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 in the Banquet Department while ensuring guest satisfaction.
Role and Responsibilities
- Select, train, evaluate, lead, motivate, coach, and discipline all employees, supervisors and assistant managers in the Hotel’s Banquet Department to ensure that established cultural and core standards are met; long-range strategic planning for outlet operation. (20%)
- The ability to be visible in the operation, provide recognition, promote good public relations, and handle complaints, concerns or special requests for guests, clients, and group contacts. (15%)
- Coordinate set-up requirements for hotel and off-site functions according to the banquet event order, communicate directly with group contacts, Catering Managers, and Conference Services Managers to ensure that all details of the function are carried out, ensure quality and timeliness of all food items, as well as provide knowledge of wine and spirits in an elegantly appointed environment dedicated to an attentive and distinctive experience. (15%)
- The ability to work closely with the Assistant Director of Food & Beverage, Director of Food & Beverage, Executive Chef, and Director of Catering to design an effective menu and wine list while ensuring excellent product quality at a fair price and attend regular operational meetings to ensure effective coordination and cooperation between departments. (10%)
- Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory and cash control. (10%)
- Observe physical condition of facilities and equipment in the banquet area and make recommendations for corrections and improvements as needed. (10%)
- Comply with Four Seasons’ Category One and Category Two Work Rules and Standards of Conduct as set forth in EmPact. (10%)
- Work harmoniously and professionally with co-workers and supervisors. (10%)
NON-ESSENTIAL FUNCTIONS:
- Assist with the physical set-up of banquet functions.
- Assist with the service of food and beverages to guests.
- Assist with the cleaning of operational areas.
Skills and Abilities:
- Requires a working knowledge of division operations as well as Four Seasons cultural and core standards, policies, and standard operating procedures. Working knowledge is generally learned on-the-job.
- Knowledge of food & beverage service, cost control, labor control, maintenance, merchandising, and accounting.
- Requires ability to operate computer equipment and other food & beverage computer systems.
- Requires reading, writing and oral proficiency in the English language.
Education: College degree preferably specializing in hotel/restaurant management or equivalent experience is required.
Experience: Three to five years’ previous experience in an assistant manager position in Banquets or other Food & Beverage outlets.