Job Listings

Set-up, maintain and break down buffet for breakfast, lunch and/or dinner in a safe, accident-free manner. Ensure all event details are prepped for execution and act as the communication leader to the client, Catering Sales department, Kitchen, and staff as needed.  Assist the guests as needed to ensure that all foods are properly served.

The Bar Lead is responsible for assisting with bar operations, ensuring that customers receive the best service possible, upholding a constant level of staff productivity, ensuring that the bar’s budget is not exceeded and maintaining health and safety standards within the bar. Bar Lead is responsible for developing and rolling out new cocktail menus, and assisting with staff training, ordering and inventory.

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.

To assist the sales managers in obtaining customer satisfaction by performing clerical and administrative duties relating to guest and hotel communications and sales.

Oversee the Club service for our guests and ensure a quality experience which includes excellence in guest satisfaction with the highest food quality standards and service. Prepare food and beverage for the club room. Maintain clean and sanitary kitchen and club areas. Provide information concerning the hotel and the city to the guests and service their immediate needs as thoroughly as possible.

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 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.

Area Director of Sales & Marketing meets and exceeds revenue goals by developing and executing successful account strategies, leading and developing sales talent, and executing marketing plans and partnerships to increase exposure and visibility.

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, organize and manage the in house details for large group and convention booking (e.g. Guest rooms, menus, set-up, etc.) Participate in negotiating meetings/functions, rooms, rates and all related requirements. Ensure maximization of room and meeting space, revenues, and profits while delivering a quality product. Focus on execution of all aspects of event planning including coordination from the signing of a group contract forward, VIP needs, amenities, group resumes, and rooming lists.

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

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

Search for, respond to and handle any security problems, issues, concerns and disaster emergency situations in accordance with all policies, procedures and regulations to ensure the safety and security of the hotel's assets, guests, and employees.

Supervise the implementation of all property and equipment preventive maintenance and repairs, monitor life safety systems and utilities and assist in the administration of the department in compliance with all corporate/franchise standards and local, state and national codes and regulations to protect assets, guests and employees. Supervise the day-to-day operations. Recommend and implement procedural changes. Monitor and control expenses.

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

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.

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.

To ensure proper service from the front line through quality control and ensuring proper sanitation levels.

Under general supervision, provides the restaurant and kitchen with clean and sanitary ware.

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.

Cleans and prepares guest rooms by meeting established standards of cleanliness and propriety to assure guest satisfaction and maximize revenues.

To ensure proper service from the front line through quality control and ensuring proper sanitation levels.

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.

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.

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 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 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.

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.

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

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.

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 operations of the housekeeping staff promoting a safe environment and quality service to achieve maximum guest satisfaction, protection of assets and minimal expenses.

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