The House Laundry Attendant is responsible for washing, folding and distributing all soiled linens and towels.

The Bellperson is responsible for assisting guests with luggage upon arrival and departure and accommodating guests during their stay in an attentive, courteous and efficient manner.

The Room Attendant is responsible for maintaining clean and attractive guestrooms while providing attentive, courteous and efficient service to all guests.

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.).

The Room Attendant will be servicing guest rooms, while making sure to follow a comprehensive cleaning process throughout the hotelfollowing all of the Brand guidelines for cleanliness.

The Hostess is responsible for ensuring the prompt recognition and seating of all guests in outlets as assigned and assists the servers in providing attentive, courteous and efficient service to guests throughout their dining experience. He/she is also responsible for assisting the cashier in the collection of payment for all guest transactions.

The Outlet Server is responsible for providing the highest quality of service to guests in an attentive, courteous, and efficient manner. He/she is also responsible for receiving and delivering guests orders and collecting payment.

Creates a unique guest experience that draws hotel and non-hotel guests. Plays a significant role in maximizing financial performance and attracting hotel and non-hotel guests by understanding the local market and effectively positioning the outlet. Is heavily involved with promoting the bar/lounge, menu planning, maintaining standards, assisting servers on the floor during peak periods and managing property liquor inventories and controls. Supervises Bar/Lounge daily shift operations and supervision of staff. Strives for high guest and employee satisfaction while maintaining the operating budget. Accountable for promoting compliance with legal obligations professionally and consistently. Determines and implements training needed to accomplish goals. Strengthens the Food and...

Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Operate ovens, stoves, grills, microwaves, and fryers. Test foods to determine if they have been cooked sufficiently. Monitor food quality while preparing food. Set-up and break down work station. Serve food in proper portions onto proper receptacles. Wash and disinfect kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of the temperature of appliances and food.

The Cook is responsible for preparing all food items, based on standardized recipes, for the Restaurants, Room Service, Employee Cafeteria and Banquets, while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring the cleanliness, sanitation and safety in the kitchen and work areas while minimizing waste and maximizing cost/production ratio.

The Sous Chef is responsible for ensuring that all meals coming from the kitchen are well prepared with regard to quality, consistency, eye appeal, taste and food cost. He/she is expected to provide training for all staff; meet corporate quality standards; and assist in establishing and enforcing food specifications, portion control, recipes and sanitation. The Sous Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction.

The Guest Service Agent is responsible for providing attentive, courteous and efficient service to all guests during check-in, throughout their stay, and at checkout, while maximizing room revenue and occupancy.

The Accounting Clerk is responsible for ensuring the key functions of payroll processing, cash handling, and accounts receivable processing and collections, are completed in a timely and accurate manner.

The Food & Beverage Attendant is responsible for the complete set up of the Grab and Go and Bar area. He/she is to provide coffee and/or bar service by preparing and serving coffee, alcoholic and non-alcoholic drinks, and food items for all guests. He/she is responsible for taking guest orders and accepting payment for food and beverages and making proper change for guests and fellow employees. He/she is also responsible for the Grab and Go and related seating areas which includes light cleaning, restocking and general upkeep of the area.

The Front Office Agent is responsible for providing attentive, courteous and efficient service to all guests during check-in, throughout their stay, and at checkout, while maximizing room revenue and occupancy.

The Sales/Catering Coordinator is responsible for clerical, administrative, marketing materials, and other duties to assist in the smooth operation of Sales/Catering.  He/she is also responsible for providing attentive, courteous and efficient service to all guests.

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.

The Guest Services Supervisor (Full-Time) is responsible for assisting the Guest Services Manager and Assistant Guest Services Manager while providing attentive, courteous, and efficient service to all guests, prior to arrival and throughout their stay, while maximizing room revenue and occupancy.

The Concierge is responsible for creating a welcoming first impression and for providing current information about the local area, attractions and events. He/she is also responsible for greeting guests, assisting with questions, and providing recommendations and directions for restaurants, attractions and events in the area.