Job Listings

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.

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.

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

Perform scheduled preventative maintenance in guest rooms, meeting rooms, and/or public spaces as required, including flipping/inspecting mattresses, box springs and assembling bed frames, vacuuming behind and underneath furniture, spot cleaning carpets and upholstery, dusting, touch-up painting, touch-up furniture ensuring that all necessary hardware and appliances are present in the room and in working order, replacing light fixtures, and inspecting and repairing grout and caulking. Maintain, repair and clean all guest rooms in accordance with the property room preventative maintenance procedures and standard guidelines. Perform miscellaneous minor repairs such as tightening loose toilet seats, changing light bulbs, and patching holes in walls. Perform general...

Assist iwth managing the banquet kitchen staff in the daily production, preparation and presentation of all food for the hotel's banquet events 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 the Senior Banquet Chef in creating and implementing menu and production changes.  

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

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.

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

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.

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.

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.

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.

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

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.

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.

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.

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 to manage all aspects of preventative maintenance, safety and security of the hotel and its customers. Coordinate and performs routine, preventive and emergency interior / exterior maintenance and repairs to obtain high levels of customer satisfaction and optimum efficiency for the operation. Supervise, train, assign, and delegate work orders or projects and inspect the work quality of maintenance teams. Make suggestions regarding performance, talent, challenges, and process improvements. This role is also responsible for the oversight of the hotel operations in the absence of a department leader.

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.

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

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.