Outlet Manager (In Room Dining)

Job ID

REQ10397663

Four Seasons Mumbai

Location

Mumbai, Mumbai, India

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Full time

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.

Select, train, evaluate, lead, motivate, coach, and discipline all employees, supervisors and assistant managers in the Hotel to ensure that established cultural and core standards are met; long-range strategic planning for outlet operation.

Provide expert knowledge of wine and spirits 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 federal laws relating to alcohol service and consumption.

The ability to work closely with the Assistant Director of Food & Beverage, Director of Food & Beverage, Executive Chef and Sous Chefs 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.

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

Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory and cash control

Demonstrates standard awareness, by setting example for standard execution, standard testing and implementing action plans to achieve established products and service goals

Comply with Four Seasons’ Category One and Category Two Work Rules and Standards of Conduct

Represents the department head in his/her absence

Departmental

Ensures high quality guest service in his/her area; is highly visible

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

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

Responding efficiently and accurately to restaurant customer complaints

Promotes and ensures a safe working environment

Coordinate daily Front of the House and Back of the House restaurant operations

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

Appraise staff performance and provide feedback to improve productivity

Ensures adherence to cashiering and control procedures; maintains a ‘clean’ POS database

Ensure compliance with sanitation and safety regulations

Train new and current employees on proper