First Hospitality Group is a national, experienced and established hospitality management and development company serving the investment and real estate industries.

Since 1985, we have been an award-winning pioneer in the hospitality industry. We have successfully developed, marketed and managed a host of over 16 brands and 50 properties throughout the midwest.

We know the industry and we know the players. Through our deep-rooted relationships with key leaders in the hotel, restaurant and finance communities, we collaborate on each project to maximize and achieve the profit potential for each site.

Our Goals:
We provide a broad based, experienced supervisory staff focused on achieving all of our goals: exceptional financial returns, well-trained and motivated associates, and superior levels of guest satisfaction.

Our outstanding track record has been achieved through an uncompromising and consistent dedication to these goals. With over half of our managed properties owned by our company and its principals, we approach our day-to-day activities with this entrepreneurial ownership perspective. The results speak for themselves.

Duties and responsibilities

• Set up the Bistro for service, including stocking ice machine, soda BIB's, tablecloths, and decorations as appropriate.
• Stock all self-service areas with proper equipment and food items.
• Maintain proper standards of sanitation and physical appearance of cafeteria at all times.
• Assist with food preparation in banquet kitchen.
• Obtain food supplies from Food Storeroom.
• Obtain food from appropriate Kitchen personnel.
• Obtain needed paper supplies from Controllable Storeroom.
• Obtain par stock of china, glassware, and flatware for food service.
• Maintain standards of food sanitation and food quality.
• Break down the Bistro returning all unused items to their appropriate places and store food and perishables according to procedures to avoid spoiling and loss.
• Clean chairs and tables, remove soiled linen and replace with clean.
• Complete prep work as required for the next shift.

• Ability to hear equipment, timers, etc.
• Moderate vision required to check quality and portions of food.
• Moderate comprehension and literacy required to read recipe cards and procedures.
• High school education or equivalent experience.