Assistant Director of Food & Beverage

Four Seasons Hotels and Resorts•San Francisco, CA

2d•$125,000 - $130,000•Onsite

About The Position

Four Seasons Hotel San Francisco at Embarcadero is looking for an Assistant Director of F&B who shares our passion for excellence and is enthusiastic about creating the ultimate boutique service experience. Our MICHELIN Two key hotel known for high touch personalization is located steps away from the TransAmerica Pyramid, Ferry Building, Chinatown and historic North Beach. Rising high above San Francisco at 345 California Center, our guestrooms are located on the top 11 floors of this 48-story landmark providing breathtaking panoramas of the city and the bay. Our work environment pairs a strong commitment to excellent service and authentic experiences with an emphasis on creativity, innovation, and strong personalization. We are looking for individuals with not only the right skills but also the right attitude for the role! We pride ourselves on the service we deliver and that all begins with the dedication of our employees who embrace the meaning behind the Golden Rule. Guests are pampered with a customized approach, ensuring that each experience is unique and unforgettable. Our goal is to attract only the most positive and passionate talent, those who are able to provide intuitive service, with a warm and friendly smile. We encourage our team to strive for personal and professional greatness and are always empowered to do what is right. The Assistant Director of Food & Beverage plays a pivotal leadership role as the head of division and is a key member of the hotel's dynamic and diverse planning committee. This position is integral to delivering an exceptional experience in Orafo, our all-day dining restaurant, In-Room Dining, and Private Bar. This role is accountable for overseeing all existing and upcoming F&B concepts, ensuring their success through strong operational execution, team development, and a commitment to long-term growth and profitability.

Requirements

Two to five years’ experience with diversity of Operations management positions.
A college degree preferably specializing in hotel/restaurant management or business administration, or equivalent experience is preferred.

Responsibilities

Provide strategic leadership and support across all F&B operations including culinary.
Ensure exceptional service and food quality standards for all guests.
Manage and mentor Culinary, F&B managers leaders and teams, fostering a culture of continuous improvement and professional development.
Support in the development and execution of the annual budget, while maintaining effective labor and expense controls.
Partner with cross-functional leaders to implement initiatives that enhance the guest experience and align with brand standards.
Actively participate in planning and decision-making processes as part of the Hotel’s Planning Committee leadership team.
Uphold the brand’s vision and values in all aspects of the operation, while innovating to meet evolving guest expectations.
Coordinate the selection, training, development, and evaluation of employees and managers in the Food & Beverage Division through effective management and leadership 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, recognize and maintain relationships with regular guests as well as cultivate relationships with new patrons through effective marketing and personal relationships.
The ability to work closely with the General Manager and Planning Committee to design an effective menu, wine lists, and amenity options while ensuring excellent product quality at a fair price.
Communicate with employees and managers to ensure operational needs are met as well as attend regular operational meetings to ensure effective coordination and cooperation between departments.
Comply with Four Seasons’ Category One and Category Two Work Rules and Standards of Conduct as set forth in EmPact.
Work harmoniously and professionally with co-workers and supervisors.