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Engineer
(Engineering/Maintenance)
The hotel Engineer has the responsibility of working with the Chief to preserve the building's overall operational condition and functionality. This role requires a thorough professional with a practical approach and attention to detail that can work both autonomously and responsibly, while maintaining the building and common areas in the best possible condition and observing all health and safety guidelines.
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Front Desk Supervisor
(Guest Services)
The Front Desk Supervisor is responsible for supporting the daily operations of the front desk while ensuring exceptional guest service standards are maintained at all times. This position assists with supervising front desk staff, handling guest concerns, monitoring daily operations, and ensuring all front office procedures are followed accurately and professionally. The Front Desk Supervisor leads by example through positive guest interaction, attention to detail, and strong communication skills. Essential hospitality standards must always be used: eye contact, smile, speak first, engage in polite conversation, and use the guest surname.
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Valet Captain
(Transportation)
The Valet Captain sets the tone for creating amazing moments for our guest's arrival. The role's primary responsibility is leading the charge to assist arriving and departing guests in parking their vehicles and transporting luggage to and from guest rooms. The captain ensures high quality service through leadership of the Bell/Valet team. The ideal candidate has a passion for hospitality and going beyond for our guests.
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Valet Attendant
(Transportation)
The Valet Attendant provides exceptional hospitality services to guests in an attentive, friendly, and efficient manner. In this key role, you will offer information about check-in, opens and closes car doors and hotel entrance doors, parking and retrieving guest vehicles in a prompt yet safe manner and assisting guests with luggage, including delivery and pick up of guest luggage during arrival and departure.
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Executive Chef
(Chefs/Kitchen)
The Executive Chef is to direct food ordering, preparation, production, and control for all food outlets and banquet facilities of the hotel.
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Banquet Captain
(Catering/Banquet)
The Banquet Captain will oversee all aspects of a banquet function from set up to break down and be the point of contact for the meeting planner or host. The Banquet Captain is responsible for maintaining high standards of guest service and ensures that each guest has a positive experience from start to finish.
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Valet Captain
(Transportation)
The Valet Captain sets the tone for creating amazing moments for our guest’s arrival. The role’s primary responsibility is leading the charge to assist arriving and departing guests in parking their vehicles and transporting luggage to and from guest rooms. The captain ensures high quality service through leadership of the Bell/Valet team. The ideal candidate has a passion for hospitality and going beyond for our guests.
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Banquet Server
(Catering/Banquet)
In the role of Banquet Server, you will work alongside our current team members to cater events. Candidates should possess an efficient work ethic, a friendly and professional demeanor, and be comfortable being on their feet for several hours at a time.
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Restaurant Server
(Food & Beverage)
A Restaurant Server is to interact with all guests and ensure they have a great experience when dining. A server is to ensure that each guest has a positive dining experience from start to finish and that all expectations are exceeded and any issues that may arise are quickly resolved.
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Bartender
(Bartender/Mixologist)
The role of a bartender is to provide an excellent guest experience, make signature cocktails, and offer recommendations regarding local craft beers and wines offered.
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Server Assistant / In-Room Dining
(Food & Beverage)
A Server Assistant - In-Room Dining & Upkeep is responsible for supporting the in-room dining operation and maintaining cleanliness throughout service areas and guest floors. This role ensures timely delivery support, proper tray retrieval, and a clean, organized environment to enhance the overall guest experience.
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