Cafe Milano Restaurant

In a⠀vibrant⠀urban⠀community⠀right on⠀the water,⠀Four⠀Seasons⠀Hotel Abu⠀Dhabi at⠀Al Maryah⠀Island⠀welcomes⠀guests⠀with⠀bright,⠀open⠀spaces,⠀embracing⠀expansive⠀views of⠀the city⠀skyline⠀and the⠀sparkling⠀waves of⠀the⠀Arabian⠀Gulf. On⠀dynamic,⠀upscale Al⠀Maryah⠀Island –⠀Abu⠀Dhabi’s⠀business⠀and⠀lifestyle⠀destination⠀– Four⠀Seasons is⠀located⠀within a⠀34-storey⠀glass⠀tower,⠀both⠀high-tech⠀and⠀environmentally⠀advanced.⠀Sophisticated⠀new⠀concepts⠀throughout⠀the Hotel⠀define⠀Four⠀Seasons as⠀Abu⠀Dhabi’s⠀most⠀exciting⠀waterfront⠀location.⠀Blending⠀urban chic⠀and⠀understated⠀luxury, we⠀offer 200⠀light-filled⠀accommodations,⠀including⠀38 suites⠀– all⠀with water⠀views.⠀With six⠀creative⠀restaurants⠀and⠀lounges,⠀this is Al⠀Maryah⠀Island’s⠀premier⠀location⠀for⠀stylish⠀entertaining.⠀All venues⠀open to⠀outdoor⠀waterfront⠀terraces⠀and most⠀include⠀private⠀dining⠀rooms.⠀Relaxation⠀awaits in⠀the⠀radiant⠀Dahlia Spa⠀– with⠀separate⠀fitness⠀and⠀treatment⠀facilities⠀for men⠀and women.⠀Our⠀expansive⠀swimming⠀pool⠀offers a⠀cool⠀social⠀scene with⠀skyline⠀views.⠀With two⠀bright,⠀airy⠀ballrooms⠀that open⠀onto the⠀water,⠀Four⠀Seasons is⠀Abu⠀Dhabi’s⠀most⠀desirable⠀address⠀for⠀meetings,⠀social⠀events and⠀weddings.⠀Every⠀moment is⠀elevated⠀by⠀thoughtful⠀Four⠀Seasons⠀service,⠀anticipating⠀each⠀guest’s⠀unique⠀personal⠀needs –⠀whether⠀the goal⠀is⠀relaxing⠀on⠀vacation⠀or staying⠀efficient⠀for⠀business.

Main Duties/Description:

1. The⠀ability to⠀set up the⠀host/hostess⠀stand,⠀review the⠀reservation⠀book and⠀make⠀recommendations⠀as to the⠀set up of⠀the⠀room.

2.⠀Open the⠀restaurant⠀for⠀business⠀at the⠀prescribed⠀time each⠀shift.

3.⠀Inspect⠀the⠀cleanliness⠀of each⠀section of⠀the dining⠀room and⠀the⠀private⠀dining⠀rooms and⠀make⠀necessary⠀improvements⠀as well as⠀check each⠀table⠀prior to⠀opening to⠀ensure its⠀proper⠀set.

4.⠀Pick up⠀the daily⠀menus and⠀insert⠀them⠀properly⠀in their⠀covers.

5.⠀Inspect⠀every menu⠀and list⠀to ensure⠀their⠀condition⠀and⠀appearance.

6.⠀Develop a⠀complete⠀working⠀knowledge⠀of the⠀menus,⠀menu⠀ingredients⠀and what⠀is⠀unavailable⠀for the⠀day.

7.⠀Assign⠀seating⠀taking⠀into⠀account⠀service⠀standards.

8.⠀Know the⠀server⠀stations,⠀their⠀daily⠀assignments,⠀their⠀personal⠀timing⠀patterns⠀and their⠀maximum⠀workload⠀capacity.

9.⠀Maintain a⠀station⠀chart and⠀cover⠀count for⠀the F&B⠀space⠀using the⠀Eat2Eat⠀system.

10.⠀Seat⠀guests⠀promptly⠀at a table⠀pre-set⠀for the⠀number in⠀the party⠀and⠀according⠀to guest⠀preference.

11.⠀Review⠀guest⠀reservation⠀book, and⠀make⠀recommendations⠀as to the⠀set-up of⠀the room,⠀maintain a⠀station⠀chart and⠀cover⠀count for⠀the⠀restaurant⠀while⠀recognizing⠀the⠀maximum⠀workload⠀capacity⠀of each⠀server in⠀order to⠀meet Four⠀Seasons⠀Service⠀standards.

12.⠀Handle⠀guests⠀without⠀reservations⠀or those⠀waiting⠀for others⠀to join⠀them.

13.⠀Handle⠀lost and⠀found⠀items.

14.⠀Check⠀guests’⠀coats or⠀packages⠀when⠀necessary.

15.⠀Address⠀guests by⠀name⠀whenever⠀possible.

16.⠀Address a⠀guest⠀dissatisfaction⠀immediately⠀and inform⠀the⠀manager of⠀the action⠀taken.

17.⠀The⠀ability to⠀anticipate⠀the needs⠀of guests⠀while⠀scanning⠀the room⠀constantly.

18.⠀Answer⠀telephones⠀according⠀to Four⠀Seasons⠀standards⠀and take⠀guest⠀reservations⠀or provide⠀information⠀regarding⠀the⠀restaurant⠀or any⠀other⠀hotel⠀service.

19.⠀Anticipate⠀the needs⠀of guests,⠀respond⠀accordingly⠀to guest⠀inquiries⠀or⠀problems,⠀and⠀recognize⠀regular⠀guests by⠀name and⠀utilize⠀the⠀guest’s⠀name⠀consistently.

20.⠀Comply⠀with Four⠀Seasons’⠀Category⠀One and⠀Category⠀Two Work⠀Rules and⠀Standards⠀of Conduct⠀as set⠀forth in⠀Employee⠀Handbook.

21.⠀Work⠀harmoniously⠀and⠀professionally⠀with⠀co-workers⠀and⠀supervisors.

22.⠀Collect⠀guest’s⠀information⠀(i.e.⠀business⠀cards,⠀special⠀occasion,⠀dates,⠀preferences⠀etc) and⠀log⠀according⠀to policy⠀and⠀procedure.

23.⠀Complete⠀special⠀projects⠀(menu⠀changes,⠀signage,⠀etc) as⠀instructed.

24.⠀Ensure⠀proper⠀table⠀set-up and⠀make minor⠀adjustments⠀as⠀needed.

25.⠀Stock⠀paper/office⠀supplies.

26.⠀The⠀ability to⠀follow⠀proper⠀payroll⠀and⠀uniform⠀procedures.

27.⠀Take an⠀active⠀role in⠀implementing⠀safety⠀procedures⠀and⠀following⠀up within⠀the⠀department.

28.⠀Respond⠀properly⠀in any⠀hotel⠀emergency⠀or safety⠀situation.

29.⠀Describe⠀the⠀selection⠀of food &⠀beverage⠀menu items⠀to guests⠀by⠀offering⠀interesting,⠀and vivid⠀descriptions⠀of each⠀item,⠀origin,⠀taste, and⠀preparation⠀methods;⠀communicate⠀guest⠀orders⠀including⠀any⠀special⠀needs or⠀requests⠀to the⠀kitchen;⠀coordinate⠀food⠀timings;⠀check⠀completed⠀kitchen⠀orders⠀with the⠀guest’s⠀original⠀order;⠀transport⠀items to⠀the guest⠀table in a⠀timely⠀manner to⠀ensure⠀proper⠀food⠀quality.

30.⠀Anticipate⠀guest⠀needs,⠀ascertain⠀satisfaction,⠀and offer⠀suggestions,⠀and⠀respond⠀urgently⠀and⠀appropriately⠀to guest⠀concerns⠀and⠀requests.

31.⠀Assist⠀with food⠀& beverage⠀service⠀throughout⠀hotel,⠀guest⠀rooms,⠀meal⠀periods,⠀special⠀events⠀etc.⠀Assist⠀colleagues⠀within the⠀department⠀to⠀complete⠀other⠀duties⠀(i.e. food⠀running,⠀clearing,⠀cleaning,⠀mise-en-place,⠀polishing⠀equipment⠀etc)

32.⠀Develop a⠀complete⠀working⠀knowledge⠀of the⠀menu items⠀and their⠀ingredients⠀and⠀preparation.

33.⠀Recognize⠀and⠀address⠀potential⠀intoxicated,⠀disruptive⠀or⠀undesirable⠀guests.

34.⠀The⠀ability to⠀carry⠀trays, bus⠀and reset⠀tables⠀with⠀linen,⠀china,⠀glass and⠀silver.

Standard Duties:

1. To⠀provide a⠀friendly⠀and⠀professional⠀service⠀that⠀always⠀exceeds⠀guests’⠀expectations.

2.⠀To ensure⠀you read⠀the⠀hotel's⠀employee⠀handbook⠀and have⠀an⠀understanding⠀of and⠀adhere to⠀the⠀hotel's⠀rules and⠀regulations⠀and in⠀particular,⠀the⠀policies⠀and⠀procedures⠀relating⠀to Fire,⠀Hygiene,⠀Health and⠀Safety.

3.⠀To⠀undertake⠀other⠀duties and⠀responsibilities⠀which,⠀while⠀outside⠀the normal⠀routine,⠀are within⠀the⠀overall⠀scope of⠀the⠀position.

4.⠀To report⠀for duty⠀punctually⠀wearing⠀professional⠀attire. To⠀maintain a⠀high⠀standard⠀of⠀personal⠀appearance⠀and⠀hygiene⠀and adhere⠀to the⠀hotel and⠀department⠀personal⠀appearance⠀standards.

5.⠀To comply⠀with local⠀legislation⠀as⠀required.

6.⠀To⠀maintain⠀good⠀working⠀relationships⠀with your⠀colleagues⠀and all⠀other⠀departments⠀through⠀working by⠀The Golden⠀Rule.

7.⠀To respond⠀to any⠀changes in⠀the⠀division⠀as⠀dictated⠀by the⠀needs of⠀the⠀industry,⠀company or⠀hotel.

8.⠀To be⠀flexible⠀and extend⠀job duties⠀to carry⠀out any⠀other⠀reasonable⠀duties and⠀responsibilities⠀within the⠀job⠀capability⠀as⠀assigned,⠀including⠀redeployment⠀to⠀alternative⠀departments/areas⠀if⠀required,⠀to meet⠀business⠀demands⠀and guest⠀service⠀needs.

9.⠀Conduct⠀and attend⠀training⠀sessions⠀as⠀outlined.

10.⠀Wear hair⠀restraint/hat,⠀gloves to⠀complete⠀assignment⠀within the⠀kitchen⠀areas.

11.⠀Must be⠀able to⠀obtain any⠀required⠀food⠀handling⠀and/or⠀sanitation⠀certifications⠀required⠀by local⠀or state⠀agencies.

12.⠀Perform⠀other⠀tasks or⠀projects⠀as⠀assigned⠀by the⠀Restaurant⠀General⠀Manager or⠀Director⠀of Food &⠀Beverage.