Director of Food and Beverage

Four Seasons Hotels and Resorts•Westlake Village, CA

2d•Onsite

About The Position

Four Seasons Hotel Westlake Village is seeking a Director of Food and Beverage to lead their exceptional team in delivering unparalleled service and unforgettable dining experiences. They are looking for a visionary leader who inspires others, fosters a positive and collaborative work environment, and is committed to cultivating a culture of excellence. The ideal candidate is a dynamic and passionate professional with a deep love for food and beverage, an innovative mindset, and the ability to elevate culinary and beverage offerings to new heights.

Requirements

College degree preferably specializing in hotel/restaurant management or business administration, or equivalent experience is required.
Five to seven years previous experience in multiple food & beverage department head positions.
Requires a working knowledge of division operations as well as Four Seasons cultural and core standards, policies, and standard operating procedures.
Requires ability to operate computer equipment and other food & beverage computer systems.
Requires reading, writing and oral proficiency in the English language.
Successful candidate must possess legal work authorization in the United States.

Responsibilities

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.
Control labor and operating expenses through effective planning, budgeting, purchasing decisions, policy making, and inventory control while focusing on creative cost control and revenue generation solutions to maximize profit in the division and hotel.
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.
Work closely with the General Manager and Planning Committee to design effective menus, 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.