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Birdies Cafe & Bar Barista
(Food & Beverage)
Responsible for day-to-day coffee andd Bar operations and providing extraordinary customer service to guests, members and associates.
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Executive 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. Will report to and assist the Executive Chef in the coordination of all food operations - to assist in purchasing, receiving, storage, preparation, and presentation of fresh food, along with promoting the Omni legacy of warm genuine hospitality while upholding and ensuring compliance with all company and departmental policies and procedures.
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Cosmetologist
(Spa)
To provide quality, professional services to guests and use professional skills to meet individual needs of each guest serviced. Prescribe theappropriate regimeof hair products and services for each guest. Educateguestregardinghome maintenance and the benefits ofadditionalservices.
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Loss Prevention Officer
(Security)
Position Overview: The Loss Prevention Officer ensures the safety and tranquil stay of hotel guests and employees, to enforce the policies and procedures of the hotel and to record in writing any assigned task. Prepare incident and accident reports accurately and in the format specified by the Loss Prevention Manager.
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Maintenance Engineer
(Engineering/Maintenance)
Position Overview: To ensure a safe, efficient, and well-maintained hotel/resort environment. Contribute to the construction and maintenance of strong and long-lasting buildings and products.
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Black Swan Bartender
(Bartender/Mixologist)
Overview: Responsible for providing drink orders to service staff and guests, delivering prompt and courteous service.
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Banquets Houseperson
(Catering/Banquet)
To ensure the function room is set according to guest expectation and Omni standards. This position will set up, breakdown, and clean all space associated with banquets and conventions.
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Maintenance Engineer Class 1
(Engineering/Maintenance)
Position Overview: Responsible for maintaining and repairing major pieces of hotel equipment, provide guest service, and be one of the hotel’s First Responders in emergency situations. This role will be a support to the Engineering leadership team.
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Production Cook II
(Chefs/Kitchen)
The Production Cook 2 will provide and maintain high quality standards and procedures in preparing and serving all food.
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Massage Therapist
(Spa)
As a Massage Therapist you will be 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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Housekeeping Houseperson Floor Care
(Housekeeping)
The Floor Care Attendant provides deep clean care to guest rooms, ensuring all details of Guest Room are refreshed to the Omni Standard.
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Housekeeping Houseperson
(Housekeeping)
Position Overview: This position ensures that assigned public space including pool deck, parking garage and guest room floorsare kept fully stocked and clean to provide support to Guest Room Attendants while maintaining Omnistandards and exceeding our guest expectations.
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Sous Chef - Banquets & Stewarding
(Catering/Banquet)
Provides culinary and operational leadership forculinaryproduction and theStewardingDepartment.The positionis responsible forensuring that banquet events areproperly planned, prepared, produced, and executed whilemaintainingthe sanitation, equipment, staffing, and supply standardsrequired to support all Food and Beverage operations. Supports the Executive Sous Chef and Banquet Chef with daily culinary execution, leads assigned culinary and stewarding supervisors and associates, and serves as the culinary manager on duty when assigned
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Front Office Supervisor
(Guest Services)
Position Overview:The role of the Front Office Supervisor is to ensure the appropriate checking in and checking out of guests in a courteous and professional manner while maintaining four star/four diamond standards. Additionally, he/she will be responsible handling guest issues and forwarding along as needed.
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Executive Steward
(Chefs/Kitchen)
The Executive Steward is responsible for the leadership and daily operation of the Stewarding Department. This position ensures that all kitchens, banquet functions, restaurants, bars, and other Food and Beverage areas have the clean, sanitized, and properly maintained equipment and supplies required to operate successfully.
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