F&B Supervisor

1. Select, train, evaluate, lead, motivate, coach, and discipline all employees in the Hotel’s All-Day or Fine Dining Restaurant to ensure that established cultural and core standards are met; daily activities and 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. (15%)

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. (15%)

4. Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory and cash control. (10%)

5. Attend regular operational meetings to ensure effective coordination and cooperation between departments. (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%)