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Front Office Manager
(Guest Services)
Lead Hotel Front Desk Team to Success: Director of Front Office role with Day 1 Benefits, Worldwide Discounts, and Growth Opportunities
The Director of Front Office leads the hotel’s front desk and guest services team. The Director of Front Office must be strong problem-solvers with an unwavering focus on guest satisfaction throughout the hospitality experience. As the team leader, the Director of Front Office must ensure adequate staffing, promote hotel brand standards, train and coach team members, and model expected behavior. The primary responsibilities of a Director of Front Office include attracting and retaining top talent on the guest services team, resolving guest challenges, modeling and executing hotel brand service standards, exceeding guest expectations, and maintaining excellent communication with guests, team members, supervisors, and other hotel department teams.
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Line Cook
(Chefs/Kitchen)
Line cooks are essential to delivering a high-quality, consistent guest dining experience. Working with guidance from the Executive Chef and Sous Chef, Line Cooks execute food preparation and presentation methods to create Instagram-worthy food presentations. The primary role of a Line Cook is to practice all safe food-handling methods, accurately and consistently prepare food, adapt to guest requests for modifications, and work quickly and efficiently to meet service time expectations.
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Front Desk Agent
(Guest Services)
the smiling face of hospitality...front and center
Guest Service Representatives are often the first in-person contact for hotel guests and support the realized and unrealized needs of guests throughout the hospitality experience. Serving as a brand liaison, Guest Service Representatives are engaging, attentive, service-oriented, and take a creative approach to problem solving. The primary responsibility of a Guest Service Representative is to deliver and exceed guest expectations, execute brand service standards, resolve challenges, and maintain excellent communication with guests, peers, and supervisors.
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Banquet Cook
(Catering/Banquet)
Line cooks are essential to delivering a high-quality, consistent guest dining experience. Working with guidance from the Executive Chef and Sous Chef, Line Cooks execute food preparation and presentation methods to create Instagram-worthy food presentations. The primary role of a Line Cook is to practice all safe food-handling methods, accurately and consistently prepare food, adapt to guest requests for modifications, and work quickly and efficiently to meet service time expectations.
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Maintenance Engineer / Shuttle Driver
(Engineering/Maintenance)
make a world of difference with the simple words, "it's fixed!"
Maintenance Engineers perform an instrumental role in the overall functionality of the hotel facility and system operation. Engineers tackle routine challenges, preventative maintenance, and respond to guest needs when something isn’t working as it should. The primary responsibility of a Maintenance Engineer is proactive upkeep of equipment and systems, proper and adequate repair of building and equipment, safe use of tools and other power equipment, and support of guest and operational needs.
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Hotel Accounting Manager
(Finance/Accounting)
Hotel Accounting Managers are detail-oriented, data- and process-driven, and highly focused on accuracy. Hotel Accounting Managers ensure proper invoice coding and processing, complete month-end accounting processes and statements, reconcile accounts, complete journal entries and edits, and assist the total hotel accounting process. Successful candidates will adeptly manage many transactions while maintaining exceptional organization of data. The key responsibility of a Hotel Accounting Manager is to deliver timely and accurate accounting reports in accordance with company and general accounting practices.
careers.firsthospitality.com/hotel-fort-des-moines/jobs
