Food & Beverage Assistant Manager

Pool / Saguaro Blossom Assistant Manager

Four Seasons Resort Scottsdale is looking for a talented Pool / Saguaro Blossom Assistant Manager! The Food and Beverage Assistant Manager will report to the Outlet Manager and forms part of the F&B leadership team who collectively make key strategic and operational decisions for the division. The primary responsibilities for this position are to ensure our guests receive the highest level of food quality and service, manage and develop a team, manage labor cost and operating expenses of his restaurant and develop relationships with guests. We are looking for individuals who have exceptional knowledge of food & beverage, have creativity and flair. This person will be responsible for the successful opening and guest service delivery for one of the best restaurants in Phoenix, hiring and train a successful team of professionals and becoming an active part of the local community.

Job duties include but are not limited to :

• Coordinates and oversee food service activities in the restaurant to meet division standards.
• Manages the business finances to meet budget guidelines while maintaining high quality standards for internal and external customers.
• Manages Health & Safety requirements of the business according to Division standards.
• Regularly meets with food production, dining room and bar staff to share information and plan special events.
• Ensures staff has a complete understanding of the F&B menus and wine list; orients new employees in the restaurant, training them on standards, policies and procedures.
• Checks daily facility and equipment condition, ensuring all malfunctions are reported to and followed up with Engineering.
• Forecasts workload, prepares schedules, prepares and submits weekly time sheets to Payroll and collects paychecks for restaurant. Anticipates future staffing needs, and liaises with Human Resources in the area of Industrial relations and job descriptions. Directs hiring, assignment, training, motivation evaluation and termination of staff.
• Estimates food and beverage needs, and requisitions produce, meats, poultry, fish and seafood, supplies, beverages and equipment in accordance with the par stock. Receives and checks orders to ensure they adhere to specifications.
• Inspects dining room, food receiving, preparation, production, and storage areas to ensure health and safety regulations are adhered to at all times.
• Supervises staff, ensuring that correct procedures, methods of service, conduct and grooming policies are followed.
• Maintains knowledge of local competition and general industry trends.
• Inspects, plans and ensures restaurants are ready for service each day before opening with adequate staff and supplies, and comply with all Company standards including grooming policy and service standards. Ensures work area and storeroom are always clean and organized.
• Maintains liaison with reservations and sales to facilitate the proper handling of restaurant obligations.
• Reviews financial information such as sales and costs; monitors budget to ensure efficient operation and that expenditure stays within budget guidelines; updates financial tracking spreadsheet daily.
• Maintains outlet presence and follows up on guests requests and feedback.
• Ensures all restaurant and hotel policies are being followed and upholds accountability for team.
• Ensures employee needs are met including tools to do job. Communicates needs and follows up on requests.
• Attends weekly operational meetings and communicates messages to create alignment with hotel strategic plan.
• Fosters strong relationships with departments within the resort.

The ideal candidate will have :

Some Benefits Four Seasons Employees Enjoy Include :

US work authorization is required.

Four Seasons is an Equal Opportunity, Affirmative Action employer. Minorities, women, veterans, and individuals with disabilities are encouraged to apply.