Job Overview
Employment Type
Full-time
Work Schedule
Flexible
Weekend Shifts
Benefits
Medical insurance
Dental Insurance
Vision Insurance
401(k) Plan
Paid Time Off
Employee Discounts
Tuition Reimbursement
Job Description
Four Seasons Hotels and Resorts stands as an iconic leader in the luxury hospitality industry, recognized worldwide for its dedication to quality, innovation, and exceptional guest service. With a portfolio of properties across the globe, Four Seasons blends timeless elegance with modern luxury to create unparalleled experiences for its guests. The brand's foundation is deeply rooted in core values that prioritize respect, authenticity, and meaningful connections among employees, guests, and the communities they serve. This commitment to fostering a vibrant company culture supports employees’ professional and personal growth, nurturing innovation and team cohesion throughout the organization.
The Culinary Manager role at the Four Seasons represents a pivotal position within the highly esteemed Merchant Room, a refined steakhouse that artfully combines French and American culinary traditions. This role demands more than operational oversight; it requires a dynamic leader passionate about upscale dining and delivering memorable guest experiences. The Culinary Manager serves as both a beacon and a facilitator, guiding a talented team of restaurant staff—including supervisors and assistant managers—while ensuring that every detail from recruitment and training to day-to-day management aligns with Four Seasons’ renowned standards of excellence.
This position is guest-centric by nature. The Culinary Manager maintains a visible and approachable presence throughout the restaurant, building strong rapport with guests and team members alike. Resolving guest concerns with professionalism, offering expert recommendations, and continuously elevating the food and beverage presentation are integral functions that underscore the expectation for precision and care. Collaboration is key, with the Culinary Manager working closely alongside senior leadership, including the Assistant Director of Food & Beverage and culinary chefs, to curate innovative menus and wine selections that perfectly complement the dining experience.
Financial acumen is equally important, as this role requires the management of operational expenses through budgeting, scheduling, and inventory control to meet targeted financial goals. Beyond fiscal responsibility, ensuring a visually appealing and functional environment, overseeing beverage service, and supporting a clean, safe atmosphere demonstrate the holistic scope of the position.
The opportunity is offered with competitive compensation reflective of experience, accompanied by a robust benefits package that includes medical, dental, and vision coverage, 401(k) contributions, and immediate paid time off. Four Seasons’ commitment extends beyond the workplace, promoting wellbeing initiatives, diversity, and inclusive growth programs such as tuition reimbursement. This environment empowers Culinary Managers to attain professional growth while contributing to the storied tradition of Four Seasons hospitality excellence.
The Culinary Manager role at the Four Seasons represents a pivotal position within the highly esteemed Merchant Room, a refined steakhouse that artfully combines French and American culinary traditions. This role demands more than operational oversight; it requires a dynamic leader passionate about upscale dining and delivering memorable guest experiences. The Culinary Manager serves as both a beacon and a facilitator, guiding a talented team of restaurant staff—including supervisors and assistant managers—while ensuring that every detail from recruitment and training to day-to-day management aligns with Four Seasons’ renowned standards of excellence.
This position is guest-centric by nature. The Culinary Manager maintains a visible and approachable presence throughout the restaurant, building strong rapport with guests and team members alike. Resolving guest concerns with professionalism, offering expert recommendations, and continuously elevating the food and beverage presentation are integral functions that underscore the expectation for precision and care. Collaboration is key, with the Culinary Manager working closely alongside senior leadership, including the Assistant Director of Food & Beverage and culinary chefs, to curate innovative menus and wine selections that perfectly complement the dining experience.
Financial acumen is equally important, as this role requires the management of operational expenses through budgeting, scheduling, and inventory control to meet targeted financial goals. Beyond fiscal responsibility, ensuring a visually appealing and functional environment, overseeing beverage service, and supporting a clean, safe atmosphere demonstrate the holistic scope of the position.
The opportunity is offered with competitive compensation reflective of experience, accompanied by a robust benefits package that includes medical, dental, and vision coverage, 401(k) contributions, and immediate paid time off. Four Seasons’ commitment extends beyond the workplace, promoting wellbeing initiatives, diversity, and inclusive growth programs such as tuition reimbursement. This environment empowers Culinary Managers to attain professional growth while contributing to the storied tradition of Four Seasons hospitality excellence.
Job Requirements
- A college degree preferably in hotel or restaurant management
- Two to three years supervisory or assistant manager experience in food and beverage
- Strong conflict-resolution skills
- Excellent communication skills
- Ability to multitask in a fast-paced environment
- Proficiency in food and beverage operations
- Familiarity with Four Seasons' policies and standards
- Comfortable with digital food and beverage management systems
- Proficiency in English
- Flexible schedule including evenings and weekends
Job Qualifications
- A college degree preferably in hotel or restaurant management or relevant experience in the food and beverage industry
- Two to three years of supervisory or assistant manager experience within the food and beverage industry
- Strong conflict-resolution and leadership skills
- Excellent communication skills focused on guest interaction and staff collaboration
- Ability to manage multiple tasks in a fast-paced environment
- Proficient in food and beverage operations and familiar with Four Seasons' policies and procedures
- Comfortable using digital systems related to food and beverage management
- Proficiency in English including reading, writing, and speaking
- Flexible availability including evenings and weekends
Job Duties
- Participate in recruitment, training, and leadership of all restaurant staff including supervisors and assistant managers
- Maintain a visible presence in the restaurant engaging with team and guests
- Handle guest concerns and requests with professionalism and attentiveness
- Ensure excellence and presentation of all food and beverage offerings
- Provide expert recommendations on wines and spirits
- Collaborate with Assistant Director of Food & Beverage, Executive Chef, and Sous Chefs to develop creative menus and curated wine lists
- Manage operational expenses through budgeting, scheduling, and inventory control
- Assess restaurant setup and equipment to maintain a functional and visually appealing environment
- Assist in beverage service
- Maintain a clean, safe, and welcoming environment for guests and staff
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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