Captain – Luxury Resort Service

About the role

The Captain supports the Outlet Manager and his assistants in organising and supervising service across the resort’s food and beverage outlets. This position combines hands‑on service delivery with leadership duties to ensure a seamless guest experience.

Key responsibilities

• Assist the supervisor with daily operational requirements and training of staff.
• Maintain service standards, conduct pre‑ and post‑service checks, and ensure mise‑en‑place is ready.
• Take orders, serve and, where applicable, prepare food and beverages in line with Four Seasons standards.
• Provide wine and menu recommendations, upsell sensitively, and handle large tables, VIPs and private events.
• Accurately post guest checks, process payments and manage stock requisitions.
• Conduct briefings, assign shifts and duties, and act as Outlet Manager in his absence.

Required profile

• Technical education in Hospitality Management (preferred).
• 1‑2 years experience in 5‑star hotels, resorts or reputable standalone restaurants.
• Basic wine knowledge and fluency in English and French.
• Outgoing personality, strong guest‑focus and ability to work hands‑on.

Required skills

• Knowledge of wine and menu pairings.
• Proficiency in English and French communication.