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.
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 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.
To ensure proper service from the front line through quality control, training of line cooks and ensure proper sanitation levels. Availability needs to be 1pm-1130pm
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 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 goals. Position is responsible for short and long term planning and the management of the Food & Beverage operations in the front and back of the house. Develops and recommends the budget, marketing plans and objectives and manages within those approved plans. The major areas of responsibility/management include: Catering Operations, Kitchen, Restaurant(s), Room Service and Lounge(s). Participate in total hotel management as a member of the Hotel Executive Committee.
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 Room Attendants clean and prepare guest rooms by meeting established standards of cleanliness and propriety to assure guest satisfaction and maximize revenues.
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 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.
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.
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.
Under general supervision, provides prompt and courteous food service to restaurant customers.
POSITION FOCUS
To act as an assistant to the server, by capably handling all guest needs while working as a cohesive team within the entire Urban Farmer Front of the House Staff.
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.
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.
To ensure proper service from the front line through quality control, training of line cooks and ensure proper sanitation levels.
Under general supervision, provides the restaurant and kitchen with clean and sanitary ware.
Prepare food items in accordance with production requirements and quality standards while maintaining a safe sanitary work environment.
Prepare food items in accordance with production requirements and quality standards while maintaining a safe sanitary work environment.
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.
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.
Cleans and prepares guest rooms by meeting established standards of cleanliness and propriety to assure guest satisfaction and maximize revenues. Scheduled on average of 16-24 hours per week.
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.
The Area Director of Revenue Management is responsible for the maximization of revenue, profit, and market share associated with rooms and function space for multiple hotels. Demonstrates excellent leadership skills by educating others and ensures understanding and gains buy-in of the revenue management processes associated with demand, revenue, forecasting, opportunity analysis, and inventory management. Works with hotel leaders to recommend and identify future markets, hotel opportunities, guide hotels sales strategy and pricing for transient, group, and catering.
Lead and oversee daily bar operations with a strong emphasis on hospitality, beverage execution, and
associate development. The Bar Manager is responsible for delivering thoughtful, consistent, and
elevated bar experiences while maintaining operational excellence, compliance, and financial
accountability. This role balances hands-on leadership behind the bar with ownership of service
standards, training, and beverage execution. You are an ambassador of happiness and hospitality for all guests and associates.
The F&B Food Runner/IRD Server plays a key role in delivering exceptional service to our guests through timely, accurate, and professional food and beverage delivery. This hybrid position combines the responsibilities of an IRD server, food runner, and (if applicable) order taker. The ideal candidate is attentive to detail, guest-focused, and capable of working efficiently across various service areas including guest rooms, restaurant outlets, and pool decks. Responsabilities will include set-up, delivery, and retrieval of food and beverage orders to guest rooms and hospitality suites while ensuring quality service,...
Under general supervision, provides prompt and courteous food service to restaurant customers.
POSITION FOCUS
The Director of Sales & Marketing (DOSM) is the strategic and commercial leader responsible for driving The Hotel Landing’s revenue performance, brand positioning, and long-term market success. This is a property-based role, requiring the leader to work onsite a minimum of 4–5 days per week, particularly through stabilization and ongoing achievement of monthly and quarterly budget objectives.
Demonstrate experience securing and managing placement within elite luxury travel programs and spearhead luxury consortia and preferred partner strategy through driving qualification, application, and ongoing optimization across programs such as Virtuoso, American Express Fine Hotels & Resorts, Chase the Edit, and...
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.
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.
Cleans and prepares guest rooms by meeting established standards of cleanliness and propriety to assure guest satisfaction and maximize revenues.
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 and Chef de Cuisine in creating and implementing menu and production changes.
The Area Marketing Coordinator 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.
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 Marketing and Events Coordinator serves as the brand voice for Denver Union Station’s Captive F&B digital communication channels. Introduces new and creative ways to reach audiences, and creates digital marketing campaigns to include social and CMS. Begins the copywriting process for Union Station’s social media, newsletter, and website with review from the Director of Marketing. Aids in executing Marketing Events for Denver Union Station.
Spa Cleaning Attendant are responsible for the cleanliness and sanitation of the Spa and Fitness Center’s public areas, treatment rooms and locker rooms. Ensures all areas are properly stocked with supplies, towels and linen.
Prepare food items in accordance with production requirements and quality standards while maintaining a safe sanitary work environment.
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 Bench Restaurant Manager is a full-time traveling leader who steps into Sage
Restaurant Concepts locations wherever support is needed. They bring consistency, energy, and leadership to the floor — elevating operations, strengthening teams, and protecting the integrity of our guest experience across the portfolio.
This role embodies the SRC mission and culture in every property they touch, seamlessly adapting to new environments while driving results that reflect our brand standards and values.
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.
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.
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 Maître D’ is responsible for leading the guest arrival experience and overall flow of the restaurant, ensuring a refined, welcoming, and well-paced dining environment that reflects the luxury standards of The Ben Hotel. This position serves as the primary steward of first impressions, overseeing reservations, seating strategy, pacing, and guest flow while directly managing the Host and Hostess team.
The Maître D’ acts as a visible front-of-house leader, partnering closely with Food & Beverage leadership, culinary teams, and service staff...
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.
Cleans and prepares guest rooms by meeting established standards of cleanliness and propriety to assure guest satisfaction and maximize revenues.
The Restaurant Manager for planning and managing 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.
The Busser supports the dining room team by maintaining a polished, seamless, and welcoming environment in a luxury restaurant setting. The busser plays an essential behind-the-scenes role in ensuring each guest’s experience feels effortless, attentive, and thoughtfully paced.
This position is responsible for maintaining cleanliness and organization of dining areas, supporting servers and bartenders, and anticipating the needs of both guests and the service team. The Busser contributes to an atmosphere where families, friends, and first-time guests alike feel comfortable and cared for, upholding the high...
