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Room Attendant
(Housekeeping)
The Guest Room Attendant position is responsible for maintaining a high standard of cleanliness in each guest room. Room Attendants refresh rooms for guests who are continuing their stay,as well as,thoroughly clean rooms of guests who have checked out in preparation for the next guest checking in.
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Valet
(Transportation)
The PM Valet Attendant is responsible for delivering excellence in guest service by developing relationships with guests, providing personalized service, anticipating and delivering guests’ needs.
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Pastry Cook 1
(Chefs/Kitchen)
Omni Hotels & Resorts is an equal opportunity/AA/Disability/Veteran employer. The EEO is the Law poster is available using the following link:
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Lead Concierge
(Guest Services)
This team member will go above and beyond guests expectations and provide assistance and services for guests in order to ensure pleasurable accommodations.
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Server Assistant (Tavern)
(Chefs/Kitchen)
This position is responsible for assisting servers and management in any way possible to ensure prompt, and courteous service to all guests.
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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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Server Assistant (Busser)
(Chefs/Kitchen)
This position is responsible for assisting servers and management in any way possible to ensure prompt, and courteous service to all guests.
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Host (Crystal)
(Food & Beverage)
Responsible for delivering excellence in guest service by developing relationships with guests, providing personalized service, anticipating and delivering guests’ needs. The Host comprehends the restaurant operation and seats our guests with a friendly demeanor keeping their expectations and the needs of the operation in mind.
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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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Male Spa Attendant
(Spa)
The Spa Attendant ensures a high standard of service and hospitality in the Spa Issuance, locker, facility, and Lounge areas to maximize guest and member satisfaction.
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Director of Housekeeping
(Housekeeping)
BASIC FUNCTION: TheDirector of Housekeepingwillmanage, direct, and coordinate all functions of theHousekeeping and Laundrydepartments andmaintainimpeccable levels of cleanliness and upkeepof the Resort,while ensuringcostcontrols are in place.
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Banquet Server
(Catering/Banquet)
Responsible for delivering excellence in guest service by developing relationships with guests, providing personalized service, anticipating and delivering guests’ needs. The Server comprehends the food and beverage menus and serves food and drinks to our guests directly.
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Night Auditor
(Guest Services)
This team member will ensure the appropriate checking in and checking out of guests in a courteous and professional manner while maintaining four star/four diamond standards and the accurate completion of the night audit process. Additionally, they will be responsible for handling guest issues and forwarding along as needed.
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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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