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Executive Sous Chef
(Chefs/Kitchen)
Direct and supervise the efficient operation of food production areas. In conjunction with Executive Chef is responsible for supervising and assisting in the preparation of all food items, based on standardized recipes while maintaining the highest standards to produce an appealing and appetizing product. Also responsible for ensuring the cleanliness, sanitation and safety in the kitchen, work and storage areas while minimizing waste and maximizing cost/production ratio.
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Bartender
(Bartender/Mixologist)
To serve beverages and/or food to the guests in a friendly, courteous and timely manner, resulting in guest satisfaction. Also, to prepare beverages for other server to supply to guests, and act as cashier for the lounge.
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Front Desk Supervisor
(Guest Services)
Provides guidance and leadership as the Front Desk Supervisor ensuring consistent quality customer service is delivered.
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Front Desk Agent
(Guest Services)
Greets and registers guests, provides prompt and courteous service, and closes out guest accounts upon completion of stay, as well as ensuring the guest has an exceptional stay, to meet hotels high standards of quality.
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Banquet Set Up Supervisor
(Catering/Banquet)
Supervise banquet staff in the completion of the assigned functions and set-up, as well as oversee the service and break-down functions in a safe, accident-free manner.
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Banquet Captain
(Catering/Banquet)
Supervise banquet staff in the completion of the assigned functions and set-up, as well as oversee the service and break-down functions in a safe, accident-free manner.
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Maintenance Engineer
(Engineering/Maintenance)
Primarily responsible for the overall maintenance of the hotels building and grounds and for the operation of its equipment and mechanical/electrical systems. Key responsibilities include keeping all equipment in good repair with a minimum of downtime by providing day-to-day maintenance of the hotel and completing maintenance work orders from all departments on a timely basis by following hotels standard operating procedures.
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Housekeeper
(Housekeeping)
Responsible for cleaning and maintaining the guest rooms areas according to company procedures and at a level that meets or exceeds company standards.
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Banquet Supervisor
(Catering/Banquet)
Supervise banquet staff in the completion of the assigned functions and set-up, as well as oversee the service and break-down functions in a safe, accident-free manner.
careers.driftwoodhospitality.com/doubletree-tempe/jobs
