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.
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.Oversee and act as a lead to the Ski Valet staff ensuring highest levels of guest satisfactions and flow of procedures.
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.
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.
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 room and related area's operations of the hotel to achieve customer (guests, employees, corporate 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 hotel operations. Recommends the area's budget and manages expenses within approved budget constraints. May have responsibility as a member of the Hotel Executive Committee.
Inspire, motivate and create a customer focus and sales oriented environment within every department of the business to drive excellence in market reputation, associate engagement, overall financial excellence and owner satisfaction.
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.
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.
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.
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.
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.
Meets and exceeds revenue goals by developing new accounts and growing current hotel accounts in a profitable and win-win selling approach.
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.
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.
Assist Restaurant Manager in all phases of restaurant operations. Responsible for complete restaurant operation in absence of manager.
The General Accountant maintains the property’s Income Audit, Accounts Receivable, Accounts Payable, Payroll System, and General Cashier functions in a timely, accurate manner in accordance with accounting policies and procedures. Sort documents and post debits/credits to proper accounts. Verify amounts and codes on various forms for accuracy. Balance entries and make necessary corrections. Maintain and make necessary adjustments to records and/or logs such as journals, payroll/time reports, or property records. Verify and reconcile simple bank statements or department records.
Plan and manage the kitchen staff in the procurement, production, preparation and presentation of all food for the outlets in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products.
The Corporate Director, Sales and Marketing Operations strategically oversees the Sales discipline for a collection of hotels within Sage Hotel Management. The goal is to maximize revenues through all channels, sales and marketing efforts which will ultimately provide the best possible return on investment for our owners and equity partners.
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.
Under general supervision, provides the restaurant and kitchen with clean and sanitary ware.
We are looking to hire a hard-working and experienced lead line cook to supervise all food preparation activities and ensure that high standards of hygiene and cleanliness are maintained. The lead line cook’s responsibilities include assisting the head cook in preparing entrées, advising our line cooks on suitable portion sizes, and ensuring that food items are stored at the correct temperatures. You should also be able to train line cooks and attend all mandatory meetings.
To be successful as a lead line cook, you should be knowledgeable of various cooking techniques and have a passion for food. Ultimately, an exceptional lead line cook should be able to work in a fast-paced environment and demonstrate excellent...
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 primary objective of the Regional Director of Operations is to assist the Vice President with the overall operations of some or all properties within the Vice Presidents respective division and region. This position is responsible for results, as well as assisting the Vice President with the development and execution of strategies that will support, strengthen, and grow, the Hotel Operations. Responsibilities will include driving service excellence, developing and executing plans to improve performance, working closely with the Vice Presidents of Finance, Sales, Revenue Management and Human Resources in assessing and driving overall performance while maintaining positive owner relationships.
Responsible for managing the assignment of rooms and supports the Front Office by serving as the liaison between Sales, Housekeeping, Engineering, Finance and the Front Office.
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, including but not limited to, Marriottbranded upscale lifestyle properties. 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.
Under general supervision, provides prompt and courteous food service to restaurant customers.
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.
Cleans and prepares guest rooms by meeting established standards of cleanliness and propriety to assure guest satisfaction and maximize revenues.
Our Area Reservations Coordinator is responsible for handling all telephone inquiries and reservations and providing efficient, accurate and courteous reservation services and telephone solicitations while maintaining on-going communications with group sales and the front desk on room status. Additionally, they are responsible for assistance with maximizing revenues and meeting the annual budget.
The General Manager of Food and Beverage is responsible for successfully driving all food and beverage operations; including banquets, culinary and restaurant outlets. Ensures high food quality and service levels while maximizing revenue, accurate forecasting and budgeting. Ensure accurate inventory controls are implemented, menus are continually updated and food costs are kept in line. Develop and implement annual budgets and marketing plans to penetrate new sales opportunities and maximize use within existing markets. Must demonstrate excellent leadership, communication and team building skills with associates, peers and across departments.
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.
This position is requires open avialability on the PM shift (2pm - 10:30pm)
Our Host is responsible for maintaining an efficient and courteous restaurant operation by greeting arriving customers, seating, establishing rapport and assisting with restaurant service. Additionally, this will be cross trained to assist in both our Busser and Food Runner roles as needed.
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.
Cleans and prepares guest rooms by meeting established standards of cleanliness and propriety to assure guest satisfaction and maximize revenues.
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.
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.
Under general supervision, provides an excellent and attentive guest arrival experience which may include porter services to hotel guests. Ensures their satisfaction and comfort by promptly and courteously responding to guest requests.
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.
Our Area Director of Engineering is responsible for developing, implementing and managing emergency programs for the operation and maintenance of all equipment and physical structures and landscaping in compliance with corporate/franchise standards, local, state and national codes and regulations to protect the asset, guests and employees, to ensure optimum operations, minimize expenses and maximize customer satisfaction. This position is additionally responsible for the short and long-term planning and day-to-day operations of the engineering division and recommends the department's budget and capital expenditures and manages expenses within approved budget constraints. Participates in total...
To ensure proper service from the front line through quality control, training of line cooks and ensure proper sanitation levels.
Plan and manage the room and related area's operations of the hotel to achieve customer (guests, employees, corporate 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 hotel operations. Recommends the area's budget and manages expenses within approved budget constraints.
Inspire, motivate and create a customer focus and sales oriented environment within every department of the business to drive excellence in market reputation, associate engagement, overall financial excellence and owner satisfaction.
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.
Responds in a professional and courteous manner to telephone inquiries regarding reservations and hotel information by providing accurate and timely information and service. Use selling techniques to make reservations that support the properties selling strategies. Maximizes yield opportunities and meets revenue goals, as established by leadership.
The Marketing Manager assists with the development, implementation and management of online marketing programs, websites, social media, SEO, content, and related programs. Coordinates with outside digital agencies and property staff to ensure all program objectives are achieved and revenue is maximized. The ideal candidate demonstrates enthusiasm and passion for all facets of marketing. Works with designated hotels to create branded and unique property identities with forward-looking positioning statements, supported with online and offline content and initiatives that develop the hotels identity.
Assist sales managers in obtaining customer satisfaction by performing clerical and administrative duties relating to guest and hotel communications and sales. Responds to telephone and in-person inquiries regarding reservations, hotel information and guest concerns.
Plan and manage 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.
Under general supervision, provides prompt and courteous food service to restaurant customers.
