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 luxury hotel in Singapore that escapes into a quiet garden enclave in the heart of the city steps from Orchard Road shops and entertainment, and just minutes from the financial district. Enter a world that is intimate and exclusive, yet complete in every way, with award-winning dining and 24-hour fitness center. A warm, residential ambience showcases over 1,500 Asian art pieces, and thoughtful Four Seasons care elevates every moment.
Exciting Opportunity: Director of Food & Beverage
This role presents a dynamic and rewarding opportunity for an experienced F&B leader to drive success in a luxury hotel. If you have the vision and expertise to elevate our F&B offerings, we invite you to apply.
About the Role:
Director of Food & Beverage
The Director of Food & Beverage will oversee the F&B Service and Culinary departments, leading a team of 150 members. This role is crucial in driving quality F&B offerings and service, operational excellence, and the overall profitability of the Division, all while fostering a motivated and engaged team.
The incumbent will be responsible for delivering unique and memorable guest experiences, consistently upholding service excellence, and ensuring compliance with all governmental and internal regulations concerning health, safety, and other requirements.
Key Responsibilities:
Financial Performance and Budgeting/Cost Management
Develop the Annual Business Plan, including operating budgets for each outlet, and collaborate with outlet heads to forecast monthly revenues and expenses.
Monitor costs and implement control measures to maximize profitability.
Analyze monthly P&L performance for each outlet, conduct regular menu engineering analysis, and prepare CAPEX lists for facility upgrades for review.
Oversee purchase requisitions with the Executive Chef and Asst. Director of F&B to ensure cost-effective operations.
Review existing contracts, negotiate sponsorships, and maximize F&B profitability through strategic partnerships.
Strategic Development, Market Trends, and Guest Relations
Establish strategic annual promotion and menu plans, conduct follow-up meetings, and collaborate with PR/Marketing to successfully launch promotions that enhance the dining experience and profitability.
Ensure that outlet heads are informed of market needs and trends, regularly review guest feedback, and implement actions to drive guest satisfaction.
Conduct annual SWOT analysis, reviewing F&B outlet operations, concepts, and pricing as needed.
Develop and analyze procedures and special promotions that will improve guest patronage, in line with Four Seasons policies.
Address guest complaints, refine service techniques, and ensure maximum guest satisfaction with minimal operating costs.
Team Management
Manage labour costs, employee attendance, performance, disciplinary actions, and employment decisions, including terminations and promotions.
Ensure regular on-the-job training. Assist department heads in developing their team members, promote teamwork, and support L&D-related training as needed.
Develop, interpret, and implement hotel policies, operating procedures, training programs, and work schedules for the F&B team members.
Administration, Safety, and Compliance
Coordinate the selection, purchasing, storage, and maintenance of all food and beverage supplies and equipment.
Safeguard guests and employees by ensuring adherence to safety protocols, accident prevention measures, and sanitation standards.
Respond appropriately to hotel emergencies or safety situations.
What You Bring:
Strong commercial acumen, leadership, and team management skills, with the ability to lead, motivate, and inspire team members.
Commitment to employee training, learning, and development, fostering a positive and productive work environment.
10 to 15 years of experience in a luxury brand and/or Michelin-starred restaurant, including 2 years in a directorial role.
At least 4 years of experience working in Southeast Asia, particularly in Singapore. Pre-opening experience is advantageous.
At least 2 years of experience leading and managing large team of above 100 headcounts.
A creative and innovative approach to integrating both Service & Culinary functions, with a passion for the profession.
Strong organizational and time-management abilities.
High level of energy and creativity, with the ability to handle the demands of a dynamic F&B environment.
Excellent interpersonal skills in building and maintaining relationships across departments and with guests, ensuring a memorable dining experience.
Excellent verbal and written proficiency in English.
Preferably a degree holder in Hospitality Management, Business, or its equivalent.
What We Offer:
A culture built on mutual respect, offering a growing world of opportunities and an environment that supports the pursuit of excellence.
Career growth opportunities.
A strong, unique culture.
Best-in-industry training.
Complimentary stays at Four Seasons properties (subject to availability), with discounted meals.
Paid holidays/vacation.
Dental, medical, and life insurance.
Employee service awards/Birthday Gift.
Annual employee party/social and sporting events.
Complimentary meals in a dedicated employee restaurant.
Schedule & Hours: This position requires flexibility in scheduling, with the ability to work on weekends and festive holidays.
