Outlet Manager (In Room Dining)

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 brands 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 customer service practices
• Implement policies and protocols that will maintain future restaurant operation
• Has to have 4-5 years of relevant experience in a 5-star hotel/resort Possesses aptitude, management skills and upward mobility Requires a working knowledge of division operations as well as Four Seasons cultural and core standards, policies, and standard operating procedures Possesses excellent English, math and psychometric abilities Possesses business acumen, well develop PR skills and personal flair Knowledge of food & beverage service, cost control, labor control, maintenance, merchandising, and accounting.