Directeur F&B

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.

About the location:

A landmark on lake Geneva since 1834. With enchanting views of the lake and the snow-capped Alps in the distance as well as the Old Town, Geneva’s first hotel remains the first choice of sophisticated travellers and world statesmen. Come and unwind from your day with a treatment at our rooftop Spa, and build connections with colleagues over Italian gastronomy at Michelin-starred Il Lago before retreating to your Pierre-Yves Rochon–designed room for a good night’s sleep. Four Seasons Hotel des Bergues Geneva blends a revitalized sense of history with warm and genuine personal service in the very heart of the city.

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.

About the location:

A landmark on lake Geneva since 1834. With enchanting views of the lake and the snow-capped Alps in the distance as well as the Old Town, Geneva’s first hotel remains the first choice of sophisticated travellers and world statesmen. Come and unwind from your day with a treatment at our rooftop Spa, and build connections with colleagues over Italian gastronomy at Michelin-starred Il Lago before retreating to your Pierre-Yves Rochon–designed room for a good night’s sleep. Four Seasons Hotel des Bergues Geneva blends a revitalized sense of history with warm and genuine personal service in the very heart of the city.

About Four Seasons Hotels and Resorts:

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.

About Hotel des Bergues, Geneva, a Four Seasons Hotel:

Four Seasons Hotel des Bergues is Geneva’s first hotel and a landmark, blending contemporary and classic decor, steps away from the lake, the Old Town and the famous Quartier des Banques with a beautiful view of the Jet d'Eau. A state of the art Spa and a vibrant F&B operation complement the exceptional service provided by our extraordinary team.

Le/la Directeur(trice) de la Restauration est en charge du Leadership de l’ensemble de la division. En liaison avec les différents services opérationnels, il/elle assure et optimise la gestion du département.

Le/la Directeur(trice) de la Restauration encadre et contrôle, en étroite collaboration avec les Chefs de Service, l’ensemble des activités de la Restauration à savoir : Bar des Bergues, Izumi, Il Lago*, le Room Service, les Banquets, Le Stewarding, La Cuisine, La Pâtisserie, et le Restaurant du Personnel, soit une équipe d’environ 130 personnes.

Il/elle est responsable des objectifs commerciaux, managériaux et économiques de son Département.

Excellent gestionnaire, il/elle suit la rentabilité des différents services de la Restauration, tout en veillant au respect des procédures et des critères de qualité. Il/elle est aussi le garant des normes d’hygiène et de sécurité.

Leader, diplomate et à l’écoute, il/elle est chargé(e) de la gestion des plaintes clients quelque soit son interlocuteur, avec l’appui du Directeur de l’Hôtel et du Directeur Général.

Il/elle agit en Chef de Département et membre du Comité de Direction et assume les pleines responsabilités de cette mission.

Le/la Directeur(trice) de la Restauration doit être qualifié(e) et expérimenté(e) en matière de service, faire preuve d’un très bon esprit d’équipe, avoir de bonnes compétences relationnelles pour correspondre aux attentes d’une clientèle haut de gamme.

Ses qualités organisationnelles et managériales sont également nécessaires dans la gestion d’équipe au quotidien afin de développer les compétences de chacun des membres des équipes qu’il/elle encadre.

FONCTIONS ESSENTIELLES DU POSTE :

Le/la Directeur(trice) de la Restauration gère la vie quotidienne de la division tant au niveau opérationnel qu’administratif.

• Diriger et contrôler les activités des différents services du Département de la Restauration pour s’assurer de l’application des standards de qualité Four Seasons, des politiques et des procédures.
• Effectuer les contrôles nécessaires dans tous les services de la Restauration afin de s’assurer que les standards de qualité soient respectés.
• Préparer et conduire les évaluations annuelles de performance, en accord avec la politique de l’hôtel, et informer la Direction de toute évolution au sein de son Département.
• Participer au développement de l’équipe par un suivi personnalisé de chacun des membres de son équipe et par la proposition d’actions de formation pour améliorer les performances individuelles.
• Conduire les entretiens de recrutement selon les Critères de qualité Four Seasons et conduire le « Behaviour Based Interviewing » et s’assurer que le personnel soit bien informé des objectifs du Département et des règles de l’Hôtel.
• Contrôler la bonne gestion de la masse salariale du Département.
• Suivre régulièrement l’effectif de la Restauration afin de s’assurer qu’aucun des services de la Restauration ne soit en difficulté.
• Etablir des plans de revenus, de dépenses annuelles et rationnelles pour la Restauration. Concentrer ses efforts pour maximiser le profit du Département et le contrôle des coûts. Contribuer au développement du plan de Marketing annuel de l’hôtel en tirant profit de tous les Départements pour augmenter le revenu et améliorer l’image de l’hôtel.
• Travailler en étroite collaboration avec la Direction Générale, les Chefs et la Sommellerie pour concevoir les cartes/menus et plus largement sur la stratégie globale de l’hôtel en tant que membre du Comité de Direction
• Communiquer avec tous les Départements de l’hôtel sur les fluctuations et l’évolution du business, sur les clients spéciaux et les groupes.
• Développer un excellent relationnel avec les clients, les habitués et les contacts groupes afin de fournir un service de qualité et personnalisé à la clientèle.
• Etre présent(e) sur les opérations, et se positionner comme un interlocuteur de choix.
• Faire un suivi personnalisé pour chaque client pendant leur séjour. S’assurer qu’il y ait des attentions en chambre tous les jours et que le suivi de toutes les requêtes des clients soit fait.
• Etre un ambassadeur de choix de la philosophie Four Seasons et s’assurer qu’elle soit comprise et respectée par tous. 
• Travailler en harmonie avec tous ses collaborateurs, subordonnés et supérieurs hiérarchiques. Accompagner les équipes et les superviser dans le suivi des “glitches” et des retours satisfaction client via “Medallia”

FONCTIONS SECONDAIRES :

• S’assurer que tous les standards de présentation soient respectés par tous les employés du Département (hygiène personnelle et uniforme).
• Supporter et de participer à tous les programmes de l’hôtel en mettant l’accent sur l’orientation, la formation et le développement des nouveaux employés.
• Faire des propositions pour améliorer la satisfaction clientèle, les revenus et la réduction des coûts.
• Savoir prendre des décisions en cas de situation d’urgence ou de sécurité dans le Département de la Restauration.
• Faire preuve de professionnalisme et d’intégrité au même titre qu’un autre membre du Comité de Direction.
• Apporter son soutien aux autres services et Départements de l’hôtel à chaque fois que l’activité le requiert.
• Sur demande de la Direction Générale, apporter toute aide au sein de l’hôtel en cas de besoin.

« La liste des tâches précisées ci-dessus n’est pas exhaustive, votre fonction supposera une adaptation constante à des situations de forte activité et de gestion spécifique de relations clients ».

PRE REQUIS :

Expérience : Diplôme en Management Hôtelier

Expérience confirmée de minimum 2 ans dans la position

Langues :  Français et Anglais courants

Aptitudes : Etre debout/marcher toute la journée d’une allure rapide, allant et venant entre employés et clients.

Flexibité, capacité d’adaptation à tout type de situation, de travail sous pression

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The Director of Food & Beverage provides leadership and management for the Food & Beverage Division. In liaison with the various operational departments, she/he ensures and optimizes the management of the department which results in the long-range continued growth and profitability of the division and Hotel.

Working closely with the Department Heads, the Director of Food & Beverage supervises and controls all Food & Beverage activities, i.e. : Restaurant Il Lago, Restaurant Izumi, Bar des Bergues, Room Service, Banquets, Stewarding, Kitchen, Pastry and Staff Restaurant, Ile Rousseau pop up i.e. a team of around 140 people.

She/he is responsible for the commercial, managerial and economic objectives of her/his department.

As an excellent manager, she/he monitors the profitability of the various Food & Beverage services, while ensuring compliance with procedures and quality criteria. She/He is also responsible for the health and safety standard of the division. She/he works closely with PWT standards.

As a leader and a good listener, she/he is in charge of managing customer complaints, whoever the interlocutor may be, with the support of the Hotel Manager and the General Manager.

She/he acts as Head of Division and member of the Planning Committee, and assumes full responsibility for this mission.

The Director of Food & Beverage must be qualified and experienced in the field of service, have an excellent team spirit, an excellent presentation and good interpersonal skills to meet the expectations of a high-end clientele.

Her/His organizational and managerial skills are also required in the day-to-day team management, to develop the skills of each team member she/he supervises.

ESSENTIAL FUNCTIONS:

The Director of Food & Beverage manages the day-to-day operation and administrative function of the department.

• Direct and control the activities of the various services in the Food & Beverage Department to ensure that Four Seasons quality standards, policies and procedures are applied.
• Carry out the necessary checks in all Food & Beverage services to ensure that quality standards are met.
• Prepare and conduct annual performance appraisals, in line with hotel policy, and inform the Management of any changes within de department.
• 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.
• Participate in the development of the team through personalized follow-up of each team member and by proposing training initiatives to improve individual performance.
• Give and receive honest feedback to show care. Advance diversity and inclusion. Balance both professionalism and vulnerability in leadership approach.
• Conduct recruitment interviews in accordance with Four Seasons Interviewing guidelines, and ensure that staff are fully informed of the Department's objectives and Hotel rules.
• 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 the hotel.
• Monitor the proper management of the Department’s payroll.
• Regularly monitor Food & Beverage staffing levels to ensure that no Food & Beverage Department is in difficulty.
• Establish plans for revenues, annual and rational expenses for the Food & Beverage Department.
• Focus efforts to maximize department profit and cost control. Contribute to the development of the hotel's annual Marketing plan by leveraging all Departments to increase revenue and improve the hotel's image.
• 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. As a member of the Planning Committee, work closely with General Management, Chefs and Sommeliers to design effective menus and wine lists and, more broadly, on the hotel's overall strategy.
• 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.
• Communicate with all hotel departments on business fluctuations and developments, special customers and groups.
• Develop excellent interpersonal skills with customers, regulars and group contacts in order to provide quality, personalized customer service.
• Be present on operations, and position yourself as a key contact.
• Provide personalized follow-up for each guest during their stay.
• Ensure that there is daily attention in the room and that all customer requests are followed up.
• Be the ambassador of choice for the Four Seasons philosophy and ensure that it is understood and respected by all.
• Comply with Four Seasons’ Category 1 and Category 2 Work Rules and Standards of Conduct as set forth in EmPact.
• Work harmoniously and professionally with co-workers and supervisors.
• Support teams and supervise them in the follow-up of "glitches" and customer satisfaction feedback via "Medallia".
• Acts as key liaison within the Geneva Community (suppliers, guests, authorities).

NON-ESSENTIAL FUNCTIONS :

• Ensure that all presentation standards are met by all department employees (personal hygiene and uniform)
• Support and participate in all hotel programs with emphasis on orientation, training and development of new employees
• Make suggestions to improve customer satisfaction, revenues and cost reduction
• Know how to make decisions in the event of an emergency or safety situation in the Food & Beverage department
• Demonstrate the same professionalism and integrity as any other member of the Planning Committee
• Provide support to other hotel departments and services whenever required. At the request of General Management, provide assistance within the hotel when needed.

"The lists of tasks specified above are not exhaustive, as your role will require constant adaptation to situations of high activity and specific customer relationship management".

REQUIREMENTS :

Experience: Diploma in Hotel Management

Minimum 2 years' proven experience in the role of Director off Food & Beverage

Languages: Fluent in French and English

Aptitudes : Standing/walking all day at a fast pace, going back and forth between employees and customers.

Flexibility, ability to adapt to any situation, working under pressure.

Dedicated to perfecting the travel experience through continual innovation and the highest standards of hospitality, Four Seasons can offer what many hospitality professionals dream of -the opportunity to build a life-long career with global potential and a real sense of pride in work well done.

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