Double Tree by Hilton-Del Mar CA
San Diego, CA, USA
JOB DESCRIPTION Job Title: Line Cook Department: Restaurant Company: Dimension Development Reports To: Sous Chef or Executive Chef Supervises: N/A Job Description Date: May 1, 2014
Job Purpose: To produce all orders required by business volume and supervisor, as quickly and efficiently as possible, and to produce the highest quality product. Also, to produce all orders on an a la carte basis and to prep for buffets, banquets, salad bars and hors d' oeuvres.
Job Responsibilities: 1. Open up each morning preparing and organizing the station and cooking all food necessary to start serving. 2. Prepare all items for lunch; sauces, soups, buffet entrees, and switch over from breakfast to lunch at the assigned time. 3. Rearrange the line and steam table to facilitate luncheon cooking and service. 4. Prepare all orders as turned in by wait staff and ensures all orders cooked quickly and according to order; also ensures that food leaves the kitchen in peak condition. 5. Learn menus, recipes, preparation, and presentation. 6. Ensure that all food is stored in proper containers and at proper storage and holding temperatures. 7. Cook only sufficient food in advance to cover expected business volume and to maintain quality. 8. Prepare all food needed by other kitchen departments which is best prepared by this department. Prepare all food for next shift and for the following day as required and directed by Supervisor. 9. Maintain the work area, including all counter tops, utensils, equipment, and refrigeration in a clean and sanitary condition in accordance with state, county, and company health regulations and work safety regulations. 10. Other duties as assigned.
Job Skills: 1. Must be able to "prep" food products, using standardized food preparation techniques. 2. Skillfully use hand tools or machines needed for work. Measure, cut, or otherwise work on materials or objects with great precision. 3. Use arithmetic or shop geometry to figure amounts of material needed, dimensions to be followed and cost of materials. 4. Read recipes of items to be prepared.
Job Qualifications: Education HS Diploma or equivalent Experience Minimum 3 months cooking experience at a full service restaurant or hotel. Licenses/Certifications N/A
Mitchell Cruz
Team D
Jun 18, 2018
Full time
JOB DESCRIPTION Job Title: Line Cook Department: Restaurant Company: Dimension Development Reports To: Sous Chef or Executive Chef Supervises: N/A Job Description Date: May 1, 2014
Job Purpose: To produce all orders required by business volume and supervisor, as quickly and efficiently as possible, and to produce the highest quality product. Also, to produce all orders on an a la carte basis and to prep for buffets, banquets, salad bars and hors d' oeuvres.
Job Responsibilities: 1. Open up each morning preparing and organizing the station and cooking all food necessary to start serving. 2. Prepare all items for lunch; sauces, soups, buffet entrees, and switch over from breakfast to lunch at the assigned time. 3. Rearrange the line and steam table to facilitate luncheon cooking and service. 4. Prepare all orders as turned in by wait staff and ensures all orders cooked quickly and according to order; also ensures that food leaves the kitchen in peak condition. 5. Learn menus, recipes, preparation, and presentation. 6. Ensure that all food is stored in proper containers and at proper storage and holding temperatures. 7. Cook only sufficient food in advance to cover expected business volume and to maintain quality. 8. Prepare all food needed by other kitchen departments which is best prepared by this department. Prepare all food for next shift and for the following day as required and directed by Supervisor. 9. Maintain the work area, including all counter tops, utensils, equipment, and refrigeration in a clean and sanitary condition in accordance with state, county, and company health regulations and work safety regulations. 10. Other duties as assigned.
Job Skills: 1. Must be able to "prep" food products, using standardized food preparation techniques. 2. Skillfully use hand tools or machines needed for work. Measure, cut, or otherwise work on materials or objects with great precision. 3. Use arithmetic or shop geometry to figure amounts of material needed, dimensions to be followed and cost of materials. 4. Read recipes of items to be prepared.
Job Qualifications: Education HS Diploma or equivalent Experience Minimum 3 months cooking experience at a full service restaurant or hotel. Licenses/Certifications N/A
Mitchell Cruz
Team D
Double Tree by Hilton-Del Mar CA
San Diego, CA, USA
JOB DESCRIPTION Job Title: Director of Catering Department: Sales Company: Dimension Development Reports To: Director of Sales Supervises: Catering Manager, Admin Assistant Catering Job Description Date: May 1, 2014
Job Purpose: Generation of budgeted top line catering revenue for the hotel through revenue maximization and profit.
Job Responsibilities: 1. Lead, train & mentor catering staff including hiring, coaching development, performing evaluations, disciplinary actions and terminations. 2. Develop marketing plans and evaluate trends to modify strategies that will enhance revenues effectively. Assist in the production of annual hotel business plan. 3. Drive all catering revenues. Ensure the quarterly and annual revenue goals are achieved for the hotel. 4. Maintain a close working relationship with the Director of Food & Beverage, Chef and Banquet Manager. 5. Direct the catering sales effort to ensure revenue maximization with a working knowledge of food & beverage compositions and an understanding of kitchen and banquet service procedures. 6. Ensure that hotel credit procedures and audit guidelines are followed. 7. Maintain good rapport with local civic groups and companies. 8. Ensure quality standards are met in areas of customer service and satisfaction. 9. Use leadership skills in Banquet Event Order Meetings, Pre- and Post-Conference Meetings, Sales Meetings, etc. 10. Other duties as assigned.
Job Skills: 1. Have computer skills to include word processing, spreadsheet, and familiarity with brand specific property Management System(s). 2. Exercise excellent communication, presentation, organization, time management and listening skills. 3. Use analytical skills for measuring business potential and value to the hotel. 4. Interact with all levels of customers and hotel management.
Job Qualifications: Describe the minimum qualifications needed to complete the job responsibilities. Education Bachelors Degree in Business Administration, Marketing, or a related field Experience Minimum 3 years banquet or meeting planner experience, or the equivalent industry experience; OR, an equivalent combination of education and experience. Licenses/Certifications None required
Mitchell Cruz
Team D
Jun 18, 2018
Full time
JOB DESCRIPTION Job Title: Director of Catering Department: Sales Company: Dimension Development Reports To: Director of Sales Supervises: Catering Manager, Admin Assistant Catering Job Description Date: May 1, 2014
Job Purpose: Generation of budgeted top line catering revenue for the hotel through revenue maximization and profit.
Job Responsibilities: 1. Lead, train & mentor catering staff including hiring, coaching development, performing evaluations, disciplinary actions and terminations. 2. Develop marketing plans and evaluate trends to modify strategies that will enhance revenues effectively. Assist in the production of annual hotel business plan. 3. Drive all catering revenues. Ensure the quarterly and annual revenue goals are achieved for the hotel. 4. Maintain a close working relationship with the Director of Food & Beverage, Chef and Banquet Manager. 5. Direct the catering sales effort to ensure revenue maximization with a working knowledge of food & beverage compositions and an understanding of kitchen and banquet service procedures. 6. Ensure that hotel credit procedures and audit guidelines are followed. 7. Maintain good rapport with local civic groups and companies. 8. Ensure quality standards are met in areas of customer service and satisfaction. 9. Use leadership skills in Banquet Event Order Meetings, Pre- and Post-Conference Meetings, Sales Meetings, etc. 10. Other duties as assigned.
Job Skills: 1. Have computer skills to include word processing, spreadsheet, and familiarity with brand specific property Management System(s). 2. Exercise excellent communication, presentation, organization, time management and listening skills. 3. Use analytical skills for measuring business potential and value to the hotel. 4. Interact with all levels of customers and hotel management.
Job Qualifications: Describe the minimum qualifications needed to complete the job responsibilities. Education Bachelors Degree in Business Administration, Marketing, or a related field Experience Minimum 3 years banquet or meeting planner experience, or the equivalent industry experience; OR, an equivalent combination of education and experience. Licenses/Certifications None required
Mitchell Cruz
Team D
Double Tree by Hilton-Del Mar CA
San Diego, CA, USA
JOB DESCRIPTION Job Title: Lounge Server Department: Restaurant Company: Dimension Development Reports To: Lounge Manager Supervises: N/A Job Description Date: May 1, 2014 Job
Purpose: To serve alcoholic beverages to patrons in lounges, at banquet functions, and on occasion in restaurants.
Job Responsibilities: 1. Take orders from customers. 2. Serve shots (jiggers) for consumption within the establishment. 3. Serve bottled beer or draws draught beer from kegs. 4. Serve mixed alcoholic beverages. 5. Sell unopened bottles of alcoholic and nonalcoholic beverages to be taken from premises when licensed for sale of packaged goods. 6. Receive payment for amount of sale and makes change. 7. Report to work for scheduled shift, on time and in uniform in accordance with company policy. 8. Know and comply with all company policies and procedures pertaining to this position and its duties. 9. Take the initiative to greet guests in a friendly and warm manner. 10. Other duties as assigned.
Job Skills: 1. Use arithmetic to total costs and make change. 2. Talk with different kinds of people to find out what services they want and to give them information. 3. Stand or walk for varying lengths of time, sometimes for long periods. 4. Move fingers and hands easily and quickly to handle things like dishes, money and merchandise. 5. Lift and carry things like heavy trays.
Job Qualifications: Describe the minimum qualifications needed to complete the job responsibilities. Education HS Diploma or equivalent Experience None required
Licenses/Certifications N/A Management Activities: Check all that apply Interview, select and train associates Set and adjust associates rates of pay and hours of work Direct the work of associates Appraise associates productivity and efficiency for purpose of recommending promotions or other changes in status Handle associate complaints Discipline associates Plan the work Determine the techniques to be used Apportion the work among associates Determine types of materials, supplies, machinery, equipment/tools used or merchandise to be bought, stocked & sold Control the flow and distribution of materials or merchandise and supplies Provide for the safety and security of the employees or the property Plan and control the budget Monitor or implement legal compliance measures Customarily and regularly direct the work of at least 2 or more full-time associates or their equivalent (1 full-time associate at 40 and 2 half-time associates at 20 hours each, are equivalent to 2 full-time associates). Authority to hire or fire other associates, or makes suggestions and recommendations as to the hiring, firing, advancement, promotion or any other change of status of other associates are given particular weight.
Discretion & Independent Judgment: Answer all questions and provide multiple specific examples. Question Answer (If yes, give multiple examples) Does this position have authority to formulate, affect, interpret, or implement management policies or operating practices? No Does this position have authority to commit the employer in matters that have significant financial impact? No Does this position have authority to waive or deviate from established policies and procedures without prior approval? No Does this position have authority to negotiate and bind the company on significant matters? No Is this position involved in planning long or short-term business objectives? No Does this position represent the company in handling complaints, arbitrating disputes or resolving grievances? No Does this position have authority to make an independent choice, free from immediate direction or supervision or make decisions or recommendations that may occasionally be reviewed, revised or reversed? No Physical Requirements: Indicate requirements that are representative of those that must be met to successfully perform the essential duties of this job.
Working Conditions: Indicate the environmental aspects of the job. Ability to speak and hear. Close and distance vision. Frequent sitting with some walking and standing. Frequently lifts/carries up to 10 lbs. Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills. Continually works in normal office conditions and in close proximity to others. Additional physical & visual requirements (check all that apply) Additional working conditions (check all that apply) Identify and distinguish colors Outdoor weather conditions X Stand for long periods of time Extreme cold (non-weather) X Walk extended distances Extreme heat (non-weather) X Lift/carry 6-25 lbs. Wet or humid conditions Lift/carry 26-50 lbs. Near moving or mechanical parts Lift/carry over 50 lbs. On high precarious places Reach hands and arms in any direction With fumes or airborne particles Kneel and/or stoop repeatedly Near toxic or caustic chemicals X Able to work overtime and/or irregular hours Near risk of electrical shock X Near loud noises In areas of strong vibration
Mitchell Cruz
Team D
Jun 18, 2018
Full time
JOB DESCRIPTION Job Title: Lounge Server Department: Restaurant Company: Dimension Development Reports To: Lounge Manager Supervises: N/A Job Description Date: May 1, 2014 Job
Purpose: To serve alcoholic beverages to patrons in lounges, at banquet functions, and on occasion in restaurants.
Job Responsibilities: 1. Take orders from customers. 2. Serve shots (jiggers) for consumption within the establishment. 3. Serve bottled beer or draws draught beer from kegs. 4. Serve mixed alcoholic beverages. 5. Sell unopened bottles of alcoholic and nonalcoholic beverages to be taken from premises when licensed for sale of packaged goods. 6. Receive payment for amount of sale and makes change. 7. Report to work for scheduled shift, on time and in uniform in accordance with company policy. 8. Know and comply with all company policies and procedures pertaining to this position and its duties. 9. Take the initiative to greet guests in a friendly and warm manner. 10. Other duties as assigned.
Job Skills: 1. Use arithmetic to total costs and make change. 2. Talk with different kinds of people to find out what services they want and to give them information. 3. Stand or walk for varying lengths of time, sometimes for long periods. 4. Move fingers and hands easily and quickly to handle things like dishes, money and merchandise. 5. Lift and carry things like heavy trays.
Job Qualifications: Describe the minimum qualifications needed to complete the job responsibilities. Education HS Diploma or equivalent Experience None required
Licenses/Certifications N/A Management Activities: Check all that apply Interview, select and train associates Set and adjust associates rates of pay and hours of work Direct the work of associates Appraise associates productivity and efficiency for purpose of recommending promotions or other changes in status Handle associate complaints Discipline associates Plan the work Determine the techniques to be used Apportion the work among associates Determine types of materials, supplies, machinery, equipment/tools used or merchandise to be bought, stocked & sold Control the flow and distribution of materials or merchandise and supplies Provide for the safety and security of the employees or the property Plan and control the budget Monitor or implement legal compliance measures Customarily and regularly direct the work of at least 2 or more full-time associates or their equivalent (1 full-time associate at 40 and 2 half-time associates at 20 hours each, are equivalent to 2 full-time associates). Authority to hire or fire other associates, or makes suggestions and recommendations as to the hiring, firing, advancement, promotion or any other change of status of other associates are given particular weight.
Discretion & Independent Judgment: Answer all questions and provide multiple specific examples. Question Answer (If yes, give multiple examples) Does this position have authority to formulate, affect, interpret, or implement management policies or operating practices? No Does this position have authority to commit the employer in matters that have significant financial impact? No Does this position have authority to waive or deviate from established policies and procedures without prior approval? No Does this position have authority to negotiate and bind the company on significant matters? No Is this position involved in planning long or short-term business objectives? No Does this position represent the company in handling complaints, arbitrating disputes or resolving grievances? No Does this position have authority to make an independent choice, free from immediate direction or supervision or make decisions or recommendations that may occasionally be reviewed, revised or reversed? No Physical Requirements: Indicate requirements that are representative of those that must be met to successfully perform the essential duties of this job.
Working Conditions: Indicate the environmental aspects of the job. Ability to speak and hear. Close and distance vision. Frequent sitting with some walking and standing. Frequently lifts/carries up to 10 lbs. Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills. Continually works in normal office conditions and in close proximity to others. Additional physical & visual requirements (check all that apply) Additional working conditions (check all that apply) Identify and distinguish colors Outdoor weather conditions X Stand for long periods of time Extreme cold (non-weather) X Walk extended distances Extreme heat (non-weather) X Lift/carry 6-25 lbs. Wet or humid conditions Lift/carry 26-50 lbs. Near moving or mechanical parts Lift/carry over 50 lbs. On high precarious places Reach hands and arms in any direction With fumes or airborne particles Kneel and/or stoop repeatedly Near toxic or caustic chemicals X Able to work overtime and/or irregular hours Near risk of electrical shock X Near loud noises In areas of strong vibration
Mitchell Cruz
Team D
Double Tree by Hilton-Del Mar CA
San Diego, CA, USA
JOB DESCRIPTION Job Title: Catering Sales Manager Department: Sales Company: Dimension Development Reports To: Director of Sales or Director of Catering Supervises: N/A Job Description Date: May 1, 2014
Job Purpose: Generation of top line catering revenue for the hotel by maximizing all revenue potential and up-selling additional events/amenities, whenever possible, to build additional revenues. Job Responsibilities: 1. Handle and follow up on inquiries for small meetings/events with or without guestrooms. Follow up on leads by qualifying the customers needs and dates for the event to determine if the business is a good fit for the property. 2. Negotiate contracts and banquet event orders (BEO). Identify and price customer needs for the event, up- selling where possible, and closing the sale with the customer, collecting the customer deposit and signature on the BEO. 3. Communicate group details/changes to all hotel departments, coordinating customers needs with other property business and activities to ensure customers expectations are met and the property operates efficiently. 4. Present potential business at Driver Meetings to determine best mix of customers for hotel to attain budgeted revenues. Conduct meetings with client and hotel staff to ensure each event meets clients expectations. 5. Finalize and detail catering plans for groups contracted by assigned sales manager. Completely orchestrates these functions on-site or off-site. Empowered to do whatever it takes to solve problems. 6. Prospect for new catering business using a wide variety of methods including phone calls, outside sales calls, trade shows, attending community functions, blitzes, internet prospecting, supplier partnerships, etc. 7. Monitor blocked space to ensure group is meeting their contractual obligations. Initiate release of blocked space on cut-off date to allow sale of these rooms to other customers. 8. Maintain account files in software system, ensuring accurate communication between client and hotel staff. 9. Other duties as assigned.
Job Skills: 1. Exhibit computer skills to include word processing, spreadsheet, and familiarity with brand specific property Management System(s). Use knowledge of Word, Excel, Internet, Delphi and Meeting Matrix or a similar system. 2. Exercise excellent communication, presentation, organization, time management, listening, and math skills. 3. Use analytical skills for measuring business potential and value to the hotel. 4. Maintain contact and event information and follow procedures for submitting sales contracts. 5. Read and interpret documents and to write routine reports and correspondence.
Job Qualifications: Describe the minimum qualifications needed to complete the job responsibilities.
Education: Bachelors Degree in Business, Management, Marketing or related field Experience: Minimum 2 years catering sales, or 2 years in hotel Catering/Convention Services, Banquet, Hotel Sales or Culinary Arts; OR, an equivalent combination of education and experience.
Licenses/Certifications: Must possess a valid driver license and reliable transportation to drive to appointments.
Mitchell Cruz
Team D
Jun 18, 2018
Full time
JOB DESCRIPTION Job Title: Catering Sales Manager Department: Sales Company: Dimension Development Reports To: Director of Sales or Director of Catering Supervises: N/A Job Description Date: May 1, 2014
Job Purpose: Generation of top line catering revenue for the hotel by maximizing all revenue potential and up-selling additional events/amenities, whenever possible, to build additional revenues. Job Responsibilities: 1. Handle and follow up on inquiries for small meetings/events with or without guestrooms. Follow up on leads by qualifying the customers needs and dates for the event to determine if the business is a good fit for the property. 2. Negotiate contracts and banquet event orders (BEO). Identify and price customer needs for the event, up- selling where possible, and closing the sale with the customer, collecting the customer deposit and signature on the BEO. 3. Communicate group details/changes to all hotel departments, coordinating customers needs with other property business and activities to ensure customers expectations are met and the property operates efficiently. 4. Present potential business at Driver Meetings to determine best mix of customers for hotel to attain budgeted revenues. Conduct meetings with client and hotel staff to ensure each event meets clients expectations. 5. Finalize and detail catering plans for groups contracted by assigned sales manager. Completely orchestrates these functions on-site or off-site. Empowered to do whatever it takes to solve problems. 6. Prospect for new catering business using a wide variety of methods including phone calls, outside sales calls, trade shows, attending community functions, blitzes, internet prospecting, supplier partnerships, etc. 7. Monitor blocked space to ensure group is meeting their contractual obligations. Initiate release of blocked space on cut-off date to allow sale of these rooms to other customers. 8. Maintain account files in software system, ensuring accurate communication between client and hotel staff. 9. Other duties as assigned.
Job Skills: 1. Exhibit computer skills to include word processing, spreadsheet, and familiarity with brand specific property Management System(s). Use knowledge of Word, Excel, Internet, Delphi and Meeting Matrix or a similar system. 2. Exercise excellent communication, presentation, organization, time management, listening, and math skills. 3. Use analytical skills for measuring business potential and value to the hotel. 4. Maintain contact and event information and follow procedures for submitting sales contracts. 5. Read and interpret documents and to write routine reports and correspondence.
Job Qualifications: Describe the minimum qualifications needed to complete the job responsibilities.
Education: Bachelors Degree in Business, Management, Marketing or related field Experience: Minimum 2 years catering sales, or 2 years in hotel Catering/Convention Services, Banquet, Hotel Sales or Culinary Arts; OR, an equivalent combination of education and experience.
Licenses/Certifications: Must possess a valid driver license and reliable transportation to drive to appointments.
Mitchell Cruz
Team D
Double Tree by Hilton-Del Mar CA
San Diego, CA, USA
Job Title: Banquet Server Department: Banquets Company: Dimension Development Reports To: Banquet Manager or Assistant Banquet Manager Supervises: N/A Job Description Date: May 1, 2014
Job Purpose: To set up banquet table linens, place settings and center pieces; serve all food and beverages and clear away all dishes and table linens in a professional manner and in compliance with company policies, and legal considerations. Job Responsibilities: 1. Sets up all banquet function table linens, china, silverware, glass ware, and center pieces, waiting and beverage stations, and perishable items for banquet service (such as bread, butter, and cream). 2. Serves all food and beverages to banquet guests. 3. Clears away all dishes and items used in the service of a banquet, including the linens. 4. Ensures the proper storage of all items from equipment to perishable foods. 5. Maintains work areas in a clean and orderly fashion. 6. Prepares for future banquets by folding napkins, filling condiments, and performing other duties as required. 7. Relieves other employees allowing for breaks during the shift. 8. Takes the initiative to greet guests in a friendly and warm manner. 9. Other duties as assigned.
Job Skills: 1. Use arithmetic to total costs and make change. 2. Communicate with different kinds of people to find out what services they want and to give them information. 3. Stand or walk for varying lengths of time, sometimes for long periods. 4. Move fingers and hands easily and quickly to handle things like dishes, money and merchandise. 5. Lift and carry things like heavy trays.
Job Qualifications: Describe the minimum qualifications needed to complete the job responsibilities. Education HS Diploma or equivalent Experience None required Licenses/Certifications N/A
Mitchell Cruz
Team D
Jun 18, 2018
Full time
Job Title: Banquet Server Department: Banquets Company: Dimension Development Reports To: Banquet Manager or Assistant Banquet Manager Supervises: N/A Job Description Date: May 1, 2014
Job Purpose: To set up banquet table linens, place settings and center pieces; serve all food and beverages and clear away all dishes and table linens in a professional manner and in compliance with company policies, and legal considerations. Job Responsibilities: 1. Sets up all banquet function table linens, china, silverware, glass ware, and center pieces, waiting and beverage stations, and perishable items for banquet service (such as bread, butter, and cream). 2. Serves all food and beverages to banquet guests. 3. Clears away all dishes and items used in the service of a banquet, including the linens. 4. Ensures the proper storage of all items from equipment to perishable foods. 5. Maintains work areas in a clean and orderly fashion. 6. Prepares for future banquets by folding napkins, filling condiments, and performing other duties as required. 7. Relieves other employees allowing for breaks during the shift. 8. Takes the initiative to greet guests in a friendly and warm manner. 9. Other duties as assigned.
Job Skills: 1. Use arithmetic to total costs and make change. 2. Communicate with different kinds of people to find out what services they want and to give them information. 3. Stand or walk for varying lengths of time, sometimes for long periods. 4. Move fingers and hands easily and quickly to handle things like dishes, money and merchandise. 5. Lift and carry things like heavy trays.
Job Qualifications: Describe the minimum qualifications needed to complete the job responsibilities. Education HS Diploma or equivalent Experience None required Licenses/Certifications N/A
Mitchell Cruz
Team D
MILITARY HIRING, LOS ANGELES
Veterans and Spouses are a natural fit at Hilton because of our shared values like leadership, integrity and teamwork. We have a long legacy of supporting the military and in the past 3 years 10,000+ military have joined our team! Today, we’re on a mission to hire an additional 20,000 by the end of 2020. Join us now to put your skills to work.
WHEN: Tuesday, June 19th from 12:00 pm to 3:00 pm
WHERE: Hilton LAX, 5711 W Century Blvd, Los Angeles, CA 90045
Opportunities to start your career in: Culinary • Engineering & Facilities • Convention and Event Services • Banquets & Catering • Bars and Restaurants • Guest Services and Front Office • Housekeeping • Laundry • Stewarding • Sales & Marketing • Retail • Spa & Recreation • Reservations • Valet • Security • Administrative • Finance • Accounting • More! A career with Hilton offers health benefits (including medical, dental and vision), hotel discounts, professional development programs, paid time off, employee restaurant (complimentary meal!) and other great benefits.
Jun 05, 2018
Full time
MILITARY HIRING, LOS ANGELES
Veterans and Spouses are a natural fit at Hilton because of our shared values like leadership, integrity and teamwork. We have a long legacy of supporting the military and in the past 3 years 10,000+ military have joined our team! Today, we’re on a mission to hire an additional 20,000 by the end of 2020. Join us now to put your skills to work.
WHEN: Tuesday, June 19th from 12:00 pm to 3:00 pm
WHERE: Hilton LAX, 5711 W Century Blvd, Los Angeles, CA 90045
Opportunities to start your career in: Culinary • Engineering & Facilities • Convention and Event Services • Banquets & Catering • Bars and Restaurants • Guest Services and Front Office • Housekeeping • Laundry • Stewarding • Sales & Marketing • Retail • Spa & Recreation • Reservations • Valet • Security • Administrative • Finance • Accounting • More! A career with Hilton offers health benefits (including medical, dental and vision), hotel discounts, professional development programs, paid time off, employee restaurant (complimentary meal!) and other great benefits.
Minimum 2 years F&B management experience. Assists the management team in the overall operation of Food and Beverage Outlets, while maintaining quality standards and maximizing profitability. Assist in the selection and supervision of all hoteliers. Will also assist in the design and development of division policies and operating budget including, but not limited to staffing, forecasts, payroll costs, together with the Outlets team.
Gary Munson
Team C
Jun 13, 2018
Full time
Minimum 2 years F&B management experience. Assists the management team in the overall operation of Food and Beverage Outlets, while maintaining quality standards and maximizing profitability. Assist in the selection and supervision of all hoteliers. Will also assist in the design and development of division policies and operating budget including, but not limited to staffing, forecasts, payroll costs, together with the Outlets team.
Gary Munson
Team C
Job Summary
Hilton is ranked by Fortune Magazine as the 26th Best Place to Work in the United States! What are you waiting for? Please read the information below, submit your application, and come join the Hilton family!
We are looking for someone with an open schedule and flexibility to work varied shifts, including day, night, weekends and holidays. We offer full benefits through the Union including medical, dental, vision, 401k, paid time off, travel perks, FREE meals and much more.
As a Pantry Cook, you would be responsible for assisting and preparing food for the kitchen team in the hotel's continuing effort to deliver outstanding guest service and financial profitability. Specifically, you would be responsible for performing the following tasks to the highest standards:
Set up and perform preparation work for food items including, but not limited to, soups, sauces, salads, etc.
Stock and maintain designated food stations(s)
Maintain cleanliness and food sanitation standards at all times
Practice correct food handling and food storage procedures according to federal, state, local and company regulations
Mitchell Cruz
Team D
Jun 11, 2018
Full time
Job Summary
Hilton is ranked by Fortune Magazine as the 26th Best Place to Work in the United States! What are you waiting for? Please read the information below, submit your application, and come join the Hilton family!
We are looking for someone with an open schedule and flexibility to work varied shifts, including day, night, weekends and holidays. We offer full benefits through the Union including medical, dental, vision, 401k, paid time off, travel perks, FREE meals and much more.
As a Pantry Cook, you would be responsible for assisting and preparing food for the kitchen team in the hotel's continuing effort to deliver outstanding guest service and financial profitability. Specifically, you would be responsible for performing the following tasks to the highest standards:
Set up and perform preparation work for food items including, but not limited to, soups, sauces, salads, etc.
Stock and maintain designated food stations(s)
Maintain cleanliness and food sanitation standards at all times
Practice correct food handling and food storage procedures according to federal, state, local and company regulations
Mitchell Cruz
Team D
Job Summary
As a Cocktail Server, you would be responsible for serving beverages and/or food to guests in the hotel's continuing effort to deliver outstanding guest service and financial profitability. Specifically, you would be responsible for performing the following tasks to the highest standards:
Respond to guest requests in a timely, friendly and efficient manner
Ensure knowledge of menu and restaurant promotions and specials
Take guest beverage and/or food orders and input orders in appropriate point-of-sale system
Retrieve and deliver food and beverage orders in a timely manner
Replenish beverages and ensure guest satisfaction throughout the meal service
Serve alcoholic/non-alcoholic beverages in accordance with federal, state, local and company regulations
Ensure serving station is well-stocked at all times
Mitchell Cruz
Jun 11, 2018
Full time
Job Summary
As a Cocktail Server, you would be responsible for serving beverages and/or food to guests in the hotel's continuing effort to deliver outstanding guest service and financial profitability. Specifically, you would be responsible for performing the following tasks to the highest standards:
Respond to guest requests in a timely, friendly and efficient manner
Ensure knowledge of menu and restaurant promotions and specials
Take guest beverage and/or food orders and input orders in appropriate point-of-sale system
Retrieve and deliver food and beverage orders in a timely manner
Replenish beverages and ensure guest satisfaction throughout the meal service
Serve alcoholic/non-alcoholic beverages in accordance with federal, state, local and company regulations
Ensure serving station is well-stocked at all times
Mitchell Cruz
Job Summary:
Maintains accurate Inventory records by performing detailed daily tasks that ensure daily receiving and shipping activities are accurately reflected in the Inventory totals. Follows Blue Diamond Good Manufacturing Practices (GMP’s), policies and procedures and safety procedures while performing assigned duties.
Job Description:
Responsible for corrections to grower receipts, STO’s, HU’s and production; verifying Receiving Logs, STO log and STO’s; box manifest, box weight difference and box receipt return; Entry of production & usage, checking production reports and balancing production; check FIFO for shipments; material status changes, stock transfers and Loss & Gains; Pool transfers, samples, warehouse transfers, and packaging usage; GIS/SAP Reconciliation, DC and STO Reconciliation. Distribution of various reports. Responsible for correcting data entry errors, identify and resolve issues.
Responsible for Cycle Count of both product and packaging on a daily, weekly and monthly basis using various methods in order to maintain high level of inventory accuracy.
Monitor the PPO load movement and status changes. Filing of all appropriate paperwork as needed. Other duties and responsibilities as required or assigned by the Supervisor.
High School/GED (Required)
May 24, 2018
Full time
Job Summary:
Maintains accurate Inventory records by performing detailed daily tasks that ensure daily receiving and shipping activities are accurately reflected in the Inventory totals. Follows Blue Diamond Good Manufacturing Practices (GMP’s), policies and procedures and safety procedures while performing assigned duties.
Job Description:
Responsible for corrections to grower receipts, STO’s, HU’s and production; verifying Receiving Logs, STO log and STO’s; box manifest, box weight difference and box receipt return; Entry of production & usage, checking production reports and balancing production; check FIFO for shipments; material status changes, stock transfers and Loss & Gains; Pool transfers, samples, warehouse transfers, and packaging usage; GIS/SAP Reconciliation, DC and STO Reconciliation. Distribution of various reports. Responsible for correcting data entry errors, identify and resolve issues.
Responsible for Cycle Count of both product and packaging on a daily, weekly and monthly basis using various methods in order to maintain high level of inventory accuracy.
Monitor the PPO load movement and status changes. Filing of all appropriate paperwork as needed. Other duties and responsibilities as required or assigned by the Supervisor.
High School/GED (Required)
Position summary:
Performs various Selling / Customer Service activities, to include greeting and acknowledging all customers in a prompt and friendly manner, handling merchandise with care, providing information, assistance and direction to customers.
Position responsibilities:
1) Supports a strong commitment to world class customer service and ensures a pleasant and productive shopping experience for all customers
2) Insure a pleasant and productive shopping experience for all customers
3) Demonstrate product to customers
4) Replenish product on shelves as required per Merchandising guidelines
5) Remains Product “expert” through ongoing product knowledge training
6) Knowledgeable of advertised sales; maintain pricing and signing
7) Assist with "Seasonal" floor merchandise moves
8) Restock merchandise as required
9) Keeps work area clean, neat and well stocked with supplies
10) Follows all Company Policies and Procedures
Education and/or Experience
High School education or equivalent experience
Mathematical Skills / Reasoning Ability
Ability to calculate figures such as discounts and make change to customers
Communication Skills
Ability to communicate in a friendly and professional manner to our customers and other associates
Physical requirements
Able to lift up to 50 pounds
Able to stand for extended periods
Other Knowledge, Skills and Abilities
Ability to establish and maintain effective working relationships with Management, coworkers and customers.
Ability to operate computerized Point of Sale register system
Natasha Glynn
Team B
May 22, 2018
Full time
Position summary:
Performs various Selling / Customer Service activities, to include greeting and acknowledging all customers in a prompt and friendly manner, handling merchandise with care, providing information, assistance and direction to customers.
Position responsibilities:
1) Supports a strong commitment to world class customer service and ensures a pleasant and productive shopping experience for all customers
2) Insure a pleasant and productive shopping experience for all customers
3) Demonstrate product to customers
4) Replenish product on shelves as required per Merchandising guidelines
5) Remains Product “expert” through ongoing product knowledge training
6) Knowledgeable of advertised sales; maintain pricing and signing
7) Assist with "Seasonal" floor merchandise moves
8) Restock merchandise as required
9) Keeps work area clean, neat and well stocked with supplies
10) Follows all Company Policies and Procedures
Education and/or Experience
High School education or equivalent experience
Mathematical Skills / Reasoning Ability
Ability to calculate figures such as discounts and make change to customers
Communication Skills
Ability to communicate in a friendly and professional manner to our customers and other associates
Physical requirements
Able to lift up to 50 pounds
Able to stand for extended periods
Other Knowledge, Skills and Abilities
Ability to establish and maintain effective working relationships with Management, coworkers and customers.
Ability to operate computerized Point of Sale register system
Natasha Glynn
Team B
Stanford University has many positions open from Entry Level to Senior Leadership in all areas from HR, IT, Facilities to Hospitality, admin and more.
Founded in 1891, Stanford University is among the top academic institutions in the country, excelling in a wide range of fields from the humanities to information technology to the health sciences and medicine. The university is located near Palo Alto, 35 miles south of San Francisco, on an 8,800-acre campus. Residential & Dining Enterprises, the largest auxiliary organization at Stanford University, supports the academic mission of the University by providing the highest quality services to students and other members of the university community. The Department has an annual operating budget of over $206 million, oversees a 5 million sq. ft. physical plant across the campus, and provides housing for over 12,000 students, serves over 18,000 daily meals at 30 dining and retail locations and over 500,000 meals at Athletic Concessions events, and hosts 20,000 conference guests annually. Additionally, R&DE comprises 660 FTE staff in the following divisions: the Office of the Senior Associate Vice Provost, Student Housing, Stanford Dining, Stanford Hospitality & Auxiliaries, Stanford Conferences, and a team of R&DE strategic business partners: Finance & Administration, Human Resources, and Information Technology. “Students (Customers) First” is the mantra of R&DE and our strategic goals reflect our commitment to delivering quality and excellence to our constituents every day. In R&DE, “Excellence is defined by aligning our strategic goals and performance with our vision.”
Feb 14, 2018
Full time
Stanford University has many positions open from Entry Level to Senior Leadership in all areas from HR, IT, Facilities to Hospitality, admin and more.
Founded in 1891, Stanford University is among the top academic institutions in the country, excelling in a wide range of fields from the humanities to information technology to the health sciences and medicine. The university is located near Palo Alto, 35 miles south of San Francisco, on an 8,800-acre campus. Residential & Dining Enterprises, the largest auxiliary organization at Stanford University, supports the academic mission of the University by providing the highest quality services to students and other members of the university community. The Department has an annual operating budget of over $206 million, oversees a 5 million sq. ft. physical plant across the campus, and provides housing for over 12,000 students, serves over 18,000 daily meals at 30 dining and retail locations and over 500,000 meals at Athletic Concessions events, and hosts 20,000 conference guests annually. Additionally, R&DE comprises 660 FTE staff in the following divisions: the Office of the Senior Associate Vice Provost, Student Housing, Stanford Dining, Stanford Hospitality & Auxiliaries, Stanford Conferences, and a team of R&DE strategic business partners: Finance & Administration, Human Resources, and Information Technology. “Students (Customers) First” is the mantra of R&DE and our strategic goals reflect our commitment to delivering quality and excellence to our constituents every day. In R&DE, “Excellence is defined by aligning our strategic goals and performance with our vision.”
“Students (Customers) First” is the mantra of R&DE and our strategic goals reflect our commitment to delivering quality and excellence to our constituents every day. In R&DE, “Excellence is defined by aligning our strategic goals and performance with our vision.” About Stanford Dining: R&DE Stanford Dining, a division of Residential & Dining Enterprises, serves over 12,000 meals per day. Its operations include11 undergraduate dining halls, two late-night dining operations, Schwab Executive Dining , an athletic training table program, the Teaching Kitchen @ Stanford , Community BeWell Gardens, and summer conference dining. As the dining department of the world’s premier research and teaching institution, R&DE Stanford Dining promotes food as a multidisciplinary educational experience and engages students in food issues such as those related to health, the environment, social equity and the global economy. R&DE Stanford Dining has been recognized for its culinary excellence by awards such as the prestigious industry Ivy Award by Restaurants and Institutions for its environmental leadership role, by numerous awards such as the Acterra Award for Sustainability, and most recently was named Most Vegan-Friendly College by peta2 for its vegan and vegetarian offerings, and certified as a Responsible Epicurean and Agricultural Leadership (REAL) restaurant by the United States Healthful Food Council for its use of nutrition and sustainability best practices. For more information, please visit www.dining.stanford.edu . I. Summary of Position: Responsibilities of the dishwasher include setting up, operating and breaking down dish machine, bussing and scraping trays and storing clean dishes and silverware. If assigned in pot washer area duties would include setting up, operating and breaking down pot sink, cleaning pots and kitchen supplies and putting away clean items. Other duties include general maintenance of building. Routine cleaning of bathrooms. Emptying garbage in dish room, kitchen and dining room areas. Sweeping and mopping dining, kitchen and serving areas. Some maintenance of outside areas of facility. II. Essential Job Functions: •Responsibilities in dish room include setting up, operating and breaking down dish machine, bussing and scraping trays and storing clean dishes and silverware. •If assigned in pot washer area duties would include setting up, operating and breaking down pot sink, cleaning pots and kitchen supplies and putting away clean items. •Other duties include general maintenance of building. •Routine cleaning of bathrooms. Emptying garbage in dish room, kitchen and dining room areas. •Sweeping and mopping dining, kitchen and serving areas. Some maintenance of outside areas of facility. •Follow guidelines for personal hygiene and personal attire. •Remove and break down all boxes from kitchen and recycle. •Empty all trash containers regularly throughout the day. •Clean all sinks in kitchen and servery, and restock with paper towels and soap. •Throughout the day, sweep and mop kitchen, servery and hallway. •Daily cleaning of walk-in, kitchen walls and shelving. •Clean and sanitize tables and food service areas as needed. Keep floor in work area clean and free of debris. •Clean up spills during meal service immediately. •Help set up serving line for meals. •Be available to assist customers with questions regarding food items/ingredients and any assistance they may need •Cleans and maintains prep area. •Attend classes, meetings, and training sessions as requested by manager. •Follow policies and regulations of the University and Department. Report problems to manager right away. •Ensure proper serving utensils are available. •Other duties as assigned. Qualifications III. QUALIFICATIONS: •Flexibility with work assignments. •Compliance with safety and sanitation standards and work rules. •Regular and consistent attendance. •Ability to work as a team member on diverse workforce. •Respectful and professional behavior. •Knowledge of proper safety and sanitation principles when operating equipment and using cleaning supplies. •Flexibility with work assignments. •Able to stand most of the work day. •Must be able to lift heavy objects occasionally up to 50 pounds. •Must be able to communicate effectively with co-workers, manager and customers. •Must be able to read cautionary labels on cleaning products. •Must be able to work in hot temperatures, seasonal environment, with daily exposure to hot water. •Prior kitchen experience or basic knowledge of food preparation techniques desired. IV. English Proficiency Requirements : Must have the ability to understand and communicate in English with adequate proficiency to follow directions from supervisor, read and understand safety guidelines and directions to prevent accidents or injuries from occurring, and communicate effectively with customers (staff, visitors, students) by listening and speaking clearly to them. V. Physical Requirements: Ability to stand for prolonged periods, reach, lift, bend, kneel, stoop, climb, push and pull items. Physical agility critical to perform essential job functions. Lift up to 25-50 pounds must have manual dexterity. Ability to work around hot equipment (stoves, grills, ovens). Working Conditions and Frequency of Occurrence:
Extreme Temperature Changes (10%-30%)
Walking (30%-60%)
Standing (50%-80%)
Sitting (10%-20%)
Bending (10%-50%)
Squatting (10%-20%)
Hand and Finger Dexterity (10%-40%)
Reaching (10%-50%)
Climbing (10%-20%)
Noise (90%-100%)
Lifting, Carrying, Pushing, Pulling
Up to 10 Pounds (30%-60%)
Up to 25 Pounds (20%-50%)
Up to 50 Pounds (10%-20%)
Over 50 Pounds (5%-10%)
Job
: Food Services
Location
: Residential & Dining Enterprises
Schedule
: Full-time Grade : A60 Job Code : 7285 Jason Cameron Team C Team Charlie
Feb 14, 2018
Seasonal
“Students (Customers) First” is the mantra of R&DE and our strategic goals reflect our commitment to delivering quality and excellence to our constituents every day. In R&DE, “Excellence is defined by aligning our strategic goals and performance with our vision.” About Stanford Dining: R&DE Stanford Dining, a division of Residential & Dining Enterprises, serves over 12,000 meals per day. Its operations include11 undergraduate dining halls, two late-night dining operations, Schwab Executive Dining , an athletic training table program, the Teaching Kitchen @ Stanford , Community BeWell Gardens, and summer conference dining. As the dining department of the world’s premier research and teaching institution, R&DE Stanford Dining promotes food as a multidisciplinary educational experience and engages students in food issues such as those related to health, the environment, social equity and the global economy. R&DE Stanford Dining has been recognized for its culinary excellence by awards such as the prestigious industry Ivy Award by Restaurants and Institutions for its environmental leadership role, by numerous awards such as the Acterra Award for Sustainability, and most recently was named Most Vegan-Friendly College by peta2 for its vegan and vegetarian offerings, and certified as a Responsible Epicurean and Agricultural Leadership (REAL) restaurant by the United States Healthful Food Council for its use of nutrition and sustainability best practices. For more information, please visit www.dining.stanford.edu . I. Summary of Position: Responsibilities of the dishwasher include setting up, operating and breaking down dish machine, bussing and scraping trays and storing clean dishes and silverware. If assigned in pot washer area duties would include setting up, operating and breaking down pot sink, cleaning pots and kitchen supplies and putting away clean items. Other duties include general maintenance of building. Routine cleaning of bathrooms. Emptying garbage in dish room, kitchen and dining room areas. Sweeping and mopping dining, kitchen and serving areas. Some maintenance of outside areas of facility. II. Essential Job Functions: •Responsibilities in dish room include setting up, operating and breaking down dish machine, bussing and scraping trays and storing clean dishes and silverware. •If assigned in pot washer area duties would include setting up, operating and breaking down pot sink, cleaning pots and kitchen supplies and putting away clean items. •Other duties include general maintenance of building. •Routine cleaning of bathrooms. Emptying garbage in dish room, kitchen and dining room areas. •Sweeping and mopping dining, kitchen and serving areas. Some maintenance of outside areas of facility. •Follow guidelines for personal hygiene and personal attire. •Remove and break down all boxes from kitchen and recycle. •Empty all trash containers regularly throughout the day. •Clean all sinks in kitchen and servery, and restock with paper towels and soap. •Throughout the day, sweep and mop kitchen, servery and hallway. •Daily cleaning of walk-in, kitchen walls and shelving. •Clean and sanitize tables and food service areas as needed. Keep floor in work area clean and free of debris. •Clean up spills during meal service immediately. •Help set up serving line for meals. •Be available to assist customers with questions regarding food items/ingredients and any assistance they may need •Cleans and maintains prep area. •Attend classes, meetings, and training sessions as requested by manager. •Follow policies and regulations of the University and Department. Report problems to manager right away. •Ensure proper serving utensils are available. •Other duties as assigned. Qualifications III. QUALIFICATIONS: •Flexibility with work assignments. •Compliance with safety and sanitation standards and work rules. •Regular and consistent attendance. •Ability to work as a team member on diverse workforce. •Respectful and professional behavior. •Knowledge of proper safety and sanitation principles when operating equipment and using cleaning supplies. •Flexibility with work assignments. •Able to stand most of the work day. •Must be able to lift heavy objects occasionally up to 50 pounds. •Must be able to communicate effectively with co-workers, manager and customers. •Must be able to read cautionary labels on cleaning products. •Must be able to work in hot temperatures, seasonal environment, with daily exposure to hot water. •Prior kitchen experience or basic knowledge of food preparation techniques desired. IV. English Proficiency Requirements : Must have the ability to understand and communicate in English with adequate proficiency to follow directions from supervisor, read and understand safety guidelines and directions to prevent accidents or injuries from occurring, and communicate effectively with customers (staff, visitors, students) by listening and speaking clearly to them. V. Physical Requirements: Ability to stand for prolonged periods, reach, lift, bend, kneel, stoop, climb, push and pull items. Physical agility critical to perform essential job functions. Lift up to 25-50 pounds must have manual dexterity. Ability to work around hot equipment (stoves, grills, ovens). Working Conditions and Frequency of Occurrence:
Extreme Temperature Changes (10%-30%)
Walking (30%-60%)
Standing (50%-80%)
Sitting (10%-20%)
Bending (10%-50%)
Squatting (10%-20%)
Hand and Finger Dexterity (10%-40%)
Reaching (10%-50%)
Climbing (10%-20%)
Noise (90%-100%)
Lifting, Carrying, Pushing, Pulling
Up to 10 Pounds (30%-60%)
Up to 25 Pounds (20%-50%)
Up to 50 Pounds (10%-20%)
Over 50 Pounds (5%-10%)
Job
: Food Services
Location
: Residential & Dining Enterprises
Schedule
: Full-time Grade : A60 Job Code : 7285 Jason Cameron Team C Team Charlie
Requirements Work Experience Required: 2 years prior cocktail and foodservice experience.
Education: High School Diploma and/or equivalent combination of work experience and education.
Other Requirements: • Must be able to speak, read and understand English. • Excellent verbal and interpersonal skills. • Knowledge of Food Safety and Sanitation guidelines as set forth in the individual job manuals. • Must have a valid food handler card/ Serve Safe Certificate and TIPS Alcohol Certification. • Ability to lift fifteen (15) pounds for various job related duties throughout an eight (8) hour shift. • Ability to stand and walk the entire shift excluding breaks and meal periods. • Must demonstrate positive/enthusiastic approach to all assignments. • Attendance and punctuality are an essential function of the position. • Working in an unenclosed area where smoking is permitted is an essential function of the job.
Team A CPT Messiha
Jan 30, 2018
Part time
Requirements Work Experience Required: 2 years prior cocktail and foodservice experience.
Education: High School Diploma and/or equivalent combination of work experience and education.
Other Requirements: • Must be able to speak, read and understand English. • Excellent verbal and interpersonal skills. • Knowledge of Food Safety and Sanitation guidelines as set forth in the individual job manuals. • Must have a valid food handler card/ Serve Safe Certificate and TIPS Alcohol Certification. • Ability to lift fifteen (15) pounds for various job related duties throughout an eight (8) hour shift. • Ability to stand and walk the entire shift excluding breaks and meal periods. • Must demonstrate positive/enthusiastic approach to all assignments. • Attendance and punctuality are an essential function of the position. • Working in an unenclosed area where smoking is permitted is an essential function of the job.
Team A CPT Messiha
