Director of Food and Beverage

Four Seasons•Fort Lauderdale, FL

11h•Onsite

About The Position

Four Seasons is seeking a Director of Food and Beverage to ensure guests receive the highest level of food quality and service. This role involves managing and developing a team, devising and monitoring an annual budget, managing labor control and operating expenses, and developing relationships with key suppliers and industry associates within the Food & Beverage Division. The position will oversee the Hotel's Food & Beverage operation, including the Michelin-recommended restaurant Evelyn’s, Honeyfitz, Pool and Beach, In Room Dining, Stewarding, and Banquets.

Requirements

College degree preferably in hospitality management, tourism, or business management, or equivalent experience.
Five to seven years of previous experience in luxury hotel/resort operations management positions, specifically in the Food & Beverage Division.
Working knowledge of division operations as well as Four Seasons cultural and core standards, policies, and standard operating procedures.
Experience in leading a diverse team of global talent.
Excellent personal presentation and interpersonal skills.
Strong leadership and interpersonal skills.
Excellent guest service and problem-resolution skills.
Flexibility to meet the demands of a 24-hour operation.
Strong organizational skills, ability to operate computer equipment, and excellent Excel and Computer Skills.
Solid interpersonal and relationship-building skills to work with cross-functional teams.
Apply an ethical approach to influence the outcome of situations and serve as a role model for others by demonstrating appropriate business conduct and ethical principles.
Ability to operate computer equipment and other food and beverage operational systems.
An eye for creativity and innovation; able to evidence solid business acumen, a strong work ethic and people-management skills.
US work authorization is required.

Responsibilities

Provide leadership and management for the Food and Beverage Division by establishing plans of character, integrity, and quality which result in long-range continued growth and profitability of the division and hotel.
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.
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.
Assist in preparing business forecasts.
Prepare Annual Budget for the division.
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 an appropriate price point.
Willing to work flexible schedule to accomplish all major responsibilities, and willing to accept assignments on an as needed basis in order to promote teamwork. This includes evenings, weekends, and holidays.
Monitor activities to ensure standards are met, staff is supported, and guest needs are met.
Take initiative to suggest improvements to revenue, cost reduction, and increased guest satisfaction.
Ensure that Four Seasons Service and Culture standards are being met.
Lead and manage in a way that supports Four Seasons’ Brand and Philosophy.
Support and create programs and initiatives that encourage employee development, training, and career growth within the Food & Beverage Division.
Play an active role in the Planning Committee.
Engage along with other Planning Committee members in long-range planning for the hotel.