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 brand's 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.

Job Responsibilities:

- 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.
- 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.
- Ensure the department is kept in the organized manner in accordance with the company philosophy and policies, maximizing efficiency and productivity and achieving established goals; promote harmony between all departments.
- Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory and cash control.
- Demonstrate standard awareness, by setting an 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.
- Represent the department head in his/her absence.

Departmental Responsibilities:

- Ensure high quality guest service in his/her area; be highly visible.
- Maximize revenue by effective table management; plan for additional resources during high volume periods.
- Engage in guest interaction in a sensitive and appropriate manner; create personalized experiences; establish a network of regular guests and keep relevant and accurate records.
- Provide genuine hospitality and recognition, acting as host/hostess in the work area. Promote hotel services and products.
- Plan and execute events; propose menu and wine recommendations to event organizers.
- Take ownership of the guests' concerns and requests and act decisively to ensure guests' satisfaction when glitches occur.
- Be directly responsible for Medallia of the hotel, LQA, and Coyle audits.
- Maintain hygiene in the respective area and pass the Hygiene audit like PWT, HACCP.




- Actively develop culinary and wine knowledge; conduct regular food and wine tasting for employees; instill excitement and passion for international cuisines and wines in the team.

Specific Responsibilities and Tasks:

- Maintain 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 handbook.
- Conduct daily briefings and monthly departmental meetings (in the absence of the department head) and participate in meetings when invited.
- Provide regular and fair performance feedback to employees and immediate supervisors, formally and informally as appropriate.
- Be seen as a hands-on leader, assist employees in crunch times; walk the talk.
- Propose personal goals and objectives based on self-analysis of strengths and weaknesses; achieve agreed goals.
- Actively participate in the mentoring program when enrolled.
- Respond efficiently and accurately to restaurant customer complaints.
- Promote and ensure a safe working environment.
- Coordinate daily Front of the House and Back of the House restaurant operations.
- Ensure all resources for an efficient operation are in place; take routine inventories and reorder operating supplies when necessary.
- Be highly sensitive to guest preferences; assist in compiling guest history; offer a special service touch when an chance is presented.
- Appraise staff performance and provide feedback to improve productivity.
- Ensure adherence to cashiering and control procedures; maintain 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.

Requirements:

- 4-5 years of relevant experience in a 5-star hotel/resort.
- Possess 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.
- Possess excellent English, math, and psychometric abilities.
- Possess business acumen, well-developed PR skills, and personal flair.
- Knowledge of food & beverage service, cost control, labor control, maintenance, merchandising, and accounting.

Location: Mumbai, Mumbai, India.

📌 Outlet Manager (In Room Dining) (India)
🏢 Four Seasons Hotels and Resorts
📍 India