Hotel Sommelier / est Assistant 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:

Occupying the top floors of a landmark 39-floor tower, Four Seasons Hotel Tokyo at Otemachi seamlessly blends modern high-style design with classical Japanese elements. From tasteful event venues to dynamic dining and drinking spaces, the Hotel offers a unique experience that is distinctively Four Seasons. The Hotel boasts a prime location above Otemachi Station in Tokyo's prominent financial district, right next to the Imperial Palace. The SPA is a tranquil sky-high sanctuary, complete with water features: vitality pools, mist chairs, and traditional Japanese ofuro baths. Dining options range from est, a Michelin-starred contemporary French restaurant, to PIGNETO, which serves authentic Italian cuisine with an al fresco terrace. VIRTÙ, listed on Asia's 50 Best Bars, is an immersive concept bar that harmoniously blends the drinking cultures of two iconic capitals, Paris and Tokyo. THE LOUNGE is the perfect spot for anything from an impromptu business meeting to a glamorous afternoon tea, all enhanced by stunning views of the Imperial Palace Gardens and the breathtaking Tokyo skyline.  

About the role

Four Seasons Hotel Tokyo at Otemachi

Plan, organize, control and direct the work of employees in the Hotel's restaurant while ensuring guest satisfaction.

What you will do

People Functions

• Maintain harmonious and professional relationship with all departments
• Comply with and enforce Four Seasons’ Category One and Category Two Work Rules and Standards of Conduct as set forth in EmPact.
• Must have strong interpersonal skills and be able to relate to all levels of staff.
• Select, train, evaluate, lead, motivate, coach, and discipline all employees in the Hotel’s F&B outlets to ensure that established cultural and core standards are met; daily activities and planning for outlet operation.
• 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.
• Attend regular operational meetings to ensure effective coordination and cooperation between departments
• Work harmoniously and professionally with Co-workers and Supervisors
• Take ownership of the Hotel wine program and train the teams within Food and Beverage.
• Assist in other areas of the department as needed.
• Act as the responsible manager for Est. restaurant in the absence of the Restaurant Manager.

Product Functions

• Prepare and serve a selection of wines, spirits, and mixed drinks from the menu while ensuring proper pouring, mixing, and blending according to established recipes and established Four Seasons Standards.
• Provide expert knowledge of wine and ensure quality of all Food or Beverage items, ingredients, and preparation methods, in an elegantly appointed environment dedicated to an attentive and distinctive experience while following and maintaining all local, state and in compliance of local regulations.

• Describe and ensure quality of all food items, ingredients, and preparation methods, as well as provide expert knowledge of wine and beverages in an elegantly appointed environment dedicated to an attentive and distinctive experience for all meal periods.
• Attend regular operational meetings to ensure effective coordination and cooperation between departments.
• Observe physical condition of facilities and equipment in the outlet and make recommendations for corrections and improvements as needed.

• Perform any additional duties as assigned by the Restaurant Manager.
• Observe physical condition of facilities and equipment on a daily basis in the outlet and make recommendations for corrections and improvements as needed.
• Confirm guest orders including any special needs or requests from the restaurant server using the hotel’s point-of-sales system; check completed orders with the guest’s original order.
• In charge of the Hotel wine program.
• Develop and run true Hotel wine program, tasting and events.
• Wine program, wine activities, wine planning, marketing plan quarterly.
• Checks wines storage and temperature of all wine cellars at the Restaurant are in line with regulated atmosphere/Bev store.
• Work in collaboration with Chef to develop pairing for tasting venues and offers F&B products.
• Glasses maintenance, review glassware inventory and cleaning procedure to ensure breakage is minimized.
• Comply with all hygiene policy and procedures per Hotel standard.
• Develop and maintain Master wine list, and equal/relevant representation in various outlets based on outlet concept.
• Wine by the glass selection is relevant and dynamic to the concept by keeping it alive through regular changes.
• Ensure wine list is current, all item not available (out of stock) are removed. Wine names and description true to Terroir and vintage updated.
• Establishing wine Par’s for each outlet and regular review based on sales.
• Perform any additional duties as assigned by the Restaurant Manager.

Profit Functions

• Properly and accurately close guest checks; process cash and credit card payments; properly settle voided checks or complimentary items.
• Is responsible for the monthly wine inventory and report.
• Is responsible to maintain the agreed wine cost by as per the set standards of the Four Seasons. Controls spillage, over pour or undercharging the guests in restaurant.
• Maintains and manage the spoilage report of wines.
• Control operation expenses through effective budgeting, Purchasing decisions, inventory.
• Maintain spoilage, cobs and beverage revenue targets.
• Review slow moving wines and discuss with F&B outlet Managers how to promote sales.
• Achieve or meet the budgeted wine revenue for the Hotel.
• Profit retention.
• Managing labor effectively.

What you bring

• Highest level of integrity and transparency.
• Good interpersonal and relationship-building skills and a team player with high energy levels to work with cross-functional teams.
• Pro-active and inquisitive mind set to develop problem solving, decision making, conflict resolution and strategic thinking skills
• Good written and verbal communication skills
• Work in a safe, prudent and organized manner.

• Ability to pour, mix, and blend a wide variety, of wines, spirits, and missed drinks.
•  Ability to accurately process cash and credit card transactions.
• Good knowledge of the Four Seasons policies and procedures.
• 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.
• Wine certifications.
• Assist with the service of F&B to guests.
• Assist in making dining reservations and seating of guests.
• Assist with the cleaning of operational areas.
• Understand and familiar with hotel quality standards and service standards.
• Strong commitment to service.
• Understand and familiar with hotel quality standards and service standards.
• Strong commitment to service.
• Understand the market, innovated ideas in driving our beverage revenues

What we offer

•    Competitive Salary, wages, and a comprehensive benefits package
•    Excellent Training and Development opportunities
•    Complimentary Accommodation at other Four Seasons Hotels and Resort
•    50％F&B outlet discount for other Four Seasons Hotel in Japan.
•    Complimentary Employee Meals
•    Social insurance

•    Define contribution benefit

•    Yearly health checks up

Schedule & Hours

•     40 working hours per week. 

•     10 days off every month except February　（9 days） 

 

* Successful candidates must possess legal work authorization for Japan and be fluent in English and Japanese business communication.