ABOUT FOUR SEASONS:

Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.
At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.

WHAT TO EXPECT FROM YOUR EMPLOYEE EXPERIENCE

• Salary: $105,000 - $110,000 Annual. This position participates in an Annual Incentive Program
• Medical, vision and dental insurance
• Complimentary life insurance
• Short-term disability insurance
• Paid time off and holiday
• 401k Retirement Plan
• Exciting training and development opportunities
• Complimentary employee meals
• Complimentary room nights at Four Seasons hotels around the world
• Discounted employee parking
• And Much More!

PREFERRED QUALIFICATIONS & SKILLS

• Bachelor’s degree
• 3-5 years experience in an Assistant Director of F&B role or F&B Leadership Role at a Department Head level in Luxury Hospitality environment.
• A flair for creativity and luxury
• Excellent communication skills and presentation skills
• Excellent organizational skills
• Knowledge of a second language is a plus
• Strong people management skills

Plan, organize, direct and control the work of employees and managers in the in the Food & Beverage Division while ensuring exceptional service and attention to guests.
Select, train, evaluate, lead, motivate, coach, and discipline employees and managers in multiple Food & Beverage operations and outlets to ensure that established cultural and core standards are met. Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control while focusing on creative revenue generation solutions to maximize profit. Work closely with In Room Dining to ensure operation of department is in support of
The individual must have the ability to work closely with the Executive Chef and Sous Chefs to design an effective menu and wine list while ensuring excellent product quality at a fair price.
The ability to be visible in the operation, recognize and maintain relationships with regular guests as well as cultivate relationships with new patrons. 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. This position reports to the property’s Hotel Manager