Food & Beverage Supervisor

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 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.

Basic Function:

• Supervisor in food and beverage service.

Role and Responsibilities

General

• Is directly responsible for the day to day key processes in his/her area of work
• Where applicable, acts as shift leader, leads and motivates colleagues by example and promotes teamwork
• Assumes training responsibilities when required; demonstrate a high degree of standards awareness
• Actively offers operational, employee and customer (internal and external) related feedback to management
• Displays warmth, care, and genuine enthusiasm when dealing with guests and internal customers.
• Live the golden rule

Departmental

• Ensures the work area is ready for the service with pre and post service checks completed, staffs immaculately groomed and aware of daily specials and promotional offers
• Performs and supervises food and beverage service tasks in accordance with hotel standards, is actively involved in guest s service and highly visible
• Is thoroughly familiar with the wines and the menu items and able to compose and recommend menu progression and wine pairing, drives upselling program
• Provides genuine hospitality and recognition, engages in the guest interactions in a sensitive and appropriate manner, creates personalized experiences, is seen as actively developing a network of regular guests
• Takes ownership of guests concerns and requests and acts decisively to ensure guest satisfaction when glitch occurs
• 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
• Conducts daily briefings in the absence of management; assigns shift and duties to junior colleagues; assumes the responsibilities of assistant manager in his/her absence
• Inspects and ensures the work area is in good physical repair; reports defects and ensures timely rectification

Specific responsibilities and task

General

• Adheres to the hotel code of conduct and grooming and hygiene standards
• Is seen on working hands-on, assists colleagues in crunch time
• Actively participates in briefings and meetings, facilitates communications between employees and management
• Maintains a clean and orderly work area and promotes a safe working environment
• Performs any additional duties as assigned

Departmental

1.Ensures mise en place is complete and manning in place prior to shift

2.Handles large tables, VIP s, and private events

3.Describes food and beverage menu items with interesting and vivid descriptions in a concise, informative and appropriate manner

4.Is highly sensitive to guest preferences, compiles, and documents guest s history; offers a special service touch when an opportunity is presented

5.Performs accurately all end of shift reports, strictly adheres to cashiering and internal accounting procedures

6.Assigns opening, closing and side duties to colleagues and ensures completion of tasks

7.Conducts routine maintenance and restaurant housekeeping inspections, operating equipment inventories, submit reports and recommendations

Appropriate manual/policy and procedure:

• Four Seasons service culture standards
• Four Seasons core standards

General

Front and lobby areas

Problem resolution

Heart of the house/employee dinning

Staff locker rooms

Compliance policies

1.Confidential, privacy and proprietary data statement

2.Policy against harassment

3.Electronic system policy

Skills and Abilities:

• Has to have 2-4 years of experience in Food and beverage service
• Possesses aptitude and upward mobility
• Should be flexible in working in different outlets on business demand
• Possesses excellent English, math and psychometric abilities
• Possesses well develop PR skills and personal flair
• Has a keen interest in food and wines. Has undergone a formal training in food and beverage

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