Summary
Date Posted: Monday, March 25 2024, Base Salary: Not Disclosed

JOB DETAILS:
About the location:
• Join us deep in the heart of the world’s most celebrated wildlife reserves, where the Big Five – the lion, the leopard, the buffalo, the elephant and the rhinoceros – run free on the endless, untamed landscape. Perched on a series of elevated platforms and walkways, our Lodge sits next to an animal watering hole, where you can watch a family of elephants stop for their morning drink. Nestled in the heart of Central Serengeti amid wide-open plains, our Lodge is just a 45-minute drive from the Seronera Airstrip, accessible by connecting flights from three main airports within Tanzania. This beautiful lodge opened under the Four Seasons Hotels and Resorts family in December 2012, and has 77 rooms including 12 suites and 5 villas, 3 stunning Food and Beverage venues, our unique Discovery Centre offering an interactive experience where you can learn about the wildlife, history and people of the Serengeti, Kijana Kids Club, a spa with 6 free-standing treatment pavilions offering bespoke rituals and treatments that celebrate Africa’s magic and mystique, fitness center and a dedicated team bringing your magical wildlife safaris experiences to life.

RESPONSIBLITIES
• Select, evaluate, lead, motivate, coach, and discipline all servers, bar and captains in the Lodge’s dining outlets to ensure that established cultural and core standards are met.
• 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.
• Describe and ensure quality of all food items, ingredients, and preparation methods, as well as provide expert knowledge of wine and spirits in an elegantly appointed environment dedicated to an attentive and distinctive experience for breakfast, lunch, or dinner.
• The ability to work closely with the Assistant Director of Food & Beverage, and other food and beverage managers, Executive Chef and Sous Chefs to design an effective menu and wine list while ensuring excellent product quality at a fair price and attend regular operational meetings to ensure effective coordination and cooperation between departments.
• Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control.
• Observe physical condition of facilities and equipment in the outlet and make recommendations for corrections and improvements as needed.
• Comply with Four Seasons’ Category One and Category Two Work Rules and Standards of Conduct as set forth in Employee handbook.
• Work harmoniously and professionally with co-workers and supervisors.
• Prepare monthly training calendars and ensure training is conducted.
• Ensure daily food tasting occur to advance employee knowledge of our food offerings.
• Ensure that working tools are maintained at per levels by controlling breakage and spoilage.
• Ensure that dining outlets and back areas are maintained hygienically and in order. This includes all Still Rooms / Storage Shelves / Electrical Equipment and Storage areas.
• Actively participate in the lodge’s environmental activities.
• Attend the departmental/BOO/safety/green committee meetings and any other meetings as may be required of him/her.
• Attend daily afternoon Arrivals Meeting to ensure following day arrivals are reviewed and prepared for prior to their arrival.
• Ensure that employee vacations are well coordinated.
• Ensure that assigned projects are completed in the given time spun.
• Utilize and update Delphi accordingly.
• Ensure grooming is observed as per policy.
• Continuously enhance the look and feel of the outlets.
• Ensure that keys are returned to security office at the end of shift. In order to maintain our Four Seasons service, when required, you will be expected to support your colleagues in the other operational areas
• Ensure you are fully familiar with the new Four Seasons Health & Safety program Lead with Care and attend all the mandatory trainings and meetings.

Work Hours: 8

Experience in Months: 24

Level of Education: Bachelor Degree

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