In partnership with our Area Hotel Manager, our Operations Manager is responsible for the managing daily operations of the Front Office, Housekeeping and Engineering departments within the hotel.
In partnership with our Area Hotel Manager, our Operations Manager is responsible for the managing daily operations of the Front Office, Housekeeping and Engineering departments within the hotel.
Our Area Director of Engineering is responsible for developing, implementing and managing 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. This position is additionally responsible for the short and long-term planning and day-to-day operations of the engineering division and recommends the department's budget and capital expenditures and manages expenses within approved budget constraints. Participates in total...
Coordinate, plan and supervise the production, plating and presentation of the food at all Banquet events in a cost effective, safe manner to meet/exceed customer expectations and attract future business. Responsible for the daily production of all banquet food. Assists in the creation and recommends menu changes. Recommends and implements procedural/production changes. Position reports to the Executive Chef.
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.
The Area Director of Finance is the financial leader of assigned hotels. Oversees all areas in finance, especially payroll, budgeting, forecasting and relevant duties. Supporting multiple hotels requires an ability to demonstrate excellent leadership skills, 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.
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 prompt and courteous food service to restaurant customers.
Under general supervision, provides prompt and courteous food service to restaurant customers.
The Director of Development is responsible to assist in the day-to-day project management, early planning, design development, and construction oversight of Sage Studio (“Studio”) hotel and restaurant developments. These projects will range in complexity and geography across the portfolio. The Director of Development is responsible to serve as the point of contact for Studio projects and communicate with Studio, Sage Hotel Management (“SHM”), and Sage Restaurant Concepts (“SRC”) executives.
Under general supervision, provides prompt and courteous food service to customers.
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.
To ensure proper service from the front line through quality control and ensuring proper sanitation levels.
Prepare food items in accordance with production requirements and quality standards while maintaining a safe sanitary work environment.
Under general supervision, Banquet Server provides prompt and courteous food service to customers. Set-up, service and break down assigned functions in a safe, accident-free manner.
Cleans and prepares guest rooms by meeting established standards of cleanliness and propriety to assure guest satisfaction and maximize revenues.
Plan and manage the room and related area's operations of the hotel to achieve customer (guests, employees, corporate and owners) satisfaction and quality service while meeting/exceeding financial goals. Position is responsible for short and long-term planning and day-to-day operations of the hotel operations. Recommends the area's budget and manages expenses within approved budget constraints.
Inspire, motivate and create a customer focus and sales oriented environment within every department of the business to drive excellence in market reputation, associate engagement, overall financial excellence and owner satisfaction.
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.
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.
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.
Pool attendants are responsible for ensuring the safety and comfort of pool guests, as well as handing out towels and ensuring that guests adhere to all safety rules. Pool attendants are also responsible for maintaining the cleanliness of the area surrounding the pool, gathering and cleaning towels, greeting guests, and answering any questions.
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.
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.
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.
Under general supervision, provides prompt and courteous food service to restaurant customers.
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.
Assist Restaurant Manager in all phases of restaurant operations. Responsible for complete restaurant operation in absence of manager.
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.
Supervise and coordinate the Accounting Operations in the hotel to ensure accurate, timely and consistent reporting in accordance with policies and procedures, Federal, State and local laws and regulations. Assist and support the Director of Finance in maintaining control over income, expenses and the assets and liabilities of the hotel. Position is responsible for the daily operation of Payroll, Accounts Receivable, Accounts Payable, Income Journal, General Cashiering, Taxes and internal controls. May recommend and implement operational changes.
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.
Cleans and prepares guest rooms by meeting established standards of cleanliness and propriety to assure guest satisfaction and maximize revenues.
Cleans and prepares guest rooms by meeting established standards of cleanliness and propriety to assure guest satisfaction and maximize revenues.
Ensure all restaurant menus are appropriate for brand and market. Ensure all culinary operational standards are being upheld to drive consistency, health and safety and financial expectations of SRC and our owner partners. Create a culture that supports future growth and professional development of the culinary talent’s performance and potential.
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.
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.
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 an excellent and attentive guest arrival experience which may include porter services to hotel guests. Ensures their satisfaction and comfort by promptly and courteously responding to guest requests.
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.
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.
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.
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.
To ensure proper service from the sushi station through quality control, following recipes and ensure proper sanitation levels.
Line Cook ensures proper service from the front line through quality control, training of line cooks, and ensures proper sanitation levels.
Manages & executes assigned group events following the contract definite turnover phase with an overall management of all group room blocks. Liaison between group customers and all operating departments in the hotel to ensure a high standard of organization and guest service throughout all hotel operations areas. This position must provide a visible and accessible floor presence to anticipate, understand and act upon all client needs. Details outlining the overall duties and responsibilities include the following:
Meets and exceeds revenue goals by developing new accounts and growing current hotel accounts in a profitable and win-win...
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.
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 prompt and courteous food service to restaurant customers.
Supervises Night Audit staff ensuring an efficient operation producing excellent results for our guests. 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.
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.
