“After visiting two Four Seasons hotels and being totally impressed by their service culture, I was determined to become part of the team and had worked hard to complete the hiring requirements for their Manager In Training programme. My first interview was with three executives from hotel and Corporate Recruitment, followed by three interviews with managers at my assigned property.
After graduating from the Culinary Institute of America’s Bachelor of Professional Studies program in Hyde Park, New York in 2002, I started my Four Seasons career at our resort in Hualalai, Hawaii, as an MIT in Stewarding. After a year, I was promoted to Assistant Restaurant Manager, and six months after I was Assistant Room Service Manager.
Having worked with the most knowledgeable, dedicated and hard-working people in the F & B Division, I learned the fundamentals of what it takes to be a manager, as well as the operational aspects of managing a lunch and dinner restaurant and how different departments work together to achieve the legendary ‘Four Seasons guest experience.’
Carefully observing the people around me, keeping an open mind and accepting criticism are crucial elements of my learning process. In particular, I am grateful for the patience, encouragement, and wisdom of my managers, mentors and co-workers, who have all helped me to develop as a good manager and better person.”
Assistant Director of Food & Beverage
Beverly Wilshire, A Four Seasons Hotel