Assistant Food and Beverage Operation Manager

Assistant Food and Beverage Operation Manager 

Division: Food and Beverage 

Department: MARCUS Restaurant, In-Room Dining, Banquets

Reports to: Restaurant Managers  

*Due to local laws, we prioritize applicants who have permission to work in Canada, and it is essential in both English and French, both orally and in writing. 

The Four Seasons Hotel Montreal is looking for someone who shares our passion for excellence and seeks to create a memorable experience for our employees and guests. We are looking for a person who has a strong work ethic, a high level of integrity, a concern for quality, a cultural sensitivity and a sense of customer service. 

Job Summary 

The Assistant Food & Beverage Manager is responsible for assisting the Food & Beverage Managers with the management of all aspects of the food and beverage division, in accordance with Four Seasons standards. This person will direct, implement and maintain a service and management philosophy which serves as a guide to respective staff. He/She will also be responsible to select, train, evaluate, lead, motivate, and coach all employees in the restaurant.  

Core responsibilities 

•  Maintain complete knowledge of: all liquor brands, beers and non-alcoholic selections available in the restaurant. The particular characteristics and description of every wine / champagne by the glass and major wines on the wine list as well as designated glassware and garnished for drinks; 

• Keep tabs on daily house count, arrivals / departures, VIPs and scheduled in-house group activities, locations and times;  

• Stay up to date on correct maintenance and use of equipment; 

• Maintain complete knowledge and implement all department policies / service procedures;  

• Check storage areas for proper supplies, organization and cleanliness. Instruct designated personnel to rectify any cleanliness / organization deficiencies;  

• Establish par levels for supplies and equipment. Complete requisitions to replenish shortages or additional items needed for the anticipated business;  

• Place requests for linens / skirting required for functions and assign staff to transport them to the restaurant;  

• Check stock of wines / champagnes and order shortages noted. Ensure wines are received, properly stored and kept secured;  

• Review sales for previous day; resolve discrepancies with accounting. Track revenue against budget; 

• Periodically check with the Front Office to review updates on house count and arrivals;  

• Prepare weekly schedules in accordance with staffing guidelines and labor forecasts. Adjust schedules throughout the week to meet operational demands; 

• Ensure that staff reports to work as scheduled. Document any late or absent employees, coordinate breaks for staff; 

• Conduct pre-shift meetings with staff and review all information pertinent to the daily operations; 

• Ensure all staff are properly groomed and in uniform, rectify any deficiencies accordingly;  

• Inspect, plan and ensure that all materials, equipment and service carts are ready to be used;  

• Constantly monitor staff performance in all phases of service and job functions, ensuring that all procedures are carried out to hotel standards;  

• Inspect table set-ups; check for cleanliness, neatness and compliance to departmental standards; 

• Inspect all aspects of the bar environment ensuring compliance with standards of cleanliness and order;  

• Ensure that the host (ess) stand is clean, organized and stocked with necessary supplies; 

• Review the reservation book, pre-assign designated tables and follow up on all special requests; 

• Ensure that specified amount of drink lists, wine lists, snack menu, and special cocktail lists are available and in good condition for each operation period;  

• Monitor and assist host (ess) in greeting and escorting guests to their tables according to departmental procedures;   

• Anticipate high volume business times and organize operations in order to handle extended waiting lines;  

• Anticipate guest’s needs, respond promptly and acknowledge all guests, however busy and whatever time of day. Promote positive guest relations at all times; 

• Be familiar with all hotel services, features and local attractions and/or activities to respond accurately to any guest inquiry;  

• Resolves guest complaints with the highest level of professionalism in compliance with Four Seasons standards; 

• Monitor guest reactions and communicate frequently with service staff to ensure guest satisfaction;  

• Check the status of all orders and ensure that they are delivered within designated timelines;  

• Monitor and ensure that all tables are cleared and reset according to department procedures; 

• Maintain cleanliness and working conditions of restaurant equipment, supplies and work areas; 

• Handle void checks in accordance with accounting procedures; 

• Assist servers with expediting problem payments. Ensure all cashiering procedures are processed in compliance with accounting standards; 

• Run system-closing reports and ensure that all servers’ checks are closed before they sign out;  

• Ensure all closing duties for staff are completed before they sign out; 

• Conduct training programs on the required job functions with criterion expected and department orientation with new hires. Conduct ongoing training with existing staff;  

• Foster and promote a cooperative working climate, maximizing productivity and employee moral; 

• Complete work orders for maintenance repairs and submits to engineering; 

• Document pertinent information in department logbook; 

• Complete all paperwork and closing duties in accordance with departmental standards; 

• Prepare weekly forecast of revenues, covers and labor costs; 

• Conduct monthly departmental meetings and attend designated meetings, menu and wine tastings;

Desired qualifications and skills  

• Ability to communicate fluently in English and French, both orally and in writing; 

• Have a good resistance to stress and manage it positively and effectively; 

• Be comfortable in a fast-paced environment; 

• Demonstrate a very good team spirit; 

• Interest and ability to provide outstanding service to our internal, external customers and our suppliers; 

• Have an excellent presentation and elocution, in French and English, and interpersonal skills to meet the expectations of a high-end clientele; 

• Maintain a professional appearance and behave in a mature manner and with integrity at all times, including outside the hotel while on business; 

• Attention to detail and ability to multitask in a dynamic environment; 

• Be organized, meticulous and resourceful; 

• Demonstrate creativity and initiative; 

• Strong computer skills, including a working knowledge of MS Word, Excel, Adobe and Outlook; 

• Ability to work long and irregular hours, weekends and evenings; 

• 2 to 3 years’ experience in a similar position; 

• College diploma in hotel management, administration or related field; 

What’s in it for you?     

• Extended Health Coverage (dental, vision, life insurance, RMT, prescription drugs, etc.).  

• Discounts at our MARCUS Restaurant and our 5 Star Spa.    

• Employee themed recognition days and events such as Employee of the month, Service milestone celebrations, birthday events, and more!  

• Complimentary meal per shift in our employee dining room (Café 1440).    

• Retirement plan with employer contribution.    

• Paid time off including sick days, vacation days and 2 additional floating holidays per year.    

• Excellent training, development, and mobility opportunities.  

• Employee Travel Program, including complimentary stays at Four Seasons globally (by length of service and subject to availability).   

• And so much more! 

The list of tasks specified above is not exhaustive, the function will require a constant adaptation to situations of high activity and specific management of customer relations.