Jobs at Zemi Miches All-Inclusive Resort, Curio Collection by Hilton

• Housekeeper Manager (Housekeeping)

  An Housekeeper Manager will support all Housekeeping and Laundry operations including the development of the Team Members with in the group so to provide an exceptional experience for our Guests.

• Assistant Front Office Manager (Guest Services)

  An Assistant Front Office Manager assists in supervising the Front Office Team to ensure that Team Members are prepared and well-informed to deliver Guests an exceptional experience from check-in through check-out.

• Banqueting Chef (Catering/Banquet)

  A Banqueting Chef is responsible for managing and training the banqueting kitchen team to deliver an excellent Guest and Member experience while managing food cost controls.

• Food and Beverage Manager (Food & Beverage)

  A Food and Beverage Manager is responsible for managing operations of all Food and Beverage outlets to deliver an excellent Guest and Member experience while training staff and working within budgeted guidelines.

• Executive Sous Chef (Chefs/Kitchen)

  An Executive Sous Chef is responsible for contributing to menu creation and managing and training the kitchen brigade to deliver an excellent Guest and Member experience while managing food cost controls.

• Pastry Chef (Chefs/Kitchen)

  A Pastry Chef is responsible for operating the pastry section of the kitchen to deliver an excellent Guest and Member experience while planning production and developing seasonal offerings.

• Spa Supervisor (Spa)

  A Spa Supervisor is responsible for managing the spa team and carrying out treatments to deliver an excellent Guest and Member experience while achieving sales revenue targets.

• Spa Manager (Spa)

  A Spa Manager is ultimately responsible for overseeing the spa operations and team to deliver an excellent Guest and Member experience while managing annual revenue targets.

• Groups Coordinator (Sales & Marketing)

  A Groups Coordinator is responsible for receiving groups and events in the hotel, serving as an intermediary between the customer and the commercial and operational areas. It is the customer contact at the time this arrives at the hotel with your event, working with the hotel to achieve the set goals.

• Cost Controller (Finance/Accounting)

  The role aims to be recognized as a trusted finance team member. This role supports the finance lead in all training and development activities to develop best-in-class finance professionals and assists in developing their finance team. This role supports a robust control and compliance environment and contributes to implement CALA Operations Finance innovations and projects.

• Chief Steward (Chefs/Kitchen)

  A Chief Steward trains, supports, and motivates the Back of House Team to deliver an excellent Guest and Member experience while managing cleaning schedules, moving and storing necessary equipment, and observing safety guidelines.

• Garde Manager Chef (Chefs/Kitchen)

  A Garde Manager Chef is responsible for overseeing the production of cold food and pantry operations to deliver an excellent Guest and Member experience while training staff and managing food cost controls.

• Training Coordinator (Human Resources)

  A Training Coordinator will act as a change catalyst for cultural and organizational transformation through the development of function excellence among Team Members.

• General Maintenance Supervisor (Engineering/Maintenance)

  A General Maintenance Supervisor is responsible for carrying out appropriate maintenance work promptly and to the highest standards to deliver an excellent Guest and Member experience.

• Reservations Agent (Guest Services)

  A Reservations Agent is part of the Reservations Team and performs routine procedures in order to maximize revenue and Guest satisfaction.

See all 21 jobs at https://www.hospitalityonline.com/employers/314540/jobs