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:

Four Seasons Hotel Seoul is located in the heart of Seoul, offering world-class customized services and sophisticated features based on its craft and expertise. The Hotel, standing tall with 29 glittering stories, is meant to look like an ancient Korean palace of old, but stylized and brought into the 21st century. Classic Korean nature motifs and modern aesthetics adorn the décor, reflecting the surrounding mountain backdrop and views of Gyeongbokgung and Changdeokgung Palaces. The Hotel features 8 distinct restaurants and bars, including award-winning Yu Yuan and the secret speakeasy Charles H., ranked as the Best Bar in Korea and one of the Asia's 50 Best Bars. The rest of the hotel is equally stunning with the works of over 130 Korean artists featured throughout the establishment. From contemporary art and pottery pieces in the rooms and halls to the intricate three-dimensional Korean ship created out of hundreds of ivory-colored buttons by Ran Hwang, Four Seasons Hotel Seoul has held the top spot as Seoul’s leading luxury hotel and rightfully so.

Catering Assistant Manager
Full time

Position : Assistant Department Head
Four Seasons Hotel Seoul

 

The Four Seasons Hotel Seoul is looking for a Catering Assistant Manager, who shares a passion for excellence and who infuse enthusiasm into everything they do. We are looking for a candidate that is dedicated to creating personalized experiences and lasting memories for our guests. This position reports to the Director of Catering. 

 

Experience

• Experience in large 5 star hotel at similar position with min 5 year experience in conference service

Qualifications and Skills

• Demonstrated ability to interact with customers, employees and third parties that reflect highly on the hotel, the brand, and the Company.
• Problem solving, reasoning, motivating, organizational and training abilities.
• Proficient in the use of Microsoft Office 
• Good bilingual writing skills

Essential Functions

• To meet the catering budget by driving catering business through the proactive sales activities and strategies
• To coordinate the events and ensure smooth operation with all departments and to maximize business opportunities.
• To deliver the highest service standards.

Functions

• To conduct all business practices according to Four Seasons corporate policy.
• Adhere to Four Seasons Core and Culture standards and to achieve / exceed Guest Satisfaction Surveys Goals
• Respond in accordance to Sales & Marketing core standards at all stages of the sales process.
• Assist Director of Catering in execution of shared vision and direction in People, Product & Profit.
• To be aware of the business market trend with the information of competitors in the market
• Continue to maintain close relationship with existing clients while building relationship with new clients through proactive sales activities
• Action plan with the strategy related to respective catering market
• Actively participate in achieving the departmental goals, which contribute to the Marketing budget
• Take ownership of customer from point of contract to after sales service
• Respond to all telephone and walk in inquiries regarding catering space
• Maintain an active trace/follow-up system on all personal sales calls
• Develop creative and attractive menu presentations for potential clients.
• Supervise the execution of events.
• Keep Director of Catering promptly and fully informed of all problems or unusual matters so prompt corrective action can be taken where appropriate.
• Review all banquet event orders and daily and weekly banquet sheets to ensure accuracy in content as well as spelling.
• Shared responsibility with Director of Catering in daily management of conference service team in administrative and operational.
• Shared responsibility in leading team in product development, marketing strategies, sales initiatives and awareness of competition.
• Initiate team spirit, motivating subordinates in support of department goals, in sales and operations. Interdepartmental relations to be professional not compromising customer satisfaction, revenue, profitability or associate morale of department / Hotel.
• To be a role model through leadership skills & lead by example.
• Empower team members to better facilitate decision making in relation to department and company goals.
• Lead department Guest Satisfaction. Engage is post-event follow-up such as seeking feedback, conducting post-mortem, asking for future business or referrals.
• Communicate Last Minute group and event details to all operational departments concerned for their own productivity and achievement of guest satisfaction.
• Manage prompt attendance at departmental meetings, projects and customer appointments and deadlines in an organized manner.
• Take ownership of customer from point of contact to after sales service.
• Review all function space with the Banquet Manager and Head House attendant in regards to any requirements for a function.
• Ready to support any operational crunch within the Hotel or off-site events, Hotel run events.
• Ready to support any community initiatives by the Hotel as our contribution to society.
• Perform any other duties and responsibilities or changes required by Management.
• Problem resolution. To facilitate bring to attention any misunderstandings, miscommunication to immediate superior for proper clarifications as a team and department.
• To adhere to personal behavioral norms of integrity such as grooming, ownership, contractibility, accountability, responsibility, visibility, punctuality and the like.
• Responsible for the general upkeep, cleanliness and improvement of office / desk / catering facilities.
• Perform any other duties assigned by immediate supervisor or department head according to changing business, economic, customer needs or restructure within Sales & Marketing department.

 

Operations for Accounts

• Solicit and book all types of catering business from various sources of leads
• To be responsible for customers from point of contract to after sales service
• Liaises with clients to finalizing details and gives professional advice on set-ups and planning of functions.
• Ensure the system is in place for effective communication with the organizers.
• Responsible for the dissemination of groups and events related information to other departments (e.g. issue Group Resumes/BEOs/Chairs pre-con meetings)
• Maintains close co-ordination with respective departments on organizers’ requirements.
• Be visible to the organizer and clients during their event/group dates and checks on guest satisfaction.
• Works closely with various departments to ensure quality service is delivered to our clients at all times.
• Ensures Master A/C postings are correctly done. Review bills with organizers regularly so as to eliminate any adjustments on final invoice.
• Maintains close communication with concerned Sales Managers throughout the process.
• Give feedback in a timely professional and constructive manner after the groups / events

Business Administration

• Creative and professional proposals and contracts to clients
• Motivate and train Catering Coordinators to ensure their best performance. Facilitate and monitor trainings of new team members.
• Establish good working relationship within the department and other departments.
• Manage and ensure proper usage of Golden S&C system
• Maintain an effective office organization and procedures. Create a professional and effective working environment.
• Supervises the execution of groups and groups with events. Review all function space with banquet manager and when necessary key representatives from other department. Ensure client’s satisfaction for all events.
• Attend/Chair the following meetings: Morning Catering Briefing, Group Resume Meeting, Banquet Event Order Meeting, Pre-Con Meetings, Menu Tastings and Planning Site Visits.
• Comply with Four Seasons standards for Sales and Marketing, while working harmoniously and professionally with co-workers.

Business Development

• Maintain close relationship with existing accounts and develop new accounts in the market through the proactive sales activities
• Solid action plan with strategy considering the market trend including those of competitors
• Participate in relationship building visitations when necessary.
• Conducts joint site inspections with potential clients with Sales & Catering team when required.
• Works closely with the Director of Catering and team to adjust strategies, procedures or account coverage as needed to achieve the overall planned goal.
• Services and manages to conduct hotel inspection
• Maintain effective communications with all clients and internally at all times.

Personal Development

• Active participation in training
• Ensure understanding of individual job responsibilities, goals and standards of performance
• Perform other tasks or projects as assigned by hotel management.
• Finds solutions to the inevitable challenges and glitches that arise while groups are on property and keep Director of Catering promptly and fully informed of all problems or unusual matters so prompt corrective action can be taken where appropriate.
• Active participation in IDP

Hygiene & Food Safety Control Standards

• Liaise with Food & Beverage Department in ensuring that the hotel hygiene and food safety control standards are maintained.
• Ensure that staffs are adhere to the basic hotel hygiene and food safety control standards, as well as procedures in handling complaints on food hygiene (eg. food poisoning)

Developing New Concepts

• Maintains a high level of product and service knowledge in order to explain and sell services and facilities to guests.

Visa Requirements

Must already possess valid work authorization in South Korea.

 

We look forward to receiving your application!