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.
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.
Oversee daily operations across multiple food and beverage outlets, ensuring warm hospitality, consistent service execution, and an exceptional guest experience in each. The F&B Outlets Manager is a visible leader on the floor across all assigned outlets, responsible for associate development, service standards, and operational discipline while supporting financial performance and compliance.
They are an ambassador of happiness and hospitality for all guests and associates.
Supervise 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. Responsible for supervising the daily operations of the kitchen. Monitors food and labor costs.
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.
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.
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
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.
Room Attendant cleans and prepares guest rooms by meeting established standards of cleanliness and propriety to assure guest satisfaction and maximize revenues.
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.
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.
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.
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.
Support the Executive Chef in leading daily kitchen operations while ensuring consistent food quality, safety, sanitation, and associate development. The Sous Chef is a hands-on leader responsible for executing service, maintaining standards, and fostering a respectful, collaborative kitchen environment.
They are an ambassador of happiness and hospitality for all guests and associates.
Serve as the strategic culinary leader for the property, responsible for the performance, culture, and direction of all kitchen operations. The Executive Chef oversees food quality, safety, sanitation, and financial performance while partnering with operations leadership to deliver consistent, thoughtful hospitality across all outlets. This role balances culinary vision with operational discipline and people leadership.
They are an ambassador of happiness and hospitality for all guests and associates.
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.
Bartender: Setting 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.
Barista: Our Barista is responsible for honoring each and every customer by providing excellent customer service and serving high-quality coffee and food products to our guests.
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.
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.
Plan, organize and manage the in house details for group, local and/or social bookings (e.g. Guest rooms, corporate events, social events, 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.
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.
Cleans and prepares guest rooms (overnight/PM) by meeting established standards of cleanliness and propriety to assure guest satisfaction and maximize revenues.
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.
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.
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.
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.
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 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, room service and pool operations. May be required to assist with lounge and/or coffeehouse. Recommends promotional ideas and controls the budgets for the various areas.
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, 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.
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.
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.
The Busser at Departure 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. This role contributes to the vibrant dining culture at The Nines, where every service moment is an opportunity to reflect Portland's warmth and culinary identity.
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 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
As we work to fully resume Sage’s operations, we want to connect with the best and brightest talent out there – YOU!
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