QUALIFICATION REQUIREMENTS :

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

2. 1-2 years food and beverage serving and/or related food and beverage experience.

3. Excellent knowledge of food, preparation and wines.

JOB FUNCTIONS :

1. The ability to follow proper payroll and uniform procedures.

2. The ability to offer guests of the restaurant an enjoyable, expertly served beverage/dining experience conforming to Four Seasons standards of excellence for quality, professionalism and friendliness.

3. The ability to anticipate and service of guests' requirements before requests are necessary.

4. The ability to serve and clear food and beverage items in an unobtrusive and professional manner.

5. The ability to be familiar with the wine list and in wine and beverage service including stemware used and appropriate garnishes.

6. The ability to utilize a "Captain's Pad" correctly and for the sake of communication.

7. The ability to complete opening and closing side work as assigned and have all tables set according to standard.

8. The ability to present menus and explanations for all menu items as well as specials of the day.

9. The ability to present children's menus, when appropriate, and describe specials and Alternative Cuisine.

10. The ability to offer a cheese and fruit tray explaining each of the various selections for the day.

11. The ability to utilize the hotel's computer system ringing up sales, printing checks, closing checks and completing closing readings.

12. The ability to carry trays, bus and reset tables with linen, china , glass and silver.

13. The ability to change ashtrays, serve cigarettes, crumb tables and offer after dinner drinks and cigars.

14. The ability to ascertain a guest's satisfaction and handle any problem which may arise informing a manager of the problem and how it was resolved.

15. The ability to handle a guest walk out.

16. The ability to service all needs for any private dining room or private function.

17. The ability to report any accident immediately, no matter how minor, to a manager.

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

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

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