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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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Class 3 Engineer
(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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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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Dishwasher
(Chefs/Kitchen)
This team member is responsible for maintaining a high standard of cleanliness and sanitation in the kitchen.
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Assistant Director of Engineering
(Engineering/Maintenance)
The Assistant Director of Engineering 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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Cook - H2B
(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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Housekeeping - Floor Care Techician
(Housekeeping)
The Floor Care provides deep clean care to guest rooms, ensuring all details of GuestRoom are refreshed to the Omni Standard.
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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 ensuringa qualityexperience for hotel guests.
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