Host Food Beverage

• Assist with the serving offood, set-up and clearing of china, glass, and silver from serviceas well as attend to guest needs andrequests.
• Provide an expertly served diningexperience conforming by clearing and resetting tables according tostandards.
• Comply with Four Seasons policiesand procedures.
  

What YouBring

• Youmust be enrolled in a Bachelor program in a reputable HotelManagement School or University.
• Fullproficiency in English. Additional language preferred (Arabic,Russian or European language).

• 1.Learning theOperations

• Understandingthe Department: Gaining a comprehensiveunderstanding of how the food and beverage department operates,including the roles of kitchen staff, servers, managers, and othersin the team.
• Assisting withDay-to-Day Operations: Helping with the dailyfunctions of food and beverage service, such as preparing diningareas, serving food, or supporting thekitchen.
• Exposure to VariousRoles: Shadowing different team members (e.g.,servers, chefs, managers) to learn about their specific tasks andresponsibilities.

• 2.Customer ServiceExperience

• Greetingand Interacting with Guests: Assistingfront-of-house staff by greeting guests, answering basic questions,or providing directions to seatingareas.
• Observing GuestInteractions: Observing how senior staff interactwith guests and understanding the importance of professionalism,courtesy, and attentiveness inhospitality.
• Handling SpecialRequests: Assisting in meeting guests'special needs, such as dietary preferences, while maintainingservice standards.

• 3.Assisting with Food & BeverageService

• ServingFood and Beverages: Depending on the position,assisting servers in delivering food and beverages to guests in atimely and professionalmanner.
• Preparation of ServiceAreas: Helping set up dining rooms, arrange tables,replenish napkins, condiments, and other necessaryitems.
• EnsuringCleanliness: Assisting with keeping the serviceareas clean, including clearing tables, resetting tables, andcleaning glasses or utensils.

• 4.Assisting in theKitchen

• FoodPrep and Support: Assisting in food preparation,such as chopping vegetables, plating dishes, or garnishing meals,under the guidance of chefs or kitchenstaff.
• Cleaning andSanitizing: Maintaining cleanliness in the kitchen,including washing dishes, cleaning equipment, and ensuring a safeand sanitaryenvironment.
• Learning CookingTechniques: Observing cooking techniques and foodsafety practices used by chefs and kitchen staff to betterunderstand food production.

• 5.Inventory and StockManagement

• InventoryControl: Helping to track and manage inventorylevels for food, drinks, and other supplies, ensuring thatnecessary items arereplenished.
• StockingSupplies: Assisting with the storage andorganization of supplies, including dry goods, beverages, andcleaning products.
• Helping withOrdering: Observing and assisting with inventoryordering, ensuring that the kitchen and service areas arewell-stocked and prepared forservice.

• 6.Understanding Food & BeverageMenus

• MenuKnowledge: Learning about the food and beveragemenu, including ingredients, preparation methods, and dietaryconsiderations.
• Assisting withSpecial Requests: Helping staff accommodateguests' dietary needs (e.g., allergies, vegetarian,gluten-free) and understanding menumodifications.
• Learning AboutWine & Drink Pairings: Gaining knowledge ofdrink pairings, cocktail ingredients, and non-alcoholic beverageoptions, particularly if working with the barteam.

• 7. Observing andSupportingStaff

• ShadowingExperienced Team Members: Observing the work ofsenior staff, such as servers, bartenders, or kitchen staff, andlearning from theirexperiences.
• Assisting with DailyTasks: Supporting staff during busy shifts, runningfood or beverages, helping clear tables, or setting up for specialevents.
• Understanding TimeManagement: Learning how to manage tasks efficientlyduring peak service hours while maintaining high standards ofservice.

• 8. Health andSafetyStandards

• FoodSafety Training: Understanding and adhering to foodsafety guidelines, such as proper food storage, temperaturecontrol, and hygienepractices.
• SanitationPractices: Ensuring that work areas are kept cleanand organized, including wiping down surfaces and keeping equipmentsanitized.
• Following SafetyProtocols: Becoming familiar with safety protocolsin both the kitchen and service areas, ensuring the safety of bothstaff and guests.

• 9.Learning About Guest Service andSales

• UpsellingTechniques: Observing and learning how senior staffupsell menu items, such as promoting specials, recommending drinks,or suggestingadd-ons.
• Understanding CustomerPreferences: Learning how to assessguests' needs, preferences, and satisfaction to enhancetheir dining experience.
• ConflictResolution: Observing how to handle difficultsituations, such as guest complaints or misunderstandings, withprofessionalism and courtesy.

• 10.Teamwork andCommunication

• Collaboratingwith Colleagues: Working with a diverse team ofservers, chefs, managers, and other staff members, learning tocommunicate effectively and be a helpful teamplayer.
• Assisting with StaffCoordination: Helping facilitate communicationbetween front-of-house and back-of-house teams to ensure smoothservice.
• Adapting to TeamDynamics: Learning how to adapt to different workingstyles and contribute to a collaborative teamenvironment.

• 11. Eventand BanquetAssistance

• SupportingSpecial Events: Assisting with the organization andexecution of events, such as banquets, conferences, or privateparties, from food setup to guestservice.
• Learning EventPlanning: Observing how events are planned, preparedfor, and executed, understanding logistics such as seatingarrangements, buffet setups, and guest flow.

1. Learning theOperations

• Understandingthe Department: Gaining a comprehensiveunderstanding of how the food and beverage department operates,including the roles of kitchen staff, servers, managers, and othersin the team.
• Assisting withDay-to-Day Operations: Helping with the dailyfunctions of food and beverage service, such as preparing diningareas, serving food, or supporting thekitchen.
• Exposure to VariousRoles: Shadowing different team members (e.g.,servers, chefs, managers) to learn about their specific tasks andresponsibilities.

2.Customer ServiceExperience

• Greetingand Interacting with Guests: Assistingfront-of-house staff by greeting guests, answering basic questions,or providing directions to seatingareas.
• Observing GuestInteractions: Observing how senior staff interactwith guests and understanding the importance of professionalism,courtesy, and attentiveness inhospitality.
• Handling SpecialRequests: Assisting in meeting guests'special needs, such as dietary preferences, while maintainingservice standards.

3.Assisting with Food & BeverageService

• ServingFood and Beverages: Depending on the position,assisting servers in delivering food and beverages to guests in atimely and professionalmanner.
• Preparation of ServiceAreas: Helping set up dining rooms, arrange tables,replenish napkins, condiments, and other necessaryitems.
• EnsuringCleanliness: Assisting with keeping the serviceareas clean, including clearing tables, resetting tables, andcleaning glasses or utensils.

4.Assisting in theKitchen

• FoodPrep and Support: Assisting in food preparation,such as chopping vegetables, plating dishes, or garnishing meals,under the guidance of chefs or kitchenstaff.
• Cleaning andSanitizing: Maintaining cleanliness in the kitchen,including washing dishes, cleaning equipment, and ensuring a safeand sanitaryenvironment.
• Learning CookingTechniques: Observing cooking techniques and foodsafety practices used by chefs and kitchen staff to betterunderstand food production.

5.Inventory and StockManagement

• InventoryControl: Helping to track and manage inventorylevels for food, drinks, and other supplies, ensuring thatnecessary items arereplenished.
• StockingSupplies: Assisting with the storage andorganization of supplies, including dry goods, beverages, andcleaning products.
• Helping withOrdering: Observing and assisting with inventoryordering, ensuring that the kitchen and service areas arewell-stocked and prepared forservice.

6.Understanding Food & BeverageMenus

• MenuKnowledge: Learning about the food and beveragemenu, including ingredients, preparation methods, and dietaryconsiderations.
• Assisting withSpecial Requests: Helping staff accommodateguests' dietary needs (e.g., allergies, vegetarian,gluten-free) and understanding menumodifications.
• Learning AboutWine & Drink Pairings: Gaining knowledge ofdrink pairings, cocktail ingredients, and non-alcoholic beverageoptions, particularly if working with the barteam.

7. Observing andSupportingStaff

• ShadowingExperienced Team Members: Observing the work ofsenior staff, such as servers, bartenders, or kitchen staff, andlearning from theirexperiences.
• Assisting with DailyTasks: Supporting staff during busy shifts, runningfood or beverages, helping clear tables, or setting up for specialevents.
• Understanding TimeManagement: Learning how to manage tasks efficientlyduring peak service hours while maintaining high standards ofservice.

8. Health andSafetyStandards

• FoodSafety Training: Understanding and adhering to foodsafety guidelines, such as proper food storage, temperaturecontrol, and hygienepractices.
• SanitationPractices: Ensuring that work areas are kept cleanand organized, including wiping down surfaces and keeping equipmentsanitized.
• Following SafetyProtocols: Becoming familiar with safety protocolsin both the kitchen and service areas, ensuring the safety of bothstaff and guests.

9.Learning About Guest Service andSales

• UpsellingTechniques: Observing and learning how senior staffupsell menu items, such as promoting specials, recommending drinks,or suggestingadd-ons.
• Understanding CustomerPreferences: Learning how to assessguests' needs, preferences, and satisfaction to enhancetheir dining experience.
• ConflictResolution: Observing how to handle difficultsituations, such as guest complaints or misunderstandings, withprofessionalism and courtesy.

10.Teamwork andCommunication

• Collaboratingwith Colleagues: Working with a diverse team ofservers, chefs, managers, and other staff members, learning tocommunicate effectively and be a helpful teamplayer.
• Assisting with StaffCoordination: Helping facilitate communicationbetween front-of-house and back-of-house teams to ensure smoothservice.
• Adapting to TeamDynamics: Learning how to adapt to different workingstyles and contribute to a collaborative teamenvironment.

11. Eventand BanquetAssistance

• SupportingSpecial Events: Assisting with the organization andexecution of events, such as banquets, conferences, or privateparties, from food setup to guestservice.
• Learning EventPlanning: Observing how events are planned, preparedfor, and executed, understanding logistics such as seatingarrangements, buffet setups, and guestflow.