Job Listings

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

Under general supervision, Banquet Servers provide prompt and courteous food service to customers. Set-up, service and break down assigned functions in a safe, accident-free manner.

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.

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.

Meets and exceeds revenue goals by developing new accounts and growing current hotel accounts in a profitable and win-win selling approach. Manager manages accounts with travel throughout the year and negotiates rates for those accounts which travel on a consistent basis. Manager does not book group business. Groups (10 or more rooms per night) will be turned over to the group sales team. Some travel may be required.

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.

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

Supervises front office staff ensuring an efficient operation producing excellent results for our customers. 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.

Join us at the beautiful C. Baldwin hotel, Curio Collection by Hilton, as a Front Desk Agent/PBX Operator and become an integral part of our exceptional guest service team. We are seeking candidates with a minimum of 6 months of front desk experience and proficiency in the OnQ property management system. If you are passionate about delivering luxury hospitality experiences, we invite you to apply.

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.

This role functions as an on-call or event-based banquet server, supporting weddings, conferences, corporate functions, and other hotel events. Unlike restaurant servers, Banquet Servers at Hotel Alpenrock work event-side services—typically setting up and tearing down event spaces, serving plated or buffet-style meals, assisting with beverage service, and clearing. Under general supervision, provides prompt and courteous food service to customers. Set-up, service and break down assigned functions in a safe, accident-free manner.

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

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.

The Director of Finance is the financial leader of the hotel. Oversees all areas in finance, especially payroll, budgeting, forecasting and relevant duties. Demonstrates excellent leadership skills and provides accurate and timely financial reports as requested by leadership and corporate. Implements internal control procedures that safeguard leaders, owner, assets and complies with Federal, State and Local regulations.

Set-up, maintain and break down buffet for breakfast, lunch and/or dinner in a safe, accident-free manner. Assist the guests as needed to ensure that all foods are properly served.

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

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 directions within the hotel. Guest Relations enhances the guest overall experience by contacting guests prior to arrival and establishing guests requests and preferences. Supply guests with directions and information regarding property amenities, services, and hours of operation, and local areas of interest and activities. Contact appropriate individual or department (e.g., Bellperson, Front Desk, Housekeeping, Engineering, Security/Loss Prevention) as necessary to resolve guest call, request, or problem. Follow up with guests to ensure their requests or problems have been met to their satisfaction. Receive, record, and...

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

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.

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

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

The primary objective of the Corporate Director of Revenue Management is to strategically oversee the Revenue Management discipline for a portfolio of hotels within Sage Hotel Management. The goal is to maximize revenues through all distribution channels, segments, sales and marketing efforts which will ultimately provide the best possible return on investment for our owners and equity partners. This position has direct responsibility for people resources and revenues as related to this area. It will indirectly supervise property level Revenue Management directors to meet and exceed the strategic goals of the organization. It will also provide proactive service support for our senior...

Maintains an efficient and courteous restaurant operation by greeting arriving customers, seating, establishing rapport and assisting with restaurant service. Receives and accurately processes payment for restaurant charges.

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

The Banquet Manager is responsible for overseeing the successful operation of the Banquets Department. This role ensures that all banquet functions are executed with professionalism, in alignment with hotel standards, and with a focus on maximizing profitability. The Banquet Manager leads, motivates, and empowers associates while serving as the primary liaison between the banquet department and all other hotel departments. Exceptional leadership, communication, and team-building skills are essential to drive associate engagement, interdepartmental collaboration, and guest satisfaction.

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

Assists with the supervision and coordination of the accounting operations in the hotel. Compiles, reviews, reconciles, prepares and analyzes entries to facilitate the bookkeeping function. Assists with the processing of financial statements and other reports to ensure accurate, timely information.   The position assists with the functions of Payroll, Accounts Receivable, Accounts Payable, Income Journal, General Cashiering, Taxes, and Internal Controls. In some instances is responsible for the daily operation of an area (Credit Manager, F&B Controls, Accounts Receivable). Responsible and encouraged to make recommendations, suggest financial control changes and report SOP and procedural violations.

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 and manage the restaurant, room service and other food and beverage outlets as appropriate 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 daily operations of the restaurant and room service and may manage a lounge or quiet bar. Recommends promotional ideas and controls the budgets for the various areas.

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.

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

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

Under general supervision, provides prompt and courteous food service to customers. Set-up, service and break down assigned functions in a safe, accident-free manner.

Under general supervision, provides prompt and courteous food service to customers. Set-up, service and break down assigned functions in a safe, accident-free manner.

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

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.

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.

Insure all standards are being adhered to within the Corner Office and SRG expectations.  Be liaison between servers and management to insure SOP’s and SRG standards are being followed.  Assist with Server programs and incentive.

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

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.

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

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

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

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

The purpose of the Banquet Set Up/House person position is to set, maintain and refresh hotel banquet meeting rooms according to sales contract and company standards

Supervises front office staff ensuring an efficient operation producing excellent results for our customers. 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, training of line cooks and ensure proper sanitation levels.

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.