Server

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:

Your own private paradise on a lush coral island. On Desroches Island, there is nothing to distract you from tranquillity, save for the sound of birds singing and an ocean breeze that invites you to come a little closer. We’re the only resort on this captivating coral island in the middle of the Indian Ocean, where the beaches belong to no one and everyone at the same time. Our rustic villas and suites are intimate retreats and will make you feel like a castaway who has struck gold.

1. The ability to follow proper payroll and uniform procedures.

2. The ability to offer guests of the outlet an enjoyable, expertly served beverage/dining experience conforming to Four Seasons standards of excellence for quality, professionalism and friendliness.

3. The ability to anticipate and service of guests' requirements before requests is necessary.

4. The ability to serve and clear food and beverage items in an unobtrusive and professional manner.

5. The ability to be familiar with the beverage service including stemware used and appropriates garnishes.

6. The ability to utilize a "Captain's Pad" correctly and for the sake of communication.

7. The ability to complete opening and closing side work as assigned and has all tables set according to standard.

8. The ability to present menus and explanations for all menu items as well as specials of the day.

9. The ability to present children's menus, when appropriate, and describe specials and Alternative Cuisine.

10. The ability to utilize the hotel's computer system ringing up sales, printing checks, closing checks and completing closing readings.

11. The ability to carry trays, bus and reset tables with linen, china, glass and silver.

12. The ability to change ashtrays, serve cigarettes, crumb tables and offer additional beverages and cigars.

13. The ability to ascertain a guest's satisfaction and handle any problem, which may arise informing a manager of the problem and how it was resolved.

14. The ability to handle a guest walks out.

15. The ability to service all needs for private dining room or private function.

16. The ability to report any accident or guest complaint immediately, no matter how minor, to a manager.

17. The ability to recognize and address potential disruptive or undesirable guests.

18. The ability to respond properly in any hotel emergency or safety situation.

19. The ability to move tables and chairs

20. The ability to breakdown any buffets, displays or side stations when needed

21. The ability to clean service area when needed.

22. The ability to perform other tasks or projects as assigned by hotel management and staff

23. The ability to retrieve and stock all linen, china, silver, glassware and food and beverage items.

24. The ability to provide unobtrusive and professional service.