Mechanic (Former Employee), Manhattan, NY – April 12, 2013
exciting place to work. supportive coworkers and effective team work. a typical day at work is made up of making sure everything is running properly to the satisfaction of the client. the management are very understanding and cooperative. i enjoyed every day that i spent on my job because it was very challenging and i love what i do.
Excellent customer service and great opportunities
Pool Hostess (Former Employee), Las Vegas, NV – April 7, 2013
Pros: free lunch and free hotel rooms
Cons: all day in sun
The most enjoyable part of my job as a pool hostess at Four Seasons was meeting all the interesting people that were traveling through. I also enjoyed all the people I worked with. My co-workers were the most enjoyable part of my job. They also made the day easier and go by faster because we all worked together and had a great time doing so. The difficult – more... part of my job was having to work outside due to the extreme hot weather we had in Vegas, it sometimes made it difficult to continue on with our daily tasks. The management was also very helpful in lending a hand in completing daily tasks. They showed us how to better assist our guest and how to articulate in a more luxurious language. Overall what I have learned from working at Four Seasons is how to excel in providing great customer service. My day began with setting up the pool area and hostess desk.Making sure all amenities are set up for the guests and provide further amenities according to time schedules. I would gather information from guests and assist them to a chase lounge chair.Making sure all guests that use the pool are Four Season guests only. – less
Lounge and Bar Manager (Former Employee), Washington, DC – February 20, 2013
Pros: afternoon tea
If you like being on top of the world with all details this was a great spot to be around celebrity people players, dancers, singers Royalty and the list grows and Grows. I enjoyed Managing there and creating a fun world of service while meeting Celebrity people.
Every day brought a new challenge that trained you to prepare for the unexpected and develop team effort with your colleagues. This made it difficult to actually enjoy a work/life balance since a minute lost was literally a day's work ahead. On the other hand, there was a great team spirit throughout.
The Westlake Village property isn't a real FS Hotel property seriously
Sous Chef (Former Employee), Westlake Village – January 30, 2013
Pros: probably one of the nicest hotel chef uniforms i've ever worn
Cons: "glitches" in their pay scale & job security
I quit a higher paying resort job to get on board with Four Seasons at the Westlake Village property back in 2008, which more than 1/2 the employees & myself were laid-off due to lack of business consider we had to complete against 3 other sister properties in L.A. & Santa Barbara along with The Ritz-Carlton, Montage, etc. etc. toward the end of 2008 – more... "Christmas"! Thank you Mr. Sharp! Maybe the company is okay if you drive around town asking people "Do you have some Grey Poupon Dijon Mustard in a Rolls-Royce"... But I'm thinking you probably don't. My suggestion, just avoid the Westlake Village property which cannot guarantee anyone's job security. I think Forbes 500 must had been referring to a different Four Seasons company as one of the best to work for, It sure wasn't the hotel company! – less
Front Desk Agent (Former Employee), Los Angeles, CA – January 11, 2013
Pros: great company and benefits
Typically checked in/out guests and check credit throughtout day. This is the first comapny where I learned how to provide true luxury customer service and being up to standards. Hardest part was adjusting to luxury standards from what you perviously learned. The enjoyed the guests the most.
Finance (Former Employee), Boston, ma – January 1, 2013
This was my first experience in the hospitality world. Worked in the back office and pretty much did not have any free time. Worked on the weekends and it was look downed upon if u did not work long hours.
Management was a mess!! Top to bottom employees are unhappy and under paid...however I was told they pay top dollar in the hospitality world. HR – more... was probably the most inexperienced and unprofessional team I have ever met!
Benefits are seniority based so don't expect anything great until you have been there for 5 years.
I would never work for a company like this again- so happy this was a blip in my career. – less
Line Cook (Former Employee), Houston, TX – December 26, 2012
Pros: free food, set schedule
Cons: working every holiday (thanksgiving, christmas), night/overnight shifts, compensation
My typical day at work consisted of executing various tasks that were specific for the orders that were at hand. I performed various positions so I learned to look for ways to integrate different food preparation methods in order to increase my production efficiency. My executive chef was relatively new to the position and was young compared to common – more... luxury hotel kitchen heads. As a result, he often panicked and occasionally lost control of the staff. He was, however, very open to fresh ideas and encouraged creativity on the crew's part whenever appropriate. Having him as a supervisor enabled me to embrace my own ideas without forgetting that I am heavily accountable for my actions. This experience enhanced my decision-making skills as well as my ability to recognize specific work-related situations. The hardest aspect of the job in the kitchen was the schedule as I had to spend many of my holidays at work. Sometimes, we had to work all day and in some cases, overnight. On the other hand, the most enjoyable parts were having the opportunity to interact with people who shared the same passion for food and working at a really fast pace while keeping product quality well above the standard. – less
Cook 1 (Current Employee), Lanai City HI – December 10, 2012
I am currently the lead banquet cook.I am responsible for the prepping and execution of all banquets.We do banquets ranging in size from 10 people up to 700 people. I have learned great time management skills and learning to adapt to changes as the may occur ,this has helped me to think on the fly as changes do happen in the last minute. The hardest – more... part of the job is sometimes I am required to work long hours .But it is a great sense of pride once everything is done and the guests have enjoyed all of our hard work to make sure they have an enjoyable experience without compromising our high standards. – less
Chef de Cuisine (Former Employee), Denver, CO – November 30, 2012
A typical day at work consisted of managing the kitchen, daily specials, ordering, meetings, etc. I learned how to manage and understand P&L's, I leanred to develop my culinary expertise. Management was well structured. Hardest part of the job was not having a work life balance. Most enjoyable part of working with the Four Seasons was working with the – more... great people, they were like family. – less