Ofertas de empleo

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

Primary focus is on executing all aspects of event planning including meetings, reunions, social functions and catering. Event planning includes all aspects of business coordination from the signing of a group contract forward, for example, direct billing requirements, catering, all event details, VIP needs, amenities, group resumes, rooming lists, registration cards, etc. Approximately 75% of overall time. Other key responsibilities include targeting, capturing and coordinating catering sales. Approximately 25% of overall time. Meets and exceeds revenue goals by developing new catering accounts and planning/coordinating all components of group business in a profitable and win-win selling approach.

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.

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.

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

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.

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.

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

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.

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

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.

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

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.

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

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

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.

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.

Respond in a professional and courteous manner to arriving, departing and in-house guests by providing accurate and timely information and services. Responds to inquiries regarding hotel information and guest concerns. Supervise the daily operations of the Guest Services personnel; promoting a safe environment and quality services to achieve maximum guest satisfaction and financial success.

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.

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.

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 prompt and courteous food service to restaurant customers.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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

Manages & executes assigned group events following the contract definite turnover phase with an overall management of all group room blocks. Liaison between group customers and all operating departments in the hotel to ensure a high standard of organization and guest service throughout all hotel operations areas. This position must provide a visible and accessible floor presence to anticipate, understand and act upon all client needs.  Details outlining the overall duties and responsibilities include the following:    Meets and exceeds revenue goals by developing new accounts and growing current hotel accounts in a profitable and win-win selling approach.

The F&B supervisor is responsible for assisting with events and banquet operations, ensuring that customers receive the best service possible, upholding a constant level of staff productivity, ensuring that the bar’s budget is not exceeded and maintaining health and safety standards within the bar.

Assist Sales Managers, Banquet Manager, Front Desk, Directors and General Manager in obtaining customer satisfaction increasing revenue by performing clerical and administrative duties relating to group room blocks, events, business travel accounts and special corporate / wholesale support through guest and hotel communications. Responds to telephone, emails and in-person inquiries regarding group/catering potential business, hotel information and guest concerns. 

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.

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.

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

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