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Assistant Front Office Manager
(Guest Services)
To work closely with Director of Front Office and staff to ensure maximum Front Office and Guest Service operating efficiency.
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Room Attendant
(Housekeeping)
This position is responsible for maintaining a high standard of cleanliness in each guest room. Guest 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. This position will alsowill provide turndown services of guest rooms, occasional full servicing of guest rooms and complete any additional duties as assigned by the PM Supervisor/Managerin accordance with Omni standards.
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Front Office Supervisor
(Guest Services)
The role of the Front Office Supervisor is to work in Front Desk and Guest Services areas to ensure all Omni policies, procedures, and standards are met as well as train, develop and motivate staff.
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Assistant Director of Housekeeping
(Housekeeping)
The Assistant Director of Housekeeping will assist in the management, direction, and coordination of all functions of the housekeeping and laundry departments. This position serves as the department’s second-in-command and assumes full operational leadership when the Executive Director of Housekeeping is absent.
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Restaurant To Go Attendant
(Food & Beverage)
Service of food and/or beverage to include the delivery and order-taking of any food and/or beverage items. This task is to be handled in a friendly, courteous, helpful, timely and professional manner resulting in a very high level of guest satisfaction.
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Executive Chef
(Chefs/Kitchen)
Overall responsibility for the efficient andeffective running of the kitchen and food production outlets, ensuring operatingcosts are minimized. Responsible for the execution of all Omni Hotel andcompany policies/procedures, ensuring that all services provided achieve theestablished standards, within the agreed budgetary controls. To advise the Food and Beverage Director onall matters relating to the kitchen area. In conjunction with the Executive Steward, ensure a high standard ofcleanliness and hygienic practice throughout the kitchen.
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Houseperson
(Housekeeping)
To ensure that linen is separated and delivered in appropriate amounts on each guest room floor. Also, keep assigned Housekeeping areas clean and fully stocked, and service assigned public areas to meet Hotel standards. Deliver any guest request items to rooms and/or service guest rooms as needed.
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Catering & Convention Services Coordinator
(Catering/Banquet)
To handle all administrative duties as required by the Catering & Conference Services Department.
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