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 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.
The Maintenance Supervisor oversees department operations in the absence of department leadership. Responds to guest requests and insures the safety of associates and guests.
Plan and manage two major functions of the hotel (e.g. the food & beverage and room operations) to achieve customer (guest, employee, corporate and owner) satisfaction and quality service while meeting/exceeding financial goals. Position is responsible for short and long term planning and day-to-day operations of two major functions in the hotel. Develops and recommends the budget, marketing plans and objectives and manages within those approved plans.
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.
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 Line Cook at Hotel Teatro executes dishes with precision and consistency, contributing to the farm-to-table culinary vision at The Nickel and reflecting Hotel Teatro's commitment to locally inspired, seasonal excellence.
This associate works with energy and skill on the line, supporting the kitchen team in delivering the innovative, high-quality cuisine that has made Hotel Teatro's food and beverage program a Denver dining destination.
The Steward at Hotel Teatro maintains the cleanliness and organization of the kitchen with diligence and care, enabling the culinary team to execute the farm-to-table excellence and creative cuisine that define Hotel Teatro's dining identity.
This associate performs essential dishwashing, sanitation, and equipment care that support the seamless kitchen operations behind every celebrated meal served at Hotel Teatro and The Nickel.
The Host at Hotel Teatro creates the first and most lasting impression of the hotel's dining experience, welcoming guests with warmth, precision, and the genuine hospitality that defines every service
interaction at this boutique Denver property. This associate manages reservations, coordinates seating, and ensures that every guest feels valued and at home, embodying Hotel Teatro's commitment to refined, personal service in one of Denver's most storied dining environments.
The Staff Accountant maintains the property’s Income Audit, Accounts Receivable, Accounts Payable, Payroll System, and General Cashier functions in a timely, accurate manner in accordance with accounting policies and procedures. Sort documents and post debits/credits to proper accounts. Verify amounts and codes on various forms for accuracy. Balance entries and make necessary corrections. Maintain and make necessary adjustments to records and/or logs such as journals, payroll/time reports, or property records. Verify and reconcile simple bank statements or department records.
Cook delicious smash burgers and savory sides that delight our guests while ensuring proper service from the front line through quality control and sanitation levels.
Provide guests with a fully stocked and well maintained mini bar. Responsibilities include but are not limited to taking accurate inventory of all in room mini bars, posting appropriate charges to the guest room bill, cleaning and defrosting the mini bars, maintaining and stocking inventory and ordering inventory from the storeroom.
The Bar supervisor 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.
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 Housekeeping Manager at Asbury Ocean Club Hotel leads the daily operations of the housekeeping team, ensuring that every room and public space at this Michelin Key coastal property meets the high cleanliness and presentation standards that define the Asbury Ocean Club guest experience. This role manages housekeeping staff, schedules cleaning assignments, maintains quality standards, oversees linen and supply management, and ensures that the 54 handpicked rooms of this intimate beachfront retreat are always presented at their absolute best. Their leadership keeps the physical heart of the hotel beating beautifully every day.
They are an ambassador of happiness and hospitality, inspiring both guests and fellow...
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.
Respond in a professional and courteous manner to arriving, departing and in-house guests by providing accurate and timely information and services. Responds to inquiries regarding hotel information and guest concerns. Supervise the daily operations of the Guest Services personnel; promoting a safe environment and quality services to achieve maximum guest satisfaction and financial success.
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.
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.
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.
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.
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.
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.
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 Busser at Departure 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. This role contributes to the vibrant dining culture at The Nines, where every service moment is an opportunity to reflect Portland's warmth and culinary identity.
Expeditor responsible for the timely delivery of food and ensuring that plate presentations and food quality are of the highest standard possible. Responsible for communicating ticket content to chefs overseeing the restaurant pass.
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.
Room Attendant 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 in creating and implementing menu and production changes.
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.
Respond to guest and hotel maintenance requests in a timely manner while helping maintain the property in a safe, clean, and efficient condition. This position works closely with the Engineering team to complete preventative maintenance, repairs, and daily upkeep throughout the hotel.
This position is responsible for leading group sales strategy and execution for The Maven Hotel and The Rally Hotel. The role oversees new business development, account management, team leadership, forecasting, market analysis, and cross-functional communication to achieve or exceed budgeted room night, ADR, revenue, and market share goals across both properties.
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.
The Banquet Houseperson is responsible for the setup, maintenance, refresh, and breakdown of banquet and meeting spaces in accordance with event orders and company standards. This position plays a key role in ensuring banquet functions are executed efficiently, safely, and professionally while maintaining cleanliness and organization throughout all event spaces and service areas.
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.
Create a work environment that supports personal growth, engagement, and development for all associates while advancing Sage Hospitality Group’s values and culture. This role fosters an empowered, inclusive, and high-performing workforce and ensures timely, thoughtful response to associate relations and conflict management matters. The People & Culture Manager evaluates and supports appropriate staffing levels and organizational structure to enable the operational and cultural success of the hotel.
Coordinate, administer, and report on People & Culture (Human Resources) programs, systems, and processes that support the attraction, retention, and motivation of associates,...
Respond in a professional and courteous manner to arriving, departing and in-house guests by providing accurate and timely information and services. Responds to inquiries regarding hotel information and guest concerns. Supervise the daily operations of the Guest Services personnel; promoting a safe environment and quality services to achieve maximum guest satisfaction and financial success.
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.
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.
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