Seasonal Pool Attendant (June- October)

Four Seasons Hotels and Resorts•Lee's Summit, MO

1d•Onsite

About The Position

The pool attendant will serve as the first point of contact for our guests, creating a welcoming atmosphere and ensuring every detail of their poolside visit is attended to. We are looking for outgoing, attentive, and professional individuals committed to delivering unparalleled service and enhancing every guest’s experience. This position is open from June through October.

Requirements

Six months to one year of experience in food and beverage service or equivalent.
Strong written and oral presentation skills in English
Ability to multi-task in a high volume and demanding environment.
Candidates must possess valid US work authorization.

Nice To Haves

Knowledge of Napa Valley and surrounding areas, highly desirable, however not required.
Preferred experience in a luxury hotel or resort.
Strong food knowledge is preferred.

Responsibilities

Welcome and provide guests with food service, water and oshibori service, spritzing, towels and assistance with seating arrangements at the different Pools and Campo restaurant.
Set up and re-set all amenities, equipment, lounge beds and chairs throughout the pool areas.
Check completed kitchen orders with the guest’s original order and transport items to the guest table or lounge chair in a timely manner to ensure proper food quality.
Deliver food to the correct tables and seat numbers while giving an accurate and appealing description of food.
Anticipate guest needs, ascertain satisfaction, and offer suggestions, and respond urgently and appropriately to guest concerns and requests.
Assist in clearing, cleaning and set-up of tables, chairs, linens, china, glass and silver for service in an unobtrusive manner; greet guests according to Four Seasons Standards to ensure superior service.
Manage the host stand, review the reservation book and make recommendations as to the setup of the table and chair sections.
Responsible greeting the guest, seating, bidding farewell, answering telephone and taking reservations, and coordinating end of shift reservation data.
Inspect and maintain daily menus to ensure quality, condition and appearance.
Ensure safety and security is regulated and adhered to by guests and employees.