Job Listings

The purpose of this role is to identify, ensure alignment and implement a talent management plan that addresses both the strategic and operational needs of the business. The People Resource Director (PRD) leads and manages all aspects of People Resource (PR) supporting activities for the property while balancing, supporting and addressing challenges and opportunities.  The PRD acts as the strategic advisor to the Executive Committee on all people related matters and reports directly to the General Manager with direction from the Divisional Director of People Resources.

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

The Brand & Experience Manager is a brand ambassador who will work with a variety of constituencies; someone who will focus priorities while juggling multiple tasks and goals. This person will be an adept marketer and possess a high level of event management knowledge. This is a position that requires excellent organization and communication skills so that daily tasks are completed in an efficient and timely manner.   This is a position that requires excellent organization and communication skills so daily tasks are successfully completed in an efficient and timely manner. Conducts themselves in a professional,...

Executive office administrative support, along with quality coordinator job duties - as it relates to the total guest experience.To support Sage’s Vision of being recognized by our customers as the best in our business through ensuring a culture that “makes the ordinary extraordinary!” You should champion this culture in every touch point of our business from our associates, guests, owners and communities. The service and courtesy you extend and promote on a daily basis will ensure a healthy and productive culture of serving others with excellence.  

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

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.

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.

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.

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.

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 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 prompt and courteous food service to restaurant customers.

Search for, respond to and handle any security problems, issues, concerns and disaster emergency situations in accordance with all policies, procedures and regulations to ensure the safety and security of the hotel's assets, guests, and employees.

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.

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

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.

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

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 prompt and courteous food service to restaurant customers.

The Banquet Manager is responsible for the successful operation of the banquets department. Ensures all banquet activities are carried out professionally and to standard while maximizing profitability. Manages, motivates and empowers associates. Serves as the banquet department liaison to all other hotel departments. Must demonstrate excellent leadership, communication and team building skills with associates, peers and across departments.  Based on Banquet business, there will be times where you may be assigned to cover shift in our daily restaurant operations at our Hello Betty Restaurant.

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.

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

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

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.

Ensure staff is working together as a team to ensure optimum service and that guest needs are met. Inspect grooming and attire of staff and rectify any deficiencies. Complete opening and closing duties including setting up necessary supplies and tools, cleaning all equipment and areas, locking doors, etc. Inspect storage areas for organization, use of FIFO, and cleanliness. Complete scheduled inventories and stock and requisition necessary supplies. Monitor dining rooms for seating availability, service, safety, and well being of guests.

Meets and exceeds revenue goals by developing new accounts and growing current hotel accounts in a profitable and win-win selling approach.

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. Recommends program and procedural changes.

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

Line Cook PM ensures proper service from the front line through quality control, training of line cooks, and ensures 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.

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

Bill and collect all revenue owed to the hotel in an accurate, timely manner in accordance with accounting policies and procedures.

Oversees the daily operations of the catering and group planning area to achieve customer satisfaction, quality service and compliance with local and corporate standard operating procedures. Captures and plans catering functions, small meetings with ten or less guestrooms and insures proper execution. Meets revenue expectations.

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.

Assist Restaurant Manager in all phases of restaurant operations. Responsible for complete restaurant operation in absence of manager.

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

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

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.

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

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.

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

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.

Host 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.

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.

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