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Step into the future of hospitality at The Atlas Hotel. The Atlas, Boston’s first-of-its-kind hotel, is where local connection meets global inspiration and hospitality intersects with thought leadership.Join us at the ground floor of this brand-new hotel opening and help craft unforgettable moments at the intersection of research, hospitality, and inspiration—where every day is a first. The Shift Engineer is responsible for ensuring that the property is maintained in the best possible condition at all times with the least amount of inconvenience to customers and employees.
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The Kitchen Steward/Cleaner is responsible for the cleaning operation in all Food and Beverage areas, and is also expected to to maintain an acceptable level of sanitation and cleanliness throughout the Food and Beverage areas, in accordance with the Department of Environmental & Health Services.
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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.
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Baristas perform several job duties and provide customer service. Baristas take orders and make coffee, tea, and other drinks to customer specifications. Baristas also operate cash registers and credit card machines.
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Baristas perform several job duties and provide customer service. Baristas take orders and make coffee, tea, and other drinks to customer specifications. Baristas also operate cash registers and credit card machines.
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The Front Office 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.
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The Room Attendant is responsible for maintaining clean and attractive guestrooms while providing attentive, courteous and efficient service to all guests.
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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.
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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.
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The Activation/Recreations Ambassador is a multifaceted position responsible for various duties throughout the property. Activations/Recreations Ambassadors work directly with the Venue Manager to assist during special events/functions at the pool and other hotel venues. The responsibilities include but not limited to; Assuring the pool area are clean and furniture is properly setup at all times, support for Coconut Club during breakfast and other special events, provide attentive, courteous, and efficient service to all guests, including successfully resolving guest request, throughout their stay, while maximizing revenue and occupancy.
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The Pool 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. It is the responsibility of the server to help maintain an impeccable appearance of the pool deck throughout the shift. This may include set up and break down of the pool area as well as maintenance throughout the shift.
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The Room Attendant is responsible for maintaining clean and attractive guestrooms while providing attentive, courteous and efficient service to all guests.
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The Food Runner ensures timely delivery of orders so that food is the freshest it can be, resulting in high guest satisfaction. This position is also responsible for ensuring the order is accurate, in accordance to the Server's entry and aesthetically appealing. Food Runners will also assist with clearing tables after service and resetting. Strives to maintain health code standards of food handling.
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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.
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The Engineer is responsible for ensuring that the property is maintained in the best possible condition at all times with the least amount of inconvenience to customers and employees.
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The Food & Beverage Supervisor is responsible for coordinating, supervising and managing all property food and beverage, kitchen and back of the house operations, while maintaining a profitable F&B department 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.
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The Director of Revenue Management is responsible for identifying and maximizing all potential revenue opportunities for the hotel. In today’s lodging environment, understanding channel and yield management is critical for maximizing revenues. The Director of Revenue Management is responsible for formulating long and short-term Revenue Management strategies and for overseeing their successful execution towards the advancement of RevPAR market share. This includes the analysis of revenue potential generated by the transient and group market segments as well as the market segmentation within transient and group. One will combine this with catering and space utilization as well as other revenue considerations (i.e.: golf, spa, etc.) in order to determine the appropriate mix of business to...
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The Busser is responsible for overall preparation of condiments, food delivery and presentation of the food items
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The Chief Engineer is responsible for the day-to-day operations of the engineering division. In the absence of the Director, the assistant will assume the administrative, financial and operating aspects of the hotel as they relate to engineering.