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 Functions:
- Plan, organize, control and direct the work of employees in the Hotel’s Outlet while ensuring guest satisfaction.
Role and Responsibilities:
General
- Assist the Outlet Manager in motivating and developing skilled team, leads by example and instills a culture of continuous learning and improvement among employees; actively participate in employee relations activities and programs.
- Is actively involved in identifying and assessing the needs of employees and help in the career development of every employee through effective coaching, training and by instilling company values; is concerned for employee’s continuous development and personal growth
- Ensures the department is kept in the organized manner in accordance with the company philosophy and policies, maximizing efficiency and productivity and achieving established goal; promotes harmony between all departments
- Displays warmth, care and genuine enthusiasm while dealing with guests and internal customers; lives the golden rule
- Demonstrates standard awareness, by setting example for standard execution, standard testing and implementing action plans to achieve established products and service goals
- Assists the department head in preparing annual plans, forecasts and managing expenses to meet departmental budgetary goals
- Represents the department head in his/her absence.
Departmental
- Ensures high quality guest service in his/her area; is highly visible and actively participates in service; assist in taking and serving order.
- Maximize revenue by effective table management; plans for additional resources during high volume periods
- Engages in guest interaction in a sensitive and appropriate manner; create personalized experiences; establishes a network of regular guests and keep relevant and accurate records
- Provides genuine hospitality and recognition, acts as host/hostess in the work area. Promotes hotel services and products
- Plans and executes events; proposes menu and wine recommendations to event organizers
- Take ownership of the guests concerns and requests and acts decisively to ensure guests satisfaction when glitches occur
- He/ She is directly responsible for Medallia of the hotel, LQA, and Coyle audits
- He/ She should always maintain hygiene in their respective area and should pass the Hygiene audit like PWT, HACCP
- Is seen as actively developing his/her culinary and wine knowledge; conducts regular food and wine tasting for employees; instills excitement and passion for international cuisines and wines in his/her team
Specific responsibilities and task
General
- Maintains an organized administration of departmental and personnel records, including rostering and leave planning
- Ensure employees adhere to the code of conduct and grooming and hygiene standards as specified in the employee hand book
- Conducts daily briefing and monthly departmental meeting (in the absence of the department head) and participates in the meeting when invited.
- Provides regular and fair performance feedback to employees and immediate supervisor, formally and informally as appropriate
- Is seen as a hands on leader, assist employees in crunch times; walk the talk
- Proposes personal goals and objectives based on self-analysis of strengths and weaknesses; achieves agreed goals.
- Actively participates in the mentoring program when enrolled
- Maintains a clean and orderly work area and ensures tools and equipment’s are well maintained and in sufficient supply and takes appropriate action.
- Promotes and ensures a safe working environment
Departmental
- Performs pre and post service checks; ensures subordinates are immaculately groomed and aware of daily specials and promotional offers
- Ensures all resources for an efficient operation are in place; takes routine inventories and re order operating supplies when necessary
- Is highly sensitive to guest preferences; assists in compiling guest history; offers a special service touch when an opportunity is presented
- Assist the department head in sales and marketing activities, conduct and evaluate routine sales analysis and competitive pricing survey; keeps abreast of F&B trends and new developments in the market
- Ensures adherence to cashiering and control procedures; maintains a ‘clean’ POS database
- Conduts routine maintenance and housekeeping inspections
