Ofertas de empleo

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.

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

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.

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.

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.

The Assistant 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.

Under general supervision, provides the restaurant and kitchen with clean and sanitary ware. Applicant must have open availability with schedule.

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

Manage the kitchen staff in the daily production, preparation and presentation of all food for the operation 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.

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.

Cleans and prepares 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.

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.

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

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

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

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

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

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.

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.

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.

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

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.

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.

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.

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.

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.

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.

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

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.

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.

Operate the hotel switchboard in an efficient, courteous and professional manner to provide quality operations which maximize guest satisfaction. Respond to inquiries regarding reservations, hotel information and guest concerns.

Transport hotel guests to and from the airport and other requested and assigned locations. Assist arriving and departing guests by opening and closing doors for incoming and outgoing guests, loading and unloading guest luggage from courtesy van. Ensure guest satisfaction and comfort by promptly and courteously responding to requests. Ensure guest safety at all times. Report potential problems and opportunities to leadership.

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.

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. 

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

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

The Beverage Manager executes efficient daily restaurant operations, with a particular emphasis on managing the Beverage Program and its execution in all F&B outlets.They create and maintain an atmosphere of professionalism, warm and inviting hospitality, and precise, thoughtful service. They develop excellent interpersonal skills to build healthy, genuine relationships with employees and guests alike. They are positive and energetic, possessing an innate ability to coach and inspire staff. They are experienced in managing a team and have a genuine desire to take care of people and deliver high levels of service execution. They graciously attend to all guests in the restaurant, creating a warm and inviting space for everyone who walks through the door....

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 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.

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.