General Manager

Inspired by the traditional fish houses of the Islands, MINA’s Fish House combines the flavors and ingredients of Hawaii with the culinary expertise of Michelin-starred Chef Michael Mina in a beautiful, open-air, oceanfront setting. MINA’s Fish House re-imagines the Hawaiian fish house with the seafood bounty direct from the pristinely clear waters of the Pacific. #ZR

POSITION SUMMARY:

The Restaurant General Manager willplan, organize, control and direct the work of employees in the Hotel’s All-Day or Fining Dining Restaurant while ensuring guest satisfaction.

WHAT WE OFFER:

• Full Medical/Dental/Vision coverage for you and your family
• 401K - company match
• PTO - 2 weeks vacation, + 8 additional "flex" days off
• Bonus Program
• Uniform Laundry service
• Free Parking
• New Parent Leave - extended paid time off
• Discovery Nights -Experience Four Seasons as a guest using the Employee Travel Program (eligible after 6 months of employment). An additional bonus - you will receive 50% off Food and Beverage while you are there!

ESSENTIAL FUNCTIONS:

1. Select, train, evaluate, lead, motivate, coach, and discipline all employees, supervisors and assistant managers in the Hotel’s All Day or Fine Dining Restaurant to ensure that established cultural and core standards are met long-range strategic planning for outlet operation. (20%)
2. The ability to be visible in the operation, provide recognition, promote good public relations, and handle complaints, concerns or special requests for guests, clients, and group contacts. (20%)
3. 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 breakfast, lunch, or dinner. (10%)
4. The ability to work closely with the Assistant Director of Food & Beverage, Director of Food & Beverage, Executive Chef and Sous Chefs to design an effective menu and wine list while ensuring excellent product quality at a fair price and attend regular operational meetings to ensure effective coordination and cooperation between departments. (10%)
5. Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory and cash control. (10%)
6. Observe physical condition of facilities and equipment in the outlet and make recommendations for corrections and improvements as needed. (10%)
7. Comply with Four Seasons’ Category One and Category Two Work Rules and Standards of Conduct as set forth in EmPact. (10%)
8. Work harmoniously and professionally with co-workers and supervisors. (10%)

NON-ESSENTIAL FUNCTIONS:

Assist with the service of beverages to guests.
Assist in seating of guests.
Assist with the cleaning of operational areas.

KNOWLEDGE AND SKILLS:

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

Experience: Two to three years previous experience in a line, supervisory or assistant manager position in Food & Beverage.

Skills and Abilities:

1. A working knowledge of division operations as well as Four Seasons cultural and core standards, policies, and standard operating procedures is preferred but not required. Working knowledge is generally learned on-the-job.
2. Knowledge of food & beverage service, cost control, labor control, maintenance, merchandising, and accounting.
3. Requires ability to operate computer equipmentand other food & beverage computer systems.
4. Requires reading, writing and oral proficiency in the English language.