Food and Beverage Director
hace 4 semanas
About Four Seasons:
Four Seasons Hotels and Resorts is a global leader in luxury hospitality, driven by a passion for delivering exceptional guest experiences. Our team members around the world are dedicated to creating unforgettable moments for our guests, residents, and partners through a commitment to luxury with genuine heart.
About the Location:
Located in the historic city of Cartagena, Colombia, our hotel is a stunning example of colonial architecture, with 131 accommodations, including 27 suites. Our guests can enjoy four restaurants and lounges, two ballrooms, a Spa, Fitness Centre, and two rooftop pools.
Key Responsibilities:
- Lead the Food and Beverage division, ensuring exceptional quality and service standards.
- Develop and implement innovative culinary concepts, menus, and beverage programs.
- Collaborate with the F&B, Culinary managers, and craftsman to design effective menus, wine lists, and amenity offerings.
- Attract and retain local talent in a challenging market and support their development and growth.
- Enhance the Four Seasons brand leadership with infusion of local heritage and culture into the product and service offerings.
Requirements:
- Internationally versed and multi-venue experience.
- Strong communicator who is fluent in both Spanish and English (written and spoken).
- Previous international opening experience (free-standing or lifestyle restaurant operation, hotels, etc.).
- Excellent people skills, aiming towards the highest quality, driven by creativity, latest trends, and changes in the market.
- Ability to create dynamic F&B offerings in both restaurants and catering.
- Concept driven to ensure diversity and authenticity.
- Outstanding ability to develop craftsman, to engage the community, and to foster connections which result in the long-range continued growth and profitability of the division and hotel.
- Ability to work and collaborate with third-party F&B licensing management.
Leadership Requirements:
- Enthusiastic, creative, and open-minded leader with a progressive approach to business development.
- Maintain and elevate the concept integrity of each venue through collaboration with all areas of F&B and marketing team.
- Excellent guest-centric skills and ability to innovate the culinary and mixology experiences within the community.
- Exceptional understanding of relevant trends and action them into outlets.
- Strong visibility in the operation, recognize and maintain relationships with regular guests as well as cultivate relationships with new patrons through effective marketing and thoughtful, relevant activations.
People:
- Coordinate the selection, training, development, and evaluation of employees and managers in the F&B division to ensure that established cultural and core standards are met.
- Overseeing management hires and development to ensure the highest standards of leadership.
- Ability to collaborate with the F&B, Culinary managers, and craftsman to design effective menus, wine lists, beverage programs, generosity moments, and amenity offerings while ensuring excellent product quality and value for the customer.
Product:
- Ability to enhance Four Seasons brand leadership with infusion of local heritage and culture into the product and service offerings.
- Entrepreneurial spirit and skill set to deliver on large-scale operations, including large banquet operations and private events.
- Able to innovate and create best-in-class product offerings in F&B and catering.
- Providing strategic and operational expertise to the key stakeholders in the business.
- Outcome-focused on guest experience and creating unique culinary experiences for both the corporate and leisure traveler.
Profit:
- Strong commercial acumen, excellent knowledge of the preparation and analysis of outlets reservation forecast, buying patterns, and preferences of market segments.
- 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.
- Oversee the management of scheduling, payroll, POS, Medallia, and other F&B systems to optimize revenue, maximize profit, and enhance guest satisfaction.
- Playing an active role in developing strategic business plans that support the delivery of the budget.
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