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:
Lisbon’s most iconic address. Located in the heart of Lisbon, our historic Hotel wears the cultural heart and soul of Portugal on its sleeve. Inside, art-deco sensibilities mingle with an updated Louis XVI style, and a collection of important contemporary local artwork fills our halls. Outside, views of the city’s rolling hills and brightly tiled exteriors spread out before you. After spending the day exploring the city sights, many just steps from the Hotel, we invite you for a seasonally inspired, Michelin-starred gastronomic experience at CURA restaurant.
What you will do
Food and Beverage Costs
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Maintain a close working relationship with the Food & Beverage Director, Director of Finance, Executive Chef and Director of Purchasing and make them aware of any potential problems or opportunities to improve the controls in their areas as they relate to food and beverage
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Meet with F&B Department Heads and observe the actual work being performed in each department against established labour standards for all F&B job categories
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Prepare and report, explaining the "major" variances to established labour standards on Ontrack.
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During the budget process, assist the Department Heads in producing their annual labour budgets taking actual history and labour standards in accounts
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Enter daily orders in Birchstreet for all kitchens and other food orders for the outlets
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Monitor delivery of food orders in collaboration with the receiving dock (ensure orders placed are received on the scheduled date; otherwise, follow up with the kitchens or suppliers)
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Perform weekly reconciliation of food invoice exceptions with the Finance department: price variances between PO and invoice, quantity variances, invoices without PO, POs marked as not received in Birchstreet, etc.
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Conduct the monthly follow-up of open food purchase orders in Birchstreet to ensure that received and paid orders are closed and that food accruals are accurate
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Update and maintain order guides in Birchstreet (references, pricing, packaging, etc.)
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Monitor price changes of products ordered by the Kitchens and outlets, including performing Food Biddings according to the Four Seasons calendar (fruit & vegetables, meat, fish, dairy, dry goods, truffles, caviar, etc.) and communicating results to the kitchens
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Assist the Project Manager & F&B Analyst in preparing weekly Food Cost and Beverage Cost Trends, both overall and by kitchen/outlet
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Collaborate with Purchasing to establish monthly overall food and beverage costs, including participating in the monthly beverage inventories
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Work with the Bar team to create cocktail recipe sheets (existing and upcoming) to determine costings and ensure the beverage cost meets budget targets
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Ensure the updating and maintenance of beverage references in Micros, as well as consistency between Birchstreet and Micros references, to enable accurate beverage cost calculation and eliminate “open wine” in the outlets.
Menu Engineering
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Work with the Kitchens to create recipe sheets for each dish/dessert (existing and upcoming) and complete the corresponding costings
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Update all recipes in Birchstreet to ensure “evolving costing”
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Assist the Project Manager & F&B Analyst with verifying proper configuration and updating of items across systems used in menu engineering (Birchstreet, Micros, Avero, etc.), ensuring costs and revenues are up to date and correctly linked
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Establish menu and dish costings for all restaurants and communicate them to the kitchen, service teams, and F&B Management to support pricing decisions during menu changes or when reviewing dishes with low profitability
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Work with restaurant service teams and F&B Management on their menu engineering to develop sales action plans aimed at maximizing restaurant profitability
Secondary functions
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Assist the Project Manager & F&B Analyst with various tasks as needed
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Communicate effectively with the F&B departments, Purchasing, and Finance to ensure proper follow‑up on all cost‑control‑related information
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Build a trusting relationship with the kitchens and restaurants to gain their support in implementing cost‑control and profitability‑improvement initiatives
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Proactively propose measures and automation opportunities to improve cost‑control processes and maximize restaurant profitability
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Train a “Master User” in Birchstreet, Micros, and Avero for each F&B outlet
What you bring
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Degree in Hospitality Management or Business School
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Minimum 1 year of prior experience within the F&B Department
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Experience in a Finance department is a plus
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Fluency in Portuguese and English
What we offer
• Competitive Salary, wages, and a comprehensive benefits package
• Excellent Training and Development opportunities
• Employee Discount for stays at any Four Seasons worldwide
• Complimentary Dry Cleaning for Employee Uniforms
• Complimentary Employee Meals