Jobs at Hilton Garden Inn Convention Center, Tennessee

• Area Director of Sales And Marketing (Sales & Marketing)

  Reports To General Manager Supervises Director of Catering, Sales Managers, Sales Administrative Assistants for Dual Properties Hilton Garden Inn Nashville and Homewood Suites Nashville Job Purpose Generation of budgeted top line revenue and RevPAR for the hotel through a successful revenue management strategy. Job Responsibilities Lead, train & mentor sales staff including hiring, coaching development, performance evaluations, disciplinary actions and terminations. Perform as the driver of all revenue and ensure quarterly and annual revenue goals are achieved for the hotel. Develop sales action plans, and forecast and evaluate trends to modify strategies that will enhance revenues effectively. Ensure hotel participation in all brand revenue management initiatives. Assist in the production of annual hotel business plan. Develop and maintain departmental budget. Lead property revenue meetings always insuring revenue maximization and profit in all areas. Ensure that hotel credit procedures and audit guidelines are followed. Timely submission of required reports to General Manager, Regional Vice President and DDC Corporate Office. Maintain good rapport with local civic groups and companies. Develop and maintain good relationship with DDC Corporate Sales & Marketing staff. Other duties as assigned. Job Skills Computer skills to include word processing, spreadsheet, and familiarity with brand specific property Management System(s). Ability to exercise excellent communication, presentation, organization, time management and listening skills. Ability to use analytical skills for measuring business potential and value to the hotel. Ability to successfully interact with all levels of customers and hotel management.

• Assistant General Manager (General Manager)

  Reports To General Manager Supervises Front Desk Manager, Security Supervisor, Executive Housekeeper, Engineering leader, Food & Beverage Leaders Job Purpose To maintain the Rooms, Food and Beverage and Engineering disciplines of the hotel, maintaining established revenue, cost and quality standards. To act as liaison between General Manager and department managers. To meet or exceed hotel budget, guest satisfaction and associate satisfaction guidelines and franchisee expectations. Job Responsibilities Oversees Rooms Division, Food and Beverage Division as well as Engineering discipline. Preferably prior experience as department head/executive committee member within the Food and Beverage discipline or Rooms, to compliment General Manager’s experience.  Oversees development of new programs that result in an increased level of guest satisfaction and operational excellence. Receives and responds to guest complaints in a timely manner. Ensure that daily inventory is managed to maximize all potential room revenue and ensure that budgeted room revenues are met. Supervise the food & beverage department to include food preparation, food and beverage service so as to maintain established operational standards and maximize profits of the hotel.  Generate an atmosphere that provides security and safety for all internal and external guests. Establish and maintain cost control systems for all rooms and food & beverage related inventories. Participate in the development of short term and long term financial and operational plans for the hotel. Supervises an ongoing maintenance program, which includes the internal and external areas of the hotel. Readily meets all financial obligations and safety regulations. Monitor and maintain the property specific cleanliness guidelines in all areas of the property. Oversee transient & package advertising opportunities and ensures hotel participation in brand specific programs. Ensure high associate morale by rewarding team members who meet or exceed guest expectations. Oversee implementation and development of all training programs. Maintain compliance with all local, state and federal laws and regulations, directly involved with all hiring and disciplinary decisions. Other duties as assigned. Job Skills Computer skills including word processing, spreadsheets & familiarity with brand specific Property Mgmt Systems. Excellent communication, presentation and listening skills. Ability to read and interpret business records and statistical reports. Ability to use mathematical skills to interpret financial information and prepare budgets. Ability to analyze and interpret policies established by administrators. Ability to make decisions based on production reports and similar facts, your own experience, and personal opinion.

• Guest Service Supervisor (Guest Services)

  Reports To Front Office Manager/ AGM/ Guest Services Manager  Supervises Guest Services Representatives Job Purpose To perform in a pleasant, professional and efficient manner, a combination of duties mainly related, but not limited, to check-in and check-out of guests which contributes to an overall positive experience. Job Responsibilities Greet, register, and assign rooms to guests. Issue room key and escort instructions to Bell person or directly to guest as appropriate, without announcing room numbers. Answer inquiries pertaining to hotel services, registration of guests and shopping, dining, entertainment and travel directions. Keep records of room availability and guests’ accounts. May make, confirm and cancel reservations for guests. Compute bill, collects payment and makes change for guests. May post charges such as room, food, liquor or telephone by hand or machine. Date-stamp, sort and rack incoming mail and messages. Transmit and receive messages using equipment such as telephone, fax and switchboard. Understand and enforce the hotel company credit policies. Account for all cash and makes deposits in accordance with hotel and company policies. Take the initiative to greet guests in a friendly and warm manner. Take responsibility for assigned employees in the absence of the Department Manager, assign work, and ensure proper performance of assigned employees. May make restaurant, transportation or entertainment reservations for guests; may deposit guests’ valuables in hotel safe or safe-deposit box; may order complimentary flowers or champagne for special guests. Other duties as assigned. Job Skills Speak clearly and listen carefully. Use personal judgment and specialized knowledge to give information to people. Communicate well with many different kinds of people. Change easily and frequently from one activity to another such as from typing to interviewing, to searching in a directory, to using a telephone. Use eyes, hands, and fingers accurately while operating a switchboard or computer keyboard.

• 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.

• 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.

• 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.

• 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.

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