Food & Beverage Assistant 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:

Here at Palm Beach Island’s only Five-Star, Five-Diamond resort, the feel is timeless, charming, and intimately connected to our private beachfront just steps beyond our front door. Every detail and memorable experience tells the story of the warmth and spirit of our iconic island. Dining at Four Seasons Resort Palm Beach is an experience in and of itself, with inspiration drawing from a Michelin star collaboration and the local elements. The crowning jewel of the Resort is Florie’s, the only restaurant and bar in the United States in partnership with Mauro Colagreco, recently recognized as Best of the Best in The World's 50 Best Restaurant awards. Write the next chapter of your career in an authentic Palm Beach paradise.

OVERVIEW:

Plan, organize, control and direct the work of staff while ensuring guest satisfaction.

JOB FUNCTIONS AND DUTIES:

· Select, train, evaluate, lead, motivate, coach, and discipline all employees and supervisors to ensure that established cultural and core standards are met along with long-range strategic planning for outlet operation.

· The ability to be visible in both operations, provide guest 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 in an elegantly appointed environment dedicated to an attentive and distinctive experience for lunch.

· Attend regular operational meetings to ensure effective coordination and cooperation between departments.

· The ability to work closely with your Department Head

· Ability to control labor and operating expenses through effective scheduling, purchasing decisions, and inventory control.

· Observe physical condition of facilities and equipment in the outlet and make recommendations for corrections and improvements as needed.

· 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 supervisors.

STANDARD DUTIES:

· To ensure you read the Resort's Empact handbook and have an understanding of and adhere to the Resort’s rules and regulations and in particular, the policies and procedures relating to Fire, Hygiene, Health and Safety.

· To undertake other duties and responsibilities which, while outside the normal routine, are within the overall scope of the position.

· To report for duty punctually wearing the correct uniform/attire. To maintain a high standard of personal appearance and hygiene and adhere to the hotel and department personal appearance standards.

· To provide a friendly, courteous and professional service at all times.

· To comply with local legislation as required.

· To maintain good working relationships with your colleagues and all other departments through working by The Golden Rule.

· To respond to any changes in the department as dictated by the needs of the industry, company or hotel.

· To be flexible and extend job duties to carry out any other reasonable duties and responsibilities within the job capability as assigned, including redeployment to alternative departments/areas if required, to meet business demands and guest service needs.

· To attend training and meetings as and when required.

· To ensure a safe workplace by identifying hazards and taking corrective action.

KNOWLEDGE AND SKILLS:

Education: College degree preferably specializing in hotel/restaurant management or equivalent experience is required.

Experience: Two to three years previous