Ravello Host

PM Ravello Host

Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture. At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.

Four Seasons Resort Orlando at Walt Disney World Resort, is the leading luxury resort in Central Florida. We pride ourselves on the service we deliver and that all begins with the dedication of our employees who embrace the meaning behind the Golden Rule. Guests are pampered with a customized approach, ensuring that each experience is unique and unforgettable. Our goal is to attract only the most positive and passionate talent, those who are able to provide intuitive service, with a warm and friendly smile. We encourage our team to strive for personal and professional greatness and are always empowered to do what is right.

Join our AAA Five Diamond property in Central Florida!

The Opportunity:

We are looking for an individual who can provide dining support in our on-site, modern Italian cuisine specialty restaurant, Ravello.

Responsibilities:

• Maintaining the reception area and entrance in all aspects of stocking and cleanliness
• Assist the department managers with training of new employees as requested
• Retain all assigned wardrobe in accordance with established standards and uniform guidelines
• Work in an efficient and professional manner while maintaining a positive attitude and deliver superior guest service at all times
• Observe the guests, ensure satisfaction with their experience at Ravello, speak to management for prompt action to be taken if you note any dissatisfaction among the guests around the restaurant
• Anticipate guests' needs, respond promptly, and acknowledge all guests
• Greet guests in a positive, friendly manner and make them feel welcome
• Aim to give the best possible service, in the least obtrusive manner
• Maintain the safety and security of the restaurant/bar premises
• Identify guests' preferences and their personal information: regularity and time of dining, food and drink choice, seat preference, food allergies, special occasion, hotel guests, table position, telephone number, e-mail address, web address, etc.
• Inform our guests about any upcoming events at Ravello or the resort
• Ensure that guests are informed regularly about their table status if there is a delay
• Communicate with Ravello managers and other hosts/hostesses continuously and update them on the dynamics of the reservations, delays and cancellations in order to avoid unnecessary table chasing or rigid return time policy
• Keep the working environment clean, tidy and presentable
• Provide a warm and friendly welcome to all guests and to anybody who is entering through the reception area, i.e., "good afternoon madam, good evening sir"
• Utilize the guest's name
• Recognize guests, remember the names of the regulars and be in constant communication with managers and reception about the satisfaction of our guests
• Escort the guests to their destinations (table, bathroom, exit, etc.); always allow a guest to pass first, never cross their path
• Ensure appropriate language is used when speaking to guests, use guidelines issued during training
• Listen to and understand the details of guests' inquiries, take notes if necessary
• Accommodate if guests have any special requests or allergies, etc.
• Greet the guests and learn if they have a reservation, are walk-ins or bar guests, collect guest information to enter into the Micros system
• Relate all information given to you by the guest to the Manager on Duty

Daily Duties:

• Opening & closing sidework
• Perform all assigned duties as detailed in your opening, afternoon and closing checklists
• Distribute the server's slips (guest notes) and ensure any updates are given to servers and management promptly
• Check the blocking sheet to identify all regulars and VIP guests
• Use OpenTable when taking reservations and when checking on current or future reservations; ensure accuracy when entering data into OpenTable
• Answer calls promptly to maximize the restaurant's capacity
• Try to accommodate regulars and reservation requests of concierges
• Utilize all tables to achieve higher turnaround of guests
• Work closely with concierges and other agents to increase guest satisfaction
• Assume all other responsibility relating to operational items at the reception desk
• Complete all administrative duties competently, efficiently, thoroughly, and in a timely manner
• Update all operational telephone numbers as needed
• Move furniture as directed by management, including but not limited to tables, chairs, bar stools, banquettes, bar tables, boxes, equipment, etc.
• Attend training sessions and read training notes to improve your knowledge
• Give constant feedback to managers regarding our guests' satisfaction
• Be fully conversant with every aspect of Four Seasons emergency procedures
• Be fully conversant with all the Four Seasons policies as detailed within the employee handbook
• Be fully conversant with the geographical layout of the operation and to know the exact whereabouts of all operational equipment
• Clear and reset tables as needed (if necessary)
• Complete any other task as assigned by management
• Complete reservations duties
• Clean and tidy the reception area and entrance area according to the reception duties sheet and initial each item on sheet once completed
• Look for any additional cleaning/maintenance, i.e., light bulbs out, that may be needed, ensure any maintenance items are reported through HotSos
• Perform updates on table status and inform other hosts/hostesses, or Manager on Duty
• Stock all the necessary supplies needed prior to the restaurant opening
• Report any low inventory of items to Manager on Duty
• Keep records of lost and found items and report to Security, per the FS policy and procedure
• Move furniture as directed by management, including but not limited to tables, chairs, bar stools, banquettes, bar tables, boxes, equipment, etc.
• Use all chemicals in accordance to OSHA regulations and Four Seasons requirements
• Perform related duties as assigned

Minimum Qualifications:

• Prior experience working in Food & Beverage
• One year of experience in an upscale, fine dining establishment preferred
• One year of OpenTable experience preferred
• Ability to perform basic mathematical equations
• Ability to demonstrate a positive attitude at all times
• Ability to keep an open and objective view
• Ability to listen effectively, empathetically and be respectful at all times
• Ability to communicate assertively
• Ability to maintain confidentiality
• Ability to maintain composure and stay focused
• Ability to maintain personal integrity
• Ability to work as a team, stay organized, multi-task, and prioritize
• Ability to use strong judgment
• Must portray an outgoing personality that is warm and friendly while demonstrating enthusiasm and professionalism

A successful candidate will have a flexible schedule, ability to work weekends and holidays. Must be fluent in English and possess legal work authorization in the United States.

Comprehensive Benefits:

• Energizing Employee Culture where you are encouraged to be your true self!
• Comprehensive learning and development programs to help you master your craft.
• Inclusive and diverse employee engagement events all year-round.
• Exclusive discount and travel programs with Four