F&B Outlet Manager

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

At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.

About the location:

A GARDEN SANCTUARY IN THE HEART OF THE RED CITY. Perfectly situated between the city's ancient medina and the cosmopolitan neighbourhoods of the Ville Nouvelle, Four Seasons Resort Marrakech welcomes you with a blissful retreat – 16 hectares (40 acres) filled with Moorish gardens and refreshing pools. Here, traditional values and contemporary comforts unite. Experience true relaxation at our Moroccan spa, let the kids play in their very own kasbah, and take in views of the Atlas Mountains from your private terrace.

Main Duties and Responsibilities: 

Guest Relations : 

Quickly assess guest needs and adapt communication style accordingly. 

Build and maintain guest relationships throughout the service. 

Remain calm and composed, even in unusual or challenging situations. 

Handle guest complaints efficiently. 

Project a positive, professional, and friendly image to guests and employees. 

Build and maintain a regular guest profile database with preferences. 

Train team members to anticipate and meet guest needs. 

Team & People Management : 

Responsible for interviewing and hiring new team members. 

Supervise coaching and provide guidance to ensure company and hotel standards are met. 

Develop team members for career growth. 

Manage disciplinary procedures when necessary. 

Ensure effective communication across teams and departments. 

Uphold high standards of personal hygiene and presentation among all staff. 

Motivate and support staff with clear communication and positive leadership. 

Quality Assurance : 

Understand and implement Four Seasons quality standards in food, beverage, and service. 

Ensure consistency through daily communication, briefings, and ongoing training. 

Maintain effective communication with the kitchen before, during, and after service. 

Actively participate in service operations to monitor guest satisfaction, staff behavior, and menu performance. 

Inspect the restaurant daily to ensure cleanliness, proper functioning of equipment, and physical upkeep. 

Continuously monitor food quality. 

Oversee stock of linens, chinaware, glassware, and silverware. 

Encourage innovation and creativity within the team to enhance guest experience and drive revenue. 

Service Management: 

Demonstrate full understanding and execution of service steps. 

Respond quickly and effectively to guest needs. 

Coordinate resources for special events. 

Understand food preparation and presentation. 

Recommend wine pairings confidently based on guest preferences and menu items. 

Ensure product and service quality, paying attention to detail. 

Report any fraud or illegal activities immediately to leadership. 

Implement and update policies, procedures, training manuals, menus, and schedules. 

Analyze and improve existing procedures to drive guest engagement and satisfaction. 

Merchandising : 

Confidently promote wine, beverages, and restaurant features. 

Innovate with new ideas for products and equipment improvements. 

Ensure up-selling techniques are practiced by management and frontline staff. 

Develop ideas for special events (e.g., wine tastings, food promotions) and actively participate in PR efforts. 

Plan and execute product enhancement initiatives. 

Health & Safety : 

Ensure a safe work environment by identifying hazards and applying corrective actions. 

Educate team on safe work practices (e.g., proper footwear, spill cleanup, emergency evacuation). 

Ensure compliance with government regulations on health and safety. 

Maintain cleanliness in all restaurant areas at all times. 

Guarantee a high level of hygiene across all equipment and zones of responsibility. 

Respond appropriately to emergency or safety-related hotel situations. 

Cost Control : 

Develop and implement waste control methods with the Chef and Director of F&B. 

Schedule staffing according to labor standards and business volume. 

Review and adjust schedules to manage labor costs effectively. 

Train staff on correct handling of materials to minimize breakage and misuse of linen, china, and silverware. 

Communicate any discrepancies in portion size or preparation methods to the Chef and Director of F&B. 

Assist in preparing the restaurant's annual operating budget. 

Propose capital expenditure budgets for the department. 

Review monthly profit & loss statements and implement corrective measures where needed. 

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