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Food & Beverage Director
(Food & Beverage)
The Director of Food & Beverage performs a critical role on the hotel's team and is directly responsible for oversight, performance, and profitability of the restaurant, bar, and/or banquet operations. Leading an employee- and customer-centric culture, the Director of Food & Beverage promotes growth, empowerment, productivity, quality, diversity, and team achievement. The Director of Food & Beverage supports strategic planning and execution of initiatives within the F&B department and across the entire property.
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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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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.
careers.firsthospitality.com/proudfoot-and-bird/jobs
