Four Seasons
hospitality
Assistant(e)responsabledesbanquets/AssistantBanquetManager
“Assistant(e) responsable des banquets / Assistant Banquet Manager at Four Seasons. Skills: process management, cross-functional coordination, vendor/stakeholder management, operational metrics, resource planning, continuous improvement, banquet management, food and beverage operations, customer service, staff management, inventory control, scheduling, financial analysis. Assisting the Food & Beverage Managers with the management of all aspects of the food and beverage division, in accordance wit”
What You'll Achieve.
create a memorable experience for our employees and guests; ensure guest satisfaction; track revenue versus budget
Industry & Context.
resolve discrepancies; handle complaints
Ability to work long and irregular hours, weekends and
What They're Looking For.
Must Have
Ability to communicate fluently in English and French, both orally and in an advanced level of English is required to ensure oral and written communication with business partners, stakeholders, suppliers, and a predominantly international clientele., Have a good resistance to stress and manage it positively and effectively, Be comfortable in a fast-paced environment, Demonstrate a very good team spirit, Interest and ability to provide outstanding service to our internal, external customers and our, Have an excellent presentation and elocution, in French and English, and interpersonal skills to meet the expectations of a high-end clientele, Maintain a professional appearance and behave in a mature manner and with integrity at all times, including outside the hotel while on, Attention to detail and ability to multitask in a dynamic environment, Be organized, meticulous and resourceful, Demonstrate creativity and initiative, Ability to work long and irregular hours, weekends and, 2 to 3 years’ experience in a similar role, College diploma in hotel management, administration or related
What You'll Do.
Assisting the Food & Beverage Managers with the management of all aspects of the food and beverage division
in accordance with Four Seasons standards.
implementing and maintaining a service and management philosophy which serves as a guide to respective staff.
and coaching all employees in the banquets department.
Mastering the full beverage offering: spirits
their characteristics
Monitoring arrivals/departures
and group activity reservations (locations and schedules).
Understanding and applying departmental policies and customer service procedures.
Controlling storage areas: inventory
and correcting discrepancies.
Managing orders: materials
and wines/champagnes.
Ensuring proper reception and secure storage of wines/champagnes.
Analyzing daily sales
resolving discrepancies
and tracking revenue versus budget.
Preparing and adjusting staff schedules according to operational needs.
Supervising staff: punctuality
Inspecting spaces: tables
and compliance with standards.
Managing reservations: table assignments
and availability of menus/cards.
Anticipating peak periods
organizing operations
and supporting guest reception.
Ensuring guest satisfaction: responding promptly
and promoting positive relationships.
Training and mentoring new employees
providing ongoing training
and fostering a collaborative environment.
Performing administrative tasks: closing reports
and participation in meetings/tastings.
How You'll Work.
Team & Collaboration
cross-functional coordination; vendor/stakeholder management; foster a collaborative environment
Communication Scope
Ability to communicate fluently in English and French, both orally and in an advanced level of English is required to ensure oral and written communication with business partners, stakeholders, suppliers, and a predominantly international clientele.; excellent presentation and elocution, in French and English; interpersonal skills
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