Four Seasons Hotels and Resorts has been recognized by FORTUNE Magazine’s 100 Best Companies to Work for, every year since the survey began in 1998.

In the words of Isadore Sharp, Founder and Chairman of Four Seasons Hotels and Resorts:

“The reason for our success is no secret. It comes down to one single principle that transcends time and geography, religion and culture. It’s the Golden Rule – the simple idea that if you treat people well, the way you would like to be treated, they will do the same.” This philosophy is the cornerstone of the Four Seasons culture, truly making Four Seasons the best company to work for.

Join our Team:-

The Four Seasons team thrives in an environment which is warm, dynamic, fast-paced and responsive to business priorities. We look for talent who share the Golden Rule – people who, by nature, believe in treating others as we would have them treat us. On offer is the opportunity to build a life-long career with global potential, professional growth and a supporting platform to excel with a real sense of pride in work well done. Join Four Seasons to experience a globally recognized culture of connection, craftsmanship and character, based on a fundamental belief in the power of people.

• Work on a team that is built on mutual respect, collaboration, excellent service.
• Four Seasons provides employees with the same level of care that we expect to be shared with our guests.
• Four Seasons have been ranked in FORTUNE Magazine's 100 best companies to work for since 1998.
  
  

Four Seasons Hotel Doha:-

Gazing over the Arabian Gulf, with a private beach and marina curving at its feet, Four Seasons Hotel Doha is a traveler’s haven fashioned to the finest international standards. It is the centerpiece of Doha’s outstanding waterfront landmark, the West Bay business and residential complex. Four Seasons is home to 237 guest rooms overlooking land and sea, nearly a quarter of which are suites. With refreshing contemporary elegance, the accommodations are enhanced by carefully detailed comforts and 21st century conveniences.

Our Team:-

Our team is our greatest asset and the key to our success. We demonstrate our beliefs in the way we treat each other and by the example we set for one another. In all our interactions with our guests, guests, business associates and colleagues, we seek to deal with others, as we would have them deal with us. Our team is built on mutual respect, collaboration, excellent service and a passion.

Who We Look For:-

We look for employees who share the Golden Rule; people who, by nature, believe in treating others as we would have them treat us. We look for individuals who share a passion for excellence and who infuse that enthusiasm into everything they do.

Responsibilities:-

Data Analysis

• Creation of various financial analysis and reports on performance, including but not limited to Revenue, COS, other expenses, Payroll
• Supervision of daily orders in Birchstreet for all kitchens, reconciliation of discrepancies between purchase orders and invoices, resolution of food invoices without a purchase order and resolution of FB accounts payable discrepancies (tasks done by the Cost Control )
• Supervision of updates and maintenance of order guides in Birchstreet (references, prices, packaging, etc.) done by the Cost Control
• Monitoring of price changes for products ordered for the Kitchens and working in collaboration with the Purchasing Department for renegotiation needs
• Work closely with the Purchasing Department on the development of the food cost reduction programs.
• Development and communication of the weekly Food Cost Trend, general and for each individual kitchen
• Development and communication of the Beverage Cost Trend weekly, general and for each point of sale
• Work closely with Purchasing to establish overall monthly food and beverage costs
• Establish in collaboration with the Bar team the technical recipe sheets of the cocktails, existing and new, in order to carry out the costing of the Bar menu in order to ensure a beverage cost in line with the budgeted goals
• Follow market trends
• Ensure the updating and maintenance of beverage items in Micros, as well as the consistency of beverage items between Birchstreet and Micros, in order to allow a consistent calculation of the beverage cost and to eradicate "open beverage" in the different points of sale
  
  

Menu Engineering

• Establish, in collaboration with the Kitchens, the technical recipe sheets for each dish/dessert, existing and future, and proceed with the corresponding " costings "
• Updated all recipes in Birchstreet to ensure costing scalable »
• Ensure the correct configuration and updating of items in the various software participating in the engineering menu ( Birchstreet , Micros, Avero , etc.) in order to ensure that costs and revenues are up to date and correctly "linked" between them
• Establish the " costing " of the menus and menus of all the restaurants and communicate them to the kitchen & restaurant teams, and to the F&B management to assist them in establishing the selling prices, with each change of menu or in order to reassess the selling price of dishes and ensure profitability.
• Work with the restaurant teams and the F&B Management on the menu engineering in order to establish an F&B revenue strategy to maximize the profitability of the outlets
• Establish P&L for temporary F&B events: pop-up stores, etc.
  
  

Secondary Functions

• Communicate effectively with all hotel services and external stakeholders
• Communicate effectively with the various F&B departments, the Purchasing department and the Finance Department in order to ensure proper follow-up on any information relating to cost control.
• Establish a relationship of trust with kitchens and restaurants in order to obtain their support and help in the actions implemented and to be implemented to control costs and improve the profitability of restaurants.
• Be proactive about the measures to be implemented and their automation to improve cost control processes and maximize restaurant profitability.
• Assist the F&B management on any other project or temporary mission, in connection with the needs of the hotel.
• Training of a "Master User" Micros, Avero and Birchstreet in every Foodservice outlet
  
  

Preferred Qualifications and Skills:-

• Diploma in hotel or F&B management or Business School
• 2-3 years of experience in a similar role
• Excellent communication skills
  
  

Our Offering:-

• Deeply instilled values-based company culture
• Opportunities to build a successful career with global potential
• Unique strong culture - diversity of 50 different nationalities
• Living accommodation in a high-quality, well-resourced apartment
• Excellent Training and Development opportunities
• Employee Recognition Programs
• Complimentary nights at FS Hotels Worldwide
• Paid annual home leave tickets
• Complimentary meals in employee restaurants
• Free transportation to work
• Medical coverage
  
  

Work Authorization:-

The Hotel will apply for work authorization for a successful candidate.

Learn more about employment with Four Seasons:-

You could also learn more about employment with Four Seasons via the following channels:

https://www.facebook.com/FourSeasonsJobs

https://www.linkedin.com/company/four-seasons-hotels-and-resorts

http://jobs.fourseasons.com

https://twitter.com/FourSeasonsJobs