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:

Four Seasons Resort Mallorca at Formentor, perched on the spectacular Formentor Peninsula and surrounded by panoramic views of the Mediterranean and the stunning landscape, first opened its doors in August 2024 following an extensive restoration and renovation of the historic property, originally inaugurated in 1929 on a vast private estate. After its successful debut, the resort will reopen to guests in March 2025, reaffirming its status as a unique destination of luxury and elegance on the island.

QUALIFICATION REQUIREMENTS:

1. Excellent reading, writing and oral proficiency in the English language.

2. College degree, preferable in hotel and restaurant management.

3. 1-2 years restaurant experince, 1 year food & beverage service experience.

4 Knowledge of service, Core standards keeper,

5. Computer literate.

JOB FUNCTIONS:

1. The ability to develop and maintain an elegantly appointed environment, with superior staff, dedicated to an attentive, distinctive experience for breakfast, lunch or dinner.

2. The ability to hire, train, supervise, all restaurant staff.

3. The ability to maintain a friendly yet unobtrusive manner with all guests when greeting them, seating them and throughout their dining experience.

4. The ability to possess a management ability that ensures a successful handling of the dining room.

5. The ability to take, control reservations and seating of the restaurant with regards to service standards.

6. The ability to ensure the correct and consistent service techniques for various meal periods will be demonstrated by all staff members.

7. The ability to anticipate, in advance, all materials and supplies and assure their availability.

8. The ability to control usage of all food and beverage items and appropriate usage of equipment, tools and service equipment.

9. The ability to observe daily conditions of all physical facilities and equipment in the restaurant; makes recommendations for corrections and improvements as needed.

10. The ability to prepare staff schedules which allow for appropriate service while controlling labor costs and overtime.

11. The ability to communicate with other departments to ensure a supporting team of professionals.

12. The ability to ensure a safe working environment for all employees within the restaurant.

13. The ability to promote good public relations and handle complaints or concerns of guests.

14. The ability to understand all food and beverage items offered, including ingredients, methods of preparation and proper service. Also, an expert knowledge of wines and spirits.

15. (The ability to assist in the completion and conducting performance evaluations for all employees.) To be developed.

16. The ability to maintain a daily log for communication between restaurant staff and with upper management.

17. The ability to supervise the public areas and restrooms.

18. The ability to attend and participate in all required meetings.

19. The ability to promote teamwork and foster a harmonious working climate.

20. The ability to complete all accident reports promptly.

21. The ability to participate in all inventories directly involved with the operation of the restaurant.

22. The ability to utilize the computer system in ringing, printing and closing checks as well as shift report.

23. The ability to recognize and address potential intoxicated, disruptive or undesirable guests.

24. The ability to give complete support to the Assistant Director of F&B and assumes responsibility for the restaurant upon the Assistant Director of F&B’s absence.

25. The ability to respond properly in any hotel emergency or safety situation.

26. The ability to perform other tasks or projects as assigned by hotel management and staff.