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.
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 room and related areas. Recommends the area's budget and manages expenses within approved budget constraints. The major areas of responsibility/management include: the front office, guest services, housekeeping, security and gift shop. May have responsibility for recreation and tennis. May participate in total hotel management as a member of the Hotel Executive Committee.
The stocker is responsible for receiving all food and beverage product and putting them away in a safe and efficient manner. In addition, stockers are responsible for rotating product, stocking shelves, fulfilling food and beverage requisitions and maintaining the cleanliness of store rooms, coolers, loading dock and garbage rooms
Meets and exceeds revenue goals by developing new accounts and growing current hotel accounts in a profitable and win-win selling approach.
To ensure proper service from the front line through quality control, training of line cooks and ensure proper sanitation levels.
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.
The Director of Sales & Marketing (DOSM) is the strategic and commercial leader responsible for driving The Hotel Landing’s revenue performance, brand positioning, and long-term market success. This is a property-based role, requiring the leader to work onsite a minimum of 4–5 days per week, particularly through stabilization and ongoing achievement of monthly and quarterly budget objectives.
Demonstrate experience securing and managing placement within elite luxury travel programs and spearhead luxury consortia and preferred partner strategy through driving qualification, application, and ongoing optimization across programs such as Virtuoso, American Express Fine...
Prepare food items in accordance with production requirements and quality standards while maintaining a safe sanitary work environment.
Serve as the strategic culinary leader for the properties, responsible for the performance, culture, and direction of all kitchen operations. The Executive Chef oversees food quality, safety, sanitation, and financial performance while partnering with operations leadership to deliver consistent, thoughtful hospitality across all outlets. This role balances culinary vision with operational discipline and people leadership.
They are an ambassador of happiness and hospitality for all guests and associates.
Supervise all areas of Spa operations in the absence of the Spa Director. Ensures Spa operates efficiently and associates create memorable experiences for spa guests. Responds in a professional and courteous manner to arriving, departing, in-house guests and members by providing accurate and timely information and services. Responds to telephone and in-person inquiries regarding spa reservations, club 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.
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.
Assist Restaurant Manager in all phases of restaurant operations. Responsible for complete restaurant operation in absence of manager.
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. May have responsibility as a member of the Hotel Executive Committee.
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.
At Sage, we pride ourselves on the behaviors that build our culture and help associates perform in their positions. We value integrity, performance, team spirit, growth, delivering extraordinary guest experiences, and engaging in our communities. We have also outlined specific competencies that contribute to success at Sage. Please review our competency models to understand the behaviors expected of different levels in the organization (you may find these models in our learning management system).
Our Sous Chef will 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 Area Executive Chef in creating and implementing menu and production changes.
Corporate People Resources Manager, SM manages all aspects of People Resource (PR) supporting activities for his/her assigned properties while balancing, supporting and addressing challenges and opportunities. The Corporate People Resources Manager will focus is on HR generalist support, company-wide HR analytics, and process improvement initiatives.
Assist management in all phases of restaurant operations. Responsible for complete restaurant operation in absence of manager.
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.
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.
Assists with the supervision and coordination of the accounting operations in the hotel. Compiles, reviews, reconciles, prepares and analyzes entries to facilitate the bookkeeping function. Assists with the processing of financial statements and other reports to ensure accurate, timely information.
The position assists with the functions of Payroll, Accounts Receivable, Accounts Payable, Income Journal, General Cashiering, Taxes, and Internal Controls. In some instances is responsible for the daily operation of an area (Credit Manager, F&B...
Meets and exceeds revenue goals by developing new group accounts and growing current hotel accounts in a profitable and win-win selling approach. The Group Sales Manager is experienced, driven and personable with an extensive knowledge of the LA market. The manager creates revenue for the hotel by generating and developing new, referred, and repeat group & banquet business in a defined territory and market through strategic prospecting, solicitations, direct sales calls, site inspections, client entertainment, sales missions and tradeshows. The ideal candidate knows the city inside and out, isn’t afraid to knock on doors, thrives in an entrepreneurial environment, and is motivated by exceeding personal and team sales goals.
The successful candidate will be responsible for carrying a portable radio to maintain constant communication with all departments, responding promptly to engineering service calls, prioritizing guest requests, and maintaining hotel equipment in an efficient, safe, and accident-free manner. The candidate will also possess specialized skills in one or more trades, including plumbing, electrical, carpentry, or HVAC, to ensure all tasks are performed efficiently and safely.
In addition to the above, this position will also be responsible for assisting in the transportation of laundry to and from designated locations, operating a full-size truck and trailer, and managing a rolling...
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 Night Audit in meeting and greeting all guest arrivals and departures.
Cleans and prepares guest rooms by meeting established standards of cleanliness and propriety to assure guest satisfaction and maximize revenues.
The Assistant Food & Beverage Manager assists in the management of daily restaurant operations, Room Service, Bar, and catering in order to achieve customer satisfaction and quality service. Manages menu updates, promotions, guest service, accurate ordering. Implements beverage and liquor control procedures and ensures liquor law compliance. Aligns of company policies and brand standards. Responsible for quality service, achieving financial and service goals, and managing within approved budgets.
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.
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.
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.
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.
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 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.
POSITION FOCUS
The Guest Service Manager is a dynamic operational leader responsible for managing the valet team while playing a key leadership role in the Front Office. This position directly supervises the valet operation and provides hands-on support to the Front Desk team to ensure seamless service and guest satisfaction.
This is a working manager role. The Guest Service Manager is regularly scheduled as part of the operating team, maintaining a visible presence in the lobby, leading by example, and actively supporting associates in the moment. This leader sets the tone for service excellence by being...
Join us at the beautiful C. Baldwin hotel, Curio Collection by Hilton, as a Front Desk Agent/PBX Operator and become an integral part of our exceptional guest service team. We are seeking candidates with a minimum of 6 months of front desk experience and proficiency in the OnQ/PEP property management system. If you are passionate about delivering luxury hospitality experiences, we invite you to apply.
Prepare food items in accordance with production requirements and quality standards while maintaining a safe sanitary work environment.
To ensure proper service from the front line through quality control, training of line cooks and ensure proper sanitation levels.
The Restaurant Manager plans and manages 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.
POSITION FOCUS
The Sage Studio Graphic Designer will play a key role in shaping and expressing Sage Hospitality Group’s brands across a wide range of creative touchpoints. This position is responsible for translating strategic direction into thoughtful, elevated visual design that strengthens each brand’s identity while supporting business, marketing, and investment initiatives. The ideal candidate is a strong conceptual thinker, an excellent collaborator, and a meticulous craftsperson who can move seamlessly between brand-building, digital design, print, and presentation work while maintaining consistent, high-quality creative standards.
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.
POSITION SUMMARY
- The Bartender graciously attends to all guests in the restaurant, creating a warm and inviting space for everyone who walks through the door.
- They are kind, welcoming, detail-oriented, and urgent.
- They are an ambassador of happiness and hospitality for all guests and staff.
- Their primary focus is taking care of bar guests and producing beverages for the dining room.
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 breakfast service for our guests and ensure a quality dining experience which includes excellence in guest satisfaction with the highest food quality standards and service. Prepare food and beverage for the breakfast function. Maintain clean and sanitary kitchen and dining areas.
Conference Service Manager plans, organizes and manages all event details for group and convention bookings (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.
Verify, obtain approvals and pay all invoices from vendors and associates in a timely, accurate manner in accordance with accounting policies and procedures.
Under general supervision, provides the restaurant and kitchen with clean and sanitary ware.
Cleans and prepares guest rooms (overnight/PM) by meeting established standards of cleanliness and propriety to assure guest satisfaction and maximize revenues.
The Director 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.
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.
