Lead the daily operations of ARC Restaurant and Lounge, as well as In Room Dining operations, ensuring consistent service, food, beverage, and presentation standards.
Compensation
Competitive annual salary commensurate with experience. Salary range $70,000.00 - $72,000.00 annually
Responsibilities
Lead the daily operations of ARC Restaurant and Lounge and In Room Dining
Support the F&B Division in achieving financial, operational, colleague engagement, and guest experience goals
Oversee bar operation including cocktail development, purchasing, inventory, beverage costs, quality control, and colleague training
Analyze sales, menu performance, operating expenses to identify revenue and profitability opportunities
Create and execute effective promotions, events, partnerships, pricing strategies, and beverage activations
Requirements
Bachelor’s degree in hospitality management, business, or a related field
Mid-level kitchen management overseeing banqueting and room service operations, responsible for food cost control, menu development, staff training, and daily kitchen operations.
Responsibilities
Support senior leadership by developing and assuming basic management responsibilities
Act as liaison between all departments within the culinary division and other hotel departments
Supervise the preparation and cooking of various food items
Develop and implement creative menu items that adhere to Four Seasons brand standards
Manage kitchen employees through scheduling, payroll, training, coaching, evaluating and hiring
Requirements
Post-secondary diploma from an accredited cooking school, hotel management or related field
Provide strategic culinary leadership across multiple restaurant locations within the district, ensuring quality, consistency, and operational excellence.
Responsibilities
Provide strategic culinary leadership across multiple restaurant locations
Establish culinary priorities and strategies
Partner with Executive Chefs and Chefs de Cuisine
Develop and implement systems and best practices
Oversee menu development and evolution
Requirements
Post-secondary education in Culinary Arts Management, Hospitality, or a related field