Jobs at Omni Parker House

• Host Greeter (Food & Beverage)

  Responsible for delivering excellence in guest service by developing relationships with guests, providing personalized service,anticipatingand delivering guests’ needs. The Hostcomprehendsthe restaurant operation and seats our guests with a friendly demeanor keeping their expectations and the needs of the operation in mind.

• Assistant Front Office Manager (Guest Services)

  The Assistant Front Office Managerwill work closely withDirectorof Front Office and night staff to ensuremaximumFront Office operating efficiency during the evening hours.

• Busser (Chefs/Kitchen)

  This team member willmaintainthe highest standards possible for the guest by insuring quick, efficient, and professional completion of busser duties.   

• Concierge (Guest Services)

  Thisteam memberwill goabove and beyondguestsexpectations andprovide assistanceand services for guestsin order toensure pleasurableaccommodations.

• Food and Beverage Manager (Food & Beverage)

  This team member will provide proper training and supervision of all personnel including supervisors. Toinsureprompt, courteous service in a manner thatcomplies withOmni Food and Beverage standards and company policies and procedures. To ensure the overall success of the restaurant by guest satisfaction surveys andutilizingfinancial controls.

• Food & Beverage Supervisor (Food & Beverage)

  This team member will partner with management to ensure proper training and supervision of all restaurant staff. 

• Housekeeping Manager (Housekeeping)

  Toassistin managing anddirecting ofallHousekeeping and Laundryfunctions.  Toparticipatein quality assurance forHousekeeping department and department cost control measures.  To provide support to the Director of Housekeeping in all areas of the Housekeeping Operation.  To ensure Omni standards are met in all areas by monitoring quality assurance, andconsistentlysettinga good example.

• Ideal Services Agent (Guest Services)

  This team member will direct phone calls toappropriate personnelandassistall guests and associates in a courteous and professional manner.We are looking for motivated and energetic individuals who love contributing to a winning team. If you haveoperator / phone agent experiencein a hotel environment and a passion for serving others, we would love to speak with you about this role.

• Guest Room Attendant (Housekeeping)

  The Guest Room Attendant positionis responsible formaintaininga 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.

• Front Desk Agent (Guest Services)

  This team member willbe responsible forproviding a five-star welcome and departure experience to each guest, as wellas,serving as ambassadors throughout the guest’s stay. Front Desk Agents make the first impression upon 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 to them. Front Desk Agents are also responsible for settling guest accounts upon check-out, resolving guestissuesand completing special requests. They work closely with all hoteldepartmentsespecially our Concierge, Bell-Doorand Ideal Services teams.

• Housekeeping Floor Supervisor (Housekeeping)

  The Housekeeping Supervisor will coordinate the work assignments for housekeeping staff including but not limited to room attendants, housemen, laundry attendants and turndown attendants, each day andansweringguestand associate calls and dispatching work tickets appropriately. He/sheis responsible fortheday to dayoffice operations for the housekeeping department. The role of the Housekeeping Supervisor is to ensure that the cleaning and servicing of guestrooms, public areas, back of house and landings meet Omni four star/four diamond standards.

• Executive Sous Chef (Chefs/Kitchen)

  The Executive Sous Chef has an overall responsibility for the efficient and effective running of the kitchen and food production outlets, ensuring operating costs are minimized.

• Banquet Steward (Catering/Banquet)

  The Banquet Stewardis responsiblefortransportingall equipment and food/beverage to functionsin accordance withhotel standards. The Stewardcomprehendsthe food and beverage operation and prioritizes cleanliness of food preparation and service areas.

• Director of National Accounts (Sales & Marketing)

  The purpose of this role is toassistthe Director of Sales and Director of Sales & Marketing in implementing strategies and tactics designed to maximize group revenue. Successful results are reflected in exceeding budgeted revenues and annual performance goals. This individual will work in collaboration with the Director of Sales and Director of Sales & Marketing to create a highly energized direct sales culture. Success isdeterminedthrough improvement in the hotel’s group revenue performance as compared to that of its defined competitors.

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