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The Pastry Commis II prepares food items per guest orders, maintains kitchen equipment, ensures food quality, and assists with departmental tasks while fostering professional relationships.

The Banqueting Supervisor leads the team in setup, breakdown, and service of banquets, ensuring high standards and quality service. Responsibilities include training staff, managing operations, providing guest service, and controlling expenses.

The Group Sales Manager promotes and sells group market business to meet hotel sales goals, manages contracts, and generates leads.

The Director of People and Culture leads HR functions at Four Seasons Hotel Taipei, overseeing recruitment, employee relations, performance management, and compliance, while shaping a positive company culture.

As a Stewarding Lead, you'll manage the transport and setup of banquet equipment and food, assist with events, ensure cleanliness, and comply with safety standards.

The Commercial Director will oversee marketing, sales, and revenue management to maximize profitability. Responsibilities include team leadership, monitoring market trends, developing marketing plans, and enhancing operational systems.

As a Subgerente de restaurante, you will lead food and beverage services, ensuring consistent guest experiences and adherence to Four Seasons standards, while assisting the manager with quality, financial, and training objectives.

The Stewarding Manager supervises the Stewarding Department, managing staff, maintaining equipment, controlling expenses, and ensuring sanitation in kitchens and areas.

The Director of Finance safeguards hotel assets, provides financial analysis, manages budgets, and leads the finance team while ensuring compliance with policies and maximizing profitability.

As a Sommelier, you will ensure exceptional service by managing wine lists, recommending pairings, and engaging with guests at Four Seasons Milan.