Director de Restaurantes y Bares - Four Seasons Hotel Madrid

• Bachelor's degree in Hospitality Management, Business Administration, or a related field preferred.
• Minimum 5 years of progressive Food & Beverage management experience within luxury hotels, resorts, or high-end standalone restaurant operations.
• Previous experience managing multiple restaurants, bars, lounges, and guest-facing F&B operations simultaneously.
• Proven leadership experience overseeing and developing management teams, including Outlet Managers and supervisors.
• Ability to remain highly visible in operations and lead by example in a fast-paced environment.
• Strong understanding of luxury hospitality standards and a passion for delivering exceptional guest experiences.
• Demonstrated ability to drive business results through revenue growth, profitability improvement, and cost control initiatives.
• Solid financial acumen with experience managing budgets, forecasting, payroll, labor costs, productivity metrics, and departmental P&L performance.
• Experience analysing key performance indicators (KPIs) such as guest satisfaction, average check, covers, labor ratios, flow-through, GOP, and outlet profitability.
• Strong coaching, mentoring, and talent development skills, with experience conducting performance reviews and succession planning.
• Excellent interpersonal, communication, and problem-solving skills, with the ability to build strong relationships with guests, employees, and stakeholders.
• Strong organizational skills with the ability to prioritize multiple projects and operational demands.
• Excellent command of English and Spanish. Following Spanish regulations, the candidate must hold the valid work permit at the time of applying.
• Proficiency in Microsoft Office and hospitality management systems (POS, restaurant reservations, and reporting tools).

• Competitive Salary, wages, and a comprehensive benefits package.
• Excellent Training and Development opportunities.
• Complimentary Accommodation at other Four Seasons Hotels and Resort (Employee Travel Program).
• Complimentary Dry Cleaning for Employee Uniforms.
• 22 working days of vacation, 14 public holiday and the day of the birthday free.
• Complimentary Private Health insurance.
• Complimentary Employee Meals.

A historic landmark with modern energy. History comes to life with modern energy at Four Seasons Hotel Madrid. In the very heart of the capital - within walking distance of all the key attractions - seven historic buildings have been transformed into one dynamic destination. With rooftop dining by Spanish celebrity chef Dani García, Asian-Mediterranean cuisine at our award-winning modern cocktail bar and restaurant Isa, and a four-level Wellness Centre with a sun-splashed pool terrace, Four Seasons is bringing a new level of luxury and service to locals and guests alike.

The Director of Restaurants & Bars is responsible for the strategic leadership, operational excellence, guest experience, financial performance, and people development of all Food & Beverage outlets within the hotel. This role ensures that all restaurants, bars, lounges, and the F&B Reservations/Call Center operation consistently deliver exceptional service in accordance with Four Seasons standards and brand expectations.

The Director of Restaurants & Bars acts as the operational extension of the Director of Food & Beverage and serves as the direct leader of Outlet Managers, ensuring alignment with departmental objectives and hotel goals.

• Provide strategic and day-to-day leadership for all restaurants, bars, lounges, and F&B reservation operations.
• Ensure all outlets operate in accordance with Four Seasons service standards, policies, and procedures.
• Maintain a strong presence during operating hours to monitor guest experience, team performance, and service execution.
• Step into the role of Outlet Manager when required, ensuring seamless continuity of operations during absences or business needs.
• Lead daily operational meetings and communicate priorities across all outlets.
• Drive continuous improvement initiatives focused on service excellence and operational efficiency.
• Champion a culture of personalized service and genuine hospitality.
• Ensure guest satisfaction scores, online reputation metrics, and quality standards are consistently achieved or exceeded.
• Proactively engage with guests, resolve concerns promptly, and identify opportunities to enhance the dining experience.
• Maintain exceptional standards of presentation, cleanliness, and ambiance across all venues
• Drive revenue growth and profitability across all outlets.
• Ensure effective management of labor costs, scheduling efficiency, productivity, and payroll controls.
• Monitor and analyze financial performance, including revenue, GOP, flow-through, average check, covers, labor ratios, and productivity metrics.
• Partner with Outlet Managers to develop action plans that improve financial results while maintaining service excellence.
• Participate in budgeting, forecasting, and business planning processes.
• Identify opportunities for cost savings and operational efficiencies without compromising guest satisfaction.
• Lead, mentor, coach, and develop Outlet Managers and outlet leadership teams.
• Establish clear performance expectations and accountability measures.
• Conduct regular performance reviews, development discussions, and succession planning initiatives.
• Ensure training programs are implemented effectively and aligned with Four Seasons standards.
• Foster a positive and engaging work environment that supports employee retention and career growth.
• Promote a culture of teamwork, recognition, and continuous learning.
• Oversee the Food & Beverage Reservations and Call Center team.
• Ensure reservation standards, guest communication, and response times consistently meet brand expectations.
• Maximize outlet occupancy through effective reservation strategies and guest relationship management.
• Support the implementation of reservation systems, procedures, and sales initiatives to optimize performance.
• Work closely with Executive Chef and culinary leadership to ensure alignment between front-of-house and back-of-house operations.
• Partner with Stewarding leadership to maintain operational readiness, cleanliness standards, and equipment availability.
• Support menu launches, seasonal promotions, and food and beverage innovation initiatives.
• Participate in outlet concept development and guest experience enhancement projects.

This is a full-time position.

This role might operate on a rotating shift basis, covering morning and evening shifts throughout the week, including weekends.