Jobs at Wincome Hospitality

• Room Attendant / Housekeeping (Housekeeping)

  As a room attendant you will assist in cleaning guest rooms and/or suites in a timely and thorough manner to ensure total guest satisfaction.

• Cook 2 - Banquets (Catering/Banquet)

  The Cook 2 is responsible for the daily mis en place of his or her station, adhering to recipe cards and ensuring the standards of quality are being met. Must be proficient in all cooking techniques. Must prepare for all banquet events as needed and execute in a timely fashion if in the banquet kitchen. Must prepare and execute all menu items for their station if in an outlet according to the recipe cards to ensure that quality standards are being met.

• Service Express Analyst Coordinator (Guest Services)

  Supporting world‑class guest experiences through overnight service excellence, operational support, and analytical precision at a premier AAA 4‑Diamond luxury resort.

  Responsible for telephone switchboard station in order to answer telephone calls. Process guest requests for wake-up calls, screening calls, room service orders and other requests related to placing or receiving telephone calls. Advise guest of any messages (e.g., voicemail, mail, faxes) received for them, and send to room if required. Answer, record, and process all guest calls, requests, questions, or concerns. Receive, record, and relay messages accurately, completely, and legibly. Log all guest requests or issues into computer, contact appropriate individual or department (e.g. Bellperson, Housekeeping, Engineering, Room Service, Valet), and follow up with guest to ensure their request has been met to their satisfaction. Provide information to guests about room features, property amenities, and local areas of interest. Assist guests with accessing the internet. Report accidents, injuries, and unsafe work conditions to manager. Supports overnight operations through administrative and analytical responsibilities. This role will assist the Overnight Manager with daily operational tasks, reporting, and project execution, as well as analyze, evaluate, and classify checks and revenue to ensure accuracy and compliance with property standards.

• Room Inspector (Housekeeping)

  The Room Inspector will assign workers their duties and inspects work for conformance to prescribed standards of cleanliness. Obtains list of rooms to be cleaned immediately and list of prospective check-outs or discharges to prepare work assignments. Computer efficient ie: excel & word.

• Hostess (Food & Beverage)

  As a Host, you create the first impression with each guest and set the stage for their experience in the restaurant. From communicating accurate wait times to showing them to their tables, hosts are a critical part of the overall guest experience. You are responsible for greeting and seating guests, answering phones, and managing reservations.

• Stewards (Chefs/Kitchen)

  OVERVIEW: Stewards are responsible for ensuring the cleanliness and sanitization of dishes, tableware, glassware, pots, pans, and utensils through manual and machine cleaning methods. Additionally, stewards are expected to keep the dishwashing area clean and safe. Dishwashers are also responsible for maintaining the cleanliness and maintenance of the dish machines and pot wash areas including chemical inventories. Stewards in addition will be required to stock kitchens with needed equipment to function properly and stock kitchens with needed china for banquet events. Stewards must ensure hot boxes and needed equipment are in place for the food preparation for all banquet events

• Concierge (Guest Services)

  Responsible for providing the highest level of personalized, friendly, and outstanding guest service that exceeds expectations. To be successful in this role, he or she must encompass a willingness to serve and consistently demonstrate luxury service standards. The Concierge is an individual who has a passion for providing exceptional experience to guests. The Concierge team will serve as experts and the primary resource for guests seeking information about the property and surrounding attractions. Must have superior customer service skills in a fast-paced environment, as well as be able to stay focused on goals.

• Food & Beverage Operation Supervisor (Food & Beverage)

  Launch Your Hospitality Career at a AAA Four Diamond Property — Food & Beverage Operations Supervisor Role at The Westin Anaheim Resort

  As a Four Diamond property, The Westin Anaheim Resort operates at a high standard of service, presentation, and execution. The Food & Beverage Operations Supervisor is responsible for upholding this standard through active floor leadership, disciplined service, and real-time accountability. Delivering elevated Four Diamond service through active leadership, anticipating guest needs, and identifying service recovery opportunities in real time. This role requires strong observational awareness and immediate decision-making to maintain a seamless guest experience. This is a hands-on, floor-driven role where presence, urgency, and follow-through define success. Supervisors are expected to lead from the floor, enforce standards in real time, and support the team through visible, consistent leadership. The Supervisor is expected to closely mirror and support the Food & Beverage Manager while executing in full alignment with the standards, culture, and direction set by the Director of Food & Beverage. This position is designed as a development pipeline into management. Performance in this role will directly reflect readiness for advancement. 

• Director of Sales and Catering (Sales & Marketing)

  Represent Costa Mesa’s premier AAA Four-Diamond hotel, ideally located in the heart of the arts and business district, offering elevated accommodations and sophisticated event experiences.

• Cook 2 - Pool (Chefs/Kitchen)

  The Cook 2 is responsible for the daily mis en place of his or her station, adhering to recipe cards and ensuring the standards of quality are being met. Must be proficient in all cooking techniques. Must prepare for all banquet events as needed and execute in a timely fashion if in the banquet kitchen. Must prepare and execute all menu items for their station if in an outlet according to the recipe cards to ensure that quality standards are being met.

• Busser (Chefs/Kitchen)

  Launch Your Hospitality Career at a AAA Four Diamond Property — Busser Role at The Westin Anaheim Resort

  As a Four Diamond property, The Westin Anaheim Resort is committed to delivering an exceptional, elevated, and highly personalized level of hospitality. The Busser is a universal support role that is integral to the success of the overall guest experience. This position extends beyond traditional bus responsibilities. Team Members are expected to actively support all front-of-house operations, including table maintenance, food running, pre-bussing, and assisting servers. The role requires a strong sense of urgency, situational awareness, and a commitment to maintaining a consistently polished, safe, and well-executed dining environment. A successful Busser demonstrates a team-first, ownership-driven mindset, understanding that every detail contributes to the guest experience and that no task is beneath them in delivering exceptional service. This role requires a proactive, solutions driven mindset, with the understanding that maintaining the environment and supporting the team is a shared responsibility across all positions.

• Room Attendant - Housekeeping (Housekeeping)

  As a room attendant you will assist in cleaning guest rooms and/or suites in a timely and thorough manner to ensure total guest satisfaction.

• Group Coordinator (Revenue Management)

  Take reservations via the telephone, mailed correspondence, rooming lists, and in-house requests. Enter the information into the Prope 

• Room Reservations Coordinator (Revenue Management)

  Ensures the smooth and efficient operations in the department through prompt, effective and proper reservations service to achieve maximum room revenue in order to meet or exceed the revenue target amongst properties 

• Cook 3 (Chefs/Kitchen)

  The Cook 3 is responsible for the daily mis en place of his or her station, adhering to recipe cards and ensuring the standards of quality are being met. Must be proficient in all cooking techniques. Must prepare for all banquet events as needed and execute in a timely fashion if in the banquet kitchen. If in an outlet must follow all recipe cards to ensure quality and consistency.  

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