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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 - In Room Dining Server
(Food & Beverage)
Exactly Like Nothing Else!
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. The Restaurant Host is also responsible for delivering room service orders to guests.
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Food & Beverage Manager - Restaurant & Events
(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. The primary role of a Food & Beverage Manager is to manage the setup and service of banquet functions in the hotel, working closely with back-of-house and front-of-house Food & Beverage team to ensure quality execution of events. Secondary focus involves overseeing smooth restaurant and in-room-dining operations. By promoting an environment of hospitality, cleanliness, quality, accuracy, and engagement, the Food & Beverage Manager is responsible for cultivating a best-in-class culture.
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