Food & Beverage Manager. Select, train, evaluate, lead, motivate, coach, and discipline all employees in the Hotel’s Food & Beverage departments. This position will be primarily responsible for operations of the Pool & Winter Dining Department, with supporting role to Banquets and In Room Dining teams. Responsible for ensuring that established cultural and core standards are met: long-range strategic planning for outlet operation of the Pool & Winter Dining department. The ability to be visible in the operation, provide recognition, promote good public relations, and handle complaints, concerns or special requests for guests, clients, and group contacts. Describe and ensure quality of all food items, ingredients, and preparation methods, as well as provide knowledge of wine and spirits in an elegantly appointed environment dedicated to an attentive and distinctive experience at the Pool and Winter Dining outlets. The ability to work closely with the Hotel Manager and Food & Beverage Leadership Team to design effective menu and amenity options while ensuring excellent product quality at a fair price and attend regular operational meetings to ensure effective coordination and cooperation between departments. Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory and cash control. Observe physical condition of facilities and equipment in the outlet and make recommendations for corrections and improvements as needed. Preferred Qualifications and Skills: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. Prior experience leading a team within luxury food & beverage/hospitality operations. Knowledge of food & beverage service, cost control, labor control, maintenance, merchandising, and accounting. Requires ability to operate computer equipment and other food & beverage computer systems.