Job Listings

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.

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 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 & Culture Director leads and manages all aspects of People and Cultre supporting activities for the property while balancing, supporting and addressing challenges and opportunities.  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 Regional Director of People & Culture.

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.

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.

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...

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.

The Director of Catering and Conference Services directs all areas of catering sales and operations, including achieving goals and objectives, while analyzing potentials for business growth. Ensures all catering operations are in alignment with the direction of the Director of Sales, General Manager, Company, brand standards, and local, state and federal regulations. Ensures quality service, achieving financial goals and implementing short and long term strategies. Develops budget, marketing and business plans and capital expenditures.

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

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

Under general supervision, provides prompt and courteous food service to restaurant customers.

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

Maintains cleanliness and order in lobby and common guest areas. Provides prompt and courteous service to guests.

Under general supervision, provides prompt and courteous food service to customers.

Under general supervision, provides prompt and courteous food service to restaurant customers.

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