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Banquet Manager
(Catering/Banquet)
The Banquet Manager is responsible for the successful operation of the banquets department. Ensures all banquet activities are carried out professionally and to standard while maximizing profitability. Manages, motivates, and empowers associates. Serves as the banquet department liaison to all other hotel departments. Must demonstrate excellent leadership, communication and team building skills with associates, peers and across departments.
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Bartender - Evelyns
(Bartender/Mixologist)
Bartenders provide attentive, dynamic, and inspiring beverage service for our restaurant guests. Thorough knowledge of mixology, the restaurant food and beverage menus, and recommended pairings is critical to success. Bartenders must be proactive in handling guest needs, be highly engaging, service-oriented, and take a creative approach to problem solving. The primary responsibility of a Bartender is to deliver and exceed guest expectations, execute the company vision, resolve challenges, and maintain excellent communication with guests, peers, and supervisors.
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Engineering Manager
(Engineering/Maintenance)
The Engineering Manager is responsible for the overall maintenance, upkeep, and functionality of the hotel physical structure, mechanical systems, equipment, and guestrooms. The Engineering Manager must be highly self-motivated and regimented to ensure routine maintenance tasks are completed safely and to standard. Serving as the lead of the hotel’s engineering department, the Engineering Manager must also lead and develop the maintenance team. The primary responsibility of the Engineering Manager is proactive upkeep of equipment and systems, proper and adequate repair of building and equipment, safe use of tools and other power equipment, effective troubleshooting of problems, support of guest and operational needs, and leadership of the engineering team. The Engineering Manager reports to the Director of Engineering and Security.
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Director of Catering and Conference Services
(Sales & Marketing)
You are the Master of Ceremonies!
The Director of Catering and Conference Services will be responsible for the overall operation of a catering and convention services operation. Works closely with clients to ensure their event is a success, and follow up with the client to get feedback after the event itself as well. Not only manages client relations, but also maintains employee and vendor relations to run a successful catering and convention services operation. Directs the responsibilities of the Conference Service Managers, Catering Managers, and administrative support staff in the Catering/Convention Services department.
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Maintenance Engineer
(Engineering/Maintenance)
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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Food & Beverage Manager
(Food & Beverage)
The Food & Beverage Manager performs a key role on the hotel team by ensuring employee and guest satisfaction in every aspect of the food and beverage operation. By promoting an environment of hospitality, cleanliness, quality, accuracy, and engagement, the Food & Beverage Manager is responsible for cultivating a best-in-class culture. This role can be assigned to an outlet or to banquet operations on any given day based on business needs.
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Room Attendant
(Housekeeping)
Room Attendants make a long-lasting impression and greatly influence the total guest experience. Cleaning each hotel guest room and public area to brand standard ensures a welcome and relaxing environment for our guests while they’re away from home. Room Attendants create beautiful spaces and have great attention to detail, making sure each element of the room is prepared for guest arrival or return. The primary responsibility of a Room Attendant is to deliver and exceed guest expectations, clean and style hotel rooms and public areas to brand standards, promptly address guest requests, and work collaboratively to resolve guest challenges.
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Housekeeping Supervisor
(Housekeeping)
The Housekeeping Supervisor supports the training and development of housekeepers and housemen while promoting the cleanliness and productivity goals of the housekeeping department. Responsible for inspecting rooms and public spaces, ensuring availability and accessibility of necessary supplies, and supporting a safe and structured work environment, the Housekeeping Supervisor plays a critical role in overall employee and guest satisfaction. This position requires someone who is available for AM & PM shifts.
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Houseman
(Housekeeping)
be a master of organization, efficiency, and cleanliness
House Persons support the overall functionality of the hotel Housekeeping department. Ensuring availability and accessibility of supplies, maintenance of equipment, and cleanliness of storerooms and back-of-house areas, House Persons perform impactful work. House Persons assist with trash removal, linen retrieval and sorting, and create clean and organized spaces to promote efficiency and effective hotel housekeeping operations.
careers.firsthospitality.com/hutton-hotel/jobs
