Assistant general Manager for Cafe Boulud Restaurant

About Four Seasons

Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.

At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.

About the location:

An architectural icon in the heart of Saudi Arabia’s vibrant capital soaring over the city in the iconic Kingdom Tower, Four Seasons Hotel Riyadh is a buzzing hub at the forefront of style and sophistication. Redesigned interiors bring authentic Saudi heritage and craftsmanship to life, while our distinguished team provides a bespoke experience through thoughtful, personalized service and hospitality.

Purpose

As a Restaurant Assistant General Manager, you will play a vital role in leading and managing a dynamic team while ensuring the seamless operation of the hotel’s All-Day Dining or Fine Dining Restaurant. Your responsibilities will include planning, organizing, directing, and supervising team members to consistently deliver outstanding guest experiences and uphold the highest standards of service. Given our diverse clientele, proficiency in Arabic is highly preferred to enhance communication and service delivery for our Arabic-speaking guests.

Main Tasks And Responsibilities

• The ability to manage, coach and develop his/her employees.
• 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.
• Act as Manager on Duty in the absence of the F&B Restaurant Manager.
• Control labour and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory and cash control.
• Attend regular operational meetings to ensure effective coordination and cooperation between departments.
• The ability to follow-up on service procedures.
• The ability to supervise the consistency of quality and efficiency of food and service.
• The ability to interview and select job applicants as well as supervise, discipline, and give performance evaluations for employees.
• During crunch periods, the ability to execute the tasks of a Server, Food Runner, and/or Bartender as needed.
• The ability to schedule staff and complete payroll records in accordance with budgeted guidelines.
• Selecting, training, evaluate, lead, motivate, coach, and discipline all employees, within Restaurant or Bar to ensure that established cultural and core standards are met; long-range strategic planning for outlet operation.
• Monitors the reservation system to ensure the flow of the operation and service with the highest standards.
• Full knowledge of the menu, products and prices.
• Complete knowledge of all restaurants and facilities in the hotel.
• Constant updating of trends, according to the restaurant concept.
• Monitor staff service skills, retrain and reinforce all standards about products and their quality, service details daily. Will provide feedback and evaluations as needed.
• Excellent product quality at a fair price and attend regular operational meeting to ensure effective coordinate and cooperation between departments
• Maintain the concept and position of restaurant or bar in the community
• 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 all meals period
• Attend regular operational meetings to ensure effective coordination and cooperation between departments.
• Observe physical condition of facilities and equipment in the restaurant and make recommendations for corrections and improvements as needed.
• Forecast workloads and arrange work schedules prepared accordingly to guest needed
• support Manager of area in planning, organizing, controlling and directing the work of employees in the Restaurant or Bar, ensuring guest satisfaction.