Current Roles at Hilton

What will I be doing?

• As a Housekeeping Office Coordinator, you are responsible for managing the housekeeping office to deliver an excellent Guest and Member experience.
• A Housekeeping Office Coordinator will also be required to receive all incoming calls and manage guest requests. Specifically, you will be responsible for performing the following tasks to the highest standards:
• Manage the Housekeeping office
• Receive all incoming calls and respond accordingly
• Allocate room and task lists to team members
• Ensure keys are issued in line with security procedures
• Log and store all lost property after each shift; send lost property to guests in line with procedures
• Manage guest requests and enquiries immediately
• Ensure all relevant guest information is communicated to Housekeepers
• Carry out administrative and IT duties
• Organise and control extra duties and special tasks
• Report all necessary maintenance daily and log all jobs
• Liaise with Reception and Guest Relations to ensure all information is communicated efficiently and promptly
• Ensure that communication has been clear and consistent to all shifts
• Control staff dry cleaning and guest laundry in and out of the department
• Update system regularly to give maximum room return to the hotel/s active inventory
• Handle emergencies if and when they occur in the department
• Ensure all team members adhere to Health and Safety Regulations
• Carry out any other reasonable task set by the Hotel's Management

What are we looking for?

• A Housekeeping Desk Coordinator serving Hilton brands is always working on behalf of our Guests and working with other Team Members.

To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:

• IT proficient
• Excellent organisational and planning skills
• Accountable and resilient
• Good communication and telephone skills
• Ability to work under pressure
• Ability to work alone and in teams

It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:

• Previous hotel housekeeping experience

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What will I be doing?

• As a Chief Steward, you are responsible for training, supporting and motivating the Back of House Team to deliver an excellent Guest and Member experience.
• A Chief Steward will also be required to manage cleaning schedules, observe COSHH and Hilton Hotel Health and Safety Manual guidelines, and ensure that machinery is operated properly, efficiently, and is moved, stored, and available when needed.

Specifically, you will be responsible for performing the following tasks to the highest standards:

• Run the Back of House Department efficiently and to consistent high standards
• Manage, train and develop the Back of House team
• Ensure Back of House areas are maintained to the highest cleanliness standards and cleaning schedules are followed and completed
• Ensure the flow and supply of operating equipment's meets bar, banqueting and restaurant requirements
• Oversee the cleanliness of all food and beverage outlets and the Team Restaurant
• Ensure the Stewarding Team has full knowledge and understanding of compliance regulations as they effect sanitation and hygiene, as set by internal and local legal requirements
• Identify and develop new revenue opportunities
• Work with the banqueting functions to ensure the accurate and timely preparation of individual plates/orders
• Observe guidelines when handling hazardous substances and comply with all aspects of Health and Safety requirements
• Report faults, misused or damaged equipment issues to the Back of House Manager, Head Chef, and/or Maintenance Manager
• Ensure machinery is operated properly, efficiently, safely and in accordance with the Hotel Health and Safety Manual
• Assist in the location, movement and storage of operational equipment
• Assist in the stock take of equipment and other items as required
• Work with all departments to ensure items that are required for service are available when needed
• Ensure team members adhere to all Health and Safety and Hygiene Regulations
• Carry out any other reasonable task set by the Hotel's Management

What are we looking for?

• A Stewarding Supervisor serving Hilton brands is always working on behalf of our Guests and working with other Team Members.

To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:

• Good organisational and planning skills
• Good communication skills
• Ability to work under pressure
• Ability to work on their own or in teams
• Flexibility to respond to a range of various work situations
• A passion for building excellent relationships with colleagues

It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:

• A high school certificate or equivalent and any other related qualifications
• Previous experience in supervisory role
• Experience in hotel / leisure industry

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What will I be doing?

• A Bartender will be responsible for engaging our guests during their visit, receiving/serving orders and ensuring brand service standards are met to the highest quality.

Specifically, you will be responsible for performing the following tasks to the highest standards:

• Receive orders and serve customer requests completely in a timely manner
• Create and serve a range of beverages including classic cocktails, mixers, beer, wine and soft drinks etc.
• Take food orders and assist the floor team with deliveries as required
• Understand menu content, any menu changes, and promotional activities
• Keep your service area clean, tidy, and well-prepared
• Efficiently manage the proper settlement of all customer accounts
• Answer guest queries in a polite and helpful manner

What are we looking for?

• A Bartender serving Hilton brands is always working on behalf of our Guests and working with other Team Members.

To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:

• Previous experience within a cocktail bar environment
• The ability to create classic cocktails
• Flexibility in hours as you will be working rostered shifts, especially on weekends
• Exceptional personal presentation and communication skills
• Flexibility to respond quickly and positively to a range of work situations
• Passion for delivering exceptional levels of guest service

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What will I be doing?

• As a Steward, you are responsible for carrying out general cleaning duties and operating pot-washing machinery to deliver an excellent Guest and Member experience.
• A Steward will also be required to ensure all back of house areas are kept clean, and observe Occupational Safety and Health and Hygiene Regulations and health and safety guidelines.

Specifically, you will be responsible for performing the following tasks to the highest standards:

• Operate pot-washing machinery and maintain a hygienic working environment in accordance with hygiene regulations and company standards
• Carry out general cleaning as directed to include sweeping, mopping up, washing up, and emptying of rubbish bins and boxes ensuring placement in the correct containers
• Ensuring that all kitchen and back of house areas are kept clean and all equipment within the kitchen area is cleaned in accordance with the cleaning schedule
• Ensure the correct PPE is in place and guidelines are adhered to
• Observe Health, Hygiene and Safety guidelines when handling hazardous substances and comply with all aspects of Health and Safety requirements
• Report any maintenance and, or, hazard issues to the supervisor on duty
• Carry out any other reasonable task set by the Hotel's Management

What are we looking for?

• A Steward serving Hilton brands is always working on behalf of our Guests and working with other Team Members.

To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:

• Positive attitude
• Good communication skills
• Ability to work under pressure
• Ability to work on their own or in teams

It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:

• Previous kitchen porter experience in similar role

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What will I be doing?

• A Sous Chef, will work closely with the Executive Chef to manage aspects of the kitchen to deliver an excellent Guest and Member experience.
• A Sous Chef will also be required to manage food provisions, assist with guest queries, and control costs.

Specifically, you will be responsible for performing the following tasks to the highest standards:

• Manage all aspects of the kitchen including operational, quality and administrative functions
• Manage the provision of food to Food and Beverage outlets and taking action where necessary to ensure compliance with current legislation
• Assist in positive outcomes from guest queries in a timely and efficient manner
• Ensure foods are of good quality and stored correctly
• Contribute to menu creation by responding and incorporating Guest feedback
• Ensure the consistent production of high quality food through all hotel food outlets
• Manage customer relations when necessary, in the absence of the Executive Chef
• Ensure resources support the business needs through the effective management of working rotations
• Support brand standards through the training and assessment of the Team
• Manage the kitchen brigade effectively to ensure a well-organized, motivated Team
• Control costs without compromising standards, improving gross profit margins and other departmental and financial targets
• Assist other departments wherever necessary and maintain good working relationships
• Comply with hotel security, fire regulations and all health and safety and food safety legislation
• Report maintenance, hygiene and hazard issues
• Be environmentally aware

What are we looking for?

• A Sous Chef serving Hilton brands is always working on behalf of our Guests and working with other Team Members.

To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:

• Relevant qualifications for this role
• Excellent planning and organizing skills
• Ability multi-task and meet deadlines
• Strong supervisory skills
• A current, valid, and relevant trade qualification (proof may be required)
• A creative approach to the production of food
• Positive attitude
• Good communication skills
• Ability to work under pressure
• Ability to work on own or in teams

It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:

• Previous kitchen experience in similar role
• Passion for producing high quality food
• Knowledge of current food trends
• Proficiency with computers and computer programs, including Microsoft Word, Excel and Outlook

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What will I be doing?

• The Hygiene Manager is responsible for the maintenance/upgrade of sanitation and hygiene standards to ensure all food served to guests and employees are free of microbiological, chemical and physical contamination and all work areas conform to required Hygiene and Sanitation levels.

Specifically, the Hygiene Manager will perform the following tasks to the highest standards:

• Propose and maintain minimum standards in all work areas, stores, receiving and disposal areas to adhere at all times to required hygiene standards
• Responsible for effective and efficient maintenance of records related to the Hotel's sanitation and hygiene efforts/program
• Formulates and maintains an up-to-date methodology manual that is constantly available for use and review by the section personnel
• Responsible for promoting effective dissemination coordination with the rest of the staff in the Hotel
• Responsible for the office/section area being clean and orderly with an organized and efficient workflow
• Performs special assignments and projects assigned to the office by the superiors
• Conduct and chair the FSS Monthly Meeting
• Monitors, assists and performs all procedures and protocols for maintaining an excellent sanitation and hygienic environment
• Is part of the Hotel's Sanitation Team, which conducts monthly sanitation inspections throughout all food handling areas and generate respective reports
• Continually liaises with external agencies (laboratory, government bureau, health practitioners, etc.) on sanitary matters.

What are we looking for?
 

• A Hygiene Manager serving Hilton brands is always working on behalf of our Guests and working with other Team Members.

To successfully full this role, you should maintain the attitude, behaviours, skills, and values that follow:

• Minimum two to three years work experience as Hygiene Manager in a hotel or similar large restaurant complex, preferable prerequisite is experience in the Hotel industry
• Responsible self-starter, capable of handling multi-faceted projects and of working under pressure
• Good communication and guest relation's skills, a proactive problem solver
• Creative with international culinary focus and flare. Attention to detail
• Team player, who values teamwork, has good team building skills and is able to communicate effectively with all levels of team members
• Equips and motivates team members to achieve predetermined goals, installing and maintaining appropriate empowerment Programs
• Personable and pleasant to deal with. Reliable and approachable
• Positive can do attitude and flexible approach manages with humility
• High degree of integrity. Strong leadership. Nurtures and develops team members, encouraging innovation
• Good personal grooming and personal presentation
• Understands and respects local culture, able to adapt to changing environment
• Holds a qualification in Kitchen Production, Butchery and Management
• Able to develop close communications and relationships with team members
• Good computer skills. - Effective trainer, experienced in the delivery of skills training
• Familiar with current culinary trends and methods
• Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards Certifications
• Bachelor of Food Science
• GMP (Good Manufacturing Practice)
• HACCP (Hazard Analysis and Critical Control Point) - ISO 22000 (Food Safety Management System)/ Quality Management System ISO 9001
• OHSAS 18001 (Occupational Health and Safety management System)
• Train the Trainers - Facilitator
• Environment Management System ISO 14001
• GROOMING/UNIFORMS All employees must maintain a neat, clean and well-groomed appearance. Specific uniform guidelines and/or required articles of clothing will be explained to you as a part of the orientation process
• NOTICE: Standing, bending, stooping, and lifting weights up to and including 25 lbs. may be required. The hospitality business functions seven (7) days a week, twenty-four hours a day. In addition, this is a hospitality business and a hospitable service atmosphere must be projected at all times

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What will I be doing?

• As a Demi Chef de Partie, you will be responsible for preparing and presenting high quality dishes to deliver an excellent Guest and Member experience. A Demi Chef de Partie will also be required to assist with food cost controls.

Specifically, you will be responsible for performing the following tasks to the highest standards:

• Prepare and present high quality dishes within company guidelines
• Keep all working areas clean and tidy and ensure no cross contamination
• Prepare all mis-en-place for all relevant menus
• Assist in positive outcomes from guest queries in a timely and efficient manner
• Ensure food stuffs are of a good quality and stored correctly
• Contribute to controlling costs, improving gross profit margins, and other departmental and financial targets
• Assist other departments wherever necessary and maintain good working relationships
• Report maintenance, hygiene and hazard issues
• Comply with hotel security, fire regulations and all health and safety and food safety legislation
• Awareness departmental targets and strive to achieve them as part of the team
• Be environmentally aware

What are we looking for?

• A Demi Chef de Partie serving Hilton brands is always working on behalf of our Guests and working with other Team Members.

To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow::

• NVQ Level 2
• Basic Food Hygiene Certificate
• Positive attitude
• Good communication skills
• Ability to work under pressure
• Ability to work on own or in teams

It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:

• NVQ Level 3
• Previous kitchen experience in similar role

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What will I be doing?

• A Chef de Partie, will supervise staff and ensure high levels of food preparation to deliver an excellent Guest and Member experience. A Chef de Partie will also be required to assist with food cost controls.

Specifically, you will be responsible for performing the following tasks to the highest standards:

• Ensure all food preparation meets standards
• Prepare and present high quality food
• Supervise staff
• Keep all working areas clean and tidy and ensure no cross contamination
• Prepare all mis-en-place for all relevant menus
• Assist in positive outcomes from guest queries in a timely and efficient manner
• Ensure food stuffs are of a good quality and stored correctly
• Contribute to controlling costs, improving gross profit margins, and other departmental and financial targets
• Assist other departments wherever necessary and maintain good working relationships
• Assist Head Chef/Sous Chef in the training of all staff in compliance of company procedures
• Report maintenance, hygiene and hazard issues
• Comply with hotel security, fire regulations and all health and safety and food safety legislation
• Be environmentally aware

What are we looking for?

• A Chef de Partie serving Hilton brands is always working on behalf of our Guests and working with other Team Members.

To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:

• A minimum of 2 years of previous experience as a Chef de Partie or strong experience as a Demi Chef de Partie role
• A current, valid, and relevant trade commercial cookery qualification (proof may be required)
• Strong coaching skills
• Ability and desire to motivate teams
• Excellent communication skills
• NVQ Level 3
• Achieved Basic Food Hygiene Certificate
• Supervisory experience
• Positive attitude
• Ability to work under pressure
• Ability to work on own or in teams

It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:

• Previous kitchen experience in similar role
• Intermediate Food Hygiene
• Knowledge of current food trends