Food & Beverage Manager in Training

Responsibilities

• Provide an exceptional dining experience that reflects Four Seasons standards for quality, professionalism, and genuine hospitality.
• Foster a positive, collaborative, and guest-focused work environment through a professional and approachable attitude.
• Demonstrate sound judgment, accountability, and leadership when making decisions that support both guests and team members.
• Maintain comprehensive knowledge of hotel facilities, services, menus, and offerings to effectively assist and inform guests.
• Anticipate guest needs, resolve concerns promptly, and create personalized experiences that enhance overall satisfaction.
• Lead daily pre-shift meetings to communicate service updates, operational priorities, and guest expectations for each service period.
• Assist onboarding processes, ensuring new hires complete training requirements and are accurately entered into payroll and scheduling systems.
• Train, coach, and mentor employees while fostering a culture of accountability, engagement, and continuous professional development.
• Evaluate employee performance, provide ongoing feedback, recognize achievements, and administer corrective action when necessary.
• Ensure team members can accurately describe menu offerings, ingredients, preparation methods, wine selections, and beverage pairings.
• Monitor service execution and identify opportunities to improve quality, efficiency, and the overall guest experience.
• Review payroll, staffing levels, and labor utilization to support departmental productivity and financial goals.
• Collaborate with Culinary, Stewarding, Catering, Conference Services, and other departments to ensure seamless service delivery.
• Attend and participate in operational meetings, training sessions, and cross-functional initiatives to support hotel objectives.
• Analyze guest feedback, online reviews, and service metrics to identify trends and implement service improvements.
• Inspect outlet facilities and equipment regularly, recommending repairs, maintenance, and operational enhancements as needed.
• Serve as Manager on Duty when assigned, responding to guest, employee, and operational needs while maintaining service excellence.
• Perform additional responsibilities and special projects as assigned by management.

Requirements

• Must be willing to work a flexible schedule in order to accomplish all major responsibilities. This will include early mornings, evenings, weekends and holidays.
• Applicants are required to have two to three years previous employment in hospitality or F&B industry.
• A college degree in Hospitality or related area required.
• 12-18 month commitment for program.
• Successful candidate must possess legal work authorization in the United States.

Qualifications

• Must possess legal work authorization in the United States.

Skills

• Exceptional interpersonal and communication skills.
• Strong organizational and time management skills.
• Ability to multitask and prioritize tasks effectively.
• Knowledge of food and beverage operations and service standards.
• Proficiency in Microsoft Office applications.

Benefits

Discounted housing available
Employee Travel Program!
Medical, dental and vision insurance for you and your family
5 Weeks Paid Time Off (PTO)
Retail, spa and F&B discounts
Free Employee Cafeteria meals
Free uniform dry cleaning
Discounted/transferable ski passes
Free ski storage