Director of Food & Beverage

Four Seasons Hotels and Resorts•San Francisco, CA

3d•$164,000 - $170,000•Onsite

About The Position

Four Seasons is actively searching for an ENERGETIC, organized, and CREATIVE individual to become Director of Food & Beverage for Four Seasons Hotel San Francisco! The incumbent works under the general direction of the Hotel Manager to ensure guests receive the highest level of food and service. As Director of Food & Beverage, this senior leadership role is a member of the Hotel's Planning Committee and responsible for the entire F&B operation, which includes: 24-hour In-Room Dining, Banquets, Bar/Lounge, Restaurant, and Culinary. Our Ideal Director of Food and Beverage candidate will have: A special talent and passion for ensuring you and your team deliver the highest of standards consistently and ensuring that our food offering is at the center of our guest experience. You should have a wealth of Food and Beverage experience in luxury resorts, a desire to focus on the development of our team and a creative flair; bringing your personal touch and energy to all our food and beverage experiences.

Requirements

Experience in a luxury hotel environment is required
Minimum of five years previous experience in multiple senior F&B leadership roles (ADFB, GM, Division Head, etc.). Candidates who are currently Directors of F&B will be given priority consideration.
Must be able to adjust style (communication, etc.) to effectively interact with guests as well as all members of the organization.
Must be able to make quick decisions and work in a hectic and diverse work environment.
Requires strong ability to prioritize, organize, and manage competing priorities.
Possess well-developed leadership and problem solving skills.
Must be able to build and maintain business relationships.
Excellent reading, writing, and oral proficiency in the English language.

Responsibilities

Coordinate the selection, training, development, and evaluation of employees and managers in the F&B Division.
Provide leadership, and act as mentor, to all employees within the F&B division.
Promote and sell the F&B outlets to internal and external guests.
Work closely with sales and marketing team to solicit, sell and confirm business required to meet budgeted sales goals.
In conjunction with the respective Division Heads, champion creative menu and wine concepts, along with other experience enhancements to boost incremental revenue.
Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control while focusing on creative revenue generation solutions to maximize profit.
The ability to be visible in the operation, recognize and maintain relationships with regular guests as well as cultivate relationships with new patrons.
Achieve monthly, quarterly and annual revenue and goals.
Additional projects and responsibilities as assigned.