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:
Bathed in natural light, our seaside Hotel cascades down a hillside toward the Atlantic. Perched on a beach just 10 minutes from the heart of Morocco’s largest and liveliest city, the sweeping views you’ll find from your private balcony easily fulfill the romantic reputation that precedes Casablanca. With architectural marvels both historic and modern, a cutting-edge art scene and world-class restaurants, allow us to show off the best of our alluring port city, starting with a plate of fresh local seafood prepared à la minute at Bleu. Our Oceanfront sanctuary offering a resort-like atmosphere minutes from the city’s key business districts and cultural landmarks opened in November 2015, and has 186 rooms, 3 food and beverage outlets including a grill & seafood restaurant, a modern Moroccan lobby lounge serving exquisite tea times and a poolside restaurant famous for its Sundays barbecues, an outdoor pool with private poolside cabanas, fitness center, and a stunning spa offering bespoke treatments that pay tribute to ancestral beauty techniques and ancient Moroccan traditions at Le Spa.
ORDER TAKER JOB DESCRIPTIONS
Take guest orders, communicate special requests to the kitchen, and coordinate delivery of orders and complementary in-room amenities according to Four Seasons Standards.
Answer telephone using courteous, efficient telephone etiquette while obtaining all information necessary to process the guest’s order according to Four Seasons Standards, describe the selection of food & beverage menu items to guests by offering interesting, and vivid descriptions of each item, origin, taste, and preparation methods.
Upsell additional services and products to maximize revenues.
Communicate guest orders including any special needs or requests to the kitchen using the hotel’s point-of-sales system; check completed kitchen orders with the guest’s original order; Private Bar and beverage food quality; guestroom by Room Service Servers in a timely manner to ensure proper food and beverage quality; properly and accurately close guest checks; record guest charges and gratuities.
Anticipate guest needs, ascertain satisfaction, and offer suggestions, and respond urgently and appropriately to guest concerns and requests.
Coordinate amenity delivery by ensuring that all requests are received, filed, ordered from kitchen and delivered in a prompt and accurate fashion.
Maintain and file logs of amenity deliveries, table retrievals and private bar service requests.
Update Opera with guest preferences collected and maintain regular reports to review in-house and arriving VIPs with special requests/set-ups.
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.
Stock and order paper (cups, tags, straws etc) and office (Micros paper, printing paper, amenity cards, breakfast doorknob menus etc) supply items.
Assist in setting tray tables for delivery.
Work closely with the housekeeping coordinator to handle in-room guest requests simultaneously and seamlessly.
UseHotSOS to dispatch staff to guestroom (and residential) floors to complete the needed request.
Use Opera reports to prepare for hotel guests; share communication with team and beyond regarding preferences; update records/profiles etc.
Coordinate with banquets when special deliveries are requested from an event to the guest room (i.e. midnight snack for bride and groom etc).
Complete cashiering duties as per guideline daily.
Assist in preparing regular Avero reports to analyze performance and adjust strategy according to guest preferences.
Assist with payroll reporting.
Have excellent Food & Beverage product knowledge and be able to be assertive and provide alternatives and solutions to guests’ inquiries / problems / suggestions.
Liaise with the Kitchen shift leader whenever in doubt about any guests' requests which are out of the menu / extraordinary, prior to confirming with the guests.
Be able to use Open table and appropriately take a guest’s reservation for any of our food and beverage outlets
Standard Duties:
To provide a friendly and professional service that always exceeds guests’expectations.
Assist in phone coverage with other departments.
Assist the department to upkeep relevant noticeboards.
Prepare related paperwork for new hires.
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).
To accept responsibility for the health,safety and welfare of all areas of the department, guests and employees and to respond properly to any hotel emergency.
To safeguard guests and employees with knowledge and application of health and safety, accident prevention, fire drills and first aid.
To ensure you read the hotel's employee handbook and understand and adhere to its rules and regulations, particularly the policies and procedures relating to Fire, Hygiene, Health and Safety.
To undertake other duties and responsibilities which, while outside the normal routine, will be within the position's overall scope.
To 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.
Wear hair restraint/hat, gloves, apron, jacket and closed-toed shoes while on duty.
To comply with local legislation as required.
To maintain good working relationships with your colleagues and all other departments through working by The Golden Rule.
To respond to any changes in the department as dictated by the needs of industry, company or hotel.
To 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.
To conduct and attend training sessions as outlined.
Perform other tasks or projects as assigned by the Director of Food & Beverage or In-Room Dining Manager.
Must be able to obtain any required food handling and/or sanitation certifications required by local or state agencies.