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 ROLE

The Saikindō Lead Hostess is the first and last point of contact with the guest upon entering/exiting the restaurant. She is the first and last impression the guest will have of the outlet and because of that, are an integral part of guest satisfaction

WHAT YOU WILL DO

1. Lead and train Hostesses to perform their tasks smoothly and properly.
2. Seat guests promptly at a table pre-set for the number in the party and according to guest preference.
3. Set up host/hostess stand, review guest reservation book, and make recommendations as to the set-up of the room, maintain a station chart and cover count for the restaurant while recognizing the maximum workload capacity of each server in order to meet Four Seasons Service standards.
4. Answer telephones according to Four Seasons standards and take guest reservations or provide information regarding the restaurant or any other hotel service.
5. Anticipate the needs of guests, respond accordingly to guest inquiries or problems, and recognize regular guests by name and utilize the guest’s name consistently.
6. Inspect and maintain daily menus to ensure quality, condition and appearance while developing a complete working knowledge of all menu items and daily specials.
7. Work harmoniously and professionally with co-workers and supervisors.
8. Communicate with guest and employees using a positive and clear speaking voice. Listen to understand requests respond with appropriate actions and provide accurate information.
9. Perform other tasks or projects as assigned by the F&B Outlet Manager, Director of Beverage, Asst. Director of F&B and Hotel Manager.