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Kitchen Supervisor
(Chefs/Kitchen)
The Kitchen Supervisor will oversee kitchen operations, create an innovative menu, and prepare or coordinate the preparation of food ordered by patrons.
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Restaurant Breakfast Server
(Food & Beverage)
welcome to first hospitality. employment for one? right this way...
Restaurant Servers provide attentive, dynamic, and inspiring tableside service for our restaurant guests. Thorough knowledge of the food and beverage menus including recommended offerings and pairings is critical to success. Restaurant Servers must be proactive in handling guest needs, be highly engaging and service-oriented, and take a creative approach to problem solving. The primary responsibility of a Restaurant Server is to deliver and exceed guest expectations, execute the restaurant vision, resolve challenges, and maintain excellent communication with guests, peers, and supervisors.
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Restaurant / Bar Supervisor
(Food & Beverage)
Founded in 1982, Hawkeye Hotels is one of America's fastest growing privately-owned hospitality firms with over $1.5 billion in assets across the country. For over three decades, Hawkeye Hotels has evolved strengths in development, investment, and management of hotel properties. Whether it's identifying strong investment opportunities in economic downturns, breaking records for building construction, or maintaining relationships with key lenders and franchises for 30+ years, our company chooses to stay rooted in Iowa hospitality values. Our work is only possible because of our talented, passionate, and dedicated associates.
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Barista
(Food & Beverage)
Le Meridien Downtown St. Louis Barista position available now!
We are seeking a positive, service-oriented, energetic and self-motivated Barista to join our team. The Barista will work closely with the hotel’s Food & Beverage team. This position’s primary function is to serve quality products to customers in a friendly and professional manner while adhering to the standards set by First Hospitality.
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Assistant General Manager
(General Manager)
Lead the Next Chapter at Le Méridien St. Louis Downtown as Assistant General Manager
Le Méridien St. Louis Downtown is seeking a polished, hands-on Assistant General Manager to help lead the hotel’s daily operations, guest experience, associate engagement, and brand execution.
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Guest Service Representative
(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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Executive Chef
(Chefs/Kitchen)
Executive Chef: Lead Culinary Excellence, Guest Experience & Profitable Growth
The Executive Chef is responsible for supporting the management and direction of food and beverage and culinary operations. Key responsibility areas include department performance, effective cost controls and development, training and retention of key employees.
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Dishwasher
(Chefs/Kitchen)
Dishwashers are the backbone of the kitchen operation, ensuring cleanliness and readiness of all prep-, dish-, and bar-ware. Dishwashers must be highly organized, efficient, and have a great attention to detail.
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Restaurant Host
(Food & Beverage)
Restaurant hosts are often the first smiling face the guest sees when arriving to the restaurant. Responsible for ensuring quick, engaging, and effective communication with guests, the restaurant host plays a critical role in overall guest satisfaction. Restaurant hosts must maintain communication with restaurant management and servers and seat guests according to preferences and restaurant capability.
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Line Cooks - Breakfast and Dinner
(Chefs/Kitchen)
Founded in 1982, Hawkeye Hotels is one of America's fastest growing privately-owned hospitality firms with over $1.5 billion in assets across the country. For over three decades, Hawkeye Hotels has evolved strengths in development, investment, and management of hotel properties. Whether it's identifying strong investment opportunities in economic downturns, breaking records for building construction, or maintaining relationships with key lenders and franchises for 30+ years, our company chooses to stay rooted in Iowa hospitality values. Our work is only possible because of our talented, passionate, and dedicated associates.
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Line Cook - Breakfast
(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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Restaurant Server
(Food & Beverage)
welcome to first hospitality. employment for one? right this way...
Restaurant Servers provide attentive, dynamic, and inspiring tableside service for our restaurant guests. Thorough knowledge of the food and beverage menus including recommended offerings and pairings is critical to success. Restaurant Servers must be proactive in handling guest needs, be highly engaging and service-oriented, and take a creative approach to problem solving. The primary responsibility of a Restaurant Server is to deliver and exceed guest expectations, execute the restaurant vision, resolve challenges, and maintain excellent communication with guests, peers, and supervisors.
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Kitchen Manager / Sous Chef
(Chefs/Kitchen)
The Sous Chef reports to and works directly with the Executive Chef, collaborating with menu planning and development, productivity, menu cost controls, and ordering processes to ensure production meets business levels. It is critical that you possess a background and basic knowledge of culinary technique related to the F+B concept(s) for the hotel. This position should be filled by someone who has the intention of becoming an executive chef, as their next role.
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Kitchen Manager
(Chefs/Kitchen)
Lead the Culinary Adventure: Kitchen Manager Opportunity at Pine Street Social
Pine Street Social Kitchen & Wine Bar, located inside Le Méridien St. Louis Downtown, is seeking a hands-on Kitchen Manager to lead the daily culinary operation, support banquet and event execution, develop the back-of-house team, and ensure every plate reflects the quality and hospitality of the restaurant.
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Restaurant Manager (Front of House)
(Food Service)
Dynamic Restaurant Manager Wanted at Pine Street Social Kitchen & Wine Bar in Vibrant Downtown Hotel - Join Us for Exciting Opportunities!
Pine Street Social Kitchen & Wine Bar, located inside Le Méridien St. Louis Downtown, is seeking a polished, hands-on Restaurant Manager to lead daily front-of-house operations, support banquet and event service, develop the service team, and create a refined but approachable guest experience.
careers.firsthospitality.com/le-meridien-st-louis/jobs
