Jobs at Omni Hotels & Resorts Carretera Punta de Mita

• Executive Sous Chef (Chefs/Kitchen)

  The Executive Sous Chef holds overall responsibility for the efficient and effective running of the kitchen and food production outlets, ensuring operating costs are minimized while upholding the highest standards of food quality, sanitation, and guest satisfaction. This role works closely with the Resort Executive Chef to execute all Omni Hotels and company policies and procedures, ensuring that services provided achieve established standards of performance within agreed budgetary controls from the resort’s pre-opening phase onward.

• Director of Housekeeping (Housekeeping)

  The Director of Housekeeping manages, directs and coordinates all functions of the Housekeeping and Laundry departments, working closely with other departments to ensure an elevated guest experience throughout the property. As the operational heart of the hotel, Housekeeping strives to maintain impeccable levels of cleanliness and upkeep. The Director of Housekeeping also ensures cost controls are in place and fosters a positive work environment for all associates from the pre-opening phase onward.

• Director of Front Office (Guest Services)

  The Director of Front Office oversees the Front Desk, Concierge, Bell, and Telephone Operator teams, ensuring maximum operational efficiency while effectively balancing the needs of guests, owners, and associates. This position works closely with the Director of Rooms and coordinates daily with Housekeeping, Finance, and Sales to deliver a seamless, world-class arrival and departure experience, beginning in the resort’s pre-opening phase and continuing throughout operations.

• Convention Services Manager (Meetings/Events)

  The Conference Services Manager facilitates all aspects of the conference and event planning process, including banquet functions and meeting room arrangements, serving as the primary liaison between the meeting planner or client and the resort. This role ensures that all event information is communicated accurately across departments, delivering a seamless, high-quality experience that meets or exceeds client expectations from the resort’s pre-opening phase onward.

• Human Resources Coordinator (Human Resources)

  The HR Coordinator assists with the coordination of all functions of the Human Resources department, including training, benefits management, employee relations, and recruitment, in accordance with Omni standards. This role provides clerical and administrative support to the Director of Human Resources and the HR leadership team, and supports the Human Resources function by providing a warm greeting and welcoming environment for all associates in the Associate Services Center from the resort’s pre-opening phase onward.

• Director of Spa (Spa)

  The Director of Spa is responsible for the overall operational function and management of the spa, demonstrating leadership throughout the spa and resort to maximize guest and team satisfaction. This role owns all spa policies and procedures and provides direct supervision of the Spa Manager, along with the Nail Technicians, Massage Therapists, Estheticians, Hair Stylists, and Spa Concierge, creating, maintaining, and overseeing a marketable and profitable spa program that meets or exceeds financial goals while upholding the highest standards of service and guest experience from the resort’s pre-opening phase onward.

• Restaurant Manager (Food & Beverage)

  The Restaurant Manager is responsible for the day-to-day operation of an assigned food and beverage outlet, ensuring proper training, supervision, and development of all outlet personnel. This role delivers prompt, courteous service in accordance with Omni Food and Beverage standards and company policies and procedures, working closely with the Director of Food and Beverage to uphold the highest levels of quality, cleanliness, and guest satisfaction from the resort’s pre-opening phase onward.

• Executive Steward (Chefs/Kitchen)

  The Executive Steward ensures that Banquets and all other Food and Beverage outlets have the required quantities of sanitized equipment and supplies to meet the business needs of the resort, overseeing the efficient and effective running of the Stewarding Department while minimizing operating costs. The Executive Steward works closely with the Executive Chefs and the Director of Food and Beverage to maintain the highest standards of sanitation, purchasing, and equipment care, ensuring the department operates within agreed budgetary controls and supports a world-class guest experience from the resort’s pre-opening phase onward.

• Reservations Agent (Guest Services)

  As a Reservation Agent, the ideal candidate serves as a brand ambassador and trusted guest resource, delivering exceptional service experiences through every interaction. This role is responsible for handling reservation inquiries with professionalism, warmth, efficiency, and attention to detail, while maximizing revenue opportunities through consultative sales techniques and personalized guest engagement that reflect the highest standards of service excellence, from the resort’s pre-opening phase onward.

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