cook

server

brand ambassador

housekeeper

room attendant

Preferred-Pool-Management-2

Challenges may come with most jobs almost always undoubtedly so I won't waste time on that however, what I will tell you is that for the time I've been here I have learned and relearned a lot about the industry on a higher scaled level. If you find yourself in search of a place where you can rise and grow not only within your field or you have a desire to advance and move toward another position I would advise that you look elsewhere. Here, although they promote a "golden rule" standard it is not always upheld at every property. You will not be the first or even the fiftieth to be considered for any "special" promotions even after you've sacrificed a considerable amount of your time here. Also on the subject of time be cautious of how many days you promise to work because of the simple fact that if you say up to five days or more you will always have to work that time and could potentially be held to work more with little to no notice given. However, if you establish that you can only work part-time your time may be considered slightly more. In either case, depending on your financial needs I will still maintain that it is a tightrope that you will be walking with availability and trying to get any member of management to respect your time whether it be that you have other financial or family obligations. None of those are considered here period. The human components that are so heavily emphasized will all be explained to you in a "grand" several-day orientation solely done to appease the corporate figureheads of the hotel. They will not look at you in any other way but a piece of furniture that they can place or displace wherever they see fit and when you are sick or your child has matters that need attention whatever the reason may be that you need time off in a pinch of time you will not be met with a heavy heart full of consideration but rather a handful of "write ups' that are backed up by a sad excuse for an attendance policy which states you cannot call out more than once every six months and if you do you will be written up for every instance until your termination. On top of all of this depending on your department you will also be subjugated to attend so-called "departmental meetings" where you are simply required to arrive at any time the manager may choose regardless of your obligations or distance in relation to work. In these meetings outside of hearing all of the operational upcoming matters, you may also be party to a berating argumentative endeavor that traverses along the very same lines that I am describing to you now. Ultimately the complaints and concerns given by employees will be met with corporate brush-off responses that are given in the most dismissive and passive slightly aggressive way imaginable which aligns with everything explained here. When these realizations come to current employees there is an instantaneous event of turnover which happens often. With all of this aside if you still choose to work for this company the best thing would probably have to be the travel and discounts package given to you on a tenure basis. But of course that is if you can find a property that will let you use it. 

I over see the A/R section of the accounting department.  The day start at 6am or 7am reading through emails and prioritizing the day.  At 8am 2 A/R clerks come in and start processing guest emails/phone calls, putting together billing from the day before and meeting with group contacts.  I am made aware of and assist with any difficult situations.  I strive to inspire, motivate and provide guidance to develop the 2 A/R clerks.  My goal is that they will be able to master their job duties without the need for my assistance.  I bounce between my own tasks and an assisting others throughout the day. The 2 A/R clerks clock out around 4pm, any left over work is then passed off to me to complete.  I accomplish the majority of my tasks between 5pm and 7pm.  Occasionally, I will stay late to complete something.  I like to save projects for Saturdays or Sundays so that I can concentrate and focus on the task at hand.

I have learned the key to a successful days is to properly prioritize the tasks at hand.  Knowing what to work on first can save hours of work later. (This requires a full understanding my responsibilities as well as understanding the workflow.)  I have respect for others who are composed and always conduct themselves with professionalism. 

Management is always pushing and striving for perfection.  We continually seek to find the best way to accomplish tasks, change policy and procedures to reduce labor, create simplicity and increase profit with a strong focus on corporate policy and procedure. 

Most all of my co-workers are much older than myself.  They have been with the company for years.  Some of them have children my age and but most of them have younger children in school. 

The hardest part of my job is the demand.  There will always be too much work.  I like to remind myself if “It wasn’t hard then everyone would do it.  Just keep going.’’   

The most enjoyable part of my job is collaborating with other departments to make task easier.  Simplify the steps and ensure each line employee has the tools and knowledge to do their job.

I usually come in for dinner shifts and rarely for the morning shifts. Dinner service is more formal and more calm and collected. However, attention to detail is also more important. A typical day at work would be coming in for seven hours or more, having a dinner rush for a couple of hours.

If there's one thing I learned in the industry, it's that the customer is not always right. The management will always back its employees up no matter what. However, at the Four Seasons, we value our guests and treat them as family. We rarely say no, we anticipate their needs and their wants, and we provide them with exceptional service; always trying to go above and beyond for them as much as we can.

The management is great at what it does. Four Seasons is a very culturally diverse company, with no discrimination whatsoever. What I loved about the management is that we were treated like a team, instead of being subordinates of a higher position. We worked towards the same goals- different positions only meant different functions. We were working as a team, compensating and complementing everyone. My co-workers were amazing. Sure, I didn't always get along with all of them. We all had our good days and bad days at the job. Working in the service industry, it's almost impossible to always have a positive demeanor so it was important that we were able to back each other up.

The hardest part of the job would have to be working during festive. Four Seasons Jackson Hole is a ski resort and during the winter, we would work 17 to 19 hour shifts, sometimes three days in a row. It's physically and mentally exhausting to work so many hours in a day, but the reward is just as big. The most enjoyable part of the job is always meeting new people. I know people can be rude, and it's annoying. However, you get to meet the nicest people from all over as well. There are those that seem genuinely interested in your stories and what you have to say and this is what makes the job worth it.

My typical day at work would be going into work early, getting ready, getting something to eat, and hearing our briefing from our housekeeping managers. Then going out into our area and starting our job. I have learned many thing's at Four Seasons. I learned how to clean rooms in a timely manner. I didn't do the whole cleaning set-up, just a fast sweep of the room to clean, and organize the guetst thing's. I also learned how to work things out on a iPod for the job. I also learned how to fold a towel in a different style.
The management team was really friendly and supportive in what they did. They always did there job well, and always tried there hardest to get there work done and to also help us out when we needed it. They were also fun to be with. They were the kind of managers that were stern, but were nice to be around.
My co-workers were really friendly. They always helped when help was needed. They were always in happy and high spirits when coming into work and also leaving. They were always a joy to be around.
I would say the hardest part of the job would be making the couches into beds. Not the pull out one because they were easy, but the one's where we had to make. I wonder why they don't just make the putt out beds. They look nice, and there easier on the workers.
I would think that the most enjoyable part of the job was being with the co-workers. I am a very shy person. So being with them and opening up was making the job more happier. Also, making the guests happy. Seeing them happy was probability one of the enjoyable parts because I felt like I did something good. Like I made someone happy today. I didn't really care for the tips, I was just happy thinking about how the guests would feel when they come back to a clean room.

I began my employment at Four Seasons Brickell in 2025, having been hired specifically for a new outlet that was in the process of launching. During the hiring process, expectations for professional growth within approximately six months were discussed.

Throughout my time there, the outlined development opportunities were not revisited, and there was limited follow-up regarding progression. In my day-to-day role, I consistently supported operations beyond my assigned serving responsibilities, including running food, bussing tables, and proactively managing my section to ensure smooth service during high-volume periods.

While I remained committed to teamwork and guest experience, I felt that my additional contributions and initiative were not formally acknowledged, nor was there clear communication around performance feedback or advancement pathways. When I raised questions regarding expectations and professional development, these concerns were sometimes perceived as dissatisfaction rather than a request for clarity and alignment.

Additionally, during peak service periods, there was limited managerial presence on the floor, which occasionally impacted operational flow and team support. There were also recurring discrepancies in tip distribution and payroll accuracy, which required follow-up and added to employee concerns regarding compensation transparency.

I have heard positive feedback about the Four Seasons brand overall and understand that workplace culture can vary by location. I hope that sharing this perspective contributes constructively to ongoing efforts to strengthen internal communication, leadership presence, and payroll processes.

Overall the guests and co- workers (line staff) are wonderful. Great all around teamwork and the guests really make you want to work. Management on the other hand rules this place with an iron fist. During busy days (120% occupancy) the GM parks his Bently Valet and expects it to be up at the front drive ASAP. What about the waiting guests that you say you love so much? He can also be caught around award season drinking, not tiping and not helping with anything other than trying to become HOLLYWOOD.

HR is located in the hotel which is a good thing if you had a problem that you wanted to address but, HR and upper management take lunch together, go out for drinks after work and attend eachothers family functions. (I always was told HR is supposed to be a 3rd neutral party)

Promotions are odd. If a director position is available it will be awarded to some one transferring in who knows nothing about your hotel and not to old joe whos been there for 30 years and knows the place like the back of his hand. If you are looking for a promotion you should be well connected due to the fact that your exceeding performance isn't enough.

Benifets are good, Dental and health. You are also offered complementary night at other hotels. Seems like a good idea until you find out that A) you cant get your days off because your working split days and manager/supervisor wants those days off and B) Someone else got your hotel stay because they know someone higher up than you.

I do NOT recomend this hotel for anyone who wants to work in the hotel business.

I moved from another state and left another major hotel compamy, for an opportunity with this company, only to be extremely disappointed.  In every interview I explained that I wanted to work for the Four Seasons because I had heard from previous employees about their impeccable training which lead to award winning service for their guests. I did not have that experience. 

I trained for my position by following a coworker around for 3 days, and then I was put on my first shift alone with my personal journal full of notes (thankfully I had the sense to bring my own journal for any notes I might need to take at any time). Within my first two weeks I was being scheduled the busiest shifts without any help from my manager. She would often come in hours late and then disappear for extended periods of time. Some days I would be scheduled to be the In Room Dining Supervisor AND the Server. Sometimes the managers would forget to schedule a supervisor with the servers. Sometimes our servers would be scheduled in similar departments without any training. When I would make a mistake, I would be pulled aside and told that I needed to try harder to do better. When I responded by explaining that I was doing everything I could think of to do my best, I was told I needed to figure it out and that they had given me plenty of resources. A manager who was around would have been nice. Within six months I left. It was devastating to be so disappointed in a company that I thought would be my career company. I have never regretted leaving.

Not sure if every department has the issue, but being asked multiple times to stay late and finish up duties that aren't in your job description because they are continuously short-staffed. The hotel is now fully booked without the staffing/infrastructure in place. Agents are undertrained and expected to learn as they go. Supervisors get paid extra to do the same duties as an agent that overtakes these duties when the supervisor is not available (a trend). I've seen over 7 employees join and leave in a 7 month span. The turnover is so high and some management instead of appreciating and congratulating the hard workers that stay, gives them more duties and scolds for the issues that do accidentally and occasionally occur. Overall, not recommended. Can't even use benefits until 6-months. And taking sick days is frowned upon because of the staffing and scheduling issues. 

During my (5) five years at the Four Seasons Resort Nevis I was employed as a Repair and Maintenance Engineer/Water & Waste Water Technician. In that capacity I had the opportunity develop a number of skills as well as acquire training within the company geared towards a high quality of professionalism and hotel service standards.
In that period, my duties included but were not limited to the maintenance and repair of all resort pumps and motors, the daily operation and maintenance of Four Seasons Resort’s water treatment plant which included the testing of water throughout the resort property for quality control. My duties also included daily operation and maintenance of the resort’s waste water treatment plant. Other duties included minor electrical, plumbing and basic HVAC repair and maintenance throughout the resort property all while maintaining a high standard of professionalism and service towards work and guest interaction.
These experiences gained at the Four Seasons Resort together with my previous experience as Plant Engineer at Carib Supply (St.Kitts and Nevis) Ltd and four (4) year broad course of studies leading to a BSc. in Mechanical Engineering has enabled me to learn a great deal as it relates to Engineering, Hospitality, Safety and the Hotel sector and have taught me how to become a problem solver, team player and most of all a self-starter, all of which are skills that can be used in the development of staff and my peers alike.

Everything that Four Seasons Hotel stands for with their mission statement is Not what happens on the back end.  A luxury hotel should have 1 employee for every 6 guest.  Baltimore Four Seasons is immensely under staffed and when you really look into the face of it's employees you'll see nothing but stress. When you 1st start they'll tell you that you're able to receive rooms at the employee rate after 90 days. It's actually 6 months but they're okay with lying and perfectly fine with turnover.  The pay is good and tips can be too. The guest request Never! Stop! But will still most likely treat you better than management. Please understand, being a hospitable person is not enough for Four Seasons. You are a number & management are Elitist. Managment uses surveillance cameras after they've long gone home and if they didn't watch from home they will roll back cameras from the previous day. They will make it uncomfortable enough for you to want to leave, constantly questioning how, why, if, when you did aspects of your job after they've gone home. It's more than micromanagement it's closer to power grabs. They will pull something out of thin air just to see you squirm trying to remember if it actually happened the way they surveyed it. If you still decide to accept the job, save as much money as you can because your body will not withstand the extra soreness you'll endure because they refuse to hire enough staff.

Top Job Titles	Average Salary
Cook 2 salaries reported	$20.00 per hour
Server 2 salaries reported	$25.75 per hour
Brand ambassador 3 salaries reported	$20.00 per hour
Housekeeper 5 salaries reported	$25.38 per hour
Room attendant 3 salaries reported	$27.11 per hour

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