The Group 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.

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 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.

This position reports jointly to the property Director of Sales and Marketing.  This position liaises and works collaboratively with the Brand team at Atelier Ace, working as an extension of the brand. This position is focused on multi-channel marketing initiatives, partnerships, programming and community engagement.  A successful Marketing & Community Manager is both guest and community focused, revenue-minded, proactive and self-driven. They successfully operate with a high degree of autonomy, collaborate well, and have proven experience creating, launching and driving brand awareness initiatives to conversion. They are skilled at working both strategically (setting big picture goals, building relationships, using guest insights, data  and market trends to present strong ideas for...

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 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.

The Assistant Director of Finance is responsible for providing consistent leadership in the financial area of the hotel by supplying the accounting staff with guidance and training. He/she is also responsible for focusing on the profitability of the business, maintaining accurate and timely financial reporting, ensuring acceptable levels on internal control, ensuring compliance with all federal, state, and local regulations, and safeguarding owners/investors assets.

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 Complex Director of Human Resources is responsible for staffing qualified personnel; ensuring employment statute compliance; overseeing all aspects of wage, benefit, worker’s compensation unemployment; training program direction, implementation and administration; and employee relations coaching, counseling and discipline for an assigned portfolio of hotels.

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 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 Food and Beverage Manager is responsible for coordinating, supervising and directing all aspects of food and beverage’s operations, while maintaining a profitable food and beverage 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 Restaurant General Manager is responsible for coordinating, supervising and directing all aspects of the F&B outlet operation, while maintaining profitable F&B outlets 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 Food and Beverage Manager, Private Members Club is responsible for coordinating, supervising and directing all aspects of food and beverage’s operations, while maintaining a profitable food and beverage 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 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 Operations Manager is responsible for planning and directing operations to improve productivity and efficiency.

The Operations Manager at the Montvale Courtyard by Marriott is focused on F&B Operations. Responsible for planning and directing operations to improve profitability, productivity and efficiency. 

We are seeking an Assistant General Manager to oversee Saint Bibiana at Hotel Bardo Savannah. This individual is a “culture setter” who embodies the Bardo brand and sets the standard for impeccable and anticipatory service. This Assistant General Manager will lead, train, and inspire our team for our Coastal Italian restaurant, Saint Bibiana. The ideal candidate is committed to fostering a dynamic and elevated restaurant environment and delivering exceptional guest experiences.  This position is based in Savannah, Georgia.

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.

The 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.