March 31, 2023
HHM is proud to be an equal opportunity employer. We do not discriminate on the basis of race, color, gender, gender identity, sexual orientation, marital status, pregnancy, national origin, ancestry, age, religion, disability, veteran status, genetic information, citizenship status or any other group protected by law.
Verify, obtain approvals and pay invoices; bill and collect outstanding revenue in a timely, accurate manner in accordance with accounting policies and procedures.
Set up, break down, and service meeting rooms in accordance with established guest service and sustainability standards.
Supervise the operation for all dining services. Ensure that all activities are consistent with and support of the banquet & catering standards. Assist the Director of Banquets in aiding the staff to meet their job expectations.
Provide quality barista services in accordance with established guest service and sustainability standards.
Serve beverages and/or food in a friendly, courteous and timely manner, achieving a high level of guest satisfaction.
Set up and clear tables, stock all service stations, and assist food servers in accordance with established guest service and sustainability standards.
Perform administrative functions in support of the catering sales team in an effort to provide timely and accurate service to internal departments and external customers
Assist Executive Chef in leading the kitchen with scheduling and coordinating associates as well as supervising the staff to ensure all food preparation is done according to standard. Chef de Cuisine is directly responsible for the entire kitchen operations in the absence of the Executive Chef.
Manage operation of the Conference Services Department overseeing coordination of conference and meeting groups in accordance with established guest service and sustainability standards.
Lead human resource functions, including recruitment, training and development, benefit administration, and employee relations for the entire hotel, as well as serve as an effective member of the hotel executive committee. Work closely with the hotel General Manager and department leaders to ensure a positive culture throughout the hotel.
Perform preventative and repair maintenance work to ensure hotel is maintained according to established quality and sustainability standards while treating guests in a warm and friendly manner.
Oversee food and beverage functions and outlets ensuring the division meets established financial and other goals while ensuring the department operates in accordance with established guest service and sustainability standards.
Manage accounts to achieve guest satisfaction and to solicit past and new business ensuring all revenue goals are achieved or exceeded.
Greet and escort guests to restaurant tables in accordance with established guest service and sustainability standards.
Manage housekeeping operations in accordance with established guest service, quality and sustainability standards.
Supervise housekeeping staff ensuring brand/hotel guest service and sustainability standards are met.
Prepare food items according to recipes and standards mainly for banquet events, corporate and social such as weddings. Experience and creativity in both buffet and plated menus are desired. Taking pride in the excellence and quality of cuisine, while maintaining a safe and sanitary work environment.
Performs administrative tasks to support talent acquisition, onboarding, employee relations, benefit administration, and training functions.
Serve beverages and/or food in a friendly, courteous and timely manner, achieving a high level of guest satisfaction.
Perform administrative functions in support of the catering sales team in an effort to provide timely and accurate service to internal departments and external customers
Maintain cleanliness of public areas in accordance with established guest service and sustainability standards.
Prepare food items according to recipes and standards, taking pride in the excellence and quality of cuisine, while maintaining a safe and sanitary work environment.
Serve food and beverage to guests in a courteous and friendly manner in accordance with established brand/hotel guest service and sustainability standards.
Supervise restaurant operations in accordance with brand/hotel guest service and sustainability standards, ensuring a high level of service and satisfaction.
Clean and maintain guest rooms to ensure rooms meet established standards.
Set up, deliver, and retrieve food and beverage orders to/from guest rooms and hospitality suites in accordance with established guest service and sustainability standards.
Performs administrative functions in support of property sales leaders.
Manage accounts to achieve guest satisfaction and to solicit past and new business ensuring all revenue goals are achieved or exceeded.
Assist the Executive Chef in the preparation of food and oversight of kitchen operations in accordance with established food quality, guest service and sustainability standards.
Cook or Stewarding Supervisor - Executive Steward or Sous Chef
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