Chef De Rang In Room Dining

Responsibilities

• Provide an enjoyable, expertly served beverage or dining experience conforming to Four Seasons standards of excellence for quality, professionalism and friendliness.
• When needed answer the telephone using courteous, efficient telephone etiquette while obtaining all information necessary to process the guest’s 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’s, origin, taste, and preparation methods.
• Communicate guest orders including any special needs or requests to the kitchen using the hotel’s point-of-sales system;
• Check completed kitchen orders with the original order; coordinate delivery of items to the guest room in a timely manner to ensure proper food quality.
• When needed, properly and accurately close guest checks; record guest charges and gratuities.
• Communicate options for removal of trays and dishes
• Respond to request for tray removal according to established time standards.
• Anticipate guest needs, ascertain satisfaction and respond urgently and appropriately to guest concerns and requests.
• Breakdown, clean and set-up of buffet, food stations, room service tables, condiment set-ups, flatware, dishware, and room service side stations.
• When needed, properly and accurately close guest checks securing room number and signature; properly settle voided checks or complimentary meals.
• Assist with in room dining tray removal.
• Support the team with delivery of in-room amenities. Serve and assist guests in other F&B areas when needed according to Four Seasons standards.