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:

A secluded oasis at the edge of an idyllic lagoon! On the east coast of Mauritius, lapped by turquoise waters perfect for water sports, our relaxing Resort is filled with lush greenery and dramatic views everywhere you turn. Each stylish villa and residence feature its own private garden and pool – just like the home for the Resort’s resident giant tortoises. After a day exploring the Indian Ocean or playing unlimited golf at both our Ernie Els-designed course and Bernhard Langer signature course, unwind at our award-winning Spa and raise a glass at one of our exciting dining venues. Mauritius is teeming with opportunities for your next day’s adventures. This beautiful resort opened in October 2008, and has 90 one-bedroom villas, 1 Presidential Suite, 45 two-to-five-bedroom residential villas, 5 stunning Food and Beverage venues in addition to managing an off-property beach bar/restaurant, an award-winning over water Spa, 2 tennis courts and a fitness center.

Purpose 

 

Plan, organize, direct and control the work of employees in the in the Resort’s Food & Beverage outlets while ensuring exceptional service and attention to guests.  

 

Job Responsibilities 

 

General 

Builds a motivated and skilled team, leads by example and instils a culture of continuous learning and improvement among employees; actively participates in Employee Relations activities and programmes. 

Actively plans and manages the career development of every employee through effective coaching, training and by instilling company values; is concerned for employees' continuous development and personal growth. 

Organizes and manages the department in accordance with company philosophy and policies, maximizing efficiency and productivity and achieving established goals; promotes harmony between departments. 

Displays warmth, care and genuine enthusiasm when dealing with guests and internal customers; lives the Golden Rule. 

Demonstrates standards awareness, by setting example for standards execution, standards testing and implementing action plans to achieve established product and service goals. 

Prepares annual plans and forecasts, consistently monitors and manages budgetary goals. 

Maintains an organized administration of departmental and personnel records, including rostering and leave planning.  

Ensures employees adhere to the code of conduct and grooming & hygiene standards as specified in the employee handbook. 

Conducts daily briefing and monthly departmental meeting (with minutes copied to division head) and participates in meetings when invited. 

Provides regular and fair performance feedback to employees, formally and informally as appropriate. 

Is seen as a hands-on leader, assists employees in crunch times. 

Maintains a clean and orderly work area and ensures tools & equipment are well maintained and in sufficient supply. 

Promotes and ensures a safe working environment.  

Performs any other cognate duties as and when required. 

 

 

 

 

 

Departmental 

Select, train, evaluate, lead, motivate, coach, and discipline employees and managers in the hotel’s restaurants and lounges to ensure that established cultural and core standards are met; long-range strategic planning for outlet operation.  

Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control while focusing on creative revenue generation solutions to maximize profit.  

The ability to be visible in the operation, recognize and maintain relationships with regular guests as well as cultivate relationships with new patrons.  

The ability to work closely with the Director of Food & Beverage, Executive Chef and Sous Chefs to design effective menus and wine list while ensuring excellent product quality at a fair 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.  

Comply with Four Seasons’ Category One and Category Two Work Rules and Standards of Conduct as set forth in EmPact.  

Work harmoniously and professionally with co-workers and supervisors.  

Assist with service of food items in all restaurants. 

Assist with set-up and cleaning of operational areas. 

 

Special Requirements 

 

College degree preferably specializing in hotel/restaurant management or equivalent experience is required. 

3-5 years previous experience in multiple food & beverage department head positions. 

Require a working knowledge of division operations as well as Four Seasons cultural and core standards, policies, and standard operating procedures.  

Be computer literate and fully conversant with food & beverage computer systems. 

Requires reading, writing and oral proficiency in the English language. 

 

Compliance Policies 

 

Grooming Policy 

Confidentiality Agreement 

Policy Against Harassment 

Electronic Systems Policy 

Code of Business Conduct and Ethics 

Employee Handbook Acknowledgement Form