Summary:  

Serve guest needs by providing exceptional knowledge of food & beverage menu items as well as information regarding preparation methods.   

Qualifications: 

• High school education or equivalent experience. 

• Average reading, writing, and oral proficiency in the English language.  

• Minimum one year of food service or related work experience is preferred. 

Main Responsibilities:  

ESSENTIAL FUNCTIONS:  

• Be part of the opening team 

• Offer pre-determined menu selections to each table; maintain knowledge of each selection’s, origin, taste, and preparation method; communicate guest orders including any special needs or requests to the Banquet Manager or kitchen; 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.  

• Assist in set-up of linen, china, glass, silver, and accent pieces for each function according to the banquet event order.  

• Anticipate guest needs, ascertain satisfaction, and respond urgently and appropriately to guest concerns and requests.  

• Breakdown, clean and set-up of tables, buffets, and food stations.  

• Comply with Four Seasons’ Category One and Category Two Work Rules and Standards of Conduct as set forth in EmPact. 

• Work harmoniously and professionally with co-workers and supervisors.  

NON-ESSENTIAL FUNCTIONS: 

• Plate and prepare food items.  

• Polish silverware, china, glassware for each function according to banquet event order. 

• Assist with dry good inventory and preparation of any food and beverage product according to banquet event order. 

• Cut fruit and prepare beverage garnishments.