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.
Oversee department operations in absence Chief Engineer. Uphold and enforce safety standards. Supervise maintenance team, assign and delegate work orders and projects, inspect work as need. Provide regular feedback to maintenance team. Discuss and make suggestions regarding talent to Chief Engineer, challenges, and process improvements. Act as advisor to Chief Engineer and hotel management in areas of specialty. Perform department, office, business, and administrative duties as assigned. Train maintenance team. 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. Perform all...
Plan and manage the hotel and related area's operations of the hotel to achieve customer (guests, associates, corporate customers and owners) satisfaction and quality service while meeting/exceeding financial goals. Position is responsible for short and long-term planning and day-to-day operations of the room and related areas. Recommends the area's budget and manages expenses within approved budget constraints. The major areas of responsibility/management include: the front office, guest services, housekeeping, security and restuarant. Participates in total hotel management as a member of the Hotel Executive Committee.
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.
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.
The Restaurant Manager plans and manages 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.
Plan and manage the restaurant, 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.
Plan and manage the Restaurant(s), Room Service and Lounge(s) 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(s), Room Service and Lounge(s). Recommends promotional ideas and procedural changes. Prepares forecasts, implements, monitors and controls the budgets for the various outlets.
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.
Serve as the first point of contact for guests, creating a warm, welcoming, and organized arrival experience. The Host manages reservations, seating flow, and communication between guests and the service team to support smooth operations and an exceptional dining experience.
They are an ambassador of happiness and hospitality for all guests and associates.
Prepare and serve beverages with accuracy, care, and genuine hospitality while creating welcoming, engaging experiences for guests. The Bartender is a hands-on service role responsible for cocktail execution, beverage knowledge, and maintaining an inviting bar environment. This role requires attentiveness, efficiency, and pride in delivering thoughtful hospitality at every interaction.
They are an ambassador of happiness and hospitality for all guests and associates.
Execute your station with speed, consistency, and care — every shift, every plate. The Line Cook is the heartbeat of the kitchen: focused, reliable, and committed to putting out food that reflects the standards and spirit of our restaurant.
They are an ambassador of happiness and hospitality for all guests and associates.
POSITION FOCUS
Deliver thoughtful, attentive food and beverage service that creates a welcoming and memorable dining experience for every guest. The Server is responsible for guiding guests through the menu, ensuring accuracy and timing, and maintaining service standards with care and professionalism.
They are an ambassador of happiness and hospitality for all guests and associates.
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.
Flexible schedule availability required.
Oversees and manages the guest experience for arriving, departing and in-house guests and VIP’s as determined by the hotel by ensuring accurate and timely information and services. Responds to inquiries regarding hotel information and guest concerns. Manages and elevates the guest experience through activations and hotel presence within the Parlour. Oversees and manages all aspects of the guest loyalty and VIP program to provide exceptional and personalized experiences for our most loyal guests. Promotes a safe environment and quality services to achieve maximum guest satisfaction and financial success. Report potential problems and opportunities to management with suggestions.
The Banquet Houseperson is responsible for the setup, maintenance, refresh, and breakdown of banquet and meeting spaces in accordance with event orders and company standards. This position plays a key role in ensuring banquet functions are executed efficiently, safely, and professionally while maintaining cleanliness and organization throughout all event spaces and service areas.
Oversee the breakfast service for our guests and ensure a quality dining experience which includes excellence in guest satisfaction with the highest food quality standards and service. Prepare food and beverage for the breakfast function. Maintain clean and sanitary kitchen and dining areas.
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.
Ensures seamless event execution by leading service staff, coordinating with culinary and event teams, and maintaining high standards of guest satisfaction. The focus is on clear communication, precise timing, and efficient on-site problem solving to deliver a smooth, professional banquet experience.
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.
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.
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/PEP property management system. If you are passionate about delivering luxury hospitality experiences, we invite you to apply.
To support the overall operation of the People & Culture (Human Resources) function by maintaining accurate associate records and delivering a positive, compliant, and people-first associate experience. This role provides support across employment administration, benefits, associate relations, and training. The People & Culture Coordinator coordinates, administers, and reports on various People & Culture programs, systems, and processes that support the attraction, engagement, development, and retention of associates, in alignment with Sage Hospitality Group policies, procedures, values, and applicable laws and regulations. This position also provides daily administration of benefit, government, and associate...
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.
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.
You'll step in for functions such as weddings, group dinners, or corporate events—typically behind portable/event bars rather than a permanent sit-down bar. 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.
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.
As a leader of Alpenrock’s food & beverage experience, this position brings the brand to life by cultivating welcoming, high-energy environments that reflect our mountain modern aesthetic and community-driven culture. Responsibilities include forecasting and managing budgets, implementing operational strategies, developing promotional programming, enhancing service standards, and leading teams that embody four-star hospitality. This role partners closely with culinary and hotel leadership to ensure Edwin Restaurant, the Lobby Bar, and in-room dining consistently deliver memorable experiences that celebrate the adventurous spirit of Breckenridge
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.
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 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.
Maintains an efficient, welcoming, and courteous restaurant operation by warmly greeting guests upon arrival, managing reservations and waitlists, coordinating seating arrangements, and establishing positive rapport to enhance the overall dining experience. Assists in maintaining smooth front-of-house operations by communicating effectively with guests and restaurant team members, accommodating special requests when possible, and ensuring timely and organized guest flow throughout service periods.
Under general supervision, provides prompt, professional, and courteous food and beverage service to restaurant guests while creating a welcoming and memorable dining experience. Responsible for accurately taking orders, serving food and beverages, anticipating guest needs, and maintaining comprehensive knowledge of menu offerings, daily specials, and restaurant standards.
Under general supervision, provides prompt, professional, and courteous food and beverage service to restaurant guests while creating a welcoming and memorable dining experience. Responsible for accurately taking orders, serving food and beverages, anticipating guest needs, and maintaining comprehensive knowledge of menu offerings, daily specials, and restaurant standards.
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