Director of Banquets

Director of Banquets

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.

Basic Function:

• Plan, organize, direct and control the work of employees and managers in the in the Food & Beverage Division while ensuring exceptional service and attention to guests.

Role and Responsibilities:

• Select, train, evaluate, lead, motivate, coach, and discipline employees and managers in multiple Food & Beverage operations and outlets to ensure that established cultural and core standards are met. (20%)
• Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control while focusing on creative revenue generation solutions to maximize profit. (20%)
• The ability to be visible in the operation, recognize and maintain relationships with regular guests as well as cultivate relationships with new patrons. (20%)
• The ability to work closely with the 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.  (10%)
• Communicate with employees and managers to ensure operational needs are met as well as attend regular operational meetings to ensure effective coordination and cooperation between departments.  (10%)
• Comply with Four Seasons’ Category One and Category Two Work Rules and Standards of Conduct as set forth in Impact. (10%)
• Work harmoniously and professionally with co-workers and supervisors. (10%)

• Assist with service in all Food & Beverage outlets.
• Assist with set-up and cleaning of operational areas.

Skills and Abilities:

• 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.
• Requires ability to operate computer equipment and other food & beverage computer systems.
• Requires reading, writing and oral proficiency in the English language.

Education:             College degree preferably specializing in hotel/restaurant management or equivalent experience is                             required.

Experience:           Three to five years’ previous experience in multiple food & beverage department head positions.

Experience Level

Executive Level