With minimal supervision needed, prepare food items in accordance with production requirements and quality standards while maintaining a safe sanitary work environment.
The Director of Finance is the financial leader of the hotel. Oversees all areas in finance, especially payroll, budgeting, forecasting and relevant duties. Demonstrates excellent leadership skills and 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.
The Director of Finance is the financial leader of the hotel. Oversees all areas in finance, especially payroll, budgeting, forecasting and relevant duties. Demonstrates excellent leadership skills and 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.
Under general supervision, provides porter services to hotel guests and ensures their satisfaction and comfort by promptly and courteously responding to guest requests. Oversee and act as a lead to the Bell/Valet staff ensuring highest levels of guest satisfactions and flow of procedures.
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.
Under general supervision, provides the restaurant and kitchen with clean and sanitary ware.
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.
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 the restaurant and kitchen with clean and sanitary ware.
Meets and exceeds revenue goals by developing new accounts and growing current hotel accounts in a profitable and win-win selling approach. Manager manages accounts with travel throughout the year and negotiates rates for those accounts which travel on a consistent basis. Manager does not book group business. Groups (10 or more rooms per night) will be turned over to the group sales team.
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 by meeting established standards of cleanliness and propriety to assure guest satisfaction and maximize revenues.
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.
Prepare food items in accordance with production requirements and quality standards while maintaining a safe sanitary work environment.
The Director of Housekeeping is responsible for ensuring the cleanliness and sanitation of the hotel, guest rooms, public areas and other assigned areas. Directs and coordinates all functions of the Housekeeping and Laundry departments and ensures impeccable levels of cleanliness and upkeep. Implements inventory and cost controls and ensures expenses are carefully managed. Must demonstrate excellent leadership, communication and team building skills with associates, peers and across departments.
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.
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.
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.
The Night Auditor audits, balances and reports 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.
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.
Develop, implement and manage 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. Position is responsible for the short and long term planning and day-to-day operations of the engineering division. 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 hotel Executive Committee.
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 Housekeeping Turndown Attendant is responsible for making lasting impressions on our guests by ensuring the guest’s room is clean, attractive and welcoming at all times. Ensures the “extra touches” are exhibited for our discerning guests by providing added amenities and services.
Under general supervision, provides prompt and courteous food service to restaurant customers.
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.
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.
Cook delicious smash burgers and savory sides that delight our guests while ensuring proper service from the front line through quality control and sanitation levels.
To ensure proper service from the front line through quality control, training of line cooks and ensure proper sanitation levels.
Responsible for 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. Clean and maintain all corridors and public areas in accordance with all Food and Beverage procedures and standards and safety and security rules and regulations to ensure guest satisfaction.
Responsible for the timely delivery of food and ensuring that plate presentations and food quality are of the highest standard possible.
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 Area Director of People Resource (ADPR) leads and manages all aspects of People Resource (PR) supporting activities for multiple properties while balancing, supporting and addressing challenges and opportunities. The ADPR acts as the strategic advisor to the Executive Committee (s) on all people related matters and reports directly to the General Manager.
Provide strategic leadership and operational oversight for the property’s entire food and beverage division, including restaurants, bars, catering/banquets, and in-room dining. Responsible for ensuring profitability, guest satisfaction, compliance, and innovation across all outlets. Partners with senior leadership to achieve financial goals, drive culture, and deliver extraordinary guest experiences while maintaining consistency and compliance with company standards and brand expectations.
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.
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.
To ensure proper service from the front line through quality control and ensuring proper sanitation levels.
Under general supervision, provides prompt and courteous food service to restaurant customers.
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.
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.
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.
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 essential functions of Maintenance Technician 1 plus special skills in a particular trade: plumbing, electrical, carpentry, HVAC in an efficient, safe, accident-free manner.
Primary focus is on executing all aspects of events at Heinz Hall, where the hotel provides all food and beverage catering needs including bars and concessions during performances, meetings, social functions and catering.
Manage banquet service operations to achieve customer satisfaction, quality service and compliance with corporate/franchise policies and procedures while meeting/exceeding financial goals.
Position is responsible for long and short term planning and day-to-day operations of the...
Cleans and prepares guest rooms by meeting established standards of cleanliness and propriety to assure guest satisfaction and maximize revenues.
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.
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.
Plan and manage the bar 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 bar and lounge.
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.
Achieves or exceeds revenue goals by selling and fully servicing social groups including wedding blocks and small groups as assigned by the Director of Sales + Marketing. Ensures all client needs are understood, met and exceeded.
