Restaurant Director

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.

This role ensures the delivery of an exceptional experience that aligns with Four Seasons’ standards of service and quality.

You will manage daily operations of the restaurant and maintain high standards of product knowledge, consistency, and guest engagement. Working closely with the Assistants and Director of Food & Beverage and other Managers, you will play a key role in driving the success of the food and beverage while fostering a culture of excellence and collaboration within the team.

• →Lead all aspects of team management, including hiring, training, supervising, and conducting performance evaluations to build a high-performing, guest-focused team.
• →Collaborate with culinary and F&B leadership on menu development, marketing strategies, and addressing guest feedback to enhance overall experience.
• →Drive financial performance through revenue forecasting, payroll preparation, cost control, and implementing strategies to improve profitability.
• →Control costs through effective scheduling, budgeting, purchasing decisions, and inventory management
• →Implement and monitor cost control measures
• →Observe operations and make recommendations for improvements in facilities and equipment as needed
• →Maintain high visibility within the operation
• →Provide recognition and motivate team members
• →Handle special requests with dedication to ensuring an attentive and distinctive guest experience
• →Ensure operational excellence by maintaining consistent service standards, anticipating supply needs, and monitoring the condition of facilities and equipment.
• →Act as a guest relations ambassador, promoting positive public relations and resolving complaints with professionalism and care.

• Minimum of 3 to 5 years of relevant experience Food & Beverage management, supported by a bachelor’s degree.
• Extensive restaurant leadership experience in luxury hotels, stand-alone restaurants, or restaurant groups
• Strong financial and analytical acumen, including budgeting, forecasting, and cost-control expertise.
• Hands-on, solution-oriented approach with a proactive, can-do attitude and ability to take ownership of tasks.
• Creative and entrepreneurial mindset, bringing flair and innovation to enhance guest experiences and stay ahead of industry trends.
• Exceptional communication and interpersonal skills and the ability to thrive in a fast-paced, high-standard environment.
• Integrity and passion for hospitality, committed to delivering outstanding guest service and maintaining excellence in every detail.
• Strong knowledge of wines, spirits, and mixology, with a passion for innovation and hospitality.
• Excellent leadership, organizational, and communication skills.
• Ability to manage costs, inventory, and supplier relations effectively.
• Flexibility, adaptability, and the ability to perform under pressure in a fast-paced environment.
• A genuine passion for service excellence and creating memorable guest experiences.
• Fluent level of Portuguese and English is required.
• Must hold authorization to work in a European country.
• Willing to work a flexible schedule and holidays.