Job Listings

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.

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

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

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

The Massage Therapist administers professional massage and body treatments to our guests. They must have a thorough knowledge of numerous massage modalities, possess a general understanding of body treatments and be willing to train in our spa’s specific massage and body treatment offerings. They must possess excellent communication skills and be able to learn the product and service knowledge necessary to effectively provide wellness solutions to meet the needs of our guests. They must hold and maintain a current state license and required insurance.

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.

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.

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

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.

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

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

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.

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.

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. 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.

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.  

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.

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.

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.

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.

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.

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

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.

Steward/Dishwasher under general supervision, provides the restaurant and kitchen with clean and sanitary ware.

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

Bartender is 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 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.

Prepare food items in accordance with production requirements and quality standards while maintaining a safe sanitary work environment.   This position will work a fixed scheduled. Monday-Friday 4:30pm-9:00pm. 

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

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.

Our Overnight Restaurant Cleaner ensures sanitation standards and cleanliness in all areas of Dirty Habit including the kitchen, restaurant, meeting spaces, restrooms, patio and back-of-house areas, in preparation for the following day’s business. Performs other duties as assigned, requested or deemed necessary by management.

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

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.

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

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

Manage the implementation of all property and equipment preventive maintenance and repairs, monitor life safety systems and utilities and assist in the administration of the department in compliance with all corporate/franchise standards and local, state and national codes and regulations to protect assets, guests and employees. Manage the day-to-day operations. Recommend and implement procedural changes. Monitor and control expenses.

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

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. Requires flexible schedule availability.

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

To meet and exceed property revenue goals by developing team members, acquiring new and repeat business and determining best practices for growing/expanding revenue generation while providing a unique and appealing experience.

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

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

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.