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Banquet Manager
(Catering/Banquet)
The Banquet/Event Manager will oversee all aspects of a banquet function from set up to break down and be the point of contact for the meeting planner or host. The Banquet Manager must have previous banquet service and experience and possess outstanding leadership and guest service skills. The Banquet Manager is responsible for maintaining high standards of guest service, safety, and cleanliness, and be able to work flexible hours, weekends, holidays, and late nights. The Banquet Manager is to ensure that each guest has a positive experience from start to finish and that all expectations are exceeded.
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Line Cook
(Chefs/Kitchen)
A Line Cook is responsible for a high level of consistent meals according to recipes and standards, always keeping a clean and sanitized work area and exhibiting impeccable food presentation and garnishing, leading to exceeding guest expectations and creating repeat business.
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Sous Chef
(Chefs/Kitchen)
The Sous Chef is responsible for assisting the Executive Chef and/or Food & Beverage Director to ensure high levels of food quality are maintained while achieving anticipated food and beverage revenue metrics, profit margins, and fostering a positive work environment.
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Valet
(Transportation)
The Valet Attendant provides exceptional hospitality services to guests in an attentive, friendly, and efficient manner. In this key role, you will offer information about check-in, opens and closes car doors and hotel entrance doors, parking and retrieving guest vehicles in a prompt yet safe manner and assisting guests with luggage, including delivery and pick up of guest luggage during arrival and departure.
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Chief Engineer
(Engineering/Maintenance)
Under the direction of the General Manager, the Chief Engineer is responsible for maintaining all equipment, systems and building components in the hotel and restaurant, including, but not limited to, mechanical and electrical systems, pumps, HVAC, refrigeration, plumbing, locks, furniture, paint, wall coverings, tile and other equipment. Additional responsibilities include management and decision-making authority for day-to-day operations.
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Director of Food & Beverage
(Food & Beverage)
The Director of Food and Beverage is responsible for maintaining a profitable department with high-quality products and exceptional service levels. The Director of Food and Beverage is expected to generate ideas to promote business, foster a positive work environment with low turnover, maintain revenue and payroll budgets, and meet budgeted productivity while delivering the highest levels of service in a fine dining atmosphere.
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Dishwasher
(Chefs/Kitchen)
Day to day cleanliness of kitchen space. It is essential that quality of cleaning of all china, glass, silver occurs and operational supplies are to the highest standards.
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Executive Chef
(Chefs/Kitchen)
The Executive Chef is to direct food ordering, preparation, production, and control for all food outlets and banquet facilities of the hotel.
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General Manager
(General Manager)
If you love saying YES and enjoy engaging with the community by leading with ART, 21c Museum Hotels is one of the pioneering examples of bridging the worlds of art and hospitality. We combine a multi-venue contemporary art museum, boutique hotel and a chef-driven restaurant to create a unique and welcoming opportunity.
careers.tandemhospitalitygroup.com/employers/317644/jobs
