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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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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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Restaurant Host
(Food & Beverage)
The Restaurant Host is to interact with all guests and ensure they have a great experience when dining at the Hotel. The Host will promptly welcome every guest to the restaurant and escort them to their table. The Host is to ensure that all guests' needs and expectations are exceeded, and to resolve any issues efficiently and effectively to the guest's satisfaction.
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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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Kitchen Manager
(Chefs/Kitchen)
The Kitchen Manager 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 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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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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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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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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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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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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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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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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Room Attendant
(Housekeeping)
The Room Attendant must keep all rooms and hallway areas in the hotel clean by performing the following duties.
careers.tandemhospitalitygroup.com/tandem-hospitality-group/jobs
