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Group Sales Manager
(Sales & Marketing)
To fully develop the Group Market in specified segments both with the emphasis on filling in gap times and maximizing revenue in peak times. To concentrate on the solicitation of a profitable new business, and to maintain current clients. To merchandise as skillfully as possible the guest rooms and function space to maximize revenue potential for the hotel and to ensure that the customer has the best possible meeting experience. To achieve monthly room night goals, develop and implement sales action plans, maintain positive interdepartmental communications and to complete special projects as assigned by the Director of Sales and Marketing
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Executive Sous Chef
(Chefs/Kitchen)
The Executive Sous 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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Utility Cleaner
(Chefs/Kitchen)
Responsiblefor cleaningall kitchens and food and beverage equipment,in accordance withhotel standards.Stewardcomprehendsthe food and beverage operation and prioritizes cleanliness of all food preparation and service areas.
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Guest Room Attendant
(Housekeeping)
The Guest Room Attendant positionis responsible formaintaininga high standard of cleanliness in each guest room. Room Attendants refresh rooms for guests who are continuing their stay,as well as,thoroughly clean rooms of guests who have checked out in preparation for the next guest checking in.
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Front Desk Agent
(Guest Services)
This team member willbe responsible forproviding a five-star welcome and departure experience to each guest, as wellas,serving as ambassadors throughout the guest’s stay. Front Desk Agents make the first impression upon our guests by extending a warm welcome, providing information about the resort and local area, and offering our full range of upscale resort amenities and services to them. Front Desk Agents are also responsible for settling guest accounts upon check-out, resolving guestissuesand completing special requests. They work closely with all hoteldepartmentsespecially our Concierge, Bell-Doorand Ideal Services teams.
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Chef de Cuisine
(Chefs/Kitchen)
Be able tolead the culinary team helping between both Banquets and Restaurant operations. This critical member of our culinary team has an overall responsibility for the efficient and effective running of the kitchens and food production.
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Banquet Server
(Catering/Banquet)
Responsible for delivering excellence in guest service by developing relationships with guests, providing personalized service,anticipatingand delivering guests’ needs. The Servercomprehendsthe food and beverage menus and serves food and drinks to our guests directly.
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Director of Housekeeping
(Housekeeping)
OmniHotel & Resortsis seeking an experienced Director of Housekeeping to join our team. This team member will manage, direct, and coordinate all functions of theHousekeeping and Laundrydepartments and work in close collaboration with other departments to ensurean elevatedguest experience throughout the property. As our heart of the house, the housekeeping department strives tomaintainimpeccable levels of cleanliness and upkeep. The Director of Housekeeping also ensures cost controls are inplace, andsupports a positive work environment for all associates.
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