ZipRecruiter

Log In

1

Guest Service Executive Jobs in Spring, TX (NOW HIRING)

Sam Houston Race Park

EXECUTIVE CHEF

Houston, TX · On-site

$68K - $94K/yr

The Executive Chef is responsible for the overall culinary operation including the Jockey Club ... Adheres to established department and property policies and procedures regarding guest service ...

PENN Entertainment, Inc.

EXECUTIVE CHEF

Houston, TX

$68K - $94K/yr

The Executive Chef is responsible for the overall culinary operation including the Jockey Club ... Adheres to established department and property policies and procedures regarding guest service ...

Thind Management

Executive Chef

Spring, TX · On-site

$65K - $90K/yr

Executive Chef Introduction Welcome to Thind Management, a family-owned management company where we ... service execution and guest experience initiatives. * Assist with budgeting, forecasting, special ...

Thind Management

Executive Chef

Houston, TX · On-site

$68K - $94K/yr

Executive Chef Introduction Welcome to Thind Management, a family-owned management company where we ... service execution and guest experience initiatives. * Assist with budgeting, forecasting, special ...

Crescent

Executive Housekeeper

Houston, TX · On-site

Required Skills and Abilities: -At least four (4) years of previous full-service hotel housekeeping ... guest related issues. -Previous Hilton brand experience highly desired. -Hands on management to ...

Marriott International

Executive Chef

Houston, TX · On-site

$101K - $129K/yr

... that guest service, operational needs and financial objectives are met. • Establishes and ... Additional Responsibilities • Provides information to executive teams, managers and supervisors ...

Marriott

Executive Chef

Houston, TX · On-site

$66K - $91K/yr

Reviews staffing levels to ensure that guest service, operational needs and financial objectives ... Additional Responsibilities Provides information to executive teams, managers and supervisors, co ...

Marriott

Executive Chef

Houston, TX

$66K - $91K/yr

Reviews staffing levels to ensure that guest service, operational needs and financial objectives ... Additional Responsibilities Provides information to executive teams, managers and supervisors, co ...

HHM Hotels

House Attendant

Houston, TX · On-site

$14 - $15/hr

Your Growth Path Housekeeping Supervisor/Guest Service Agent - Executive Housekeeper or Front Office Manager Your Focus * Greet and acknowledge guests in a courteous and friendly manner. * Inspect ...

Omni Hotels & Resorts

Executive Chef

Houston, TX · On-site

$68K - $94K/yr

... service. We embody a culture of respect, gratitude, and empowerment day in and day out. If you are ... Ensure guest satisfaction with the smooth and effective running of the day-to-day operation. * Work ...

Courtyard Houston Westchase

House Attendant

Houston, TX · On-site

$13.50 - $16.25/hr

Your Growth Path Housekeeping Supervisor/Guest Service Agent - Executive Housekeeper or Front Office Manager Your Focus * Greet and acknowledge guests in a courteous and friendly manner. * Inspect ...

Hersha Hospitality Management LP

House Attendant

Houston, TX · On-site

$13.50 - $16.25/hr

Your Growth Path Housekeeping Supervisor/Guest Service Agent - Executive Housekeeper or Front Office Manager Your Focus * Greet and acknowledge guests in a courteous and friendly manner. * Inspect ...

Courtyard Houston Westchase

House Attendant

Houston, TX · On-site

$13.50 - $16.25/hr

Your Growth Path Housekeeping Supervisor/Guest Service Agent - Executive Housekeeper or Front Office Manager Your Focus * Greet and acknowledge guests in a courteous and friendly manner. * Inspect ...

previous pagenext page

Showing results 21-40

All JobsGuest Service JobsGuest Service Executive JobsGuest Service Executive Jobs in Spring, TX

Guest Service Executive information

Is guest service executive a stressful job?

A guest service executive role involves handling customer inquiries, resolving issues, and ensuring guest satisfaction, which can be demanding during busy periods or when managing difficult customers. The job often requires strong communication skills, patience, and the ability to work under pressure, making it potentially stressful at times.

What does a guest service executive do?

A guest service executive is responsible for assisting guests, addressing their inquiries, and ensuring a positive experience. They handle check-ins, reservations, and complaints, often using customer service skills and hotel management software. The role requires good communication, problem-solving abilities, and a professional demeanor.

What are the most commonly searched types of Guest Service jobs in Spring, TX?

The most popular types of Guest Service jobs in Spring, TX are:

What cities near Spring, TX are hiring for Guest Service Executive jobs?

Cities near Spring, TX with the most Guest Service Executive job openings:

Guest Service Executive jobs near you

EXECUTIVE CHEF

Sam Houston Race Park

Houston, TX • On-site

$68K - $94K/yr

Full-time

Retirement

Re-posted 13 days ago

Job description

WE'RE CHANGING ENTERTAINMENT. COME JOIN US.
We're always looking for talent that believes in having fun. At PENN Entertainment, you'll get to be a part of an exciting industry, where the days and nights are fast paced. You'll work with an incredibly diverse set of co-workers driven by their enthusiasm for helping people find and have more fun. You'll also get to work at a company that cares about your career growth and will help you get the support you need to expand your possibilities.
Click HERE to learn more about our Day 1 Benefits, 401k Program, Company Perks, Career Opportunities, Advancement Programs, Scholarships and more!
WE LOVE OUR WORK.
The Executive Chef is responsible for the overall culinary operation including the Jockey Club, Winner's Circle Restaurant, Suites, catering and private events, race day concessions, kitchens, and any other food and beverage outlets. This position is responsible for culinary quality, presentation, menu development, food and labor cost control, purchasing, inventory, production planning, staffing, sanitation, and profitability. The Executive Chef must be capable of managing both day-to-day operations and high-volume event environments with significant fluctuations in attendance and business volume.
ESSENTIAL DUTIES AND RESPONSIBILITIES
The following and other duties may be assigned as necessary:
  • Directs all kitchen staff in the operation of all F&B outlets. Directly supervises Sous Chef and oversees the supervision of all Kitchen employees and duties.
  • Coach, monitor, and develop team members for improved performance; issuing timely performance evaluations on subordinates and offering developmental guidelines and resources to achieve goals.
  • Always maintains a positive attitude, supporting the policies of Senior Management.
  • Adheres to established department and property policies and procedures regarding guest service standards.
  • Must maintain the strictest confidence of all confidential information.
  • Establishes standards of quality, quantity control, taste and presentation for F&B personnel through standards established locally, and in coordination with corporate standards and policies.
  • Conducts culinary meetings.
  • Responsible for the overall performance of the culinary operation, including food quality, food cost, labor cost, menu production, staffing, training, and department profitability.
  • Monitors food cost against budget and established targets and takes corrective action when food cost, waste, spoilage, portioning, purchasing or production variances exceed expectations.
  • Develops production plans based on projected attendance.
  • Forecasts food production for racing days and special events.
  • Adjusts production based on advance ticket sales and historical sales.
  • Coordinates food production across all outlets.
  • Establishes event-day prep schedules.
  • Coordinates food deliveries to concessions and other outlets.
  • Plans for peak-volume periods and rushes.
  • Develops menus and production plans for concerts, festivals, racing events, private events and catered functions.
  • Conducts post-event reviews of food sales, waste, shortages and overproduction.
  • Adjusts future production based on event performance.
  • Be physically present during major racing days and high-volume events.
  • Maintains communication with all other departments.
  • Works closely with Purchasing department to ensure proper quality is purchased and received and at a fair price.
  • Creates and maintains a sound working relationship with all preparation personnel.
  • Is familiar with health requirements, OSHA regulations and Department of Labor regulations as they pertain to all kitchen and restaurant employees.
  • Establishes a sound working relationship with local health/sanitation agency.
  • Complies with departmental policies as well as with Company rules, regulations and policies.
  • Assists in development of food specifications.
  • Reviews all recipes regularly to ensure maximum profitability.
  • Adheres to all purchasing and receiving procedures.
  • Develops portion control for all items by conducting regular butcher tests and tests of canned goods to determine yield and quality.
  • Ensures that cost control procedures are adhered to.
  • Approves all food requisitions, inter-kitchen transfers and production quantities and special food requests.
  • Monitors labor hours and labor cost against budget and adjusts staffing, scheduling, production methods and employee assignments to maintain labor efficiency.
  • Develops staffing plans based on projected attendance, event requirements and expected sales volume.
  • Prevents the spoiling and contamination of foods by enforcing proper sanitation practices and ensuring compliance with company policy and health regulations.
  • Supervises delivery of food to ensure the highest level of quality.
  • Supervises the sanitation of the F&B Operations.
  • Develops menus for holidays, special events and promotions.
  • Supervises the development of daily specials.
  • Supervises the introduction of special dishes and tests new items.
  • Ensures a variety of menu items offering local and seasonal specialties.
  • Supervises the creation of attractive food displays.
  • Visits competitive food, hospitality and entertainment operations to identify opportunities for menu, pricing, service and operational improvements.
  • Participates in marketing, promotional and special events as needed to support the Food & Beverage operation.
  • Adheres to Quality Standards for Food & Beverage.
  • Supervises chefs, kitchen cooks, salad prep, desert prep, concessions cooks, dish room staff, commissary, and buffet attendants.
  • Checks all food for taste, temperature and eye appeal.

SUPERVISORY RESPONSIBILITIES
This job has supervisory responsibilities.
  • Responsible for staff development and training programs.
  • Responsible for rewards and recognition program to maximize employee engagement.
  • Evaluates team members within department and delivers constructive feedback to employees in regards to performance.
  • Determines recommendation for staffing (including interviewing and hiring) and scheduling (planning, assigning and directing work) to meet business needs.
  • Determines work procedures and expedites workflow.
  • Responsible for employee performance (disciplining, coaching, counseling).

BRING US YOUR BEST.
QUALIFICATION REQUIREMENTS
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be at least 21 years of age.
  • High school diploma or equivalent preferred.
  • Previous guest service experience preferred.
  • Degree from a culinary institute preferred. May be substituted for experience on a year for year basis.
  • Experience working in multiple concepts desired.
  • Minimum of seven (7) to ten (10) years culinary experience with a minimum of five (5) years leadership experience.
  • Be familiar with health requirements as they pertain to all kitchen and restaurant team members.
  • Effective written and oral skills.
  • Good knowledge of Microsoft Word, Excel, and Outlook.
  • Must have excellent business communication skills and strong time management skills.
  • Must be able to do the work of those you supervise.
  • Extensive knowledge in the preparation of all foods, i.e., soups, salads, sauces, sauté, broilers, entrée items and butchering.
  • Experience in the area of menu planning, inventory control, P/L statements, purchasing, receiving, hiring, training, and employee discipline.
  • Culinary degree from an accredited culinary institution preferred. Equivalent professional culinary experience may be substituted for formal education. Professional culinary certifications are preferred but not required.
  • Food Safety Certification through Serv Safe of equitable food safety certification program.
  • Advanced knowledge of food preparation techniques.
  • Must possess the knowledge to use kitchen utensils, tools, and appliances to appropriate specifications.

STAY IN THE GAME. FOLLOW US.
We've grown to become the most innovative omnichannel provider of entertainment experiences, thanks to our 12 retail brands representing 43 destinations across North America, and online gaming via theScore |BET.
Being an industry leader means more than being a purveyor of fun. We are also committed to values like diversity and sustainability - for our community, our team members, our vendors, and our planet.
We're changing entertainment. Follow us.
Equal Opportunity Employer
STARTING SALARY
70000,75000 annually

Apply