Beverage Manager

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:
In the heart of Worli - the business hub of India's largest city and close to the entertainment and commercial district of Lower Parel, Four Seasons Hotel Mumbai is a chic urban oasis with an intimate, boutique atmosphere. The brand's first hotel in India, Four Seasons Hotel Mumbai echoes 'Powerhouse Luxury' in the city that never sleeps. Known for unparalleled food & beverage options such as those at AER Mumbai, an award-winning rooftop bar, as well as San:Qi, a city-favourite pan-Asian restaurant with wine bar, private dining rooms, four open-style kitchens overseen by master craftsmen and an extensive menu offering Indian, Chinese, Thai and Japanese delicacies.

Basic Function

• Plan, organize, control and direct the work of employees of the Roof Top Bar while ensuring guest satisfaction.
• Provide technical guidance on beverage products and service for the other bars of the F&B operation.

Role And Responsibilities

• Builds a motivated and skilled team, leads by example and instills a culture of continuous learning and improvement among employees; actively participates in Employee Relations activities and programmes.
• Actively plans and manages the career development of every employee through effective coaching, training and by instilling company values; is concerned for employees' continuous development and personal growth
• Organizes and manages the department in accordance with company philosophy and policies, maximizing efficiency and productivity and achieving established goals; promotes harmony between departments.
• Displays warmth, care and genuine enthusiasm when dealing with guests and internal customers; lives the Golden Rule Demonstrates standards awareness, by setting example for standards execution, standards testing and implementing action plans to achieve established product and service goals.
• Prepares annual plans and forecasts, consistently monitors and manages budgetary goals
• Ensures high quality guest service in his/her area, is highly visible and actively participates in service; assists in taking and serving orders
• Achieves revenue and profit targets; proposes revenue enhancement and cost management ideas to senior management
• Engages in the marketing of his/her outlet; participates in the drafting and implementation of the Food & Beverage marketing plan; initiates discussions on menu mix with senior Food & Beverage management; drives up sellingprograms
• Engages in guest interaction in a sensitive and appropriate manner; creates personalized experiences; establishes a network of regular guests and keeps relevant and accurate records
• Provides genuine hospitality and recognition, acts as host/hostess in the work area. Promotes Hotel's services and products
• Takes ownership of guest concerns and requests and acts decisively to ensure guest satisfaction when glitches occur
• Organize the beverage system, direct and supervise employees working with beverages and evaluate the overall effectiveness of the system.
• Plans and executes events in cooperation with PR, Sales & Marketing.
• Proposes menus and wine recommendations to event organizers. Continuously develops his/her culinary and wine knowledge; conducts food and wine tastings for colleagues, instills excitement and passion for international cuisines and wines in his/her team.
• Inspects and ensures the work area is in good physical repair; reports defects and ensures timely rectification
• Maintains an organized administration of departmental and personnel records, including rostering and leave planning.
• Ensures employees adhere to the code of conduct and grooming & hygiene standards as specified in the employee handbook
• Conducts daily briefing and monthly departmental meeting (with minutes copied to division head) and participates in meetings when invited
• Provides regular and fair performance feedback to employees, formally and informally as appropriate
• Is seen as a hands-on leader, assists employees in crunch times; Walks the talk
• Maintains a clean and orderly work area and ensures tools & equipment are well maintained and in sufficient supply
• Promotes and ensures a safe working environment
• Performs pre- and post-service checks; ensures subordinates are immaculately groomed and aware of daily specials and promotional offers.
• Is highly sensitive to guest preferences; ensures the department's guest history is up to date and relevant
• Executes sales and marketing activities; conducts and evaluates routine sales analysis and competitive pricing surveys; keeps abreast of F&B trends and new developments in the market; submits recommendations to F&B management.
• Assists in the management of the Hotel's wine list.
• Ensures adherence to cashiering and control procedures; maintains a 'clean' POS database.
• Is proficient in the costing of menu and beverage list items including buffets; is able to determine and analyze gaps between actual and potential food & beverage costs as well operating expenses.
• Manage the Bar Operations in a structured and efficient manner by ensuring a seamless meeting experience for all guests..
• IS creative in developing engaging events at the Bar.
• Performs any additional duties as assigned

Skills And Abilities

• Has 3 - 4 years of relevant experience l in a 5-star hotel/resort
• Possesses aptitude, management skills and upward mobility
• Must have prior Mixologist experience.
• Possesses business acumen, well developed guest PR skills and personal flair
• Has a well-developed interest in food and wines; has undergone professional training in food and Wine knowledge; is a 'foodie'