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Restaurant Server
(Food & Beverage)
Serve food and beverage to guests in a courteous and friendly manner in accordance with established brand/hotel guest service and sustainability standards.
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Steward (Dishwasher)
(Chefs/Kitchen)
Cook or Stewarding Supervisor - Executive Steward or Sous Chef
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Line Cook
(Chefs/Kitchen)
Prepare food items in accordance with production requirements and established guest service and sustainability standards.
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Guest Service Agent
(Guest Services)
Greet, register and service guests in a friendly and courteous manner according to hotel/brand and sustainability standards.
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Sous Chef
(Chefs/Kitchen)
Assist the Executive Chef in the preparation of food and oversight of kitchen operations in accordance with established food quality, guest service and sustainability standards.
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Room Attendant / Housekeeper
(Housekeeping)
Clean and maintain guest rooms to ensure rooms meet established standards.
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Dining Room Attendant
(Food & Beverage)
Clear and reset tables and assist the food servers in their duties while providing courteous, professional and efficient service to the guests.
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Banquet Chef
(Catering/Banquet)
Plan, organize, and direct the work of associates in the banquet kitchen department, ensuring quality food preparation for banquet and catering events. Develop creative and trendy banquet menus and corresponding recipes that result in a high level of guest satisfaction, while meeting food and labor cost metrics.
careers.hhmhotels.com/sea-crest-beach-hotel/jobs
