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.
Supervise the kitchen staff in the daily production, preparation and presentation of all food for the market stations 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.
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.
Under general supervision, provides prompt and courteous food service to restaurant customers.
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.
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.
Plan and manage 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.
To ensure proper service from the front line through quality control and ensuring proper sanitation levels.
Assists with the supervision and coordination of the accounting operations in the hotel. Compiles, reviews, reconciles, prepares and analyzes entries to facilitate the bookkeeping function. Assists with the processing of financial statements and other reports to ensure accurate, timely information.
The position assists with the functions of Payroll, Accounts Receivable, Accounts Payable, Income Journal, General Cashiering, Taxes, and Internal Controls. In some instances is responsible for the daily operation of an area (Credit Manager, F&B Controls, Accounts Receivable). Responsible and encouraged to make recommendations, suggest financial control changes and report SOP and procedural...
Aids the Bar Manager in planning and managing the bar, 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. The position is responsible for the short-term planning and daily operations of the bar. Recommends promotional ideas and controls the budgets for the various areas.
To ensure proper service from the front line through quality control, training of line cooks and ensure proper sanitation levels.
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.
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.
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.
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.
Our Restaurant Manager role is responsible for the day-to-day management of PLS on Post.
Director of Sales & Marketing meets and exceeds revenue goals by developing new accounts and growing current hotel accounts in a profitable and win-win selling approach.
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.
Plan and manage the kitchen staff in the procurement, production, preparation and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products.
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.
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.
Our Server provides prompt and courteous food service to our guests.
Under general supervision, provides the restaurant and kitchen with clean and sanitary ware.
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.
Prepare food items in accordance with production requirements and quality standards while maintaining a safe sanitary work environment.
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.
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.
Under general supervision, provides prompt and courteous food service to restaurant customers.
Assist Restaurant Manager in all phases of restaurant operations. Responsible for complete restaurant operation in absence of manager.
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.
Responsible for the timely delivery of food and ensuring that plate presentations and food quality are of the highest standard possible.
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 Rooms Inspector ensures associates promptly clean public areas and guest rooms are maintained, cleaned and inspected to standard for resale to incoming guests. Responsible for training associates on customer service, cleaning standards, and adherence to the department’s operations. Inspects rooms and assigned areas for cleanliness and maintenance.
Cleans and prepares guest rooms by meeting established standards of cleanliness and propriety to assure guest satisfaction and maximize revenues.
Under general supervision, provides ski valet services to hotel guests, ensuring their satisfaction and comfort by promptly and courteously assisting with ski equipment retrieval, storage, and transportation. Assist guests with all ski-related needs and provide exceptional service for an elevated mountain experience.
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.
Under general supervision, provides prompt and courteous food service to restaurant customers.
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.
Under general supervision, provides the restaurant and kitchen with clean and sanitary ware.
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.
Under general supervision, provides the restaurant and kitchen with clean and sanitary ware.
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.
Our Lead Engineer will oversee department operations in absence of the Area Hotel Manager and Area Director of Engineering. They will uphold and enforce safety standards, supervise maintenance team, assign and delegate work orders and projects, inspect work as need. Provide regular feedback to maintenance team. Discuss and make suggestions regarding talent to Area Hotel Manager and Area Director of Engineering, challenges, and process improvements. Act as advisor to Area Hotel Manager and Area Director of Engineering and hotel management in areas of specialty. Perform department, office, business, and administrative duties as assigned. Train maintenance team. Carry a portable radio, staying in constant communication with the central...
Our Lead Engineer will oversee department operations in absence of the Area Hotel Manager and Area Director of Engineering. They will uphold and enforce safety standards, supervise maintenance team, assign and delegate work orders and projects, inspect work as need. Provide regular feedback to maintenance team. Discuss and make suggestions regarding talent to Area Hotel Manager and Area Director of Engineering, challenges, and process improvements. Act as advisor to Area Hotel Manager and Area Director of Engineering and hotel management in areas of specialty. Perform department, office, business, and administrative duties as assigned. Train maintenance team. Carry a portable radio, staying in constant communication with the central...
Our Lead Engineer will oversee department operations in absence of the Area Hotel Manager and Area Director of Engineering. They will uphold and enforce safety standards, supervise maintenance team, assign and delegate work orders and projects, inspect work as need. Provide regular feedback to maintenance team. Discuss and make suggestions regarding talent to Area Hotel Manager and Area Director of Engineering, challenges, and process improvements. Act as advisor to Area Hotel Manager and Area Director of Engineering and hotel management in areas of specialty. Perform department, office, business, and administrative duties as assigned. Train maintenance team. Carry a portable radio, staying in constant communication with the central...
To ensure proper service from the front line through quality control, training of line cooks and ensure proper sanitation levels.
