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Reservation Agent
(Guest Services)
Handle guest complaints ensuring guest satisfaction.
Adhere to payment, cash handling and credit policies/procedures.
Generate, print, and distribute daily reports to designated departments/personnel.
Maintain complete knowledge at all times of:o All hotel features/services, hours of operation.o All room types, numbers, layout, decor, appointments and location.o All room rates, special packages and promotions.o Daily house count and expected arrivals/departures.o Room availability status for any given day.o Scheduled daily group activities.o Yield management strategies that are in place.o Hotel and departmental policies and procedures.
Process all reservation requests, changes and cancellations received by phone, fax, e-mail, mail, internally and through corporate reservations center or travel agencies.
Sell the best rated room to meet the guest's needs; maximize rate for all reservations.
Explain guarantee and cancellation policies to callers; assign confirmation/cancellation numbers and relay such to caller.
Set up proper billing accounts (i.e., room/tax/incidentals, tax exempt, direct/special billing) and process advance deposits according to Accounting policies and with proper authorizations.
Verify all reservation information with caller to ensure accuracy.
Set up group room blocks in the system. Book group reservations and input rooming lists against the room block.
Monitor group cut-off dates and review with Sales or group contact. Return all unused rooms to general room inventory after group's cut-off date.
Review group resumes and convey all pertinent information in the system to appropriate personnel 48 hours prior to group's arrival.
Assist in Front Office areas as assigned
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Line Cook
(Chefs/Kitchen)
Pay: Starting at $19.50 per hour. Rate negotiable based on experience.
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Restaurant Supervisor
(Food & Beverage)
Be available to work a flexible schedule, including weekends, holidays, and varied shifts.
Ensures compliance with and completion of all daily operational procedures by the Food and Beverage Department.
Maintains food and beverage safety and quality based on hotel, Shaner, and Franchise specifications.
Establishes, maintains, and trains standards and procedures for operations and safe working conditions in the department.
Responsible for responding and handling guest related issues pertaining to the department.
Ensures communication with General Manager, all other Department Managers, Supervisors and Staff.
Assists in managing all aspects of employee performance to ensure productivity and a quality work environment.
Other duties as assigned.
Responsibilities:
Responsible for the supervising of all aspects of the service Restaurant functions, in accordance with hotel standards. Directs, implements and maintains a service and management philosophy which serves as a guide to respective staff.
Qualifications:
Minimum one year of experience in the Restaurant / Food and Beverage field.
Previous supervisory / management experience a plus.
Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
Ability to satisfactorily communicate with guests, management, and co-workers to their understanding.
High school graduate or equivalent, some college preferred.
ServSafe and/or food safety training.
Alcohol awareness training (such as TIPS).
Familiarity with food and beverage cost controls.
Ability to write routine reports and correspondence.
Ability to accurately compute mathematical calculations and use required measurement tools.
Ability to prepare budgets and ensure cost controls.
Bilingual English/Spanish a plus.
Knowledge of local activities and attractions appropriate for clientele.
Job Type: Full-time
Pay: $20 per hour
Work Location: In person
Benefits:
Health insurance
Paid time off
8 Paid holidays
Marriott Hotel Discounts
2 Complimentary night hotel stays per year at any Shaner Hotel property
1 Complimentary meal per shift worked
Located on bus and metro routes.
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Junior Sous Chef
(Chefs/Kitchen)
The Junior Sous Chef supports the Executive Chef and Sous Chef in the daily operation of the kitchen. This role focuses on food preparation, quality control, team supervision, and maintaining kitchen standards. The Junior Sous Chef plays a key role in ensuring consistency, efficiency, and excellence in every dish served.
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Food & Beverage Director
(Food & Beverage)
Pay: $85,000 - $95,000 with 15% bonus. Salary based on experience.
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Engineering Supervisor
(Engineering/Maintenance)
The Engineering Supervisor will be responsible for all aspects of the engineering department to include the proper operation, maintenance, preventative maintenance and repair of all heating ventilation, refrigeration, and mechanical equipment. The selected candidate must develop, coordinate, and monitor a maintenance program to ensure safety, security and comfort to all team members and guests. Tasks also include leadership, training and supervising of all engineering/security associates in accordance with the standards of Shaner Hotels and Marriott.
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Guestroom Attendant
(Housekeeping)
Be available to work a flexible schedule, including weekends, holidays, and varied shifts.
Handle guest complaints ensuring guest satisfaction.
Maintains standards of quality and cleanliness throughout daily assignments.
Observes all house and safety rules, housekeeping room procedures, and security procedures.
Cleans and services assigned guest rooms by category priority according to franchise and hotel standards.
Returns and restocks cart at end of shift.
Complete additional deep cleaning / seasonal cleaning functions as scheduled.
Other duties as assigned.
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Housekeeping Supervisor
(Housekeeping)
Be available to work a flexible schedule, including weekends, holidays, and varied shifts.
Ensures compliance with and completion of all daily operational procedures by the Housekeeping Department.
Maintain complete knowledge of and comply with all Shaner Hotels, franchise, and hotel/departmental policies and procedures, ensuring that housekeeping team is informed as well.
Handle guest complaints ensuring guest satisfaction.
Train and develop team members and ensure all required training is complete according to standards.
Review the daily business levels, anticipate critical situations, and plan effective solutions to best expedite these situations.
Assist staff with their job functions to ensure optimum service to guests.
Monitor and maintain cleanliness, sanitation, and organization of assigned areas.
Performs housekeeping, laundry, and houseperson functions whenever necessary.
Other duties as assigned.
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Maintenance Engineer
(Engineering/Maintenance)
Pay: Starting at $19.50 per hour. Pay rate is negotiable based on experience.
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