The Assistant General Manager is responsible for continually focusing on achieving hotel profitability through revenue generation, cost control, guest satisfaction and developing employees, while maintaining the integrity of the hotel.

The Executive Chef is responsible for coordinating, supervising and directing all aspects of the hotel’s food production, while maintaining profitable F&B operations and high quality products and service levels. He/she is expected to provide training for all staff, meet corporate quality standards, establish and enforce food specifications, portion control, recipes and sanitation. The Executive Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction.

WHERE YOU WORKThe Joseph Nashville, a Luxury Collection Hotel re-imagines the hotel experience. The hotel's modern expression is informed by the city's diverse maker-culture and is as focused on integrating the work of Nashville's artisans, chefs and craftsmen as it is that of its musicians. The Joseph's art program - incorporating both the local works of Tennessee artists and works from one of the world's most renowned art collections - deepens the hotel's offering and roots it firmly in Nashville for guests and visitors alike. Featuring 297 thoughtfully designed rooms and suites, as well as 18,000 square feet of event and meeting space, The Joseph will exceed the expectations of varied guests. In addition to impeccable service, The Joseph offers countless chances to enjoy unique and...

The Food & Beverage Manager is responsible for coordinating, supervising and directing all aspects of F&B operations, while maintaining a profitable F&B outlet 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 General Manager is responsible for continually focusing on achieving hotel profitability through revenue generation, cost control, guest satisfaction and developing employees, while maintaining the integrity of the hotel for the Select Service Division.  

The Restaurant General Manager (three-meal, cafe, pool bar) at The Scottsdale Plaza Resort & Villas, an IHG Resort, soon to be Kimpton Paradise Valley Resort & Villas, is responsible for assisting in coordinating, supervising and directing all aspects of F&B restaurant outlet’s operations, while maintaining a profitable F&B outlet and high quality products and service levels.  They are 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 Executive Chef at The Scottsdale Plaza Resort & Villas, an IHG Resort, soon to be Kimpton Paradise Valley Resort & Villas is responsible for coordinating, supervising and directing all aspects of the hotel’s food production, while maintaining profitable F&B operations and high quality products and service levels. He/she is expected to provide training for all staff, meet corporate quality standards, establish and enforce food specifications, portion control, recipes and sanitation. The Executive Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction.

The Director of Food & Beverage at The Scottsdale Plaza Resort & Villas, an IHG Resort, soon to be Kimpton Paradise Valley Resort & Villas is responsible for coordinating, supervising and directing all property food and beverage 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 Chef de Cuisine at The Scottsdale Plaza Resort & Villas, an IHG Resort, soon to be Kimpton Paradise Valley Resort & Villas is responsible for ensuring that all meals coming from the kitchen are well prepared with regard to quality, consistency, eye appeal, taste and food cost. He/she is expected to provide training for all staff; meet corporate quality standards; and assist in establishing and enforcing food specifications, portion control, recipes and sanitation. The Chef de Cuisine is also responsible for controlling food and labor costs while maximizing guest satisfaction.

The Chief Engineer is responsible for the day-to-day operations of the engineering division.  In the absence of the Director, the assistant will assume the administrative, financial and operating aspects of the hotel as they relate to engineering.

The Reservations Manager is responsible for maximizing Rooms revenue through management of the hotel’s room inventory, and for assisting in managing of the day-to-day activities and duties of the Reservations Department.

The Hotel Manager is responsible for continually focusing on achieving hotel profitability through revenue generation, cost control, guest satisfaction and developing employees, while maintaining the integrity of the hotel.

The Operations Manager is responsible for planning and directing operations to improve productivity and efficiency.

The Assistant General Manager is responsible for continually focusing on achieving hotel profitability through revenue generation, cost control, guest satisfaction and developing employees, while maintaining the integrity of the hotel.

The Housekeeping Manager is responsible for ensuring the operation of the Housekeeping Department in an attentive, friendly, efficient and courteous manner, providing all guests with quality service and a clean and safe environment throughout their stay, while efficiently managing expenses and maximizing service levels.

The Front Office Manager is responsible for ensuring the operation of the Guest Services, Concierge and Uniformed Services/Transportation in an attentive, friendly, efficient and courteous manner, providing all guests with quality service prior to and throughout their stay, while maximizing room revenue and occupancy.

The Operations Manager is responsible for planning and directing operations to improve productivity and efficiency.

The Director of Sales & Marketing is primarily responsible for leading & driving top line revenue strategy for traditional sales related segments to include group, volume transient & 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 insure budgeted revenues are met or exceeded. The Director of Sales & Marketing is also responsible for developing and implementing a marketing communications plan designed to achieve the desired positioning for the hotel, as well as managing the sales and marketing budget that supports revenue attainment.

The General Manager is responsible for continually focusing on achieving hotel profitability through revenue generation, cost control, guest satisfaction and developing employees, while maintaining the integrity of the hotel.

The Director of Sales & Marketing is primarily responsible for leading & driving top line revenue strategy for traditional sales related segments to include group, volume transient & 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 insure budgeted revenues are met or exceeded. The Director of Sales & Marketing is also responsible for developing and implementing a marketing communications plan designed to achieve the desired positioning for the hotel, as well as managing the sales and marketing budget that supports revenue attainment.