Director of Culinary Operations

4 weeks ago

Nashville, Tennessee, United States Four Seasons Hotels Limited Full time
About Four Seasons Hotel & Private Residences Nashville

Nashville, a city of rich culture and home to Southern hospitality. Our hotel features 235 keys, 143 residence units, and 19,200 sq ft of meeting space. The property is located in the upmarket neighborhood of SoBro, offering floor-to-ceiling windows with unobstructed downtown panoramic views.

Job Summary

We are seeking a Director of Food and Beverage to join our team at Four Seasons Hotel & Private Residences Nashville. As a key member of our hotel leadership team, you will be responsible for managing the day-to-day operations of the Food and Beverage Department, ensuring the application of Four Seasons quality standards, policies, and procedures.

Responsibilities
  • Manage the day-to-day life of the Department, both at the operational and administrative levels.
  • Direct and control the activities of the various departments of the F&B Department to ensure the application of Four Seasons quality standards, policies, and procedures.
  • Perform necessary controls in all areas of the F&B Department to ensure that quality standards are met.
  • Prepare and conduct annual performance reviews in accordance with hotel policy and to inform management of any developments within the department.
  • Participate in the development of the team through personalized monitoring of each member of his or her team and by proposing training actions to improve individual performance.
  • Conduct recruitment interviews according to the Four Seasons Quality Criteria and conducting our "Evolve Interview Guide" to ensure that staff are well informed about the department's objectives and hotel policies.
  • Monitor the proper management of the Department's payroll.
  • Regularly monitor the F&B staff to ensure that none of the F&B departments are in difficulty.
  • Establish rational annual income and expenditure plans for the F&B.
  • Concentrate its efforts on maximizing the Department's profit and controlling costs.
  • Contribute to the development of the hotel's annual marketing plan, taking advantage of all Departments to increase revenue and improve the hotel's image.
  • Work closely with the General Management, Chefs, and Sommelier to design the cards/menus.
  • Communicate with all Departments of the hotel on business fluctuations and developments, special guests, and groups.
  • Develop excellent relationships with guests, regulars, and group contacts in order to provide a quality and personalized service to the guests.
  • To be present on the operations and to position oneself as an interlocutor of choice.
  • To work in harmony with colleagues and supervisors.
  • Facilitate and monitor training, recommend the hiring, terminating, or disciplining of any Food and Beverage employee.
  • Respond according to the crisis management plan to any hotel and residencies emergency or safety situation.
  • Comply with Four Seasons standards for Food and Beverage, while working harmoniously and professionally with co-workers and planning committee.
  • Comply with Four Seasons Category One and Two Work Rules and Standards of Conduct as set forth in EmPact.
Preferred Qualifications and Skills
  • College degree preferably specializing in hotel/restaurant management experience is required.
  • Five to seven years previous experience in food & beverage department head position.
  • Excellent communication skills and a strong, innovative mindset.
  • Strong community relations.
  • Ability to motivate and lead a team of professionals.

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