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:
Find your "pura vida", where adventure and relaxation meet. An unspoiled world of eco-luxury welcomes each guest to Latin America’s ultimate coastal retreat, offering unparalleled access to nature, adventure and relaxation. Central America’s exclusive Forbes Travel Guide Five-Star resort for six consecutive years, Four Seasons Resort Peninsula Papagayo, Costa Rica is the utmost location for adventure travellers, wellness seekers, culinary explorers, and cultural globetrotters. With customized itineraries for families and couples alike, we can’t wait for you to experience “Pura Vida” at Peninsula Papagayo.
About the role
Reporting to the Resort Manager, the Director of Food & Beverage is responsible for assisting in leading the daily Food & Beverage operation, ensuring exceptional service and attention to our guests.

Making key strategic and operational decisions for the resort, the Director of Food & Beverage manages 6 venues (Nemare, Palapita, Pesce, Añejo, Bahia and Virador Beach Club), Pool & Beach, In Room Dining, Private Bar, Banquet, Kitchen and Stewarding.

In partnership with the Executive Chef, the Director of Food & Beverage is responsible for the culinary direction of the resort, keeping the venues relevant by infusing creativity and lifestyle throughout the operation.

Always striving to achieve new financial heights, the Director of Food & Beverage is directly responsible for the management of all expense lines as well as being tasked with creating new revenue streams by elevating our guest experience and spend per occupied room.

As a strong and dynamic leader, the Director of Food and Beverage is tasked with guiding 300+ employees, coaching, training, and developing them with the highest levels of support and care; creating a great workplace for all employees to deliver a true Four Seasons experience.

What you will do

• 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.
• 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.
• Handle guest service enhancements and glitch resolution in case of guest complaints or negative comments and ensure full closure of this, to the guest's satisfaction.
• The ability to work closely with the General Manager, Resort Manager and Planning Committee to design concept centric menus, wine lists, generosity moments and amenity options while ensuring excellent product quality at market price.
• Keeping up to date with the latest industry trends and consistently looking to infuse the Food & Beverage operation with creativity and lifestyle elements; creating unique culinary experiences for both leisure and corporate travelers.
• 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.
• Provide strategic and operational expertise to the key stakeholders in the business while playing an active role in developing strategic business plans that support the delivery of the budget.
• Comply with Four Seasons’ Category One and Category Two Work Rules and Standards of Conduct as set forth in Em Pact.
• Work harmoniously and professionally with co-workers and supervisors.

Knowledge & 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:

• Fluent in Spanish & English, the Director of Food & Beverage is a strong communicator.
• Internationally versed, passioned and up to date with the latest trends in the industry.
• Ability to create dynamic F&B offerings throughout the resort.
• Outstanding ability to develop craftsman, to engage the community and to foster connections which result in the long-range continued growth and profitability of the division and Hotel.
• Excellent people skills, aiming towards the highest service quality and driven by creativity.
• Experience in operating independent restaurants would be considered an asset.
• Must be passionate about the food industry in general.
• Sommelier training or passionate for wines would also to be considered an asset.
• Exposure to a variety of lifestyle branded operations across continents and cultural boundaries would be highly beneficial.
Creative and social personality with willingness to integrate and connect with guests and residents at the resort.

Schedule & Hours:
Eight to ten hour shifts; scheduled days and work hours may vary based on need.