Assistant F&B Outlet Manager
il y a 5 jours
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:
A GARDEN SANCTUARY IN THE HEART OF THE RED CITY. Perfectly situated between the city's ancient medina and the cosmopolitan neighbourhoods of the Ville Nouvelle, Four Seasons Resort Marrakech welcomes you with a blissful retreat – 16 hectares (40 acres) filled with Moorish gardens and refreshing pools. Here, traditional values and contemporary comforts unite. Experience true relaxation at our Moroccan spa, let the kids play in their very own kasbah, and take in views of the Atlas Mountains from your private terrace.Main Duties and Responsibilities:
Be responsible for the restaurant in the absence of the Restaurant Manager.
Ensure all guests receive service in accordance with established standards.
Work with the Restaurant Manager to maintain high standards of hygiene, service, and presentation both in the restaurant and among staff.
Follow all hotel policies according to instructions.
Promote good cooperation between all departments, especially the kitchen.
Maintain a high level of personal hygiene and general appearance, both personally and with the restaurant team members according to hotel uniform and grooming standards.
Control restaurant equipment and organize setup and overall cleanliness of the dining room.
Assist and organize departmental meetings.
Supervise service operations and take prompt and appropriate actions to correct any shortcomings.
Be honest, sober, and punctual at all times.
Assist with organizing training sessions.
Maintain accurate accounting when handling cash and be security-conscious.
Have good knowledge of the Micros system.
Assist guests during fire or emergency evacuation situations.
Guest Interface:
Quickly assess guests' needs and the appropriate service style.
Build and maintain guest relationships throughout the service.
Remain calm and composed, even in unusual situations.
Handle guest complaints and compliments effectively — always in coordination with the Restaurant Manager.
Project a positive, professional, and friendly image to guests and employees.
Develop and maintain a guest preference file (e.g., drink types, table location, birthdays, family celebrations).
Daily Functions:
Welcome all guests upon arrival.
Ensure guests are seated at the appropriate table and that the table meets their satisfaction.
Communicate the host's party details to all servers.
Present menus to guests, briefly explaining the dish of the day and other specials.
Supervise reservations and seating plans to avoid overcrowding any station while ensuring guests are not seated too far apart.
Assist and respond to any guest requests.
Support the team when needed.
Perform any other tasks as directed by the Restaurant Manager and/or Food & Beverage Director.
Communicate daily with the chef regarding specials and reservations.
Conduct briefings before and after service.
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