Restaurant and Lounge General Manager

About Four Seasons:

Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.         

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.

About the location:

Desert romance meets outdoor adventure. Experience timeless beauty in our adobe casitas with a backyard full of saguaro cacti, dramatic valleys and the iconic Pinnacle Peak. Discover Scottsdale’s vibrant Native American art, history and Old West lore. With the property as your adventure basecamp, explore the nearby area, including two championship golf courses a quick shuttle away. Locally inspired spa treatments, a bi-level pool and authentic Southwest cuisine set the stage for a restorative desert escape.

Who We Are:

Four Seasons prides itself on the commitment to the Golden Rule philosophy, and strives to provide the best possible experience for both our guests and employees. Because of our employee-centric approach, Four Seasons has been named to FORTUNE’s list of the “100 Best Companies to Work For,” and we are now one of only eight organizations to be included on this list since its inception in 1998.

The Opportunity:

Talavera Restaurant & Onyx Lounge Manager will report to the Director of Food & Beverage 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, monitor and strive for the annual budget, manage labor cost and operating expenses of his restaurant and develop relationships with guests, key suppliers and industry associates.

We are looking for individuals who have an exceptional knowledge of food & beverage, have creativity and flair, and are able to evidence good business acumen, a strong work ethic and people-management skills.

This person will be responsible for the successful opening and guest service delivery for one of the best restaurants in Phoenix, to include creating and executing a business plan, hiring 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 the conceptual aspects of the business accordingly with style of service, ambiance, menu offerings and other unique aspects pertaining to concept vision. 
• 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 condition of facility and equipment, ensuring all malfunctions are reported to and followed up with Engineering.
• Forecasts work load, prepares schedules, prepares and submits weekly time sheets to Payroll and collect 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