Hotel Sommelier / Est Assistant Manager Job at Four Seasons (Chiyoda-ku, Tokyo)

Job Responsibility

Plan, organize, control and direct the work of employees in the Hotel's restaurant while ensuring guest satisfaction
Maintain harmonious and professional relationship with all departments
Comply with and enforce Four Seasons' Category One and Category Two Work Rules and Standards of Conduct as set forth in EmPact
Must have strong interpersonal skills and be able to relate to all levels of staff
Select, train, evaluate, lead, motivate, coach, and discipline all employees in the Hotel's F&B outlets to ensure that established cultural and core standards are met
daily activities and planning for outlet operation
The ability to be visible in the operation, provide recognition, promote good public relations, and handle complaints, concerns or special requests for guests, clients, and group contacts
Attend regular operational meetings to ensure effective coordination and cooperation between departments
Work harmoniously and professionally with Co-workers and Supervisors
Take ownership of the Hotel wine program and train the teams within Food and Beverage
Assist in other areas of the department as needed
Act as the responsible manager for Est. restaurant in the absence of the Restaurant Manager
Prepare and serve a selection of wines, spirits, and mixed drinks from the menu while ensuring proper pouring, mixing, and blending according to established recipes and established Four Seasons Standards
Provide expert knowledge of wine 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 in compliance of local regulations
Describe and ensure quality of all food items, ingredients, and preparation methods, as well as provide expert knowledge of wine and beverages in an elegantly appointed environment dedicated to an attentive and distinctive experience for all meal periods
Attend regular operational meetings to ensure effective coordination and cooperation between departments
Observe physical condition of facilities and equipment in the outlet and make recommendations for corrections and improvements as needed
Perform any additional duties as assigned by the Restaurant Manager
Observe physical condition of facilities and equipment on a daily basis in the outlet and make recommendations for corrections and improvements as needed
Confirm guest orders including any special needs or requests from the restaurant server using the hotel's point-of-sales system
check completed orders with the guest's original order
In charge of the Hotel wine program
Develop and run true Hotel wine program, tasting and events
Wine program, wine activities, wine planning, marketing plan quarterly
Checks wines storage and temperature of all wine cellars at the Restaurant are in line with regulated atmosphere/Bev store
Work in collaboration with Chef to develop pairing for tasting venues and offers F&B products
Glasses maintenance, review glassware inventory and cleaning procedure to ensure breakage is minimized
Comply with all hygiene policy and procedures per Hotel standard
Develop and maintain Master wine list, and equal/relevant representation in various outlets based on outlet concept
Wine by the glass selection is relevant and dynamic to the concept by keeping it alive through regular changes
Ensure wine list is current, all item not available (out of stock) are removed
Wine names and description true to Terroir and vintage updated
Establishing wine Par's for each outlet and regular review based on sales
Perform any additional duties as assigned by the Restaurant Manager
Properly and accurately close guest checks
process cash and credit card payments
properly settle voided checks or complimentary items
Is responsible for the monthly wine inventory and report
Is responsible to maintain the agreed wine cost by as per the set standards of the Four Seasons
Controls spillage, over pour or undercharging the guests in restaurant
Maintains and manage the spoilage report of wines
Control operation expenses through effective budgeting, Purchasing decisions, inventory
Maintain spoilage, cobs and beverage revenue targets
Review slow moving wines and discuss with F&B outlet Managers how to promote sales
Achieve or meet the budgeted wine revenue for the Hotel
Profit retention
Managing labor effectively

Requirements

Highest level of integrity and transparency
Good interpersonal and relationship-building skills and a team player with high energy levels to work with cross-functional teams
Pro-active and inquisitive mind set to develop problem solving, decision making, conflict resolution and strategic thinking skills
Good written and verbal communication skills
Work in a safe, prudent and organized manner
Ability to pour, mix, and blend a wide variety, of wines, spirits, and missed drinks
Ability to accurately process cash and credit card transactions
Good knowledge of the Four Seasons policies and procedures
Requires a working knowledge of division operations as well as Four Seasons cultural and core standards, policies, and standard operating procedures
Working knowledge is generally learned on-the-job
Knowledge of Food & Beverage service, cost control, labor control, maintenance, merchandising, and accounting
Requires ability to operate computer equipment and other food & beverage computer systems
Requires reading, writing and oral proficiency in the English language
Wine certifications
Assist with the service of F&B to guests
Assist in making dining reservations and seating of guests
Assist with the cleaning of operational areas
Understand and familiar with hotel quality standards and service standards
Strong commitment to service
Understand and familiar with hotel quality standards and service standards
Strong commitment to service
Understand the market, innovated ideas in driving our beverage revenues
Successful candidates must possess legal work authorization for Japan and be fluent in English and Japanese business communication

What we offer

Competitive Salary, wages, and a comprehensive benefits package
Excellent Training and Development opportunities
Complimentary Accommodation at other Four Seasons Hotels and Resort
50% F&B outlet discount for other Four Seasons Hotel in Japan
Complimentary Employee Meals
Social insurance
Define contribution benefit
Yearly health checks up

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Hotel Sommelier / Est Assistant Manager

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