Jobs at Omni William Penn Hotel

• Carpenter (Engineering/Maintenance)

  Omni Hotels & Resorts is an equal opportunity/AA/Disability/Veteran employer. The EEO is the Law poster is available using the following link:

• Restaurant Cook (Chefs/Kitchen)

  The Hotel Line Cook is responsible for cooking, control quality and consistency of all food produced and served in the Hotel Restaurant Outlets. Ensure station is set for service 15 minutes prior to service and all food supplies necessary for service are in appropriate supply on a timely basis. Required to learn all menu items produced by assigned stations and understand & fulfill Guest Orders. This person would be responsible for production of orders in a timely manner.

• Banquet Server (Catering/Banquet)

  Purpose: To ensure that all food and beverage service for functions in the banquet department of the hotel are served on time. To ensure the highest guest satisfaction, maintain professional standards and work flexible hours.

• Valet- Parking Attendant (Transportation)

  Responsible for driving, parking, and retrieving guest vehicles to ensure a smooth and welcoming experiences up on their arrival and departure. The valet parking attendant returns vehicles from the parking lot promptly and safely and provides excellent customer service to each guest.

• Coffee House Attendant (Food & Beverage)

  Summary: The Associate will attend to and service guests in the Marketplace experience as well as room service orders. Associate will accurately and efficiently prepare hot and cold drinks, as well as prepare and portion food products prior to serving. The Associate will up sell beverages, pastries, and other selections, accurately process transactions for food and retail items, and provide excellent service to all guests.

• Banquet Server (Catering/Banquet)

  $7.63 + Gratuity first 3 months, $8.06 + Gratuity after 3 months and $8.48 + Gratuity after 6 months.

• Dining Room Attendant / Foodrunner (Chefs/Kitchen)

  Purpose: To assist servers in any way possible to ensure proper, prompt and courteous service to all guests.

• Kitchen Supervisor (Chefs/Kitchen)

  Purpose: To provide technical and administrative assistance to the Sous Chef and ensures effective operation of the kitchen and food production outlets and to prepare daily requisition for food area and daily rotation of foods. To assist in maintaining set standards of quality and consistency.

• Guest Room Attendant / Housekeeping (Housekeeping)

  This position is responsible for cleaning hotel guest rooms to 100% Omni safe and clean standards. Duties include stripping & making beds, dusting, scrubbing floor, bath tubs, sinks, vacuuming rooms and hallways, and other duties assigned by manager or supervisor.

• F&B Outlet Manager (Food & Beverage)

  The Restaurant Manager is responsible for overseeing the daily operations of the restaurants, ensuring exceptional guest experiences, and maintaining the highest standards of service, quality, and cleanliness. This role includes supervising and training staff, managing financial and administrative responsibilities, and supporting a positive, team-oriented work environment.

• Security Officer (Security)

  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. Other security and safety tasks as required by Dept Manager.

• Front Desk Agent (Guest Services)

  Purpose: To be the “one stop shop” for all our guests’ and customers’ telephone needs and to take ownership of ensuring that all of our guests’ requests are fully satisfied in a timely manner. To properly take all guests' R/S orders, communicate them to the servers and work to expedite their service. To properly perform all control and revenue related paperwork and to ensure appropriate checking in and checking out of guests and providing services to these guests in a courteous and professional manner.

• Server (Food & Beverage)

  Must present ServSafe Certifications and RAMP Certifications upon hire

• Dining Room Attendant (Food & Beverage)

  Purpose: To assist servers in any way possible to ensure proper, prompt and courteous service to all guests.

• Bellperson / Doorperson (Guest Services)

  Purpose: To provide assistance and services to guests in order to ensure that their arrival and departure experience is pleasurable and informative.

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