The Director of Food & Beverage 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 Cluster Director of Sales & Marketing administers and directs Cluster Group Sales Team, in all sales-related activities, including direct sales efforts, follow-up and proper sales administration. Cluster Director of Group Sales & Marketing executes the group sales strategy of the hotel, to ensure that occupancy, average daily rate and market share goals are achieved. This includes creating and implementing specific account and/or segment-based sales strategies and tactical plan.  He/she is also responsible for growing existing accounts and generating new business to ensure that Group Room revenues meet or exceed budget in order to maximize revenue and profits, and to improve the hotel’s performance in the marketplace.

The Venue Manager is responsible for assisting the Director of Activations in managing all aspects of the activity venues while providing attentive, courteous, and efficient service to all guests, including successfully resolving guest request, throughout their stay, while maximizing revenue and occupancy. He/she is responsible for achieving activity venues objectives and profitability goals, achieving, and maintaining high operational and merchandising standards, development of clientele base, building highly motivated teams, and creating and maintaining a positive, productive work environment in alignment with the company’s vision and objectives.

The Assistant Front Office Manager is responsible for ensuring the operation of the Front Office 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 Catering Sales Manager is responsible for soliciting new catering accounts, entertaining and sustaining relationships with existing accounts to meet and/or exceed revenue goals.  He/she must have a strong knowledge of weddings and understand the importance of prospecting in creating new sales opportunities for the hotel.  He/she is also responsible to coordinate and service client functions to ensure customer satisfaction while maintaining profitable operations and high quality products and service levels.  Candidates must be comfortable in problem solving with client relationships and event management.

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 Assistant Director of Housekeeping 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 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 Director of Operations 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 Chief Engineer is responsible for all administrative, financial and operating aspects of the Club as they directly relate to the engineering division.  He/she is responsible for the safe and profitable operation of the Club.

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 Security Manager is responsible for safeguarding all hotel assets, associates, guests, and general visitors on the property. He/she is expected to promote strategies and protocols to protect the property and its occupants from any threats, violence or conducts that may affect the physical integrity of visitors and clients alike. The Security Manager is expected to reduce employee turnover; maintain payroll budgets; and meet budgeted productivity while keeping service quality consistently high.

The Executive Chef 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 Engineer, is responsible for ensuring that the property is maintained in the best possible condition at all times with the least amount of inconvenience to customers and employees.

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.

The Guest Services 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 Treasury Analyst is responsible for supporting all aspects of treasury operations while providing excellent customer service to all assigned properties and vendors, payment processing support, research assistance and problem resolution for a portfolio of hotels. This responsibility includes various banking platforms. Due to our growth, we have an immediate need for an additional treasury analyst to join our team. The position is located at our Shared Service Center in Irving, Texas 

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 Revenue Manager is responsible for identifying and maximizing all potential revenue opportunities for the hotel. In today’s lodging environment, understanding channel and yield management is critical for maximizing revenues. The Revenue Manager is responsible for formulating long and short-term Revenue Management strategies and for overseeing their successful execution towards the advancement of RevPAR market share. This includes the analysis of revenue potential generated by the transient and group market segments as well as the market segmentation within transient and group. One will combine this with catering and space utilization as well as other revenue considerations (i.e.: golf, spa, etc.) in order to determine the appropriate mix of business to achieve revenue potentials every...