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.
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.
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.
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.
Serves as the brand voice for the hotels’ digital communication channels. Introduces new and creative ways to reach audiences, and creates digital marketing campaigns to include social and CMS. Is the copywriter for the hotel’s website and blog platforms.
Process soiled linen and distribute clean linen in accordance with standard operating procedures in a safe, accident-free manner, as assigned by management.
Under general supervision, provides the restaurant and kitchen with clean and sanitary ware.
The Housekeeping Manager assists the Executive Housekeeper in managing associates’ and ensuring the cleanliness and sanitation of the hotel, guest rooms, public areas, laundry and other assigned areas. Coordinates all functions of the Housekeeping and Laundry departments and ensures impeccable levels of cleanliness and upkeep. Must demonstrate excellent leadership, communication and team building skills with associates, peers and across departments.
***** This is Part-Time position***** 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
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.
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.
Plan and manage the kitchen staff in the procurement, production, preparation and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products.
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.
Our Sous Chef will 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 Area Executive Chef in creating and implementing menu and production changes.
Plan and manage the Human Resources and operations of the Food and Beverage departments to achieve customer (guest, employees, corporate and owners) satisfaction and quality service while meeting/exceeding financial goals. Position is responsible for short and long term planning and the management of the Food & Beverage operations in the front and back of the house. Develops and recommends the budget, marketing plans and objectives and manages within those approved plans. The major areas of responsibility/management include: Catering Operations, Kitchen, Restaurant(s), Room Service and Lounge(s). Participate in total hotel management as a member of the Hotel Executive Committee.
Under general supervision, provides prompt and courteous food service to restaurant customers.
Food Runner is responsible for the timely delivery of food and ensuring that plate presentations and food quality are of the highest standard possible.
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.
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.
The Summer Accounting Intern will support the Hotel & Restaurant Accounting (HRA) and Treasury teams with key finance and accounting projects across a multi-property hospitality portfolio.
This role provides hands-on exposure to corporate property accounting, cash management, reconciliations, and financial reporting processes. The intern will gain real-world experience working within a shared-services accounting environment that supports multiple hotels and restaurants, complex ownership structures, and evolving treasury operations.
This is an excellent opportunity for a motivated accounting student seeking practical experience in hospitality finance, corporate accounting,...
Maintains cleanliness and order in lobby and common guest areas. Provides prompt and courteous service to guests.
Overall management responsibility for the operation of the hotel including profitability, guest service, product quality, and overall cleanliness and maintenance of the hotel property. Operation of the hotel will be within the framework of approved 1) annual budget, 2) annual marketing plan, 3) annual capital expenditure plan, 4) annual wage plan, and always within the framework of all Company policies and procedures.
To ensure proper service from the front line through quality control, training of line cooks and ensure proper sanitation levels.
The Housekeeping Manager assists the Executive Housekeeper in managing associates’ and ensuring the cleanliness and sanitation of the hotel, guest rooms, public areas, laundry and other assigned areas. Coordinates all functions of the Housekeeping and Laundry departments and ensures impeccable levels of cleanliness and upkeep. Must demonstrate excellent leadership, communication and team building skills with associates, peers and across departments.
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.
Plan and manage the room and related area's operations of the hotel to achieve customer (guests, employees, corporate and owners) satisfaction and quality service while meeting/exceeding financial goals. This position is responsible for short and long-term planning and day-to-day operations of the Rooms Division, including but not limited to the front office, housekeeping and guest experience teams. Recommends the division's budget and manages expenses within approved budget constraints. As a key member of the hotel’s leadership team, which may include the Hotel Executive Committee, this role serves as the General Manager’s primary operational partner. This includes supporting strategic direction, driving associate...
To ensure proper service from the front line through quality control, training of line cooks and ensure proper sanitation levels.
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.
Flexible availability required. Position is part of UniteHERE Local 26 hospitality union.
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.
AM Line Cook – The Nickel & The Study | Hotel Teatro (Downtown Denver)
Start your day in one of Denver’s most iconic kitchens. The Nickel and The Study at Hotel Teatro are looking for a passionate AM Line Cook to help bring our brunch experience to life.
This role is perfect for someone who thrives in a fast-paced environment, takes pride in consistency and quality, and is excited to work alongside a talented culinary team led by Chef Franco and Jeremy.
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 Area Director of Revenue Management is responsible for driving the optimization of revenue, profitability, and market share across a portfolio of hotels, with a focus on both guest rooms and function space. This role provides strategic leadership in revenue management practices, ensuring alignment across demand forecasting, pricing, inventory control, and opportunity analysis.
The position collaborates closely with hotel leadership and Sage corporate teams to identify emerging market opportunities, guide sales and pricing strategies, and support overall commercial performance across transient, group, and...
Responsible for 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. Clean and maintain all corridors and public areas in accordance with all Food and Beverage procedures and standards and safety and security rules and regulations to ensure guest satisfaction.
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.
Under general supervision, provides prompt and courteous food service to customers.
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.
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.
Maintains cleanliness and order in lobby and common guest areas. Provides prompt and courteous service to guests.
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.
The Assistant Food & Beverage Manager assists in the management of daily restaurant operations, Room Service, Bar, and catering in order to achieve customer satisfaction and quality service. Manages menu updates, promotions, guest service, accurate ordering. Implements beverage and liquor control procedures and ensures liquor law compliance. Aligns of company policies and brand standards. Responsible for quality service, achieving financial and service goals, and managing within approved budgets.
Solicit, capture, plan and coordinate small meetings with 10 rooms or less, social and catering only functions, while maximizing the banquet space to meet and ideally exceed catering revenue goals. Position is responsible for finalizing catering only business. Recommends program and procedural changes.
Meets and exceeds revenue goals by developing new accounts and growing current hotel accounts in a profitable and win-win selling approach.
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.
Plan and manage two major functions of the hotel (e.g. the food & beverage and room operations) to achieve customer (guest, employee, corporate and owner) satisfaction and quality service while meeting/exceeding financial goals. Position is responsible for short and long term planning and day-to-day operations of two major functions in the hotel. Develops and recommends the budget, marketing plans and objectives and manages within those approved plans.
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.
