A career at Marriott is more than a job. It’s a future. You choose where you want to go, how you want to GROW, and we help make it happen. Expect opportunities to learn new skills, coworkers who share your enthusiasm, and recognition that REWARDS your success. If this is how you want to LIVE—challenged and supported to reach your own personal goals—you want to be at Marriott, where life just keeps getting better. Join us. We’re Marriott.

Positions are currently available at The Ritz-Carlton Orlando, Grande Lakes and the JW Marriott Orlando, Grande Lakes. Positioned as a quiet retreat, we’re focused on delivering the luxury and service for which our brands are renowned; while the city’s top attractions are only minutes away. At Grande Lakes we’ll provide you with the tools and rewards you need to meet every challenge. Join us and experience our commitment to excellence, while redefining your future. 

JW Marriott Orlando, Grande Lakes is currently accepting applications for Supervisor-Dishwashing/Utility:

Responsibilities include: Direct and assist Stewards in order to make clean up more efficient. Ensure water temperature, and chemical levels are appropriate for cleaning and documented. Assist with Banquet plate-ups. Assist cooks and kitchen staff with various tasks as needed. Provide cooks with needed items. Support banquet and buffet by transporting and ensuring adequate stock. Return cleaned items to proper locations. Operate and maintain cleaning equipment and tools, including the dish washing machine, hand wash stations pot-scrubbing station, and trash compactor. Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees. Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearances are clean and professional; maintain confidentiality of proprietary information; protect company assets. Welcome and acknowledge all guests according to company standards; anticipate and address guests` service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals. Ensure adherence to quality expectations and standards. Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move over sloping, uneven, or slippery surfaces. Perform other reasonable job duties as requested by Supervisors

For all hourly positions, apply online at www.grandelakesjobs.com.

FORTUNE magazine recognized Marriott International as one of the “100 Best Companies to Work For”, for the tenth consecutive year. Benefits may include: medical, dental, vision, 401(K) profit sharing, paid time off, tuition reimbursement, career advancement, hotel room discounts and more.

Live • Reward • Grow

Marriott International is an equal opportunity employer committed to hiring a diverse workforce.

Marriott International es un empleador de igualdad de oportunidades, y está comprometido a contratar una fuerza laboral diversa.

Courtyard Orlando Lake Buena Vista in the Marriott Village 8623 Vineland Avenue Orlando, FL, 32821 Marriott seeks talented people to join their staff! At Marriott, you define what success means to you, and then we help make it happen. With opportunities for building your skills, colleagues who share your enthusiasm, and a clear career path with challenging work that provides direction for growth and promotion. If you’re the kind of person who wants to be challenged, supported, and applauded, this is where you belong. FORTUNE magazine recognized Marriott International as one of the “100 Best Companies to Work For”, for the tenth consecutive year. Courtyard Orlando Lake Buena Vista in the Marriott Village is currently accepting applications for the following position: Guest Service Representative - AM/PM Organize, confirm, process, and conduct all guest check-ins/check-outs, room reservations, requests, changes, and cancellations. Secure payment; verify and adjust billing. Activate and file room keys. Process all guest requests and relay messages. Print contingency lists to have a record of all guests in case of emergency. Identify and explain room features to guests; supply guests with directions and information regarding property amenities, services, and hours of operation, and local areas of interest. Ensure that any outstanding requests or problems from the previous day receive priority and are resolved. Run and review daily reports/logs. Complete designated cashier and closing reports in the computer system. Accept and record wake-up call requests and deliver to appropriate department. Count bank at beginning and end of shift; secure bank. Process all payment types, adjustment vouchers, paid-outs, correction vouchers, and miscellaneous charges; provide change. Notify Loss Prevention/Security of any guest reports of theft. Follow all company policies and procedures; report accidents, injuries, and unsafe work conditions to manager; ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Welcome and acknowledge all guests according to company standards; anticipate and address guests` service needs; assist individuals with disabilities; thank guests with genuine appreciation. Speak with others using clear and professional language; answer telephones using appropriate etiquette. Develop and maintain positive working relationships with others; support team to reach common goals. Comply with quality assurance expectations and standards. Stand, sit, or walk for an extended period of time. Move, lift, carry, push, pull, and place objects weighing less than or equal to 10 pounds without assistance. Perform other reasonable job duties as requested by Supervisors. Go to:  www.marriott.com/careers Click on Apply Now, United States and Territories - Non-Management.  Upon entering the application website, search for openings by Zip Code. Then click Submit. Click the "View Open Positions and Apply" link to be taken to a list of departments with open positions. On the department page, select the appropriate department and then the open positions in that department will appear. From there, click "Apply Now" and begin filling out the entire application until you receive a message indicating your completion. Excellent benefits package: Medical, Dental, Vision, 401(K)Profit Sharing, Paid Time Off, Tuition Reimbursement, Company Paid Incentives, Career Advancement, Room Discount. Marriott International is an equal opportunity employer committed to employing a diverse workforce and sustaining an inclusive culture.

Varied Hours, Varied days including weekends

Ideal candidate must have at least 2 years experience in catering and sales. Candidate will be responsible or maintaining high quality standards of F&B quality and service. They must have the ability to lead, motivate staff and improve customer services scores. Must have proven track record in increasing banquet revenue and meeting planners satisfaction. Excellent oral and written communications are required with attention to detail and meeting client and operational deadlines. College education and or hotel management degree preferred.   Proficient in Microsoft and Delphi systems. Flexible to work weekends, holidays, and some evenings. Salary package included and incentive plan based on revenue results.

The Executive Chef will have the overall responsibility for the efficient and effective running of the kitchen and food production outlets to include:  restaurant, lounge, room service and banquets.  The Executive Chef is also responsible for ensuring operating costs, execution of all Omni Hotel and company policies/procedures, and ensuring that all services provided achieve the established standards.  The Executive Chef will ensure a high standard of cleanliness and hygienic practice in the kitchen as well. 

Provides technical and administrative support to the Executive Chef and ensures efficient and effective operation of the banquet kitchens and food production for banquets. Check staffing, productivity, uniforms and daily production sheets. Supervises and works the production for banquet events. Plans next day prep work, checks quality of sauces and menu items. Trains associates on menu items and consistently works the line during peak business. Insures pre-meal meetings are held; and cleanliness standards are met daily. Creates daily specials and consistency of plate presentation at all times. This position is a hands-on management position. Candidate will have at least 4 year management experience in the kitchen. Experience in 4/5 Diamond/star establishment preferred. Must have strong leadership skills. Great team player to work with both front and back of the house staff to create great experiences for all guests. Must be able to stand for long periods of time and lift up to 50lbs. Must be able to work a flexible shift, including nights, weekends and holidays and walk from tower to tower. Must have food handlers permit.

Provides technical and administrative assistance to the Executive Chef and ensure efficient, effective operation of the kitchen and food production outlets. Check staffing, uniforms, daily production sheets, check production for breakfast, lunch, next day prep, check quality of sauces and product.  Train associates on menu items and consistently during peak business, insure pre meal held daily, cleanliness and daily specials and consistent plate presentation on all times.

Requirements

Successful candidate will have organizational skills, goal and detail oriented.  Flexible schedule including weekends and holidays is required.  Previous experience in a 4 diamond environment is required.

M/F/V/D Drug Free Workplace

he efficient operation of food production areas.  Will analyze cost and quality of food. Enssure on-going staff training. Will be instrumental in assuring the highest health, sanitation and safety standards necessary in food handling and overall cleanliness. Monitors all food outlets, buffets, action stations, and food displays for creativity,quality, cleanliness and food safety.

Omni Hotels is continually looking for ambitious, enthusiastic professionals who want to join the Best Team in the Business. Omni associates have the tools to serve the guests and deliver memorable experiences. Omni La Mansion del Rio Hotel is located in the heart of downtown, along the banks of the historic San Antonio Riverwalk. Across the footbridge from the hotel you will find the Watermark Hotel & Spa, a boutique hotel that redefines luxury.

Requirements

¨    Check staffing, uniforms, daily production sheets, check production for dinner check quality of sauces and product.  Train associates on menu items and consistently during peak business, insure premeal held daily, cleanliness and daily specials and consistent plate presentation on all times.

¨    Check staffing, uniforms, daily production sheets, check quality of sauces.  Train associates on menu items, and consistency, to insure premeal is held daily, cleanliness, daily specials and consistent plate presentation of all items.

¨    Check staffing and uniform, daily production sheets, check production for sauces, soups and stocks, check quality and consistency of product.  Train associate on all items, insure cleanliness and sanitation of production box.

¨    Check with Banquet Chef weekly and daily on necessary soups, stocks, bases needed to fully operate banquet production.

¨    Ensure all brunch items are prepared to standard.  Insure production is ready and quality is met.  Insure product is delivered on a timely basis.

¨    Executive Sous Chef is also responsible for all areas of the kitchen operation in the absence of the Executive Chef and will be held responsible for overall operation.

¨    Executive Sous Chef is also responsible for cost controls, menu planning along with the Executive Chef.

¨    Ensure coordination of banquets all specified food on time and to right area.

¨    Monthly training class with your immediate associates.

Qualified candidate will be responsible for the successful operation of the kitchen at the Bretton Arms Inn.  Strong background in food costing, as well as skill in upscale dining facilities is required.  Candidate will also be responsible for meeting labor requirements and staffing needs.  Culinary degree or 5 years experience is required.  Candidate must have a flexible schedule including weekends and holidays.

 Must also be an experienced supervisor with a focus on sanitation. 

Candidate will have at least 1 year experience in a kitchen supervisory capacity.  Excellent Knowledge of current culinary trends. 

 Practical creativity to provide innovative entrees while meeting profit goals. 

Ability to prepare a variety of cuisine, using skill and creativity to develop new menus. 

Teach all associates the importance of consistency in preparation and presentation.  Strong knowledge of food cost and inventories. 

 Must possess the ability to handle large banquets. 

 Candidate must have good knowledge of computers (ie:  Excel and Word).  Clear, concise written and verbal communication skills. 

Must have a good understanding of cost controls.  .

This position will focus primarily on Garde Manger aspects of the Culinary Department, while assisting in all areas when needed. Presentation of cold foods and desserts will be a focus area. Candidate should possess great interpersonal and leadership skills. Candidate should be organized and familiar with chef administrative duties such as payroll, etc. Should have experience managing several associates in a very busy atmosphere. Overall would be a leader in the Culinary Department helping to create a great atmosphere for all associates with the other chefs. 3 to 5 years culinary management experience preferred. 

This Convention Services Manager will work at Trinity Food and Beverage, which is our exclusive catering company at the Downtown Fort Worth Convention Center.   Essential Functions:   ¨       Prepare resumes for groups ¨       Provides hotel site inspections when necessary ¨       Entertains clients to establish closer working relations when appropriate ¨       Recommends special outside services when required ¨       Conducts final tie-down meetings prior to conference when necessary ¨       During conference, will ensure the meeting arrangements are to specifications ¨       On conclusion of conference, review final bill and evaluation with meeting planner ¨       Follows through to insure all meeting arrangements discussed meet specifications.  ¨       After the conclusion of meeting, reviews final bill and comments with meeting planner. PHYSICAL REQUIREMENTS:   While performing the duties of this job, the associate is regularly required to stand, and walk; use hands to finger, handle, or feel objects, or controls; and talk and hear. The associate is regularly required to sit, and reach with hands and arms.   Shall be able to exert up to 10 lbs. of force occasionally and/or negligible amount of force frequently to lift, carry, pull, push, or otherwise move different objects. EQUIPMENT TO BE USED AND OPERATED:    telephone, computer, and calculator.   WORKING CONDITIONS: Subject to long periods of standing, outdoor weather conditions. The noise level in the working environment is usually moderate.     

Requirements

EDUCATION AND TRAINING REQUIRED   High School Diploma; or four to ten years related experience and/or training; or equivalent combination of education and experience. POSITION QUALIFICATIONS (Requirements are representative of minimum levels of knowledge, skills and/or abilities.)   Ability to satisfactorily communicate (verbal and written) in English with vendors, guests, co-workers and management.    Ability to communicate with guests and be able to direct/escort them to the various facilities and functions within the Convention Center.   Must be conversant with culinary techniques and food creativity. Knowledgeable in banquet set-ups and creativity in room decorations.   Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, and percentages.

To ensure proper training and supervision of all engineering personnel and to provide consistent, cost-effective maintenance programs that ensure the hotels safe and efficient operation.

Requirements

-Coordinate and operate, in an economical,  legal and safe manner, all H, L, P and R &M for the hotel

- Inspect physical plant and equipment and shall supervise maintenance and preventative maintenance program

- Coordinate with other departments all work necessary to maintain general conditions, safety and health standards set forth by hotel poliy and legal requirements

- Interview, hire, counsel, train, discipline engineering associates, in coordination with the Director of Rooms, and Director of HR

- Directly supervise H, L  and P associates in operation and control of utilities to provide efficient operation of hotel services and comfort to guests

- Recommend to management possible projects for future capital budgets. Obtain bids, supervise and coordinate contractors in performance of project work

- Maintain own and hotel's special permits  and licenses as required by local authorities

- Control schedules, staffing and payroll of H, L, P and R&M. Compile personal records, logs utilities, and keep engineering records.

Omni Hotels is continually looking for ambitious, enthusiastic professionals who want to join the Best Team in the Business. Omni associates have the tools to serve the guests and deliver memorable experiences. Omni La Mansion del Rio Hotel is located in the heart of downtown, along the banks of the historic San Antonio Riverwalk. Across the footbridge from the hotel you will find the Watermark Hotel & Spa, a boutique hotel that redefines luxury.

Requirements

Purpose:         To discuss meeting room arrangements with planner and to communicate this information through respective hotel department heads via a convention/meeting resume. 

The Assistant Director of Finance will supervise, monitor and review all on-site accounting activities including, but not limited to, account reconciliation, accounts payable, accounts receivable, research, billing, credit and collection, and the monitoring of operations systems and procedures and control features.  This position will also ensure that all guest disputes and requests are resolved and responded to in a timely manner. 

The Omni Charlotte Hotel is currently seeking a Director of Rooms for this 374 room Four-Diamond luxury hotel.  The Omni is located in the heart of the uptown business district conveniently located within walking distance to the Bobcats Arena and the Nascar Hall of Fame.

Omni Hotel's corporate office is currently seeking an Assistant Project Controller based in Las Colinas, Texas. This position is responsible for the day-to-day management of the capital projects accounting department including the supervision and training of all subordinate staff.  In addition, the role will assist the Director with the implementation of detailed accounting, internal control, management reporting and project administration systems for all projects identified and approved in the capital program.

Primary tasks will include:

TRT Holdings, parent company of Omni Hotels, is currently seeking a Vice President of Risk Management for it's corporate office in Las Colinas, Texas.  Responsibilities of the position include:

Risk Management

  Insurance Management/Purchasing  

  Loss Control/Safety

  Risk Financing  

Finance The Assistant Director of Finance will supervise, monitor and review on all site accounting activities including account reconciliation, accounts payable & receivable, research, accounts receivable billing, payroll, credit and collection and the monitoring of operations systems and procedures and control features.  The Assistant Director of Finance will prepare all month-end closing entries as well as prepare monthly financial statements. The Assistant Director of Finance will also prepare all tax reporting to taxing authorities. Qualified candidate will assist in preparation of Monthly Forecast and Annual Budget. 

Responsible for the acquisition of food, beverage and general purchases at maximum economics based on business activity. The Purchasing manager acts as senior liaison between individuals in the hotel and supplier representatives in the procurement of goods and services required to achieve the objectives of each department. Maintain close communications with the Chef and the Catering department on requirements for future menu events to evaluate against par inventories in determining necessary requirements for outlets and banquet functions.  Previous purchasing experience in a hospitality environment experience preferred.   

Successful candidate will oversee all aspects of the food and beverage division for successful 396 room, 7,000 sq feet meeting space, luxury hotel located in Midtown New York City. Will be responsible for implemented and maintaining corporate standards and initiatives, cost control, profit and loss of each outlet and the development of food and beverage managers. Monitor the controlling and analyzing on an ongoing basis the following:

a) Quality levels of product and service

b) Guest Satisfaction

c) Merchandising and Marketing

d) Operating Costs

e) Sanitation

Establish and maintain effective employee relations in all outlets.

Conduct, under the guidance of the General Manager and Human Resources Director, such functions as hiring and selection of staff, new employee orientation training, performance appraisals.

Provide feedback to staff on their performance. Handle disciplinary problems and counsel employees according to hotel standards.

Develop and implement formal training plans and conduct on the job training sessions for restaurant, room service, mini bar, banquets, kitchen/stewarding and lounge employees, to include Assistant Managers.

Ensure that all menus are correct and updated, including the compilation of new menus as instructed by the Corporate Director of Food & Beverage.

Schedule and facilitate weekly Food and Beverage meetings.

Work closely with the Executive Committte to ensure quality standards are upheld, train managers and associates and maintain a working relationship with the union.

Requirements

• 7+ F&B, restaurant/hospitality industry experience in a four star/diamond environment
• Advance knowledge of the principles and practices within the profession
• Ability to manage people and complex problem
• 4-Diamond 

• Local 6 union experience

M/H/F/V/D

We are seeking a hands-on General Manager and who will be responsible for the day to day operation of the restaurant with an emphasis on increasing sales, developing people and providing great service. Applicants must have the ability to interpret P&L statements, create and adhere to a budget using effective cost controls and the ability to grow and inspire a team. Preference will be given to candidates with union experience.

Primary responsibilities include but are not limited to:

• Hire, develop, train, and provide direction for all staff
• High energy visionary with the ability to lead and inspire others
• Continually promote the restaurant through innovative revenue producing events
• Work closely with the Executive Chef, Sales and Catering departments regarding upcoming events and promotions
• Maintain the profitability of the restaurant educated forecasting and staffing
• Ensure security, food safety and maintenance of the restaurant
• Monitor budget and establish financial targets and forecasts
• Strong organizational, computer and POS skills are a must
• Wear professional clothing and ensure that all employees are in proper uniforms
• Responsible for month end inventory
• Completes work schedules based on forecasted occupancy for the week. Must consider budgeted payroll standards
• Monitor labor costs on a daily basis. Make staffing cuts when necessary to maintain budget guideline
• Review and identify problem areas, operation concerns, policies and procedures
• Monitor the cleanliness of the restaurant. Work with the chef to ensure all food products are up to standard
• Establish clear and precise policy and procedures for the operation. Be prepared to review and modify these procedures when business or guest satisfaction levels warrant
• Ensure all opening and closing and running side work is completed on a daily basis
• Be knowledgeable in all areas of operation, as well as cover shifts when business warrants
• Act as a liaison between kitchen and front of house employees and operations

Requirements

• Prior restaurant management experience
• 5 years of experience in high volume stand-alone and/or hotel environment
• Ability to effectively communicate with staff and guests in the English language
• Ability to work a flexible schedule that includes evenings and weekends
• Union experience a plus
• In-depth knowledge of fine wines and possess a thorough knowledge of the relationshipe between great wine and great food
• Must have strong interpersonal skills and be able to communicate well with staff and management team
• Must have ability to manage a diverse workload, prioritize and delegate in a fast paced environment
• Must lead team to be consistent with training, coaching, and counseling staff members
• Must be able to work with guests and respond immediately and accurately to their needs and requirements

If you are interested in this opportunity, please apply on-line including your cover letter, resume and salary requirements.

We offer a comprehensive benefits package including:

• Medical
• Dental
• Vision

• Flexible Spending

• 401(k)
• Discounts

Maintenance of established service standards of the Food and Beverage Outlets, and Room Service. Supervision of head food and beverage cashier and cashier support services. Assist in planning and actuating special events that are public relations worthy. Training trainers of service standards.   Reports to:     Food and Beverage Director   Essential Functions:   ¨       Consistent maintenance of/and refinement of service standards. ¨       Correlation of outlet P & L and financial information monthly.   ¨       Maintenance of adequate serviceware of outlets through communication with Executive Steward.   ¨       Assist outlet managers and unit chefs in refinement of successful daily menu specials.   ¨       Assure consistent maintenance of corporate Food and Beverage systems and control procedures in all  "front of house operations".   ¨       Assure unit management development through well planned cross training programs.   ¨       Review all purchase requests of unit managers prior to submittal to the Food and Beverage Director.   ¨       Maintenance of accurate private wine bin inventories.   ¨       Consistent maintenance of environments of all outlets and related areas.   ¨       Maintenance of all outlet key control procedures.

  ¨       Assure forecasts of daily linen consumption, and communicate needs to Executive Housekeeper.   ¨       Monitor serviceability of front of house uniforms and forecasts uniform consumption and purchase schedule.   ¨       Supervises EOM inventories of unit managers and unit chefs, and coordinates with Food and Beverage controller.   ¨       Assures proper functioning of systems and information gathering from system.   ¨       Assures daily menu abstracts are completed and summarized.

¨       Assures adherence to cashier reconciliation of all over/short, missing check reports, full bottle sales slips, check issue and return procedures and other related cashier reporting and accountability procedures.   ¨       Assures customer credit information is disseminated daily.   ¨       Assures outlet pars of all china, glass, and silver are at identified levels daily.   ¨       Attends daily and weekly food and beverage meetings.   ¨       Participates in Key Result Area planning, organizing, and controlling.  

Responsible for other duties as assigned by Manager/Supervisor

- 401(k) retirement plan

- Tuition reimbursement

- Medical, dental and life insurance coverage

- Short-term and long-term disability

- Flexible spending account

- Paid time off

- Discounted associate rates at Omni Hotels

The Power of One®

The "Power of One" is the key component of the Omni Hotels' company culture:  it's the way we work.

Omni Hotels associates are encouraged to make decisions that exceed the expectations of our internal and external customers by using The Power of One" service code.  Our culture provides associates with the training and authority to make these decisions in a positive, supportive environment and rewards them through the Omni Service Champions program.

Requirements

Ensure proper training and supervision of all room service personnel to deliver prompt, courteous service in a manner that complies with Omni 

Food and Beverage standards and company policies and procedures.  Responsibilities include but are not limited to the following:

Essential Functions:  

¨    Maintain consistently good food service for guests.

¨    Monitor all tray and table set ups, being sure all products are well presented to the guest.  Linen, china and silver must be spotless.  Food must be properly garnished and fresh looking.  Warm food must be kept warm, cold beverages must be served adequately chilled.

¨    All deliveries must be made by time quoted to guest and must be delivered by properly uniformed, well groomed Room Service waiters and waitresses.

¨    Tray and table retrievals must be made either within a reasonable amount of time after delivery or upon guest request.

¨    Check to be sure that all waiters and waitresses are doing assigned prep work at beginning of shift, as well as sidework at end of shift.

¨    Check tray set-ups and timing of deliveries.  Determine action to be taken if orders are behind time in delivery, whether to begin helping in the set up of trays, calling for another outlet for additional help, or advising PM manager of problems delaying service.

¨    Control bussing procedures to insure that as many trays as possible are picked up.  Make sure list of trays not picked up is left for next shift.

¨    Monitor all Room Service deliveries.

¨    Maintain an adequate supply of both equipment and food items to ensure speed and quality of service.

¨    Accurate daily inventories must by made with accompanying requisition orders to keep all pars stable and Room Service personnel equipped to deliver orders promptly and properly.

¨    Maintain an adequately stocked liquor back-up cabinet (if applicable).

¨    Daily inventories must accompany daily orders to keep liquor pars stable. 

¨    Maintain control of both payroll and food expenditures.

Las Canarias is built on three levels that descend down to the River Walk, the AAA four diamond Las Canarias is known for its romantic and relaxing atmosphere. Sitting under the graceful palms, watching the flow of the river, or being caught up in the festivities of people strolling by, diners are carried away to another place and time.

Inspired by the endless bounty of water, a delectable selection of international seafoods is served with passionate flair at Pesca on the River, a highly acclaimed San Antonio Riverwalk Restaurant. A sophisticated ambiance, highlighted by a dramatic stone-and-glass oyster bar, sets the tone for exquisite terrace dining along the river. The finest selection of wild fish, flown in from fresh around the world, is at the heart of imaginative cuisine complemented by an exceptional collection of vintage wines. 

Requirements

Previous experience as a restaurant manager or supervisor in a fine-dining, upscale hotel restaurant is required.

Job functions:

¨    Responsible for assisting in overall management of a fine dining restaurant.

¨    Supervise and coordinate assigned shift; pre-meal meeting conducted with staff daily.

¨    Monitor guest experience to ensure a memoriable moment.

¨    Follow up on established training steps.

Ideal candidate will work 40 hours per week as a Supervisor in the Food & Beverage Outlets in the hotels.  An additional 10 hours per  week will be required, during which time the candidate will work on his/her self development contracts to become part of the Omni Management team. 

2-3 years experience in hotel sales or marketing. * Highly motivated and sales oriented * Must have a proven track record of success in sales * Track record of excellence in customer service * Outstanding oral and written communication skills * Demonstrated ability to work in a fast-paced, ever-changing environment * Attention to detail and meticulous work habits

Benefits:

• Medical
• Dental
• 401K Plan
• Paid Vacation