Job Listings

Supervise and control the Group Sales' operations to achieve customer satisfaction and meet/exceed sales, revenue and profit objectives.  Position is responsible for developing and recommending a group sales marketing plan and budget, the daily operations and training and directing of the sales staff.

Prepare food items in accordance with production requirements and quality standards while maintaining a safe sanitary work environment.

The Maintenance Supervisor oversees department operations in the absence of department leadership. Responds to guest requests and insures the safety of associates and guests.

Under general supervision, provides the restaurant and kitchen with clean and sanitary ware.

Conference Service Manager plans, organizes and manages the in-house details for both Group Conferences (Corporate, Association) and catering only events of all sizes, with a specialty vertical focus in professional and non-professional sports. Ensure maximization of room and meeting space, revenues, and profits while delivering a quality product. Focus on execution of all aspects of event planning including coordination from the signing of a group contract forward, VIP needs, amenities, group resumes, and rooming lists.

Carry a portable radio, staying in constant communication with the central base station, respond to all engineering service calls, giving priority to guest requests, and maintain hotel equipment in an efficient, safe, accident-free manner.

To ensure proper service from the front line through quality control, training of line cooks and ensure proper sanitation levels.

Line Cook is to ensure proper service from the front line through quality control, training of line cooks and ensure proper sanitation levels.

Line Cook is to ensure proper service from the front line through quality control, training of line cooks and ensure proper sanitation levels.

Under general supervision, provides the restaurant and kitchen with clean and sanitary ware.

Responds in a professional and courteous manner to arriving, departing and in-house guests by providing accurate and timely information and services. Responds to telephone and in-person inquiries regarding reservations, hotel information and guest concerns.

People & Culture Coordinator assist in the overall operation of the Human Resources function by maintaining accurate associate records. To provide support in the areas of employment, benefit administration, associate relations and training. Coordinate, administer and report on various human resource programs, system and procedures to aid in the attraction, retention and motivation of associates in accordance with policies, procedures and government laws and regulations. Daily administration of various benefit, government and associate relations programs. Recommends procedural/process changes.

The Barista is the foundation of the café. The Barista is responsible for honoring each and every customer by providing excellent customer service and a high-quality product. The Barista is a true professional that displays a positive attitude at all times to ensure the return of our customers who are the reason for our business.

Supervise the operations of the housekeeping staff promoting a safe environment and quality service to achieve maximum guest satisfaction, protection of assets and minimal expenses.

Under general supervision, provides bell and valet services to hotel guests and ensures their satisfaction and comfort by promptly and courteously responding to their requests. Assist Doorman in meeting and greeting all guest arrivals and departures.

Audit, balance and report on the various areas of the hotel (e.g. food and beverage outlets, rooms/front desk, gift shop, etc.) to provide accurate, timely information and to ensure company and Hotel policies and procedures are followed and to prevent fraud. Responds in a professional and courteous manner to arriving, departing and in-house guests by providing accurate and timely information and services. Responds to telephone and in-person inquiries regarding reservations, hotel information and guest concerns.

Keep all bar/lounge equipment and supplies at the proper level throughout all hours of operation in order to ensure proper service to all guests.

Under general supervision, provides valet services to hotel guests and ensures their satisfaction and comfort by promptly and courteously responding to their requests. Assist Doorman in meeting and greeting all guest arrivals and departures.

Under general supervision, provides valet services to hotel guests and ensures their satisfaction and comfort by promptly and courteously responding to their requests. Assist Doorman in meeting and greeting all guest arrivals and departures.

Audit, balance and report on the various areas of the hotel (e.g. food and beverage outlets, rooms/front desk, gift shop, etc.) to provide accurate, timely information and to ensure company and Hotel policies and procedures are followed and to prevent fraud. Responds in a professional and courteous manner to arriving, departing and in-house guests by providing accurate and timely information and services. Responds to telephone and in-person inquiries regarding reservations, hotel information and guest concerns.

To ensure proper service from the front line through quality control and ensuring proper sanitation levels.

Under general supervision, provides prompt and courteous food and beverage service to restaurant customers.

Maintains cleanliness and order in lobby and common guest areas. Provides prompt and courteous service to guests.

The Massage Therapist administers professional massage and body treatments to our guests. They must have a thorough knowledge of numerous massage modalities, possess a general understanding of body treatments and be willing to train in our spa’s specific massage and body treatment offerings. They must possess excellent communication skills and be able to learn the product and service knowledge necessary to effectively provide wellness solutions to meet the needs of our guests. They must hold and maintain a current state license and required insurance.

Responsible for set-up, mixing of drinks, service and clean-up of bar area while enduring quality service, guest satisfaction and the achievement/maintenance of company standards and profit maximization.

Plan and manage the Restaurant, Room Service, Bar, and catering in order to achieve customer satisfaction, quality service, compliance with corporate/franchise policies and procedures and federal, state and local regulations while meeting/exceeding financial goals. Position is responsible for the short term planning and managing the operations of the Restaurant, Room Service, Bar and catering. Recommends promotional ideas and procedural changes. Prepares forecasts, implements, monitors and controls the budgets for the various outlets.

To ensure proper service from the front line through quality control, training of line cooks and ensure proper sanitation levels.

Supervise the operations of the housekeeping staff promoting a safe environment and quality service to achieve maximum guest satisfaction, protection of assets and minimal expenses.

To ensure proper service from the front line through quality control, training of line cooks and ensure proper sanitation levels.

Maintains cleanliness and order in lobby and common guest areas. Provides prompt and courteous service to guests.

Clean and maintain all corridors and public areas in accordance with all housekeeping procedures and standards and safety and security rules and regulations to ensure guest satisfaction.

Respond in a professional and courteous manner to arriving, departing and in-house guests by providing accurate and timely information and services. Responds to inquiries regarding hotel information and guest concerns. Supervise the daily operations of the Guest Services personnel; promoting a safe environment and quality services to achieve maximum guest satisfaction and financial success.

Clean and maintain all corridors and public areas in accordance with all housekeeping procedures and standards and safety and security rules and regulations to ensure guest satisfaction.

The Area Director of Revenue Management is responsible for the maximization of revenue, profit, and market share associated with rooms and function space for multiple hotels. Demonstrates excellent leadership skills by educating others and ensures understanding and gains buy-in of the revenue management processes associated with demand, revenue, forecasting, opportunity analysis, and inventory management. Works with hotel leaders to recommend and identify future markets, hotel opportunities, guide hotels sales strategy and pricing for transient, group, and catering.

Keep all bar/lounge equipment and supplies at the proper level throughout all hours of operation in order to ensure proper service to all guests.  

Carry a portable radio, staying in constant communication with the central base station, respond to all engineering service calls, giving priority to guest requests, and maintain hotel equipment in an efficient, safe, accident-free manner.

Clears all used tableware, napkins and refuse from tables to tubs in bus station and wipes table, chairs and clears debris and crumbs from floor areas surrounding table.

Plan, organize and manage the in house details for large group and convention booking (e.g. Guest rooms, menus, set-up, etc.) Participate in negotiating meetings/functions, rooms, rates and all related requirements. Ensure maximization of room and meeting space, revenues, and profits while delivering a quality product. Focus on execution of all aspects of event planning including coordination from the signing of a group contract forward, VIP needs, amenities, group resumes, and rooming lists.

The General Manager of Food and Beverage is responsible for successfully driving all food and beverage operations; including banquets, culinary and restaurant outlets. Ensures high food quality and service levels while maximizing revenue, accurate forecasting and budgeting. Ensure accurate inventory controls are implemented, menus are continually updated and food costs are kept in line. Develop and implement annual budgets and marketing plans to penetrate new sales opportunities and maximize use within existing markets. Must demonstrate excellent leadership, communication and team building skills with associates, peers and across departments.

Responsible for set-up, delivery, and retrieval of food and beverage orders to guest rooms and hospitality suites while ensuring quality service, guest satisfaction and the achievement/maintenance of company standards and profit maximization.

Responds in a professional and courteous manner to arriving, departing and in-house guests by providing accurate and timely information and services. Responds to telephone and in-person inquiries regarding reservations, hotel information and guest concerns.

Maintains cleanliness and order in lobby and common guest areas. Provides prompt and courteous service to guests.

Clean and maintain all corridors and public areas in accordance with all housekeeping procedures and standards and safety and security rules and regulations to ensure guest satisfaction.

Manage the kitchen staff in the daily production, preparation and presentation of all food for the hotel's restaurant(s) and room service in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products. Position is responsible for managing the daily operations of the kitchen. Monitors food and labor costs. Assists Executive Chef in creating and implementing menu and production changes.

Steward/Dishwasher under general supervision, provides the restaurant and kitchen with clean and sanitary ware.

Cleans and prepares guest rooms by meeting established standards of cleanliness and propriety to assure guest satisfaction and maximize revenues.

Bartender is responsible for set-up, mixing of drinks, service and clean-up of bar area while enduring quality service, guest satisfaction and the achievement/maintenance of company standards and profit maximization.

Supervise the kitchen staff in the daily production, preparation and presentation of all food for the hotel's restaurant(s) and room service in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products. Responsible for supervising the daily operations of the kitchen. Monitors food and labor costs.

Prepare food items in accordance with production requirements and quality standards while maintaining a safe sanitary work environment.   This position will work a fixed scheduled. Monday-Friday 4:30pm-9:00pm.