• Setting up the breakfast area and pool area for breakfast, taking orders, making drinks and serving guests, clearing and cleaning the breakfast and pool areas, make the necessary preparations for the next day. 
• Prepare the bar area for the evening, take orders, service, cleaning the bar area, and prepare welcome drinks for guests. 
• Answering questions and requests, dealing with complaints, sharing recommendations about the island with guests, 
• Preparing and serving welcome drinks to the guests, and assisting the team when needed with daily operational duties in the hotel. 
• Assist management by ensuring that all employees are working within Four Seasons standards. 
• Responsible for the day to day operation of the restaurant and will report directly to the leaders of each respective restaurants of the location. 
• Supervise and assist with set-up, service and tear down of banquet functions
• Ongoing training with team members to promote consistent, professional service that will exceed guest’s expectations
• Spending one on one time with all team members to maintain two-way dialogue, provide feedback, problem resolution, and brainstorming and promote good working relationships
• Ensure staff use up-sell techniques
• Follows & communicates company policies & procedures as outlined in the Team Member Handbook.  

Skills: Setup and Service, Order Taking, Cleaning and Maintenance, Guest Interaction, Complaint Handling, Team Support, Staff Supervision, Upselling

• Maintain excellent communication between departments and within the Food & Beverage Division
• Ensure quality of service by going above and beyond guest expectation whenever possible
• Assisting the Manager on Duty with day to day operations and with any services challenges that may arise
• Train new team members
• Mentor and train staff through leading by example, coaching and performance management
• Maintaining a small server section whilst on shift and undertaking the responsibilities of a server
• Achieve budget forecast goals (labor, revenue and profit) by controlling costs and by developing and implementing strategies to increase revenues while maintaining the highest standards of service excellence
• Contribute to the overall Westmont and company goals, initiatives and objectives
• Responsible for overseeing the daily operations of the F&B outlets and delivering service levels which meet or exceed Hilton Standards.
• Assist with handling and resolving any guests issues that may arise during the day
• Be aware of BEO functions on the Outlets and ensure that team and guests have everything they require to make functions run smoothly
• Work closely with Conference Services and the Banquet team when preparing and executing events

Skills: Communication, Service Excellence, Operational Assistance, Staff Training, Coaching and Mentoring, Budget Management, Guest Issue Resolution, Event Coordination

• Provide supervision across outlets, including bistro, restaurant, bar, room service and newly renovated conference areas
• Maintain and foster a good team environment
• Provide supervision, support and ongoing training to team to ensure a consistent, high level of service is achieved for all customer interactions
• Ensure there is smooth communication with the kitchen
• Effectively handle guest complaints
• Share passion for food & beverage with guests by being innovative and creating new ideas
• Drive a proactive health and safety culture
• Monitor physical inventory and provide updated information to the Assistant General Manager.
• Serve as manager-on-duty on a scheduled basis.
• Open or close all facilities according to opening and closing procedures.
• Complete other appropriate assignments from the General Manager.

Skills: Supervision, Team Environment, Staff Training, Communication, Complaint Handling, Innovation, Health & Safety, Inventory Management

• Assist in recruitment, training, and supervision of food and beverage staff.
• Assure that effective orientation and training for new staff is performed.
• Facilitate effective communication with all departments throughout club.
• Manage the department’s long-range staffing needs.
• Plan and approve staffing and scheduling plans.
• Build a team, train, and maintain employees.
• Assure that all applicable club policies and procedures are followed.
• Consult daily with the Executive Chef, Assistant General Manager and General Manager to ensure that the highest level of member and guest satisfaction is achieved.
• Oversee food and beverage service on a daily basis.
• Address member and guest complaints and advise the General Manager about appropriate corrective actions taken.
• Monitor employee dress codes according to policies.

Skills: Recruitment and Training, Staff Supervision, Communication, Staffing and Scheduling, Team Building, Policy Compliance, Guest Satisfaction, Complaint Resolution

• Ensure all hotels maintain the highest standards of food and beverage quality, guest service, cost control and consistency in accordance with the hotel's expectations.
• Ensure that all purchasing efforts are streamlined and follow the company requisite requirements and for managing food costs, purchasing food and stock, upholding menu standards, controlling inventory, hiring, training and managing food and beverage staff, kitchen safety techniques and understanding and upholding health and safety standards.
• Ensure that quotes are always received and reviewed accordingly and that we constantly strive to ensure that we have the best pricing for all food and beverage items. 
• Constantly work on promoting the hotel creatively in conjunction with the marketing team and in accordance to the hotel operations schedule and events calendar.
• Complete opening and closing duties including setting up necessary supplies and tools, cleaning all equipment and areas, locking doors, etc.
• Inspect storage areas for organization, Complete scheduled inventories and stock and requisition necessary supplies.
• Monitor dining rooms for seating availability, service, safety, and well-being of guests.
• Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees.
• Manage F&B outlet operations including opening and closing outlets as per procedures, ensuring excellent guest service and satisfaction, including resolution of guest complaints and/or special requests.
• Upon closing of F&B outlets at the end of daily operations, balance sales receipt and complete necessary reports and ensure preparation of the outlets for next shift.
• Ensure that all F&B tools and equipment are properly inventoried, used, cleaned and stored
• Supervise, train and manage performance of F&B staff to ensure staff adhere to policy and procedure including uniform and grooming standards, customer service and performance standards, Company policy, procedural standards, etc.

Skills: Quality Control, Cost Control, Purchasing, Inventory Management, Staff Management, Marketing, Guest Service, Operations

• Supervising and assisting in the set up of furniture, seating and equipment
• Ensuring that floors, walls and equipment are clean in function rooms
• Contributing to the general upkeep of function rooms and related public areas
• Storing all banquet furniture and equipment properly in designated areas following an event
• Ensuring proper equipment operation/maintenance
• Sets lighting and temperature to comfortable levels
• Works closely with Sales and client to maximize guest satisfaction and repeat business
• Supervises food and beverage outlets to hotel specifications and brand standards
• Completes and maintains inventory count to ensure food cost control and profitability
• Creates food and beverage requisitions to meet estimated demand
• Creates menus and recipes to standardize food preparation and ensure consistent quality and presentation
• Coordinates servicing of special customer requirements along with the creation of specials and menus

Skills: Setup, Cleanliness, Equipment Maintenance, Guest Satisfaction, F&B Supervision, Inventory Control, Menu Creation, Special Requests

• Proficiency with Microsoft Office.
• Good oral and written communication skills.
• Good customer service and leadership skills.
• Able to solve problems and deal with a variety of situations.
• Able to successfully pass a background check and receive a lottery license from the DE Lottery.
• Able to speak, read and write English
• Proven track record of team leadership and motivation skills
• Able to foster relationships with Members, Employee Partners, and guests
• Experience in a visitor attraction, theme park, museum, leisure, hotel or theater environment.
• Ability to work on multiple projects simultaneously and multi-task
• Ability to think outside the box and approach all issues with a completely fresh approach
• Ability to anticipate needs and over-deliver wherever possible
• Able to change direction and work on multiple project aspects at once.

Qualifications: BA in Hospitality Management with 3 years of Experience

• Ability to communicate effectively with customers & Team Members.
• Excellent problem solving skills & ability to multi-task
• Cash handling and experience with MICROS POS system
• Superior organization and guest service skills
• Basic math skills including addition, subtraction, multiplication, division, fractions and percentages.
• Basic computer skills including word-processing, spreadsheets, and email
• Experience in dealing with guest complaints, using active listening skills to defuse difficult and sometimes emotionally charged situations to maintain the guest’s goodwill.
• Ability to effectively supervise associates
• Ability to maintain excellent relationships with staff and maintain staff and guest confidentiality at all times
• Ability create excellent working relationships across the group. 
• Ability to break down barriers and resolving potential conflicts swiftly and effortlessly
• Knowledge of the latest food and wine trends.

Qualifications: BS in Culinary Arts with 4 years of Experience

• Exceptional guest recovery skills.
• Experience in interacting with people in a fast-paced environment.
• Excellent organizational and time management skills.
• Strong knowledge of MS Office, including Word, Excel, PowerPoint and Outlook.
• Ability to integrate company values throughout all interactions.
• Able to quickly adapt to effectively using new software products.
• Ability to engage well with the team to deliver a high standard of service
• Excellent attention to detail & a high level of knowledge of Food & Beverage service
• Strong interpersonal and problem-solving abilities and the ability to lead by example
• Strong supervisory and managerial skills with a hands-on approach and lead-by-example work style
• Ability to find creative solutions with proven problem-solving capabilities offering support where required
• Ability to work in an environment that demands excellence, time and energy
• Experience working with IT systems on various platforms

Qualifications: BA in Restaurant Management with 3 years of Experience

• Knowledge of HACCP system is Advantage
• Ability to perform a full range of physical tasks
• Ability to schedule and prioritize workflow
• Ability to monitor and oversee all HACCP & QA programmes efficiently
• Proficiency in MS Office tools such as MS Word , Excel, Power Point Micros POS.
• Experience with vontrol costs in disposables, food and mark outs.
• Good written and spoken English
• Fluent in languages like Arabic, French, German, Spanish, Portuguese and Italian will be an advantage.
• Ability to listen and respond to demanding guest needs
• Srong interpersonal skills - outgoing personality and positive attitude
• Ability to take responsibility, handle multiple tasks, prioritize and work in a busy environment under pressure.
• Ability to react to challenges and operational incidents quickly

Qualifications: BS in Business Administration with 4 years of Experience

• Excellent interpersonal/relationship building skills.
• Knowledge of various spirits, beers, wines and champagnes.
• Experience using point of sales systems
• Ability to thrive in a fast-paced and high volume environment while maintaining a first-in-class hospitality and food and beverage experience.
• Strong communication skills, including listening skills and ability to communicate with guests and respond to inquiries.
• Experience in supervising and/or delegation
• Experience with P.O.S. systems
• Experience with inventory control systems
• Strong organizational skills, ability to prioritize and meet tight deadlines
• Strong interpersonal skills and proven ability to build rapport with internal and external customers
• Effective leadership and ability to provide coaching to employees
• Experience in leading a successful team.
• Experience running events and functions.
• Excellent knowledge of a la carte, buffet, and Fine Dining.

Qualifications: BA in Food Science with 3 years of Experience

• Knowledge of upscale specialty Asian cuisine and culture.
• Proficiency in Microsoft Office (Word, Excel and Outlook) desirable.
• Strong initiative and solid judgment abilities/skills.
• Able to work in a collaborative environment.
• Excellent verbal and written communication skills
• Ability to multi-task in a fast-paced, team-oriented setting
• Able to communicate effectively with management and staff
• Ability to work in an open-air environment during all climate conditions
• Ability to perform under pressure effectively for extensive periods of time while maintaining professionalism, positive outlook, and attention to detail
• Ability to work on boats for extended periods of time
• Ability to follow all safety policies and procedures and regulations, complete company-wide safety training and additional job-specific safety training

Qualifications: BS in Hotel Management with 2 years of Experience