Restaurant General Manager- The BLVD

Four Seasons; Beverly Hills (CA); On-site; USD 110,000 - 120,000; Full time

Benefits offered by this job

Robust benefit plan

Opportunities for career growth

Recognized for excellence

Job summary

Four Seasons in Beverly Hills is seeking a Restaurant General Manager to oversee the operations of its fine dining restaurant. This role requires someone who can deliver exceptional guest experiences while managing a cohesive team. Candidates must have a minimum of 3 years of relevant experience and strong knowledge of food and beverage service.

The ideal candidate will demonstrate top-notch leadership, organizational skills, and the ability to work in a dynamic environment. The compensation for this role ranges from $110,000 to $120,000 per year.

Qualifications

• Minimum 3 years of experience required.
• Previous experience in a union environment desired.
• Flexible schedule with the ability to work different shifts and some weekends.

Responsibilities

• Plan, organize, control and direct work in the restaurant while ensuring guest satisfaction.
• Be visible in operation and handle guest complaints.
• Ensure quality of all food items and provide expert knowledge of wine and spirits.
• Control labor and operating expenses through effective scheduling and budgeting.
• Train and motivate employees to maintain cultural and core standards.
• Collaborate with hotel manager and chefs on menu design and quality.
• Process payroll and gratuity reports.
• Observe and recommend corrections for facilities and equipment.
• Work harmoniously with coworkers.

Skills

Knowledge of food & beverage service

Cost control

Labor control

Maintenance and merchandising

Analytical and organizational skills

Communication in English

Job description

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.

About the location

Since opening in 1928, our legendary property has been the preferred address for celebrities, royalty and the international elite — and it’s easy to see why. Located at the intersection of Wilshire Boulevard and Rodeo Drive, we put you in the enviable heart of Beverly Hills, with designer shopping, fine dining and postcard‑worthy views at our doorstep.

Restaurant General Manager

Full Time

Beverly Wilshire, Beverly Hills, A Four Seasons Hotel

In captivating Beverly Hills with Rodeo Drive boutiques glittering at the doorstep, this legendary Los Angeles landmark buzzes with renewed vitality. Offering tradition and trend, peaceful privacy and lively sophistication, Beverly Wilshire wants YOU to be part of our talented team of individuals who provide thoughtful Four Seasons care to warm every moment.

Responsibilities

• The Restaurant Manager plans, organizes, controls and directs the work of employees in the Hotel’s All‑Day or Fine Dining Restaurant while ensuring guest satisfaction. Works quickly in high‑pressure environment and ability to handle multiple tasks at once.
• 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.
• 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.
• Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory and cash control.
• Select, train, evaluate, lead, motivate, coach, and discipline all employees in the Restaurant to ensure that established cultural and core standards are met: long‑range strategic planning for outlet operation.
• Work closely with the Hotel Manager, Executive Chef and Sous Chefs to design effective menu and amenity options while ensuring excellent product quality at a fair price and attend regular operational meetings to ensure effective coordination and cooperation between departments.
• Attend regular operational meetings to ensure effective coordination and cooperation between departments.
• Process the payroll and gratuity reports as required.
• Observe physical condition of facilities and equipment in the banquet area and make recommendations for corrections and improvements as needed.
• Work harmoniously and professionally with co‑workers and supervisors.

Preferred Qualifications And Skills

We are looking for individuals who have knowledge of food & beverage service, cost control, labor control, maintenance, merchandising, and accounting. Requires ability to operate computer equipment and other food & beverage computer systems. Previous experience of 3 years required. Previous union experience desired. Applicants are required to have high analytical and organizational skills. Speaking, writing and reading English is required. This position requires an applicant with a flexible schedule and the ability to work different shifts and some weekends.

What to Expect

• Be part of a cohesive team with opportunities to build a successful career with global potential.
• Have access to a robust benefit plan.
• Have the opportunity to engage in diverse and challenging work.
• Derive a sense of pride in work well done.
• Be recognized for excellence.

Salary Range: $110,000.00 - $120,000.00

Four Seasons is an Equal Opportunity, Affluent Action employer. Minorities, women, veterans, and individuals with disabilities are encouraged to apply. To access the 'EEOC is The Law' Information poster please visit https://eeoc.gov/sites/default/files/migrated_files/employers/poster_screen_reader_optimized.pdf