Outlet Assistant Manager

Description

Select, train, evaluate, lead, motivate, coach, and discipline all employees in the Hotel’s All-Day or Fine Dining Restaurant to ensure that established cultural and core standards are met; daily activities and planning for outlet operation. Engage with the food and beverage and culinary team to collaborate on developing an innovative food & beverage program. Also assist with scheduling, payroll, and other managerial duties as needed. The ability to be visible in the operation, provide recognition, promote good public relations, and handle complaints, concerns or special requests for guests, clients, and group contacts. Describe and ensure thequality of all food items, ingredients, and preparation methods, as well as provide expert knowledge of wine and spirits in an elegantly appointed environment dedicated to an attentive and distinctive experience for any operations. The ability to work closely with the Managers, Assistant Director of Food & Beverage, Director of Food & Beverage, Executive Chef and Sous Chefs to design an effective menu and wine list while ensuring excellent product quality at a fair price and attending regular operational meetings to ensure effective coordination and cooperation between departments. Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory and cash control. Observe thephysical condition of facilities and equipment in the outlet and make recommendations for corrections and improvements as needed. Engages in guest interaction appropriately; creates personalized experiences; establishes a network of regular guests and keeps relevant and accurate records. Takes ownership of guest concerns and requests and acts decisively to ensure guest satisfaction when glitches occur. Make sure the team is always informed about such glitches in thenear future. Works closely with Assistant Director of F&B in preparing annual plans, andforecasts and managing expenses to meet departmental budgetary goals. Conducts and evaluates routine sales analysis and competitive pricing surveys; keeps abreast of F&B trends and new developments in the market. Ensuring menus are in place making sure to meet the needs and trends of every occasion to increase sales and revenue. The ability to be visible in the operation, provide recognition, promote good public relations, and handle complaints, concerns or special requests for guests, clients, and group contacts. Describe and ensure thequality of all food items, ingredients, and preparation methods, as well as provide expert knowledge of wine and spirits in an elegantly appointed environment dedicated to an attentive and distinctive experience for breakfast, lunch, or dinner. Attend regular operational meetings to ensure effective coordination and cooperation between departments. Preferred Qualifications and Skills

Previous experience for at least 2 years in a similar role or supervisory rolewith a Luxury Hotel or Resort. Excellent English language skills both written and verbal College degree, preferably in Hospitality Management Strong leadership skills Excellent interpersonal and problem solving skills Our Offering

Opportunities to build a successful career with global potential Unique strong culture - diversity of 50 different nationalities Living accommodation in a high quality, well-resourced apartment Excellent Training and Development opportunities Employee Recognition Programs Complimentary nights at FS Hotels Worldwide Paid annual home leave tickets Complimentary meals in employee restaurants Free transportation to work Medical coverage Work Authorization

Hotel will apply for the work authorization for a successful candidate. Learn more about employment with Four Seasons

You could also learn more about employment with Four Seasons via the following channels :

#J-18808-Ljbffr