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Senior Conference Services Manager
(Meetings/Events)
The Senior Conference Services Manager serves as a key leader within theConference Services Department, responsible for overseeing complex group activity and ensuring flawless execution of high‑level conference operations. Acting as the primary logistical liaison between client groups and all hotel departments, this role provides strategic coordination, anticipates operational needs, and drives service excellence across every phase of the event lifecycle. The Senior Manager upholds elevated service standards, mentors team members, and ensures that all group requirements are met with precision and professionalism. This position reports directly to the Director of Catering & Conference Services.
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Resort Outlet Chef
(Chefs/Kitchen)
The Resort Outlet Chef has an overall responsibility for the efficient and effective running of the kitchen and food production outlets, ensuring operating costs are minimized.
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Sous Chef - Marche Burette
(Chefs/Kitchen)
The Sous Chef is responsible for the efficient and effective running of the kitchen and food production outlets.
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Pastry Cook 1 - F&B Banquets & Catering
(Catering/Banquet)
The Pastry Cook 1 will prepare and oversee the production of hot and cold food items while ensuring consistency, quality, and presentation standards are met. This role supports kitchen operations by leading assigned stations, assisting in coordinating production, and ensuring all food is prepared and served according to established specifications. The Pastry Cook 1 works within resort restaurant outlets and helps maintain an efficient and well-coordinated kitchen environment.
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Pastry Cook 2 - F&B Banquets & Catering
(Catering/Banquet)
The Pastry Cook 2 will prepare hot and cold food items while ensuring consistency and quality production. This role supports kitchen operations by ensuring all food is prepared and served according to established specifications. The Pastry Cook 2 works within resort restaurant outlets and contributes to an efficient and well-coordinated kitchen environment.
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F&B Banquets & Catering - Steward
(Catering/Banquet)
The Banquet Steward is responsible for transporting all equipment and food/beverage to functions in accordance with hotel standards. The Steward comprehends the food and beverage operation and prioritizes cleanliness of food preparation and service areas.
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Server - Nonna Mia
(Food & Beverage)
As a Server, you will embody the spirit of warmth and attentiveness, ensuring every guest enjoys seamless and personalized service. Whether recommending menu items or creating a welcoming atmosphere, you will contribute to the high standards and reputation of Omni Hotel & Resorts. If you thrive in a fast-paced environment and take pride in curating unforgettable moments, we’d love to have you on our team.
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Guest Service Driver
(Transportation)
To transport guests to surrounding areas in Amelia Island, and any other destination within the parameters of the Guest Service Department.
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Rental Attendant and Segway Tour Guide - Amelia’s Wheels
(Recreation/Entertainment)
To provide a unique experience by offering Segway tours, Bike rentals, and Island Hopper rentals.
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Accounting - Assistant Director of Finance
(Finance/Accounting)
Omni Hotels & Resorts is now hiring an Assistant Director of Finance to supervise, monitor and review all on site accounting activities including account reconciliation, accounts payable, accounts receivable, research, accounts receivable billing, credit and collection, and the monitoring of operations systems and procedures and control features.
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Banquets & Catering - Sous Chef
(Catering/Banquet)
The Banquet Executive Sous Chef has an overall responsibility for the efficient and effective running of the kitchen and food production banquet outlets, ensuring operating costs are minimized.
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Senior Catering Sales Manager
(Sales & Marketing)
The ideal candidate for this role will utilize creativity and have a keen attention to detail. The Senior Catering Sales Manager assists clients in planning and executing meetings and celebrations at Omni. This person is a leader to the team of Catering Sales Managers and Coordinator providing them with assistance, training and motivation needed to ensure that all groups receive the superior service they have come to expect from Omni Hotels & Resorts.
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Steward (H2B)
(Chefs/Kitchen)
This team member is responsible for maintaining a high standard of cleanliness and sanitation in the kitchen.
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Rooms Front Office - Desk Agent
(Guest Services)
Overview:This team member is responsible for providing a professional and welcoming experience to all guests during overnight hours while ensuring the property operates smoothly and securely. Overnight Front Desk Agents serve as ambassadors of the resort, assisting with late arrivals and early departures, addressing guest needs, and maintaining a calm and attentive presence throughout the night. This role also includes completing nightly audit functions, reconciling accounts, and preparing reports to ensure accuracy for the following day. They work closely with all hotel departments, especially Security, Housekeeping, and the Front Office team, to ensure a seamless overnight operation.
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Pastry Chef De Partie
(Chefs/Kitchen)
The Pastry Supervisor has an overall responsibility for the efficient and effective running of the kitchen and food production outlets, ensuring operating costs are minimized.
hcareers.com/omni-amelia-island-resort-spa/jobs
