Banquets Server

About Four Seasons Hotel Abu Dhabi at Al Maryah Island
In a vibrant urban community right on the water, Four Seasons Hotel Abu Dhabi
at Al Maryah Island welcomes guests with bright, open spaces, embracing
expansive views of the city skyline and the sparkling waves of the Arabian
Gulf. On dynamic, upscale Al Maryah Island - Abu Dhabi's business and
lifestyle destination - Four Seasons is located within a ‎34-storey glass
tower, both high-tech and environmentally advanced. Sophisticated new concepts
throughout the Hotel define Four Seasons as Abu Dhabi's most exciting
waterfront location. Blending urban chic and understated luxury, we offer ‎200
light-filled accommodations, including ‎38 suites - all with water views. With
six creative restaurants and lounges, this is Al Maryah Island's premier
location for stylish entertaining. All venues open to outdoor waterfront
terraces and most include private dining rooms. Relaxation awaits in the
radiant Dahlia Spa - with separate fitness and treatment facilities for men
and women. Our expansive swimming pool offers a cool social scene with skyline
views. With two bright, airy ballrooms that open onto the water, Four Seasons
is Abu Dhabi's most desirable address for meetings, social events and
weddings. Every moment is elevated by thoughtful Four Seasons service,
anticipating each guest's unique personal needs - whether the goal is relaxing
on vacation or staying efficient for business.
Main Duties/Description:
‎1. Describe the selection of food & beverage menu items to guests by offering
interesting, and vivid descriptions of each item, origin, taste, and
preparation methods; communicate guest orders including any special needs or
requests to the kitchen; coordinate food timings; check completed kitchen
orders with the guest's original order; transport items to the guest table in
a timely manner to ensure proper food quality.
‎2. Anticipate guest needs, ascertain satisfaction, and offer suggestions, and
respond urgently and appropriately to guest concerns and requests.
‎3. Breakdown, clean and set-up of tables, buffets, and food stations.
‎4. Comply with Four Seasons' Category One and Category Two Work Rules and
Standards of Conduct as set forth in Impact.
‎5. Work harmoniously and professionally with co-workers and supervisors.
‎6. Ability to work closely with stewarding & culinary teams and Housekeeping.
‎7. Ability to work with 3rd parties (i.e. staffing agencies, audio visual
partner, florist, shisha services etc…)
‎8. Plate, prepare food & beverage items and serve as indicated on each
Banquet Event Order (BEO).
‎9. Assist with server responsibilities in the lounge, bar, restaurant, at the
pool or in IRD as needed.
‎10. Assist colleagues within the assigned department with other duties (i.e.
food running, clearing, cleaning, polishing equipment, stocking and mise-en-
place etc).
‎11. Assist with food & beverage service throughout breaks, meal periods,
after-parties etc.
‎12. Operate tea/coffee making equipment at any time based on guest requests
and BEO instructions.
‎13. Store supplies.
‎14. Take an active role in implementing safety procedures and following up
within the department.
‎15. Respond properly in any hotel emergency or safety situation.

Standard Duties:
‎1. To provide a friendly and professional service that always exceeds guests'
expectations.
‎2. 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.
‎3. To undertake other duties and responsibilities which, while outside the
normal routine, are within the overall scope of the position.
‎4. To report for duty punctually wearing professional attire. To maintain a
high standard of personal appearance and hygiene and adhere to the hotel and
department personal appearance standards.
‎5. To comply with local legislation as required.
‎6. To maintain good working relationships with your colleagues and all other
departments through working by The Golden Rule.
‎7. To respond to any changes in the division as dictated by the needs of the
industry, company or hotel.
‎8. 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.
‎9. Conduct and attend training sessions as outlined.
‎10. Perform other tasks or projects as assigned by the Director of Banquets,
Director of Food & Beverage or Director of Catering.