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Server Assistant
(Chefs/Kitchen)
To clear and reset tables and assist the food servers in their duties while providing courteous, professional, and efficient service to the guests.
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Conference Service Manager
(Meetings/Events)
Solicit, book, plan and coordinate meetings/functions while maximizing the banquet space to meet/exceed sales goals. Utilize prospecting skills and strong business sense to consistently exceed catering revenue goals. Report all Catering activities to the Director of Catering Sales or Director of Sales & Marketing. Support all Corporate and hotel initiatives as needed.
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Room Attendant
(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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Line Cook
(Chefs/Kitchen)
Responsible for maintaining, setting up, food production and quality control of all meat, fish, fowl, and other food items prepared on the front-line station.
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F&B Manager
(Food & Beverage)
The purpose of the Restaurant Manager is to oversee, control and administer all Food & Beverage outlets maintaining and exceeding property Brand Standards in each outlet.
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Server
(Food & Beverage)
Service of food and/or beverage to include the order-taking and delivery of any food and/or beverage items. This task is to be handled in a friendly,
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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 hotel’s high standards of quality.
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Steward / Dishwasher
(Chefs/Kitchen)
Responsible for the cleaning and sanitization of cooking utensils and service ware to provide cooks, bus persons and food servers with appropriate equipment for guests' dining experience. Also requires cleaning of physical surroundings.
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Banquet Chef
(Catering/Banquet)
Responsible for cost effective preparation of quality food in safe and efficient compliance with proper food preparation and handling, policies and procedures, brand standards, and federal, state and local regulations.
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Cook
(Chefs/Kitchen)
Responsible for maintaining, setting up, food production and quality control of all meat, fish, fowl, and other food items prepared on the front-line station.
careers.driftwoodhospitality.com/the-scottsdale-resort-spa/jobs
