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Hilton Hotels

As a Plumber, you are responsible for fitting appliances, installing and maintaining heating and air conditioning units, and repairing plumbing systems to deliver an excellent Guest and Member experience. A Plumber will also be required to make emergency repairs and liaise with contactors as needed. Specifically, you will be responsible for performing the following tasks to the highest standards: <ul> <li>Fit appliances such as toilets, sinks and baths</li> <li>Install and maintain heating systems</li> <li>Fit domestic appliances</li> <li>Install and maintain air-conditioning units</li> <li>Liaise with contractors and assist with fitting bathrooms</li> <li>Emergency repairs required within the hotel</li> <li>Daily checks around the hotel</li> <li>Diagnose, maintain, and repair plumbing systems within the hotel</li> <li>Ensure good relationships with internal and external customers</li> <li>Ensure hotel fixtures and fittings are maintained in a safe condition and take action when any unsafe situations arise</li> <li>Perform special projects and other responsibilities as assigned</li> <li>Ensure monthly safety inspections take place and employees are trained accordingly</li> </ul>

Plumber

A Food and Beverage Supervisor is responsible for supervising operations of Food and Beverage outlets to deliver an excellent Guest and Member experience while working with the team to ensure departmental targets are met. What will I be doing? As a Food and Beverage Supervisor, you are responsible for supervising operations of Food and Beverage outlets to deliver an excellent Guest and Member experience. A Food and Beverage Supervisor will also be required to communicate and delegate tasks to the team to ensure departmental targets are achieved. Specifically, you will be responsible for performing the following tasks to the highest standards: • Supervise Food and Beverage Outlet operations • Communicate and delegate tasks to the team • Ensure compliance of brand standards • Manage guest queries in a timely and efficient manner • Represent needs of the team • Assist Food and Beverage management with achieving financial targets • Assist Food and Beverage management with training and development of team members • Assist with annual and mid-year appraisals with team members under your responsibility • Comply with hotel security, fire regulations and all health and safety legislation • Be environmentally aware • Assist other departments wherever necessary and maintain good working relationships

Food and Beverage Outlets Supervisor

A Supervisor Stewarding is responsible for supervising the Stewards to deliver an excellent Guest and Member experience while supporting the overall operations. What will I be doing? As a Supervisor Stewarding, you are responsible for supervising the Stewards and supporting the team members to deliver an excellent Guest and Member experience. A Supervisor Stewarding will also be required to coordinate other responsibilities, make certain Back of House areas are maintained, and ensure that health and safety are top priorities. Specifically, you will be responsible for performing the following tasks to the highest standards: • Supervise the Stewards ensuring high standards • Support the Team Members in training and development • Coordinate the daily pot-wash and dish wash responsibilities • Ensure Back of House areas are maintained to the highest cleanliness standards and cleaning schedules are followed and completed • Observe Health, Hygiene and Safety guidelines when handling hazardous substances and comply with all aspects of Health and Safety requirements • Report faults, misused or damaged equipment issues to the Managers, Executive Chef, and/or Chief Engineering • Ensure the correct PPE is in place and guidelines are adhered to • Ensure machinery is operated properly, efficiently, safely and in accordance with the hotel's 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 • Ensure team members adhere to all Health and Safety and Hygiene Regulations • Carry out any other reasonable task set by the Hotel's Management

Supervisor Stewarding

A Restaurant Manager is responsible for managing restaurant operations to deliver an excellent Guest and Member experience while training staff and working within budgeted guidelines. What will I be doing? As a Restaurant Manager, you are responsible for managing restaurant operations to deliver an excellent Guest and Member experience. A Restaurant Manager will also be required to manage, train, and develop team members and work within all budgeted guidelines. Specifically, you will be responsible for performing the following tasks to the highest standards: <ul> 
<li>Manage Restaurant operations</li> 
<li>Maintain exceptional levels of customer service</li> 
<li>Recruit, manage, train and develop the Restaurant team</li> 
<li>Manage guest queries in a timely and efficient manner</li> 
<li>Work within budgeted guidelines in relation to Food and Payroll</li> 
<li>Drive sales to maximize budgeted revenue</li> 
<li>Develop menus with other members of Food and Beverage team</li> 
<li>Accountable for monthly stock takes</li> 
<li>Incentivise team members to maximize sales and revenue</li> 
<li>Set departmental targets and objectives, work schedules, budgets, and policies and procedures</li> 
<li>Evaluate guest satisfaction levels with a focus on continuous improvement</li> 
<li>Ensure communication meetings are conducted and post-meeting minutes generated</li> 
<li>Be environmentally aware</li> 
<li>Assist other departments wherever necessary and maintain good working relationships</li> 
<li>Comply with hotel security, fire regulations and all health and safety legislation</li> </ul>

Restaurant Manager

A Front Office Clerk provides reception services for Guests to contribute to an overall exceptional experience from check-in through check-out and complete audits, as required.
 
What will I be doing? 
 
As Front Office Clerk, you will provide reception services for Guests to contribute to an overall exceptional experience from check-in through check-out and complete audits, as required. A Receptionist contributes to the first impressions of our Guests and, therefore, must perform the following tasks to the highest standards:
 
 
<ul>
 <li>Achieve positive outcomes from Guest queries in a timely and efficient manner</li>
 <li>Ensure an efficient reception experience for Guests, including check in/out, and complete audit procedures, as required</li>
 <li>Ensure that both the Front Office Manager and Reception Supervisors are kept fully aware of any relevant feedback from guests and, or, other departments</li>
 <li>Demonstrate a high level of customer service at all times</li>
 <li>Attend appropriate training courses, when required, and assist with the Night Team's training and development efforts</li>
 <li>Demonstrate a knowledge of hotel room categories, room rates, packages, promotions and other general product knowledge necessary to perform daily duties</li>
 <li>Maximize room occupancy and use up-selling techniques to promote hotel services and facilities</li>
 <li>Use the correct procedures regarding the acceptance of foreign currencies, credit cards and cash in accordance with the hotel credit policy</li>
 <li>Comply with hotel security, fire regulations and all health and safety legislation</li>
 <li>Act in accordance with policies and procedures when working with front of house equipment and property management systems</li>
 <li>Follow company brand standards</li>
 <li>Assist other departments, as necessary</li>
</ul>

Front Office Clerk

The Chef de Partie (Lao Asian Cuisine), is responsible for preparing high-quality dishes, supporting the Sous Chef and Chef de Cuisine in daily kitchen operations, and ensuring that food quality, presentation, and consistency meet the highest standards. This role requires a deep knowledge of traditional and modern Asian cuisine, a commitment to excellence, and the ability to work efficiently in a fast-paced kitchen environment.
 What will I be doing 
A Chef de Partie plays a vital role in executing menu offerings and maintaining the highest culinary standards while supporting the kitchen team. This position involves ensuring consistency in food preparation, upholding quality and presentation standards, and assisting in the efficient operation of the kitchen. 
Specifically, you will be responsible for performing the following tasks to the highest standards:
<ul>
<li>Prepare and present high-quality dishes that align with the Asian cuisine concept of LAO Restaurant and with the hotel s luxury standards.</li>
<li>Assist in menu planning and developing new Asian cuisine recipes, ensuring each dish reflects authenticity, creativity, and consistency.</li>
<li>Maintain a high standard of food preparation and presentation, following established recipes and plating guidelines.</li>
<li>Work closely with the Sous Chef and Chef de Cuisine to ensure efficient kitchen operations.</li>
<li>Manage a designated section of the kitchen, ensuring timely and precise food preparation.</li>
<li>Monitor and control stock levels, ensuring proper storage and minimizing food waste.</li>
<li>Maintain strict adherence to hygiene, health, and safety regulations in the kitchen.</li>
<li>Train and guide junior kitchen staff to uphold quality standards and efficiency.</li>
<li>Ensure food cost control measures are followed while maintaining food quality.</li>
<li>Collaborate with the team to enhance guest satisfaction through culinary excellence.</li>
<li>Coordinate with other sections to ensure a smooth flow of dishes during service.</li>
<li>Maintain consistency in quality and presentation across all dishes.</li>
<li>Adhere to portion control standards to reduce wastage.</li>
<li>Maintain a clean, safe, and hygienic kitchen environment, adhering to food safety regulations.</li>
<li>Ensure that the kitchen and workstations comply with health and safety standards.</li>
<li>Oversee the proper handling, storage, and labelling of food.</li>
<li>Monitor and maintain inventory for the section.</li>
<li>Ensure ingredients are available for upcoming banquets and communicate any shortages to the Sous Chef.</li>
<li>Assist in minimizing food wastage and managing stock rotation.</li>
</ul>

Chef de Partie

A Telephone Operator for Conrad Dubai accepts, delivers and responds to Guest and management messages, enquiries and emergencies and uses their knowledge of the hotel facilities, services, and the local vicinity to quickly respond to the customer. What will I be doing? As a Telephone Operator for Conrad Dubai, you will accept, deliver and respond to Guest and management messages, enquiries and emergencies using their knowledge of the hotel facilities, services, and the local vicinity to quickly respond to the customer. A Telephone Operator for Conrad Dubai contributes to the first impressions of our Guests and, therefore, must perform the following tasks to the highest standards: <ul> <li>Achieve positive outcomes from Guest queries in a timely and efficient manner</li> <li>Accept and deliver all messages correctly and promptly for both Guests and management</li> <li>Ensure all wake up calls take place at the correct time</li> <li>Demonstrate knowledge of all hotel facilities and service and use up-selling techniques to promote these offerings when the appropriate</li> <li>Handle emergency calls immediately and relay comprehensive and accurate information, as required</li> <li>Demonstrate a high level of customer service at all times</li> <li>Comply with hotel security, fire regulations and all health and safety legislation</li> <li>Attend appropriate training courses, when required</li> <li>Demonstrate a knowledge of all hotel services, local attractions and landmarks in the hotel vicinity</li> <li>Follow company brand standards</li> <li>Assist other departments, as necessary</li> </ul>

Telephone Operator for Conrad Dubai

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