Job Listings

Accepts all purchased products into the Hotel, verifying the accuracy of delivery to purchase orders. Maintains storeroom in accordance with standards and rotates stock accordingly. Issues and delivers items to departments in accordance with the requisition policies and procedures. Conducts inventories. Maintains and upholds the Hotel's standards.

The Food & Beverage Supervisor is responsible for coordinating, supervising and managing all property food and beverage, kitchen and back of the house operations, while maintaining a profitable F&B department and high quality products and service levels. He/she is expected to market ideas to promote business; reduce employee turnover; maintain revenue and payroll budgets; and meet budgeted productivity while keeping quality consistently high.

The Banquet Houseperson in responsible for the set up, refresh, tear down and maintenance of all meeting space.

The Cook is responsible for preparing all food items, based on standardized recipes, for the Restaurants, Room Service, Employee Cafeteria and Banquets, while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring the cleanliness, sanitation and safety in the kitchen and work areas while minimizing waste and maximizing cost/production ratio.

The Housekeeping Coordinator is responsible for administering and coordinating housekeeping functions in the housekeeping office and serving as housekeeping receptionist.

The Barback is responsible for maintaining cleanliness and proper stock behind the bar, as well as ensuring the best-in-class guest experience. They are also responsible for assisting the Bar staff in keeping the bar organized for an efficient flow of service throughout their shift.

The Cook is responsible for preparing all food items, based on standardized recipes, for the Restaurants, Room Service, Employee Cafeteria and Banquets, while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring the cleanliness, sanitation and safety in the kitchen and work areas while minimizing waste and maximizing cost/production ratio.

The Host person is responsible for ensuring the prompt recognition and seating of all guests in outlets as assigned and assists the servers in providing attentive, courteous and efficient service to guests throughout their dining experience. He/she is also responsible for assisting the cashier in the collection of payment for all guest transactions.

The Engineer, Level 2 is responsible for insuring that the property is maintained in the best possible condition at all times with the least amount of inconvenience to guests and employees.

The  Server is responsible for providing the highest quality of service to guests in an attentive, courteous, and efficient manner. He/she is also responsible for receiving and delivering guests orders and collecting payment

The Restaurant Server is responsible for providing the highest quality of service to guests in an attentive, courteous, and efficient manner. He/she is also responsible for receiving and delivering guests orders and collecting payment.

The Banquet Captain/Supervisor is responsible for supervising and assisting with the set-up, service and clean-up of all assigned banquet functions.

The Barback is responsible for maintaining cleanliness and proper stock behind the bar, as well as ensuring the best-in-class guest experience. They are also responsible for assisting the Bar staff in keeping the bar organized for an efficient flow of service throughout their shift.

The Restaurant Server is responsible for providing the highest quality of service to guests in an attentive, courteous, and efficient manner. He/she is also responsible for receiving and delivering guests orders and collecting payment.

Baristas perform several job duties and provide customer service. Baristas take orders and make coffee, tea, and other drinks to customer specifications. Baristas also operate cash registers and credit card machines.

The Banquet Houseperson in responsible for the set up, refresh, tear down and maintenance of all meeting space.

The Host person is responsible for ensuring the prompt recognition and seating of all guests in outlets as assigned and assists the servers in providing attentive, courteous and efficient service to guests throughout their dining experience. He/she is also responsible for assisting the cashier in the collection of payment for all guest transactions.

The House Laundry Attendant is responsible for washing, ironing, folding and distributing all soiled linens, towels, napkins and tablecloths.

The Room Attendant is responsible for maintaining clean and attractive guestrooms while providing attentive, courteous and efficient service to all guests.

The Cook is responsible for preparing all food items, based on standardized recipes, for the Restaurants, Room Service, Employee Cafeteria and Banquets, while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring the cleanliness, sanitation and safety in the kitchen and work areas while minimizing waste and maximizing cost/production ratio.