The Executive Meeting Manager serves as the primary liaison between clients, sales teams, restaurant partners, and hotel operations to ensure flawless execution of meetings, events, private dining experiences, and group programs. This position is responsible for planning, detailing, and executing all assigned group and catering business while actively driving revenue through small-market catering sales, private dining room (PDR) bookings, and repeat-event opportunities.
The Executive Meeting Manager owns the client experience from start to finish and...
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 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.
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 Front Desk Manager is responsible for the daily operation of the Front Desk and acts as the main contact for guests and other hotel departments. Ensures an efficient guest registration, check out and telephone service. Ensures front desk agents are completed in accordance to established policies and procedures. Assists in the training and hiring of Front Desk Agents.
Develop and implement the safety, security and emergency plans and programs for the hotel and peripheries through the supervision of the Security staff, training of the hotel staff, investigations and coordination of activities with outside agencies to ensure a safe/secure experience for the guests and staff, protect hotel assets and minimize liabilities and losses.
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.
A House Person cleans and maintains 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 Support associate plays a vital, multi-functional role in delivering an exceptional dining experience. This position encompasses the responsibilities of Host, Food Runner, and Busser, ensuring seamless guest flow from arrival to departure — including warm guest reception, timely food delivery, table maintenance, and overall dining room cleanliness.
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.
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.
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 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.
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.
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 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.
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.
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.
Directing a department in a hotel that prizes craft over excess, the Hotel General Manager ensures every process and guest interaction reflects AC Portland Downtown's commitment to smart, neighborhood-informed hospitality. Overall management responsibility for the operation of the hotel including profitability, guest service, product quality, and overall cleanliness and maintenance of the hotel property.
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.
Supervise 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. Responsible for supervising the daily operations of the kitchen. Monitors food and labor costs.
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.
Responsible for set-up, delivery, and retrieval of food and beverage orders to guest rooms and hospitality suites while ensuring quality service, guest satisfaction and the achievement/maintenance of company standards and profit maximization.
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.
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.
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.
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.
Room Attendant cleans and prepares guest rooms by meeting established standards of cleanliness and propriety to assure guest satisfaction and maximize revenues.
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 Bench Chef is a traveling culinary leader who steps into our restaurants wherever
guidance or reinforcement is needed.
They bring consistency, creativity, and calm to the kitchen — leading teams through
transitions, sharpening systems, and reinforcing SRC’s commitment to exceptional food and
hospitality. This role ensures that every plate leaving the pass reflects the heart of our
brand, no matter the location.
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.
Develop, implement and manage 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. Position is responsible for the short and long term planning and day-to-day operations of the engineering division. Recommends the department's budget and capital expenditures and manages expenses within approved budget constraints. Participates in total hotel management as a member of the hotel Executive Committee.
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
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.
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.
Bring great food, warm hospitality, and memorable mountain moments together as our Food & Beverage Supervisor. You’ll support the F&B Manager in daily restaurant operations, guide and motivate the team, and help keep service running smoothly. From leading a thoughtful pre-shift to stepping in during a busy service, you’ll set the tone through hands-on leadership, attention to detail, and genuine care for guests and associates. In the manager’s absence, you’ll take the lead in overseeing restaurant operations and upholding our standards for quality, service, and guest satisfaction.
Set-up, maintain and break down buffet for breakfast, lunch and/or dinner in a safe, accident-free manner. Assist the guests as needed to ensure that all foods are properly served.
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.
As we work to fully resume Sage’s operations, we want to connect with the best and brightest talent out there – YOU!
Please click here
to learn more about opportunities with Sage and provide your information so we can be in touch.
