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The Outlet Manager is responsible for assisting in coordinating, supervising and directing all aspects of Food & Beverage outlet’s operations, while maintaining a profitable F&B outlet and high quality products and service levels. He/she is expected to market ideas to promote business; reduce employee turnover; maintain revenue and payroll budgets; and meet budgeted productivity while keeping quality consistently high.
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The Steward/Potwasher/Warewasher is responsible for maintaining cleanliness and proper storage of all china, glass, and silver, and ensuring the highest standards of sanitation. He/she is also responsible for assisting the kitchen staff in maintaining the cleanliness of the kitchen and all storage areas; specifically for cleaning all equipment, utensils, and the physical work area. He/she is also responsible for assisting with proper food storage and rotation.
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A Career-Defining Opportunity! The Huntington – San Francisco’s Living Legacy and Urban Estate on Nob Hill The opening of The Huntington marks the reemergence of a Nob Hill icon, the first luxury hotel debut in San Francisco since 2022 and a defining moment in the city’s renaissance. With renewed investment in culture, dining, and hospitality, San Francisco is actively restoring its place on the global stage. For the elite leader, this is a singular invitation to set the global standard for luxury and shape the future of hospitality in one of the world’s most storied destinations. At The Huntington, nearly a century of heritage and modern elegance converge in a reimagined urban estate envisioned by a world-class designer. The hotel will stand as San Francisco’s cultural...
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The Engineer is responsible for ensuring that the property is maintained in the best possible condition at all times with the least amount of inconvenience to customers and employees.
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The Safety and Security Officer is responsible for providing protection and communication with hotel guests and employees. He/she is also responsible for patrolling hotel premises to maintain security, detect and report fire, security and safety hazards and/or violations of Highgate Hotel’s rules and regulations.
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The Cook II is responsible for preparing all food items, based on standardized recipes, for the Restaurant, 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.
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The Sous Chef is responsible for ensuring that all meals coming from the kitchen are well prepared with regard to quality, consistency, eye appeal, taste and food cost. He/she is expected to provide training for all staff; meet corporate quality standards; and assist in establishing and enforcing food specifications, portion control, recipes and sanitation. The Sous Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction.
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The House Attendant is responsible for the maintenance and cleanliness of all assigned areas and equipment. He/she is also responsible for delivering items to guestrooms (express checkout, newspapers – property specific, etc.).
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The Engineer, Level 1, is responsible for ensuring that the property is maintained in the best possible condition at all times with the least amount of inconvenience to customers and employees. Will be primarily working overnight with areas of focus in repairing kitchen and refrigeration equipment including PM and responding to guest/Associate requests and emergencies.
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The Nail Technician is an essential contributor to the spa’s elevated beauty and wellness experience. This role delivers impeccably detailed manicure and pedicure services using premium products, advanced techniques, and luxury hospitality. The Nail Technician creates a serene, relaxing, and results-driven experience that reflects the spa’s five-star standards.
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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.
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The Room Attendant is responsible for maintaining clean and attractive guestrooms while providing attentive, courteous and efficient service to all guests.
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The House Attendant is responsible for the maintenance and cleanliness of all assigned areas and equipment. He/she is also responsible for delivering items to guestrooms (express checkout, newspapers – property specific, etc.).
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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.
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The Bellperson is responsible for assisting guests with luggage upon arrival and departure and accommodating guests during their stay in an attentive, courteous and efficient manner.
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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.
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The Assistant Front Office Manager’s primary function is to assist the Front Office Manager with the daily operations of the front office. He/she will assist with guest complaints and represent management in the absence of the Front Office Manager.
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The Room Attendant is responsible for maintaining clean and attractive guestrooms while providing attentive, courteous and efficient service to all guests.
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The Room Attendant is responsible for maintaining clean and attractive guestrooms while providing attentive, courteous and efficient service to all guests.
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The Room Service Server/Cashier is responsible for taking guest orders accurately and timely, preparing and delivering items to guestrooms, processing payments, and ensuring overall guest satisfaction in an attentive, courteous and efficient manner.