Restaurant General Manager ? Four Seasons Resort Tamarindo At Four Seasons we consider life and work to be richer when we truly connect with the people and the environment around us.Our family members are masters at their crafts ? a gardener can become an artist, a manager a conductor, a chef an inventor. We look for employees who share the Golden Rule:people who, by nature, believe in treating others as we would have them treat us. We look for our people to characterize a shared passion for excellence and to infuse that enthusiasm into everything they do.The upcoming Four Seasons Resort Tamarindo in Jalisco, Mexico rests on 3,000 acres of a protected natural reserve on the Pacific Coast of Mexico. Most of its 155 rooms will boast exceptional panoramic views of the Pacific Ocean, enveloped by the surrounding jungle and lush golf course.Four Seasons Resort Tamarindo is heartily committed to showcasing the very best of Mexican Art, Culture and Nature. The local community and their warmth are a key component of our guest experience and our Restaurant General Manager will imbue a passion for this destination and the Culture.Be You:The Restaurant General Manager will demonstrate the following key characteristics:Ability to communicate clearly and openly creating an atmosphere of mutual trust and team work.Demonstrates superior knowledge of Restaurant administration and operations.Proven ability to effectively lead in a variety of situations with guests and operational needs; flexible leadership style.Master Your Craft:The Restaurant General Manager is directly responsible of oversees the F and B outlet operation ensuring the highest quality in service as well as the food and beverage. The Restaurant General Manager will engage and motivate the F and B teams to achieve goals while managing labor costs.Desired Skills and Experience:Minimum 5 years management experience inFood and Beverage operations and related hospitality management.Demonstrate adaptability to live in a remotelocation.Excellent English and Spanish (preferred) language.The ability to oversee all aspects of the outlet operation, including forecasting, scheduling, training and motivating the team.The ability to be visible in the operation, recognize and maintain relationships with regular guests as well as cultivate relationships with new ones.The ability to work closely with the F and B Manager, the Director Culinary and Executive Pastry Chef, to design an effective seasonal menus while ensuring excellent product quality at a fair price.You actively drive the Marketing/PR activities and F and B promotions according to the established F and B Promotional calendar.You actively attend regular operational meetings to ensure effective coordination and cooperation between departments.The ability to control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control while focusing on creative revenue generation solutions to maximize profit.Flexibility to work on different shifts, weekends, and holidays.The ability to build an open and trustful environment where everyones opinion is shared and valued.Resort Pre:Opening Experience Preferred.The ability to coordinate personal training to guarantee a high level of service and productivity.The ability to anticipate, in advance, all materials and supplies and assure their availability.As a Department Leader, you will motivate and develop a team, leading by example at all times, and instill a culture of continuous learning and improvement among your staff.You actively participate in Employee Relations activities and programsYou are actively involved in identifying and assessing the needs of your team and investing in their career development through effective coaching, training, and by instilling company our values.When dealing with external and internal customers you live by the Golden Rule.You will use your unique personality and service style fulfilling the
