11 Hospitality-Hotel jobs

JSL- A senior living community  is looking for smiling faces to join our dining service team as a wait staff/server position. Candidates should have a positive attitude and enjoy working in a fast paced environment. They should possess the ability to deal effectively with several tasks at once, while maintaining a welcoming and friendly manner in dealing with residents/guests. Flexibility and dependability are essential. This position is paid wages only, NO TIPS starting pay $10.00. Please submit resume. Position Overview:  The Dining Room Wait Staff/Server is responsible for serving residents’ and guest meals in a friendly, service-oriented manner. Assures that beverages, soups and busing are completed according to proper procedures and resident meal needs are met based on requests and diet restrictions. The Dining Room Wait Staff/Server is also responsible for ensuring the appearance and the proper portions of food on each plate. The Wait Staff/Server is responsible for working as the runner, the serving of plates (entrees and desserts) clearing of resident plates and trash items throughout the meal, monitoring for help needed in other areas, and the proper sanitation procedures followed in clean up. Essential Duties: Wait Staff/Server Ensures residents/guests have an enjoyable meal. Ensures the assigned job is carried out in a professional, friendly manner. Communicates appropriately with supervisors, dining room staff and guests; listens effectively. Ensures proper production and presentation of all food items and provides maximum appeal and freshness. Maintains kitchen sanitation and equipment cleaning schedule. Is able to maintain a clean professional appearance, appropriate for working with the general public. Must be able to demonstrate basic food preparation and service knowledge. Seeks to exceed resident expectations by engaging them in conversation if appropriate and anticipating their needs. Wait Staff/Server - Knowledge, Skills and Abilities:  To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions Job Requirements: High School Diploma or equivalent is required Prior serving experience is preferred but not required. Hourly wage

The Utility worker position is a critical to the smooth operation of our Dining Services Department. Their role is to ensure the kitchen area is clean, safe and sanitary at all times. This position is the cornerstone of our kitchen and allows us to to deliver an excellent culinary experience for our residents. These positions are part time. This is a great opportunity for someone who is committed to excellence and is looking to gain commercial kitchen experience and possibly train for other positions. Organizes, sweeps, mops, cleans and sanitizes kitchen, dining areas, loading dock, elevators, dining storage areas, trash disposal areas, and equipment. Is responsible for maintaining cleanliness and sanitation standards for all tableware, glassware, cutlery, cookware, etc. Assists stock/utility staff person with inventory receiving, verification, stocking and tracking. Communicates appropriately with all food service staff, supervisors, other facility staff and listens effectively. Assists with meal service tasks as directed and other duties as assigned   Job Requirements: High School Diploma or equivalent

Jewish Senior Life of Metropolitan Detroit is dedicated to enhancing the quality of life for older adults. We are looking for an experienced Line Cook to join our team. Candidates should support team work and be excited about expanding on their culinary abilities. Candidates also need to be service oriented and enjoy a fast paced work environment. LINE/PREP COOK SUMMARY  :  This position reports to the Executive Chef Manager and may assist in supervising the kitchen staff as well as other supportive duties. SUMMARY:  Participate in the meal preparation the dinner service; as well as cold food prep . Completes assigned daily kitchen production. Responsibility of proper cleaning and sanitation of kitchen, dining areas, trash disposal areas, equipment, cookware, dishes, etc in their work area. Performs stock tasks as directed. Assists with all functions of the kitchen and meal service tasks as directed by supervisors. LINE/PREP COOK ESSENTIAL DUTIES AND RESPONSIBILITIES:  include the following. Other duties may be assigned. Prepares all required food products as scheduled in the cycle menu, to include regular dinner service and any catering or other special functions using production sheets and approved recipes. Follows proper handling, preparation and holding guidelines, takes temperatures at regular intervals and maintains foods in sufficient quantities while minimizing over-production and waste. Properly presents all food items and to provide maximum appeal and freshness. Follows HACCP procedures and practices. Maintains kitchen sanitation and equipment cleaning schedule. Ensures proper communication with service personnel on proper portioning, plating, garnishing and presentation of food items. Communicates appropriately with all food service staff, supervisor and listens effectively. Performs any duty requested by Management to ensure the effective and efficient operation of the kitchen and dining department. Fills in and performs duties as needed to support the function of the kitchen as well as the Dining Manager. QUALIFICATIONS:  To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Proven strong guest service orientation Ability to function in a team oriented environment Creative skills in food preparation and presentation Excellent time management skills EDUCATION and/or EXPERIENCE: Minimum of two years high volume cooking experience required. High School Diploma or GED required

The Catering Sales Manager is responsible for directing, coordinating, training and supervising banquet manager and captain at their specified venue. Sales Manager is to sell all Social events as well as oversee Corporate sales.  He/she is also responsible for growing existing accounts and generating new business to ensure that Banquet revenues and Catering revenues meet or exceed budget in order to maximize revenue and profits, and to improve the company’s performance in the marketplace.    Position is a base salary commiserate with experience plus sales commission.   ESSENTIAL JOB FUNCTIONS: Develop and Implement Strategies to Increase Sales including warm calls and pro-active solicitation Catering Proposals, BEOs, and Booking Work with Chef on menus and pricing Oversee banquet Manager/Captain Develop relationships with Vendors that are Useful in Marketing and Sales Conduct weekly operations/BEO meetings with Banquet Manager, Houseman, Banquet Captains and Banquet Chef to ensure any issues and questions are tackled before the week’s events Use property's computerized sales management system to manage the company’s business, including (but not limited to) generating BEO, generating reports, entering business, blocking space, building accounts and controlling costs. Job Requirements: Education: High school diploma Work Experience: 2 years in food service, hospitality, special events, restaurants preferred Certifications/Degree: ServeSafe, TIPS preferred, but not mandatory Job Type: Full-time

The Culinary Service Manager (CSM) is responsible for overseeing and directing the community’s culinary operations to ensure a high quality culinary experience for our residents. The CSM takes pride in maintaining excellent food preparation, presentation, taste, and service. This role ensures satisfaction through clear and consistent communication with residents, families, and culinary associates. The CSM develops and prepares the community’s menu, including procurement and inventory control. Additionally, they manage departmental compliance, documentation, equipment, and sanitization. They work closely with the department supervisors in leading and training associates in an effective, respectful, and positive way. This role reports to the Executive Director and resides in the Culinary department. The CSM’s passion lies in creating, plating, and serving superb cuisine that leaves our residents beyond satisfied and enhances their daily lives. Our Culinary Department provides nourishing and delicious meals that are served in a warm and inviting environment. The department operates with the knowledge that meals and food activities are a crucial part of every residents’ day. Delivering a memorable dining experience for our residents is our top priority.   Job Requirements: Education – Bachelors Work Experience – 5 Years of experience Certifications/Degree - Must be ServSafe certified.

JSL- A senior living community  is looking for smiling faces to join our dining service team as a wait staff/server position. Candidates should have a positive attitude and enjoy working in a fast paced environment. They should possess the ability to deal effectively with several tasks at once, while maintaining a welcoming and friendly manner in dealing with residents/guests. Flexibility and dependability are essential. This position is paid wages only, NO TIPS starting pay $10.00. Please submit resume. Position Overview:  The Dining Room Wait Staff/Server is responsible for serving residents’ and guest meals in a friendly, service-oriented manner. Assures that beverages, soups and busing are completed according to proper procedures and resident meal needs are met based on requests and diet restrictions. The Dining Room Wait Staff/Server is also responsible for ensuring the appearance and the proper portions of food on each plate. The Wait Staff/Server is responsible for working as the runner, the serving of plates (entrees and desserts) clearing of resident plates and trash items throughout the meal, monitoring for help needed in other areas, and the proper sanitation procedures followed in clean up. Essential Duties: Wait Staff/Server Ensures residents/guests have an enjoyable meal. Ensures the assigned job is carried out in a professional, friendly manner. Communicates appropriately with supervisors, dining room staff and guests; listens effectively. Ensures proper production and presentation of all food items and provides maximum appeal and freshness. Maintains kitchen sanitation and equipment cleaning schedule. Is able to maintain a clean professional appearance, appropriate for working with the general public. Must be able to demonstrate basic food preparation and service knowledge. Seeks to exceed resident expectations by engaging them in conversation if appropriate and anticipating their needs. Wait Staff/Server - Knowledge, Skills and Abilities:  To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions Job Requirements: High School Diploma or equivalent is required Prior serving experience is preferred but not required. Hourly wage

The Utility worker position is a critical to the smooth operation of our Dining Services Department. Their role is to ensure the kitchen area is clean, safe and sanitary at all times. This position is the cornerstone of our kitchen and allows us to to deliver an excellent culinary experience for our residents. These positions are part time and full time. This is a great opportunity for someone who is committed to excellence and is looking to gain commercial kitchen experience and possibly train for other positions. DISHWASHER/UTILITY ESSENTIAL DUTIES AND RESPONSIBILITIES:  Includes the following, other duties may be assigned. Organizes, sweeps, mops, cleans and sanitizes kitchen, dining areas, loading dock, elevators, dining storage areas, trash disposal areas, and equipment. Is responsible for maintaining cleanliness and sanitation standards for all tableware, glassware, cutlery, cookware, etc. Assists stock/utility staff person with inventory receiving, verification, stocking and tracking. Communicates appropriately with all food service staff, supervisors, other facility staff and listens effectively. Assists with meal service tasks as directed and other duties as assigned   Job Requirements: High School Diploma or equivalent

Jewish Senior Life of Metropolitan Detroit is dedicated to enhancing the quality of life for older adults. We are looking for an experienced Line Cook to join our team. Candidates should support team work and be excited about expanding on their culinary abilities. Candidates also need to be service oriented and enjoy a fast paced work environment. LINE/PREP COOK SUMMARY :  This position reports to the Executive Chef Manager and may assist in supervising the kitchen staff as well as other supportive duties. SUMMARY:  Participate in the meal preparation the dinner service; as well as cold food prep. Completes assigned daily kitchen production. Responsibility of proper cleaning and sanitation of kitchen, dining areas, trash disposal areas, equipment, cookware, dishes, etc in their work area. Performs stock tasks as directed. Assists with all functions of the kitchen and meal service tasks as directed by supervisors. LINE/PREP COOK ESSENTIAL DUTIES AND RESPONSIBILITIES:  Includes the following, other duties may be assigned. Prepares all required food products as scheduled in the cycle menu, to include regular dinner service and any catering or other special functions using production sheets and approved recipes. Follows proper handling, preparation and holding guidelines, takes temperatures at regular intervals and maintains foods in sufficient quantities while minimizing over-production and waste. Properly presents all food items and to provide maximum appeal and freshness. Follows HACCP procedures and practices. Maintains kitchen sanitation and equipment cleaning schedule. Ensures proper communication with service personnel on proper portioning, plating, garnishing and presentation of food items. Communicates appropriately with all food service staff, supervisor and listens effectively. Performs any duty requested by Management to ensure the effective and efficient operation of the kitchen and dining department. Fills in and performs duties as needed to support the function of the kitchen as well as the Dining Manager. QUALIFICATIONS:  To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Proven strong guest service orientation Ability to function in a team oriented environment Creative skills in food preparation and presentation Excellent time management skills EDUCATION and/or EXPERIENCE: Minimum of two years high volume cooking experience required. High School Diploma or GED required

Position:               Line Cook Department:       Food & Beverage Reports To:          Director of F&B/Restaurant Manager   SUMMARY The Hotel St. Regis in Detroit, MI is seeking an experienced line cook to join our kitchen team. This cook will be expected to accurately and efficiently cook meats, fish, vegetables, soups, sauces, and other hot food products as well as portion food products prior to cooking. Also perform other duties in the areas of food and final plate presentation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot and cold menu items. ESSENTIAL FUNCTIONS Understanding orders clearly and basic culinary skills Ability to work swiftly and efficiently Good sense of taste and smell Ability to perform any function around the kitchen Must be able to deliver high quality work Knowledge about the different cooking equipment and ingredients Ability to remain balanced and work under emergency situations and pressure Ability to work well in a group Ability to stand in hot places all day long Attend departmental meetings. Follow AHC handbook policies and standard operating procedures. Actively working, always looking for ways to assists guests and going above and beyond to provide guest service. Ensuring the quality and level of service that the General Manager, Director of Food & Beverage, Manager on Duty and Guests expect is excellent and follows our company standards and policies. Complete all daily responsibilities/cleaning task list.* DAILY RESPONSIBILITIES Following and fulfilling the duties given by the senior chefs Keeping their stations clean and well stocked with the ingredients required to cook the dish that they are ordered to prepare Keeping the kitchen clean and sanitized Fulfilling duties on time so as not to delay the preparation of the dish Use ingredients in the right proportion and be aware of the exact procedure of preparation of food Follow our hotel green policies. Ensure trash/recyclables are taken out. Follow guest service standards. Actively work with department staff, while following all departmental rules. Any other additional responsibilities that may be asked by General Manager, Director of Food and Beverage, Manager on Duty or Supervisor. QUALIFICATIONS Previous Culinary experience A solid display of safe handling knife skills. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. EDUCATION OR CERTIFICATION Any combination of education, training or experience that provides the required knowledge, skills and abilities. High School graduate or equivalent required. MATHEMATICAL SKILLS Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume. Ability to apply concepts of basic algebra. PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to sit; use hands to finger, handle, or feel; and talk or hear. The employee is occasionally required to walk. PERSONAL APPEARANCE AND HYGIENE All Hotel St. Regis employees are expected to maintain a neat and presentable personal appearance dress in a clean and complete uniform and attend to their personal hygiene (i.e. showering, shaving, combing their hair, trimming and cleaning fingernails, etc.) before reporting to work each day. There can be no visible tattoos or piercings other than one per ear. Any employee not in compliance with the provisions of this section may be dismissed for the remainder of the workday. Time loss due to such action may not be made up or compensated for in any way. ATTENDANCE Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the property. Employees are expected to report to work in a complete uniform as specified by the hotel. Clock-in using the time clock designated by the hotel no earlier than 5 minutes before scheduled time. Employee must be ready to work as soon as the clock-in is completed. At the end of the shift, check with immediate supervisor or manager for any additional work needed before leaving and clocking-out not more than 5 minutes after assigned departure time. It is the employee’s responsibility to ensure that they do not have any overtime hours unless specifically pre-authorized by their manager. Regular attendance in conformance with the standard, which may be established by the Hotel St. Regis from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination. It is understood that the Hotel operates seven days per week, twenty-four hours a day and that shifts and hours will vary according to business demands.

Position:               Front Desk Agent Department:       Rooms Division Reports To:          Front Office Manager   SUMMARY The Front Desk Agent is responsible for checking-In and Checking-out guests staying at the hotel using the Property Management System Maestro. Agent must be very friendly and professional at all times. Other job duties include answering phone, help guests with any requests or inquiries and any front desk related tasks dealing with guests, staff or hotel vendors. Accommodates guests of the Hotel St. Regis by performing the following duties. ESSENTIAL DUTIES AND RESPONSIBILITIES Other duties as assigned by management. Greets customers immediately with a friendly sincere welcome, accurately registers guests while confirming relevant information about the stay (ie. number of people occupying the room, room type, rate, etc.), and assigns rooms to guests. Uses a positive, clear voice when speaking to customers. Attentively listens to customers, guests, superiors, and co-workers in order to respond with the appropriate action and/or information. Operates Maestro to complete daily functions Encodes room keys. Provides "welcome" folders containing room keys, certificates, coupons, Verifies credit cards for authorization, handles cash, makes change, and balances an assigned "cash drawer." Posts charges from other areas (Restaurant, etc.). Systematically completes daily checklist, which is shift specific (AM and/or PM). Sorts and files and/or inputs incoming mail, faxes, and messages in the computer system. Reports to immediate manager or supervisor on duty and discusses shift plans, responsibilities, and any job related tasks. Receives and transfers telephone calls to the correct location. Answers inquiries pertaining to hotel services; registration of guests; and local shopping, dining, entertainment, and travel directions. Keeps records of room availability and guests' accounts. Computes bill, collects payment, and makes change for guests. Makes and confirms reservations. Manually posts charges such as room, food, liquor, movies, and telephone when necessary. Deposits guests' valuables in hotel safe or safe deposit box. Supplies accurate information about special events and/or marketing promotions. Empowered to satisfy guests in the event they experience a service deficiency during the course of their stay. At the end of shift, checks with immediate supervisor or manager for any additional work needed before leaving and clocking out. Maintains all logs for guest requests, complaints, work orders, etc. Adheres to the 10/5 Rule. Communicate well and maintain good interpersonal relations with co-workers and guests. Ability to work closely with others. QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. COMPUTER SKILLS Ability to use current hotel operating software, Microsoft Office for Windows 2000 Professional, Microsoft Outlook, Maestro, and the Internet. EDUCATION and/or EXPERIENCE High School Graduate or G.E.D. LANGUAGE SKILLS Ability to read and comprehend simple instructions, short correspondence, and memos in English. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small group situations to customers and other employees of the organization. MATHEMATICAL SKILLS Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and interpret bar charts. REASONING ABILITY Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations.     PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand, talk and hear. The employee is occasionally required to walk; use hands to finger, handle, or feel; and reach with hands and arms. The employee must occasionally lift and/or move up to 25 pounds. PERSONAL APPEARANCE AND HYGIENE All Hotel St. Regis employees are expected to maintain a neat and presentable personal appearance dress in a clean and complete uniform and attend to their personal hygiene (i.e. showering, shaving, combing their hair, trimming and cleaning fingernails, etc.) before reporting to work each day. There can be no visible tattoos or piercings other than one per ear. Any employee not in compliance with the provisions of this section may be dismissed for the remainder of the workday. Time loss due to such action may not be made up or compensated for in any way. ATTENDANCE Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the property. Employees are expected to report to work in a complete uniform as specified by the hotel. Clock-in using the time clock designated by the hotel no earlier than 5 minutes before scheduled time. Employee must be ready to work as soon as the clock-in is completed. At the end of the shift, check with immediate supervisor or manager for any additional work needed before leaving and clocking-out not more than 5 minutes after assigned departure time. It is the employee’s responsibility to ensure that they do not have any overtime hours unless specifically pre-authorized by their manager. Regular attendance in conformance with the standard, which may be established by the Hotel St. Regis from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination. It is understood that the Hotel operates seven days per week, twenty-four hours a day and that shifts and hours will vary according to business demands.

The Lead Cook is responsible for maintaining all phases of the kitchen operation under the direction of the Executive Chef/Director of Dining Services and Sous Chef. The Lead Cook will assist with receiving food and supplies as needed including inspecting and assuring quality of each item and assist with menu planning. The lead cook will work the line to ensure all resident meals are created and presented based on the diet guidelines.   Job Requirements: Culinary degree preferred. Minimum of 1 year previous lead line cook experience or 2 years of cook experience. Basic understanding of professional cooking and knife skills. Understanding and knowledge of safety, sanitation and food handling procedures. Professional communication skills including verbal and listening skills. Be self-motivated, organized and able to problem solve situations. Pass a state background check and drug test