Jobs at Le Méridien St. Louis Downtown

• Line Cook (Chefs/Kitchen)

  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.

• Restaurant / Bar Supervisor (Food & Beverage)

  Founded in 1985 and based in Chicago, First Hospitality is a forward-thinking hotel development, investment, and management company. First Hospitality’s strategic vision is to create value for all through excellence and an openness to doing things differently.

• Dishwasher (Chefs/Kitchen)

  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.

• Restaurant Host (Food & Beverage)

  Restaurant hosts are often the first smiling face the guest sees when arriving to the restaurant.  Responsible for ensuring quick, engaging, and effective communication with guests, the restaurant host plays a critical role in overall guest satisfaction.  Restaurant hosts must maintain communication with restaurant management and servers and seat guests according to preferences and restaurant capability.

• Restaurant Server (Food & Beverage)

  welcome to first hospitality. employment for one? right this way...

  Restaurant Servers provide attentive, dynamic, and inspiring tableside service for our restaurant guests.  Thorough knowledge of the food and beverage menus including recommended offerings and pairings is critical to success.  Restaurant Servers 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 Restaurant Server is to deliver and exceed guest expectations, execute the restaurant vision, resolve challenges, and maintain excellent communication with guests, peers, and supervisors.

• Assistant General Manager (General Manager)

  Unleash Your Leadership Potential as Assistant GM - Day 1 Benefits, Global Discounts, and Career Growth at Established Hotel Brand

  The Assistant General Manager is responsible for the overall operation of the hotel including front office, housekeeping, food services, and maintenance.  Assistant General Managers help 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 Assistant General Manager works closely with the hotel team on hiring, training, and retention efforts.  Additionally, the Assistant General Manager assists management of hotel profitability though effective resource utilization.  Successful Assistant 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.

• Chief Engineer (Engineering/Maintenance)

  be the leader in hotel functionality and safety

  The Chief Engineer is responsible for the overall maintenance, upkeep, and functionality of the hotel physical structure, mechanical systems, equipment, and guestrooms.  Chief Engineers must be highly self-motivated and regimented to ensure routine maintenance tasks are completed safely and to standard.  Serving as the lead of the hotel’s engineering department, the Chief Engineer must also lead and develop the maintenance team.  The primary responsibility of the Chief Engineer is proactive upkeep of equipment and systems, proper and adequate repair of building and equipment, safe use of tools and other power equipment, effective troubleshooting of problems, support of guest and operational needs, and leadership of the engineering team.

• Line Cooks - Breakfast and Dinner (Chefs/Kitchen)

  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.

• Night Auditor (Guest Services)

  hospitality on hand all through the night

  Night Auditors serve a critical role by providing direct guest support throughout the hospitality experience by accurately processing and tracking transactions and other reportable items .  Night Auditors must be adept and creative problem solvers, delivering above-average resolutions to guests’ challenges. The primary responsibility of a Night Auditor is to deliver and exceed guest expectations, execute brand service standards, resolve challenges, ensure accuracy and consistency in reporting, and maintain excellent communication with guests, peers, and supervisors.

• Director of Sales (Sales & Marketing)

  Lead Hotel Profitability as Our Director of Sales: Drive Revenue, Ensure Success, and Earn Benefits from Day One!

  The Director of Sales drives revenue generation through aggressive goal setting, team motivation, and proven sales strategies.  Keen understanding of market trends, intuitive networking, and adept negotiation skills are necessary for success as a Director of Sales.  The primary role of the Director of Sales is to lead hotel profitability through an innovative and entrepreneurial spirit, develop and execute a strategic sales and marketing plan, motivate the sales team to exceed targets, and achieve revenue and market share goals.

• Restaurant Server (Food & Beverage)

  welcome to first hospitality. employment for one? right this way...

  Restaurant Servers provide attentive, dynamic, and inspiring tableside service for our restaurant guests.  Thorough knowledge of the food and beverage menus including recommended offerings and pairings is critical to success.  Restaurant Servers 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 Restaurant Server is to deliver and exceed guest expectations, execute the restaurant vision, resolve challenges, and maintain excellent communication with guests, peers, and supervisors.

• Kitchen Supervisor (Chefs/Kitchen)

  The Kitchen Supervisor will oversee kitchen operations, create an innovative menu, and prepare or coordinate the preparation of food ordered by patrons.

• Kitchen Manager / Sous Chef (Chefs/Kitchen)

  The 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.

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