Senior Director, Food

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:

Four Seasons Hotels and Resorts is a global, luxury hotel management company. We manage over 120 hotels and resorts and 50 private residences in 47 countries around the world and growing. Central to Four Seasons employee experience and social impact programming is the company's commitment to supporting cancer research, and the advancement of diversity, inclusion, equality and belonging at Four Seasons corporate offices and properties worldwide. At Four Seasons, we are powered by people and our culture enables everything we do.

Senior Director, Food & Beverage - Yacht & Jet

The Senior Director Food & Beverage (F&B), Yacht & Jet is an innovative and strategic leader that is responsible for the performance, programming and development of the F&B discipline for Yacht and Jet. Reporting to the Sr Vice President F&B, the position will develop initiatives and coordinate resources to improve operational performance, guest experience and product quality.

The Candidate will work on the integration of global, Yacht and Jet F&B initiatives focused on guest experience, talent, learning and culture and operational financial performance. This individual will work with the operations and corporate teams, to lead and establish operational guidelines, service standards, and develop innovative advances for the guest experience in all food and beverage areas (internal and external) for Yacht and Jet.

Candidate is a specialist in creating and executing new F&B concepts and experiences that enhances Brand perception and financial performance. Product quality in F&B is a priority for this role. Working in collaboration with Yacht and Jet leadership teams, 3rd party operators incl. local DMC, Design & Construction, Finance, Procurement.

By creating on leadership resources and structural programs, the position will drive accountability and performance, improving operational performance, guest and employee experience and overall product quality.

What You'll Be Doing:

Leadership

• A leader in the food and beverage community, working with GMs, F&B Directors and their teams on operational programming including creating and maintaining strong communications between yacht and jet operations, developing programs for key department head roles, and creating a strong pipeline of external candidates for potential openings.
• Effectively recruit, manage and develop team members in F&B (F&B, Restaurant & Bar, Culinary) by providing development growth opportunities.
• Work in concert with Directors of F&B (on shore, on board and 3rd party operators), Hotel Managers and General Managers to integrate F&B programming, standards of service, global initiatives, and policy changes for successful implementation.
• Analyze industry trends, business models and concepts and continuously suggest improvements. Up to date on the newest technology and equipment thus ensuring we are up-to-speed with the industry. (attending min. 1 hospitality conference per year)
• Model the Four Seasons Leadership Behaviors; cultivating craftmanship, nurturing connection and celebrating character

Talent, Learning and Culture

• In collaboration with P&C and Talent, Learning and Culture:
• Define role expectations and job descriptions for F&B front line employee roles, mid management, and directors (on shore, on board)
• Develop comprehensive onboarding program to address all unique F&B disciplines
• Develop training programs for front line employees, mid management and directors.
• Define mandatory training and regional compliance (ie. ServeSafe, TIPs) and determine compliance tracking
• Advocate for budgeting non-traditional F&B training including industry field trips, stages and recommended conferences and provide recommendations for external training
• Engage with consultants and vendors for new and existing functional food and beverage training (ie. wine, mixology, chocolate/ sugar making, food and bevolution)
• Drive a culture for food and beverage passion and craftsmanship through discipline specific training, industry competitions, market research and development, collaborative training between front and back of house, digital sharing platforms, and training resources including video assets.
• Development and ongoing update of preopening F&B tools and resources to improve the efficiency of openings including, but not limited to, policies and procedures, functional specific templates, training content and schedules.
• Assign training resources for new projects; manage and deploy internal (and possibly external) task force of F&B experts in key areas to support openings and launches after renovation/re-concept. Ascertain feedback and assess performance for future projects.
• Provide after action reports post opening to improve future processes.
• Champion utilization and oversee quality of employee data in Workday to identify expertise (i.e. micros, languages, Avero, beverage, etc.)
• Provide career development direction for F&B Leadership while protecting internal promotion guidelines.
• Identify new areas of training needs and solutions to meet those needs internally and externally
• Develop and maintain operational guidelines (in-room amenity program, complimentary pool refresher, coffee break, generosity piece i.e. petit four/bar snack/ coffee and tea snack) and additional resources that support service standards execution

Guest Experience

• Support the SVP of F&B to define R&B Strategy for Yacht and Jet. Develop new exceptional guest experiences that are specifically relevant to on board, off board/site.
• Foster key relationship with 3rd party operators to develop exceptional guest experiences.
• Provide F&B expertise and contribute to the company Strategic Plan
• Work closely with property teams to ensure strategies are implemented with a high degree of execution, including, but not limited to the Restaurant and Bar Strategy, Meetings and Events Strategy, FS App and Reservations platform
• Drive the integrity of food and beverage concepts, knowledge, and craftsmanship through operational guidelines and standards execution
• Monitor F&B Guest Experience scores and comments through Medallia for trends and recommend strategies that support improvement
• Collaborate with beverage consultants (including IMI) and suppliers to provide funding for training, equipment and tools that may enhance the guest experience
• Identify and support needs for digital systems training through practical application and vendor expertise for seamless implementation
• Create roadmaps for program roll-outs, performance and compliance to gauge success or need for realignment
• Advise and inspire teams on concept relevant activations, promotions and marketing to enhance the positioning of the concept and guest experience
• Performance Management
• Assist focus hotels (based on global F&B performance score card) identified by Senior VP of F&B and Regional VPs of F&B with operational guidance and resources
• Advise on strategies and best practices to optimize revenue, menu pricing and covers in the outlets
• Support strategic efforts around achieving targeted operating margin and advise properties and create action plans for those facing challenges
• Provide F&B expertise in operational reviews and provide recommendations
• Verify system integrations are implemented and functional
• Identify hotels that have low employee retention and/or low employee voice surveys and work collaboratively with Directors of P&C and Learning and Development Managers to review training programs, make recommendations for improvements and monitor performance
• Provide strategic advice and resources to assist F&B operations that are underperforming and who have been identified as opportunity operations, monitor results and make recommendations for greater achievements
• Identify common gaps within the F&B operation and create associated resources such as P&Ps, Toolkits and Operational Guidelines
• Participate in Corporate Global Programs process. Introduce and update global programs related to food and beverage operations for the Americas

Brand Strategy

• Collaborate with functional areas to deliver company strategy and objectives
• Integrate F&B strategies in partnership with hotel operations and regional leads (Digital, Golden, Brand DNA, ESG)
• Provide operational support and input in the development of cross functional strategies that may include, but not limited to LWC 2.0, retail, digital and mobile app.

Development

• Work in tandem with VP of F&B and Head of concept development to assist in providing creative direction on restaurant design/new concepts, including interior and theme designs for new Yachts and Jets and help improve restaurant portfolio.
• Collaborate with Design & Construction, review, lead and execute all back of House Kitchen design in new builds and renovations.
• Develop preopening F&B tools and resources to improve the efficiency of openings.
• Provide input on F&B facilities summaries, proformas and preopening budgets
• Act as liaison between restaurant designers, Design and Construction and Yacht leadership team to ensure projects are delivered on time and on budget, troubleshooting escalated issues on preopening critical path for F&B outlets
• Provide input to D&C to ensure operationally efficient architectural plans
• Provide input on OS&E items (tabletop, in room coffee, event equipment) and budget to ensure best in class product for restaurants, bars and events
• Assign training resources for new projects; recommend pre-opening assistance
• Develop and provide reports post opening to improve future processes and evolve accountabilities.
• Anticipate and provide input on F&B staffing for pre-opening budgets
• Develop staffing templates for various operations based on size, complexity and cuisine.

What You Bring:

• Minimum 10 years of F&B management experience in multiple disciplines, 5 years at an Executive Level (Director)
• Bachelor's or master's degree in a relevant field or equivalent combination of education and work-related experience. Hospitality degree preferred.
• Background in food and beverage or relevant subject matter.
• Corporate office experience with experience in strategy work and integrating corporate initiatives.
• Experience in free standing restaurants, bars and luxury hotels
• Pre-opening hotel experience to include restaurants and bars.
• International experience is preferred.
• Must have demonstrated experience in improving hotel performance and the guest experience.
• Proven track record for developing talent.
• Experience using multiple digital platforms including, but not limited to Avero, Micros, Iris, Open Table
• Passion for F&B and knowledge of industry trends
• Experience in multiple hotel openings
• Experience in the corporate office environment, assisting and leading F&B projects.
• Professionally respected within the field of F&B
• Ability to communicate effectively at all levels of the organization. Demonstrates strong leadership, ability to actively engage with RVP's, GM's, F&B and Culinary team.
• Ability to connect with operational leaders due to functional experience and practical applications.
• Ability to make changes at the hotel level and seen as a change agent, motivator and influencer.
• Ability to promote best practices and set high standards for the guest experience.

Who You Are/Key Skills:

• Is creative, a visionary, and can manage innovation.
• Is an effective strategist full of ideas and possibilities; has broad interests and knowledge; can both create and bring exciting ideas to market.
• Possesses a high level of field operational experience in food and beverage and hotels.
• Ability to holistically view food and beverage operation and make recommendations to improve operational efficiencies.
• Is extremely organized, able to build structure, tools and resources from the ground up
• Is an analyst, constantly reviewing opportunities for improvement, identifying operational efficiencies through resource development.
• The individual will need to be an outstanding relationship and consensus builder and strong communicator, capable of soliciting and taking input and feedback, influence in a positive and constructive manner.
• Possess a high level of professionalism and integrity, while maintaining the confidentiality of the Corporate Office.
• Willing to work a flexible schedule in order to accomplish all major responsibilities and tasks.
• Demonstrates keen attention to detail, follow up and ability to get things done.
• Champion of Operational Excellence: creates and delivers effective and efficient people processes and services balancing unique business needs with consistency and economies of scale.

Proficiency In The Following:

• Microsoft Office applications: Teams, Word, Excel, PowerPoint
• Open Table
• Avero
• Birchstreet
• Iris
• HOT SOS
• Heath & Company

This role will be a Hybrid working model, which will require 3 days per week in the Miami Four Seasons Corporate Office located at 1441 Brickell Avenue, Suite 1007, Miami, Florida #LI-Hybrid

Four Seasons is an Equal Opportunity, Affirmative Action employer. Minorities, women, veterans, and individuals with disabilities are encouraged to apply. To access the 'EEOC is The Law' Information poster please visit this website -

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