Jobs at Omni Atlanta Hotel at Centennial Park

• Director of Outlets (Food & Beverage)

  Responsible for the F&B Outlets. The main job for this position will be training, mentoring, interviewing and hiring the right talent to support an outstanding Food and Beverage Operation according to corporate standards of product and service.

• Outlets Sous Chef (OEM) (Chefs/Kitchen)

  The Omni Hotel is seeking a talented, quality-driven individual to join it's Culinary team as a Sous Chef. In this role, you will be responsible for assisting the Executive Chef in all areas of the kitchen’s operations. As a leader, you will ensure a high standard of cleanliness and hygienic practice throughout the kitchen.

• Director of Front Office (Guest Services)

  The Director of Front Office will oversee the Front Desk, Concierge and Ideal Services teams. This individual will ensure maximum Front Office operating efficiency by effectively balancing the needs of our guests, owners and associates.

• Operations Training Manager (Human Resources)

  Ensures Omni culture and operational standards are maintained through training and development for all Operations departments.

• Sales Leader-In-Development (LID) (Sales & Marketing)

  The Sales Leader in Development is responsible for assisting in the daily operations of our events and meeting space to ensure overall client satisfaction. This individual will handle all duties assigned by the Sales Department.

• Outlets Manager (Food & Beverage)

  This team member will provide proper training and supervision of all personnel including supervisors. To insure prompt, courteous service in a manner that complies with Omni Food and Beverage standards and company policies and procedures. To ensure the overall success of the restaurant by guest satisfaction surveys and utilizing financial controls.

• Associate Cafe Attendant (Food & Beverage)

  This team member will ensure all food is served according to specifications, and work in conjunction with all line cooks.

• Assistant Front Office Manager (Guest Services)

  The Assistant Front Office Manager will work closely with Director of Front Office and night staff to ensure maximum Front Office operating efficiency during the evening hours.

• Rooms Leader-In-Development (LID) (Rooms Division)

  The Rooms Leader-in-Development (LID) program is a 12-month program designed to develop graduates into successful managers in the division they wish to pursue. The Rooms LID will spend 40 hours each week working within the department and 10 hours completing Learning Commitments throughout the training property. Learning Commitments are projects that will allow LIDs to learn about general hotel operations, as well as the details and functions of their division. Each commitment will provide resources and evaluation criteria.

• Assistant Director of Engineering (Engineering/Maintenance)

  To provide technical and administrative assistance to the Director of Engineering Services and to assist the Director of Engineering Services in the operational aspect of the Engineering Department.

• Assistant Director of Food & Beverage (Food & Beverage)

  Maintenance of established service standards of the Food and Beverage Outlets, and Room Service. Supervision of head food and beverage cashier and cashier support services. Assist in planning and actuating special events that are public relations worthy. Training trainers of service standards.

• Assistant Director of Convention Services (Catering/Banquet)

  Assists Director of Convention Services with management of Convention Services Department by ensuring a consistent product to standards, while maximizing profitability and protecting the integrity of the guest experience. Ensures total guest satisfaction for all group-related functions and achieves budgeted catering Food & Beverage sales.

• Outlets Assistant Manager (Food & Beverage)

  This position is responsible for ensuring proper training and supervision of all personnel. The Assistant Outlets Manager is to deliver prompt, courteous service in a manner that complies with Omni Food and Beverage standards and company policies and procedures.

• Convention Services Manager (Meetings/Events)

  The Conference Services Manager will facilitate all aspects of the conference/event including, but not limited to, banquet functions and meeting room arrangements with the meeting planner/client. The manager will serve as the liaison between the meeting planner/client and the resort, ensuring that all information has been communicated correctly.

• Steward (Chefs/Kitchen)

  This team member is responsible for maintaining a high standard of cleanliness and sanitation in the kitchen.

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