Director of Food and Beverage Operations
Vor 6 Tagen
About Four Seasons:
At Four Seasons Hotels and Resorts, we are committed to delivering exceptional guest experiences through a world-class employee experience and company culture. Our team members around the world create unforgettable moments for our guests, residents, and partners by providing genuine luxury with a personal touch.
About the Role:
The Director of Food and Beverage Operations will provide leadership and management for the Food and Beverage Division, ensuring the long-range continued growth and profitability of the division and hotel. This role will supervise and control all Food and Beverage activities, including Restaurant Il Lago, Restaurant Izumi, Bar des Bergues, Room Service, Banquets, Stewarding, Kitchen, Pastry, and Staff Restaurant.
Key Responsibilities:
- Manage the day-to-day operation and administrative function of the department.
- Direct and control the activities of the various services in the Food and Beverage Department to ensure that Four Seasons quality standards, policies, and procedures are applied.
- Prepare and conduct annual performance appraisals, in line with hotel policy, and inform the Management of any changes within the department.
- Coordinate the selection, training, development, and evaluation of employees and managers in the Food and Beverage Division through effective management and leadership to ensure that established cultural and core standards are met.
- 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 and Beverage staffing levels to ensure that no Food and Beverage Department is in difficulty.
- Establish plans for revenues, annual and rational expenses for the Food and 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).
Additional Responsibilities:
- 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 and 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.
Requirements:
- Qualified and experienced in the field of service.
- Excellent team spirit, presentation, and interpersonal skills to meet the expectations of a high-end clientele.
- Organizational and managerial skills to develop the skills of each team member.
Working Conditions:
The Director of Food and Beverage Operations will work in a fast-paced environment with a high level of customer interaction. The role requires excellent communication and interpersonal skills, as well as the ability to work effectively in a team.
What We Offer:
Four Seasons Hotels and Resorts offers a competitive salary and benefits package, as well as opportunities for career growth and development. We are committed to providing a work environment that is inclusive, diverse, and respectful of all employees.
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