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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $85,000.00 - $90,000.00
Work Schedule
Flexible
Weekend Shifts
Benefits
Medical insurance
Dental Insurance
Vision Insurance
Paid Time Off
Holiday pay
Discounted RTD Flex Pass
401K with company match
Complimentary stays at Four Seasons
Free Employee Meals
Job Description
Four Seasons Hotels and Resorts is a globally renowned luxury hospitality company known for delivering exceptional guest experiences through unparalleled service and a commitment to quality. They are recognized as a leader in the luxury hospitality industry, fostering a workplace culture built on respect, integrity, and a genuine desire to create memorable moments for guests. The company places great emphasis on the world-class employee experience, understanding that their people are the foundation of their success. The Four Seasons brand is synonymous with luxury, innovation, and a heartfelt approach to hospitality, which resonates with guests, residents, and partners worldwide.
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Job Requirements
- College degree preferably in hotel or restaurant management or equivalent experience
- Two to three years previous management experience in food and beverage
- Good command of the English language
- Legal work authorization in the United States
Job Qualifications
- College degree preferably in hotel or restaurant management or equivalent experience
- Two to three years previous management experience in food and beverage
- Good command of the English language
- Legal work authorization in the United States
Job Duties
- Assist in oversight of EDGE Restaurant operations by selecting, training, evaluating, leading, motivating, and coaching employees
- Ensure cultural and core standards are met
- Be visible in operations to provide recognition and promote positive public relations
- Handle complaints, concerns, and special requests from guests
- Describe and ensure quality of food items, ingredients, and preparation methods
- Provide expert knowledge of wine and spirits
- Control labor and operating expenses through scheduling, budgeting, purchasing, inventory, and cash control
- Collaborate with Executive Chef and Sous Chefs on menu and wine list design
- Attend regular operational meetings for coordination between departments
- Observe physical condition of facilities and equipment and recommend improvements
- Work flexible shifts including mornings, afternoons, evenings, weekends, and holidays
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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