F&B Heart of House Manager

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 romantic hideaway set in a tropical paradise. A gentle ocean breeze floats up the granite hillside and into your tree-house villa, reminding you to take it slow. Whether it’s just the two of you, or the extended family, spend days lounging by your private pool and playing in the turquoise waters of Petite Anse bay, or find bliss at our hilltop Spa, before a sunset meal on a deserted beach. However paradise might look for you, we guarantee you’ll find it here.

COMPETENCIES • Passion for F&B product • Innovative • Interest in new F&B and tourism trend JOB DESCRIPTION F&B Heart of House manager Food & Beverage Heart of house 2019 Heart of House manager is leading the operation and development of the stewarding department, F&B store keeper department and waste management department. He is as well in charge of F&B projects, from the initiative taking, to the development, until the budgeting of the expenses. Bachelor degree in hospitality management as department head in F&B division manager up to 3+ Line staff and casual up to 150+ rdination, leading and support of others department head and assistant department development of projects Interest in new F&B and tourism trend around the world stewarding ment, until the others department head and assistant department head • Interest in sustainability • Concern for quality • Attention to details • Initiative taker • Results and projects achievement • Profit oriented and revenue driver OTHERS SKILLS • Communication skills • Adaptability • Flexibility • Conflict management • Interpersonal Skills • Customer service oriented • Team worker RELATIONSHIP COMPETENCIES • Leading a large team of assistant manager and supervisor • Leading new employee as trainer when required according to policy • Team worker • Create a positive and energetic working they knowledge skills and motivation • Communication with: F&B director, resort management, general manager, engineering director, finance director, P&C director and o COMMUNICATION COMPETENCIES • Very good listening and analysis • Perfect speaking skill: oral or • Large adaptability according to the person we communicate LANGUAGE COMPETENCIES • English: speaking, reading, writing • Others language recommended TECHNICAL COMPETENCIES • Excellent good computer skills (excel, email, BSS, etc…) • Organization working area skills WORKING CONDITION – PHYSICAL and projects achievement oriented revenue driver Leading a large team of assistant manager and supervisor Leading new employee as trainer when required according to policy (micro-management) Create a positive and energetic working environment and driver employee with by skills and motivation Communication with: F&B director, resort management, general manager, engineering director, finance director, P&C director and others analysis skills Perfect speaking skill: oral or writing according to the person we communicate writing recommended good computer skills (excel, email, BSS, etc…) Organization working area skills management) and driver employee with by developing Communication with: F&B director, resort management, general manager, engineering director, • Standing: able to stand for a duration of 8 hours of more • Office: able to sit in office or meeting • No particular physical work required WORKING CONDITION – ENVIRONEMENT • Able to work in a noisy and • Able to work in a pressure and DRIVING • Buggy driving license is required • Driving license car is required TRAVEL • Can be requested to go outside of the resort • Can be requested to travel outside of the country for business reasons GROOMING & PERSONAL HYGIENE • Maintain a high standard of personal appearance & hygiene at all times policies • Perfect grooming at all time • Perfect grooming at all time WORKING HOURS AND DAY OFF SHIFT • Regular day of 9 hours, including 1 hour break • Weekly: 44 hours working • Shift hours can be extended or reduce according to business level and operation requirement LEAVE • Day off: 1.5 per week • Day off can be requested or assigned • Day off can be change due to business level and operation requirement • Leave can be changed due to business requirement MAJOR RESPONSABILTIES r a duration of 8 hours of more Office: able to sit in office or meeting for a duration 8 hours or more No particular physical work required ENVIRONEMENT Able to work in a noisy and humid environment Able to work in a pressure and stressful area is required ar is required ted to go outside of the resort Can be requested to travel outside of the country for business reasons Maintain a high standard of personal appearance & hygiene at all times according Perfect grooming at all time according to our resort and company policies Perfect grooming at all time according to our hygiene policies Regular day of 9 hours, including 1 hour break Shift hours can be extended or reduce according to business level and operation requirement Day off can be requested or assigned Day off can be change due to business level and operation requirement hanged due to business requirement according to our resort Shift hours can be extended or reduce according to business level and operation requirement The F&B Heart of House manager major task area: • Stewarding department (day & night / resort and canteen) • The waste management department • The F&B store keeper department • F&B operating expense: expense, purchase, forecast and budget • F&B operating supplier project • F&B FF&E project • F&B owner project to coordinate • Hygiene in the division • Sustainability in the division MANAGEMENT RESPONSABILTIES TO ENROLL PEOPLE • To select, hire, train, evaluate, lead, motivate, coach, and discipline in the stewarding, store keeper and waste management department • To ensure that established cultural and core standards are met in the division • To develop talent on the team, and set • To work on the localization • To create a positive and energetic working developing they knowledge • To ensure action plan and followed to develop the EVS score • To build the team spirit within the division • To ensure communication is correct and efficient, within and without the departments • To be an listener and receive feedback, in order to create departments PRODUCT • To lead the well being of the stewarding operation • To develop the internal and external • To lead the well being of the store keeper operation • To develop the internal and external • To ensure the perfect accountability on the all equipment inventories • To lead the well being of the • To develop the internal and external • To lead a perfect consistency • To lead all F&B operation cost F&B project, and coordinate with each outlets manager • To lead all F&B FF&E project for the division major task area: Stewarding department (day & night / resort and canteen) The waste management department The F&B store keeper department expense, purchase, forecast and budget F&B operating supplier project F&B owner project to coordinate Sustainability in the division RESPONSABILTIES TO ENROLL train, evaluate, lead, motivate, coach, and discipline or terminate stewarding, store keeper and waste management department To ensure that established cultural and core standards are met in the division are applied talent on the team, and set development plan for local or expatriate localization program To create a positive and energetic working environment and driver employee with by knowledge skills and motivation an and followed to develop the EVS score To build the team spirit within the division and with others divisions To ensure communication is correct and efficient, within and without the departments To be an listener and receive feedback, in order to create action plan for the development of the To lead the well being of the stewarding operation and external process of the stewarding department To lead the well being of the store keeper operation and external process of the F&B store department To ensure the perfect accountability on the all equipment inventories To lead the well being of the waste management operation and external process of the waste management department consistency of the service create on a daily basis all F&B operation cost F&B project, and coordinate with each outlets manager To lead all F&B FF&E project for the division or terminate all employees are applied plan for local or expatriate and driver employee with by To ensure communication is correct and efficient, within and without the departments action plan for the development of the department all F&B operation cost F&B project, and coordinate with each outlets manager • To coordinate all the assets d • To lead all F&B owner project for the division • To search new supplier, and new product • To create a position relationship with supplier • To deal the pricing with supplier to ensure the maximum profitability • To create, revise, update agreement contract with suppliers and contractors • To be pro-active and have initiative in sharing ideas to develop the F&B product • To work closely with the F&B director, Executive Chef, Resort Manager and General Manager for the implementation of new • To be part of the strategic short and term long term decision for the F&B division • To ensure the highest level of hygiene on the resort • To lead the hygiene committee • To develop the hygiene within the F&B division • To be part of the sustainability • To develop the sustainability road map • To ensure the perfect condition and organization of the F&B heart of house a storage PROFIT • To control the labor cost of the departments, as well as labor cost allocation • To control all F&B operating expense of the division • To manage the forecast of the full F&B division • To ensure the maximum profitability of the • To allocate to concerned department the operational cost • To verify monthly the P&L and GL expense report, to ensure all expenses are correct • To do the comment for the F&B monthly P&L regarding expenses • To support the F&B director on the creation of the budget year over year • To lead the FF&E investment +5 years plan: do proposal, control the project achievement • To coordinate the assets disposal of the division • To lead the each store and inventory value • To lead the amortization GL for the division • To lead the lost report for all operating expenses and ensure reduction of it • To lead inventoried according to frequencies set • To track, and control all PO order for the division OTHERS RESPONSABILTIES To coordinate all the assets disposal for the F&B division To lead all F&B owner project for the division h new supplier, and new product To create a position relationship with supplier To deal the pricing with supplier to ensure the maximum profitability date agreement contract with suppliers and contractors active and have initiative in sharing ideas to develop the F&B product To work closely with the F&B director, Executive Chef, Resort Manager and General Manager for of new product in the division short and term long term decision for the F&B division To ensure the highest level of hygiene on the resort committee and hygiene monthly meeting as well as action plan hygiene within the F&B division sustainability committee sustainability within the F&B division according to the sustainability To ensure the perfect condition and organization of the F&B heart of house a To control the labor cost of the

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