Beverage Manager

• Plan, organize, control and direct the work of employees of the Roof Top Bar while ensuring guest satisfaction.
• Provide technical guidance on beverage products and service for the other bars of the F&B operation.

• Builds a motivated and skilled team, leads by example and instills a culture of continuous learning and improvement among employees; actively participates in Employee Relations activities and programmes.
• Actively plans and manages the career development of every employee through effective coaching, training and by instilling company values; is concerned for employees' continuous development and personal growth
• Organizes and manages the department in accordance with company philosophy and policies, maximizing efficiency and productivity and achieving established goals; promotes harmony between 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.
• Prepares annual plans and forecasts, consistently monitors and manages budgetary goals

• Ensures high quality guest service in his/her area, is highly visible and actively participates in service; assists in taking and serving orders
• Achieves revenue and profit targets; proposes revenue enhancement and cost management ideas to senior management
• Engages in the marketing of his/her outlet; participates in the drafting and implementation of the Food & Beverage marketing plan; initiates discussions on menu mix with senior Food & Beverage management; drives up sellingprograms
• 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’s services and products
• Takes ownership of guest concerns and requests and acts decisively to ensure guest satisfaction when glitches occur
• Organize the beverage system, direct and supervise employees working with beverages and evaluate the overall effectiveness of the system.
• Plans and executes events in cooperation with PR, Sales & Marketing.
• Proposes menus and wine recommendations to event organizers. Continuously develops his/her culinary and wine knowledge; conducts food and wine tastings for colleagues, instills 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

• 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 (with minutes copied to division head) and participates in meetings when invited
• Provides regular and fair performance feedback to employees, formally and informally as appropriate
• Is seen as a hands-on leader, assists employees in crunch times; Walks the talk
• Maintains a clean and orderly work area and ensures tools & equipment are well maintained and in sufficient supply
• Promotes and ensures a safe working environment
• Performs pre- and post-service checks; ensures subordinates are immaculately groomed and aware of daily specials and promotional offers.
• Is highly sensitive to guest preferences; ensures the department's guest history is up to date and relevant
• Executes 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; submits recommendations to F&B management.
• Assists in the management of the Hotel's wine list.
• Ensures adherence to cashiering and control procedures; maintains a 'clean' POS database.
• Is proficient in the costing of menu and beverage list items including buffets; is able to determine and analyze gaps between actual and potential food & beverage costs as well operating expenses.
• Manage the Bar Operations in a structured and efficient manner by ensuring a seamless meeting experience for all guests..
• IS creative in developing engaging events at the Bar.
• Performs any additional duties as assigned

• Has 3 - 4 years of relevant experience l in a 5-star hotel/resort
• Possesses aptitude, management skills and upward mobility
• Must have prior Mixologist experience.
• Possesses business acumen, well developed guest PR skills and personal flair
• Has a well-developed interest in food and wines; has undergone professional training in food and Wine knowledge; is a 'foodie'

Four Seasons Hotels