Director of Food And Beverage

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.

Role And Responsibilities

• To service all guests in a manner which exceeds expectations.
• To provide leadership and management for the Food and Beverage Division and integrate its function to hotel support.
• The ability to develop and motivate the employees that you are responsible for, maintaining a high level of communication.
• To establish plans of character, integrity and of quality, which results in the long-range, continued growth and profitability of the division.
• To accept the responsibility for the health, safety and welfare of the Banquets, Kitchen Restaurant/outlets, Stewarding, guests and employees.
• To be accountable for operations assets, its personnel’s actions, personal property, the use and end result.
• To co-ordinate the development, interpretation and implementation of hotel policies, operating procedures, rules and regulations for the food and beverage staff and personnel.
• To maintain up-to-date records on food and beverage staff personnel attendance, appearance, standards, work and vacation schedules, labor costs, payroll, absenteeism, turnover and disciplinary action.
• To approve the employment and termination of food and beverage employees and to be responsible for on-the-job training programs on a regular basis.
• To co-ordinate the selection, purchasing, storage, inventory, maintenance and usage of all related food and beverage supplies and equipment.
• To handle all guest complaints in the food and beverage area and to obtain maximum results in the utilization and appearance of the food and beverage areas, the quality levels, performance and standards of service and develop new techniques of service towards maximum guest satisfaction at a minimum operating cost.
• To safeguard guests and employees with the knowledge and application of licensing laws, safety, accident prevention, fire drills and first aid.
• To maintain current prices and approve purveyors listed, based on quality, service and the cost of all related food and beverage items for requisitioning purposes, store inventories, cost control procedures and forecasts.
• To work closely with local, state and governmental organisations in maintaining the highest standards in health, sanitation and cleanliness in food and beverage areas.
• To aid each Department Head in giving the necessary training to their employees and to assist them in it.
• To develop new and analyze existing procedures and special promotions that will improve guest patronage under the guidelines of the Four Seasons’ policies.
• To develop and maintain effective communications between all operating departments.
• To respond properly in any hotel emergency or safety situation.
• To ensure maximum Marketing and Sales efforts for Food and Beverage are achieved and to coordinate these efforts with the Director of Sales and Marketing
• To prepare weekly and monthly forecasts and the annual budget for labor, revenue and costs for the Food and Beverage Division.
• Perform other tasks or projects as assigned by the hotel management and employees.