-
Chief Engineer
(Engineering/Maintenance)
be the leader in hotel functionality and safety
The Chief Engineer is responsible for the overall maintenance, upkeep, and functionality of the hotel physical structure, mechanical systems, equipment, and guestrooms. Chief Engineers 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 Chief Engineer must also lead and develop the maintenance team. The primary responsibility of the Chief Engineer 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.
-
Conference Services Manager
(Meetings/Events)
The primary role of a Conference Service Manager is to effectively coordinate and service group events through partnership with the Sales team to ensure smooth transition from sales phase to in-house event.
-
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.
-
Restaurant Host - Lead
(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 lead host plays a critical role in overall guest satisfaction. Restaurant lead hosts must maintain communication with restaurant management and servers and seat guests according to preferences and restaurant capability.
-
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.
-
Banquet Server
(Food & Beverage)
Founded in 1985 and based in Chicago, First Hospitality is a forward-thinking hotel development, investment, and management company. First Hospitality’s strategic vision is to create value for all through excellence and an openness to doing things differently.
-
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.
-
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.
-
Banquet Houseman / Set-Up
(Catering/Banquet)
Founded in 1985 and based in Chicago, First Hospitality is a forward-thinking hotel development, investment, and management company. First Hospitality’s strategic vision is to create value for all through excellence and an openness to doing things differently.
-
Human Resources Manager
(Human Resources)
The Human Resources Manager originates and leads Human Resource practices and objectives driving a team-oriented, high performance culture emphasizing empowerment, quality, and productivity. Serving as a business thought-partner, the Human Resources Manager reports to the General Manager and is on the hotel’s Executive Team. Key objectives include recruitment and retention of a high-performing team, coaching and development, adherence to business processes, and focus on industry trends and metrics to drive hotel business goals.
careers.firsthospitality.com/renaissance-toledo/jobs
