Four Seasons
Hospitality
HotelSommelier/estAssistantManager
“Hotel Sommelier / est Assistant Manager at Four Seasons. Skills: Wine program management, Guest satisfaction, Staff training. Plan, organize, control and direct work of employees. Ensure guest satisfaction”
What You'll Achieve.
Ensure guest satisfaction; Achieve or meet the budgeted wine revenue for the Hotel
Industry & Context.
Problem solving; Decision making; Conflict resolution
What They're Looking For.
Must Have
Highest level of integrity and transparency, Good interpersonal and relationship-building skills, team player with high energy levels, Pro-active and inquisitive mind set, Good written and verbal communication skills, Work in a safe, prudent and organized manner, Ability to pour, mix, and blend a wide variety, of wines, spirits, and missed drinks, Ability to accurately process cash and credit card transactions, Good knowledge of the Four Seasons policies and procedures, 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, Knowledge of Food & Beverage service, cost control, labor control, maintenance, merchandising, and accounting, Requires ability to operate computer equipment and other food & beverage computer systems, Requires reading, writing and oral proficiency in the English language, Wine certifications, Assist with the service of F&B to guests, Assist in making dining reservations and seating of guests, Assist with the cleaning of operational areas, Understand and familiar with hotel quality standards and service standards, commitment to service, Understand the market, innovated ideas in driving our beverage revenues, Legal work authorization for Japan, Fluent in English, Fluent in Japanese business communication
Nice to Have
Wine certifications
What You'll Do.
control and direct work of employees
Ensure guest satisfaction
Maintain harmonious and professional relationship with all departments
Comply with and enforce Four Seasons’ Work Rules
and discipline employees
Ensure established cultural and core standards are daily activities
Plan for outlet operation
Be visible in the operation
Promote good public relations
concerns or special requests
Attend regular operational meetings
Work harmoniously and professionally with Co-workers
Take ownership of the Hotel wine program
Train the teams within Food and Beverage
Assist in other areas of the department
Act as the responsible manager for Est. restaurant
Prepare and serve wines
Ensure proper pouring
Provide expert knowledge of wine
Ensure quality of all Food or Beverage items
Describe and ensure quality of all food items
Observe physical condition of facilities and equipment
Make recommendations for corrections and improvements
Perform any additional duties as assigned
Develop and run true Hotel wine program
Develop and run wine tasting and events
Develop wine marketing plan quarterly
Check wines storage and temperature
Work in collaboration with Chef to develop pairing
Review glassware inventory
Ensure breakage is minimized
Comply with all hygiene policy and procedures
Develop and maintain Master wine list
Ensure wine list is current
Remove out of stock items
Update wine names and description
Establish wine Par’s for each outlet
Regularly review wine Par’s based on sales
Properly and accurately close guest process cash
Properly settle voided checks or complimentary items
Responsible for the monthly wine inventory and report
Maintain the agreed wine cost
over pour or undercharging guests
Maintain and manage the spoilage report of wines
Control operation expenses through effective budgeting
Manage purchasing decisions
cobs and beverage revenue targets
Review slow moving wines
Discuss with F&B outlet Managers how to promote sales
Achieve or meet the budgeted wine revenue
Managing labor effectively
How You'll Work.
Team & Collaboration
Maintain harmonious and professional relationship with all departments; Work harmoniously and professionally with Co-workers and Supervisors; Attend regular operational meetings to ensure effective coordination and cooperation between departments; Work in collaboration with Chef to develop pairing for tasting venues and offers F&B products; Good interpersonal and relationship-building skills and a team player with high energy levels to work with cross-functional teams
Communication Scope
Good written and verbal communication skills; Reading proficiency; Writing proficiency; Oral proficiency in the English language; Japanese business communication
Process & Methodology
Wine program planning, Wine marketing plan quarterly
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