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Restaurant Bartender
(Bartender/Mixologist)
stir it, shake it, mix it, blend it, pour it, top it, now refill it.
Restaurant 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. Restaurant 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 Restaurant Bartender 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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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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Catering and Conference Services Manager
(Sales & Marketing)
Great Opportunity to join a fast growing stable company
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.
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Sales/Property Coordinator
(Sales & Marketing)
The Sales Coordinator is responsible for assisting the sales department in achieving revenue and customer satisfaction goals by efficiently and effectively coordinating all sales efforts. Successful candidates will exude high-energy and positivity, be self-motivated, possess excellent verbal and written communication skills, and demonstrate strong organizational and time management skills.
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Server Assisant
(Chefs/Kitchen)
Server Assistants greatly impact guest experience by ensuring expedient and accurate delivery of food and beverage items and prompt clearing of unneeded table items. Server Assistants must communicate effectively with servers, bartenders, cooks, dishwashers, and managers to ensure overall guest satisfaction.
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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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Sous Chef
(Chefs/Kitchen)
Built for Fast Pace & High Standards? Apply for Our Sous Chef Role
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.
careers.firsthospitality.com/tempo-by-hilton-hotel/jobs
