Basic Function: 

• Experienced technical position in the food and beverage service 

Role and Responsibilities 

General 

• Is directly responsible for the day to day key processes in his/her area of work. 

• Assist his/her supervisor in executing the day to day operational requirement. 

• Assumes training responsibilities when required; demonstrate high degree of standard awareness; promotes team work and act as a role model 

• Attends all scheduled training sessions 

• Actively offers operational, employee and customer (internal and external) related feedback to management 

• Displays warmth, care, and genuine enthusiasm when dealing with guests and internal customers, Lives the golden rule 

Departmental 

• Ensures the work area is ready for the service with pre and post service checks completed; assists in preparation of mise-en-place 

• Directs colleagues and takes responsibility for quality and sequence of service in his/her work area; takes order for, serves food and beverages to guest as per the hotel standard in a friendly, timely and efficient manner 

• Is thoroughly familiar with beverage and menu items and able to compose and recommend suitable menu progression and wine pairing; upsell sensitively 

• Provides genuine hospitality and recognition, acts as host/hostess in the work area. Promotes hotel services and products 

• Engage in guest interaction in a sensitive and appropriate manner; anticipates guest needs and ascertains satisfaction; takes ownership of guests concern and requests and acts decisively to ensure guest satisfaction when glitches occur 

• He/ She is directly responsible for Medallia of the hotel, LQA, and Coyle audits 

• He/ She should always maintain hygiene in their respective area and should pass the Hygiene audit like PWT, HACCP 

Specific responsibilities and task 

General 

• Adheres to the hotel’s code of conduct and grooming and hygiene standards 

• Is seen on working hands-on, assists colleagues in crunch times, walk the talk 

• Actively participates in briefing and meetings 

• Maintains a clean and orderly work area and promotes a safe working environment 

Departmental 

• Handles services on large table, VIP’s, and private events 

• Describes food and beverage menu items with interesting and vivid descriptions in a concise, informative and appropriate manner 

• Is highly sensitive to guest preferences; assists in compiling guest history; offers a special service touch when an opportunity is presented 

• Accurately posts guest checks, processes payments and adheres to related control procedures in a vigilant manner 

• Assists in supplies requisitions according to established procedures 

Appropriate manual/policy and procedure:  

• Four seasons service culture standards 

• Four seasons core standards 

General 

Front and lobby areas  

Problem resolution 

Heart of the house/employee dinning 

Staff locker rooms 

Compliance policies 

1.Confidential, privacy and proprietary data statement 

2.Policy against harassment 

3.Electronic system policy 

Skills and Abilities:  

Special requirements: 

• Has to have 1-2 years of relevant experience in a 5-star hotel/resort 

• Possesses aptitude and upward mobility 

• Should be flexible in working in different outlets on business demand 

• Possesses excellent English, math and psychometric abilities 

• Possesses guest PR skills and personal flair 

• Has undergone formal training in food and beverage knowledge