the smiling face of hospitality...front and center
Guest Service Representatives are often the first in-person contact for hotel guests and support the realized and unrealized needs of guests throughout the hospitality experience. Serving as a brand liaison, Guest Service Representatives are engaging, attentive, service-oriented, and take a creative approach to problem solving. The primary responsibility of a Guest Service Representative is to deliver and exceed guest expectations, execute brand service standards, resolve challenges, and maintain excellent communication with guests, peers, and supervisors.
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.
Hotel Accounting Managers are detail-oriented, data- and process-driven, and highly focused on accuracy. Hotel Accounting Managers ensure proper invoice coding and processing, complete month-end accounting processes and statements, reconcile accounts, complete journal entries and edits, and assist the total hotel accounting process. Successful candidates will adeptly manage many transactions while maintaining exceptional organization of data. The key responsibility of a Hotel Accounting Manager is to deliver timely and accurate accounting reports in accordance with company and general accounting practices.
Line cooks are essential to delivering a high-quality, consistent guest dining experience. Working with guidance from the Executive Chef and Sous Chef, Line Cooks execute food preparation and presentation methods to create Instagram-worthy food presentations. The primary role of a Line Cook is to practice all safe food-handling methods, accurately and consistently prepare food, adapt to guest requests for modifications, and work quickly and efficiently to meet service time expectations.
