About Four Seasons Hotel Abu Dhabi at Al Maryah Island

In a vibrant urban community right on the water, Four Seasons Hotel Abu Dhabi at Al Maryah Island welcomes guests with bright, open spaces, embracing expansive views of the city skyline and the sparkling waves of the Arabian Gulf. On dynamic, upscale Al Maryah Island \xe2\x80\x93 Abu Dhabi\xe2\x80\x99s business and lifestyle destination \xe2\x80\x93 Four Seasons is located within a 34-storey glass tower, both high-tech and environmentally advanced. Sophisticated new concepts throughout the Hotel define Four Seasons as Abu Dhabi\xe2\x80\x99s most exciting waterfront location. Blending urban chic and understated luxury, we offer 200 light-filled accommodations, including 38 suites \xe2\x80\x93 all with water views. With six creative restaurants and lounges, this is Al Maryah Island\xe2\x80\x99s premier location for stylish entertaining. All venues open to outdoor waterfront terraces and most include private dining rooms. Relaxation awaits in the radiant Pearl Spa \xe2\x80\x93 with separate fitness and treatment facilities for men and women. Our expansive swimming pool offers a cool social scene with skyline views. With two bright, airy ballrooms that open onto the water, Four Seasons is Abu Dhabi\xe2\x80\x99s most desirable address for meetings, social events and weddings. Every moment is elevated by thoughtful Four Seasons service, anticipating each guest\xe2\x80\x99s unique personal needs \xe2\x80\x93 whether the goal is relaxing on vacation or staying efficient for business.

Main Duties/Description:
Take guest in-room dining orders, communicate special requests to the kitchen, and coordinate deliver of orders and complementary in-room amenities according to Four Seasons Standards

1. Answer telephone using courteous, efficient telephone etiquette while obtaining all information necessary to process the guest\xe2\x80\x99s order according to Four Seasons Standards, describe the selection of food & beverage menu items to guests by offering interesting, and vivid descriptions of each item, origin, taste, and preparation methods.
2. Upsell additional services and products in order to maximize revenues.
3. Communicate guest orders including any special needs or requests to the kitchen using the hotel\xe2\x80\x99s point-of-sales system; check completed kitchen orders with the guest\xe2\x80\x99s original order; Private Bar and beverage food quality; guestroom by Room Service Servers in a timely manner to ensure proper food and beverage quality; properly and accurately close guest checks; record guest charges and gratuities.
4. Anticipate guest needs, ascertain satisfaction, and offer suggestions, and respond urgently and appropriately to guest concerns and requests.
5. Coordinate amenity delivery by ensuring that all requests are received, filed, ordered from kitchen and delivered in a prompt and accurate fashion.
6. Maintain and file logs of amenity deliveries, table retrievals and private bar service requests.
7. Update Opera with guest preferences collected and maintain regular reports to review in-house and arriving VIPs with special requests/set-ups.
8. Be familiar with the services available to owners and tenants \xe2\x80\x93 offer all IRD services to residents considering a special time quote (see separate policy).
9. Comply with Four Seasons\xe2\x80\x99 Category One and Category Two Work Rules and Standards of Conduct as set forth in EmPact.
10. Work harmoniously and professionally with co-workers and supervisors.
11. Stock and order paper (cups, tags, straws etc) and office (Micros paper, printing paper, amenity cards, breakfast door knob menus etc) supply items.
12. Assist in setting tray tables for delivery.
13. Work closely with Housekeeping coordinator to handle in-room guest requests simultaneously and seamlessly.
14. Use of HotSOS to dispatch staff on guestroom (and residential) floors to complete the needed request.
15. Use Opera reports to prepare for hotelguests; share communication with team and beyond in regards to preferences; update records/profiles etc.
16. Coordinate with banquets when special deliveries are requested from an event to the guest room (i.e. midnight snack for bride and groom etc).
17. Complete cashiering duties as per guideline daily.
18. Assist in preparing regular Avero reports to analyze performance and adjust strategy according to guest preferences.
19. Assist with payroll reporting.

Standard Duties:
1) To provide a friendly and professional service that always exceeds guest\xe2\x80\x99s expectation.
2) Assist in phone coverage with other departments.
3) Assist the department to upkeep relevant notice boards.
4) Prepare related paperwork for new hires.
5) Requires knowledge and the ability to operate computer equipment including word processing and spreadsheet software plus other systems (i.e. Opera, Windows, Bayan payroll and analysis reports etc).
6) To accept responsibility for the health safety and welfare of all areas of the department, guests and employees and to respond properly in any hotel emergency situation.
7) To safeguard guests and employees with knowledge and application of health and safety, accident prevention, fire drills and first aid.
8) To ensure you read the hotel\'s employee handbook and have an understanding of and adhere to the hotel\'s rules and regulations and in particular, the policies and procedures relating to Fire, Hygiene, Health and Safety.
9) To undertake other duties and responsibilities which, while outside the normal routine, will be within the overall scope of the position.
10) To report for duty punctually wearing the correct uniform/attire and name badge. To maintain a high standard of personal appearance and hygiene and adhere to the hotel and department personal appearance standards.
11) Wear hair restraint/hat, gloves, apron, jacket and closed toed shoes at all time while on duty.
12) To comply with local legislation as required.
13) To maintain good working relationships with your colleagues and all other departments through working by The Golden Rule.
14) To respond to any changes in the department as dictated by the needs of the industry, company or hotel.
15) To be flexible and extend job duties to carry out any other reasonable duties and responsibilities within the job capability as assigned, including redeployment to alternative departments/areas if required, to meet business demands and guest service needs.
16) To conduct and attend training sessions as outlined.
17) Perform other tasks or projects as assigned by the Director of Food & Beverage or In-Room Dining Manager.
18) Must be able to obtain any required food handling and/or sanitation certifications required by local or state agencies.

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