Director of Food & Beverage

About the role

Four Seasons is seeking a senior leader to head the Food & Beverage division at its exclusive resort on Desroches Island. The Director will shape the guest experience through strategic oversight of all F&B operations, ensuring the brand’s luxury standards are consistently delivered.

Key responsibilities

• Coordinate recruitment, training, development and performance evaluation of F&B staff and managers, aligning with Four Seasons’ cultural and core standards.
• Plan and control labour and operating expenses through budgeting, purchasing decisions, policy making and inventory control to maximise profit.
• Maintain visible presence in outlets, nurture relationships with regular guests and attract new patrons through effective marketing and personal interaction.
• Collaborate with the General Manager and Planning Committee to design menus, wine lists and amenity options that balance quality, price and guest expectations.
• Communicate operational needs to employees and managers, attend regular cross‑department meetings and ensure seamless coordination.
• Uphold Four Seasons Category One and Two Work Rules and Standards of Conduct.
• Assist with food service, set‑up, cleaning of operational areas and creation of employee schedules as needed.

Required profile

• Proven leadership experience in luxury hotel or resort F&B operations.
• Strong financial acumen with ability to manage budgets, control costs and drive revenue.
• Excellent guest‑facing skills and ability to build lasting relationships.
• Collaborative mindset to work closely with senior management and cross‑functional teams.
• Commitment to Four Seasons’ standards of conduct and professional teamwork.

Required skills