May 29, 2024
101 N. Summit Street
Toledo,
OH
43604
The Banquet Kitchen Supervisor /Sous Chef reports to and works directly with the Executive Chef, collaborating with menu planning and development, productivity, menu cost controls, and ordering processes to ensure production meets business levels. It is critical that you possess a background and basic knowledge of culinary technique related to the F+B concept(s) for the hotel. This position should be filled by someone who has the intention of becoming an executive chef, as their next role.
The Assistant Executive Housekeeper works closely with all hotel departments to ensure high standards of guest satisfaction through cleanliness, amenity availability, and fulfilment of special requests. As a leader of the housekeeping department, the Assistant Executive Housekeeper must coach and train team members, assign workload according to hotel and labor standard, manage inventory and resources, and uphold standards of cleanliness. The primary responsibility of the Assistant Executive Housekeeper is to coordinate needs of guests arriving/departing with the guest services team, adequately schedule team members to meet workload requirements, and ensure brand standards of cleanliness and upkeep are maintained.
The General Manager is responsible for the overall operation of the hotel including the Rooms, Food & Beverage, Administrative, Sales, Marketing and Maintenance Divisions. General Managers set the culture of the workplace with an unwavering emphasis on guest satisfaction and associate performance. Tasked with cultivating a best-in-class team, the General Manager is responsible for leading hiring, training, and retention efforts. Additionally, the General Manager is responsible for driving revenue and profit though direct oversite of the on-property sales and commercial team and through effective partnership with the corporate sales and revenue management leadership to drive top-line revenue while controlling expenses to meet budget. Successful General Managers will lead a well-functioning hotel operation, meet revenue budgets, proactively address guest concerns, inspire associates to deliver on expectations, and promote a diverse and inclusive environment for all hotel guests and associates.
the smiling face of hospitality...front and center
Guest Service Representatives are often the first in-person contact for hotel guests and support the realized and unrealized needs of guests throughout the hospitality experience. Serving as a brand liaison, Guest Service Representatives are engaging, attentive, service-oriented, and take a creative approach to problem solving. The primary responsibility of a Guest Service Representative is to deliver and exceed guest expectations, execute brand service standards, resolve challenges, and maintain excellent communication with guests, peers, and supervisors.
Breakfast Hosts/cooks provide attentive, dynamic, and inspiring buffet and tableside service for our breakfast guests. Breakfast Hosts/Cooks must be proactive in handling guest needs, be highly engaging and service-oriented, and take a creative approach to problem solving. The primary responsibility of a Breakfast Host/Cook is to deliver and exceed guest expectations, resolve challenges, uphold food safety standards, and maintain excellent communication with guests, peers, and supervisors.
Dishwashers are the backbone of the kitchen operation, ensuring cleanliness and readiness of all prep-, dish-, and bar-ware. Dishwashers must be highly organized, efficient, and have a great attention to detail.
Line cooks are essential to delivering a high-quality, consistent guest dining experience. Working with guidance from the Executive Chef and Sous Chef, Line Cooks execute food preparation and presentation methods to create Instagram-worthy food presentations. The primary role of a Line Cook is to practice all safe food-handling methods, accurately and consistently prepare food, adapt to guest requests for modifications, and work quickly and efficiently to meet service time expectations.
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