Restaurant General Manager

Four Seasons Hotels and Resorts is a globally recognized luxury hospitality brand known for its exceptional service and unparalleled guest experiences. With a rich history spanning decades, Four Seasons has created an environment where excellence meets heartfelt hospitality. The company is powered by its dedicated people who strive to push their limits and treat each other with respect and kindness. Four Seasons team members from all over the world come together to deliver outstanding experiences for guests, residents, and partners alike, embodying a commitment to luxury with genuine heart. This world-class employee experience and culture enable the company to maintain its reputation as a leader in the hospitality industry.

The Restaurant Manager role at Four Seasons holds a pivotal position within the hotel's food and beverage operations. This full-time role offers a competitive salary ranging from $75,000 to $78,000 annually, alongside a comprehensive benefits package including medical, dental, vision coverage, and a retirement savings plan. The Restaurant Manager oversees all aspects of restaurant and bar operations with a focus on human resources, profitability, sales growth, menu development, and overall venue promotion. This position involves acting as a brand ambassador, ensuring that the company's goals, vision, and mission are reflected in service quality, guest experience, and operational excellence.

Key responsibilities include selecting, training, evaluating, and motivating the restaurant and bar team to meet established cultural and core standards. Long-range strategic planning for the outlet’s operations is a critical part of this role, alongside creating innovative promotional strategies to drive revenue and profitability. The manager also acts as a liaison within the community and the hotel, promoting positive public relations and effectively managing guest complaints and special requests. A deep knowledge of food, wine, and spirits is essential as is strict compliance with all legal regulations related to alcohol service and consumption.

Collaboration with the Director of Restaurant and Bar, Executive Chef, and Sous Chefs is necessary to design innovative cocktail menus and wine selections that maintain top-quality standards while delivering value to guests. The manager is responsible for budgeting, scheduling, purchasing, inventory, and cash control, ensuring that labor and operating expenses remain efficient. Furthermore, supporting team members in growth initiatives such as cocktail competitions reinforces a culture of development and excellence.

The Restaurant Manager’s role is also critical in sustaining relationships with key suppliers and industry partners, ensuring continued success and innovation at the dining venues. Regular operational meetings are held to improve interdepartmental coordination, creating a seamless experience for guests. The ability to manage stressful situations with quick decision-making, coupled with strong organizational skills, leadership, and problem-solving capabilities, defines success in this demanding yet rewarding role.

Employment with Four Seasons not only offers market-leading pay and benefits but also enriches employees with complementary accommodations, meals, and opportunities for professional development, both locally and internationally. The company fosters a work family environment where employees’ ideas and contributions are valued and rewarded, providing paid holidays, vacation, and sick days alongside exclusive access to culinary, retail, and wellness experiences. This role is an exceptional opportunity for motivated hospitality professionals seeking growth, creativity, and the chance to excel in an iconic luxury hospitality setting.