Restaurant Manager
About Four Seasons Hotels and Resorts:
At Four Seasons, we believe in recognizing a familiar face, welcoming a new one, and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us, or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us. At Four Seasons, our company values are much more than a program or a policy; they define who we are and inform the decisions we make. The company's guiding principle is the Golden Rule, and as such Four Seasons strives to have a long-lasting, positive influence on the communities where we operate and, on the people, we employ and serve around the world.
Join our team!
Are you ready to take the next big step in your career? Four Seasons Resort Langkawi is looking for a dynamic Restaurant Manager with Sommelier experience. The ideal candidate is someone who shares our passion for excellence in F&B and who infuses excitement and dedication into the job to maintain the product and elevate the experience. Satisfying our guests depends on the united efforts of many, we are most effective when we work together cooperatively, respecting each other’s contribution and importance.
Candidates must have a passion for excellence, expertise in hospitality operations, and proven managerial experience and are invited to apply for a career with Four Seasons. As a member of the Food & Beverage division, an individual with a passion and love to create and sell memorable experiences to all our guests with a discipline to deliver an exceptional experience.
Duties and Responsibilities
To train, evaluate, lead, motivate, coach, and discipline all employees, and supervisors to ensure that established cultural and core benchmark standards are met.
Sound knowledge of food, wines, spirits, and cocktails preference will be for someone with a Sommelier background.
Preference for candidates with WSET level 2,3 certifications.
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.
The ability to work closely with the Director of Restaurants and Bar, Director of Food & Beverage, Executive Chef, and other Chefs to design an effective menu and wine list while ensuring excellent product quality at a fair price and attend regular operational meetings to ensure effective coordination and cooperation between departments.
Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory and cash control
The ability to drive departmental goals.
Take an active role to meet the financial goals of the restaurant to meet the financial goals
Maintain the concept and position of the bar in the community.
Maintain knowledge of competition and industry trends.
Observe the physical condition of facilities and equipment in the outlet and make recommendations for corrections and improvements as needed.
Work with the Head Bartender and DOFB to constantly develop wine/cocktail knowledge and service in line with the bar concept.
Oversee the restaurant schedule to ensure proper coverage for operations.
Control and manage OE inventories, breakages, and requisitions.
Requires ability to operate computer equipment and other food & beverage computer systems Symphony, Avero. Birch street etc
Knowledge Skills & Benefits:
Four Seasons believes in offering the best to the best; check out some of our amazing benefits!An opportunity to be a part of a cohesive team with opportunities to build a successful career with global potential
The restaurant Manager needs to be fluent in speaking both English and Bahasa Melayu for effective connection with guests, team, and vendors
Learning and Development opportunities both in-person and online training
The opportunity to engage in a diverse and challenging work environment
Complimentary and or Discounted Hotel Stays across all Four Seasons properties.
Competitive Salary
Excellent Benefits Package.
Complimentary employee meal and laundry facilities.
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Assistant Restaurant Manager
The Assistant Food and Beverage Outlet Manager will assist in overseeing all facets of the outlet, ensuring consistent and thoughtful service.
QUALIFICATION REQUIREMENTS:
1. Excellent reading, writing, and oral proficiency in the English and Spanish languages.
2. College degree, preferably in hotel and restaurant management.
3. 1-2 years of restaurant management and or supervisory experience, 6 months of food & beverage service experience.
4. Knowledge of service, cost control in F&B, labor controls, maintenance, merchandising, and accounting.
5. Computer literate
JOB FUNCTIONS:
1. The ability to develop and maintain an elegantly appointed environment, with superior staff, dedicated to an attentive, distinctive experience for breakfast, lunch, and dinner.
2. The ability to hire, train, supervise and counsel all restaurant staff.
3. The ability to maintain a friendly, yet unobtrusive, manner with all guests when greeting them, seating them, and throughout their dining experience.
4. The ability to possess a management ability that ensures successful handling of the dining room.
5. The ability to take and control reservations, and to seat the restaurant with regards to service standards.
6. The ability to ensure correct and consistent service techniques for various meal periods will be demonstrated by all staff members.
7. The ability to anticipate, in advance, all materials and supplies and assure their availability.
8. The ability to control the usage of all food and beverage items and appropriate usage of equipment, tools, and service equipment.
9. The ability to observe daily conditions of all physical facilities and equipment in the restaurant; makes recommendations for corrections and improvements as needed.
10. The ability to prepare staff schedules for appropriate service while controlling labor costs and overtime.
11. The ability to communicate with other departments to ensure a supporting team of professionals.
12. The ability to handle monies and manage a bank float from the hotel.
13. The ability to ensure a safe working environment for all employees within the restaurant.
14. The ability to process a guest walk-out.
15. The ability to promote good public relations and handle guest complaints or concerns.
16. The ability to prepare daily and weekly payrolls as required by the specified standards.
17. The ability to understand all food and beverage items offered, including ingredients, methods of preparation, and proper service. Also, expert knowledge of wines and spirits.
18. The ability to assist in the completion and conducting of performance evaluations for all employees.
19. The ability to maintain a daily log for communication between restaurant staff and upper management.
20. The ability to supervise the public areas and restrooms.
21. The ability to attend and participate in all required meetings.
22. The ability to promote teamwork and foster a harmonious working climate.
23. The ability to complete all accident reports promptly.
24. The ability to participate in all inventories directly involved with the operation of the restaurant.
25. The ability to utilize the computer system in ringing, printing, and closing checks, as well as shift reports.
26. The ability to recognize and address potentially intoxicated, disruptive, or undesirable guests.
27. The ability to give complete support to the Restaurant Manager and assumes responsibility for the restaurant in the Restaurant Manager’s absence.
28. The ability to respond properly in any hotel emergency or safety situation.
29. The ability to perform any other task or project as assigned by hotel management.
30. The ability to show initiative, problem-solving skills, and dependability.
