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:

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.

Wine Selection and Procurement:

Conduct regular tastings to expand and update the restaurant's wine list.

Collaborate with distributors and wineries to source unique and high-quality wines.

Monitor inventory levels and manage the ordering process to ensure a well-stocked and diverse wine selection.

Customer Service:

Provide personalized wine recommendations based on guests' preferences and menu choices.

Offer insights into the characteristics of various wines, vintages, and regions to enhance guests' understanding and enjoyment.

Ensure a high level of customer satisfaction by addressing inquiries, concerns, and special requests related to the wine program.

Wine Training and Staff Development:

Conduct regular training sessions for restaurant staff to improve their wine knowledge and service skills.

Collaborate with the kitchen team to develop a deep understanding of the menu, enabling effective wine pairing recommendations.

Foster a culture of continuous learning and enthusiasm for wine among the restaurant staff.

Cellar Management:

Maintain the wine cellar in optimal conditions, ensuring proper storage and organization.

Implement and oversee a rotating wine program to feature seasonal or special offerings.

Monitor and manage wine cellar inventory levels, conducting regular audits.

Collaboration with Culinary Team:

Work closely with the chef and kitchen team to create wine pairings that complement the flavors and profiles of the menu items.

Attend menu tastings to develop a deep understanding of each dish, enabling informed wine selections.

Wine Events and Promotions:

Plan and execute wine-related events, such as tastings, pairing dinners, and wine education sessions.

Collaborate with the marketing team to create promotions and marketing materials highlighting the wine program.

Adherence to Regulations:

Ensure compliance with all local, state, and federal regulations related to the sale and service of alcoholic beverages.

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