Ofertas de empleo

Assist sales leaders in obtaining customer satisfaction by performing clerical and administrative duties relating to guest and hotel communications and sales. Responds to telephone and in-person inquiries regarding reservations, hotel information and guest concerns.

The Front Desk Manager is responsible for the daily operation of the Front Desk and acts as the main contact for guests and other hotel departments. Ensures an efficient guest registration, check out and telephone service. Ensures front desk agents are completed in accordance to established policies and procedures. Assists in the training and hiring of Front Desk Agents.

Supervise the operations of the housekeeping staff promoting a safe environment and quality service to achieve maximum guest satisfaction, protection of assets and minimal expenses. Assists in implementing and enforcing procedural changes.

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

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

Coordinate, plan and supervise the production, plating and presentation of the food at all Banquet events in a cost effective, safe manner to meet/exceed customer expectations and attract future business. Responsible for the daily production of all banquet food. Assists in the creation and recommends menu changes. Recommends and implements procedural/production changes. Position reports to the Executive Chef.

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. Recommends promotional ideas and procedural changes. Prepares forecasts, implements, monitors and controls the budgets for the various outlets.

The Banquet Manager is responsible for the successful operation of the banquets department. Ensures all banquet activities are carried out professionally and to standard while maximizing profitability. Manages, motivates and empowers associates. Serves as the banquet department liaison to all other hotel departments. Must demonstrate excellent leadership, communication and team building skills with associates, peers and across departments.

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.

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

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.

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

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 support the overall operation of the People & Culture (Human Resources) function by maintaining accurate associate records and delivering a positive, compliant, and people-first associate experience. This role provides support across employment administration, benefits, associate relations, and training. The People & Culture Coordinator coordinates, administers, and reports on various People & Culture programs, systems, and processes that support the attraction, engagement, development, and retention of associates, in alignment with Sage Hospitality Group policies, procedures, values, and applicable laws and regulations. This position also provides daily administration of benefit, government, and associate relations programs and proactively...

The General Manager of Food and Beverage is responsible for successfully driving all food and beverage operations; including banquets, culinary and restaurant outlets. Ensures high food quality and service levels while maximizing revenue, accurate forecasting and budgeting. Ensure accurate inventory controls are implemented, menus are continually updated and food costs are kept in line. Develop and implement annual budgets and marketing plans to penetrate new sales opportunities and maximize use within existing markets. Must demonstrate excellent leadership, communication and team building skills with associates, peers and across departments.

Cook delicious smash burgers and savory sides that delight our guests while ensuring proper service from the front line through quality control and sanitation levels.

Our Servers provide prompt and courteous food service to our guests.

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

The Retail Attendant is responsible for assisting all guests with purchases, helping them locate and decide on needed items.  Monday - Friday, 10am - 6:00pm, Full time

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

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

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.

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

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.

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.

To ensure proper service from the front line through quality control, training of line cooks and ensure proper sanitation levels. Availability needs to be 1pm-1130pm

The Rooms Inspector ensures associates promptly clean public areas and guest rooms are maintained, cleaned and inspected to standard for resale to incoming guests. Responsible for training associates on customer service, cleaning standards, and adherence to the department’s operations. Inspects rooms and assigned areas for cleanliness and maintenance.

Process soiled linen and distribute clean linen in accordance with standard operating procedures in a safe, accident-free manner, as assigned by management. Flexible schedule availability required.

Supervise the operations of the housekeeping staff promoting a safe environment and quality service to achieve maximum guest satisfaction, protection of assets and minimal expenses.

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

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.

Our Room Attendants clean and prepare guest rooms by meeting established standards of cleanliness and propriety to assure guest satisfaction and maximize revenues.

Our Room Attendants clean and prepare guest rooms by meeting established standards of cleanliness and propriety to assure guest satisfaction and maximize revenues.

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 Executive Chef in creating and implementing menu and production changes.

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 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 Executive Chef in creating and implementing menu and production changes.

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. Recommends promotional ideas and procedural changes. Prepares forecasts, implements, monitors and controls the budgets for the various outlets.

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

POSITION FOCUS  To act as an assistant to the server, by capably handling all guest needs while working as a cohesive team within the entire Urban Farmer Front of the House Staff. 

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

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.

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

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.

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.

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

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

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

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