Jobs at Hilton Garden Inn Convention Center, Tennessee

• Busperson (Chefs/Kitchen)

  Reports To F&B Outlet Manager/F&B Outlet Supervisor  Supervises N/A Job Purpose To perform a combination of duties in an efficient, quiet and effective manner which facilities food service and thereby provides a positive impression for the guest. Job Responsibilities Silently and quickly carry dirty dishes from the dining room to the kitchen/dishroom.  Replace soiled table linens and sets tables with silverware and glassware. Replenish supply of clean linens, silverware, glassware and dishes in dining room. Decorate service bar and supplies it with food, such as soups, salads and desserts. Replenish service bar with utensils and dishes. Serve ice water and butter to patrons. Clean and polish sneeze guard, glass shelves and doors of service bars and equipment such as coffee urns and cream and milk dispensers. Assist wait staff as deemed necessary by management to service guests in a timely manner. Take the initiative to greet guests in a friendly and warm manner. Other duties as assigned. Job Skills Carry out specific oral or written instructions, frequently following a simple routine. Do the same task over and over, frequently in the same way. Lift and carry things like trays of dishes.

• Food and Beverage Outlet Manager (Food & Beverage)

  Reports To AGM/Food and Beverage Director, Asst F & B Director Supervises F & B Outlet Supervisor, F & B Outlet Associates  Job Purpose To manage the restaurant’s operation, maintaining established cost and quality standards so as to ensure superior service and maximize profits. Job Responsibilities Develop short term and long term financial and operational plans for the restaurant which support the overall objectives of the company. Prepare the annual budget. Monitor the performance of the restaurant through verification and analysis of customer satisfaction systems and financial reports. Initiate corrective action. Maintain product and service quality standards by conducting ongoing evaluations and investigating complaints. Initiate corrective action. Implement and maintain sales/marketing programs. Establish and maintain a pro-active human resource function to ensure employee motivation, training and development, wage/benefit administration and compliance with established labor regulations. Establish and maintain applicable preventative maintenance programs to protect the physical assets of the restaurant. Maintain a security function which protects both the assets of the restaurant and the personal safety of employees and customers. Implement and maintain effective two-way communication systems which reach all employees. Develop new programs which result in an increased level of customer satisfaction and operational excellence. Other duties as assigned. Job Skills Read and interpret business records and statistical reports, and make business decisions based on production reports and similar facts, as well as experience and opinion. Use mathematical skills to interpret financial information and prepare budgets. Analyze and interpret policies established by administrators. Change activity frequently and cope with interruptions.

• Food & Beverage Outlet Supervisor (Food & Beverage)

  While this job description is intended to be an accurate reflection of the requirements of the job, management reserves the right to add or remove duties from particular jobs when business need dictates.

• Dishwasher (Chefs/Kitchen)

  Reports To Executive Steward, Culinary Leadership positions Supervises N/A Job Purpose To perform duties to maintain kitchen work areas and restaurant equipment and utensils in clean and orderly condition. Job Responsibilities Sweeps and mops floor once every hour as needed. Scrapes food from dirty dishes and washes them by hand or places them in racks or on conveyor to dishwashing machine. Washes pots, pans, and trays by hand. Runs glasses through dish machine twice. Washes worktables, walls, refrigerators, and meat blocks. Separates and removes trash and garbage and places it in designated containers; steam-cleans or hosesout garbage cans. Sorts bottles, and breaks disposable ones in bottle-crushing machine. Polishes silver, using burnishing-machine tumbler, chemical dip, buffing wheel, and hand cloth, if required. Transfers supplies and equipment between storage and work areas by hand or by use of hand truck. Sets up banquet tables, when required. Washes and peels vegetables using knife or peeling machine, when required. Puts away all clean utensils; puts away & rotates stock in designated areas. Other duties as assigned. Job Skills Use hands to lift, carry, or pull objects that may be heavy. Understand simple instructions. Learn simple procedures and techniques. Perform routine work or the same task over and over again. Understands OSHA regulations.

• Restaurant Server (Food & Beverage)

  Reports To Food & Beverage Supervisor, Manager or Director Supervises N/A Job Purpose To serve meals to patrons according to established rules of etiquette. Job Responsibilities Serves ice water and/or coffee upon greeting the table. Presents menu to diner, suggesting dinner courses, appropriate wines, and answering questions regarding food preparation. Writes order on check or memorizes it. Relays order to kitchen or bar and serves courses from kitchen and service bars. Garnishes and decorates dishes preparatory to serving. Serves patrons from dish at table on occasion. Observes diners to fulfill any additional request and to perceive when meal has been completed. Totals bill and accepts payment or refers patron to cashier. Replenishes supplies and prepares for the next meal. Takes the initiative to greet guests in a friendly and warm manner. Other duties as assigned. Job Skills Use arithmetic to total costs and make change. Talk with different kinds of people to find out what services they want and to give them information. Stand or walk for varying lengths of time, sometimes for long periods. Move fingers and hands easily and quickly to handle things like dishes, money and merchandise. Lift and carry things like heavy trays.

• Line Cook (Chefs/Kitchen)

  Reports To Lead Line Cook, Exec Sous Chef, Sous Chef or Executive Chef  Supervises N/A 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 Open up each morning preparing and organizing the station and cooking all food necessary to start serving. Prepare all items for lunch; sauces, soups, buffet entrees, and switch over from breakfast to lunch at the assigned time. Rearrange the line and steam table to facilitate luncheon cooking and service. 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. Learn menus, recipes, preparation, and presentation. Ensure that all food is stored in proper containers and at proper storage and holding temperatures. Cook only sufficient food in advance to cover expected business volume and to maintain quality. 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. 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. Other duties as assigned. Job Skills Must be able to “prep” food products, using standardized food preparation techniques. Skillfully use hand tools or machines needed for work. Measure, cut, or otherwise work on materials or objects with great precision. Use arithmetic or shop geometry to figure amounts of material needed, dimensions to be followed and cost of materials. Read recipes of items to be prepared.

• Accounting Clerk (Finance/Accounting)

  Reports To GM and/or Controller Supervises N/A Job Purpose To perform any combination of the following calculating, posting, and verifying duties to obtain financial data for use in maintaining accounting records. Job Responsibilities Compiles and sorts documents, such as invoices and checks, substantiating business transactions. Verifies and posts details of business transactions, such as funds received and disbursed, and totals accounts, using calculator or computer. Computes and records charges, refunds, cost of lost or damaged goods, and similar items. May type vouchers, invoices, checks, account statements, reports, and other records, using typewriter or computer. May reconcile bank statements. Knows and complies with all company policies and procedures pertaining to this position and its duties. Takes the initiative to greet guests in a friendly and warm manner. Other duties as assigned. Job Skills Compute and record numbers correctly. Follow procedures for keeping records. Use eyes, hands, and fingers at the same time to enter figures in books and forms, or to operate a calculator or personal computer. Perform work that is routine and detailed. Copy large quantities of numbers without error.

Apply for these jobs at https://careers.dimensionhospitality.com/employers/300722/jobs