Under general supervision, provides prompt and courteous food service to restaurant customers.
Plan and manage the Restaurant, Room Service, Bar, and catering 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, Room Service, Bar and catering. Recommends promotional ideas and procedural changes. Prepares forecasts, implements, monitors and controls the budgets for the various outlets.
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 and ensuring proper sanitation levels.
Prepare food items in accordance with production requirements and quality standards while maintaining a safe sanitary work environment.
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.
Plan, organize and manage the in house details for large group and convention booking (e.g. Guest rooms, menus, set-up, etc.) Participate in negotiating meetings/functions, rooms, rates and all related requirements. Ensure maximization of room and meeting space, revenues, and profits while delivering a quality product. Focus on execution of all aspects of event planning including coordination from the signing of a group contract forward, VIP needs, amenities, group resumes, and rooming lists.
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...
Under general supervision, provides the restaurant and kitchen with clean and sanitary ware.
Under general supervision, provides ski valet services to hotel guests, ensuring their satisfaction and comfort by promptly and courteously assisting with ski equipment retrieval, storage, and transportation. Assist guests with all ski-related needs and provide exceptional service for an elevated mountain experience.
The Rooms Inspector ensures associates promptly clean public areas and guest rooms are maintained, cleaned and inspected to standard for resale to incoming guests. Responsible for training associates on customer service, cleaning standards, and adherence to the department’s operations. Inspects rooms and assigned areas for cleanliness and maintenance.
The Front Desk Manager is responsible for the daily operation of the Front Desk and acts as the main contact for guests and other hotel departments. Ensures an efficient guest registration, check out and telephone service. Ensures front desk agents are completed in accordance to established policies and procedures. Assists in the training and hiring of Front Desk Agents.
Cleans and prepares guest rooms by meeting established standards of cleanliness and propriety to assure guest satisfaction and maximize revenues.
Assist Restaurant Manager in all phases of restaurant operations. Responsible for complete restaurant operation in absence of manager.
Under general supervision, provides prompt and courteous food service to restaurant customers.
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.
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.
Keep all bar/lounge equipment and supplies at the proper level throughout all hours of operation in order to ensure proper service to all guests.
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 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.
To ensure proper service from the front line through quality control, training of line cooks and ensure proper sanitation levels.
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.
Prepare food items in accordance with production requirements and quality standards while maintaining a safe sanitary work environment.
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.
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.
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.
To ensure proper service from the front line through quality control, training of line cooks and ensure proper sanitation levels.
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.
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.
To ensure proper service from the front line through quality control and ensuring proper sanitation levels.
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.
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 the restaurant and kitchen with clean and sanitary ware.
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.
Working directly with the Area Director of People & Culture, create a work environment that allows for personal growth and development for all associates, encourages an empowered and engaged workforce while supporting the Sage values. Ensure prompt and appropriate response to conflict management. Evaluate and support proper staffing levels and positions to ensure the success of the hotel.
Coordinate, administer and report on various human resource programs, system and procedure to aid in the attraction, retention and motivation of employees in accordance with policies, procedures and
government laws and regulations while promoting a safe, fair, positive work environment. The position is responsible for recruiting and hiring...
Cleans and prepares guest rooms by meeting established standards of cleanliness and propriety to assure guest satisfaction and maximize revenues.
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.
Under general supervision, provides the restaurant and kitchen with clean and sanitary ware.
Prepare food items in accordance with production requirements and quality standards while maintaining a safe sanitary work environment.
Responsible to manage all aspects of preventative maintenance, safety and security of the hotel and its customers. Coordinate and performs routine, preventive and emergency interior / exterior maintenance and repairs to obtain high levels of customer satisfaction and optimum efficiency for the operation. Supervise, train, assign, and delegate work orders or projects and inspect the work quality of maintenance teams. Make suggestions regarding performance, talent, challenges, and process improvements. This role is also responsible for the oversight of the hotel operations in the absence of a department leader.
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.
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.
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.
Plan and manage the unionized 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.
Food Runneris responsible for the timely delivery of food and ensuring that plate presentations and food quality are of the highest standard possible.
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.
