Job Description

Major Responsibilities

• Manage and supervise the F&B Service Operations in accordance with FS standards and local operating criteria at all times.
• Forge a strong team spirit within his team by taking a personal interest in every employee in the F&B Service division. Foster excellent inter-department cooperation
• Lead by example and hands-on approach, role models Four Seasons culture and support outlet during peak periods.
• Train line employees and managers to perform their duties according to established standards and continuously monitor performance, knowledge and skill levels.
• Actively promote the career development of his/her team members by offering continuous training and exposure opportunities, performance feedback, effective coaching and disciplining when necessary
• Constant floor presence, interact, establish and maintain personal contacts with guests.
• Personalized guest experiences. Make "wow" the buzzword in the restaurant
• In cooperation with the Hotel Manager and Executive Chef ensure guest satisfaction with service and product. Drive a spirit of innovation and continuous improvement. Ensure customer feedback is received by senior management in a timely manner
• Meet or exceed quality targets as measured with guest comment cards and internal audit processes
• Meet financial targets of the department as laid out in the yearly budget. Analyze monthly results and implement optimizing and corrective measures as appropriate
• In cooperation with Hotel Manager and Executive Chef develop, analyze and implements merchandising ideas that meet the profile of Four Seasons Hotels and guest patronage.
• With a yearly plan, lay out goals and develop strategies to accomplish these goals for the F&B Division.
• Actively participate in budget preparation, compile statistics and expense reports.
• Vigilantly aware of divisions financial status and constantly maximizing revenue and profit in all operating department.

• In cooperation with the outlet managers implement the monthly training plan in coordination with the Learning Department.
• Keep all employees informed about hotel policies and changes.
• Forecast and plan for the necessary staffing and its related expenditure to get the job done. Continuously be aware of daily departmental needs as it relates to production and staffing. Review outlet log books daily.
• Manage performance compliance of employees' performance, standards and policy adherence, grooming and sanitation. Recommend changes for improvement.
• Periodic review and update the Standards Training Manual with respective outlet managers.
• Ensure timely completion of 3 months reviews and annual performance evaluations.
• Organize regular food and wine tastings for team members
• Keep records of regular customers, their eating habits and special requests
• Ensure speedy and complete recovery of any guest complaints. Make use of the Glitch system for reporting such complaints
• Review performance with every department head on a yearly basis with Hotel Manager.
• Work closely with the culinary team and coordinate new implementation, micros changes and submit monthly menu analysis to F&B and Chef's Office.
• Actively involved in the Banquet operation and work closely with the Banquet team and ensure accuracy of Banquet EO's. Ensure high quality of set up, displays, presentation and service deliverance.
• In arrangement with the Marketing Department, conduct Sales calls to prospective accounts in the neighbourhood and optimize PR opportunities
• Conduct a bi-yearly survey on competitive pricing. Analyse and make appropriate recommendations to senior management
• In coordination with the Hotel Manager & Director of Marketing, develop, implement and analyse promotional programs such as food festivals, wine dinners and annual festivities
• Ensure cleanliness and hygiene standards are maintained at all times and that all equipment is kept in perfect working condition. Rectify any deficiency
• Ensure good condition and appropriate inventories/par stocks of china, glass, silver, linen and operating supplies
• With the kitchen department, ensure top quality at fair prices and that below standard items are never accepted or served to guests
• Give feedback to the kitchen and Hotel Manager on slow moving items on the menu and wine list. Ensure a clean 'Micros' database and enforce adherence to POS procedures
• Work closely with the Stewarding department, focusing on efficiency, minimize wastage/breakage, maintain inventories and par levels, address needs and concerns.
• Active participation in the weekly back of the house walk through and monthly front of the house inspection. Follow up with related department on matters that needs to be addressed.
• Actively involved in the Employee Dining operation and ensure high standard of hygiene and sufficient supplies.
• Manage and control overall expenses while focusing on revenue and profit
• Respond properly in any hotel emergency or safety situation
• Perform other tasks or projects as assigned by hotel management and staff