Hyatt Regency San Francisco Downtown SOMA

7 Postes Vacants Actuels Imprimer une brochure d’emploi

• Restaurant Manager

  80 000 $ à 90 000 $ par année
  The Restaurant Manager is responsible for coordinating, supervising and directing all aspects of Restaurant operations, while maintaining a profitable Restaurant and high quality products and service levels.

• All Around Cook

  28,85 $ à 38,47 $ l'heure
  The All Around/Pantry Cook is responsible for preparing all food items, based on standardized recipes, for the Restaurants, Room Service, Employee Cafeteria and Banquets, while maintaining the highest standards to produce an appealing and appetizing product.

• Cocktail Server - La Société

  À partir de 20,07 $ l'heure plus pourboires
  The Cocktail Server is expected to provide timely, courteous service with guest satisfaction as the primary goal.  They are responsible for promotion of specials and up selling.

• Room Attendant

  25,32 $ à 33,76 $ l'heure
  The Room Attendant is responsible for maintaining clean and attractive guestrooms while providing attentive, courteous and efficient service to all guests.

• Restaurant Server

  19,18 $ à 22,76 $ l'heure
  The Server is responsible for ensuring the prompt recognition and seating of all guests in outlet as assigned and as well as providing the highest quality of service to guests in an attentive, courteous, and efficient manner.

• Steward

  25,49 $ à 33,98 $ l'heure
  The On-Call Steward/Potwasher/Warewasher is responsible for maintaining cleanliness and proper storage of all china, glass, and silver, and ensuring the highest standards of sanitation.They are also responsible for assisting the kitchen staff in maintaining the cleanliness of the kitchen and all sto

• Station Cook

  28,85 $ à 38,47 $ l'heure
  Plan, prep, set up and provide quality service in all areas of food production for menu items and specials in the designated outlets in accordance with standards and plating guide specifications. Maintain organization, cleanliness and sanitation of work areas and equipment.