About the role

Plan, organize, control and direct the work of employees in theFerraro’sRestaurant while ensuring guest satisfaction.

What you will do  

• Select, train, evaluate, lead, motivate, coach, and discipline all employees, supervisors and assistant managers in the Hotel’s All Day or Fine Dining Restaurant to ensure that established cultural and core standards are met long-range strategic planning for outlet operation.   

• 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.   

• 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.   

• The ability to work closely with the Assistant Director of Food & Beverage, Director of Food & Beverage, Executive Chef and Sous Chefs to design an effective menu and wine list while ensuring excellent product quality at a fair price and attend regular operational meetings to ensure effective coordination and cooperation between departments. 

What you bring       

• Minimum of 2 years Front of the House F&B management experience required preferably in a high standard resort setting. 

• Requires a working knowledge of division operations as well as Four Seasons cultural and core standards, policies, and standard operating procedures. Working knowledge is generally learned on-the-job. 

• 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.  

• Requires reading, writing and oral proficiency in the English language. 

• Hawaii Food Handler’s Card  

• ServSafe (within 3 months)  

• Tuberculosis Clearance 

• Maui Liquor Card