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Casino Table Games Manager is responsible for the managing of the dealers and the table games; assures they adhere to the company’s and the Gaming commissions policies and procedures.
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The Assistant Chief Engineer is responsible for the day-to-day operations of the Engineering Department. In the absence of the Director of Engineering, the assistant will assume the administrative, financial and operating aspects of the hotel as they relate to engineering.
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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.
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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.
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The Leisure Sales Manager is a key revenue driver for E11EVEN Hotel & Residences, charged with generating and maximizing leisure room revenue by cultivating and growing high‑value leisure travel partnerships. This role is responsible for developing, managing, and expanding relationships with luxury travel advisors, consortia networks, wholesale partners while positioning the hotel as a must‑stay luxury lifestyle destination for discerning travelers. The Leisure Sales Manager brings a deep understanding of the upscale leisure market, a strong network of industry relationships, and a strategic, relationship‑driven sales approach that reflects the bold energy and elevated service experience synonymous with the E11EVEN brand. Working closely with internal teams, this role ensures seamless...
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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.
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The Food & Beverage Manager is responsible for assisting in coordinating, supervising and directing all aspects of F&B 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.
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The Corporate Assistant Ownership Controller reports to the Corporate Ownership Controller and is responsible for preparing the financial information for assigned ownership entities under the direction and review by the Corporate Ownership Controller. The position is responsible for assisting the Corporate Ownership Controller in all aspects of financial management, financial control, accounting and financial reporting, including consolidations, for a portfolio of assigned hotel ownership entities. A Corporate Assistant Ownership Controller’s responsibilities include, but are not limited to, timely, responsive and accurate completion of the following duties.
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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.
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The Director of Sales is a revenue-focused leader responsible for driving top-line growth at E11EVEN Club Hotel & Residences. This position provides strategic leadership to the Sales Manager team while overseeing the entertainment segment, ensuring the successful execution of sales initiatives, market expansion, client satisfaction, and revenue-generating opportunities across the property.The Director of Sales leads and develops the Sales Manager team, establishes clear sales expectations, actively participates in prospecting and client development, and serves as a senior relationship builder for high-value accounts. The role works closely with Revenue Management, Operations, Food & Beverage, Marketing & PR, Security, and other departments to ensure complex bookings and high-profile...
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The General Manager is responsible for providing strategic leadership and operational oversight of the Goodtime Hotel, ensuring exceptional guest experiences, strong financial performance, and a culture of service excellence. We are seeking a seasoned hospitality executive with a proven track record in luxury or lifestyle hotels, extensive Food & Beverage leadership experience, and the ability to drive both operational and commercial success.The ideal candidate has successfully led hotel rebrands, new openings, or major repositioning initiatives and possesses strong financial acumen with a focus on revenue optimization, profitability, and owner relations. This leader will inspire high-performing teams, champion the hotel’s vibrant brand culture, and deliver outstanding results across...
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We are seeking an accomplished Director of Revenue Management to join our team at Viceroy Santa Monica. (Remote status for this role will be considered)As a member of the Executive Committee, this role champions and implements market strategies that deliver products and services that meet or exceed the needs and expectations of our target guests and property colleagues.The Director of Revenue Management is responsible for identifying and maximizing revenue opportunities across transient, group, and contracted business, while recommending and maintaining pricing, positioning, and inventory controls across all channels. The role also leads forecasting, opportunity analysis, and the processes that maximize revenue and profit from existing and future demand.
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The Marketing Manager is responsible for creating and maintaining marketing strategies to meet objectives and enhance the image of the hotel. They will evaluate customer feedback, market conditions, and competitor information, to implement marketing strategies. The Marketing Manager will help coordinate and execute all marketing, advertising, promotional activities and social media campaigns
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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.
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The Director of Catering and Conference Services is responsible for soliciting new catering accounts, entertaining and sustaining relationships with existing accounts to meet and/or exceed revenue goals. They must have a strong knowledge of weddings and understand the importance of prospecting in creating new sales opportunities for the hotel. They are 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.
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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.
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The Asst. F&B Manager is responsible for coordinating, supervising and directing all aspects of F&B’s 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.
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The Director of Front Office is responsible for ensuring the operation of Guest Services, Valet, and Front Desk service in an attentive, friendly, efficient and courteous manner, providing all guests with quality service while maximizing room revenue and productivity, and developing managers and employees. This position will also be a liaison to leased restaurant and retail operations that are based in the hotel.
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The Sous 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 Sous Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction.
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The Food & Beverage Manager is responsible for assisting in coordinating, supervising and directing all aspects of F&B outlet’s 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.