The Four Seasons Hotel Tunis is looking for 

Food & Beverage Manager 

who share a passion for excellence and who infuse enthusiasm into everything they do.

We Encourage And Expect All Of Our Employees To Behave Consistently In a Manner Which Demonstrates

We hire motivated people who we train to perform superbly, while we create an environment where they can flourish. Ultimately, our culture breeds success, and rewards it in many different ways.

• Commitment to supportive teamwork and open communication
• Responsibility for ongoing enhancement of their skills and performance
• Recognition of personal accountability for their own actions and the outcomes of those actions
• An understanding of the effect of their behavior on our guests, their fellow employees and the reputation of the Company.
  

Join our team

We demonstrate our beliefs most meaningfully in the way we treat each other and by the example we set for one another. In all our interactions with our colleagues, we seek to deal with others as we would have them deal with us.”

Four Seasons Hotels provides employees with the same level of care that we expect to be shared with our guests. We have been ranked in FORTUNE Magazine’s 100 Best Companies to work for since 1998.

Responsibilities

The primary responsibilities for this position are to ensure our guests receive the highest level of food quality and service, manage and develop a team, labor control and operating expenses and develop relationships with key suppliers and industry associates

Coordinate the selection, training, development, and evaluation of employees and managers in the Department

Control labor and operating expenses through effective planning, budgeting, purchasing decisions and inventory control while focusing

Provide leadership and management for the Food & Beverage Department by establishing plans of character, integrity, and quality which result in the long-range continued growth and profitability of the division and Hotel.

The ability to work closely with the General Manager and Planning Committee to design an effective menus, wine lists, and amenity options while ensuring excellent product quality.

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 assistance as requested by hotels, for specific projects or business issues.