Jobs at DoubleTree by Hilton Hotel Newark Airport

• Server (Food & Beverage)

  JOB OVERVIEW: Greet and serve the guests according to standards.

• Barista (Food & Beverage)

  Barista responsibilities include educating customers on our menu, making recommendations based on the customer's preferences, taking orders, up-selling special items, and keeping the facility clean and stocked. To be successful in this role, a barista should have customer service skills, knowledge of brewing methods and specialty drinks, and a motivation to keep the store clean and presentable (while experience is not required, it is preferred).

• Line Cook (Chefs/Kitchen)

  JOB OVERVIEW: Prepare food items in accordance with production requirements and quality standards while maintaining a safe, sanitary work environment.

• Banquet Server (Catering/Banquet)

  JOB OVERVIEW: Set up of Banquet Room and serve food and/or beverages in a friendly, courteous and professional manner according to Crescent high standards of quality.

• Director of Sales & Marketing (Sales & Marketing)

  Located just minutes from Newark Liberty International Airport, our full-service hotel offers 502 guest rooms, over 18,000 sq. ft. of versatile meeting space, a full-service restaurant and bar, and the trusted warmth of the DoubleTree brand. As a gateway to NYC and a hub for business and leisure travelers alike, our hotel is perfectly positioned for growth.

• Front Desk Agent (Guest Services)

  A Guest Services Agent is responsible for greeting and registering guests and checking guests out of the hotel in the hotel's continuing effort to deliver outstanding guest service and financial profitability.

• Night Audit (Guest Services)

  JOB OVERVIEW: Balance room, restaurant and bar work daily. Post and balance charges and settlements in a timely and efficient manner. Maintain files and reset the systems for next day operations.

• Restaurant Supervisor (Food & Beverage)

  Supervise the Restaurant team, including greeting and escorting guests to tables, supervising all staff, and maintaining a courteous and efficient operation to deliver quality product and service to restaurant customers.

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