COMPLETE Banquet Server Assistant - Abu Dhabi at Al Maryah Island

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 Pearl Spa and Wellness – 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.    The ability to oversee the set-up of functions including checking of the physical layout of the room, providing the servers with the proper set-up information, and posts updated function sheets in the Banquet kitchen.
2.    Oversee the service of the function assigned by the Banquet Assistant Manager to insure the success of the function and staff adherence to all service rules.
3.    Meet individual hosts and makes him/herself accessible to the host for any need that may arise.
4.    Complete the Captain's log book at the completion of the shift/function.
5.    Oversee the clean-up of all functions and insuring the proper removal and storage of hotel linen and skirting.
6.    Report all incidents to the Banquet Assistant Manager.
7.    Prepare and post daily room assignments for servers including specific times for set-up and service.
8.    Prepare daily payroll statistical reports.
9.    Oversee proper clean up, handling and storage of all props and specialty china.
10.    Respond properly in any hotel emergency or safety situation.
11.    Perform other tasks or projects as assigned by hotel management and staff.
12.    Ensure the proper care, security and maintenance of hotel equipment through proper supervision of service personnel.
13.    Constantly monitor the staff's appearance, attitude and degree of professionalism to ensure their strict adherence to Four Seasons' standards of quality service.

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 or Director of Food & Beverage.