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Food & Beverage Manager
(Food & Beverage)
Effectively lead and manage the staff and operations of the food and beverage department, ensuring the delivery of superior food and beverage menu items and services that will provide guests with a memorable experience. Take ownerships of the financial aspects of operations pertaining to the role, while creating a work environment consistent with our values.
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Executive Sous Chef
(Chefs/Kitchen)
Support and assist the Executive Chef in the daily operations of the kitchen, particularly as it relates to managing the culinary and stewarding staff, meeting food consistency and quality standards, while meeting financial and other objectives.
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Room Attendant - Housekeeper
(Housekeeping)
Clean and maintain guest rooms to ensure rooms meet established standards.
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Engineer (Hotel Maintenance)
(Engineering/Maintenance)
Perform preventative and repair maintenance work to ensure the hotel is maintained according to established quality and sustainability standards while treating guests in a warm and friendly manner.
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Executive Chef
(Chefs/Kitchen)
Manage the kitchen operations in accordance with established guest service, food quality and sustainability standards.
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Breakfast Line Cook
(Chefs/Kitchen)
Prepare food items in accordance with production requirements and established guest service and sustainability standards.
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Room Attendant - Housekeeper
(Housekeeping)
Clean and maintain guest rooms to ensure rooms meet established standards.
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Maintenance Manager
(Engineering/Maintenance)
Manage general and preventative maintenance functions to ensure guest service and sustainability standards are achieved and maintained throughout the hotel structure.
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Accounting Clerk
(Finance/Accounting)
Verify, obtain approvals and pay invoices; bill and collect outstanding revenue in a timely, accurate manner in accordance with accounting policies and procedures.
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Phone Operator
(Guest Services)
Answer and direct internal and external telephone calls in accordance with established guest service and sustainability standards.
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Pastaio
(Chefs/Kitchen)
Prepare fresh pasta and related food items in accordance with production requirements and established guest service and sustainability standards.
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Night Auditor
(Guest Services)
Balance revenue and settle accounts nightly, maintain files, and reset the system for the next day of operations while performing Guest Service Agent tasks and duties.
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Lobby Bartender
(Bartender/Mixologist)
Serve beverages and/or food in a friendly, courteous and timely manner, achieving a high level of guest satisfaction.
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Guest Service Agent
(Guest Services)
Greet, register and service guests in a friendly and courteous manner according to hotel/brand and sustainability standards.
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Housekeeping Supervisor
(Housekeeping)
Supervise housekeeping staff ensuring brand/hotel guest service and sustainability standards are met.
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