• Manage, lead, and oversee the overall Food and Beverage division.
• Ensure divisional training according to Four Seasons core and culture standards are properly arranged and documented.
• Work closely with all related departments to ensure continuous and proper support to run a smooth operation.
• Interact with guests, providing full knowledge and assistance for maximum guest usage in a friendly but unobtrusive manner with all guests.
• Communicate with employees and managers to ensure operational needs are met as well as initiate regular operational meetings to ensure effective coordination and cooperation between departments.
• Facets of Human Resources nature interviewing, evaluating, discipline, and termination.
• Handle or ensure proper handling of all guest complaints in the food and beverage area.
• Well-versed with all Food & Beverage and Resort’s offerings and able to confidently discuss with guests.
• Formulate and recommend changes to improve employees' performance and teamwork.
• Initiate departmental or divisional meetings.
• Ensure that the department responds to accidents accurately and promptly.
• Performing other tasks or projects by Resort management and staff.

Skills: Leadership, Training and Development, Cross-Departmental Collaboration, Guest Relations, Communication, Human Resources, Complaint Resolution, Safety and Incident Management

• Respond properly in any Resort emergency or safety situation.
• Responsible for the planning, promotion and implementation of Divisional training with the assistance of managers.
• Creating Departmental Annual Training Plans and regular action plans in response to identified gaps in employee’s knowledge and performance, as measured in the Richey reports and the occurrence of Glitches and Guest Feedback.
• Ensuring that managers schedule and conduct regular and targeted Departmental training for all levels. 
• Facilitate Management, Supervisory, Designated Trainer sessions and any such courses related to the field of expertise to ensure the staff are able to pursue career development plans.
• Implement a Career Development Plan and Succession Plan in each of the departments under control.
• Possess in-depth knowledge of all F&B facilities.
• Actively involved in the operation, ensuring that all standards are met and executed.
• Support outlets during peak hours and ensure maximum guest satisfaction.
• Ensure that all equipment is kept in perfect working condition. 
• Reports any deficiency to the proper department. 
• Initiate weekly Back of the House Inspection and work closely with all concerned departments to rectify defects.

Skills: Emergency Response, Training Planning, Annual Training, Staff Coaching, Career Development, F&B Knowledge, Operational Support, Equipment Maintenance

• Laying out goals and developing strategies to accomplish said goals.
• Work closely with local, state and governmental organizations in maintaining the highest standards of health, sanitation and cleanliness in food and beverage areas.
• Work closely with the General Manager and Planning Committee to design an effective menu, wine lists, and amenity options while ensuring excellent product quality at a fair price
• Responsible for the annual operating budget, capital investment budget, operating planning and further periodic evaluations of financial performance.
• Work closely within the division on cost controlling in all aspects.
• Control labor and operating expenses through effective planning, budgeting, purchasing decisions, policy making, and inventory control while focusing on creative cost control and revenue generation solutions to maximize profit in the division and hotel
• Provide strategic leadership and direction in Food & Beverage operation ensuring the highest level of hospitality to the guests & a high standard of Food & Beverage in all the areas whilst maintaining Serena brand standards. 
• Maximizing Food and Beverage Revenue by reviewing financial reports and statements to determine how Food and Beverage are performing against budget.
• Ensure all health, food, safety, sanitation and liquor laws are in compliance
• Utilize all computer systems relevant to the departments.
• Ensure a safe working environment within the department.

Skills: Goal Setting, Health and Sanitation Compliance, Menu Development, Financial Management, Cost Control, Revenue Maximization, Leadership, Safety Compliance

• Plan and direct the operations of numerous restaurants and catering facilities
• Contribute to the preparation of the annual budgets and establish strategic plans to achieve its goals
• Direct overarching training programs to deliver agreed-upon operating, safety and service standards, while also providing direct reports with resources, direction, coaching, goal-setting and feedback
• Collaborate with the Executive Chef in the development of innovative new concepts, menus and promotions
• Ensure a high standard of consistency and quality products and services while adhering to financial targets
• Build mutual trust, respect and cooperation through recruitment, selection, training, motivation and the ongoing development of all levels of food and beverage staff
• Provide a “hands-on” leadership approach to the food and beverage team in a multi-outlet environment
• Assign resources and control costs relating to personnel, equipment, repairs and product ordering from respective suppliers for all food outlets
• Meet or exceed labor, inventory and cost control targets through proper control methods dependent on business levels
• Communicate with other departments to ensure the overall success of the Food and Beverage department and the resort as a whole
• Reviews staffing levels to maintain budgeted levels of employment. 
• Delegates authority and assigns responsibilities.

Skills: Operations Management, Budget Planning, Training and Development, Menu Development, Quality Control, Team Building, Cost Control, Cross-Departmental Communication

• Provide quality leadership and a positive, highly visible, and engaging style; be a real people person and communicate openly and freely with members and staff
• Work closely with the Executive Chef and General Manager to define and perpetuate a member and guest food and beverage experience that meets the high expectations of the Club’s total membership
• Recruit, hire, both the management and line-level staff within the food and beverage operation
• Establish and fully maintain a formal training process within the food and beverage department to create standards to which members can be accustomed to
• Maintain a professional appearance and a respectful, integrity-based style in all interactions with staff and membership
• Lead and manage the overall food and beverage program
• Work closely with the Executive Chef and other members of the Leadership Team in coordinating scheduling issues, demonstrating a strong team player leadership role
• Manage fiscal responsibilities for all food and beverage areas including planning, budgeting, monitoring, and corrective management
• Oversee all operational policies, procedures, controls, and fee structures to ensure the safekeeping of assets, inventory, and resources
• Represent the food and beverage department at club meetings and information sessions
• Maintain and promote a superlative professional image within the beach community

Skills: Leadership, Guest Experience, Staff Recruitment, Training, Professionalism, Program Management, Financial Management, Operational Oversight

• Foodservice Management Professional (FMP) certification
• Proven successful track record of developing and managing 4-star food and beverage operations.
• Ability to maintain a flexible work schedule, including evenings, nights, weekends, and holidays.
• Experience in a high-end/luxury hotel environment
• Knowledge of Microsoft Office including Word and Excel, good computer skills
• Experience in purchasing and costing
• Expert knowledge of Alcohol and Food Service regulations, laws, and practices
• Food and wine knowledge with an emphasis on fine dining
• Ability to provide legible communication and directions 
• Familiarity with food and beverage costs controls
• Ability to communicate effectively verbally 

Qualifications: BA in Hospitality Management with 5 years of Experience

• Excellent verbal and written communication skills.
• Excellent interpersonal and negotiation skills to strive in a team environment.
• Excellent hands-on organizational skills and attention to detail.
• Excellent time management skills with a proven ability to meet deadlines.
• Strong analytical and problem-solving skills.
• Strong supervisory and leadership skills.
• Ability to adapt to the needs of the organization and employees.
• Ability to prioritize tasks and to delegate them when appropriate.
• Proficient with POS Systems and reservation systems.
• Demonstrated ability to lead a team 
• Excellent time management skills 

Qualifications: BS in Culinary Arts with 7 years of Experience

• Strong leadership skills with the ability to influence leaders in remote operations and across other departments to achieve business objectives
• Experience in leading global Food and Beverage operations designing and executing programs to drive revenue growth and cost efficiency/productivity at scale
• Innovative and entrepreneurial with strong planning, prioritization and organization skills.
• Excellent verbal and written communication skills, ability to communicate at multiple levels and strong public speaking skills with proven success influencing large and diverse teams
• Effective organizational skills, demonstrated by the ability to set priorities, coordinate multiple projects simultaneously, and be attentive to details
• Experience managing transformative efforts across disparate, multi-unit restaurant and bar locations
• Experience designing Culinary and Alcoholic Beverage programs with proven ability to drive increased penetration, revenue growth and profitability and improved service levels
• Proven analytical and problem-solving abilities
• Drive for Results required to manage budgets and meet deadlines
• Ability to multi-task and work effectively in a fast-paced dynamic environment
• Demonstrated ability to lead and be part of a team.
• Ability to work well in a fast-paced, high-pressure environment.
• Knowledge of industry best practices and trends.

Qualifications: BA in Business Administration with 8 years of Experience

• Strong payment knowledge base
• Knowledge of hospitality solution/services providers, property management systems, OTAs, GDS, etc.
• Experience with product and strategy
• Strong presentation and communication skills (verbal and written)
• Experience with working with business architecture teams
• Experience with working with technical delivery teams
• Highly motivated and enjoy a challenge
• Ability to function well in a high-paced, complex and at times stressful environment
• Fluent in English (both oral and written)
• Experience in the hospitality field, event management, or facility management
• ServSafe certification or the ability to obtain certification
• Ability to work independently or in a team environment and prioritize and handle multiple projects

Qualifications: BS in Hotel and Restaurant Management with 6 years of Experience

• Proven leadership skills in a Hotel environment.
• Highest level of integrity and transparency.
• Strong interpersonal and relationship-building skills and a team player with high energy levels to work with cross-functional teams, negotiate for resources and influence stakeholders.
• Strong written and verbal communication skills to prepare and deliver reports, projects, effective presentations and facilitate meetings.
• Strong problem-solving, decision-making, conflict-resolution and strategic-thinking skills.
• Ability to promote a continuous learning environment that creates an atmosphere for professional development opportunities.
• Ability to apply an ethical approach to influence the outcome of situations.
• Ability to serve as a role model for others by demonstrating appropriate business conduct and ethical principles.
• Ability to improve/develop the performance of others and continuously strive to improve performance.
• Ability to handle sensitive situations and documentation

Qualifications: BA in Food Science with 7 years of Experience