Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $105,000.00 - $110,000.00
Benefits
Medical insurance
Dental Insurance
Vision Insurance
Life insurance
short-term disability insurance
Paid Time Off
Holiday pay
401k Retirement Plan
Training and development opportunities
Complimentary employee meals
Complimentary hotel room nights
Discounted employee parking
Job Description
Four Seasons is a globally recognized luxury hospitality company known for its exceptional service, exclusive properties, and commitment to creating memorable experiences for guests. Established with a philosophy powered by its people, Four Seasons employs a team of dedicated professionals who strive for excellence and continuously seek to elevate their skills and service standards. The company culture at Four Seasons is deeply rooted in values of respect, collaboration, and genuine care, where each team member is encouraged to treat colleagues and guests as they themselves wish to be treated. This respectful and passionate approach is what enables Four Seasons to... Show More
Job Requirements
- Bachelor's degree
- 3-5 years experience in food and beverage leadership
- ability to work collaboratively with culinary teams
- excellent communication skills
- strong organizational and leadership abilities
- US work authorization or managerial status at Four Seasons for visa sponsorship
- commitment to uphold company culture and guest service standards
Job Qualifications
- Bachelor's degree
- 3-5 years experience in an Assistant Director of Food & Beverage or similar leadership role in luxury hospitality
- strong communication and presentation skills
- excellent organizational skills
- creativity in food and beverage service
- knowledge of a second language is a plus
- strong people management skills
Job Duties
- Plan, organize, direct, and control the food and beverage division
- select, train, evaluate, motivate, coach, and discipline employees and managers
- control labor and operating expenses through effective scheduling, budgeting, purchasing, and inventory control
- collaborate with Executive Chef and Sous Chefs to design menus and wine lists
- maintain excellent product quality and pricing
- build and maintain relationships with guests
- communicate with employees and managers to meet operational needs
- attend regular operational meetings to coordinate departments
Job Location
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