Our Brand Promise:

At Four Seasons, life is richer when we truly connect to the people and world around us. Whether you work, stay, live or discover with us, our purpose is to create impressions that will last a lifetime.

Our Promise to You:

To create a culture and a work ethic based on the Golden Rule, giving our people a framework to pursue a superior international service culture.

What Makes Us Unique:

Four Seasons Hotel Westlake Village is a Southern California oasis, set between the bustle of Los Angeles and Santa Barbara’s wine country, just north of Malibu’s famed beaches. It’s here where recreation, rolling hills, and southern California’s best climate meet a wealth of resort-style amenities, recreation, wellness, and culinary experiences to relax, reconnect, recharge and renew.

What We Expect:

Job duties include but are not limited to:

• Select, train, evaluate, lead, motivate, coach, and discipline all employees in the Hotel’s Room Service Department 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 knowledge of wine and spirits in an elegantly appointed environment dedicated to an attentive and distinctive experience for 24-hour a day in-room dining and in-room private bar services.

• Attend regular operational meetings to ensure effective coordination and cooperation between departments.

• 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 EmPact.

• Work harmoniously and professionally with co-workers and supervisors.
  

• Excellent reading, writing and oral proficiency in the English language.

• Knowledge of food & beverage service, cost control, labor control and accounting.

• The ability to operate computer equipment and other food & beverage computer systems.