Primarily responsible for the overall maintenance of the hotels building and grounds and for the operation of its equipment and mechanical/electrical systems. Key responsibilities include keeping all equipment in good repair with a minimum of downtime by providing day-to-day maintenance of the hotel and completing maintenance work orders from all departments on a timely basis by following hotels standard operating procedures.
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.
To serve beverages and/or food to the guests in a friendly, courteous and timely manner, resulting in guest satisfaction. Also, to prepare beverages for other server to supply to guests, and act as cashier for the lounge.
To supervise, direct, assist, and assure the completion of housekeeping tasks assigned to Room Attendants, Lobby Attendants and Housepersons in guest rooms, corridors and public spaces to maintain Driftwoods high standards of cleanliness.
Oversees all a la carte Food and Beverage operations, including restaurant, room service and lounge including greeting and escorting guests to tables, supervising all staff, and maintaining a courteous and efficient operation to deliver quality product and service to restaurant customers.
The Director of Food & Beverage is responsible for managing the direction and organization of all activities and services of the Food & Beverage Division and to ensure that all the outlets and events operate successfully, in accordance with the standard of the hotel. Fostering a dynamic atmosphere and a rewarding experience for both guests and Team Members is paramount, while delivering profitable results to owners and investors.
Monitor and patrol hotel property to ensure the safety of guests and employees to protect all hotel assets. Maintain a safe and secure environment by performing protective and enforcement functions in a courteous and restrained manner in coping with emergencies, undesired conduct, disturbances and threats to life and property.
Responsible for the creation, decoration, and presentation of desserts while working closely with the Executive Chef and Pastry Chef to adhere 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 cost effective preparation of quality food in safe and efficient compliance with proper food preparation and handling, policies and procedures, brand standards, and federal, state and local regulations.
Help people manage a health condition or enhance wellness by using touch, pressure, and movement to manipulate the bodys muscles and soft tissues to achieve different goals, such as relaxation, pain management, injury recovery, stress reduction, and relief from muscle tension.
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.
