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:
This incredible hotel project located in the capital of Morocco sits on 15 acres and consists of 13 buildings for accommodation, restaurants, lobby, located within lush gardens, in and outdoor pools and overlooking the Atlantic Ocean.
Main Duties:
1 Select, train, evaluate, plan schedules and ensure high employee performance and PB, motivate, coach, and discipline all employees in the Hotel’s In-Room Dining Department to ensure that established cultural and core standards are met: long-range strategic planning for outlet operation.
2 Plan schedules & ensure high employee performance.
3 Supervise the In-Room Dining operation as well as the Private Bar activities and its respective employees inclusive of managers.
4 Be creative when setting up guest room amenities.
5 Ensure attractive presentations and non-obtrusive service are delivered within guest rooms, inclusive of age appropriate items readily available.
6 The ability to be visible in the operation, provide recognition, promote good public relations, and handle complaints, concerns or special requests for guests, clients, and group contacts.
7 Describe and ensure quality of all food items, ingredients, and preparation methods, as well as provide knowledge of wine and spirits in an elegantly appointed environment dedicated to an attentive and distinctive experience for 24-hour a day in-room dining and in-room private bar services.
8 Work closely with the Director of Food & Beverage, Executive Chef and Sous Chefs to design effective menu and amenity options while ensuring excellent product quality at a fair price and attend regular operational meetings to ensure effective coordination and cooperation between departments.
9 Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory and cash control.
10 Observe physical condition of facilities and equipment in the guest rooms and make recommendations for corrections and improvements as needed.
Inspect guest rooms for spot checks on private bar set ups and amenity deliveries as well as random quality checks to build guest loyalty in return.
11 Comply with Four Seasons’ Category One and Category Two Work Rules and Standards of Conduct as set forth inEmPact.
12 Work harmoniously and professionally with co-workers and supervisors.
13 Assist with the service of food & beverage to guests.
14 Assist with the cleaning of operational areas.
15 Assist with private bar operation as well as in-room amenity deliveries/set up.
16 Create and implement plans to correct problems identified in operational surveys, such as Employee Engagement Survey (EES), Coyle, LQA etc.
17 Be able to understand and conduct departmental Profit & Loss (P&L) statements and justify related expenses on a monthly basis.
Standard Duties
1 Provide a friendly and professional service that always exceeds guest’s expectation.
2 Assist in phone coverage with other departments.
3 Assist the department to upkeep relevant notice boards.
4 Prepare related paperwork for new hires.
5 Requires knowledge and the ability to operate computer equipment including word processing and spreadsheet software plus other systems (i.e. Opera, Windows, Bayan payroll and analysis reports etc).
6 Accept responsibility for the health safety and welfare of all areas of the department, guests and employees and to respond properly in any hotel emergency situation.
7 To safeguard guests and employees with knowledge and application of health and safety, accident prevention, fire drills and first aid.
8 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.
9 Undertake other duties and responsibilities which, while outside the normal routine, will be within the overall scope of the position.
10 Report for duty punctually wearing the correct uniform/attire and name badge. To maintain a high standard of personal appearance and hygiene and adhere to the hotel and department personal appearance standards.
11 Wear hair restraint/hat, gloves, apron, jacket and closed toed shoes at all time while on duty.
12 Comply with local legislation as required.
13 Maintain good working relationships with your colleagues and all other departments through working by The Golden Rule.
14 Respond to any changes in the department as dictated by the needs of the industry, company or hotel.
15 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.
16 Perform other tasks or projects as assigned by the hotel management.
17 Must be able to obtain any required food handling and/or sanitation certifications required by local or state agencies.