Job Description

Basic Function:

Plan, organize, control and direct the work of employees in the Hotel\xe2\x80\x99s All-Day or Fine Dining Restaurant while ensuring guest satisfaction.

Role and Responsibilities

General

• Select, train, evaluate, lead, motivate, coach, and discipline all employees, supervisors and assistant managers in the Hotel to ensure that established cultural and core standards are met; long-range strategic planning for outlet operation.
• Provide expert knowledge of wine and spirits and ensure quality of all food or beverage items, ingredients, and preparation methods, in an elegantly appointed environment dedicated to an attentive and distinctive experience while following and maintaining all local, state, and federal laws relating to alcohol service and consumption.
• The ability to work closely with the 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 attend regular operational meetings to ensure effective coordination and cooperation between departments.
• Ensures the department is kept in the organized manner in accordance with the company philosophy and policies, maximizing efficiency and productivity and achieving established goal; promotes harmony between all departments
• Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory and cash control
• Demonstrates standard awareness, by setting example for standard execution, standard testing and implementing action plans to achieve established products and service goals
• Comply with Four Seasons\xe2\x80\x99 Category One and Category Two Work Rules and Standards of Conduct
• Represents the department head in his/her absence

Departmental

• Ensures high quality guest service in his/her area; is highly visible
• Maximize revenue by effective table management; plans for additional resources during high volume periods
• Engages in guest interaction in a sensitive and appropriate manner; create personalized experiences; establishes a network of regular guests and keep relevant and accurate records
• Provides genuine hospitality and recognition, acts as host/hostess in the work
• area. Promotes hotel services and products
• Plans and executes events; proposes menu and wine recommendations to event organizers
• Take ownership of the guests concerns and requests and acts decisively to ensure guests satisfaction when glitches occur
• He/ She is directly responsible for Medallia of the hotel, LQA, and Coyle audits
• He/ She should always maintain hygiene in their respective area and should pass the Hygiene audit like PWT, HACCP
• Is seen as actively developing his/her culinary and wine knowledge; conducts regular food and wine tasting for employees; instills excitement and passion for international cuisines and wines in his/her team

Specific responsibilities and task

• Maintains an organized administration of departmental and personnel records, including rostering and leave planning
• Ensure employees adhere to the code of conduct and grooming and hygiene standards as specified in the employee hand book
• Conducts daily briefing and monthly departmental meeting (in the absence of the department head) and participates in the meeting when invited.
• Provides regular and fair performance feedback to employees and immediate supervisor, formally and informally as appropriate
• Is seen as a hands on leader, assist employees in crunch times; walk the talk
• Proposes personal goals and objectives based on self-analysis of strengths and weaknesses; achieves agreed goals.
• Actively participates in the mentoring program when enrolled
• Responding efficiently and accurately to restaurant customer complaints
• Promotes and ensures a safe working environment
• Coordinate daily Front of the House and Back of the House restaurant operations
• Ensures all resources for an efficient operation are in place; takes routine inventories and re order operating supplies when necessary
• Is highly sensitive to guest preferences; assists in compiling guest history; offers a special service touch when an opportunity is presented
• Appraise staff performance and provide feedback to improve productivity
• Ensures adherence to cashiering and control procedures; maintains a \xe2\x80\x98clean\xe2\x80\x99 POS database
• Ensure compliance with sanitation and safety regulations
• Train new and current employees on proper customer service practices
• Implement policies and protocols that will maintain future restaurant operation

Skills and Abilities:

• Has to have 4-5 years of relevant experience in a 5-star hotel/resort
• Possesses aptitude, management skills and upward mobility
• Requires a working knowledge of division operations as well as Four Seasons cultural and core standards, policies, and standard operating procedures
• Possesses excellent English, math and psychometric abilities
• Possesses business acumen, well develop PR skills and personal flair
• Knowledge of food & beverage service, cost control, labor control, maintenance, merchandising, and accounting.

Requires ability to operate computer equipment and other food & beverage computer systems

Four Seasons Hotels