Director of Restaurants

Four Seasons Hotels and Resorts•Los Angeles, CA

8d•$115,000 - $125,000•Onsite

About The Position

The Director of Restaurants will lead and inspire multiple Food & Beverage operations, cultivating a high-performance culture grounded in Four Seasons standards, service excellence, and genuine hospitality. This role oversees daily operations across Culina, The Lounge, Pool and La Ola, ensuring seamless execution and an elevated, personalized guest experience. The Director will partner with Food & Beverage and Culinary leadership on menu development, service concepts, wine programs, and operational initiatives that elevate quality and drive profitability. Financial performance will be managed through strategic labor planning, budgeting, purchasing, forecasting, and inventory controls, while identifying innovative opportunities for revenue growth. A visible presence throughout the operation is expected, building meaningful relationships with guests, anticipating needs, and fostering loyalty. The Director will lead, coach, and develop managers and employees, creating an engaged team culture centered on accountability, collaboration, innovation, and continuous development. Collaboration with cross-functional hotel leadership and operational departments is key to ensuring alignment, efficiency, and seamless service delivery. Monitoring guest feedback, service standards, and business performance will identify opportunities to elevate the overall Food & Beverage experience. The role champions compliance with all health, safety, sanitation, and brand standards while maintaining the highest level of operational integrity. Representation of the hotel within the local community and support for initiatives that strengthen guest, business, and community relationships are also expected.

Requirements

3–5 years of progressive senior Food & Beverage leadership experience, ideally within a luxury hotel or resort environment with multiple venues and fine dining operations.
Proven success leading complex, high-touch Food & Beverage operations, including restaurants, bars, banquets, In-Room Dining, and private events.
A sophisticated understanding of luxury hospitality, culinary operations, service excellence, and guest experience, with an internationally minded and culturally aware approach.
Demonstrated commercial and financial acumen, with the ability to balance exceptional service with labor, revenue, cost, and profitability objectives.
A proven ability to inspire, develop, and retain high-performing teams through thoughtful leadership, coaching, and accountability
A creative and entrepreneurial mindset, with a passion for innovation, evolving guest experiences, and identifying new opportunities for growth.
Exceptional communication, interpersonal, organizational, and analytical skills, with the ability to navigate a dynamic, high-volume luxury environment.
Strong guest and community relationship-building skills, with a genuine commitment to personalized, anticipatory service.
Ability to obtain all required food handling, sanitation, and regulatory certifications.
Flexibility to support the operation across days, evenings, weekends, and holidays.

Nice To Haves

Pre-opening experience strongly preferred, along with experience in internationally recognized or luxury hospitality environments.
Bachelor’s degree in Hospitality, Hotel/Restaurant Management, Business Administration, or a related field preferred, or an equivalent combination of education and experience.
Proficiency with Microsoft Office, OpenTable, MICROS/POS systems, and other Food & Beverage technology.
English proficiency required; additional language skills, particularly Spanish, preferred.

Responsibilities

Lead and inspire multiple Food & Beverage operations, cultivating a high-performance culture grounded in Four Seasons standards, service excellence, and genuine hospitality
Oversee daily operations across Culina, The Lounge, Pool and La Ola, ensuring seamless execution and an elevated, personalized guest experience.
Partner with Food & Beverage and Culinary leadership on menu development, service concepts, wine programs, and operational initiatives that elevate quality and drive profitability.
Manage financial performance through strategic labor planning, budgeting, purchasing, forecasting, and inventory controls, while identifying innovative opportunities for revenue growth.
Maintain a visible presence throughout the operation, building meaningful relationships with guests, anticipating needs, and fostering loyalty among both established and new clientele.
Lead, coach, and develop managers and employees, creating an engaged team culture centered on accountability, collaboration, innovation, and continuous development.
Collaborate cross-functionally with hotel leadership and operational departments to ensure alignment, efficiency, and seamless service delivery.
Monitor guest feedback, service standards, and business performance to identify opportunities that elevate the overall Food & Beverage experience.
Champion compliance with all health, safety, sanitation, and brand standards while maintaining the highest level of operational integrity.
Represent the hotel within the local community and support initiatives that strengthen guest, business, and community relationships.