Responsible for the bar production, MARCUS Restaurant & Lounge

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.

About the location:

The vibrant new centrepiece of the city's Golden Square Mile. Chic and sleekly modern, Four Seasons Hotel Montreal forms the vibrant new epicentre of the Golden Square Mile. Dine at our stellar restaurants and shop at the luxurious Holt Renfrew Ogilvy. In this world capital of style and culture, Four Seasons savoir faire helps shine a fresh light on the city.

Job summary

The Responsible for the bar production will be responsible for creating, overseeing and managing the cocktail program for the hotel. Responsibilities include the creation of the cocktail lists, production of the ingredients and inventory of alcoholic and non-alcoholic products for the hotel's various bar areas. This employee will also supervise the ice program. This person will be responsible for creating and implementing a production schedule of juices, syrups, soft drinks, tonics, tinctures and all other ingredients for the various bars.

Finally, this role will be accountable to ensure a robust training program for the bar team, cocktail descriptions and that the cocktail program is consistently delivered at the expected high standards for our guests by working closely with the leadership team to conduct standard tests and mixology training for the bar and service team. The Responsible for the bar production is expected to be the ambassador for Marcus’s and the hotel’s cocktail program, well versed in talking about the vision for the program and comfortable being in front of media and large groups of people.

Core Responsibilities

• Be the ambassador for the hotel’s mixology program.

• Create all cocktail lists for Marcus and the hotel’s event functions.

• Work alongside the Marcus leadership team and Director of Food and Beverage to establish the vision for the cocktail program.

• Accountable for training and empowering the team. Participate in the hotel’s “Embark” onboarding program to present the cocktail program to new joiners.

• Write and distribute cocktail descriptions for all new and existing cocktails.

• Conduct cocktail demonstrations for guests, media, public relations and as part of training.

• Regularly spend time behind the bar to monitor operations and identify opportunities to improve standards. Standards may include both service, production, cocktail recipe and cleaning standards.

• Able to perform bartender duties and assist bartenders as needed.

• Maintain the highest standards of food and beverage hygiene and safety in the hotel’s bars and laboratory areas.

• Set up and operate an ice production program using industrial-grade equipment;

• Manage the production schedule and inventory of alcoholic and non-alcoholic ingredients for the different bar areas (juices, syrups, tinctures, mocktails and all others);

• Actively participate in the research and development of new bar techniques and tools;

• Know and implement all departmental policies and procedures relating to customer service;

• Be fully conversant with the specific characteristics of all spirits, beers, wines and non-alcoholic beverages in the hotel;

• Meet regularly with bar staff and review with them all information relevant to the day's operations;

• Maintain bar equipment in good working order;

• Determine the quantity of surplus ingredients, materials and equipment required. Place orders to fill any shortages to meet operational requirements;

• Inspect all aspects of preparation areas to ensure compliance with standards of cleanliness and organization;

• Carry out any other related tasks or projects requested by hotel management;

• Complies with Four Seasons’ Category One and Category Two Work Rules and Standards of Conduct as set forth in Employee Manual;

Desired Qualifications and Skills

• Ability to communicate in French and English, both orally and in writing (expert level);

• Four (4) to five (5) years' experience in a similar position;

• Desire to help out when needed;

• Good resistance to stress and ability to manage it positively and effectively;

• Have a good understanding of the organization and operation of a professional kitchen;

• Maintain excellent presentation, elocution and interpersonal skills with customers, employees and suppliers;

• Maintain a professional appearance and conduct oneself in a mature manner at all times, including representations outside the hotel;

• Excellent knowledge of modern kitchen and bar equipment and techniques (clarification, carbonization, infusions, sous-vide, etc.);

• Experience in ice production for a high-end establishment;

• Good computer skills, including a working knowledge of various POS systems, MS Word, Excel and Adobe;

• Comfortable with working atypical and sometimes long hours, and available evenings and weekends;

What's in it for you?

• Extended Health Coverage (dental, vision, life insurance, RMT, prescription drugs, etc.) after probationary period;

• Discounts at MARCUS Restaurant and our 5-Star Spa;

• Employee theme recognition days and events - Employee of the month, Years of service celebrations, birthday events, etc.;

• Complimentary meal per shift in our employee dining room (Café 1440);

• Retirement plan with employer contribution;

• Paid time off vacation days and 2 additional floating holidays per year;

• Excellent training and development program;

• Employee Travel Program, including complimentary stays at Four Seasons globally (by length of service and subject to availability).

• And more!

The list of tasks specified above is not exhaustive, the function will require a constant adaptation to situations of high activity and specific management of customer relations.