Jobs at Omni Las Colinas Hotel

• Housekeeping 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.

• Director of Engineering (Engineering/Maintenance)

  The Director of Engineering is responsible for ensuring proper training and supervision of all Engineeringpersonnel and to provide consistent, cost-effective maintenance programs thatensure the property’s safe and efficient operation.

• Pool Barback (Food & Beverage)

  The Barback is responsible for delivering excellence in guest service by supporting servers in providing personalized service, anticipating, and delivering guests’ needs. The Barback understands the cocktail/beverage menus, anticipating the bartenders' needs to ensure all products and supplies are available.

• Front Desk Agent (Guest Services)

  This team member will be responsible for providing a five-star welcome and departure experience for each guest and serving as an ambassador throughout the guest’s stay. Front Desk Agents make the first impression on our guests by extending a warm welcome, providing information about the resort and local area, and offering our full range of upscale resort amenities and services. Front Desk Agents are also responsible for settling guest accounts upon check-out, resolving guest issues, and completing special requests. They work closely with all hotel departments, especially our Concierge, Bell-Door, and Ideal Services teams.

• Line 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:

• Steward Supervisor (Chefs/Kitchen)

  The Stewarding Supervisor role is to supervise the day-to-day operation of the department for a given shift. The Stewarding Supervisor is responsible for the control and distribution of operating equipment, maintenance of cleaning and sanitation standards, supervision of all utilities, pot washer, dishwasher, and worker assignment tasks.

• Catering and Conference Services Manager (Catering/Banquet)

  Overview:Prepares all event documentation and coordinates with property departments and customers to ensure consistent, high-level service throughout the planning, event, and post-event phases of property events. Ensures a seamless transition from sales to service back to sales. Recognizes opportunities to maximize revenue by up-selling and offering enhancements to create outstanding events. Serves as the meeting planner’s primary contact (following turnover) on the property and is responsible for his/her experience. Coordinate all aspects of event as assigned by the Director of Catering & Convention Services to include but not limited to: food and beverage requirements, effective meeting space usage, audio-visual requirements, guestroom types and rooming lists, function room set up, group transportation, check in and check out needs, billing, telephone and internet requirements, box storage and delivery, power requirements, expected food and beverage outlet usage, business center requirements, entertainment, leisure activities, décor requirements.

• Licensed Nail Technician (Spa)

  The Nail Technician provides quality, professional services to guests and uses professional skills to meet each guest's individual needs. Ability to prescribe the appropriate regimen of nail products and services for each guest.

• Rooms Leader in Development (Rooms Division)

  The Rooms Leader-in-Development (LID) program is a 12-month program designed to develop recent graduates into successful managers in the division they wish to pursue. The Rooms LID will spend 40 hours each week working within the department and 10 hours completing Learning Commitments throughout the training period. Learning Commitments are projects that will allow LIDs to learn about general hotel operations and the details and functions of their division. Each commitment will provide resources and evaluation criteria.

• Sous Chef - Hourly (Chefs/Kitchen)

  Purpose: This team member will be a partner with management to ensure proper training and supervision of all restaurant staff. Delivering not only excellent service according to Omni standards but also true hospitality and WOW moments.

• Accounting Generalist (Finance/Accounting)

  The Accounting Generalist (AR‑Focused) provides primary support to the Accounts Receivable function while also assisting the Finance Department with tasks in Income Audit, General Cashier, Accounts Payable, and Month-End Closing. This role ensures timely, accurate billing, posting, and reconciliation of customer accounts, while maintaining exceptional communication with internal departments and external clients.

• Night Audit Agent (Guest Services)

  This team member will ensure guests are checked in and out in a courteous and professional manner while maintaining four-star/four-diamond standards and completing the night audit accurately. Additionally, they will be responsible for handling guest issues and forwarding them as needed. Working the overnight shift, this person will serve as the Manager on Duty at times.

• Hair Stylist - Mokara Spa (Spa)

  Welcoming guests and assisting them into the Salon. Responsible for performing hair spa services in the manner trained by The Spa. Direct all efforts toward guest satisfaction, the achievement and maintenance of Omni standards, and profit maximization.

• Steward (Chefs/Kitchen)

  This team member is responsible for maintaining a high standard of cleanliness and sanitation in the kitchen.

• In Room Dining Server (Food & Beverage)

  The Dining Room Attendant is responsible for assisting servers in any way possible to ensure prompt and courteous service to all guests and members.

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