Banquets Supervisor

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: 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. 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. About the role The Banquets Supervisor oversees the daily operations of a restaurant or bar outlet, ensuring exceptional service, smooth workflow, and adherence to quality and hygiene standards. What you will do Main Duties and Responsibilities 1. Supervise and coordinate service staff to ensure high-quality guest service. 2. Assist with staff training, performance management, and development. 3. Monitor guest satisfaction and resolve complaints promptly. 4. Ensure compliance with hygiene, safety, and operational standards. 5. Support inventory management, ordering, and cost control. 6. Collaborate with outlet management for events, promotions, and service improvements. 7. Perform other tasks or projects as assigned by the, Banquet Manager, Director of Banquets or Assistant Director of F&B. What you bring • A minimum of at least 2 to 3 years of experience in the similar role in a luxury brand • An outgoing personality and a can-do approach to an assigned task • High level of understanding and knowledge of F&B operations • Knowledge of restaurant service standards, hygiene, and safety procedures. • Strong leadership, organizational, and communication skills. • Ability to work in a fast-paced environment and as part of a team. • Proficient in English (speaking, reading, writing) • Excellent interpersonal, verbal, and written communication skills What we offer • Competitive Salary, wages, and a comprehensive benefits package • Excellent Training and Development opportunities • Complimentary Accommodation at other Four Seasons Hotels and Resort • Complimentary Dry Cleaning for Employee Uniforms • Complimentary Employee Meals • and so much more! Schedule and hours • This is a full-time role

A minimum of at least 2 to 3 years of experience in the similar role in a luxury brand

1. Supervise and coordinate service staff to ensure high-quality guest service. 2. Assist with staff training, performance management, and development. 3. Monitor guest satisfaction and resolve complaints promptly. 4. Ensure compliance with hygiene, safety, and operational standards. 5. Support inventory management, ordering, and cost control. 6. Collaborate with outlet management for events, promotions, and service improvements. 7. Perform other tasks or projects as assigned by the, Banquet Manager, Director of Banquets or Assistant Director of F&B.