Ofertas de empleo

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.

Under general supervision, provides the restaurant and kitchen with clean and sanitary ware.

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.

Cleans and prepares guest rooms by meeting established standards of cleanliness and propriety to assure guest satisfaction and maximize revenues.

Under general supervision, provides the restaurant and kitchen with clean and sanitary ware.

Plan and provide leadership to the rooms department and related area's operations of the hotel to surpass customer (guests, employees, corporate, and owners) satisfaction and quality service while meeting/exceeding financial goals. Position is responsible for short, long-term planning and day-to-day operations of the rooms and related departments. Drafts the department’s budget and manages expenses within approved budget constraints. Major areas of responsibility/management include: the front office, guest services, housekeeping, security and working with the outsourced valet parking operations. This role is part of the Hotel Executive Committee. 

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.

The overnight security/maintenance search for, respond to and handle any security problems, issues, concerns, and disaster emergency situations in accordance with all policies, procedures, and regulations to ensure the safety and security of the hotel's assets, guests, and employees. The overnight security/maintenance also respond to all engineering service calls and perform preventive maintenance and complete work orders.

Cleans and prepares guest rooms by meeting established standards of cleanliness and propriety to assure guest satisfaction and maximize revenues.

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.

To ensure proper service from the front line through quality control, training of line cooks and ensure proper sanitation levels.

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.

Under general supervision, provides prompt and courteous food service to restaurant customers.

Maintains cleanliness and order in lobby and common guest areas. Provides prompt and courteous service to guests.

To ensure proper service from the front line through quality control, training of line cooks and ensure proper sanitation levels.

The Housekeeping Manager assists the Executive Housekeeper in managing associates’ and ensuring the cleanliness and sanitation of the hotel, guest rooms, public areas, laundry and other assigned areas. Coordinates all functions of the Housekeeping and Laundry departments and ensures impeccable levels of cleanliness and upkeep. Must demonstrate excellent leadership, communication and team building skills with associates, peers and across departments.

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.

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.

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.

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.

Meets and exceeds revenue goals by developing new accounts and growing current hotel accounts in a profitable and win-win selling approach.

Maintains cleanliness and order in lobby and common guest areas. Provides prompt and courteous service to guests.

To ensure proper service from the front line through quality control, training of line cooks and ensure proper sanitation levels.

Under general supervision, provides prompt and courteous food service to restaurant customers.  Saturdays & Sundays are mandatory for this position.

Meets and exceeds revenue goals by developing new accounts and growing current hotel accounts in a profitable and win-win selling approach.

Cleans and prepares guest rooms and public areas by meeting established standards of cleanliness and propriety to assure guest satisfaction and maximize revenues.

Plan, organize and manage the in house details for large group and convention booking (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.

As a Banquet Houseman, you are the behind-the-scenes hero who transforms event spaces into experiences. You’ll set up and break down rooms with precision, respond to guest and team needs with enthusiasm, and maintain a polished, organized environment that reflects The Ben’s luxury standards. Whether it’s an intimate dinner or a grand celebration, your attention to detail ensures every moment is picture-perfect.

To ensure proper service from the front line through quality control, training of line cooks and ensure proper sanitation levels.

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 Doorman in meeting and greeting all guest arrivals and departures.

Supervises front office staff ensuring an efficient operation producing excellent results for our customers. 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.

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.

Cleans and prepares guest rooms by meeting established standards of cleanliness and propriety to assure guest satisfaction and maximize revenues.

To ensure proper service from the front line through quality control, training of line cooks and ensure proper sanitation levels.

To ensure proper service from the front line through quality control, training of line cooks and ensure proper sanitation levels.

Meets and exceeds revenue goals by developing new accounts and growing current hotel accounts in a profitable and win-win selling approach. Manager manages accounts with travel throughout the year and negotiates rates for those accounts which travel on a consistent basis. Manager does not book group business. Groups (10 or more rooms per night) will be turned over to the group sales team.

Prepare food items in accordance with production requirements and quality standards while maintaining a safe sanitary work environment.

The A/V Technician responsible for setting up and operating a variety of audio-visual equipment. It is also responsible for trouble-shooting any issues and tearing down (striking) equipment post-event.

To ensure proper service from the front line through quality control, training of line cooks and ensure proper sanitation levels.

Under general supervision, provides the restaurant and kitchen with clean and sanitary ware.

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

Prepare food items in accordance with production requirements and quality standards while maintaining a safe sanitary work environment.

Assist Restaurant Manager in all phases of restaurant operations. Responsible for complete restaurant operation in absence of manager.

Under general supervision, provides guest services to hotel pool guests and ensures their satisfaction, safety, and comfort by promptly and courteously responding to their requests. Will assist housekeeping and food & beverage teams with duties of ensuring areas are kept clean and in compliance with all pool regulations.  

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.

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.

Under general supervision, provides prompt and courteous food service to restaurant customers.

Keep all bar/lounge equipment and supplies at the proper level throughout all hours of operation in order to ensure proper service to all guests.