Careers

You have found the perfect place to pursue your professional career. Excellent career and internship opportunities, extensive, innovative benefits, and personal enrichment reward an individual's commitment to quality and service. If you are interested in knowing how well your skills and talents match up with career opportunities available at LHMC, contact us about our career opportunities.

314-434-5885  LHMC Corporate Office
humanresources@lhmc.com

Summer Internships

We love working with College students to give them a true feel of what our industry and company culture entails through on-the-job training, learning opportunities and networking. Learn more about Internships at Lodging Hospitality Management.

Employment

Click Here to Apply Online



Or download and print a PDF Application for LM Services, Inc.

CURRENT OPPORTUNITIES

Basso

Host/Hostess

06/23/2020

1. Control the flow of work in the room by seating guests in station rotation while maintaining guest lists and following and enforcing check issue procedures.
2. Assign opening and/or closing side duties. Supervise side work and ensure completed lists of set ups of all stations before departure of service staff.
3. Handle reservation book, take incoming telephone calls, note reservations and special requests by guests.
4. Maintain the Hostess stand in a clean and organized manor. Return all items of CGS to the side station for re-use. Keep newspapers and menus clean and organized.
5. Table support required once guest has been directed to their table, additional place settings removed, coffee or juice offered if servers are busy.
6. Always greet using LHM 4 core standards.
7. Breakfast shifts bank must be maintained every day in the host station for making change. Weekends may be required to cashier.
8. During peak business take an active role in restaurant cleanliness and organization, including sweeping up debris from the buffet and around tables in the dining room.

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Bartender

06/23/2020

1. Maintains proper and adequate set-up of the bar on a daily basis. This includes requisitioning and stocking of all beer, wine, spirits, paper products, straws and stirrers, condiments and produce based on projections from the Food and Beverage department as per guest occupancy.
2. Responsible for maintaining stock, cutting, and storing of all fresh fruit and vegetable garnishes, juices and other perishables daily to insure product quality.
3. Greets guests in a courteous and friendly manner, addresses the guest by name whenever possible. Mixes, garnishes and presents drinks with standard ingredient recipes and practicing prudent portion control.
4. Inputs orders into a register at the point of sale and creates a check for each guest. Maintains an accurate record of all beverage items served.
5. Processes cash, credit cards and/or voucher transactions, makes change as needed, verifies validity of charges, records charges, and insures vouchers are properly executed, in order to balance all monies.
6. Stores and secures all beverage, food and other equipment, deposits cash and vouchers, drops and secures bank.

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Server

06/23/2020

1. Check station before, during and after shift for proper set-up and cleanliness.
2. Greet guests promptly and in a friendly and courteous manner. Address the guest by name whenever possible. Explain specials and/or restaurant promotions to create guest awareness.
3. Record food and beverage orders from the guests accurately, repeating information back to the guest, and by using a guest check/ticket.
4. Present legible and accurate guest checks/tickets to the kitchen, provide additional information regarding the order as necessary.
5. Check completed orders for accuracy prior to serving. Deliver food promptly, serve hot food hot and cold food cold. Include appropriate condiments.
6. Replenish beverages as necessary and check will guests for overall satisfaction.
7. Market and serve upon request and dessert items or specialty coffees.
8. Promptly present guest check and accurately process cash, credit card and/or voucher transactions.

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Doubletree Chesterfield

Seasonal Lifeguard

06/23/2020

Conducts all opening procedures including obtaining pool keys, unlocking cabinets and straightening chairs. Wipes down, sets up and moves all pool equipment. Monitors pool area to ensure a safe environment for our guests or members. Provides rescue assistance to guests if needed including administering first aid or CPR.
Picks up, stocks, restocks and drops off all pool towels.
Cleans and vacuums the pool, Jacuzzi, deck and tiles. Handles, stores and utilizes all chemicals properly and safely.
Assists guests and members with seating, towels and informing them of amenities and property information.
Reports any maintenance deficiencies to the Engineering department for corrective action.
Resolves any guest complaints or involved management if needed.

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DoubleTree Collinsville/St. Louis

Prep Cook

06/23/2020

1. Prepares all pantry food items in accordance to standard recipes or as specified by the supervisor to ensure consistency of product to the guest; requires transportation of heavy food products.
2. Checks and controls the proper storage of product especially on all fresh produce, checking on portion control, to maintain quality product.
3. Keeps refrigeration, storage and working areas in clean, working condition to comply with health department regulations.
4. Ensures all equipment in working areas is clean and in proper working condition.
5. Visually inspects, selects and uses only the freshest fruits, vegetables, meats and other food products of the highest standard in the preparation of all menu items. Reads and employs math skills for following recipes. Prepares requisition for supplies and food items for production in work station.

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Holiday Inn St. Louis - Forest Park

Night Auditor

06/23/2020

1. Greet customers immediately with a friendly and sincere welcome. Use a positive and clear speaking voice, address the guest by name, listen carefully to understand requests, respond with appropriate action and provide accurate information such as outlet hours and local attractions.
2. Balance the income and allowances for each individual department. Verify the correctness of each guest room rate and adjust as needed.
3. Complete the registration process by obtaining data from the guest and/or reservation print out. Input information via computer or through a manual process. Confirm pertinent information, including number of guests and dates of stay. Confirm room rate visually, do not announce it. Select room in accordance to the guest’s needs, i.e.: number of beds, smoking/non-smoking, ground floor, etc. Provide folders containing room keys, non-verbally confirming the room number. Complete reservation requests utilizing similar format as check in process.
4. Handle cash, make change and balance an assigned house bank. Accept and record vouchers, travelers checks, and other forms of payment. Perform accurate, moderately complex arithmetic functions using a calculator. Post charges to guest rooms and house accounts using the computer or manual system.
5. Promptly answer the telephone, within three rings. Use your name when answering, speak clearly and in a pleasant tone of voice. Take and deliver accurate and timely guest messages, either manually or via the computer system. Deliver mail, small packages and facsimiles for customers as requested.
6. Close guest accounts at time of check out and ask the guest how they enjoyed their stay. In the event of dissatisfaction or dispute, negotiate compromise, which may include authorizing revenue allowances.

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Marriott St. Louis West

Room Attendant

06/23/2020

1. Clean bathtub, toilet, sink, walls, mirrors, tiles, counters, windows and floor surfaces using cloths, mops, sponges, brushes, and/or cleaning agents by extending arms over head, bending and stooping.
2. Strip and make beds, changing bed linens which may require lifting bedspreads weighing a maximum of 40 pounds.
3. Dust all furniture, pictures, window ledges, and shelves thoroughly. Check under bed to remove trash or other debris. Maintain cleanliness of public space, i.e.: lobby, public restrooms, offices, elevators and stairways as assigned.
4. Push and pull vacuum throughout entire room and empty trash.
5. Replenish amenities, linens, and supplies in guest rooms.
6. Sign for keys, retrieve, push cart weighing up to 150 pounds. Visually inspect rooms for cleanliness and appearance and signify completion of room. Must report all repairs or maintenance problems to supervisor.
7. Greet guests in hallways or in passing, ask if they are enjoying their stay.

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St. Louis Aquarium Foundation

Server Assistant

06/24/2020

1. Quickly clear dirty table settings and prepare table for resetting. Promptly and consistently reset all serviceware as prescribed.
2. Maintain stock and cleanliness of stations for all meal periods with necessary equipment including serviceware and condiments.
3. Greet guests in a pleasant and courteous manner, serve beverages, breads and butter to begin their dining experience and replenish as necessary.
4. Transport all dirty tableware from restaurant to dishwashing area for proper cleaning.

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Line Cook

06/24/2020

1. Prepares all foods in accordance to standard recipes and as specified by the guest. Visually inspects, selects and uses only food items of the highest quality in the preparation of all menu items.
2. Checks and controls the proper storage of product and portion control, i.e. especially high cost meat and fish items.
3. Keeps refrigeration, storage and working areas in clean, working condition to comply with health department regulations.
4. Ensures all equipment in working areas is clean and in proper working condition.
5. Prepares requisitions for supplies and food items for production in work station. Reads and employs math skills to appropriately prepare items according to recipes.

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Bartender

06/23/2020

1. Maintains proper and adequate set-up of the bar on a daily basis. This includes requisitioning and stocking of all beer, wine, spirits, paper products, straws and stirrers, condiments and produce based on projections from the Food and Beverage department as per guest occupancy.
2. Responsible for maintaining stock, cutting, and storing of all fresh fruit and vegetable garnishes, juices and other perishables daily to insure product quality.
3. Greets guests in a courteous and friendly manner, addresses the guest by name whenever possible. Mixes, garnishes and presents drinks with standard ingredient recipes and practicing prudent portion control.
4. Inputs orders into a register at the point of sale and creates a check for each guest. Maintains an accurate record of all beverage items served.
5. Processes cash, credit cards and/or voucher transactions, makes change as needed, verifies validity of charges, records charges, and insures vouchers are properly executed, in order to balance all monies.
6. Stores and secures all beverage, food and other equipment, deposits cash and vouchers, drops and secures bank.

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St. Louis Union Station Soda Fountain

Server

06/23/2020

1. Check station before, during and after shift for proper set-up and cleanliness.
2. Greet guests promptly and in a friendly and courteous manner. Address the guest by name whenever possible. Explain specials and/or restaurant promotions to create guest awareness.
3. Record food and beverage orders from the guests accurately, repeating information back to the guest, and by using a guest check/ticket.
4. Present legible and accurate guest checks/tickets to the kitchen, provide additional information regarding the order as necessary.
5. Check completed orders for accuracy prior to serving. Deliver food promptly, serve hot food hot and cold food cold. Include appropriate condiments.
6. Replenish beverages as necessary and check will guests for overall satisfaction.
7. Market and serve upon request and dessert items or specialty coffees.
8. Promptly present guest check and accurately process cash, credit card and/or voucher transactions.

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The Cheshire

Security Officer

06/24/2020

Patrol hotel property to ensure the safety of guests and employees and to protect all hotel assets. Answer house calls, assist guests and employees with respect to safety, security and hotel operations. Initiate and follow-up all investigations of crimes committed against property and persons. Assist sick and injured guests and employees, ensuring documentation and disposition of reports.

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Room Attendant

06/23/2020

1. Clean bathtub, toilet, sink, walls, mirrors, tiles, counters, windows and floor surfaces using cloths, mops, sponges, brushes, and/or cleaning agents by extending arms over head, bending and stooping.
2. Strip and make beds, changing bed linens which may require lifting bedspreads weighing a maximum of 40 pounds.
3. Dust all furniture, pictures, window ledges, and shelves thoroughly. Check under bed to remove trash or other debris. Maintain cleanliness of public space, i.e.: lobby, public restrooms, offices, elevators and stairways as assigned.
4. Push and pull vacuum throughout entire room and empty trash.
5. Replenish amenities, linens, and supplies in guest rooms.
6. Sign for keys, retrieve, push cart weighing up to 150 pounds. Visually inspect rooms for cleanliness and appearance and signify completion of room. Must report all repairs or maintenance problems to supervisor.
7. Greet guests in hallways or in passing, ask if they are enjoying their stay.

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The Train Shed

Steward

06/24/2020

1. Promptly and carefully sort soiled silverware so that it can be put through the dish machine properly. Quickly wash all ware and replace in storage areas.
2. Keep dish machine properly cleaned and filled with water per hotel standards.
3. Operate burnishing machine to ensure proper finish on silverware.
4. Detarnish/polish silverware for proper appearance.
5. Clean kettles, tilt skillets, pots and pan promptly and completely so cooks can carry out their work.

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Server Assistant

06/24/2020

1. Quickly clear dirty table settings and prepare table for resetting. Promptly and consistently reset all serviceware as prescribed.
2. Maintain stock and cleanliness of stations for all meal periods with necessary equipment including serviceware and condiments.
3. Greet guests in a pleasant and courteous manner, serve beverages, breads and butter to begin their dining experience and replenish as necessary.
4. Transport all dirty tableware from restaurant to dishwashing area for proper cleaning.

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Line Cook

06/24/2020

1. Prepares all foods in accordance to standard recipes and as specified by the guest. Visually inspects, selects and uses only food items of the highest quality in the preparation of all menu items.
2. Checks and controls the proper storage of product and portion control, i.e. especially high cost meat and fish items.
3. Keeps refrigeration, storage and working areas in clean, working condition to comply with health department regulations.
4. Ensures all equipment in working areas is clean and in proper working condition.
5. Prepares requisitions for supplies and food items for production in work station. Reads and employs math skills to appropriately prepare items according to recipes.

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Host/Hostess

06/23/2020

1. Control the flow of work in the room by seating guests in station rotation while maintaining guest lists and following and enforcing check issue procedures.
2. Assign opening and/or closing side duties. Supervise side work and ensure completed lists of set ups of all stations before departure of service staff.
3. Handle reservation book, take incoming telephone calls, note reservations and special requests by guests.
4. Maintain the Hostess stand in a clean and organized manor. Return all items of CGS to the side station for re-use. Keep newspapers and menus clean and organized.
5. Table support required once guest has been directed to their table, additional place settings removed, coffee or juice offered if servers are busy.
6. Always greet using LHM 4 core standards.
7. Breakfast shifts bank must be maintained every day in the host station for making change. Weekends may be required to cashier.
8. During peak business take an active role in restaurant cleanliness and organization, including sweeping up debris from the buffet and around tables in the dining room.

|

Bartender

06/23/2020

1. Maintains proper and adequate set-up of the bar on a daily basis. This includes requisitioning and stocking of all beer, wine, spirits, paper products, straws and stirrers, condiments and produce based on projections from the Food and Beverage department as per guest occupancy.
2. Responsible for maintaining stock, cutting, and storing of all fresh fruit and vegetable garnishes, juices and other perishables daily to insure product quality.
3. Greets guests in a courteous and friendly manner, addresses the guest by name whenever possible. Mixes, garnishes and presents drinks with standard ingredient recipes and practicing prudent portion control.
4. Inputs orders into a register at the point of sale and creates a check for each guest. Maintains an accurate record of all beverage items served.
5. Processes cash, credit cards and/or voucher transactions, makes change as needed, verifies validity of charges, records charges, and insures vouchers are properly executed, in order to balance all monies.
6. Stores and secures all beverage, food and other equipment, deposits cash and vouchers, drops and secures bank.

|

Server

06/23/2020

1. Check station before, during and after shift for proper set-up and cleanliness.
2. Greet guests promptly and in a friendly and courteous manner. Address the guest by name whenever possible. Explain specials and/or restaurant promotions to create guest awareness.
3. Record food and beverage orders from the guests accurately, repeating information back to the guest, and by using a guest check/ticket.
4. Present legible and accurate guest checks/tickets to the kitchen, provide additional information regarding the order as necessary.
5. Check completed orders for accuracy prior to serving. Deliver food promptly, serve hot food hot and cold food cold. Include appropriate condiments.
6. Replenish beverages as necessary and check will guests for overall satisfaction.
7. Market and serve upon request and dessert items or specialty coffees.
8. Promptly present guest check and accurately process cash, credit card and/or voucher transactions.

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