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.
Supervise and control the Group Sales' operations to achieve customer satisfaction and meet/exceed sales, revenue and profit objectives. Position is responsible for developing and recommending a group sales marketing plan and budget, the daily operations and training and directing of the sales staff.
Seeking experienced hotel sales manager who can Meet and exceed revenue goals by developing new accounts and growing current hotel accounts in a profitable and win-win selling approach.
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 Assistant Director of Sales is a senior level sales manager with large hotel (more than 300 rooms) experience and proven leaderership ability. Reporting to the Director of Sales, may directly or indirectly lead sales staff and manage select accounts. Achieves revenue goals by developing new accounts and growing current hotel accounts in a profitable and win-win selling approach.
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 and ensuring proper sanitation levels.
Line Cook is to ensure proper service from the front line through quality control, training of line cooks and ensure proper sanitation levels.
Our Overnight Restaurant Cleaner ensures sanitation standards and cleanliness in all areas of Dirty Habit including the kitchen, restaurant, meeting spaces, restrooms, patio and back-of-house areas, in preparation for the following day’s business. Performs other duties as assigned, requested or deemed necessary by management.
Supervise and handle all telephone inquiries and reservations to provide efficient, accurate and courteous reservation services and telephone solicitations while maintaining on-going communications with group sales and the front desk on room status. Responsible for maximizing revenues and meeting annual budget.
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 ensuring quality service, guest satisfaction and the achievement/maintenance of company standards and profit maximization.
Front Desk Agent 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.
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.
Under general supervision, provides prompt and courteous food service to restaurant customers.
Under general supervision, provides the restaurant and kitchen with clean and sanitary ware.
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.
Under general supervision, provides the restaurant and kitchen with clean and sanitary ware.
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.
The Executive Housekeeper is responsible for ensuring the cleanliness and sanitation of the hotel, guest rooms, public areas and other assigned areas. Directs and coordinates all functions of the Housekeeping and Laundry departments and ensures impeccable levels of cleanliness and upkeep. Implements inventory and cost controls and ensures expenses are carefully managed. Must demonstrate excellent leadership, communication and team building skills with associates, peers and across departments.
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.
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.
Under general supervision, provides the restaurant and kitchen with clean and sanitary ware.
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.
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.
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.
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.
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.
Our Front Desk Agents respond in a professional and courteous manner to arriving, departing and in-house guests and VIP’s by providing accurate and timely information and services. They respond to telephone and in-person inquiries regarding reservations, hotel information and guest concerns.
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.
The Housekeeping Manager assists the Executive Housekeeper in managing associates’ and ensuring the cleanliness and sanitation of the hotel, guest rooms, public areas, laundry and other assigned areas. Coordinates all functions of the Housekeeping and Laundry departments and ensures impeccable levels of cleanliness and upkeep. Must demonstrate excellent leadership, communication and team building skills with associates, peers and across departments.
To ensure proper service from the front line through quality control, training of line cooks and ensure proper sanitation levels.
Cleans and prepares guest rooms by meeting established standards of cleanliness and propriety to assure guest satisfaction and maximize revenues.
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 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.
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.
Prepare food items in accordance with production requirements and quality standards while maintaining a safe sanitary work environment.
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.
To ensure proper service from the front line through quality control, training of line cooks and ensure proper sanitation levels.
To ensure proper service from the front line through quality control, training of line cooks and ensure proper sanitation levels.
Under general supervision, provides prompt and courteous food service to restaurant customers.
To ensure proper service from the front line through quality control, training of line cooks and ensure proper sanitation levels.
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.
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.
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.
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.
Under general supervision, provides prompt and courteous food service to restaurant customers.
