Jobs at Omni Parker House

• 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.

• Utility Steward (Chefs/Kitchen)

  Responsiblefor cleaningall kitchens and food and beverage equipment,in accordance withhotel standards.Stewardcomprehendsthe food and beverage operation and prioritizes cleanliness of all food preparation and service areas.

• Assistant Director of Finance (Finance/Accounting)

  OmniHotels & Resortsis now hiring an Assistant Director of Finance to supervise,monitorand review all on site accounting activities including account reconciliation, accounts payable, accounts receivable, research, accounts receivable billing, credit and collection, and the monitoring of operations systems and procedures and control features. 

• Director of Housekeeping (Housekeeping)

  OmniHotel & Resortsis seeking an experienced Director of Housekeeping to join our team. This team member will manage, direct, and coordinate all functions of theHousekeeping and Laundrydepartments and work in close collaboration with other departments to ensurean elevatedguest experience throughout the property.  As our heart of the house, the housekeeping department strives tomaintainimpeccable levels of cleanliness and upkeep.  The Director of Housekeeping also ensures cost controls are inplace, andsupports a positive work environment for all associates.

• Bartender (Bartender/Mixologist)

  Responsible for delivering excellence in guest service by developing relationships with guests, providing personalized service,anticipatingand delivering guests’ needs. The Bartendercomprehendsthe cocktail/beverage menus, prepares drinks as requested by ourguestsand serves drinks to our guests either directly or via service staff.

• 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.

• 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.

• Housekeeping Supervisor (Housekeeping)

  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.

• 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.

• 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.

• 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.

• Concierge (Guest Services)

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

• Banquet Cook (Catering/Banquet)

  Provide high quality standards and procedures in preparing/serving all banquet food. Based on experience, qualified candidates will be placed in Cook 1 (advanced) Cook 2 (intermediate) or Cook 3 (entry level) positions. 

• Banquet Operations Supervisor (Catering/Banquet)

  The Banquet Operations Supervisor will supervise the floor and banquet service staff to coordinate the execution of events and exceed guest expectations.  This role leads our banquet servers and bartenders, and makes sure food is presented neatly, served on time and that all functions are coordinated properly.

• Banquet Server (Catering/Banquet)

  Responsible for delivering excellence in guest service by developing relationships with guests, providing personalized service,anticipatingand delivering guests’ needs. The Servercomprehendsthe food and beverage menus and serves food and drinks to our guests directly.

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