Jobs at Hyatt Regency San Francisco Downtown SOMA

• Bellperson (Guest Services)

  The Bellperson is responsible for assisting guests with luggage upon arrival and departure and accommodating guests during their stay in an attentive, courteous and efficient manner.

  Escort guests to rooms and familiarize them with hotel services.

• Room Attendant (Housekeeping)

  The Room Attendant is responsible for maintaining clean and attractive guestrooms while providing attentive, courteous and efficient service to all guests.

  High School diploma or equivalent and/or experience in a hotel or a related field preferred.

• Accounts Receivable Clerk (Finance/Accounting)

  The Accounts Receivable Clerk is responsible for ensuring proper review, timely processing and communications of all guests billing and the collection thereof, in accordance with Highgate Hotel’s policies and procedures.

  At least one year of progressive experience in a hotel or related field preferred.

• Cocktail Server - La Société (Food & Beverage)

  The Cocktail Server is expected to provide timely, courteous service with guest satisfaction as the primary goal.  They are responsible for promotion of specials and up selling.

  Welcome guests, take their drink orders relay order to bartender, process order, deliver order to guest and receive payment for order.

• Lead Front Desk Agent (Guest Services)

  The Lead Front Desk Agent is responsible for providing attentive, courteous and efficient service to all guests during check-in, throughout their stay, and at checkout, while maximizing room revenue and occupancy.

  Light work - Exerting up to 20 pounds of force occasionally, and/or up to 10 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.

• Chef de Cuisine (Chefs/Kitchen)

  The Chef de Cuisine is responsible for ensuring that all meals coming from the kitchen are well prepared with regard to quality, consistency, eye appeal, taste and food cost.

  The Chef de Cuisine is responsible for ensuring that all meals coming from the kitchen are well prepared with regard to quality, consistency, eye appeal, taste and food cost. They are expected to provide training for all staff; meet corporate quality standards; and assist in establishing and enforcing food specifications, portion control, recipes and sanitation. The Chef de Cuisine is also responsible for controlling food and labor costs while maximizing guest satisfaction.

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