Jobs at Hotel Fort Des Moines, Curio Collection by Hilton

• Sous Chef (Chefs/Kitchen)

  The Sous Chef reports to and works directly with the Executive Chef, collaborating with menu planning and development, productivity, menu cost controls, and ordering processes to ensure production meets business levels. It is critical that you possess a background and basic knowledge of culinary technique related to the F+B concept(s) for the hotel.  This position should be filled by someone who has the intention of becoming an executive chef, as their next role.

• Food & Beverage Director (Food & Beverage)

  The Director of Food & Beverage performs a critical role on the hotel's team and is directly responsible for oversight, performance, and profitability of the restaurant, bar, and/or banquet operations.  Leading an employee- and customer-centric culture, the Director of Food & Beverage promotes growth, empowerment, productivity, quality, diversity, and team achievement.  The Director of Food & Beverage supports strategic planning and execution of initiatives within the F&B department and across the entire property.

• Front Office Manager (Guest Services)

  The Guest Service Manager leads the hotel’s front desk and guest services team.  Guest Service Managers must be strong problem-solvers with an unwavering focus on guest satisfaction throughout the hospitality experience.  As the team leader, Guest Service Managers must ensure adequate staffing, promote hotel brand standards, train and coach team members, and model expected behavior.  The primary responsibilities of a Guest Service Manager include attracting and retaining top talent on the guest services team, resolving guest challenges, modeling and executing hotel brand service standards, exceeding guest expectations, and maintaining excellent communication with guests, team members, supervisors, and other hotel department teams.

• Speakeasy Bartender / Server (Bartender/Mixologist)

  stir it, shake it, mix it, blend it, pour it, top it, now refill it.

  Restaurant Bartenders provide attentive, dynamic, and inspiring beverage service for our restaurant guests.  Thorough knowledge of mixology, the restaurant food and beverage menus, and recommended pairings is critical to success.  Restaurant Bartenders must be proactive in handling guest needs, be highly engaging, service-oriented, and take a creative approach to problem solving.  The primary responsibility of a Restaurant Bartender is to deliver and exceed guest expectations, execute the restaurant vision, resolve challenges, and maintain excellent communication with guests, peers, and supervisors.

• Conference Services Manager (Meetings/Events)

  The primary role of a Conference Service Manager is to effectively coordinate and service group events through partnership with the Sales team to ensure smooth transition from sales phase to in-house event.

Apply for these jobs at https://www.hospitalityonline.com/hotel-fort-des-moines/jobs