In-Room Dining & Pool Assistant Manager

Four Seasons Hotels and Resorts

2d•$80,000 - $83,000

About The Position

As the IRD and Pool Assistant manager you will plan, organize, direct and control the work of employees in the Resort’s In Room Dining and Pool Operations. Ensure maximum guest satisfaction through providing exceptional service and attention to guests and colleagues alike.

Requirements

College degree preferably specializing in hotel/restaurant management or equivalent experience is required.
One to two years’ previous experience in a supervisory or assistant manager position in Food & Beverage (In-Room Dining/Restaurant/Pool).
Must of Food Handlers Permit and Responsible Beverage Service (RBS) Permit.
Must be flexible with schedule- Able to work weekdays, weekends, holidays, evening/overnight shifts.
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.
Ability to multi-task in a high volume and demanding environment.
Requires ability to operate computer equipment and other food & beverage computer systems.
Strong problem solving skills, ability to handle difficult situations and guests.
Requires reading, writing and oral proficiency in the English language.

Nice To Haves

Knowledge of Napa Valley and surrounding areas, highly desirable, however not required.

Responsibilities

Train, evaluate, motivate, coach, and discipline all employees in the Hotel’s In-Room Dining and Pool Operations to ensure that established cultural and core standards are met; daily activities for the outlet operations.
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 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.
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.
Observe physical condition of facilities and equipment in the outlet and make recommendations for corrections and improvements as needed.
Assist with the service of food to guests.
Assist in making dining reservations and seating of guests.
Assist with the cleaning of operational areas, taking food orders Plate and prepare food items.
Perform other tasks or projects as assigned by management.
Assists with responsibilities and duties in the absence of or due to heavy volume in other Food & Beverage areas when 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.