Restaurant Manager - Four Seasons Resort Mallorca at Formentor

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:

Four Seasons Resort Mallorca at Formentor, perched on the spectacular Formentor Peninsula and surrounded by panoramic views of the Mediterranean and the stunning landscape, first opened its doors in August 2024 following an extensive restoration and renovation of the historic property, originally inaugurated in 1929 on a vast private estate. After its successful debut, the resort will reopen to guests in March 2025, reaffirming its status as a unique destination of luxury and elegance on the island.

About the role

The Restaurant Manager is responsible for overseeing the daily operations of the restaurant, ensuring an exceptional dining experience for all guests. This leadership role involves managing service standards, staff performance, and financial outcomes while maintaining a warm, professional, and efficient atmosphere. The ideal candidate is service-driven, detail-oriented, and capable of leading a team with confidence and care.

What you will do

Select, train, evaluate, lead, motivate, coach, and discipline all employees, supervisors and assistant managers in the Hotel’s Restaurant and Bar to ensure that established cultural and core standards are met.
Responsible for long-range strategic planning for outlet operation.

Provide recognition, promote good public relations and act as spokesperson for the bar internally and within the greater community and neighborhood.

Handle complaints, concerns or special requests for guests, clients, and group contacts.
Provide expert knowledge of food, wine and spirits.
Ensure quality of all food or beverage items, ingredients, and preparation methods, in an elegantly appointed environment dedicated to an attentive and distinctive experience while following and maintaining all local, state, and federal laws relating to alcohol service and consumption.
Work closely with the Director of Restaurant and Bar, Executive Chef and Sous Chefs to design an effective spirit and cocktail menu and wine list while ensuring excellent product quality at a fair price.
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.
Be the driving force behind innovative promotions and offers to increase revenue/profit
Develop relationships with key suppliers and industry associates, ensuring solid partnerships with those who will contribute to the success of MKT Restaurant and Bar
Achieve revenue and profit targets, participate in drafting and implementation of the marketing plan, drive up selling programs

Inspect and ensure the work area is in good condition at all times and up to date with Ecosure requirements

Responsible for management of restaurant and bar inventory.

Support team members to take part in cocktail competitions to enhance their growth and exposure

Other duties as assigned.

What you bring

Minimum of two years’ experience leading a prominent, high-volume bar required.
Previous supervisory/management responsibility required. Union environment experienced preferred.
Designated mixologist education/certification(s) preferred.
Be able to make quick decisions and work in a hectic and diverse work
Strong ability to prioritize, organize, and manage competing priorities.
Possess well-developed leadership and problem-solving skills.
Must be able to build and maintain business relationships.
Must be able to maintain confidential information.
Excellent reading, writing, and oral proficiency in the English language.
Accuracy and attention to detail are required as well as proficiency in all Microsoft Office products.
A creative mind with a passion to be ahead of trends is essential.
Requires a flexible schedule in order to accomplish all major responsibilities and be visible in the operation during key events and operational needs.
Candidates must hold a valid work permit that allows them to work legally in Spain. Applications from individuals who do not meet this requirement cannot be considered.

Work Experience: 2 Years

Degree : Professional /Technician

Languages : Spanish / English

Language Ability : High

What we offer:

Competitive Salary, wages, and a comprehensive benefits package
Excellent Training and Development opportunities
Complimentary Accommodation at other Four Seasons Hotels and Resorts
Complimentary Dry Cleaning for business clothes
Complimentary Employee Meals
Discounts at our Hotel Restaurants
Discounts on local services
Housing allowance

Schedule & Hours:

Seasonal contract, full Time, 40 hours per week, with consecutive and rotating shifts (including early mornings, days, evenings and weekends).