8717 Hospitality Jobs - Page 34

A Pastry Chef performs all Pastry Kitchen and Bakery related work, and assists in the day-to-day operation of the kitchen. This role assumes total responsibility, controls, checks and supervises the Pastry Kitchen and Bakery. He / she will assume the responsibility for the on the job training function. What will I be doing As the Pastry Chef, you will be responsible for performing the following tasks to the highest standards: Assist the Director of Culinary with the planning of dessert menus and food promotions. Control standards of food production and presentation throughout the hotel. Examine goods and quality of received goods. Ensure the Cooks follow standard recipes and methods of preparation. Inform the Director of Culinary immediately of bad products. Assist the Director of Culinary with the planning and designing of new Pastry Kitchen and Bakery improvement schemes. Discuss with the Director of Culinary on the choice of Pastry Kitchen or Bakery equipment. Work closely with the Director of Culinary. Keep up to date with new development techniques and equipment, instructing assigned team members on the correct usage. Assist with costing and pricing of dessert menus and other food services, taking into consideration the profit margins lined out in the hotel budgets. Liaise with banquet department and outlet manager on guests comments and follow up with necessary action. Constantly examine food supplies to ensure that they conform to quality standards stipulated by the company. The Pastry Chef is responsible for food purchases, the Pastry Chef is responsible for food purchases, working with the Purchasing Manager to get the best quality for the best price. Responsible for the quality of food prepared in the kitchen under your supervision, constantly inspecting taste, temperature and visual appeal of the food. Plan, prepare and implement high quality food and beverage products and set-ups in all areas and restaurants. Maintain all HACCP aspects within the hotel operation. Train all staff on the correct usage of all equipment, tools and machines. Focus on constant improvement of training manuals and SOPs. Participate actively in quality initiatives such as daily Chef briefings and monthly team meetings in order to constantly improve the culinary operation, meet targets and keep communication flowing. Work on off-site events when tasked. Complete tasks and jobs outside the kitchen areas when requested. Assist with inventory taking. Knowledgeable about hotel s occupancy, events, forecasts and achievements. Work on new dishes for food tastings and photo taking. Work closely with the stewarding department to ensure high levels of cleanliness and low levels of lost and breakages. Learn and adapt to changes. Be receptive to constructive feedback. Maintain at all times a professional and positive attitude towards team members and supervisors. Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly. Be disciplined and adhere to proper work practices at all times for yourself and team members assigned to you. Maintain good personal hygiene, clean uniforms, proper sanitation and cleanliness of the workstations and work tools. Be aware of the dangers of contaminated food and ensue ingredients in the refrigerators are checked and replaced appropriately. Check that all equipment is in good working order and if necessary, report to the Executive Sous Chef faults and problems to be solved. Prepare the necessary work orders for the Engineering department. Monitor food quality and quantity to ensure the most economical usage of ingredients. Check that the quality of food prepared by team members meet the required standards and make necessary adjustments. Select team members who display qualities and attributes that reflect the department standards. Manage the training function and ensure all team members are certified in their position before taking charge of an area of responsibility. Monitor the overall food operation and ensure that food items are being prepared in a timely and correct manner. Oversee the cleanliness, hygiene and maintenance of the kitchen and undertake the necessary steps to maintain the highest possible standard in this area. Attend communication meetings and ensure all assigned team members receive this communication. Control and monitor optimum food costs to yield maximum amount of outlet profit and maximum guest satisfaction. Understand, practice and promote teamwork to achieve missions, goals, and overall departmental standards. Ensure that all team members have a complete understanding of and adhere to the hotel s team member rules and regulations. The Management reserves the right to make changes to this job description at its sole discretion and without advance notice. Carry out any other reasonable duties and responsibilities as assigned.

A Commis III prepares, cooks and bakes food in designated areas of the kitchen for the Guests and Team Members by following instructions and standards. What will I be doing As the Commis III, you will be responsible for performing the following tasks to the highest standards: Prepare food for guests and team members efficiently, economically, and hygienically as per standard recipes and procedures. Support the Sous Chef or the Chef de Partie in ensuring smooth operation of the kitchen and prompt service at all times. Work seamlessly with recipes, standards and plating guides. Maintain all HACCP aspects within the hotel s operation. Use all equipment, tools and machines appropriately. Work on off-site events when tasked. Complete tasks and jobs outside of the kitchen when requested. Assist in inventory taking. Knowledgeable of hotel s occupancy, events, forecasts and achievements. Effectively respond to every guests feedback. Learn and adapt to changes. Maintain at all times a professional and positive attitude towards team members and supervisors. Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly. Attend and actively participate in all training sessions. Check that the quality of food prepared by team members meet the required standards and make necessary adjustments. Understand, practice and promote good teamwork to achieve missions, goals, and overall departmental standards. Perform duties and responsibilities in an efficient and productive manner. The Management reserves the right to make changes to this job description at its sole discretion and without advance notice. Carry out any other reasonable duties and responsibilities as assigned. What are we looking for A Commis III serving Hilton Brands is always working on behalf of our Guests and working with other Team Members.

As a Commis I, you will be responsible for upholding the highest quality standards for the food and beverage operations inside of our restaurants, bars, banquets, in-hotel cafes, and to fulfill room service requests. You will work with your Team Members to deliver a high quality service experience that exceeds customer expectations through the following tasks: Ensure consistent great food production, in line with the high quality standards expected by Hilton Perform tasks within a timely manner Contribute to Kitchen revenue through effective food cost control Provide support to the Kitchen brigade Meet all health and hygiene requirements What are we looking for A Commis I serving Hilton brands is always working on behalf of our Guests and working with other Team Members.

Assist with overseeing Housekeeping/Laundry operations Operate within departmental budgets through effective stock and cost controls and well managed schedules Support departmental targets and objectives, work schedules, budgets, and policies and procedures Ensure consistently high operating standards in every area of Housekeeping and Laundry, as identified by the hotel brand standards Perform routine inspections of all Housekeeping areas and report any issues to the Executive Housekeeper Implement, effectively, all Housekeeping policies and procedures including Health and Safety and security Monitor the appearance, standards, and performance of all Housekeeping Team Members with an emphasis on training and team work Ensure team members have an up-to-date knowledge of all room categories and amenities Assist the Executive Housekeeper to maintain good communication and work relationships in all hotel areas and with external customers and suppliers Ensure staffing levels cover business demands Ensure ongoing training to support the Executive Housekeeper Ensure communication meetings are conducted Manage staff performance issues in compliance with company policies and procedures Support managing, training and developing the team Deputise in absence of the Executive Housekeeper Provide excellent guest service Assist other departments wherever necessary

As Housekeeping Attendant, you will support all Housekeeping and Laundry team for all aspects by delegating the day-to-day activities Housekeeping and Laundry within the hotel. Specifically, a Housekeeping Attendant will perform the following tasks to the highest standards: Ensure consistently high operating standards in every area of Housekeeping and Laundry, as identified d by the hotel brand standards Monitor the appearance, standards, and performance of all Housekeeping and Laundry Team Members with an emphasis on training and team work Provide excellent guest service Actively works on availability and release of Rooms for Guest Service along with Floor Housekeeping Supervision Manages the controls of the Housekeeping department, such as: frequency of employees, release of master keys, book incident, input and output input and output uniform and linen, among others Responsible for checking daily the guest information in CRM and ensure that the preferences and requests of the same are met on time Request flowers for special occasions (marriage, death, maternity ...). Besides providing embroidery for special linen (wedding and pampering) Control makes monthly Lost and Found and donations Check the uniforms and send for c leaning and / or repair Coordinates and controls all traffic of documents and people within the department. Does releases linen of Laundry daily Makes daily guest clothing release of guests that use the laundry service Makes monthly closing of Laundry expenses and provision of same Replaces (a) Laundry Attendant in case of holidays, days off or absences What are we looking for A Housekeeping Attendant serving Hilton is always working on behalf of our Guests and working with other Team Members.

The Floor Team Leader is responsible for the standard of cleanliness in rooms and corridors, providing excellent service to guests. What will I be doing As the Floor Team Leader, you will be responsible for performing the following tasks to the highest standards: Responsible for the highest standard of cleaning on assigned floors and guestrooms during your shift. Work closely with the front desk team to ensure correct room status at all times. Ensure guest privacy is respected when DND status is displayed. Supervise the turndown service. Responsible for strict key control. Regularly inspect guest floor corridors and public areas. Report maintenance issues promptly to Engineering. Ensure compliance of lost and found procedures. Keep floors, linen rooms and pantries neat and tidy. Monitor productivity of the assigned Room Attendant. Check team members grooming, personal hygiene and appearance. Assist with team members training and development. Provide ongoing advice and support to team members under your supervision. Provide one to one instruction to team members when required. Seek opportunities to improve guest service consistently from guests comments. Take appropriate action to resolve guests complaints. Ensure all reports are completed on a timely basis. Adhere by the hotel s policies and procedures, Hilton code of business conduct, the hotel s team member handbook, security and emergency policies and procedures. Perform any duties assigned by the Management team deemed necessary. The Management reserves the right to make changes to this job description at its sole discretion and without advance notice. What are we looking for A Floor Team Leader serving Hilton Brands is always working on behalf of our Guests and working with other Team Members.

An Account Director, Hilton Worldwide Sales (HWS) will manage and grow the highest value and largest potential share of wallet accounts for Hilton Worldwide. You will look after these accounts on a local, national, international and global basis, where relevant, and be accountable for the performance of selected accounts at all these levels. You will create and communicate account strategies to drive increased market share and demonstrate value to both internal and external customers: Be accountable for the performance of key and strategic accounts Proactively manage the team and relationships with customers, as well as internal stakeholders such as VPs, GMs, Commercial Directors and Hotel Managers Create and communicate account strategies to drive increased and unfair share Be responsible for the implementation and execution of various projects that will drive unfair share Be owner agnostic HOW YOU WILL MAKE AN IMPACT Your role is important and below are some of the fundamental job duties that make your work unique: Planning Activities Develop key account management that increases Hilton s market power and matches the way customers choose to buy Develop the right account plans and strategies focusing on shifting unfair share Develop plans to implement long-term business goals that are the basis for short-term goals and annual operational planning Determine segments within accounts that provide the greater opportunities Develop powerful personal relationships with decision makers and influencers within the top producing accounts Actively seek new sources of business from existing and new accounts Develop objectives that align with the business Organizing Activities Execute strategic account development plans and support the communication of key messages both internally and externally Implement plans to ensure the overall strategic direction of the account base and support the company s revenue strategies Plan and direct task assignment to ensure optimal effectiveness and resource utilization Monitor and review the impact of marketing initiatives on account strategies Organize quarterly business reviews with key accounts to discuss performance and necessary corrective actions Network with sub-account handlers and global leads where relevant Provide accurate management reports to review account performance and communicate future plans Directing Activities Develop appropriate objectives and direct activities towards their achievement Direct development and administration of the team (where applicable) Provide direction to team members (where applicable) and establish work priorities to achieve management objectives for accounts managed by incumbents Execute organisational directives and encourage goal achievement through motivation, communication, and leadership Implement account-specific marketing initiatives to drive business growth Direct marketing activities to underpin account strategies and increase customer / market share Controlling Activities Contribute to the development and administration of team activities Direct and implement proper controls and systems to ensure team achieves objectives Assess actual performance to ensure success and take corrective actions as needed Establish and enforce policies and procedures to improve overall operations Work within approved budgets and adjust activities and expenses to ensure optimal financial results Maintain Hilton Best Practice to ensure accurate and up-to-date customer account information Ensure information relating to customer requirements, interests, and marketing activities is kept up to date using relevant Hilton procedures Review customer base to determine new opportunities for account penetration Supportive Functions In addition to performing the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time spent on each function to be solely determined by the supervisor based on the company s requirements: Communicate regularly with hotels to ensure productive and effective meetings are established, cross-reference customer information, and ensure relevant hotels are aware of the Customer value when dealing with a tender from a specific customer Support sales weeks and blitzes Support joint calls for visiting colleagues Organize familiarization trips and support hotels with client attendance Host calls for key hotels to support with conversion Perform additional tasks as required WHY YOU'LL BE A GREAT FIT You have these minimum qualifications: Significant work experience in customer-facing, revenue-generating roles, including management experience

As Reservations Supervisor, you oversee the Reservations Team and how it performs routine procedures in order to maximise revenue and Guest satisfaction. The Reservations Supervisor will work with the Reservations Team to develop future and repeat business opportunities. Specifically, you will be responsible for performing the following tasks to the highest standards: Assist in the day-to-day operations of the Reservations Department Manage telephone, fax and email enquiries in a prompt and professional manner and in accordance with company standards ensuring accuracy and attention to detail at all times Understand seasonal and historical trends and work within them to ensure maximum occupancy and average room rates Identify new contacts, develop sales leads, and respond to sales opportunities in order to maximise revenue Produce quotations and written confirmation to all clients Monitor customer satisfaction regularly and resolve any outstanding issues to ensure future business Ensure Team Members are developed effectively, maintain a thorough understanding of hotel facilities and processes, and generate a culture of high quality standards for relationship building, customer service, selling techniques, and billing and processing contracts Ensure bookings are guaranteed and no show charges/late cancellation charges are applied where appropriate, and Reservations policies and procedures are followed to ensure Guest satisfaction Monitor the appearance, standards and performance of the Reservations Team with an emphasis on training and teamwork Assist in the recruiting, managing, training and developing of the Reservation team What are we looking for A Reservations Supervisor serving Hilton brands is always working on behalf of our Guests and working with other Team Members.

As a Food and Beverage Executive, you are responsible for supervising operations of Food and Beverage outlets to deliver an excellent Guest and Member experience. A Food and Beverage Executive will also be required to communicate and delegate tasks to the team to ensure departmental targets are achieved. Specifically, you will be responsible for performing the following tasks to the highest standards: Supervise Food and Beverage Outlet operations Communicate and delegate tasks to the team Ensure compliance of brand standards Manage guest queries in a timely and efficient manner Represent needs of the team Assist Food and Beverage management with achieving financial targets Assist Food and Beverage management with training and development of team members Assist with annual and mid-year appraisals with team members under your responsibility Comply with hotel security, fire regulations and all health and safety legislation Be environmentally aware Assist other departments wherever necessary and maintain good working relationships What are we looking for A Food and Beverage Executive serving Hilton brands is always working on behalf of our Guests and working with other Team Members.

A Front Office Associate assists in daily Front Office operations and works with customers and Guests to serve their needs and provide an excellent customer service experience. What will I be doing As Front Office Associate, you will assist in daily Front Office operations and work with customers and Guests to serve their needs and provide an excellent customer service experience. A Front Office Coordinator is responsible for managing the first impressions of our Guests and, therefore, must perform the following tasks to the highest standards: Assist the Front Office Manager with daily Front Office operations Provide prompt service and actively seek opportunities to drive Guest satisfaction Ensure the team are kept fully aware of any relevant feedback from either the Guests or other departments Manage, resolve or escalate any and all Guest complaints quickly Work with all facilities and services provided within the hotel and identify opportunities for up-selling and promoting new or ongoing events Advise team of any special events or VIP Guests in the hotel for events or for general accommodations Ensure a high level of product knowledge of the hotel and the local area and be aware of the daily hotel event schedule Attend all Front Office meetings Act in accordance with fire, health and safety regulations and follow the correct procedures when required Serve your role and Team in an environmentally-conscience manner What are we looking for Front Office Associate serving Hilton brands are always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow: Previous customer service experience within the hotel/leisure/retail sector Excellent interpersonal and communication skills Commitment to delivering a high level of customer service Ability to work under pressure Excellent grooming standards Flexibility to respond to a variety of work situations It would be advantageous in this position for you to demonstrate the following capabilities and distinctions: High level of IT proficiency

The Reservations Coordinator is responsible for the accurate recording and processing of reservations as well as the maximization of room sales through pro-active selling and up-selling techniques. What will I be doing As the Reservations Coordinator, you will be responsible for performing the following tasks to the highest standards: Complete Hilton University courses and pass the tests. Familiar with hotel product knowledge and activities. Maximize room sales and revenue for the hotel, prioritizing up-selling. Check daily all new reservations, cancel or change reservations, make sure information passed to relative departments are correct. Check arrival guests or groups of 3-5 daily, making sure the guest information, requirements and price information is correct. Perform duties of secretarial nature including preparing correspondence, maintaining files, sending faxes, email, etc. Always maintain a sales attitude, not losing any sales opportunity in the hotel. Develop the Reservations and Group & Tour teams to maximize revenue on all enquiries. Make sure all commissions are correct and followed-up on promptly. Make sure all reject business is filed with the reasons. Ensure that all correspondence has been filed accordingly, with correct and updated information. Comply to the hotel credit policy and make sure all forecast revenues are met. Comply with set rooms supply and price control. Maintain and update guests information and sales data by reservation procedures. Maintain high level guest service standards. Ensure all information input is correct. Keep close attention to team members requirements, including attention to every team member s workload and duties, to fulfil operation needs. Maintain clean and tidy work areas at all times. Comply with all company policies relating to reservations. Comply with all systems and procedures as laid down by the hotel. Prioritize the quality of reservations. Strictly follow brand standards. Ensure that all team members have a complete understanding of and adhere to the hotel s team member rules and regulations. Carry out any other reasonable duties and responsibilities as assigned. The Management reserves the right to make changes to this job description at its sole discretion and without advance notice. What are we looking for A Reservation Coordinator serving Hilton Brands is always working on behalf of our Guests and working with other Team Members.

A Front Office Associate assists in daily Front Office operations and works with customers and Guests to serve their needs and provide an excellent customer service experience. What will I be doing As Front Office Associate, you will assist in daily Front Office operations and work with customers and Guests to serve their needs and provide an excellent customer service experience. A Front Office Coordinator is responsible for managing the first impressions of our Guests and, therefore, must perform the following tasks to the highest standards: Assist the Front Office Manager with daily Front Office operations Provide prompt service and actively seek opportunities to drive Guest satisfaction Ensure the team are kept fully aware of any relevant feedback from either the Guests or other departments Manage, resolve or escalate any and all Guest complaints quickly Work with all facilities and services provided within the hotel and identify opportunities for up-selling and promoting new or ongoing events Advise team of any special events or VIP Guests in the hotel for events or for general accommodations Ensure a high level of product knowledge of the hotel and the local area and be aware of the daily hotel event schedule Attend all Front Office meetings Act in accordance with fire, health and safety regulations and follow the correct procedures when required Serve your role and Team in an environmentally-conscience manner What are we looking for Front Office Associate serving Hilton brands are always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow: Previous customer service experience within the hotel/leisure/retail sector Excellent interpersonal and communication skills Commitment to delivering a high level of customer service Ability to work under pressure Excellent grooming standards Flexibility to respond to a variety of work situations It would be advantageous in this position for you to demonstrate the following capabilities and distinctions: High level of IT proficiency

A Pastry Chef performs all Pastry Kitchen and Bakery related work, and assists in the day-to-day operation of the kitchen. This role assumes total responsibility, controls, checks and supervises the Pastry Kitchen and Bakery. He / she will assume the responsibility for the on the job training function. What will I be doing As the Pastry Chef, you will be responsible for performing the following tasks to the highest standards: Assist the Director of Culinary with the planning of dessert menus and food promotions. Control standards of food production and presentation throughout the hotel. Examine goods and quality of received goods. Ensure the Cooks follow standard recipes and methods of preparation. Inform the Director of Culinary immediately of bad products. Assist the Director of Culinary with the planning and designing of new Pastry Kitchen and Bakery improvement schemes. Discuss with the Director of Culinary on the choice of Pastry Kitchen or Bakery equipment. Work closely with the Director of Culinary. Keep up to date with new development techniques and equipment, instructing assigned team members on the correct usage. Assist with costing and pricing of dessert menus and other food services, taking into consideration the profit margins lined out in the hotel budgets. Liaise with banquet department and outlet manager on guests comments and follow up with necessary action. Constantly examine food supplies to ensure that they conform to quality standards stipulated by the company. The Pastry Chef is responsible for food purchases, the Pastry Chef is responsible for food purchases, working with the Purchasing Manager to get the best quality for the best price. Responsible for the quality of food prepared in the kitchen under your supervision, constantly inspecting taste, temperature and visual appeal of the food. Plan, prepare and implement high quality food and beverage products and set-ups in all areas and restaurants. Maintain all HACCP aspects within the hotel operation. Train all staff on the correct usage of all equipment, tools and machines. Focus on constant improvement of training manuals and SOPs. Participate actively in quality initiatives such as daily Chef briefings and monthly team meetings in order to constantly improve the culinary operation, meet targets and keep communication flowing. Work on off-site events when tasked. Complete tasks and jobs outside the kitchen areas when requested. Assist with inventory taking. Knowledgeable about hotel s occupancy, events, forecasts and achievements. Work on new dishes for food tastings and photo taking. Work closely with the stewarding department to ensure high levels of cleanliness and low levels of lost and breakages. Learn and adapt to changes. Be receptive to constructive feedback. Maintain at all times a professional and positive attitude towards team members and supervisors. Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly. Be disciplined and adhere to proper work practices at all times for yourself and team members assigned to you. Maintain good personal hygiene, clean uniforms, proper sanitation and cleanliness of the workstations and work tools. Be aware of the dangers of contaminated food and ensue ingredients in the refrigerators are checked and replaced appropriately. Check that all equipment is in good working order and if necessary, report to the Executive Sous Chef faults and problems to be solved. Prepare the necessary work orders for the Engineering department. Monitor food quality and quantity to ensure the most economical usage of ingredients. Check that the quality of food prepared by team members meet the required standards and make necessary adjustments. Select team members who display qualities and attributes that reflect the department standards. Manage the training function and ensure all team members are certified in their position before taking charge of an area of responsibility. Monitor the overall food operation and ensure that food items are being prepared in a timely and correct manner. Oversee the cleanliness, hygiene and maintenance of the kitchen and undertake the necessary steps to maintain the highest possible standard in this area. Attend communication meetings and ensure all assigned team members receive this communication. Control and monitor optimum food costs to yield maximum amount of outlet profit and maximum guest satisfaction. Understand, practice and promote teamwork to achieve missions, goals, and overall departmental standards. Ensure that all team members have a complete understanding of and adhere to the hotel s team member rules and regulations. The Management reserves the right to make changes to this job description at its sole discretion and without advance notice. Carry out any other reasonable duties and responsibilities as assigned.

A Chef de Partie prepares and cooks according to standard procedures, recipes, photographs and given instructions, assisting the Sous Chef in training team members. The role participates in product development and ensures the smooth operation of the kitchen. What will I be doing As Chef de Partie, you will be responsible for performing the following tasks to the highest standards: Prepare food for guests and team members efficiently, economically, and hygienically as per standard recipes and procedures. Assist the Sous Chef in the day-to-day operation of the kitchen and to help maintain a high standard of food preparation and presentation. Plan, prepare and implement high quality food and beverage products, and set-ups in all areas and in the restaurants. Work seamlessly with recipes, standards and plating guides. Maintain cleanliness and hygiene according to safe and sound procedures as well as established FSMS standards. Maintain all HACCP aspects within the hotel operation. Use all equipment, tools and machines appropriately. Work for off-site events when tasked. Complete tasks and jobs outside of the kitchen area when requested. Assist in inventory taking. Knowledgeable of hotel s occupancy, events, forecasts and achievements. Prepare menus as requested. Work closely with the Stewarding department to ensure high levels of cleanliness and low levels of lost and breakages. Effectively respond to every guests requests. Learn and adapt to changes. Maintain at all times a professional and positive attitude towards team members and supervisors. Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly. Coordinate, organize and participate in all production pertaining to the kitchen. Check and follow-up on the ingredients for the ala carte menus, daily menus, and seasonal specials, maintaining the standards of pre-set recipes, portion control and costing at all times. Monitor food quality and quantity to ensure the most economical usage of ingredients. Check that the quality of food prepared by team members meet the required standard and make the necessary adjustments. Monitor overall food operation and ensure that food items are being prepared in a timely and correct manner. Understand, practice and promote teamwork to achieve missions, goals, and overall departmental standards. The Management reserves the right to make changes to this job description at its sole discretion and without advance notice. Carry out any other reasonable duties and responsibilities as assigned.

The Sous Chef will manage and lead the team to ensure smooth running culinary operation and maximize the level of standard in the hotel s kitchen. What will I be doing As the Sous Chef, you will be responsible for performing the following tasks to the highest standards: Plan, prepare and implement high quality food and beverage products, and set-ups in all areas in the restaurant. Work seamlessly with recipes, standards and plating guides. Maintain all HACCP aspects within the hotel operation. Use appropriately all equipment, tools and machines. Focus on constant improvement of training manuals and SOPs. Participate actively in quality initiatives such as daily Chef briefings and monthly team meetings in order to constantly improve the culinary operation, meet targets and keep communication flowing. Work on offsite events when requested. Complete tasks and jobs outside of the kitchen area. Assist in inventory taking. Knowledgeable of hotel s occupancy, events, forecasts and achievements. Prepare menus as requested, in a timely fashion. Work on new dishes for food tastings and photo taking. Control stations within the kitchen. Work closely with the Stewarding department to ensure high levels of cleanliness and low levels of lost and breakages. Effectively respond to guests requests. Learn and adapt to changes. Be receptive to constructive feedback. Purchase for and control production. Maintain at all times a professional and positive attitude towards team members and supervisors. Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly. Coordinate, organize and participate in all production pertaining to the kitchen. Check and follow-up on the assembling of ingredients and equipment for the ala carte menu, daily menus and seasonal specials, maintaining the standards of pre-set recipes, portion control and costing at all times. Be disciplined and adhere to proper work practices at all times for yourself and team members assigned to you. Maintain good personal hygiene, clean uniforms, proper sanitation and cleanliness of the workstations and work tools. Be aware of the dangers of contaminated food and ensure ingredients in the refrigerators are checked and replaced appropriately. Report to the Executive Chef on any issues and take appropriate action. Follow-up on changes in new recipes or work methods pertaining to new menus, daily specials, and promotional activities as instructed by the Executive Sous Chef. Work closely with the Executive Sous Chef in determining the quantity of food items and ingredients to be produced, bought or prepared for that day. Exercise maximum control on wastage to achieve optimum profitability. Check all equipment belonging to the department and make sure that all are in good working order, and if necessary, report faults or problems to the Executive Sous Chef. Prepare the necessary work orders for the Engineering department. Ensure that recipes and costings are established and updated. Monitor food quality and quantity to ensure the most economical usage of ingredients. Check that the quality of food prepared by team members meet the required standard and make necessary adjustments. Select team members who display qualities and attributes that reflect department standards. Manage the training function and ensure all team members are certified in their position before taking charge of an area of responsibility. Monitor overall food operation and ensure that food items are being prepared in a timely and correct manner. Oversee the cleanliness, hygiene and maintenance of the kitchen and undertake steps necessary to maintain the highest possible standards in this area. Control, monitor and be responsible for food costs to yield the maximum amount of outlet profit and maximum guest satisfaction. Review all timesheets to ensure that team members work times and meal breaks are accurate. Understand, practice and promote teamwork to achieve missions, goals, and overall departmental standards. Ensure that team members have a complete understanding of and adhere to the hotel s team member rules and regulations. The Management reserves the right to make changes to this job description at its sole discretion and without advance notice. Carry out any other reasonable duties and responsibilities as assigned. What are we looking for A Sous Chef, serving Hilton Brands is always working on behalf of our Guests and working with other Team Members.

A Front Office Associate assists in daily Front Office operations and works with customers and Guests to serve their needs and provide an excellent customer service experience. What will I be doing As Front Office Associate, you will assist in daily Front Office operations and work with customers and Guests to serve their needs and provide an excellent customer service experience. A Front Office Coordinator is responsible for managing the first impressions of our Guests and, therefore, must perform the following tasks to the highest standards: Assist the Front Office Manager with daily Front Office operations Provide prompt service and actively seek opportunities to drive Guest satisfaction Ensure the team are kept fully aware of any relevant feedback from either the Guests or other departments Manage, resolve or escalate any and all Guest complaints quickly Work with all facilities and services provided within the hotel and identify opportunities for up-selling and promoting new or ongoing events Advise team of any special events or VIP Guests in the hotel for events or for general accommodations Ensure a high level of product knowledge of the hotel and the local area and be aware of the daily hotel event schedule Attend all Front Office meetings Act in accordance with fire, health and safety regulations and follow the correct procedures when required Serve your role and Team in an environmentally-conscience manner What are we looking for Front Office Associate serving Hilton brands are always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow: Previous customer service experience within the hotel/leisure/retail sector Excellent interpersonal and communication skills Commitment to delivering a high level of customer service Ability to work under pressure Excellent grooming standards Flexibility to respond to a variety of work situations It would be advantageous in this position for you to demonstrate the following capabilities and distinctions: High level of IT proficiency

As a Human Resources Executive, you are responsible for supporting and advising management on proper policies and procedures to deliver an excellent staff experience. A Human Resources Executive will also be required to manage succession planning and employee relations. Specifically, you will be responsible for performing the following tasks to the highest standards: Support and advise Managers on proper policies and procedures Manage succession planning with senior managers during the bi-annual appraisal process Manage employee relations issues in the hotel in a confidential manner, including disciplinaries, grievances, and capability Ensure absence monitoring is in line with company guidelines Maintain online personnel system, payroll system, and monthly reporting Ensure recruitment and selection process is adhered to and ensure that appropriate immigration checks are carried out Assist in determining departmental training requirements Ensure completion of training for hotel security, fire regulations and other health and safety legislation Assist in the organisation of Team Member social events Work with local organisations and schools to promote the hospitality industry Promote and endorse staff benefits Assist and resolve team member and management queries What are we looking for A Human Resources Executive serving Hilton brands is always working on behalf of our Guests and working with other Team Members.

As the Bartender, you will be responsible for performing the following tasks to the highest standards: Maintain a high customer service focus by approaching your job with the customers always in mind. Have a positive impact, taking personal responsibility and initiative to resolve issues, always clearly communicating with both customers and colleagues. Contribute ideas and suggestions to enhance operational / environmental procedures in the hotel. Actively promote the services and facilities of Hilton hotels to guests and suppliers of the hotel. Perform all duties and responsibilities in a manner that ensures your safety and that of others in your workplace. Serve beverages and / or food to guests in a friendly, courteous and timely and manner, resulting in guest satisfaction. Prepare beverages for other servers to serve to guests, and act as the cashier for the lounge. Confidently knowing the beverage menu contents and able to explain them in detail to guests. Maintain proper and adequate set-up of the bar on a daily basis, including requisitioning and stocking of all beer, wine, spirits, paper products, straws and stirrers, condiments and produce based on projections from the daily functions sheet. Responsible for maintaining stock, cutting, and storing of all fresh fruit and vegetable garnishes, juices and other perishables daily to ensure product quality. Greet guests in a courteous and friendly manner, promote and document orders for drinks. Mix, garnish and present drinks using standard ingredient recipes and practice prudent portion control. Check guests for proper identification, detect and act upon guest inebriation as trained, demonstrating knowledge of liquor laws. Input orders into the register at the point of sale and create a check for each guest, including those served by other beverage servers, to maintain accountability of all beverages served. Receive cash from guests, return any change needed, verify validity of charges, record charges, and ensure that vouchers are properly executed in order to balance all cash. Lock up and store all beverage, food and other equipment, depositing cash drops and secure bank. Complete checklists on product knowledge. Know menu items of all other outlets to recommend guests to other outlets. Confidently know opening hours of all restaurants and hotel outlets. Recommend other restaurants and city attractions to hotel guests. Follow-up on any guest questions or queries immediately and if you don t know the answer, check with your Manager. Ensure that all service procedures are carried out to the standards required. Make sure that all areas are cleaned and maintained in accordance with operating procedures. Take personal responsibility for the service experience of all guests in your designated area. Smile and greet all guests as they enter and exit the restaurant, even if they are not designated to your section. Give guest service the highest priority. Display professional behaviour at all times. Avoid offensive or impolite language. Report any accidents / incidents to the Supervisor / Assistant Manager / Manager. Carry out any other reasonable duties and responsibilities as assigned. The Management reserves the right to make changes to this job description at its sole discretion and without advance notice. What are we looking for A Bartender serving Hilton Brands is always working on behalf of our Guests and working with other Team Members.

The Sous Chef will manage and lead the team to ensure smooth running culinary operation and maximize the level of standard in the hotel s kitchen. What will I be doing As the Sous Chef, you will be responsible for performing the following tasks to the highest standards: Plan, prepare and implement high quality food and beverage products, and set-ups in all areas in the restaurant. Work seamlessly with recipes, standards and plating guides. Maintain all HACCP aspects within the hotel operation. Use appropriately all equipment, tools and machines. Focus on constant improvement of training manuals and SOPs. Participate actively in quality initiatives such as daily Chef briefings and monthly team meetings in order to constantly improve the culinary operation, meet targets and keep communication flowing. Work on offsite events when requested. Complete tasks and jobs outside of the kitchen area. Assist in inventory taking. Knowledgeable of hotel s occupancy, events, forecasts and achievements. Prepare menus as requested, in a timely fashion. Work on new dishes for food tastings and photo taking. Control stations within the kitchen. Work closely with the Stewarding department to ensure high levels of cleanliness and low levels of lost and breakages. Effectively respond to guests requests. Learn and adapt to changes. Be receptive to constructive feedback. Purchase for and control production. Maintain at all times a professional and positive attitude towards team members and supervisors. Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly. Coordinate, organize and participate in all production pertaining to the kitchen. Check and follow-up on the assembling of ingredients and equipment for the ala carte menu, daily menus and seasonal specials, maintaining the standards of pre-set recipes, portion control and costing at all times. Be disciplined and adhere to proper work practices at all times for yourself and team members assigned to you. Maintain good personal hygiene, clean uniforms, proper sanitation and cleanliness of the workstations and work tools. Be aware of the dangers of contaminated food and ensure ingredients in the refrigerators are checked and replaced appropriately. Report to the Executive Chef on any issues and take appropriate action. Follow-up on changes in new recipes or work methods pertaining to new menus, daily specials, and promotional activities as instructed by the Executive Sous Chef. Work closely with the Executive Sous Chef in determining the quantity of food items and ingredients to be produced, bought or prepared for that day. Exercise maximum control on wastage to achieve optimum profitability. Check all equipment belonging to the department and make sure that all are in good working order, and if necessary, report faults or problems to the Executive Sous Chef. Prepare the necessary work orders for the Engineering department. Ensure that recipes and costings are established and updated. Monitor food quality and quantity to ensure the most economical usage of ingredients. Check that the quality of food prepared by team members meet the required standard and make necessary adjustments. Select team members who display qualities and attributes that reflect department standards. Manage the training function and ensure all team members are certified in their position before taking charge of an area of responsibility. Monitor overall food operation and ensure that food items are being prepared in a timely and correct manner. Oversee the cleanliness, hygiene and maintenance of the kitchen and undertake steps necessary to maintain the highest possible standards in this area. Control, monitor and be responsible for food costs to yield the maximum amount of outlet profit and maximum guest satisfaction. Review all timesheets to ensure that team members work times and meal breaks are accurate. Understand, practice and promote teamwork to achieve missions, goals, and overall departmental standards. Ensure that team members have a complete understanding of and adhere to the hotel s team member rules and regulations. The Management reserves the right to make changes to this job description at its sole discretion and without advance notice. Carry out any other reasonable duties and responsibilities as assigned. What are we looking for A Sous Chef, serving Hilton Brands is always working on behalf of our Guests and working with other Team Members.

As Housekeeping Attendant, you will support all Housekeeping and Laundry team for all aspects by delegating the day-to-day activities Housekeeping and Laundry within the hotel. Specifically, a Housekeeping Attendant will perform the following tasks to the highest standards: Ensure consistently high operating standards in every area of Housekeeping and Laundry, as identified d by the hotel brand standards Monitor the appearance, standards, and performance of all Housekeeping and Laundry Team Members with an emphasis on training and team work Provide excellent guest service Actively works on availability and release of Rooms for Guest Service along with Floor Housekeeping Supervision Manages the controls of the Housekeeping department, such as: frequency of employees, release of master keys, book incident, input and output input and output uniform and linen, among others Responsible for checking daily the guest information in CRM and ensure that the preferences and requests of the same are met on time Request flowers for special occasions (marriage, death, maternity ...). Besides providing embroidery for special linen (wedding and pampering) Control makes monthly Lost and Found and donations Check the uniforms and send for c leaning and / or repair Coordinates and controls all traffic of documents and people within the department. Does releases linen of Laundry daily Makes daily guest clothing release of guests that use the laundry service Makes monthly closing of Laundry expenses and provision of same Replaces (a) Laundry Attendant in case of holidays, days off or absences What are we looking for A Housekeeping Attendant serving Hilton is always working on behalf of our Guests and working with other Team Members.

The Sales Manager handles groups less than 10 guestrooms, as well as the in-house catering. He / she implements all sales activities and maximizes business opportunities in his / her specific area of responsibility, under the general guidance and supervision of the Director of Sales in coordination with the Commercial Director. What will I be doing As the Assistant Sales Manager, you will be responsible for performing the following tasks to the highest standards: Implement all sales action plans related to the respective market (by segment and geographical locations) as outlined in the Marketing plan. Actively participate in achieving departmental goals which contribute to the Marketing budget. Closely monitor account revenue and business production for Corporate / FIT / M.I.C.E. accounts. Maximize up-selling opportunities whenever possible. Assist the Senior Sales Manager and Director of Sales (DOS) in the forecasting of rooms revenue and ATR for Corporate / FIT / M.I.C.E. / LSG (Long Staying Guests) groups. Attend major travel functions and promotional events (i.e. trade shows), promoting sales (rooms, catering, and other facilities and services) for the hotel. Plan sales trips, under the direct approval of the Senior Sales Manager, Director of Sales or Director of Business Development, to major market areas, calling on accounts within the specific market areas. Report to the Senior Sales Manager / Director of Sales on potential markets needing coverage. Secure information of competitors, such as rates, top accounts and productions, rooms, FB and events, reporting to the DOS regularly. Work together and communicate closely with the Banquet Sales team to keep updated with client relationships and overall business goals through regular entertainment and activities. Meet and welcome top key accounts, group organizers and VIP guests upon check-in. Take responsibility to conduct hotel inspection for all walk-ins, meeting group and contracted clients and planning next steps for future follow-ups. Maintain a high level of exposure for the hotel in major market areas through direct sales, telephone calls, fax, and written communications. Negotiate with accounts on banquet, outside catering events, coordinating with the Banquet department and following-up with revisions. Maintain close communication with the Banquet Sales team in the negotiation process of their accounts. Develop increased room nights as well as banquet revenue. Carry out any other reasonable duties and responsibilities as assigned. The Management reserves the right to make changes to this job description at its sole discretion and without advance notice. What are we looking for An Assistant Sales Manager serving Hilton Brands is always working on behalf of our Guests and working with other Team Members.

The Hotel Manager has the responsibility of the total performance of the property, implementing agreed Hilton strategies, ensuring the business has the correct focus to deliver the right level of profitability. The role will lead a team of highly experienced senior executives including Director of Operations, Front Office Manager, Executive Housekeeper, Director of Culinary, Chief Engineer, Director of Food and Beverage, Cluster Director Security. As a team, he / she will build and maintain a good public image for the hotel and achieve an esprit de corps amongst team members. What will I be doing As the Hotel Manager, you will be responsible for performing the following tasks to the highest standards: Assist the General Manager in all activities and functions relating to the day-to-day operation of the hotel. Finish relevant work assigned by the General Manager. Deputize the General Manager in his / her absence. Recognize Hiltons brand culture and live Hiltons values by example every day. Lead the hotel to achieve the key performance indicators, including but not limited to manage ongoing profitability of your hotel, ensuring earnings and revenue, team member and guest satisfaction targets are met and exceeded. Make annual / quarterly / monthly budget, forecast and work plan, implementing them effectively. Lead in all key property issues including capital projects, customer service, and refurbishment. Ensure all decisions are made in the best interest of the hotels and Hilton. Deliver achievable hotel budgets and set other short- and long- term strategic goals for the property. Ensure that Hilton brand standards are fully implemented, and hotel comply with all regulatory requirements which includes hygiene and safety standards. Lead in all aspects of business planning. Manage and develop the Hotel Executive team to ensure career progression and effective succession planning within Hilton. Hold regular briefings and communication meetings with the HOD team, respond to audits to ensure continual improvement is achieved. Maintain good communication with the owner company periodically to ensure that it is aware of the hotels operating conditions and it is satisfied with the hotels operation. Perform all relevant requirements and tasks of Hilton. What are we looking for A Hotel Manager serving Hilton Brands is always working on behalf of our Guests and working with other Team Members.

A Front Office Associate assists in daily Front Office operations and works with customers and Guests to serve their needs and provide an excellent customer service experience. What will I be doing As Front Office Associate, you will assist in daily Front Office operations and work with customers and Guests to serve their needs and provide an excellent customer service experience. A Front Office Coordinator is responsible for managing the first impressions of our Guests and, therefore, must perform the following tasks to the highest standards: Assist the Front Office Manager with daily Front Office operations Provide prompt service and actively seek opportunities to drive Guest satisfaction Ensure the team are kept fully aware of any relevant feedback from either the Guests or other departments Manage, resolve or escalate any and all Guest complaints quickly Work with all facilities and services provided within the hotel and identify opportunities for up-selling and promoting new or ongoing events Advise team of any special events or VIP Guests in the hotel for events or for general accommodations Ensure a high level of product knowledge of the hotel and the local area and be aware of the daily hotel event schedule Attend all Front Office meetings Act in accordance with fire, health and safety regulations and follow the correct procedures when required Serve your role and Team in an environmentally-conscience manner What are we looking for Front Office Associate serving Hilton brands are always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow: Previous customer service experience within the hotel/leisure/retail sector Excellent interpersonal and communication skills Commitment to delivering a high level of customer service Ability to work under pressure Excellent grooming standards Flexibility to respond to a variety of work situations It would be advantageous in this position for you to demonstrate the following capabilities and distinctions: High level of IT proficiency

As Sales Executive, you will analyse local market trends and competitor activity to generate new future business for the hotel. Specifically, you will be responsible for performing the following tasks to the highest standards: Analysis local market trends and competitor activity to identify new business leads Develop customer accounts and travel within the local area to drive business into the specific hotel/cluster and to increase market/customer share in all revenue streams Negotiate room rates/packages with corporate clients Develop and implement creative local marketing channels, including social media channels Prepare company contracts for the hotel in accordance with current business and pricing conditions Work within current business strategies and recognising potential opportunities Cooperate with other departments in the hotel to create an exceptional Guest experience and build strong, comprehensive sales programs Attend Sales events, as required Produce accurate and timely reports that meet the needs of the Sales Director and senior management to include the reporting of appointments, calls made and business leads Answer customer queries in a prompt and professional manner What are we looking for A Sales Executive serving Hilton brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow: Positive attitude and good communication skills Commitment to delivering a high level of customer service Excellent grooming standards Flexibility to respond to a range of different work situations Ability to work under pressure and under own initiative Experience in a sales role with a proven track record to close a sale It would be advantageous in this position for you to demonstrate the following capabilities and distinctions: Knowledge of local market Knowledge of hospitality Passion for sales and for achieving targets and objectives

A Chef de Cuisine will manage and lead the team to ensure smooth culinary operation and maximize the level of standard in the hotel s kitchen. What will I be doing As the Chef de Cuisine, you will be responsible for performing the following tasks to the highest standards: Plan, prepare and implement high quality food and beverage products, and set-ups in all areas in the restaurant. Work seamlessly with recipes, standards and plating guides. Maintain all HACCP aspects within the hotel operation. Use appropriately all equipment, tools and machines. Focus on constant improvement of training manuals and SOPs. Participate actively in quality initiatives such as daily chef briefings and monthly team meetings in order to constantly improve the culinary operation, meet targets and keep communication flowing. Work on offsite events when requested. Complete tasks and jobs outside of the kitchen area. Assist in inventory taking. Knowledgeable of hotel s occupancy, events, forecasts and achievements. Prepare menus as requested, in a timely fashion. Work on new dishes for food tastings and photo taking. Control stations within the kitchen. Work closely with the stewarding department to ensure high levels of cleanliness and low levels of lost and breakages. Effectively respond to guests requests. Learn and adapt to changes. Be receptive to constructive feedback. Purchase for and control production. Maintain at all times a professional and positive attitude towards team members and supervisors. Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly. Coordinate, organize and participate in all production pertaining to the kitchen. Check and follow-up on the assembling of ingredients and equipment for the ala carte menu, daily menus and seasonal specials, maintaining the standards of pre-set recipes, portion control and costing at all times. Be disciplined and adhere to proper work practices at all times for yourself and team members assigned to you. Maintain good personal hygiene, clean uniforms, proper sanitation and cleanliness of the workstations and work tools. Be aware of the dangers of contaminated food and ensure ingredients in the refrigerators are checked and replaced appropriately. Report to the Executive Chef on any issues and take appropriate action. Follow-up on changes in new recipes or work methods pertaining to new menus, daily specials, and promotional activities as instructed by the Executive Sous Chef. Work closely with the Executive Sous Chef in determining the quantity of food items and ingredients to be produced, bought or prepared for that day. Exercise maximum control on wastage to achieve optimum profitability. Check all equipment belonging to the department and make sure that all are in good working order, and if necessary, report faults or problems to the Executive Sous Chef. Prepare the necessary work orders for the Engineering department. Ensure that recipes and costings are established and updated. Monitor food quality and quantity to ensure the most economical usage of ingredients. Check that the quality of food prepared by team members meet the required standard and make necessary adjustments. Select team members who display qualities and attributes that reflect department standards. Manage the training function and ensure all team members are certified in their position before taking charge of an area of responsibility. Monitor overall food operation and ensure that food items are being prepared in a timely and correct manner. Oversee the cleanliness, hygiene and maintenance of the kitchen and undertake steps necessary to maintain the highest possible standards in this area. Control, monitor and be responsible for food costs to yield the maximum amount of outlet profit and maximum guest satisfaction. Review all timesheets to ensure that team members work times and meal breaks are accurate. Understand, practice and promote teamwork to achieve missions, goals, and overall departmental standards. Ensure that team members have a complete understanding of and adhere to the hotel s team member rules and regulations. Train team members on the correct usage of all equipment, tools and machines. The Management reserves the right to make changes to this job description at its sole discretion and without advance notice. Carry out any other reasonable duties and responsibilities as assigned. What are we looking for A Chef de Cuisine serving Hilton Brands is always working on behalf of our Guests and working with other Team Members.