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The Commis de Rang assists in providing excellent dining service by clearing tables, transporting dishes, and maintaining service areas to Four Seasons standards.

The Director of Revenue will lead the revenue strategy at the hotel, using business analytics to maximize revenue, manage budgets, and ensure high team performance.

The Commis de Rang Intern supports the F&B Service Team by providing excellent dining experiences, clearing and resetting tables, and transporting food and drink. Responsibilities include menu knowledge and adapting to customer interactions during busy periods.

The Assistant Stewarding Manager will oversee the Stewarding Department, ensuring employee training, sanitation, equipment maintenance, and interdepartmental communication while controlling labor and operating expenses.

Prepare and cook food in a fast-paced kitchen environment, maintain cleanliness, assist colleagues, and adhere to hygiene standards.

The Credit Manager will oversee pre-opening credit activities, manage billing processes, approve credit applications, and ensure compliance. They will also lead the credit team and analyze reports for management.

The Lifeguard will ensure guest safety at the pool, enforce rules, and greet guests while maintaining a high level of service.

The Commis de Rang assists in providing an excellent dining experience, transport dishes, clear tables, and maintain service stations while adhering to Four Seasons standards.

The Director of Reservations manages the Reservations Department, ensuring smooth operations, high standards, staff performance, and exceptional service. Responsibilities include overseeing daily operations, analyzing call reports, managing staff training, and handling guest complaints.

Assist the Chief Engineer in managing the engineering department, overseeing maintenance, ensuring safety, managing budgets, and developing staff. Responsible for service standards and liaising with contractors.