-
Front Desk Agent
(Guest Services)
The Front Desk Agent is responsible for providing quality guest services that include registration and check-out, PBX operations, mail and message service. The Front Desk Agent must be accurate with daily accounting procedures. Essential hospitality standards must be used at all times: eye contact, smile, speak first, engage in polite conversation, use the guest surname!
-
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.
-
Food and Beverage Supervisor {Banquet Experience Required)
(Food & Beverage)
The Food & Beverage Supervisor will oversee banquets and front-of-the-house restaurant service staff and all training. The Supervisor must have previous food service and bar experience and possess outstanding leadership and guest service skills. The Supervisor is responsible for maintaining high standards of guest services, safety, and cleanliness, and can work flexible hours, weekends, holidays and late nights. The Supervisor is to ensure that each and every guest has a positive dining experience from start to finish and that all expectations are exceeded and resolve any issues that may arise.
-
Line Cook - Show Pony Restaurant
(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.
-
Restaurant Server
(Food & Beverage)
A Restaurant Server is to interact with all guests and ensure they have a great experience when dining. A server is to ensure that each guest has a positive dining experience from start to finish and that all expectations are exceeded and any issues that may arise are quickly resolved.
-
Accounting / HR Administrative Assistant
(Administrative)
The Accounting/HR Administrative Assistant will focus on the daily accounting, payroll, and basic HR functions for the hotel in addition to various administrative tasks for multiple departments or department heads. The ideal candidate will have an acute sense of detail and understanding of basic accounting functions as they pertain to a hotel environment.
-
Sous Chef
(Chefs/Kitchen)
The Sous Chef is responsible for ensuring levels of food quality are maintained while achieving anticipated food and beverage revenue metrics, profit margins, and fostering a positive work environment. They will be responsible for exemplifying our culture as they supervise the kitchen staff on-duty.
-
Breakfast Server
(Food & Beverage)
A Restaurant Server is to interact with all guests and ensure they have a great experience when dining. A server is to ensure that each guest has a positive dining experience from start to finish and that all expectations are exceeded and any issues that may arise are quickly resolved.
-
Engineer
(Engineering/Maintenance)
The hotel Engineer has the responsibility of working with the Chief to preserve the building's overall operational condition and functionality. This role requires a thorough professional with a practical approach and attention to detail that can work both autonomously and responsibly, while maintaining the building and common areas in the best possible condition and observing all health and safety guidelines.
-
Room Attendant
(Housekeeping)
The Room Attendant must keep all rooms and hallway areas in the hotel clean by performing the following duties.
-
Banquet Captain
(Catering/Banquet)
The Banquet Captain 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 Captain is responsible for maintaining high standards of guest service and ensures that each and every guest has a positive experience from start to finish.
-
Bartender
(Bartender/Mixologist)
The role of a bartender is to provide an excellent guest experience, make signature cocktails, and offer recommendations regarding local craft beers and wines offered.
-
Restaurant Server
(Food & Beverage)
A Restaurant Server is to interact with all guests and ensure they have a great experience when dining. A server is to ensure that each guest has a positive dining experience from start to finish and that all expectations are exceeded and any issues that may arise are quickly resolved.
careers.tandemhospitalitygroup.com/origin-hotel-kansas-city/jobs
