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Director of Food & Beverage
(Food & Beverage)
The Director of Food & Beverage is a strategic executive leader responsible for driving the vision, financial performance, and operational excellence of the Food & Beverage division. This role oversees all dining outlets, banquet operations, lounges, and in-room dining, ensuring a world-class guest experience while aligning with the hotel’s overall business objectives. The Director collaborates with senior leadership to develop innovative food and beverage strategies, enhance revenue opportunities, and uphold the highest service and quality standards.
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Valet
(Transportation)
Guest Service Agents are responsible for providing a five-star welcome and departure experience to each guest, as well as, serving as ambassadors throughout the guest’s stay. Guest Service Agents make the first impression upon our guests by extending a warm welcome, providing information about the hotel and local area, and offering our full range of upscale hotel amenities and services to them.
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Night Auditor
(Guest Services)
This team member will ensure the appropriate checking in and checking out of guests in a courteous and professional manner while maintaining four star/four diamond standards and the accurate completion of the night audit process. Additionally, they will be responsible for handling guest issues and forwarding along as needed.
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Banquet Server
(Catering/Banquet)
Responsible for delivering excellence in guest service by developing relationships with guests, providing personalized service, anticipating and delivering guests’ needs. The Server comprehends the food and beverage menus and serves food and drinks to our guests directly.
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Steward Supervisor
(Chefs/Kitchen)
The Stewarding Supervisor role is to supervise the day-to-day operation of the department for a given shift. The Stewarding Supervisor is responsible for the control and distribution of operating equipment, maintenance of cleaning and sanitation standards, supervision of allutility, pot washer, dishwasher, and worker assignment tasks.
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Painter
(Engineering/Maintenance)
To ensure a safe, efficient, well-maintained hotel environment while providing maintenance services to guests in a courteous, professional, and engaging manner.
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Housekeeping & Stewarding Supervisor
(Housekeeping)
The Overnight Housekeeping & Stewarding Supervisor is responsible for overseeing the overnight operation of the Housekeeping and Stewarding teams to ensure all public areas, back-of-house areas, associate spaces, kitchens, meeting rooms, corridors, and service areas meet Omni standards. The supervisor is responsible for assigning work, inspecting completed tasks, coordinating deep cleaning projects, maintaining sanitation standards, and ensuring the resort is prepared for the following day's operations. The Overnight Supervisor serves as the primary departmental leader during overnight hours and ensures a safe, clean, and organized environment for guests and associates.
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Bellperson
(Guest Services)
The main responsibility of bellperson is to assist the guest with luggage delivery and retrieval during their stay. The Bell Attendant is responsible for delivering excellence in guest service by developing relationships with guests, providing personalized service, anticipating and delivering guests’ needs.
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Cook 2
(Chefs/Kitchen)
The position of Cook 2 ensures that all food is prepared in a timely manner and made according to the menu specifications. Works and communicates effectively with all other kitchen personnel.
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Massage Therapist
(Spa)
The Massage Therapist is responsible for guest satisfaction in the spa by performing services to the best of their ability and maintaining Omni standards throughout all procedures.
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Recreation Attendant
(Recreation/Entertainment)
To facilitate activities for Guests in a professional and memorable manner.
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Assistant Director of Facility Maintenance
(Engineering/Maintenance)
This new position, Assistant Director of Facility Maintenance, supports the Director of Engineering in the overall operation, maintenance, safety, and reliability of all resort facilities and building systems. This position plays a key leadership role in maintaining a luxury guest experience through strong technical knowledge, team leadership, preventive maintenance execution, and operational oversight.
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Cook 1
(Chefs/Kitchen)
Responsible for all prep and production for the banquet culinary operation, in accordance with hotel standards. The Cook comprehends the food and beverage menus and cooks all food to high quality and presentation standards.
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Kitchen Supervisor
(Chefs/Kitchen)
The Kitchen Supervisor will assist in the overall operation of the culinary team. Partnering with F&B management, this individual is responsible for creating schedules, executing orders, and ensuring a quality experience for hotel guests.
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Server Assistant (Tavern)
(Food & Beverage)
This position is responsible for assisting servers and management in any way possible to ensure prompt, and courteous service to all guests.
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