about 1 month ago
Launching in January 2017, Bayou & Bottle is poised to take its rightful place as a lobby bar hot spot and will serve as a critical component of the Four Seasons’ massive multi-million-dollar renovation that will transform the storied property into “Houston’s Living Room.”
This downtown Houston concept will be a lively American bar destination complete with vintage bar wear, exquisite whiskey flights, vibrant classic artwork and over seventy varieties of bourbon for luxurious consumption.American novelist Mark Twain once mused that “too much of anything is bad, but too much good whiskey is barely enough.” For the esteemed visitors to Bayou & Bottle, a healthy amount of good whiskey will soon be on the agenda. The menu offerings at the forthcoming concept might just supply enough of the spirit to have made even Mark Twain envious.
Over the past eighteen years, Richard Sandoval has emerged as one of the world’s leading executive chefs and restaurateurs.His restaurant group – Richard Sandoval Restaurants – (RSR) has successfully launched and operated over forty different concepts around the world, including his original venture Pampano in New York City with legendary opera star Placido Domingo, Masa 14 in Washington, D.C. and Pata Negra in Chicago. With a track record conceptualizing and operating uniquely innovative concepts around the world, Sandoval has expanded his presence by entering the world of television where he has evolved into a popular television food personality. Bayou & Bottle will mark Richard Sandoval’s first foray into Texas.
The role of the Bourbon Steward includes:
The ability to converse with guests and inquire about their bourbon and spirit preferences
The ability to be visible in the operation, provide recognition, promote good public relations, and handle complaints, concerns or special requests for guests, clients, and group contacts.
The ability to provide complete information regarding bourbon, wines and other spirits. Has extensive knowledge of bourbon, spirit and wine lists as well as menu items and their preparation.
The ability to properly serve bourbon and other spirits
The ability to check back with guests to assure their satisfaction.
Take an active role to meet the financial goals of the bar to meet the financial goals of the bar.
The ability to keep in contact with beverage storeroom to ensure availability and correctness of products.
The ability to meet with purveyors to stay informed of product availability, potential new products, discounts, etc.
The ability to conduct in-service training for staff and inform them of local tastings.
The ability to revise the Bourbon list on a continual basis.
The ability to make pricing recommendations.
The ability to deplete slow moving items and to keep inventories stable.
The ability to communicate with the restaurant managers and Food and Beverage Director on a daily basis.
The ability to set up the cigar service ensuring an adequate supply of quality product.
Maintain knowledge of competition and industry trends
Observe physical condition of facilities and equipment in the outlet and make recommendations for corrections and improvements as needed.
Work harmoniously and professionally with co-workers and supervisors.