Host Food Beverage

Roles and Responsibilities

• Assist with the serving of food, set-up and clearing of china, glass, and silver from service as well as attend to guest needs and requests.
• Provide an expertly served dining experience conforming by clearing and resetting tables according to standards.
• Comply with Four Seasons policies and procedures.

• You must be enrolled in a Bachelor program in a reputable Hotel Management School or University.
• Full proficiency in English. Additional language preferred (Arabic, Russian or European language).

Learning the Operations

• Understanding the Department: Gaining a comprehensive understanding of how the food and beverage department operates, including the roles of kitchen staff, servers, managers, and others in the team.
• Assisting with Day-to-Day Operations: Helping with the daily functions of food and beverage service, such as preparing dining areas, serving food, or supporting the kitchen.
• Exposure to Various Roles: Shadowing different team members (e.g., servers, chefs, managers) to learn about their specific tasks and responsibilities.

Customer Service Experience

• Greeting and Interacting with Guests: Assisting front-of-house staff by greeting guests, answering basic questions, or providing directions to seating areas.
• Observing Guest Interactions: Observing how senior staff interact with guests and understanding the importance of professionalism, courtesy, and attentiveness in hospitality.
• Handling Special Requests: Assisting in meeting guests' special needs, such as dietary preferences, while maintaining service standards.

Assisting with Food & Beverage Service

• Serving Food and Beverages: Depending on the position, assisting servers in delivering food and beverages to guests in a timely and professional manner.
• Preparation of Service Areas: Helping set up dining rooms, arrange tables, replenish napkins, condiments, and other necessary items.
• Ensuring Cleanliness: Assisting with keeping the service areas clean, including clearing tables, resetting tables, and cleaning glasses or utensils.

Assisting in the Kitchen

• Food Prep and Support: Assisting in food preparation, such as chopping vegetables, plating dishes, or garnishing meals, under the guidance of chefs or kitchen staff.
• Cleaning and Sanitizing: Maintaining cleanliness in the kitchen, including washing dishes, cleaning equipment, and ensuring a safe and sanitary environment.
• Learning Cooking Techniques: Observing cooking techniques and food safety practices used by chefs and kitchen staff to better understand food production.

Inventory and Stock Management

• Inventory Control: Helping to track and manage inventory levels for food, drinks, and other supplies, ensuring that necessary items are replenished.
• Stocking Supplies: Assisting with the storage and organization of supplies, including dry goods, beverages, and cleaning products.
• Helping with Ordering: Observing and assisting with inventory ordering, ensuring that the kitchen and service areas are well-stocked and prepared for service.

Understanding Food & Beverage Menus

• Menu Knowledge: Learning about the food and beverage menu, including ingredients, preparation methods, and dietary considerations.
• Assisting with Special Requests: Helping staff accommodate guests' dietary needs (e.g., allergies, vegetarian, gluten-free) and understanding menu modifications.
• Learning About Wine & Drink Pairings: Gaining knowledge of drink pairings, cocktail ingredients, and non-alcoholic beverage options, particularly if working with the bar team.

Observing and Supporting Staff

• Shadowing Experienced Team Members: Observing the work of senior staff, such as servers, bartenders, or kitchen staff, and learning from their experiences.
• Assisting with Daily Tasks: Supporting staff during busy shifts, running food or beverages, helping clear tables, or setting up for special events.
• Understanding Time Management: Learning how to manage tasks efficiently during peak service hours while maintaining high standards of service.

Health and Safety Standards

• Food Safety Training: Understanding and adhering to food safety guidelines, such as proper food storage, temperature control, and hygiene practices.
• Sanitation Practices: Ensuring that work areas are kept clean and organized, including wiping down surfaces and keeping equipment sanitized.
• Following Safety Protocols: Becoming familiar with safety protocols in both the kitchen and service areas, ensuring the safety of both staff and guests.

Learning About Guest Service and Sales

• Upselling Techniques: Observing and learning how senior staff upsell menu items, such as promoting specials, recommending drinks, or suggesting add-ons.
• Understanding Customer Preferences: Learning how to assess guests’ needs, preferences, and satisfaction to enhance their dining experience.
• Conflict Resolution: Observing how to handle difficult situations, such as guest complaints or misunderstandings, with professionalism and courtesy.

Teamwork and Communication

• Collaborating with Colleagues: Working with a diverse team of servers, chefs, managers, and other staff members, learning to communicate effectively and be a helpful team player.
• Assisting with Staff Coordination: Helping facilitate communication between front-of-house and back-of-house teams to ensure smooth service.
• Adapting to Team Dynamics: Learning how to adapt to different working styles and contribute to a collaborative team environment.

Event and Banquet Assistance

• Supporting Special Events: Assisting with the organization and execution of events, such as banquets, conferences, or private parties, from food setup to guest service.
• Learning Event Planning: Observing how events are planned, prepared for, and executed, understanding logistics such as seating arrangements, buffet setups, and guest flow.