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 ROLE

Saikindō Senior Bartender provides hotel guests and servers with quick and efficient beverage service with a complete working knowledge of all products served by the bar.

WHAT YOU WILL DO

• Support Head Mixologist of area in planning, organizing, controlling and directing the work of Bartender in the Restaurant or Bar, ensuring guest satisfaction, revenue, and team development.
• Maintains a working knowledge of food, wine, spirits, cocktails
• 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.
• Excellent product quality at a fair price and attend regular operational meeting to ensure effective coordinate and cooperation between departments
• Maintain the concept and position of restaurant or bar in the community
• Describe and ensure quality of all food items, ingredients, and preparation methods, as well as provide expert knowledge of wine and spirits in an elegantly appointed environment dedicated to an attentive and distinctive experience for all meals period
• Selecting, training, evaluate, lead, motivate, coach, and discipline all employees, within Restaurant or Bar to ensure that established cultural and core standards are met; long-range strategic 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
• Provide knowledge and skill training to team both on the job and class room training.
• Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory and cash control.
• 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.
• Forecast workloads and arrange work schedules prepared accordingly to guest needed
• Requires ability to operate computer equipment and other food & beverage computer systems
• Perform other tasks or projects as assigned by the F&B Outlet Manager, Director of Beverage, Asst. Director of F&B and Hotel Manager.