ESSENTIAL FUNCTIONS:

Select, train, evaluate, lead, motivate, coach, and discipline employees, supervisors  and Assistant Managers in multiple Food & Beverage operations and outlets to ensure that established cultural and core standards are met. The ability to be visible in the operation, create and maintain relationships with guests and be a leader in the upkeep and follow through of the Guardian Angel and Guest Recognition Programs. Communicate with employees and managers to ensure operational needs are met as well as attend regular operational meetings to ensure effective coordination and cooperation between departments.  Describe and ensure 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. The ability to work closely with the Director of Food & Beverage (Assistant Director of Food and Beverage / Director of Restaurants) , Executive Chef and Sous Chefs to design an effective menu and wine list while ensuring excellent product quality at a competitive price.  Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, inventory and cash control. Observe physical condition of facilities and equipment in the outlet and make recommendations for corrections and improvements as needed.  Review training needs of the Restaurants and Bars to include cross training of employees in all areas of the Food and Beverage outlet operations. Work closely with Director of F&B (Assistant Director of F&B) to assist with the     implementation of new modern trends in the Food and Beverage Industry  in the

Lodge’s Food and Beverage operation.

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.

NON-ESSENTIAL FUNCTIONS:

Assist with the service of beverages to guests. Assist with the cleaning of operational areas. As a Department Head in the Lodge, assist in other areas of the operation when called upon.

KNOWLEDGE AND SKILLS:

Education:                 College degree preferably specializing in                                                                                        hotel/restaurant management or equivalent                                                                                   experience is   required.

Experience:                Two to three years previous experience in a line, supervisory or assistant manager position in Food & Beverage.

Skills and Abilities:    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.

Requires reading, writing and oral proficiency in                                                                         the English language.

No. of employees supervised:           20

Travel required:                                None

Hours required:                                 Eight to ten hour shifts; scheduled days and                                                                                  work hours may vary based on business demand.