Mixologist at Four Seasons Hotels Limited - Turkey

, , Seychelles -

Full Time

Start Date

Immediate

Expiry Date

14 Feb, 26

Salary

0.0

Posted On

16 Nov, 25

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Mixology, Cocktail Creation, Guest Relations, Team Leadership, Food Knowledge, Bar Management, Event Planning, Sales Analysis, Budget Management, Training, Communication, Problem Solving, Hospitality, Organizational Skills, Culinary Knowledge, Wine Knowledge

Industry

Hospitality

Description

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: A romantic hideaway set in a tropical paradise. A gentle ocean breeze floats up the granite hillside and into your tree-house villa, reminding you to take it slow. Whether it’s just the two of you, or the extended family, spend days lounging by your private pool and playing in the turquoise waters of Petite Anse bay, or find bliss at our hilltop Spa, before a sunset meal on a deserted beach. However paradise might look for you, we guarantee you’ll find it here. Special Requirements Has 3 - 5 years of relevant experience in a 5 star hotel/resort. Possesses aptitude, management skills and upward mobility. Possesses excellent English, math and psychometric abilities. Possesses business acumen, well developed guest PR skills and personal flair. Has a well developed interest in food and bar product; has undergone professional training in food and bar knowledge; is a 'foodie'. Major Responsibilities General Is actively involved in the creation of new cocktails. Head in developing bar menu and creating new beverages. Also will be following-up on proper snacks delivery as per Four Seasons standard, and creation together with his culinary team of adequate snack depending of the time of the day. Will be responsible for the product enhancement and bring new concept and ideas compare to the competition. Assists the Department Head in motivating and developing a skilled team, leads by example and instils a culture of continuous learning and improvement among employees; actively participates in Employee Relations activities and programmes. Is actively involved in identifying and assessing the needs of employees and helps in the career development of every employee through effective coaching, training and by instilling company values; is concerned for employees' continuous development and personal growth. Ensures the department is kept in an organized manner in accordance with company philosophy and policies, maximizing efficiency and productivity and achieving established goals; promotes harmony between all departments. Displays warmth, care and genuine enthusiasm when dealing with guests and internal customers; lives the Golden Rule. Demonstrates standards awareness, by setting example for standards execution, standards testing and implementing action plans to achieve established product and service goals Assists the Department Head in preparing annual plans, forecasts and managing expenses to meet departmental budgetary goals, and also driving the up-selling concept plan that must be putted in place and followed-through. Represents the Department Head in his/her absence. Departmental Ensures high quality guest service in his/her area; is highly visible and actively participates in service; assists in taking and serving orders. Maximizes revenue by effective table management; plans for additional resources during high volume periods. Engages in guest interaction in a sensitive and appropriate manner; creates personalized experiences; establishes a network of regular guests and keeps relevant and accurate records. Provides genuine hospitality and recognition, acts as host/hostess in the work area. Promotes hotel services and products. Plans and executes events; proposes menus and wine recommendations to event organizers. Takes ownership of guest concerns and requests and acts decisively to ensure guest satisfaction when glitches occur. Is seen as actively developing his/her culinary and wine knowledge; Conducts regular food and wine tastings for employees; instils excitement and passion for international cuisines and wines in his/her team. Inspects and ensures the work area is in good physical repair; reports defects and ensures timely rectification. Specific Responsibilities and Tasks General Maintains an organized administration of departmental and personnel records, including rostering and leave planning. Ensures employees adhere to the code of conduct and grooming & hygiene standards as specified in the employee handbook. Conducts daily briefing and monthly departmental meeting (in the absence of the Department Head) and participates in meetings when invited. Provides regular and fair performance feedback to employees and immediate supervisor, formally and informally as appropriate. Is seen as a hands-on leader, assists employees in crunch times; Walks the talk. Proposes personal goals and objectives based on self analysis of strengths and weaknesses; achieves agreed goals. Actively participates in the mentoring program when enrolled. Maintains a clean and orderly work area and ensures tools & equipment are well maintained and in sufficient supply and takes appropriate action. Promotes and ensures a safe working environment. Performs any additional duties as assigned. Departmental Performs pre- and post service checks; ensures subordinates are immaculately groomed and aware of daily specials and promotional offers. Ensures all resources for an efficient operation are in place; takes routine inventories and re-orders operating supplies when necessary. Is highly sensitive to guest preferences; assists in compiling guest history; offers a special service touch when an opportunity is presented. Assists the department head in sales and marketing activities, conducts and evaluates routine. sales analysis and competitive pricing surveys; keeps abreast of F&B trends and new developments in the market. Ensures adherence to cashiering and control procedures; maintains a 'clean' POS database. Conducts routine maintenance and housekeeping inspections. Reports to Department Head Appropriate Manual/Policy & Procedure Four Seasons Service Culture Standards Four Seasons Core Standards General Front & Lobby Areas Problem Resolution Heart of the house / Employee dining Heart of the house / Staff locker rooms Departmental Room Service Private Bar Guest Room Amenities Bar & Lounge Restaurant Service Pool & Beach Staffed Pool & Beach Food & Beverage The Kids Experience Compliance Policies Confidential, Privacy and Proprietary Data Statement Our Policy against Harassment Electronic Systems Policy Management Code of Conduct Signature/Acceptance I have fully read, understood and accept the job description presented to me and have received appropriate procedures and company policies outlined above by my superior. Dedicated to perfecting the travel experience through continual innovation and the highest standards of hospitality, Four Seasons can offer what many hospitality professionals dream of -the opportunity to build a life-long career with global potential and a real sense of pride in work well done.

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Responsibilities

The Mixologist will be actively involved in creating new cocktails and developing the bar menu while ensuring high-quality guest service. They will also assist in motivating and developing a skilled team, promoting a culture of continuous learning and improvement.