Assistant Director of Food & Beverage

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:

In a vibrant urban community right on the water, Four Seasons Hotel Abu Dhabi at Al Maryah Island welcomes guests with bright, open spaces, embracing expansive views of the city skyline and the sparkling waves of the Arabian Gulf. On dynamic, upscale Al Maryah Island – Abu Dhabi’s business and lifestyle destination – Four Seasons is located within a 34-storey glass tower, both high-tech and environmentally advanced. Sophisticated new concepts throughout the Hotel define Four Seasons as Abu Dhabi’s most exciting waterfront location. Blending urban chic and understated luxury, we offer 200 light-filled accommodations, including 38 suites – all with water views. With six creative restaurants and lounges, this is Al Maryah Island’s premier location for stylish entertaining. Every moment is elevated by thoughtful Four Seasons service, anticipating each guest’s unique personal needs – whether the goal is relaxing on vacation or staying efficient for business.

Main Duties/Description

• To lead the division and have direct report to the Hotel Manager.
• To provide leadership and management for the Food & Beverage division by establishing plans of character, integrity and quality which result in the long-range continued growth and profitability of the division and hotel.
• Coordinate the selection, training, development, and evaluation of employees and managers in the Food & Beverage Division through effective management and leadership to ensure that established cultural and core standards are met, long-range strategic planning for outlet operation.
• 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.
• To prepare a timely and accurate forecast.
• To be able to utilize all IT systems in place within the division and maintain key operators/champions for each system to ensure full utilization relevant to each area.
• The ability to be visible in the operation, recognize and maintain relationships with regular guests as well as cultivate relationships with new patrons through effective marketing and personal relationships.
• The ability to work closely with the Hotel Manager and Planning Committee to design effective menus, wine lists, and amenity options while ensuring excellent product quality at a competitive price.
• Communicate with employees and managers to ensure operational needs are met as well as attend regular operational meetings to ensure effective coordination and cooperation between departments.
• To be responsible and the drive the marketing/PR activities and Food & Beverage promotions according to the established promotional calendar.
• To periodically conduct market surveys and SWOT analysis to the competition.
• Work harmoniously and professionally with co-workers, third parties/vendors/suppliers and superiors.
• Assist with service of food & beverage items to guests.
• Assist with set-up and cleaning of operational areas.
• Create and post employee schedules. Interact with staff and management that is performance related. Lead and motivate the teams under own responsibility while being accountable for the operation’s assets and actions of personnel.
• Must be able to obtain necessarily food handling, sanitation and alcohol serving certifications required by State/Local agencies.
  
  

Standard Duties

• To provide a friendly and professional service that always exceeds guest’s expectations.
• To attend and participate functions either social or business to develop.
• To ensure you read the hotel's employee handbook and understand and adhere to the hotel's rules and regulations and in particular, the policies and procedures relating to Fire, Hygiene, Health and Safety.
• To undertake other duties and responsibilities which, while outside the normal routine, are within the overall scope of the position.
• To report for duty punctually wearing professional attire. To maintain a high standard of personal appearance and hygiene and adhere to the hotel and department personal appearance standards.
• To comply with local legislation as required.
• To maintain good working relationships with your colleagues and all other departments through working by The Golden Rule.
• To respond to any changes in the hotel and division as dictated by the needs of the industry, company, or Hotel Manager.
• To be flexible and extend job duties to carry out any other reasonable duties and responsibilities within the job capability as assigned, including redeployment to alternative departments/areas if required, to meet business demands and guest service needs.
• To attend training and meetings as and when required.
• To review and update standards and/or policies whenever needed or according to the corporate office reviews.