Job Description

Roles & Responsibilities

As Director of Food and Beverage, you will have full accountability for the strategic and operational leadership of the Food and Beverage division. You will lead a diverse and multi layered operation, balancing innovation, guest experience, people development, and strong commercial discipline. Reporting directly to the General Manager and working closely with the Planning Committee, you will continue to shape the Food and Beverage identity of the hotel while ensuring alignment with Four Seasons brand standards and long-term business objectives. This role requires a visible, people focused leader who is equally comfortable setting business strategy and being present on the floor.

What you will do

• Provide strategic leadership and direction for all Food and Beverage and Culinary operations across the hotel
• Lead, mentor, and develop a large leadership team including senior operational and culinary leaders
• Champion a culture of excellence, collaboration, and service rooted in Four Seasons values
• Drive commercial performance across all outlets, banqueting, and total Food and Beverage revenue streams
• Ensure consistent delivery of exceptional guest experience and brand standards
• Partner closely with culinary leadership on concept development, quality, and innovation
• Oversee budgeting, forecasting, cost control, and profitability targets
• Work collaboratively with Sales, Marketing, Rooms, and Events teams to maximise opportunities
• Ensure compliance with all health, safety, licensing, and regulatory requirements
• Act as a senior ambassador for the hotel across internal and external stakeholders
• Ability to lead in alignment with Four Seasons Brand and Philosophy.

What you bring

• Significant senior leadership experience within luxury hospitality Food and Beverage operations
• Proven international experience overseeing complex, multi outlet operations including high volume banqueting and culinary teams with a minimum of 5 7 years in luxury hotel or resort operations
• A strong people leader with a track record of developing and inspiring high performing teams
• Experience working with celebrity chefs and managing external partnerships or licensee agreements preferred.
• Strong operational knowledge of Food & Beverage operations, systems, and luxury service standards.
• Exceptional leadership skills with the ability to inspire and lead diverse, high-performing teams.
• Strong interpersonal, communication, and stakeholder management skills, with the ability to influence at all levels.
• Deep understanding of luxury service standards and guest expectations
• Confident operating at Executive Committee level with strong stakeholder management skills
• A calm, credible, and visible leadership presence
• Experience in forecasting, budgeting, and financial planning at a divisional level.
• Commitment to maintaining the highest standards of hygiene, safety, and quality in partnership with culinary and stewarding teams.

Desired Candidate Profile

• Significant senior leadership experience within luxury hospitality Food and Beverage operations
• Proven international experience overseeing complex, multi outlet operations including high volume banqueting and culinary teams with a minimum of 5 7 years in luxury hotel or resort operations
• A strong people leader with a track record of developing and inspiring high performing teams
• Experience working with celebrity chefs and managing external partnerships or licensee agreements preferred.
• Strong operational knowledge of Food & Beverage operations, systems, and luxury service standards.
• Exceptional leadership skills with the ability to inspire and lead diverse, high-performing teams.
• Strong interpersonal, communication, and stakeholder management skills, with the ability to influence at all levels.
• Deep understanding of luxury service standards and guest expectations
• Confident operating at Executive Committee level with strong stakeholder management skills
• A calm, credible, and visible leadership presence
• Experience in forecasting, budgeting, and financial planning at a divisional level.
• Commitment to maintaining the highest standards of hygiene, safety, and quality in partnership with culinary and stewarding teams.