Restaurant Operations Manager

hace 2 meses


Palma, Baleares, España Four Seasons A tiempo completo

About Four Seasons
Four Seasons is a global leader in luxury hospitality. We empower our team members to deliver exceptional guest experiences through a world-class employee experience and company culture.

About the Location
The Four Seasons Resort Mallorca is a historic property located on the Formentor Peninsula, offering breathtaking views of the Mediterranean and surrounding landscapes.

Key Responsibilities
Assist the restaurant manager in daily operations, ensuring high standards of service and guest satisfaction. Supervise staff, providing training and support to maintain a positive and efficient work environment. Handle guest inquiries, complaints, and feedback, ensuring timely and effective resolution. Monitor inventory levels and assist in ordering supplies to ensure optimal stock levels. Collaborate with the kitchen team to ensure smooth communication and timely service.

Our Ideal Candidate
Strong leadership skills: Ability to lead, motivate, and manage a team of servers, hosts, and other staff to ensure smooth operations and high service standards. Customer service expertise: A passion for delivering excellent guest experiences, with the ability to handle guest complaints and requests professionally. Experience in F&B operations: Previous experience in a similar role within the food and beverage industry, with a deep understanding of restaurant operations, service standards, and health & safety regulations. Communication skills: Excellent verbal and written communication skills to interact effectively with staff, guests, and upper management. Problem-solving skills: Ability to think on their feet and resolve issues quickly, whether they are operational challenges or guest concerns. Organizational and multitasking abilities: Skilled in managing reservations, staff schedules, inventory, and ensuring that all tasks are completed in a timely and efficient manner. Knowledge of food and beverages: A good understanding of menu items, wines, and beverages to assist guests with recommendations and staff with service tips. Financial acumen: Familiarity with budgeting, cost control, and inventory management to help ensure the restaurant operates profitably. Team player: Works well with chefs, kitchen staff, and other departments to ensure seamless collaboration and efficient service.



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