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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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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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Restaurant Manager
(Food & Beverage)
The Restaurant Manager must have previous food service and bar experience and possess outstanding leadership and guest service skills. This position is responsible for maintaining high standards of guest service, safety, and cleanliness. The Restaurant Manager will ensure that each guest has a positive experience and that all expectations are exceeded, while resolving any issues that may arise. They will be responsible for exemplifying our culture.
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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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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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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!
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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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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.
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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.
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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.
careers.tandemhospitalitygroup.com/origin-hotel-kansas-city/jobs
