The Engineering Manager is responsible for the day-to-day operations of the engineering department.  In the absence of the Director, the Engineering Manager will assume the administrative, financial and operating aspects of the hotel as they relate to engineering.

The Director of Rooms is responsible for ensuring the operation of Guest Services, Concierge and 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.

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 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.

The Server is expected to provide timely, courteous service with guest satisfaction as the primary goal.  He/she is responsible for promotion of specials and up selling.

The Bartender is responsible for the complete set up of the bar area and the mixing and preparation of drinks for all guests and servers. Need to maintain the service and cleanliness of the bar area, ensuring quality service, guest satisfaction and control over liquor inventory.

The Sales Manager is responsible for effectively soliciting and becoming familiar with all accounts in his/her specific geographic territory. He/she is also responsible for prospecting and closing on assigned accounts/territory to positively impact hotel revenues. He/she is also responsible for month-end reporting and tracking of account production.  The Sales Manager will have knowledge of GDS/Consortia, Entertainment, FIT/Wholesale and Tour & Travel related transient markets.

The Food & Beverage Operations 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.