Assistant Restaurant Manager Job at Four Seasons (Atlanta)

Job Description

Plan, organize, control and direct the work of employees in the Hotel’s All-Day or Fining Dining Restaurant while ensuring guest satisfaction.

Select, train, evaluate, lead, motivate, coach, and discipline all employees in the hotel’s all-day or fine dining restaurant 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 quality of all food items, ingredients, and preparation methods 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 physical condition of facilities and equipment in the outlet and make recommendations for corrections and improvements as needed
Comply with four seasons’ work rules and standards of conduct
Work harmoniously and professionally with co-workers and supervisors

College degree preferably specializing in hotel/restaurant management or equivalent experience is required
One to two years previous experience in a line, supervisory or assistant manager position in Food & Beverage
Requires a working knowledge of division operations as well as Four Seasons cultural and core standards, policies, and standard operating procedures
Requires ability to operate computer equipment and other food & beverage computer systems
Requires reading, writing and oral proficiency in the English language
Eight-to-ten-hour shifts
scheduled days and work hours may vary based on need