Jobs at DoubleTree by Hilton Hotel Phoenix Tempe

• Banquet Server (Catering/Banquet)

  Responsible for assisting with the set up and breakdown of the event space and serving food and/or beverages in a friendly, courteous, and professional manner according to the hotel’s high standards of quality.

• Banquet Captain (Catering/Banquet)

  Supervise banquet staff in the completion of the assigned functions and set-up, as well as oversee the service and break-down functions in a safe, accident-free manner.

• General Manager (General Manager)

  The General manager is responsible for all aspects of operations at the hotel, day-to-day staff management and guests. He / She should be an ambassador for the brand and hotel. Provide leadership and strategic planning to all departments in support of DHM service culture, maximized operations and guest satisfaction.

• Server (Food & Beverage)

  Service of food and/or beverage to include the order-taking and delivery of any food and/or beverage items. This task is to be handled in a friendly,

• Laundry Attendant (Housekeeping)

  Assure efficient retrieval, processing, and distribution of laundry to provide laundry services to our guests.

• Housekeeper (Housekeeping)

  Responsible for cleaning and maintaining the guest rooms areas according to company procedures and at a level that meets or exceeds company standards.

• Bartender (Bartender/Mixologist)

  To serve beverages and/or food to the guests in a friendly, courteous and timely manner, resulting in guest satisfaction. Also, to prepare beverages for other server to supply to guests, and act as cashier for the lounge.

• Laundry Attendant (Housekeeping)

  Assure efficient retrieval, processing, and distribution of laundry to provide laundry services to our guests.

• Sous Chef (Chefs/Kitchen)

  Direct and supervise the efficient operation of food production areas. In conjunction with Executive Chef is responsible for supervising and assisting in the preparation of all food items, based on standardized recipes while maintaining the highest standards to produce an appealing and appetizing product. Also responsible for ensuring the cleanliness, sanitation and safety in the kitchen, work and storage areas while minimizing waste and maximizing cost/production ratio.

• Executive Chef (Chefs/Kitchen)

  Lead Culinary team to consistently execute at a high level, develop, and implement creative menus for outlets and catering focusing on driving revenues, using local and seasonal inspired items when appropriate, create thoughtful presentations showcasing foods. Develop and mentor kitchen team, oversee all kitchen operations that include procurement, production, preparation, and presentation, develop recipes and cost controls, plating specifications, line checks, production schedules, cleaning duties for the hotels in a safe and sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products.

• Hotel Maintenance (Engineering/Maintenance)

  Primarily responsible for the overall maintenance of the hotel’s building and grounds and for the operation of its equipment and mechanical/electrical systems. Key responsibilities include keeping all equipment in good repair with a minimum of downtime by providing day-to-day maintenance of the hotel and completing maintenance work orders from all departments on a timely basis by following hotel’s standard operating procedures.

• Banquet Set-Up (Catering/Banquet)

  To manually set up, break down, and service all meeting rooms in accordance with hotel’s high standards of quality.

• Laundry Supervisor (Housekeeping)

  To supervise, direct, assist, and assure the completion of housekeeping and laundry tasks assigned to Room Attendants, Laundry Attendants and Housepersons in guest rooms, corridors and public spaces to maintain Driftwood’s high standards of cleanliness.

• Housekeeper (Housekeeping)

  Responsible for cleaning and maintaining the guest rooms areas according to company procedures and at a level that meets or exceeds company standards.

• Restaurant Supervisor (Food & Beverage)

  The purpose of the Restaurant Supervisor is to oversee, control and administer all Food & Beverage outlets maintaining and exceeding property Brand Standards and service levels in each outlet.

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