SEZANNE Server | Four Season

Job Description

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:

Discover a true boutique experience at Four Seasons Hotel Tokyo at Marunouchi. Located within walking distance of Tokyo Station, this 57-key intimate urban retreat is at the heart of the city’s vibrant pulse. Explore the nearby galleries and upscale boutiques in Ginza, or indulge in Tokyo’s hidden gems, from sushi bars and speakeasies to exceptional izakayas and local cafes. The phenomenally talented, Chef Daniel Calvert, is at the helm of Maison Marunouchi and Michelin-starred Sézanne. The former is an elevated Parisian bistro, while the latter – listed on Asia’s 50 Best Restaurants and The World’s 50 Best Restaurants – is the epitome of fine French dining yet regionally-inspired.

The Server position provides an expertly served beverage or dining experience; anticipating the guests’ needs and as an expert on the menu options.

1) Maintain complete knowledge of:

a) All liquor brands, beers and non-alcoholic selections available in restaurant.

b) Every wine/champagne by the glass and major wines on the wine list.

c) Designated glassware and garnishes for drinks.

d) All food menu items, preparation method/time, ingredients, sauces, portion sizes, garnishes, presentation and prices.

e) Daily menu specials and out of stock items.

f) The Lobby Lounge & Bar layout, table/seat/station numbers, proper table set-ups, room capacity, and hours of operation, price range and dress code.

g) Imputing of items in the MICROS system.

h) Remember mentioned daily regular and V.I.P.s reservations

i) Be aware of in-house group activities, locations and times.

j) Correct maintenance and use of equipment.

k) All department policies / service procedures.

l) Cigar service and knowledge. 　

2) Maintain complete knowledge and strictly abide to local liquor laws, particularly those prohibiting service to minors intoxicated persons and drunk driving.

3) Maintain storage areas with proper supplies, organization, and cleanliness. Rectify any cleanliness/organization deficiencies as requested by superiors.

4) Replenish par levels for supplies and equipment. Complete requisitions to replenish shortages or additional items needed for the anticipated business.

5) Transport to the restaurant requested linens required for business.

6) Replace ashtrays with 1 or more butts with clean ashtray by using capping method.

7) Meet with the superior to review daily specials and out of stock items. Ensure that other members of the staff are aware of such changes.

8) Prepare special items for events in accordance with superior’s requests

9) Go to breaks as informed by superiors.

10) Perform work and side duties in accordance with departmental procedures. Identify situations, which compromise the department’s standards and inform the superiors of any opportunity.

11) Perform the preparation of station, ensuring compliance to departmental standards.