Pool Restaurant & Bar 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:

A southern California escape that embodies wellbeing. Set at the foothills of the Santa Monica Mountains between Malibu’s sunny beaches and Santa Barbara’s famous vines, our relaxed yet refined California hotel offers a family-friendly atmosphere and is home to the Center for Health & Wellbeing, a luxury destination for wellness. Come and redefine what it means to reinvigorate.

About the role:

Pool Restaurant & Bar General Manager oversees all aspects of the luxury pool and poolside dining experience, ensuring exceptional guest service, operational excellence, and financial performance. This role leads and develops a high-performing team, maintains Four Seasons standards, and partners closely with Food & Beverage, Culinary, Recreation, and Resort leadership to create memorable experiences that reflect the resort's commitment to wellness, luxury, and genuine hospitality.

What you will do:

• Select, train, evaluate, lead, motivate, coach, and discipline employees and managers in the hotel’s restaurants and lounges to ensure that established cultural and core standards are met; long-range strategic planning for outlet operation.

• Ensure quality of amenities, ingredients, and preparation methods, as well as restock and organize all products and equipment to an attentive and distinctive experience in Recreation.

• Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control while focusing on creative revenue generation solutions to maximize profit.

• The ability to be visible in the operation, recognize and maintain relationships with regular guests as well as cultivate relationships with new patrons.

• The ability to work closely with the (Assistant) Director of Food & Beverage, Executive Chef and Sous Chefs to design effective menus and wine list while ensuring excellent product quality at a fair price. 

• 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.

• 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 supervis