In-Room Dining & Pool Assistant Manager

• 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
• Train, evaluate, motivate, coach, and discipline all employees in the Hotel’s In-Room Dining and Pool Operations
• 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
• 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
• Observe physical condition of facilities and equipment in the outlet and make recommendations for corrections and improvements
• 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
• Assist 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
• Work harmoniously and professionally with co-workers and supervisors

• College degree preferably specializing in hotel/restaurant management or equivalent experience
• One to two years’ previous experience in a supervisory or assistant manager position in Food & Beverage (In-Room Dining/Restaurant/Pool)
• Must have 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
• 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

Knowledge of Napa Valley and surrounding areas

• Competitive Salary, wages, and a comprehensive benefits package
• 8 weeks of New Parental Leave Pay after 1 year of employment
• Excellent Training and Development opportunities
• Employee Discount for stays at any Four Seasons worldwide
• Complimentary Employee Meals
• 401k Retirement Plans