Job Listings

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

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 the restaurant and kitchen with clean and sanitary ware.

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.

Food Runneris responsible for the timely delivery of food and ensuring that plate presentations and food quality are of the highest standard possible.

Serves as the brand voice for the hotels’ and outlet's digital communication channels. Introduces new and creative ways to reach audiences, and creates digital marketing campaigns to include social and CMS. Is the copywriter for the hotel’s website and blog platforms.

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.

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

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 Resource Director (PRD) leads and manages all aspects of People Resource (PR) supporting activities for the property while balancing, supporting and addressing challenges and opportunities.  The PRD 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 Divisional Director of People Resources.

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

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

The Learning & Development Coordinator will be primarily responsible for supporting learning initiatives that enable Sage and its associates to continuously evolve and develop. This individual will support programs that help associates in advancing their skills and knowledge in alignment with Sage’s vision and values. In this role, a passion for helping people learn and grow is essential. Strong communication and administrative skills are key, with project management experience considered a plus. The Coordinator will be responsible for coordinating, supporting, tracking participation and completion, and reporting for multiple projects simultaneously.

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 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.

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.

To assist in the overall operation of the Human Resources function by maintaining accurate associate records. To provide support in the areas of employment, benefit administration, associate relations and training. Coordinate, administer and report on various human resource programs, system and procedures to aid in the attraction, retention and motivation of associates in accordance with policies, procedures and government laws and regulations. Daily administration of various benefit, government and associate relations programs. Recommends procedural/process changes.

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

The Assistant 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 prompt and courteous food service to restaurant customers.

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

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. Responsible for supervising the daily operations of the kitchen. Monitors food and labor costs.

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.

Plan and manage the restaurant, 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.

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

Plan and manage the kitchen team in the procurement, production, preparation and presentation of all food for the restaurant in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products.

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

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

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

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

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.

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.    

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.

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.

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 wine service to restaurant and lounge customers.

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.

Solicit, capture, plan and coordinate small meetings with 10 rooms or less, social and catering only functions, while maximizing the banquet space to meet and ideally exceed catering revenue goals. Position is responsible for finalizing catering only business. Recommends program and procedural changes.

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.

Solicit, capture, plan and coordinate small meetings with 10 rooms or less, social and catering only functions, while maximizing the banquet space to meet and ideally exceed catering revenue goals. Position is responsible for finalizing catering only business. Recommends program and procedural changes.

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

Representing the unique Hotel Commonwealth, our sales team represents a group of self-starters who are relationship oriented with a conscientious approach to sales.  Overall responsibilities include meeting and exceeding revenue goals by developing new group accounts and growing current hotel accounts in a profitable and win-win selling approach.

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.

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.

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

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.

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