Candidates must have a firm knowledge of the local market and speak Arabic, as well as being fluent in French and English
Manage and supervise a team under his/her own responsibility
Manage possible problems and dissatisfaction encountered by customers with the support of his/her direct or indirect manager.
Provide guests with pleasant, efficient, and professional service in accordance with Four Seasons standards.
Supervise, and assist if necessary, the smooth running of the service performed by the members of his/her team (dispatch of dishes, customer satisfaction, responsiveness to special customer requests, etc.)
Know the Menu and each menu according to the Chefs suggestions and know how to explain to the customers the composition of the dishes.
Be aware of the days instructions and ensure that they are followed
Ensure the maintenance and upkeep of the equipment provided.
Manage a cash float and edit daily reports requested by the financial department.
Communicate on a daily basis with other departments to ensure teamwork and professionalism.
Encourage, supervise, and mentor the team.
Establish the schedule, manage vacations, and overtime recoveries of his team in accordance with the activity of the hotel.
Analyse and evaluate the work of his/her employees and submit annual evaluations within the deadlines set by the Human Resources Department.
Carry out Quality Criteria on each of his/her employees to ensure that the Standards are well acquired and put into practice with a view to providing a consistent quality of service.
Participate actively in department meetings.
Participate in recruitment interviews according to the Four Seasons Quality Criteria and conduct Behaviour Based Interviewing.
Participate in team training through personalized follow-up of each team member and by proposing training actions to improve individual performance.
For the Room Service Department, know how to manage the Amenities Department (welcome gifts) and the Mini bar.
