Subgerente de Restaurante

About the role

The Subgerente de Restaurante will support the Restaurant Manager in delivering a consistent, high‑quality dining experience that aligns with Four Seasons’ luxury standards. This position oversees one or more food‑and‑beverage outlets, guides guests through the concept and menu, and ensures both guests and team members enjoy memorable experiences.

Key responsibilities

• Maintain service sequence and standards throughout the dining period.
• Monitor food‑pass timing, ensuring clear communication between service staff and kitchen.
• Act as primary point of contact for guests, handling complaints and resolving issues promptly.
• Manage staff schedules, shift assignments, and attendance records.
• Control inventory levels and order placement.
• Conduct daily briefings and training sessions for the service team.
• Support the Restaurant Manager in achieving quality, financial, hygiene, training, and workplace‑culture objectives.

Required profile

• Hospitality or Tourism degree, or equivalent 10 years of experience.
• Minimum 5 years of experience in high‑end restaurant service as a supervisor, or at least 2 years as an assistant manager in a high‑demand environment.
• Advanced level of English.
• Desirable certification in Mixology or Oenology.

Required skills

• Mixology
• Oenology