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The Versailles Temp Gourmet Hostess is the guest’s first impression of the restaurant, with knowledge of menus, menu ingredients and guest preferences. The Gourmet Hostess also greets and seat guests while coordinating guest reservations and responding to inquiries in an efficient, courteous and professional manner to achieve maximum customer satisfaction while complying with all Four Seasons’ policies.
Job Responsibility
The guest’s first impression of the restaurant, with knowledge of menus, menu ingredients and guest preferences
Greets and seat guests while coordinating guest reservations and responding to inquiries in an efficient, courteous and professional manner to achieve maximum customer satisfaction while complying with all Four Seasons’ policies
Requirements
Assigns service station to all service staff observing their present-ability for compliance with appearance and uniform standard
Checks table settings for proper presentation and completeness
Seat guests in preferred section, provides menus and introduces server
Verbally explain to staff any menu changes, meal specials or other factors that relate to service of food or dining room operation
Inspect restaurant to ensure all items are in proper order, taking appropriate action on all matters not meeting standard
Graciously greet guests upon their arrival and escorts them to a table, balancing the customer flow among the service station, taking into account requests for a particular table or server, depending on availability
Handle guest complaints immediately and politely, advising manager of all incidents
Oversees the general functioning of the dining room during the meal service period, relaying information to service staff, requesting feedback from guests as to their satisfaction, making adjustments when and where necessary
Must know all products served in the restaurant
Thorough knowledge of facilities to assist guest with information when necessary
Assists with the duties of wait staff such as securing of food or beverage item for a customer, resetting a table for reuse, etc. as the customer traffic flow allows, ensuring the maintenance of food service effectiveness and efficiency
Possess a legal ability to work in The Bahamas without sponsorship