Jobs at Hyatt Regency Princeton

• Barista / Coffee Shop Attendant (Food & Beverage)

  Reports To F&B Supervisor, F&B Manager  Supervises N/A Job Purpose To sell products provided in the gift shop area as well as provide food and beverage items in the Coffee shop. Provide high quality guest service and demonstrates outstanding interpersonal relations. Job Responsibilities Informs customers about the available food, beverage, and gift shop items available in the Coffee shop and provides customers with information about the hotel. Prepares specialty coffee drinks in accordance with established recipes. Operates Coffee shop equipment according to proper procedures. Maintains a neat and clean environment in the Coffee shop. Cleans equipment, displays, floors, etc. as per SOP for daily cleaning program. Straightens/refreshes/restocks merchandise and food displays to maintain a “fresh” look in the Coffee shop. Close and open Coffee shop on time with proper setup for the day and proper closing procedure for the evening. Completes all sales through the Micros system, processes transactions in accordance with established accounting procedures ensuring proper cash handling, and is responsible for a cash drawer. Assists with managing inventory by monitoring stocks and working with management to place orders. Accounts for all cash and secures money drops in accordance with hotel and company policies. Knows and complies with all company policies and procedures pertaining to this position and its duties. Other duties as assigned. Job Skills Carry out instructions furnished in written, oral, or diagrammatic form. Deal with problems involving several variables. Ability to balance cash drawer and exercise math and basic accounting skills. Read and understand instructions, safety rules, etc. Write reports with proper format, punctuation, spelling, and grammar, using all parts of speech. Speak with poise, voice control, and confidence, using correct English and well-modulated voice. Transcribing, entering, or posting data; talking with and/or signaling people to convey or exchange information, including giving assignments and or directions to helpers or assistants.

• 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.

• Banquet Server (Catering/Banquet)

  Reports To Banquet Manager or Assistant Banquet Manager  Supervises N/A 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 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). Serves all food and beverages to banquet guests. Clears away all dishes and items used in the service of a banquet, including the linens. Ensures the proper storage of all items from equipment to perishable foods. Maintains work areas in a clean and orderly fashion. Prepares for future banquets by folding napkins, filling condiments, and performing other duties as required. Relieves other employees allowing for breaks during the shift. 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. Communicate 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.

• General Manager (General Manager)

  Reports To Regional Vice President Supervises AGM – F&B, AGM – Rooms, Admin Assistant, H/R Payroll Administrator, Finance Lead Bookkeeper, Front Office Manager, Chief Engineer, Executive Housekeeper, Director of Sales Job Purpose To manage a hotel’s operation and maintain established cost and quality standards in order to ensure superior service and maximize profits. Job Responsibilities Develop short term and long term financial and operational plans for the hotel which support the overall objectives of the company. Prepare the annual hotel budget. Monitor the performance of the hotel through verification and analysis of guest satisfaction systems and monthly financial reports. Initiate corrective action. Maintain product and service quality standards by conducting ongoing evaluations and investigating complaints. Initiate corrective action. Implement and maintain local and national 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 hotel. Maintain a security function to protect the assets of the hotel and the personal safety of employees and guests. Implement/maintain two-way communication systems that cross departmental lines to reach all employees. Develop new programs which result in an increased level of guest satisfaction and operational excellence. Manage in compliance with established company policies and procedures and local, state, and federal laws and regulations. Reward employees who meet or exceed guest expectations. 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.

Apply for these jobs at https://careers.dimensionhospitality.com/hyatt-regency-princeton/jobs