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:
Your seaside gathering place in the Caribbean's culinary capital. When you arrive in Anguilla, the stresses of everyday life are left far behind. Set along the island’s northwest shore, our Forbes Travel Guide Five-Star Resort is the perfect place to make memories with friends and family. Settle into one of our spacious accommodations – 80 percent with ocean views – and fill your days with water sports, relaxing pool time and exotic dining experiences.
The Director of Outlets oversees all facets of the restaurant and bar of the restaurants, bars and lounge with specific focus on the PM operations.
The Director is also responsible for the hiring, training, supervising, and coaching of the staff. We are looking for individuals who have a passion for delivering the best in class service and can inspire the same results in their team. Must have F&B experience with bar menus, managing budgets for labor, food and beverage and inventory and cost control. Must be knowledgeable on innovations and trends, passionate about dining experiences and savvy on social medias.
The Four Seasons management experience is one with high levels of accountability, frequent feedback and an expectation to deliver your best every day.
Applicants are required to have three to five years previous employment in a related position in a luxury environment. Experience with a remote location or Caribbean resort is beneficial. A college degree is preferred. Candidates must have significant menu knowledge and creativity in developing cocktail menus.
The successful candidate will report to the Assistant Director of Food & Beverage
RESPONSIBILITIES:
1. Lead, motivate, coach, all employees in the Hotel’s Dining Outlets to ensure that established cultural and core standards are met with the long-range strategic planning for outlet operation.
2. The ability to be visible in the operation, provide recognition, promote good public relations, and handle complaints, concerns or special requests for guests, clients, and group contacts.
3. Describe and ensure quality of all food items.
4. Provide excellent knowledge of wine and spirits in all our outlets and be dedicated to an attentive and distinctive dining experience.
5. Work closely with the Director of Food & Beverage and Executive Chef to design effective menus and wine lists while ensuring excellent product quality.
6. Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory and cash control.
7. Observe physical condition of facilities and equipment in the outlet and make recommendations for corrections and improvements as needed.
8. Work harmoniously and professionally with co-workers and supervisors.
9. Work closely with the Sales & Marketing teams for PR & Social Media Campaigns.
What you can expect being a Four Seasons employee:
About the role
The Director of Outlets oversees all facets of the restaurant and bar of the restaurants, bars and lounge with specific focus on the PM operations.
What you will do
RESPONSIBILITIES:
1. Lead, motivate, coach, all employees in the Hotel’s Dining Outlets to ensure that established cultural and core standards are met with the long-range strategic planning for outlet operation.
2. The ability to be visible in the operation, provide recognition, promote good public relations, and handle complaints, concerns or special requests for guests, clients, and group contacts.
3. Describe and ensure quality of all food items.
4. Provide excellent knowledge of wine and spirits in all our outlets and be dedicated to an attentive and distinctive dining experience.
5. Work closely with the Director of Food & Beverage and Executive Chef to design effective menus and wine lists while ensuring excellent product quality.
6. Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory and cash control.
7. Observe physical condition of facilities and equipment in the outlet and make recommendations for corrections and improvements as needed.
8. Work harmoniously and professionally with co-workers and supervisors.
9. Work closely with the Sales & Marketing teams for PR & Social Media Campaigns.
What you bring
SKILLS AND COMPENTENCIES
What we offer:
Schedule & Hours: