Director of Food and Beverage

hace 1 mes

Cartagena, Colombia Four Seasons A tiempo completo

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:

On Colombia’s Caribbean coast, in the historic city of Cartagena, Four Seasons is revitalizing a collection of landmark buildings dating as far back as the 16th century. Experience the authentic charm of the Getsemaní neighbourhood, where timeless style infuses the 131 accommodations, including 27 suites. Connect to the lively social scene in four restaurants and lounges. Entertain in two ballrooms. Then unwind at the Spa, Fitness Centre and two rooftop pools. With timeless style and legendary service, Four Seasons is shaping Cartagena’s new cultural focal point.

View of Needs

  • 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, engage the community and 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

Current Leadership Requirements

General

  • Enthusiastic, creative and open-minded leader with 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.
  • Ability to attract and retain local talent in a challenging market & support their development and growth

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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