Job description

About Four Seasons:

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:

What you will do:

• Select, train, evaluate, lead, motivate, coach, and discipline all employees, supervisors and assistant managers in the Hotel’s Banquet Department to ensure that established cultural and core standards are met; long-range strategic planning for Banquets operation.

  
  
  

• 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.

  
  
  

• Coordinate set-up requirements for hotel and off-site functions according to the banquet event order, communicate directly with group contacts, Catering Managers, and Conference Services Managers to ensure that all details of the function are carried out, ensure quality and timeliness of all food items, in an elegantly appointed environment dedicated to an attentive and distinctive experience.

  
  
  

• The ability to work closely with the Director of Food & Beverage, Executive Chef, and Director of Catering to design an effective menu while ensuring excellent product quality at a fair price and attend regular operational meetings to ensure effective coordination and cooperation between departments. Ability to plan and manage Hotel outdoor catering business.

  
  
  

• Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory and cash control.

  
  
  

• Observe physical condition of facilities and equipment in the banquet area and make recommendations for corrections and improvements as needed.

  
  
  

What you will bring:

• 3–5 years of prior experience in high-volume banquet operations, preferably within the GCC.

  
  
  

• Excellent written and verbal communication skills in English, with Arabic proficiency considered an advantage.

  
  
  

• Strong financial awareness along with effective leadership, adaptability, and creativity.

  
  
  

• Strong coaching and employee development capabilities, with excellent organizational skills, multitasking ability, and attention to detail.

  
  
  

• Good F&B knowledge with understanding of menu planning 

  
  
  

What we offer:

• Department Head benefits as per Four Seasons Kuwait policy

  
  
  

• Complimentary nights at other FS Hotels worldwide

  
  
  

• Regular social and sports events

  
  
  

• Paid home leave with flight tickets

  
  
  

• Complimentary employee meals and Uniforms

  
  
  

• Health medical and insurance benefits

  
  
  

Work Authorization

Hotel will apply for the Kuwait work authorization for the successful candidate.

We look forward to receive your application!