To ensure proper service from the front line through quality control, training of line cooks and ensure proper sanitation levels.
Oversees the daily operations of the catering and group planning area to achieve customer satisfaction, quality service and compliance with local and corporate standard operating procedures. Captures and plans catering functions, small meetings with ten or less guestrooms and insures proper execution. Meets revenue expectations.
Cleans and prepares guest rooms by meeting established standards of cleanliness and propriety to assure guest satisfaction and maximize revenues.
Cleans and prepares guest rooms by meeting established standards of cleanliness and propriety to assure guest satisfaction and maximize revenues.
Our Maintenance Engineers are responsible for responding 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 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.
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.
Director of Sales is a senior level sales manager with hotel experience and leader of managers and associates. Reporting to the GM, directly leads sales team. Meets and exceeds revenue goals by developing new accounts and growing current hotel accounts in a profitable and win-win selling approach.
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.
To support the culinary teams of Departure, Urban Farmer, and our Banquets team in the procurement of exceptional quality food products from all culinary outlets. This is a fast-paced team that takes pride in delivering service and cuisine that goes a step beyond expectation. This position is key in the delivery of that promise.
Open availability between 6am-4pm Monday-Fridays,occassionally working on weekends.
The Restaurant Manager plans and manages 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 the restaurant and kitchen with clean and sanitary ware.
The successful candidate will be responsible for carrying a portable radio to maintain constant communication with all departments, responding promptly to engineering service calls with a priority on guest requests, and maintaining hotel equipment in an efficient, safe, and accident-free manner. The candidate will also possess specialized skills in one or more trades, including plumbing, electrical, carpentry, or HVAC, to ensure all tasks are performed efficiently and safely.
In addition to the above, this positions will also be responsible for assisting in the transportation of laundry to and from designated locations, operating a full-size truck and trailer, and managing a rolling laundry cart weighing up to 500 lbs.
This position requires a valid driver's license with a clean driving record, proven trade skills, the ability to handle heavy physical tasks, and effective communication skills.
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.
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 prompt and courteous food service to restaurant customers.
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.
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, 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 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.
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.
Meets and exceeds revenue goals by developing new accounts and growing current hotel accounts in a profitable and win-win selling approach.
To ensure proper service from the front line through quality control and ensuring 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 and ensuring proper sanitation levels.
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.
Under general supervision, provides prompt and courteous food service to restaurant customers.
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
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.
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.
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.
Cleans and prepares guest rooms by meeting established standards of cleanliness and propriety to assure guest satisfaction and maximize revenues.
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.
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.
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.
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.
Our Area Associate Director of Finance will supervise and coordinate the Accounting Operations in the hotel to ensure accurate, timely and consistent reporting in accordance with policies and procedures, Federal, State and local laws and regulations. Assist and support the Area Director of Finance in maintaining control over income, expenses and the assets and liabilities of the hotel. Position is responsible for the daily operation of Payroll, Accounts Receivable, Accounts Payable, Income Journal, General Cashiering, Taxes and internal controls. May recommend and implement operational changes.
In partnership with our Area Hotel Manager, our Operations Manager is responsible for the managing daily operations of the Front Office, Housekeeping and Engineering departments within the hotel.
In partnership with our Area Hotel Manager, our Operations Manager is responsible for the managing daily operations of the Front Office, Housekeeping and Engineering departments within the hotel.
In partnership with our Area Hotel Manager, our Operations Manager is responsible for the managing daily operations of the Front Office, Housekeeping and Engineering departments within the hotel.
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 hotel management as a member of the Area Leadership Team.
Coordinate, plan and supervise the production, plating and presentation of the food at all Banquet events in a cost effective, safe manner to meet/exceed customer expectations and attract future business. Responsible for the daily production of all banquet food. Assists in the creation and recommends menu changes. Recommends and implements procedural/production changes. Position reports to the Executive Chef.
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. Must have a flexible schedule to include days, evenings, hoilidays and weekends. Scheduled shift is 3pm - 11pm.
The Area Director of Finance is the financial leader of assigned hotels. Oversees all areas in finance, especially payroll, budgeting, forecasting and relevant duties. Supporting multiple hotels requires an ability to demonstrate excellent leadership skills, provides accurate and timely financial reports as requested by leadership and corporate. Implements internal control procedures that safeguard leaders, owner, assets and complies with Federal, State and Local regulations.
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.
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.
