Jobs at Hyatt Regency Princeton

• Bartender (Bartender/Mixologist)

  Reports To Lounge Manager, Assistant GM, Dir of F&B, Restaurant Manager Supervises N/A Job Purpose To mix and serve alcoholic and non-alcoholic beverages to patrons of beverage outlets, following standard recipes, and to promote food sales.  Job Responsibilities Mix ingredients, such as liquor, soda, water, sugar and bitters to prepare cocktails and other drinks. Serve wine draught, bottled beer, non-alcoholic beverages and food. Collect money for drinks served. Orders and requisitions liquors and supplies. Stock and replenish glasses, beverages, mixes, fruit, and guest supplies. Place bottled goods and glasses to make an attractive display. Wash glasses, bar, and equipment. Slice and pit fruit for garnishing drinks; prepare appetizers, such as pickles, cheese and cold meats. Take the initiative to greet guests in a friendly and warm manner. If functioning in a Lead Capacity: (a) take responsibility for assigned associates in the absence of the Supervisor, (b) assign work, and ensure proper performance of assigned associates. 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 dishes, money, merchandise, etc. Lift and carry heavy items, such as trays.

• Restaurant Manager (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.

• Line Cook (Chefs/Kitchen)

  Shift: Will be required to start work at 5:00am - including weekends and holidays

• 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.

• Director Of Food & Beverage (Food & Beverage)

  beverage service so as to maintain established operational standards and maximize profits of the hotel. 

• Lead Line Cook (Chefs/Kitchen)

  Reports To Sous Chef, Executive Sous Chef, Executive Chef Supervises Line Cook, Pantry Cook, Dishwasher Job Purpose To use knowledge of a la carte cooking and act as line leader, giving directions to others on production line. Job Responsibilities Use knowledge of a la carte cooking, meat temperatures and presentation to create a finished product that is consistent with dinner entrees and gourmet dining. Prepare all orders turned in by wait staff, ensuring that all orders are cooked quickly and according to order. Ensure that food leaves kitchen in peak condition. To produce all sauces and compounds and cook all food in the appropriate manner such as poaching, sauté, etc. Prep food products using standard food preparation techniques. Learn menus, recipes, preparation and presentation. Ensure that all food is stored in proper containers and at proper storage and holding temperatures. Prepare food needed by other kitchen departments, which is best prepared by this department; and prepare all food for the next shift and for the following day as required and directed by Supervisor. Maintains 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. If functioning in a lead capacity: (a) take responsibility for assigned employees in absence of Supervisor, (b) assigns work, and ensures proper performance of assigned employees. Other duties as assigned. Job Skills Skillfully use hand tools or machines to prepare food Read recipes of item to be prepared, picture what the finished product will look like, and accept responsibility for accuracy of the work as it is turned out. Use arithmetic to figure amounts of product needed; measure ingredients with precision.

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