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Convention Services Coordinator / Sales
(Meetings/Events)
The Convention Service Coordinator assists the Director of Sales & Marketing, Convention Services Managers, and Sales Managers, in obtaining customer satisfaction by performing clerical and administrative duties relating to guest and hotel communications through the sales team as well as light selling duties to small groups and functions.
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Setup Attendant - Banquets
(Catering/Banquet)
The Banquet Set-up Attendant is responsible for set-up and clean-up of banquet functions as well as monitoring assigned sections during the events to ensure all patrons are served. This position has varying shifts including nights and weekends.
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Engineer (HOA)
(Engineering/Maintenance)
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).
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Administrative Assistant-Food & Beverage
(Administrative)
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.
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Accounting Clerk
(Finance/Accounting)
The Accounting Clerk is responsible for the accounts payable/accounts receivable functions at the hotel, as applicable; ensuring invoices are received and/or processed on a timely basis, responsible for handling all the hotel deposits in accordance with Aimbridge Hospitality Standards. In addition, The Accounting Clerk also assists the Property Accountant with the administration of the Accounting area, including Accounts Payable, Human Resources and Payroll.
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Food & Beverage Manager Beverage 2
(Food & Beverage)
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.
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Director Human Resources
(Human Resources)
The Director of Human Resources is responsible for staffing qualified personnel; ensuring employment statute compliance; overseeing all aspects of wage, benefit, worker's compensation unemployment; training program direction, implementation and administration; and employee relations coaching, counseling and discipline. Exempt associates are expected to work as much of each workday as is necessary to complete their job responsibilities.
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Cook I
(Chefs/Kitchen)
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.
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Telephone Operator
(Guest Services)
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.
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