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.
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.
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.
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.
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.
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.
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.
The Maintenance Supervisor oversees department operations in the absence of department leadership. Responds to guest requests and insures the safety of associates and guests.
Host 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.
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.
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.
Supervise the food and beverage 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.
The Area Director of Revenue Management is responsible for the maximization of revenue, profit, and market share associated with rooms and function space for two hotels. This role is central to maintaining the high standards that define every stay at Marriott Denver Tech Center and the AC Minneapolis.
The Director of Sales & Marketing (DOSM) is responsible for leading the overall commercial strategy for Hotel Commonwealth, a premier independent property located in Boston’s Kenmore Square, to meet and exceed revenue and market share goals. This role drives topline performance through strategic sales leadership, targeted market development, and integrated marketing initiatives across group and transient segments. The DOSM will directly manage and grow key high-profile group accounts, including the key property partnerships and large volume accounts, leveraging deep relationships to maximize production, retention, and long-term strategic value. Additionally, the role will focus heavily on...
The Assistant Food & Beverage Manager assists in the management of daily restaurant operations, Room Service, Bar, and catering in order to achieve customer satisfaction and quality service. Manages menu updates, promotions, guest service, accurate ordering. Implements beverage and liquor control procedures and ensures liquor law compliance. Aligns of company policies and brand standards. Responsible for quality service, achieving financial and service goals, and managing within approved budgets.
Under general supervision, provides bell and 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.
The Loss Prevention Officer plays a vital role in maintaining a safe, secure, and welcoming environment for guests, associates, and visitors. This position is responsible for monitoring hotel operations, preventing loss or damage to property, and ensuring compliance with safety and security standards.
Serving as a visible and approachable presence throughout the property, the Loss Prevention Officer combines vigilance with hospitality and protecting the hotel while delivering a calm, professional, and guest focused experience. This role requires strong attention to detail, sound judgment, and the ability...
The Rooms Inspector ensures all guest rooms are cleaned and inspected to standard for resale to incoming guests. Responsible for training associates on cleaning standards, and adherence to the department’s operations. Inspects rooms and assigned areas for cleanliness and maintenance.
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 Director of Food & Beverage at Hotel Van Zandt brings genuine Austin character to every responsibility, supporting a hotel where live music fills the air nightly and Four-Diamond service is the standard. Plan and manage the Human Resources and operations of the Food and Beverage departments to achieve customer (guest, employees, corporate and owners) satisfaction and quality service while meeting/exceeding financial
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.
As a leader of Alpenrock’s food & beverage experience, this position brings the brand to life by cultivating welcoming, high-energy environments that reflect our mountain modern aesthetic and community-driven culture. Responsibilities include forecasting and managing budgets, implementing operational strategies, developing promotional programming, enhancing service standards, and leading teams that embody four-star hospitality. This role partners closely with culinary and hotel leadership to ensure Edwin Restaurant, the Lobby Bar, and in-room dining consistently deliver memorable experiences that celebrate the adventurous spirit of Breckenridge
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.
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.
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.
Bartender: Setting 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.
Barista: Our Barista is responsible for honoring each and every customer by providing excellent customer service and serving high-quality coffee and food products to our guests.
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.
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.
The Director of Finance serves as the financial leader of The Ben Hotel, overseeing all areas of the hotel’s finance operation, including payroll, budgeting, forecasting, financial reporting, and internal controls. This role provides strategic financial guidance to hotel leadership and Sage Hospitality, ensuring timely, accurate reporting and sound business decisions. The Director of Finance safeguards hotel and owner assets, maintains strong internal controls, and ensures compliance with all applicable federal, state, and local laws and regulations.
Overall management responsibility for the operation of the hotel including profitability, guest service, product quality, and overall cleanliness and maintenance of the hotel property. Operation of the hotel will be within the framework of approved 1) annual budget, 2) annual marketing plan, 3) annual capital expenditure plan, 4) annual wage plan, and always within the framework of all Company policies and procedures.
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.
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 prompt and courteous food service to customers. Set-up, service and break down assigned functions in a safe, accident-free manner.
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