The Director of Operations is the operational heartbeat of The Rally Hotel, overseeing daily performance, guest experience, team alignment, and brand execution. As a key partner to the General Manager, this leader ensures every space reflects our upper-upscale standards while keeping the energy warm, approachable, and distinctly Rally. Success in this role requires strong business acumen, polished communication, high EQ, political savvy with ownership and executives, and the ability to rally teams around common goals.
To ensure proper service from the front line through quality control, training of line cooks and ensure proper sanitation levels.
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.
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.
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.
The Director of Revenue Management is responsible for the maximization of revenue, profit, and market share associated with rooms and function spaces. 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.
Under general supervision, provides the restaurant and kitchen with clean and sanitary ware.
The Director of Housekeeping is responsible for ensuring the cleanliness and sanitation of the hotel, guest rooms, public areas and other assigned areas. Directs and coordinates all functions of the Housekeeping and Laundry departments and ensures impeccable levels of cleanliness and upkeep. Implements inventory and cost controls and ensures expenses are carefully managed. Must demonstrate excellent leadership, communication and team building skills with associates, peers and across departments. Union experience is a plus. Bilingual preferred.
Under general supervision, provides prompt and courteous food service to restaurant customers.
Cleans and prepares guest rooms by meeting established standards of cleanliness and propriety to assure guest satisfaction and maximize revenues.
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.
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.
Cleans and prepares guest rooms by meeting established standards of cleanliness and propriety to assure guest satisfaction and maximize revenues.
To maximize revenue, profit, and market share associated with rooms and function space for each property. Manages the processes associated with demand, revenue, forecasting, opportunity analysis, and inventory management. With hotel’s leadership, determines and manages hotels sales strategy and pricing for transient, group, and catering. Identifies future market and hotel opportunities and effectively communicates through the organization.
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.
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.
Reporting to the Hotel General Manager, the Director of Marketing oversees the development, implementation and management of online marketing programs, websites, social media, SEO, content, and related programs. Coordinates with outside digital agencies and property staff to ensure all program objectives are achieved and revenue is maximized. The ideal candidate demonstrates enthusiasm and passion for all facets of marketing. Works with all departments of the hotel property to create branded and unique property identities with forward-looking positioning statements, supported with online and offline content and initiatives that develop the hotel's identity.
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.
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.
Provides direct corporate accounting support for up to 6 property monthly financial statements, bank/balance sheet reconciliations and sales tax returns. Prepares and monitors the cash of the properties to include A/P disbursements, cash forecasts, funding requests and ownership distributions. Supports the accounting discipline for complex ownership structures. Prepares account analysis for balance sheet, income and expense accounts. Supports Management in both financial and sales/use tax audits. Oversee a team of 1-3 accountants, providing training, mentorship, accounting review and support. Ensures compliance with company policies, contractual obligations and Generally Accepted Accounting Principles.
Assist sales managers in obtaining customer satisfaction by performing clerical and administrative duties relating to guest and hotel communications and sales. Responds to telephone and in-person inquiries regarding reservations, hotel information and guest concerns.
The F&B Supervisor is responsible for the successful operation of the banquets and restaurant operation. Ensures all outlet activities are carried out professionally and to standard while maximizing profitability. Manages, motivates and empowers associates. Must demonstrate excellent leadership, communication and team building skills with associates, peers and across departments.
IRD Attendant is 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.
Front Desk Agent 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.
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.
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.
To orchestrate the seamless transition from concept to opening for Sage Hospitality Group’s new and reimagined properties ensuring every launch reflects the company’s purpose of Enriching Lives, while balancing creative excellence, operational readiness, and financial discipline.
The Director of Transitions & Openings serves as the bridge between business plan, concept, and operation, turning early strategic vision into executable, measurable, and meaningful outcomes. This role ensures that every Sage opening launches with purpose, alignment, and excellence, connecting the “why” behind each project to the daily workflows that bring it to life.
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.
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.
Provide guests with a fully stocked and well maintained mini bar. Responsibilities include but are not limited to taking accurate inventory of all in room mini bars, posting appropriate charges to the guest room bill, cleaning and defrosting the mini bars, maintaining and stocking inventory and ordering inventory from the storeroom.
Plan and manage the bar 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 bar and lounge.
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 restaurant customers.
Under general supervision, provides the restaurant and kitchen with clean and sanitary ware.
The Front Desk Agent 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.
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.
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.
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.
Assist Restaurant Manager in all phases of restaurant operations. Responsible for complete restaurant operation in absence of manager.
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.
The Fitness Instructor is certified to lead classes and perform Personal Training sessions and private classes for the guest. They are fitness professionals with extensive experience in the fitness field. The Fitness Instructor must be knowledgeable of all fitness offerings at the spa, hold current certifications and have previous experience. They must possess excellent customer services skills in order to provide the highest quality environment and instruction that will meet the needs of our guests in the area of health and exercise.
The Fitness Instructor is certified to lead classes and perform Personal Training sessions and private classes for the guest. They are fitness professionals with extensive experience in the fitness field. The Fitness Instructor must be knowledgeable of all fitness offerings at the spa, hold current certifications and have previous experience. They must possess excellent customer services skills in order to provide the highest quality environment and instruction that will meet the needs of our guests in the area of health and exercise.
The Esthetician administers professional facials, and waxing services to our guests. They must possess a thorough knowledge of the skin, have excellent facial massage and skin extraction techniques, possess excellent cleanliness and sanitation skills and be willing to train in our spa’s specific facial treatment offerings. They must possess excellent communication skills and be able to learn the product and service knowledge necessary to effectively provide wellness and beauty solutions to meet the needs of our guests. They must hold and maintain a current state license.
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.
Assist sales managers in obtaining customer satisfaction by performing clerical and administrative duties relating to guest and hotel communications and sales. Responds to telephone and in-person inquiries regarding reservations, hotel information and guest concerns.
Maintains an efficient, clean and courteous restaurant operation by greeting arriving & departing guests; seating all guests; establishing meaningful rapports and assisting with restaurant service. Oversees the completion of daily duties by the host team; communicates on a regular basis with restaurant leadership in regards to the successes/challenges of the host stand; and leads programs, as needed, to further Sage Hospitality’s ethos.
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.
Under general supervision, provides prompt and courteous food service to restaurant customers.
The Catering Coordinator assist sales and catering managers in achieving customer satisfaction by performing administrative duties relating to guests, hotel communications and sales. Responds to telephone and in-person inquiries regarding reservations, hotel information and guest concerns.
