Assistant Restaurant General Manager - Goldfinch Tavern

Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.         

At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.

• Select, train, evaluate, lead, motivate, coach, and discipline all employees in the Hotel of the F&B division, to ensure that established cultural and core standards are met; daily activities and planning for outlet operation. 

• 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 the quality 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. 

• Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory and cash control. 

• Attend regular operational meetings to ensure effective coordination and cooperation between departments. 

• Observe the physical condition of facilities and equipment in the F&B division and make recommendations for corrections and improvements as needed. 

• Comply with Four Seasons’ Category One and Category Two Work Rules and Standards of Conduct as set forth in EmPact. 

• Work harmoniously and professionally with co-workers and supervisors. 

• Bachelor’s degree specializing in hotel/restaurant management 

• Two  years of leadership experience in Food and Beverage, including leadership oversight of multiple outlets and departments 

• Requires a working knowledge of division operations as well as Four Seasons cultural and core standards, policies, and standard operating procedures.  Working knowledge is generally learned on-the-job. 

• 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, including MICROS, Microsoft Office, OpenTable and labor management and payroll systems 

• Positive attitude with a generous and uplifting team approach 

• Ability to proactively anticipate and prioritize the needs of the guest 

• Energetic and professional approach to his/her craft