Ofertas de empleo

Assists with the supervision and coordination of the accounting operations in the hotel. Compiles, reviews, reconciles, prepares and analyzes entries to facilitate the bookkeeping function. Assists with the processing of financial statements and other reports to ensure accurate, timely information.   The position assists with the functions of Payroll, Accounts Receivable, Accounts Payable, Income Journal, General Cashiering, Taxes, and Internal Controls. In some instances is responsible for the daily operation of an area (Credit Manager, F&B Controls, Accounts Receivable). Responsible and encouraged to make recommendations, suggest financial control changes and report SOP and procedural violations.

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 customers. Set-up, service and break down assigned functions in a safe, accident-free manner.

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.

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.

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.

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.

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 Box Office Attendant is responsible for assisting patrons with ticket distribution, and providing general information pertaining to the venue or event. In addition to general duties, the incumbent will provide direct support to the Box Office Manager and cover various tasks as needed.   The Ticket Scanner is responsible for scanning every ticket into the building, and making sure guests are able to access their tickets. The scanner will also work hand-in-hand with security on keeping the doors secured, and the entrance to the venue safe.   The Merch Seller is responsible for assisting the tour in setting up/counting merch in,...

Plan and manage the room and related area's operations of the hotel to achieve customer (guests, employees, corporate and owners) satisfaction and quality service while meeting/exceeding financial goals. Position is responsible for short and long-term planning and day-to-day operations of the room and related areas. Recommends the area's budget and manages expenses within approved budget constraints. The major areas of responsibility/management include: the front office, guest services, housekeeping, security and gift shop. May have responsibility for recreation and tennis. May participate in total hotel management as a member of the Hotel Executive Committee.

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.

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.

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

The Director of Banquets 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. Must have open availability and able to work mornings, evenings, and weekends. 

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.

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.

The Massage Therapist administers professional massage and body treatments to our guests. They must have a thorough knowledge of numerous massage modalities, possess a general understanding of body treatments and be willing to train in our spa’s specific massage and body treatment offerings. They must possess excellent communication skills and be able to learn the product and service knowledge necessary to effectively provide wellness solutions to meet the needs of our guests. They must hold and maintain a current state license and required insurance.

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

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.

Provide guests with a fully stocked and well maintained mini bar.  Responsibilities include but are not limited to taking accurate inventory of all in room mini bars, posting appropriate charges to the guest room bill, cleaning and defrosting the mini bars, maintaining and stocking inventory and ordering inventory from the storeroom.

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

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.

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

To support the culinary teams of Departure, Urban Farmer, and our Banquets team in the procurement of exceptional quality food products from all culinary outlets. This is a fast-paced team that takes pride in delivering service and cuisine that goes a step beyond expectation. This position is key in the delivery of that promise.   Open availability between 6am-4pm Monday-Fridays,occassionally working on weekends.

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.

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.

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

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.

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.

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

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

To assist in the overall operation of the Human Resources function by maintaining accurate associate records. To provide support in the areas of employment, benefit administration, associate relations and training. Coordinate, administer and report on various human resource programs, system and procedures to aid in the attraction, retention and motivation of associates in accordance with policies, procedures and government laws and regulations. Daily administration of various benefit, government and associate relations programs. Recommends procedural/process changes.

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.

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 and ensuring proper sanitation levels.

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.

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.

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.

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 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

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.

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.

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

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.

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