The Security Supervisor assists the Safety & Security Manager with the implementation and monitoring of security policies, procedures and programs; complies with federal, state and local legal regulations; and exercises independent judgment in the course of carrying out overall responsibilities and other activities as assigned.
The Food & Beverage Manager is responsible for assuring attentive, friendly, courteous and efficient service in all F&B Outlets, Room Service, Lounge, and Banquets while maintaining adherence to budgeted payroll and overhead cost. He/she is also responsible for continually working towards improving Restaurant, Room Service, Lounge, and Banquet sales revenues to exceed budget. Exempt associates are expected to work as much of each workday as is necessary to complete their job responsibilities.
The Maintenance Engineer is responsible for assisting with the operation, maintenance, service and repair of equipment as assigned. He/she is also responsible for participating in the preventative maintenance program, handling guest requests and other work orders as assigned. He/she is also responsible for performing the job in a safe and efficient manner and performing trade jobs, such as carpentry, painting, plumbing, etc. May require driving shuttle van when needed (property specific).
A Safety & Security Guard is responsible for providing protection for hotel guests, employees and property. They are also responsible for providing guests with a sense of comfort and well being by maintaining a level of visibility. Depending on the hotel, may be stationed in the base office for security of the Associate entrance and for conducting temperature checks, during COVID procedures (as required).
The Cook I is the magic behind our exceptional dining experiences, wielding impressive culinary skills and a keen eye for maintaining top-notch food quality and kitchen safety standards. With each dish crafted to perfection, this role plays a vital part in creating a dining experience that leaves our guests craving for more.
The Administrative Assistant performs all basic administrative functions in the Food & Beverage department and is responsible for ensuring the efficient operation in accordance with Aimbridge Hospitality standards.
A Steward is responsible for maintaining cleanliness and proper storage of all china, glass and silver, and ensuring the highest standards of sanitation. He/she is also responsible for assisting the kitchen staff in maintaining the cleanliness of the kitchen and all storage areas; specifically for cleaning all equipment, utensils, and the physical work area. He/she is also responsible for assisting with proper food storage and rotation.
The Director Engineering oversees the property's facilities maintenance function and is responsible for the operation maintenance service and repair of equipment on site. Directs and supervises the Maintenance staff as requested by General Manager. Directs a team responsible for the maintenance of buildings and grounds including renovations expansions and improvements.
Provide guests with a fully stocked and well-maintained mini-bar. Responsibilities include, but are not limited to taking accurate inventory of all in room mini bars. Responsible for organizing the stock room and inventories products for replenishment
The Front Desk Supervisor is responsible for assisting the Front Desk Manager and/or General Manager while providing attentive, courteous, and efficient service to all guests, prior to arrival and throughout their stay. He/she is also responsible for maximizing room revenue and occupancy.
The Banquets Manager is responsible for ensuring the efficient operation of the Banquet Department with a focus on cost control and exceptional guest service. The banquet manager oversees all aspects of a banquet or event, including set-up, serving, and cleanup. Banquet managers are in charge of hiring, training, coaching, disciplining and reviewing banquet staff. Management-level associates are expected to work as much of each workday as is necessary to complete their job responsibilities; for OEM associates, overtime does apply and is calculated accordingly.
The Telephone Operator's main responsibility is to responds to incoming calls in a timely manner and direct caller to appropriate destination; ensuring efficient communication within, to and from the hotel while maintaining attentive, courteous and efficient customer service.
The Front Desk Agent is the shining star of our guest experience, mastering the art of customer service and communication to create a seamless and inviting stay for all our guests. This pivotal role not only manages guest interactions but also keeps the front desk running like a well-oiled machine.
