Job Listings

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 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 overall objective and purpose of the Gallery Director is to support the operations of the Art Gallery. Areas of oversight include, but are not limited to, Marketing, Website, Inventory Management, Art Sourcing, Art Curation, Artwork Care, Gallery Sales Volume, Client Outreach, Expansion, and Retention. Key success factors include support of gallery operations, inventory management, and marketing to ensure sales goals are achieved at the Gallery.

The Director of Sales is primarily responsible for leading & driving top line revenue strategy for traditional sales related segments to include group& catering.  The individual is additionally responsible for staying ahead of market trends, market share movement and ongoing competitive hotel analysis, while directing the property sales teams (rooms & catering) to ensure budgeted revenues are met or exceeded. The Director of Sales also responsible for developing and implementing asales plan designed to achieve the desired positioning for the hotel, as well as managing the sales and travel budget that supports revenue attainment.  

The Bartender is responsible for the complete set up of the bar area and the mixing of drinks for all guests and servers. Need to maintain the service and cleanliness of the bar area, ensuring quality service, guest satisfaction and control over liquor inventory.

The Front Office Agent is responsible for providing attentive, courteous and efficient service to all guests during check-in, throughout their stay, and at checkout, while maximizing room revenue and occupancy.

The Banquet Server is responsible for the set-up and serving of food and beverages to guests at all banquet functions, according to the hotel standards.

The Server Assistant is responsible for assisting the servers in providing the highest quality service possible to guests while maintaining the highest standards of cleanliness and sanitation throughout the hours of operation. The Server Assistant must insure that all tables are kept clean and presentable with clean china, glassware, silverware and linen.

The Barback is responsible for helping the bartender in the daily operation of the bar.

The Room Service Server is responsible for receiving orders, preparing orders and delivering items to guestrooms in an attentive, courteous and efficient manner.

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