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:

Your own private paradise on a lush coral island. On Desroches Island, there is nothing to distract you from tranquillity, save for the sound of birds singing and an ocean breeze that invites you to come a little closer. We’re the only resort on this captivating coral island in the middle of the Indian Ocean, where the beaches belong to no one and everyone at the same time. Our rustic villas and suites are intimate retreats and will make you feel like a castaway who has struck gold.

3ESSENTIAL FUNCTIONS:
1. 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. (20%)
2. 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. (20%)
3. 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.(20%)
4. The ability to work closely with the General Manager and Planning 
Committee to design an effective menus, wine lists, and amenity options 
while ensuring excellent product quality at a fair price. (10%)
5. 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. (10%)
6. Comply with Four Seasons’ Category One and Category Two Work Rules 
and Standards of Conduct as set forth in EmPact. (10%)
7. Work harmoniously and professionally with co-workers and supervisors. 
(10%)

NON-ESSENTIAL FUNCTIONS:

1. Assist with service of food items to guests.

2. Assist with set-up and cleaning of operational areas.

3. Create and post employee schedules.

KNOWLEDGE AND SKILLS:

Education: College degree preferably specializing in

hotel/restaurant management or business

administration, or equivalent experience is

required.

Experience: Five to seven years previous experience in

multiple food & beverage department head

positions.

Skills and Abilities: Requires a working knowledge of division

operations as well as Four Seasons cultural and

core standards, policies, and standard operating

procedures. Working knowledge is generally

learned on-the-job.

Requires ability to operate computer equipment

and other food & beverage computer systems.

Requires reading, writing and oral proficiency in

the English language.

No. of employees supervised: 150

Travel required: Some travel is required for conferences, training

and special events.

Hours required: Eight to ten hour shifts; scheduled days and

work hours may vary based on need.