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The Engineer, Level 3 is responsible for performing skilled repairs to the building and equipment and to maintain the best possible condition at all times with the least amount of inconvenience to guests and employees.
The Bartender is responsible for the complete set up of the bar area and the mixing of drinks for all guests and servers. Need to maintain the service and cleanliness of the bar area, ensuring quality service, guest satisfaction and control over liquor inventory.
The Bartender is responsible for the complete set up of the bar area and the mixing of drinks for all guests and servers. Need to maintain the service and cleanliness of the bar area, ensuring quality service, guest satisfaction and control over liquor inventory.
The Banquet Busperson is responsible for assisting the servers in providing the highest quality service possible to guests while maintaining the highest standards of cleanliness and sanitation throughout the hours of operation. The busperson must insure that all tables are kept clean and presentable with clean china, glassware, silverware and linen.
The Bus Person is responsible for assisting the servers in providing the highest quality service possible to guests while maintaining the highest standards of cleanliness and sanitation throughout the hours of operation. The Bus Person must insure that all tables are kept clean and presentable with clean china, glassware, silverware and linen.
The Restaurant Server is responsible for providing the highest quality of service to guests in an attentive, courteous, and efficient manner. He/she is also responsible for receiving and delivering guests orders and collecting payment.
The Bus Person is responsible for assisting the servers in providing the highest quality service possible to guests while maintaining the highest standards of cleanliness and sanitation throughout the hours of operation. The Bus Person must insure that all tables are kept clean and presentable with clean china, glassware, silverware and linen.
The Engineer, Level 3 is responsible for performing skilled repairs to the building and equipment and to maintain the best possible condition at all times with the least amount of inconvenience to guests and employees.
The overall objective and purpose of the Pastry Cook position is to prepare and bake desserts, breads and pastries. The incumbent is responsible for preparing quality food and pleasing presentations, as well as meeting food handling and quality assurance standards. They are to provide the highest level of service in support of the mission, core values, standards and goals established by the company.
The Host person is responsible for ensuring the prompt recognition and seating of all guests in outlets as assigned and assists the servers in providing attentive, courteous and efficient service to guests throughout their dining experience. He/she is also responsible for assisting the cashier in the collection of payment for all guest transactions.
The Room Attendant is responsible for maintaining clean and attractive guestrooms while providing attentive, courteous and efficient service to all guests.
The Front Office Agent is responsible for providing attentive, courteous and efficient service to all guests during check-in, throughout their stay, and at checkout, while maximizing room revenue and occupancy.
The Barback is responsible for helping the bartender in the daily operation of the bar.
The Barback is responsible for helping the bartender in the daily operation of the bar.
The Front Office Agent is responsible for providing attentive, courteous and efficient service to all guests during check-in, throughout their stay, and at checkout, while maximizing room revenue and occupancy.
The Cook is responsible for preparing all food items, based on standardized recipes, for the Restaurants, Room Service, Employee Cafeteria and Banquets, while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring the cleanliness, sanitation and safety in the kitchen and work areas while minimizing waste and maximizing cost/production ratio.
The Food & Beverage Coordinator's responsibilities are to provide administrative support to the F&B Director by proactively communicating, manage event bookings for the Food and Beverage outlets, Coordinate Site tours for VIP and Public Relations and Manage the Lodges Holiday Market. They are to demonstrate Kessler Values of Teamwork, Integrity, Profitability, Enriching, and Relentless as well as Service Standards at all times with guests and staff to ensure a positive experience.
The Cook is responsible for preparing all food items, based on standardized recipes, for the Restaurants, Room Service, Employee Cafeteria and Banquets, while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring the cleanliness, sanitation and safety in the kitchen and work areas while minimizing waste and maximizing cost/production ratio.
The Bartender is responsible for the complete set up of the bar area and the mixing of drinks for all guests and servers. Need to maintain the service and cleanliness of the bar area, ensuring quality service, guest satisfaction and control over liquor inventory.
Support the overall operation of both the Executive Office & Human Resource Department in daily administrative functions. Assist the General Manager and Director of Human Resources with key responsibilities for both offices, which includes new hire administration, employee relations, training and communications with both hotel departments and Highgate corporate offices.
