Ofertas de empleo

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 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.

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

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

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

Responsible for set-up, mixing of drinks, service and clean-up of bar area while ensuring quality service, guest satisfaction and the achievement/maintenance of company standards and profit maximization.

Solicit, capture, plan and coordinate small meetings with 10 rooms or less, social and catering only functions, while maximizing the banquet space to meet and ideally exceed catering revenue goals. Recommends program and procedural changes.

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.

Bill and collect all revenue owed to the hotel in an accurate, timely manner in accordance with accounting policies and procedures.

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

Solicit, capture, plan and coordinate small meetings with 10 rooms or less, social and catering only functions, while maximizing the banquet space to meet and ideally exceed catering revenue goals. Position is responsible for finalizing catering only business. Recommends program and procedural changes.

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

The Director of Outlets plans and manages the Restaurant(s), Room Service and Lounge(s) 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(s), Room Service and Lounge(s). Recommends promotional ideas and procedural changes. Prepares forecasts, implements, monitors and controls the budgets for the various outlets.

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.

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.

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.

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.

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.

Assist sales managers 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.

Pool attendants are responsible for ensuring the safety and comfort of pool guests, as well as handing out towels and ensuring that guests adhere to all safety rules. Pool attendants are also responsible for maintaining the cleanliness of the area surrounding the pool, gathering and cleaning towels, greeting guests, and answering any questions.

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

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.

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.

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.

Under the guidance and supervision of the Senior Banquet Sous Chef, the Banquet Sous Chef will assist to 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. 

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

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

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.

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