Ofertas de empleo

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.

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.

To ensure proper service from the front line through quality control and ensuring proper sanitation levels.

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

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

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.

Plan and manage the Restaurant, Room Service, Bar, and catering 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 managing the operations of the Restaurant, Room Service, Bar and catering. Responsible for overseeing all day-to-day operations of the food & beverage department. Recommends promotional ideas and procedural changes.

Meets and exceeds revenue goals by developing new group 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.

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

Manage the kitchen staff in the daily production, preparation and presentation of all food restaurant and room service in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products. Responsible for managing the daily operations of the kitchen. Monitors food and labor costs. Assists Executive Chef in creating and implementing menu and production changes.

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

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

Under general supervision, provides prompt and courteous food service to customers. Set-up, service and break down assigned functions in a safe, accident-free manner.

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.

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

Under general supervision, provides prompt and courteous food service to customers. Set-up, service and break down assigned functions in a safe, accident-free manner.

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.

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.

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

Assist managers in obtaining customer satisfaction by performing clerical and administrative duties relating to guest and hotel operations and communications.

Responsible for the timely delivery of food and ensuring that plate presentations and food quality are of the highest standard possible.

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.

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.

The Director of Revenue Management is responsible for the maximization of revenue, profit, and market share associated with rooms and function spaces. Demonstrates excellent leadership skills by educating others and ensures understanding and gains buy-in of the revenue management processes associated with demand, revenue, forecasting, opportunity analysis, and inventory management. Works with hotel leaders to recommend and identify future markets, hotel opportunities, guide hotels sales strategy and pricing for transient, group, and catering.

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.

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

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.

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.

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

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

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.

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.

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

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.

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 Maintenance Supervisor oversees department operations in the absence of department leadership. Responds to guest requests and insures the safety of associates and guests.

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

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.

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. Perform all essential functions of Maintenance Technician 1 plus special skills in a particular trade: plumbing, electrical, carpentry, HVAC 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.

Under general supervision, provides prompt and courteous food service to customers. Set-up, service and break down assigned functions in a safe, accident-free manner.

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.

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.  

Oversee the Club service for our guests and ensure a quality experience which includes excellence in guest satisfaction with the highest food quality standards and service. Prepare food and beverage for the club room. Maintain clean and sanitary kitchen and club areas. Provide information concerning the hotel and the city to the guests and service their immediate needs as thoroughly as possible.

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.

Plan and manage the kitchen staff in the procurement, production, preparation and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products.

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.