Director of Banquets

About Four Seasons Hotels and Resorts:

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.

About Hotel des Bergues, Geneva, a Four Seasons Hotel:

Four Seasons Hotel des Bergues is Geneva’s first hotel and a landmark, blending contemporary and classic decor, steps away from the lake, the Old Town and the famous Quartier des Banques with a beautiful view of the Jet d’Eau. A state of the art Spa and a vibrant F&B operation complement the exceptional service provided by our extraordinary team.

Job Functions:

1. The ability to hire, train, motivate, discipline, direct and supervise the work of the employees in the Banquet Department.

2. The ability to develop and maintain all training programs on a continual basis to insure a high degree of professionalism within the staff.

3. The ability to schedule all employees to maintain the service standards of Four Seasons while operating within budgeted labor cost guidelines.

4. The ability to ensure proper care, security and maintenance of hotel equipment through proper supervision of service personnel.

5. The ability to maintain a daily housekeeping program to include storage and operational areas and staff appearance.

6. The ability to assume responsibility for shift supervisory duties on a regular basis, especially with VIP and "at cost" functions.

7. The ability to coordinate and insure the needs of the Catering department with the managers of interrelated departments.

8. The ability to prepare the payroll and gratuity reports as required.

9. The ability to prepare banquet checks with all back‑up for collection at the end of functions.

10. The ability to attend regular catering meetings to obtain information of the upcoming contracted functions.

11. The ability to attend and participate in all required meetings on a regular basis.

12. The ability to organize and orchestrate any last minute changes or details to functions.

13. The ability to post all contracted function sheets and gives instructions to Assistants, Captains, or staff to insure the success of the function.

14. The ability to constantly monitor the staff’s appearance, attitude and degree of professionalism to insure their strict adherence to Four Seasons’ standards of quality service.

15. The ability to communicate directly with the hosts of functions and goes over the details of the function.

16. The ability to directly oversee the actual set‑up and service of contracted functions by giving specific menu information to the servers, by coordinating the timing of the dinner with the Banquet Chef and by assigning functions to the Captains to insure their success.

17. The ability to conduct monthly departmental meetings to provide vital information to the banquet staff, obtain staff feedback regarding the department itself, and provide a regular forum for improving departmental communication.

18. The ability to take an active role in implementing safety procedures and following up within the department.

19. The ability to respond properly in any hotel emergency or safety situation.

20. The ability to perform other tasks or projects as assigned by hotel management and staff.