Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.
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 the location:
Shining bright in the skyline, Four Seasons Hotel Minneapolis is connected by Skyway to sports, business and entertainment and is two blocks from the Mississippi River. Inside, discover Mediterranean-inspired dining by award-winning local chef Gavin Kaysen, a wellness floor complete with indoor and outdoor pools and a Spa dedicated to nourishment through nature.
The Four Seasons Hotel Minneapolis seeks a Restaurant Host to join our talented team!
Approximate Service Dates: June 2025 – September 2025
Be a part of Four Seasons Hotel Minneapolis where we foster connection, celebrate character and develop craftsmanship. Join our uniquely-talented team, and we will support you in doing your best work. Whether you’re inspired by our culture, incomparable views of the Mississippi River or two-time James Beard Award-winning native Minnesotan chef, discover why your future is here.
BASIC PURPOSE: Greet and seat guests while coordinating guest reservations and responding to inquiries in an efficient, courteous and professional manner to achieve maximum customer satisfaction while complying with all Four Seasons’ policies.
ESSENTIAL FUNCTIONS:
1. Seat guests promptly at a table pre-set for the number in the party and according to guest preference.
2. Set up host/hostess stand, 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.
3. Answer telephones according to Four Seasons standards and take guest reservations or provide information regarding the restaurant or any other hotel service.
4. 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.
5. Inspect and maintain daily menus to ensure quality, condition and appearance while developing a complete working knowledge of all menu items and daily specials.
6. Comply with Four Seasons’ Category One and Category Two Work Rules and Standards of Conduct as set forth in EmPact.
7. Work harmoniously and professionally with co-workers and supervisors.
Requirements for this role:
Education: High school education or equivalent experience.
Experience: Six to twelve months of restaurant, food and beverage, or equivalent experience is required.
Skills and Abilities: Requires a working knowledge of the restaurant aspect of Four Seasons services, policies or operations and general knowledge of the hotel.
Working knowledge is generally learned on-the-job. Requires knowledge or the ability to operate computer equipment and the reservations system.
Requires reading, writing and oral proficiency in the English language.
The ability to work a flexible schedule including nights, weekends and holidays.
About Four Seasons Hotel & Private Residences Minneapolis
https://careers.fourseasons.com/us/en/job/REQ10341583/On-Call-Riva-Seasonal-Host-ess-June-2025
This job listing was provided by Hospitality Job Vacancies. To apply, please use the link in the job description.
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