Responsible for assisting with the set up and breakdown of the event space and serving food and/or beverages in a friendly, courteous, and professional manner according to the hotels high standards of quality.
The Chief Engineer directs all aspects of engineering operations including emergency programs, energy management, asset protection, preventive maintenance and repairs to equipment, structures, and grounds. Directs the Engineering staff, accounting/budgeting, asset protection, inventory control and human resources. The Chief Engineer directs all operations in alignment with the direction of the General Manager, Company, brand standards and local, state, and national regulations. Responsible for quality service, meeting/exceeding financial goals, short- and long-term planning and day-to-day operations. Recommends the Engineering budget, business plan, capital expenditures and manages within approved plans and objectives.
Responsible for maintaining, setting up, food production and quality control of all meat, fish, fowl, and other food items prepared on the front-line station.
Greets and registers guests, provides prompt and courteous service, and closes out guest accounts upon completion of stay, as well as ensuring the guest has an exceptional stay, to meet hotels high standards of quality.
Greets and registers guests, provides prompt and courteous service, and closes out guest accounts upon completion of stay, as well as ensuring the guest has an exceptional stay, to meet hotels high standards of quality.
Greets and registers guests, provides prompt and courteous service, and closes out guest accounts upon completion of stay, as well as ensuring the guest has an exceptional stay, to meet hotels high standards of quality.
Greets and registers guests, provides prompt and courteous service, and closes out guest accounts upon completion of stay, as well as ensuring the guest has an exceptional stay, to meet hotels high standards of quality.
Responsible for assisting with the set up and breakdown of the event space and serving food and/or beverages in a friendly, courteous, and professional manner according to the hotels high standards of quality.
Responsible for the cleaning and sanitization of cooking utensils and service ware to provide cooks, bus persons and food servers with appropriate equipment for guests' dining experience. Also requires cleaning of physical surroundings.