Job Description

At Four Seasons, we consider life and work to be richer when we truly connect with the people and the environment around us.

Our family members are masters at their crafts \xe2\x80\x93 a gardener can become an artist, a manager a conductor, a chef an inventor. We look for employees who share the Golden Rule: people who, by nature, believe in treating others as we would have them treat us. We look for our people to characterize a shared passion for excellence and to infuse that enthusiasm into everything they do.

About Four Seasons

Founded in 1960, Four Seasons continues to define the future of luxury hospitality with extraordinary imagination, unwavering commitment to the highest standards of quality, and the most genuine and customized service. Currently operating 180 + Hotels and Private Residences in major city centers and resort destination in 47 countries, and with many more projects in development stage, Four Seasons consistently ranks among the world\xe2\x80\x99s best hotels and most prestigious brands in reader polls, traveler reviews and industry awards.

Main Duties/Description:

Select, train, evaluate, lead, motivate, coach, and discipline all employees, supervisors and assistant managers in the Hotel\xe2\x80\x99s Banquet Department to ensure that established cultural and core standards are met; long-range strategic planning for outlet operation.

The ability to be visible in the operation, provide recognition, promote good public relations, and handle complaints, concerns or special requests for guests, clients, and group contacts.

Coordinate set-up requirements for hotel and off-site functions according to the banquet event order, communicate directly with group contacts, Catering Managers, and Conference Services Managers to ensure that all details of the function are carried out, ensure quality and timeliness of all food items, as well as provide knowledge of wine and spirits in an elegantly appointed environment dedicated to an attentive and distinctive experience.

The ability to work closely with the Director of Food & Beverage, Executive Chef, and Director of Catering to design an effective menu while ensuring excellent product quality at a fair price and attend regular operational meetings to ensure effective coordination and cooperation between departments.

Responsible to plan and manage Hotel outdoor catering business.

Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory and cash control.

Observe physical condition of facilities and equipment in the banquet area and make recommendations for corrections and improvements as needed.

Preferred Qualifications and Skills:

Three to five years previous managerial experience in high volume banquet catering operation preferably in GCC

Excellent reading, writing and oral proficiency in the English and Arabic will be a plus

Knowledge of Banquet services

Strong financial acumen

Strong leadership skills, adaptability and high level of creativity

Coaching and People Development Skills.

Solid organizational skills, with ability to multitask, and excellent attention to detail.

Knowledge of social events business with an emphasis on Middle East weddings.

Good F&B knowledge with understanding of menu planning

Ability to work long and irregular hours, weekends, and evenings.

Able to negotiate, organize, delegate & work under pressure

The benefits offered by Four Seasons Hotel Kuwait include:
Department Head benefits as per Four Seasons Kuwait policy
Complimentary nights at other FS Hotels worldwide

Regular social and sports events
Paid home leave with flight tickets
Complimentary employee meals and Uniforms

Health medical and insurance benefits

Work Authorization

Hotel will apply for the Kuwait work authorization for the successful candidate.

We look forward to receive your application!

Four Seasons Hotels