Full-Time
Room Service Supervisor
Four Seasons
10,001+ employees
Luxury hotel management with branded residences
No salary listed
Company Does Not Provide H1B Sponsorship
Atlanta, GA, USA
In Person
Bachelor's
 Operations & Logistics (1) |
|---|
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- A college degree, preferably specializing in hotel or restaurant management, or equivalent experience, is required.
- One to two years of previous experience in a line, supervisory, or assistant manager position in Food and Beverage is required.
- Working knowledge of division operations, Four Seasons cultural and core standards, policies, and standard operating procedures is required.
- Knowledge of food and beverage service, cost control, labor control, maintenance, merchandising, and accounting is required.
- Ability to operate computer equipment and other food and beverage computer systems is required.
- Reading, writing, and oral proficiency in the English language is required.
- Plan, organize, control, and direct the work of employees in the Room Service Department while ensuring guest satisfaction.
- Be visible in the operation, provide recognition, promote good public relations, and handle complaints, concerns, or special requests for guests, clients, and group contacts.
- Ensure the quality and timeliness of all food items and provide knowledge of wine and spirits in an elegantly appointed environment dedicated to an attentive and distinctive experience.
- Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory and cash control.
- Attend regular operational meetings to ensure effective coordination and cooperation between departments.
- Observe the physical condition of facilities and equipment in the In-Room Dining area and make recommendations for corrections and improvements as needed.
- Assist with the service of food to guests.
- Assist with the cleaning of operational areas.
Four Seasons manages a global network of luxury hotels, resorts, and branded residences under its name, typically without owning the real estate, and it maintains brand standards and guest service across locations. It earns mainly management fees tied to hotel revenue and gross operating profit, plus licensing fees for branded residences and fees from fractional ownership programs. The company distinguishes itself with a consistent global luxury experience, a property-management model, and offerings that combine hotel services with branded residences and ownership options. Its goal is to maintain leadership in luxury hospitality by delivering exceptional guest experiences, upholding strict brand standards, and expanding premium accommodations and ownership options worldwide.
Company Size
10,001+
Company Stage
N/A
Total Funding
N/A
Headquarters
Toronto, Canada
Founded
1993
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Simplify's Take
What believers are saying
- Four Seasons opened Danieli, Venezia on July 30, 2026, reviving a landmark palace hotel.
- August 2026 launches in Atlanta, Tamarindo, Singapore, and Punta Mita deepen premium demand.
- The 2026 pipeline includes about 60 projects, keeping growth visible through 2027.
What critics are saying
- Nevis owners sued Nevis Peak on August 11, 2026, alleging $100 million damages.
- Four Seasons Yachts missed its Caribbean debut, signaling execution risk in complex launches.
- Rapid pipeline expansion across Cartagena, Venice, Saudi Arabia, and Mykonos strains standards consistency.
What makes Four Seasons unique
- Four Seasons manages 135 hotels and 61 residences across 47 countries, not owned real estate.
- Its luxury residential model bundles hotel service with branded homes and residence clubs.
- The brand extends into yachts, launching Four Seasons I and Four Seasons II.
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Benefits
Health Insurance
Dental Insurance
Vision Insurance
401(k) Company Match
401(k) Retirement Plan
Paid Vacation
Paid Sick Leave
Paid Holidays
Complimentary stays at Four Seasons Worldwide
Free employee meals prepared by the Four Seasons Culinary ‘Ohana
Training and Development Opportunities
Employee Recognition Programs
Growth & Insights and Company News
6 month growth
↑ 18%1 year growth
↑ 18%2 year growth
↑ 18%Its story. Founded by Frits Janssen in the Netherlands 50 years ago, his two sons are currently at the helm of ICE International's pursuit of supplying custom handmade loose rugs and wall to-wall carpets for high-end residential and 5-star hospitality projects. A highly skilled in-house design team is at the forefront of this quest, working directly with the client to create bespoke designs or customize the styles featured in the company's extensive and exclusive, trend-led designbook. These designs are realized with the highest level of craftsmanship, whether hand tufted by ICE International's exclusive manufacturers or hand knotted by the family in Nepal that it has collaborated with for 38 years. Quality and a personalized service form the pillars upon which the company has built a reputation of on point delivery. ICE has informed collaborations with some of the world's most significant designers, including Phillipe Starck, Yabu Pushelberg and Hirsch Bedner Associates. ICE International is a preferred vendor with Four Seasons, collaborating on numerous projects worldwide. Other recent signature hotel projects include the Park Hyatt NY, Baccarat NY, Four Seasons Downtown NY and the UK capital's largest hotel suite, in The Langham London. Marc & Rogier Janssen
Design and food: the 6 most beautiful restaurants in the world. Eating is a basic need, but throughout human history it has never been only a functional act. It is a ritual, a complex sensory experience, a cultural gesture that brings together space, time, and matter. Food is memory, tradition, family - and in haute cuisine it has long dialogued with design and architecture, becoming part of a broader narrative. In this story, the project does not simply "contain" the gastronomic experience: it interprets it and, at times, amplifies it. Food and architecture: an ancient link. From the monumental kitchens of Renaissance palaces to medieval taverns, from Enlightenment cafés to the bourgeois dining rooms of the nineteenth century, the way dormakaba Holding eat has always reflected the way dormakaba Holding live and spend time together. With the twentieth century, the restaurant stopped being merely a "functional" place to eat outside the home and became a cultural device, capable of expressing values, worldviews, and social change. Modernity introduced new ways of inhabiting the city, new rhythms, and new relationships, and the restaurant became one of the privileged spaces where all of this takes shape. Eating out: a story of architectural and social transformation. A revealing example is the Viennese cafés of the early twentieth century: not just venues, but true urban salons, meeting places for artists, architects, writers, and intellectuals. Their architecture, furnishings, and even the way people sat and stayed shaped an idea of modern sociality: slow, reflective, and attentive. Futurist restaurants, by contrast, used food and space as instruments of rupture: rejection of tradition, sensory experimentation, provocation. Here, the restaurant became explicitly political and ideological. In the 1960s and 1970s, with avant-garde and radical experimentation, restaurants entered the field of design research - through new layouts, unconventional materials, and immersive experiences. At the same time, cuisine itself was changing. From domestic knowledge passed down through generations, it became a field of research, increasingly in dialogue with science, technology, and storytelling. The chef took on an authorial role, and the dish became a language. One that, to express itself fully, needs a space that embodies the chosen identity. When food and space speak the same language. For architects and designers, the restaurant is an extraordinary laboratory: a place where aesthetics and function meet directly, where the perception of space affects taste, and where every detail - from light to sound, from materials to table settings - helps build memory. It is no surprise, then, that some of the world's most iconic restaurants are also true design manifestos. It is also no coincidence that, even though design is not among the official criteria of the Michelin Guide - which evaluates cuisine based on ingredient quality, technique, harmony of flavors, the chef's personality, and consistency over time - space still plays a decisive role in the overall experience. Design does not earn stars, but it can significantly enhance the gastronomic proposal. A well-calibrated project amplifies the culinary narrative, supports the service, and turns the meal into a complete sensory journey, where sight, taste, and spatial perception together help define excellence. Six beautiful restaurants where design meets taste. Some restaurants embody this vision in an exemplary way. With the definitive closure of the Four Seasons Restaurant in New York - designed in 1959 by Philip Johnson inside Mies van der Rohe's Seagram Building - not only did a dining room disappear, but also a true manifesto of Modernism applied to hospitality. It was a place that showed how architecture can shape the gastronomic experience, elevating it into a cultural and collective act. In the wake of that legacy, dormakaba Holding has selected six iconic restaurants, signed by major names in architecture and design, where space is not simply a backdrop to cuisine but becomes an integral part of it - helping to build a coherent, immersive, and memorable experience. Noma - Copenhagen, Denmark Project by BIG (Bjarke Ingels Group) Noma is not only one of the most awarded restaurants in the world, but also an emblematic example of how architecture can interpret a culinary philosophy. BIG's project translates the idea of New Nordic Cuisine into a contemporary "village" made up of simple volumes, natural materials, and an ongoing connection with the surrounding landscape. The spaces are conceived to accompany René Redzepi's gastronomic narrative: wood, natural light, views of the water, and a sequence of environments that invite slowness. A radical, experimental cuisine thus finds a coherent container - one that reinforces the message of sustainability and place. El Celler de Can Roca - Girona, Spain Project by RCR Arquitectes RCR Arquitectes, winners of the Pritzker Prize in 2017, designed the spaces of El Celler de Can Roca as an almost sensory extension of the Roca brothers' cuisine. Glass, steel, and dark, reflective surfaces create a suspended atmosphere, where the boundary between inside and outside seems to dissolve. Here, design does not seek protagonism. Instead, it works by subtraction, leaving room for gastronomic storytelling: a poetic, emotional cuisine deeply tied to memory and the Catalan territory. The result is a refined balance between architectural rigor and culinary sensitivity. Odette - Singapore Project by André Fu Located inside the National Gallery Singapore, Odette is a refined example of how interior design can engage with a historic context without becoming mimetic. André Fu creates an ethereal, sophisticated space, built around light surfaces, carefully calibrated details, and a skillful use of natural light. Julien Royer's cuisine - elegant and contemporary - finds a perfectly tuned setting here. The project does not overwhelm the gastronomic experience, but accompanies it with discretion, translating the precision and delicacy of the dishes into space. Ultraviolet - Shanghai, China Project by Paul Pairet with a multidisciplinary team Ultraviolet is perhaps the most extreme example of integration between food, design, and technology. One table, a handful of diners, and a deliberately neutral space that is transformed through lights, sounds, projections, and scents synchronized with each course. Here, architecture becomes a total narrative device. Paul Pairet's cuisine is conceptual, provocative, and multisensory, and the space is designed to eliminate distractions and heighten perception. The restaurant closed at the chef's request in 2025, but the experience has already challenged the very idea of what a restaurant can be, opening up new possibilities for future design. Under - Båly, Norway Project by Snøhetta Under is far more than a restaurant: it is an immersive spatial experience that takes architecture below the sea's surface. Designed by Snøhetta as a concrete monolith that seems to both emerge from and sink into the North Sea, the building dialogues directly with the Norwegian coastline, blurring the boundary between the built and the natural. Its rough exterior surfaces, intended to be colonized by marine life, turn the structure into an artificial ecosystem. Inside, an essential, material palette frames the view toward the large panoramic window onto the seabed. The cuisine reflects the same philosophy: a menu rooted in Nordic territory, based on local, seasonal ingredients - many drawn directly from the surrounding sea. Here, architecture is not just a setting, but part of the gastronomic narrative, intensifying the sensory relationship between food, landscape, and spatial perception. Alchemist - Copenhagen, Denmark Project by Studio Duncalf A double presence for Denmark: Alchemist is a contemporary manifesto, combining gastronomy, art, architecture, and ethical reflection. The space is theatrical and immersive, almost museum-like, with environments that shift and surprise, culminating in the large dome. Rasmus Munk's cuisine addresses social and environmental questions, and architecture becomes its medium: not a simple container, but a narrative platform that engages guests on both an emotional and intellectual level. Because you read about Design for Wellbeing
Four Seasons Hotel Atlanta names Pierre Kermanac'h General Manager. After leadership roles across Europe, Africa and the U.S., veteran Four Seasons executive begins new chapter in Atlanta August 19, 2026, Atlanta, U.S.A Download this image Download all images Four Seasons Hotel Atlanta announces the appointment of Pierre Kermanac'h as General Manager. A respected Four Seasons leader, Pierre brings more than 22 years of international luxury hospitality experience across Europe, Africa and the United States to one of the brand's most established hotels in the country. Joining Four Seasons Hotel Atlanta from Four Seasons Resort Palm Beach, where he served as Resort Manager, Pierre brings experience spanning Food and Beverage, Sales, Rooms, Private Residences and resort operations. A Paris native, he began his Four Seasons career in 2004, embarking on an international path that would take him from Chicago and Geneva to Four Seasons Hotel George V, Paris, where he was promoted to Director of Rooms. He later joined Four Seasons Resort Marrakech and was named Resort Manager in 2019 before relocating to Palm Beach. That breadth of experience, spanning eight Four Seasons properties and three continents, has shaped a leadership style centered on developing exceptional teams and delivering highly personalized hospitality. At its core is the belief that memorable service begins with people, both those who provide it and those who experience it. "I often compare a hotel to an orchestra," says Pierre. "Every person has an essential role, and only when everyone performs together can we create something truly memorable. My responsibility is to help our team succeed because our guests ultimately feel the difference." As General Manager, he will oversee all hotel operations, working closely with the leadership team to continue delivering the exceptional service and hospitality that have long defined Four Seasons Hotel Atlanta. "What has impressed me most from my first days at Four Seasons Hotel Atlanta is the pride, expertise and genuine care of the people who bring the hotel to life every day," he adds. "Luxury is not simply about beautiful surroundings. It is about how people make you feel, and I look forward to building on that culture while continuing to raise the guest experience." Located in the heart of Midtown, Four Seasons Hotel Atlanta continues to welcome locals and guests from around the world with Brasserie Margot, Bar Margot, The Spa and the intuitive, personalized service that has defined the hotel for more than three decades. Under Pierre's leadership, the hotel will continue building on that legacy while embracing its next chapter as one of Atlanta's most celebrated luxury destinations. For more information, visit fourseasons.com/atlanta. Stay connected on Instagram at @fsatlanta. PRESS CONTACTS Ché Carter Public Relations Manager 75 Fourteenth Street NE Atlanta, Georgia 30309
Four Seasons Resort Tamarindo unveils New Wellness Initiatives and spa experiences. New immersive programming celebrates the intersection of nature, movement, and ancestral wisdom while expanding the Resort's signature offerings. Tamarindo, México - WEBWIRE - Tuesday, August 18, 2026 Four Seasons Resort Tamarindo is expanding its holistic wellness offerings with immersive movement rituals, restorative therapies, and nature-inspired experiences designed to deepen guests' connection to self and place. Whether training for an endurance event, maintaining a performance-focused routine while traveling, or simply seeking a restorative reset, guests will discover thoughtfully curated experiences that help support physical vitality, mental clarity, and wellbeing. "There is something profoundly restorative about visiting Four Seasons Tamarindo. Here, the most meaningful wellness experiences begin with a connection: to nature, to culture, and to oneself. With each new experience being introduced, the intention is to honour the ancestral traditions of Mexico while creating space for guests to restore both body and mind in a way that feels personal, authentic, and deeply rooted in Tamarindo," says Javier Fernandez, Spa & Wellness Director at Four Seasons Tamarindo. Set within a pristine 3,000-acre (1200-hectare) private nature reserve on Mexico's Pacific coast, the Resort is immersed in a landscape of untouched coastline, dramatic cliffs, and lush tropical forest that naturally encourages presence and restoration. Throughout the Spa and surrounding spaces, the subtle fragrance of copal, a revered resin found within the reserve and long used in Mexican ceremonial traditions, creates a sensory thread that connects guests to the destination's cultural roots. These new offerings reflect the Resort's holistic approach to wellbeing - one that celebrates the connection between nature, culture, and personal renewal. New Wellness Initiatives Flow & Restore Detox: New to Four Seasons Tamarindo, the Flow & Restore Detox is an immersive guided ritual that combines detoxifying pranayama yoga followed by an organic skin-cleansing ritual, and a traditional temazcal ceremony led by a Shaman into one transformative wellness journey. Designed to promote physical and emotional renewal, the experience uses mindful movement, intentional breathwork, and ancestral heat therapy to support detoxification, restore balance, and cultivate a profound sense of clarity. The Cold Collective: Expanding Tamarindo's active wellness programming, the Cold Collective introduces a guided performance-inspired experience that brings together movement, recovery, and camaraderie. Guests begin the morning with a guided 6.2-mile (10-kilometre) run through the Resort's protected nature reserve before returning to the Spa for restorative stretching, guided breathwork, and cold-water immersion. Designed to optimize recovery, sharpen mental focus, and regulate the nervous system. Since the intended distance can easily be adjusted to guest preference, this experience is meant to appeal to runners, outdoor enthusiasts, guests training for an upcoming race or travelers seeking an energizing start to the day. Seasonal Shamanic Ceremonies: As part of the Resort's wellness calendar, beachfront Ceremonies invite guests to pause, reconnect, and celebrate meaningful moments in an extraordinary natural setting. Guided by resident shamans and inspired by ancestral Mexican traditions, each ceremony is thoughtfully tailored to each guest or groups intention - whether honoring a personal milestone, celebrating a special occasion, or simply embracing a moment of destination reflection. Surrounded by the vibrant energy of the 3,000-acre (1200-hectare) protected nature reserve, where the rhythm of the waves becomes an integral part of the experience, each ritual fosters a deeper connection with the beauty of the natural surrounding. Enhanced Spa Offerings Complementing the new wellness initiatives, the Spa at Four Seasons Resort Tamarindo continues to evolve its offerings with treatments and experiences that blend advanced wellness with purposful moments of restoration. Ocean Inspired Recovery Massage: Inspired by the restorative rhythm of the sea, this signature treatment is designed for recovery, to renew both body and mind. Purposeful, deep-pressure techniques release muscular tension and fatigue, while long, wave-like strokes stimulate circulation and lymphatic flow. Gentle assisted stretching improves mobility, and a soothing anti-inflammatory balm supports post-travel or activity recovery, culminating in a deeply restorative experience that leaves each guest feeling renewed. Spa Under the Stars: Guests are invited to enjoy an evening designed for couples that transform the Spa into a private retreat. The experience includes a personalized 90-minute massage, exclusive access to the Spa's spaces and relaxation amenities, and curated wine and charcuterie beneath the night sky, creating an unforgettable evening of tranquility. Temazcal Ceremony: This authentic pre-Hispanic healing ritual is rooted in centuries of ancestral wisdom, and the ceremony is led by a traditional Shaman. Using heat, steam, and intention, the Temazcal experience encourages purification, reflection, and renewal, offering guests a meaningful cultural and wellness experience unique to Mexico. Together, these new wellness initiatives and enhanced spa offerings reinforce Four Seasons Resort Tamarindo's commitment to creating experiences for guests that inspire restoration and reconnection while promoting a deep sense of wellbeing through the cultural traditions of surrounding landscape. To learn more about Four Seasons Resort Tamarindo's wellness experiences, spa offerings, and seasonal programming, visit fourseasons.com/tamarindo or call +52 357 689 0100 to begin planning your restorative escape. WebWireID359020 This news content was configured by WebWire editorial staff. Linking is permitted. Distribute your news. * Every day, hundreds of individuals and companies choose WebWire to distribute their news. * WebWire places your news within numerous highly trafficked news search engines generating leads and publicity. * Submit Your Release Now!
Rami Nasser appointed Executive Chef at Four Seasons Resort Dubai at Jumeirah Beach. Long-standing Four Seasons culinary leader takes charge of the Jumeirah resort's restaurants, bars, in-room dining and banqueting operations. Four Seasons Resort Dubai at Jumeirah Beach has appointed Rami Nasser as Executive Chef, bringing more than 21 years of international culinary experience to the luxury beachfront property. In his new role, Nasser will lead the resort's culinary programme across its restaurants and bars, including Jou Jou Brasserie, Sea Fu and Shai Salon, while also overseeing in-room dining and banqueting operations. The appointment represents the latest step in a career that has seen Nasser progress through restaurant kitchens and culinary leadership positions across Dubai and Beirut, including more than a decade with Four Seasons. More than a decade with Four Seasons. Nasser's relationship with Four Seasons began in Beirut, where he worked as Demi Chef de Partie across the hotel's cold section and banqueting kitchen. After gaining further experience elsewhere in the hospitality industry, he returned to Four Seasons in Beirut in 2015 as Chef de Partie and subsequently progressed to Junior Sous Chef and Sous Chef. In 2018, he moved to Four Seasons Hotel Dubai International Financial Centre, initially serving as Sous Chef before becoming Chef de Cuisine at Mina Brasserie and later Executive Sous Chef. In July 2022, Nasser was promoted to Executive Chef at the DIFC property, a position he held for more than four years before moving to Four Seasons Resort Dubai at Jumeirah Beach in August 2026. Experience across Dubai and Beirut. Beyond Four Seasons, Nasser has developed experience across several prominent restaurant concepts in the region. He previously worked with COYA Restaurant & Pisco Bar in Dubai as Junior Sous Chef and held a Sous Chef position with Al Mandaloun Restaurant in Beirut. His career also includes experience with LPM Restaurant & Bar, where he worked as Chef de Partie as part of a pre-opening taskforce spanning Beirut and Dubai. This combination of luxury hotel and independent restaurant experience has given Nasser a background across restaurant operations, banqueting, pre-openings and culinary team leadership. Leading the resort's culinary programme. At Four Seasons Resort Dubai at Jumeirah Beach, Nasser will now take responsibility for a broad culinary operation spanning multiple dining concepts and guest experiences. His remit includes Jou Jou Brasserie, Sea Fu and Shai Salon, in addition to the resort's bars, in-room dining and banqueting. Speaking about his appointment, Nasser said his immediate priority will be to immerse himself in the resort's culinary programme, collaborate with its existing team and develop a deeper understanding of what distinguishes each dining destination. The approach reflects continuity as much as change, with Nasser bringing extensive knowledge of the Four Seasons brand into a new property and a larger culinary leadership remit. His appointment also marks another significant step in a career that has developed largely from within the kitchen, progressing from Demi Chef de Partie to Executive Chef leadership across some of Four Seasons' key properties in the region. Congratulations to Rami Nasser on his appointment as Executive Chef at Four Seasons Resort Dubai at Jumeirah Beach.