Job Description

Four Seasons Hotel Singapore

A luxury hotel in Singapore that escapes into a quiet garden enclave in the heart of the city \xe2\x80\x93 steps from Orchard Road shops and entertainment, and just minutes from the financial district. Enter a world that is intimate and exclusive, yet complete in every way, with award-winning dining and 24-hour fitness. A warm, residential ambience showcases over 1,500 Asian art pieces, and thoughtful Four Seasons care elevates every moment.

About The Role
The Restaurant General Manager in Nobu will be responsible for the overall operations of the restaurant and ensuring a consistent and outstanding guest experience. He/She will oversee all areas of service within the restaurant, including but not limited to, training, motivating and retention of the team, food cost, labour cost, P&L responsibility, staffing plans, safety, and hygiene, all whilst adhering to all company policies and procedures and brand guidelines.

About You
To be successful in this role you will need to have a minimum of 10 years\xe2\x80\x99 experience within Hospitality, with at least 5 years in a similar leadership role in a Japanese cuisine restaurant. The successful candidate will be someone with high energy and a positive approach towards building working relationships and overcoming complex challenges. They will be results driven and confident in their ability to change and adapt themselves as well as their team to work towards common goals. A strong sense of leadership and an excellent motivator who has the experience and knowledge to understand the combination of detail, quality and volume whilst being able to delegate and set clearly defined expectations. A strong understanding of financials is essential as well as the ability to operate within the policies, procedures, and systems of Four Seasons Hotel Singapore.

What we expect:

Job duties include but are not limited to:

Select, train, evaluate, lead, motivate, coach, and discipline all employees, supervisors and assistant managers 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 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.

Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory and cash control.

Observe physical condition of facilities and equipment in the outlet and make recommendations for corrections and improvements as needed.

Able to work on weekends and public holidays

Join us Now!

With a culture built on mutual respect, a growing world of opportunities and an environment that supports the personal drive for excellence, a Four Seasons career can be exceptionally rewarding.

Career growth opportunities

Unique strong culture

Best-in-industry training

Complimentary stays at Four Seasons properties (based on availability), with discounted meals

Paid holidays/vacation

Dental and medical/disability/life insurance

Employee service awards/Birthday Gift

Annual employee party/social and sporting events

Complimentary meals in dedicated employee restaurant

Four Seasons Hotels