القائمة الرئيسية

الصفحات

 Four Seasons Hotels and Resorts

Director of Food & Beverage

Four Seasons Hotels and Resorts Director of Food & Beverage

 Four Seasons Hotels and Resorts

Director of Food & Beverage



Job Description

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.

Four Seasons Resort Sharm El Sheikh is looking for individuals who have a solid knowledge of food & beverage, have creativity and flair, and are able to evidence good business acumen, a strong work ethic and people-management skills, for the Director of Food & Beverage position.

Basic Purpose

The Director of Food and Beverage will provide leadership and management for the Food & Beverage Division by establishing plans of character, integrity, and quality which result in the long-range continued growth and profitability of the division and Hotel.

Job Description
The Director of Food and Beverage forms part of the Hotel Leadership team who collectively make key strategic and operational decisions for the Resort.
The Director manages the Food & Beverage Operation which includes all restaurants, bars & lounges, banqueting, room service and private bars.
The primary responsibilities for this position are to ensure our guests receive the highest level of food quality and service, manage and develop a team, devise and monitor an annual budget, manage labor control and operating expenses and develop relationships with key suppliers and industry associates.
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.
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 hotel.
The ability to 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.
The ability to work closely with the General Manager and Planning Committee to design an effective menus, wine lists, and amenity options while ensuring excellent product quality at a fair price.
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.
Work harmoniously and professionally with co-workers and supervisors.

Knowledge And Skills

College degree preferably specializing in hotel/restaurant management or business administration, or equivalent experience is required.
Applicants are required to have five to seven years’ experience with a diversity of Food and Beverage management positions.
A college degree preferably specializing in hotel/restaurant management or business administration, or equivalent experience is required.
Requires a working knowledge of division operations as well as Four Seasons cultural and core standards, policies, and standard operating procedures.
Working knowledge is generally learned on-the-job.
Requires ability to operate computer equipment and other food & beverage computer systems.
Requires reading, writing and oral proficiency in the English language.
Some travel is required for training, conferences and special events.





هل اعجبك الموضوع :

تعليقات

التنقل السريع