Eclipse Pool Terrace' Server Assistant

at  Four Seasons

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.

MAIN DUTIES/DESCRIPTION:

1. Describe the selection of food & beverage menu items to guests by offering interesting, and vivid descriptions of each item, origin, taste, and preparation methods; communicate guest orders including any special needs or requests to the kitchen; coordinate food timings; check completed kitchen orders with the guest’s original order; transport items to the guest table in a timely manner to ensure proper food quality.
2. Anticipate guest needs, ascertain satisfaction, and offer suggestions, and respond urgently and appropriately to guest concerns and requests.
3. Breakdown, clean and set-up of tables, buffets, and food stations as well as the back-of-house areas.
4. Comply with Four Seasons’ Category One and Category Two Work Rules and Standards of Conduct as set forth in Employee Handbook.
5. Retrieve and stock all linen, china, silver, glassware and food and beverage items.
6. Complete opening and closing side work as assigned and have all tables set according to standard. Provide unobtrusive and professional service.
7. Serve an appetizer to guests while explaining the contents and preparation.
8. Offer coffee, tea, bread and butter or serve any requested according to Four Seasons’ standards.
9. Change ashtrays and crumb tables.
10. Carry trays properly and safely as well as break them down.
11. Clear tables and reset them for specific number of persons.
12. Provide quick and attentive assistance to any mishap in the restaurant.
13. Breakdown any buffets or displays when needed and assist servers when needed.
14. Report any accident immediately, no matter how minor, to a manager.
15. Recognize and address potential intoxicated, disruptive or undesirable guests.
16. Clean service area when needed
17. Light and refill outside heater with propane when needed.
18. Sweep the outdoor seating space before/after a shift if needed.
19. Work harmoniously and professionally with co-workers and supervisors.
20. Ability to work closely with stewarding & culinary teams and Housekeeping.
21. Ability to work with 3rd parties (i.e. staffing agencies, etc…)
22. Plate, prepare food & beverage items and serve as indicated in the Standards Training Manual.
23. Assist with food & beverage service throughout hotel, guest rooms, meal periods, special events etc. Assist colleagues within the department to complete other duties (i.e. food running, clearing, cleaning, mise-en-place, polishing equipment etc).
24. Operate tea/coffee making equipment at any time based on guest requests.
25. Store supplies.
26. Take an active role in implementing safety procedures and following up within the department.
27. Respond properly in any hotel emergency or safety situation.

STANDARD DUTIES:

1. To provide a friendly and professional service that always exceeds guests’ expectations.
2. To ensure you read the hotel’s employee handbook and have an understanding of and adhere to the hotel’s rules and regulations and in particular, the policies and procedures relating to Fire, Hygiene, Health and Safety.
3. To undertake other duties and responsibilities which, while outside the normal routine, are within the overall scope of the position.
4. To report for duty punctually wearing professional attire. To maintain a high standard of personal appearance and hygiene and adhere to the hotel and department personal appearance standards.
5. To comply with local legislation as required.
6. To maintain good working relationships with your colleagues and all other departments through working by The Golden Rule.
7. To respond to any changes in the division as dictated by the needs of the industry, company or hotel.
8. To be flexible and extend job duties to carry out any other reasonable duties and responsibilities within the job capability as assigned, including redeployment to alternative departments/areas if required, to meet business demands and guest service needs.
9. Conduct and attend training sessions as outlined.
10. Wear hair restraint/hat, gloves to complete assignment within the kitchen areas.
11. Must be able to obtain any required food handling and/or sanitation certifications required by local or state agencies.
12. Perform other tasks or projects as assigned by the F&B Outlet Manager, Director of Food & Beverage.