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Chief Engineer
(Engineering/Maintenance)
The Chief Engineer directs all aspects of engineering operations including emergency programs, energy management, asset protection, preventive maintenance and repairs to equipment, structures, and grounds. Directs the Engineering staff, accounting/budgeting, asset protection, inventory control and human resources. The Chief Engineer directs all operations in alignment with the direction of the General Manager, Company, brand standards and local, state, and national regulations. Responsible for quality service, meeting/exceeding financial goals, short- and long-term planning and day-to-day operations. Recommends the Engineering budget, business plan, capital expenditures and manages within approved plans and objectives.
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Director of Banquets
(Catering/Banquet)
Manages all event service, banquet and event technology operations and staff on a daily basis. Core area of responsibility is the Banquet Department ensures the highest level of service throughout the event phase. Maximizes revenue opportunities by up-selling during the event phase and maximizes profit by effectively managing costs. The position is responsible for achieving guest and associate satisfaction and for managing the financial performance of the Catering Department
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Banquet Set-Up
(Catering/Banquet)
To manually set up, break down, and service all meeting rooms in accordance with hotel’s high standards of quality.
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Barista Starbucks
(Food & Beverage)
Providing guests with prompt service, quality beverages and products, and maintaining a clean and comfortable environment.
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Corporate Sales Manager
(Sales & Marketing)
As the local, on property sales contact for customers, the Sales Manager is responsible for proactively soliciting and handling all revenue-related opportunities in a sale. Actively upsells each business opportunity to maximize all revenue opportunities. Achieves personal and team related revenue goals for hotel. Ensures business is turned over properly and in timely fashion for proper service delivery.
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Sous Chef Vince Lombardi's Steakhouse & Hotel Outlet
(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)
Clubhouse Kitchen & Bar located in the Hilton Appleton Paper Valley Hotel
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Bartender Vince Lombardi's Steakhouse
(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.
careers.driftwoodhospitality.com/hilton-appleton-paper-valley/jobs
