In Room Dining 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:
Serve guest needs by providing exceptional knowledge of food & beverage menu
items as well as information regarding preparation methods.
‎1. Deliver food orders including any special needs or requests to the guest
in-room, check completed kitchen orders with the order taker or guest's
original order; transport items to the guestroom in a timely manner to ensure
proper food quality.
‎2. Greet guests, describe selected items to the guest using interesting, and
vivid descriptions of each item, origin, taste, and preparation methods;
communicate options for removal of trays and dishware; respond to request for
tray removal according to established time standards.
‎3. Breakdown, clean and set-up of room service tables, condiment set-ups,
flatware, dishware, room service side stations and delivers complementary in
room amenities as set for the program.
‎4. Anticipate guest needs, ascertain satisfaction, and offer suggestions, and
respond urgently and appropriately to guest concerns and requests.
‎5. Properly and accurately close guest checks securing room number and
signature; properly settle voided checks or complimentary meals.
‎6. Comply with Four Seasons' Category One and Category Two Work Rules and
Standards of Conduct as set forth in EmPact.
‎7. Work harmoniously and professionally with co-workers and supervisors.
‎8. Plate and prepare small food items.
‎9. Assist with servicing private bars based upon request.
‎10. Assist with set-up and maintenance of public space F&B stations (i.e.
morning coffee in main lobby, special occasions or at arrival).
‎11. Occasionally deliver take-away orders upon guest request, inclusive of
residential units.
‎12. 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. Assist with taking guest in-room
dining orders, communicate special requests to the kitchen, and coordinate
deliver of orders and complementary in-room amenities according to Four
Seasons Standards
‎13. Upsell additional services and products in order to maximize revenues.
‎14. Be knowledgeable about hotel and department's services to share with
guests as prompted.
‎15. Use HotSOS devices as outlined to deliver timely services as dispatched.
‎16. Work closely with Housekeeping staff to coordinate in-room service and
fulfilling of guest requests.
‎17. Provide private butler services as requested and outlined in a separate
policy.
‎18. Be flexible for your schedule, inclusive of a rotational overnight shift
assignment.

Standard Duties:
‎1) To provide a friendly and professional service that always exceeds guest's
expectation.
‎2) Assist in phone coverage with other departments.
‎3) Assist the department to upkeep relevant notice boards.
‎4) Prepare related paperwork for new hires.
‎5) 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).
‎6) To accept responsibility for the health safety and welfare of all areas of
the department, guests and employees and to respond properly in any hotel
emergency situation.
‎7) To safeguard guests and employees with knowledge and application of health
and safety, accident prevention, fire drills and first aid.
‎8) 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.
‎9) To undertake other duties and responsibilities which, while outside the
normal routine, will be within the overall scope of the position.
‎10) 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.
‎11) Wear hair restraint/hat, gloves, apron, jacket and closed toed shoes at
all time while on duty.
‎12) To comply with local legislation as required.
‎13) To maintain good working relationships with your colleagues and all other
departments through working by The Golden Rule.
‎14) To respond to any changes in the department as dictated by the needs of
the industry, company or hotel.
‎15) 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.
‎16) To conduct and attend training sessions as outlined.
‎17) Perform other tasks or projects as assigned by the Director of Food &
Beverage or In-Room Dining Manager.
‎18) Must be able to obtain any required food handling and/or sanitation
certifications required by local or state agencies.