Jobs at Hyatt Regency San Francisco Downtown SOMA

• Sous Chef (Chefs/Kitchen)

  The Sous Chef 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.

  Work with other F&B managers and keep them informed of F&B issues as they arise.

• 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.

• 2nd Cook (Chefs/Kitchen)

  The Cook II is responsible for preparing all food items, based on standardized recipes, for the Restaurant, Employee Cafeteria and Banquets, while maintaining the highest standards to produce an appealing and appetizing product.

  Complete necessary food and station preparation prior to the opening of the restaurant in order to ensure that guests are served promptly and efficiently during the Restaurant operating hours.

• Bartender (Bartender/Mixologist)

  The Bartender is responsible for the complete set up of the bar area and the mixing of drinks for all guests and servers. Need to maintain the service and cleanliness of the bar area, ensuring quality service, guest satisfaction and control over liquor inventory.

  Process guests’ checks, collect cash and process credit cards and room charges according to standards.

• Event Planning Manager (Sales & Marketing)

  The Events Planning Manager is responsible for soliciting new catering accounts, entertaining and sustaining relationships with existing accounts to meet and/or exceed revenue goals.  They must have a strong knowledge of weddings and understand the importance of prospecting.

  Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.

• 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.

• Restaurant Manager (Food & Beverage)

  The Restaurant Manager is responsible for coordinating, supervising and directing all aspects of Restaurant operations, while maintaining a profitable Restaurant and high quality products and service levels.

  Education & Experience: • At least 3 years of progressive experience in a hotel or a related field; or a 4-year college degree and at least 1 years of related experience; or a 2-year college degree and 2 or more years of related experience. • Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations.• Must supervise 2 or more employees.• Does not spend more than 50% of time performing outlet duties.

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