The primary role of a Conference Service Manager is to effectively coordinate and service group events through partnership with the Sales team to ensure smooth transition from sales phase to in-house event.
Dishwashers are the backbone of the kitchen operation, ensuring cleanliness and readiness of all prep-, dish-, and bar-ware. Dishwashers must be highly organized, efficient, and have a great attention to detail.
Room Attendants make a long-lasting impression and greatly influence the total guest experience. Cleaning each hotel guest room and public area to brand standard ensures a welcome and relaxing environment for our guests while they’re away from home. Room Attendants create beautiful spaces and have great attention to detail, making sure each element of the room is prepared for guest arrival or return. The primary responsibility of a Room Attendant is to deliver and exceed guest expectations, clean and style hotel rooms and public areas to brand standards, promptly address guest requests, and work collaboratively to resolve guest challenges.
The Executive Chef is responsible for supporting the management and direction of food and beverage and culinary operations. Key responsibility areas include department performance, effective cost controls and development, training and retention of key employees.
The Executive Housekeeper works closely with all hotel departments to ensure high standards of guest satisfaction through cleanliness, amenity availability, and fulfilment of special requests. As leader of the housekeeping department, the Executive Housekeeper must coach and train team members, assign workload according to hotel and labor standard, manage inventory and resources, and uphold standards of cleanliness. The primary responsibility of the Executive Housekeeper is to coordinate needs of guests arriving/departing with the guest services team, adequately schedule team members to meet workload requirements, and ensure brand standards of cleanliness and upkeep are maintained.
The Director of Food & Beverage performs a critical role on the hotel's team and is directly responsible for oversight, performance, and profitability of the restaurant, bar, and/or banquet operations. Leading an employee- and customer-centric culture, the Director of Food & Beverage promotes growth, empowerment, productivity, quality, diversity, and team achievement. The Director of Food & Beverage supports strategic planning and execution of initiatives within the F&B department and across the entire property.
stir it, shake it, mix it, blend it, pour it, top it, now refill it.
Restaurant Bartenders provide attentive, dynamic, and inspiring beverage service for our restaurant guests. Thorough knowledge of mixology, the restaurant food and beverage menus, and recommended pairings is critical to success. Restaurant Bartenders must be proactive in handling guest needs, be highly engaging, service-oriented, and take a creative approach to problem solving. The primary responsibility of a Restaurant Bartender is to deliver and exceed guest expectations, execute the restaurant vision, resolve challenges, and maintain excellent communication with guests, peers, and supervisors.
