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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. Applications will be accepted from 8/17-9/1 Start date: on or around November 1st
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Guest Relations 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 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.
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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.
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The Sales Manager is responsible for effectively soliciting and becoming familiar with all accounts in his/her market segments. He/she is also responsible for prospecting and closing on assigned accounts/territory to positively impact hotel revenues.
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The Hotel Manager is responsible for continually focusing on achieving hotel profitability through revenue generation, cost control, guest satisfaction and developing employees training and engagement, while maintaining the integrity of the hotel.
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Direct booking and detailing of group room blocks and affiliated meetings or events for various clients including corporate, leisure, and social clientele as assigned. Maximizes profitability and revenue of the hotel by upselling in order to achieve sales goals and positively impact hotel revenues.
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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.
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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.
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The Breakfast Attendant is responsible for providing exceptional service to guests in an efficient and courteous manner within the complimentary breakfast area of a hotel.
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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 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 Front Office Manager is responsible for ensuring the operation of the Guest Services and Uniformed Services 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 House Attendant is responsible for the maintenance and cleanliness of all assigned areas and equipment. He/she is also responsible for delivering items to guestrooms (express checkout, newspapers – property specific, etc.).
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The Hotel Manager is responsible for continually focusing on achieving hotel profitability through revenue generation, cost control, guest satisfaction and developing employees training and engagement, while maintaining the integrity of the hotel.
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The Director of Rooms is responsible for ensuring the operation of Guest Services, Uniformed Services, Housekeeping, Laundry, Security, Communications and Reservations 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.
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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 Senior Front Office Manager is responsible for leading all Front Office operations, ensuring exceptional guest experiences while driving operational efficiency, associate engagement, and financial performance. This role oversees Front Desk, Bell Services, and related front office functions, providing leadership, coaching, and support to managers and associates. The Senior Front Office Manager partners closely with all departments to deliver seamless service.
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The Banquet Manager is responsible for assuring the success of all banquet events, while maintaining a profitable operation and high quality products and service levels. He/she is expected to share ideas to promote business; reduce employee turnover; maintain revenue and payroll budgets; and meet budgeted productivity while keeping quality consistently high.