Director of Food and Beverage

• Reporting to the General Manager, this dynamic role oversees all operational, financial and people related matters in Food & Beverage, leading Culinary, Restaurant, Bar, Room Service and Banquet.
• To thrive in the role, the ideal candidate will have a solid track record in high quality and high volume operations, a thirst for multi-tasking and a hunger for delivering results, by cultivating a team culture that is fun, performance driven and constantly looking to evolve.
• The role balances the critical importance of strategic high level leadership with the day to day management of the operation, by developing and engaging the team, problem solving and delivering results for the business, from a people, product and profit perspective.
• The culture of Four Seasons is dynamic, fast-paced and responsive to business priorities. On offer is a strong sense of achievement, professional growth and the opportunity for industry recognition.

• Manage the day-to-day life of the Division, both at the operational and administrative levels
• Directing and controlling the activities of the various departments of the F&B Division to ensure the application of the Four Seasons quality standards, policies and procedures
• Monitor and explain the Profit and Loss statements, the Weekly Reports, and the Labor Reports to other members of the staff such as the Director of Finance
• Performing the necessary controls in all areas of the F&B Division to ensure that quality standards are met
• Prepare and conduct annual performance reviews in accordance with hotel policy and to inform management of any developments within the department
• Participate in the development of the team through personalized monitoring of each member of his or her team and by proposing training actions to improve individual performance
• Conducting recruitment interviews according to the Four Seasons Quality Criteria and conducting our "Evolve Interview Guide" to ensure that staff are well informed about the department's objectives and hotel policies
• Monitor the proper management of the Department's payroll
• Establish rational annual income and expenditure plans for the F&B
• Concentrate efforts on maximizing the Department's profit and controlling costs
• Contribute to the development of the hotel's annual marketing plan, taking advantage of all Departments to increase revenue and improve the hotel's image
• Work closely with the General Management, Chefs and Beverage Leaders to design the menus, offerings and corporate activations
• Communicate with all Departments of the hotel on business fluctuations and developments, special guests and groups
• Develop excellent relationships with guests, regulars and group contacts in order to provide a quality and personalized service to the clientele
• Be present on the operations and to position oneself as an interlocutor of choice
• Provide a personalized follow-up for each client during their stay. Ensure that there is attention in the room every day and that all customer requests are followed up
• Be an ambassador of the Four Seasons philosophy and ensure that it is understood and respected by all
• Work in harmony with colleagues and supervisors

• Set strategic and operational direction in collaboration with the exec leadership team
• Provide dynamic leadership, coaching and feedback, development plans and succession plans for current and future leaders.
• Nurture a culture of connection craftsmanship and character, allowing people space to be themselves, whilst aligning teams with shared goals
• Drive performance, by setting metrics and benchmarks, identifying ways to improve how we do things and leading the way with industry trends
• Maintain a visibility in the operation at key times to support operational teams and the guest experience
• Proactively seek the industry’s top talent, ensuring we have the right people in the right roles, at the right times
• Develop strong internal relationships internally across the hotel, with our owners, suppliers and contractors
• Drive profitability by closely managing labour and operating expenses through effective scheduling, budgeting, menu engineering, purchasing decisions and stock control

• 3+ years' experience in a Director of Food and Beverage role in a luxury 5* hotel with a high focus on quality whilst operating at high volumes
• A leadership style that is authentic, engaging and strategic, based on identified business priorities
• A positive, can-do attitude that shows resilience and maturity with strong communication skills
• Understanding of luxury components, with a sharp attention to detail and high focus on service
• Ability to read, write and speak fluent English & Mandarin

• Competitive Salary, wages, and a comprehensive benefits package
• Excellent Training and Development opportunities
• Employee Discount for stays at any Four Seasons worldwide
• Complimentary Dry Cleaning for Employee Uniforms
• Complimentary Employee Meals

Four Seasons Hotels