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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.
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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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Restaurant Supervisor
(Food & Beverage)
The Food and Beverage Supervisor will oversee the front-of-the-house restaurant service staff and assist with service as needed in banquets. 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 every guest has a positive dining experience from start to finish and that all expectations are exceeded and resolve any issues that may arise.
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Restaurant Supervisor
(Food & Beverage)
The Food and Beverage Supervisor will oversee the front-of-the-house restaurant service staff and assist with service as needed in banquets. 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 every guest has a positive dining experience from start to finish and that all expectations are exceeded and resolve any issues that may arise.
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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.
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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.
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Banquet Server
(Catering/Banquet)
In the role of Banquet Server, you will work alongside our current team members to cater events. Candidates should possess an efficient work ethic, a friendly and professional demeanor, and be comfortable being on their feet for several hours at a time.
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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)
The General Manager is responsible for the successful operation and administration of all hotel departments, including: Front Office, Housekeeping, Food and Beverage, Banquets, Sales & Marketing, and Engineering. The General Manager is responsible for the overall guest experience and financial accuracy of the Hotel to include supervision, training, coaching, motivation, and policy implementation. The General Manager must ensure an awareness of all departments throughout the Hotel; ensuring a consistent focus on providing an exceptional experience to every guest while maximizing department profitability at the same time.
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Houseperson
(Housekeeping)
A houseperson maintains the cleanliness and appearance of the hotel, while providing customers with quality service in a timely and friendly manner.
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Room Attendant
(Housekeeping)
The Room Attendant must keep all rooms and hallway areas in the hotel clean by performing the following duties.
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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.
careers.tandemhospitalitygroup.com/origin-hotel-kansas-city/jobs
