 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
| List of Open Hotel Employment Opportunities | |||
| For more information on any hotel job position please click the email link on each listing. For general hotel job position inquiries email: stjohnson@pahotel.com To view hotel job postings for a specific hotel, select from the following and click "GO". |
|||
| Posted on: | Hotel | Job Title | Description |
|---|---|---|---|
| June 15, 2009 | THE WESTIN PALO ALTO | Laundry & House Attendant | Position requires the ability to engage in physical activities. Must be able t lift up to 50 lbs. Must be able to stand for long periods of time. Must be able to multi-task. Previous experience a plus. Must be able to work evenings, weekends and holidays as required by the business. |
| June 9, 2009 | THE WESTIN PALO ALTO | Catering Manager | The Catering Sales Managers will be responsible for all aspects of soliciting, booking and servicing banquet and catering functions. This position will focus primarily on the Catering Social Market. Primary sales efforts are in Banquet Food and Beverage and include menu planning, agenda setting and hotel meeting services. Duties also include contract review and facilitating communication before, during and post event with pertinent hotel staff to ensure a high level of service. The Catering Manager also hosts site inspections, maintain strong customer relationships, participate and may lead event meetings and other staff meetings, and work as a team member with the sales and catering staff and other support staff.
Must have a minimum of 2 years of hotel Catering Manager experience within the Social Market. Must be guest service focused, and understand expectations of hospitality demands as well as market trends. May be required to work nights, weekends, and/or holidays when business demands. Community involvement and/or professional association is highly regarded. |
| June 9, 2009 | SHERATON PALO ALTO | Catering Manager | The Catering Sales Managers will be responsible for all aspects of soliciting, booking and servicing banquet and catering functions. This position will focus primarily on the Catering Social Market. Primary sales efforts are in Banquet Food and Beverage and include menu planning, agenda setting and hotel meeting services. Duties also include contract review and facilitating communication before, during and post event with pertinent hotel staff to ensure a high level of service. The Catering Manager also hosts site inspections, maintain strong customer relationships, participate and may lead event meetings and other staff meetings, and work as a team member with the sales and catering staff and other support staff.
Must have a minimum of 2 years of hotel Catering Manager experience within the Social Market. Must be guest service focused, and understand expectations of hospitality demands as well as market trends. May be required to work nights, weekends, and/or holidays when business demands. Community involvement and/or professional association is highly regarded. |
| May 27, 2009 | INTERCONTINENTAL - MONTEREY | Banquet Server (On-call) | Provide prompt and courteous service to guests during banquet/catering functions. |
| May 27, 2009 | INTERCONTINENTAL - MONTEREY | Night Auditor | This challenging position has overall responsibility for balancing all hotel income and expenses for a 24-hour hotel operating period. Key responsibilities include balance and audit for accurate room revenue, food and beverage revenue, cashier\'s reports, etc. |
| May 27, 2009 | INTERCONTINENTAL - MONTEREY | Front Office Agent | The Front Office Agent\'s primary responsibilities are to promote and ensure guest satisfaction and deliver prompt, courteous service. The position assists in maintaining all aspects of the Front Office areas and serves as a support for the Front Office Management team. |
| May 27, 2009 | INTERCONTINENTAL - MONTEREY | Houseperson (Part-time) | The Housekeeping Housepersonis responsible for maintaining the cleanliness of the hotel. Clean and service the assigned public areas according to established quality standards and procedures. |
| May 27, 2009 | INTERCONTINENTAL - MONTEREY | Dishwasher | Responsible for maintaining the cleanliness of all hotel china, silverware, and cookware. |
| May 27, 2009 | INTERCONTINENTAL - MONTEREY | Cook 2 | This position requires performance of all basic and intermediate cooking skills including preparation of soups, sauces, stocks, frying and broiling. This position is responsible for the producton of food items for any oneof our F&B outlets and banquet operations. |
| May 27, 2009 | INTERCONTINENTAL - MONTEREY | Cook Supervisor/Team Leader | This position is responsible for the production of food items for any one of our F&B outlets and banquet operations. |
| May 27, 2009 | INTERCONTINENTAL - MONTEREY | Bartender (Part-time) | Prepare beverages and/or serve food for the guest in a prompt and courteous manner while maintaining a high level of quality and consistency. |
| May 27, 2009 | INTERCONTINENTAL - MONTEREY | Cocktail Server (Part-time) | Provide fast and courteous beverage service to guests and ensure quality presentation per established standards. May also provide service of food from the restaurant and/or assist the Bartender with set-up and maintenance of appetizers or “happy hour” items. |
| May 27, 2009 | INTERCONTINENTAL - MONTEREY | Room Service Server (Part-time) | Room Service Servers are responsible for presenting guest food and beverage preferences timely and to temperature as well as maintain mini bar inventories up to service standards. Other duties include general in room dining preparation, removal of serving trays, and maintaining a sanitary environment. |
| May 27, 2009 | INTERCONTINENTAL - MONTEREY | Hostperson/Greeter (Part-time) | Greeters are responsible for welcoming and creating the first impression for guests. These individuals will provide table accommodations to guests and offer menu recommendations by acknowledging and greet guests in a prompt and courteous manner; seat guests ensuring a balanced workload among servers. |
| May 27, 2009 | INTERCONTINENTAL - MONTEREY | Assistant Banquet Manager | The Assistant Banquet Manager will act as a support to the entire banquet team and must have the ability to motivate a team and be an effective team leader. Conduct pre-function meetings with scheduled staff and review all information pertinent to the service and set-up of groups. Inspect scheduled function areas/rooms, table set-ups, bar set-ups, buffet tables, receptions and coffee breaks for cleanliness, attractiveness and proper layout. Ensure agreement of delivery times, amounts, and arrangements. Coordinate any AV equipment, or other technical needs. Ensure that all banquet facilities are cleaned, vacuumed, and properly stocked according to anticipated business volumes. The Assistant Banquet Manager will report directly to the Banquet Manager.
•Extensive knowledge and two years supervisory experience in a full service hotel restaurant and/or a minimum of one year in restaurant and hotel management role and/or equivalent combination of education and experience (Hotel restaurant experience is a plus.) •The ability to work under pressure and work independently. •Must be guest service focused and understand expectations of hospitality and banquet function demands. •Must be able to work a flexible schedule, weekends and holidays. |
| May 27, 2009 | INTERCONTINENTAL - MONTEREY | Sous Chef | Assists in supervising the preparation and cooking of various food items, developing daily menu items and their preparation and garnishment. Review the following day\'s menus and complete requisitions for food and supplies; maintain inventory control procedures. Supervise the kitchen staff at the direction of the Executive Chef. Responsible to Direct, train and monitor performance of Line Cooks. Maintain organization, cleanliness and sanitation of work areas and equipment. This challenging position has overall responsibility for overseeing the preparation, plating and quality of food and beverage items for banquet functions. The Sous Chef will report directly to the hotel Executive Chef.
•Qualifications include advanced culinary training and three (3) years of experience as a Chef, with at last one year in supervisory capacity, or equivalent combination of education and culinary/kitchen operations experience. •Skills and knowledge to include culinary education, cost control, communication skills, eagerness to learn and to be taught by example, computer skills, organizational skills, guest contact experience and culinary teaching skills and knowledge. •Ability to work well under pressure of meeting production schedules and time lines for guests\\\' and/or banquet food orders. |
| June 9, 2009 | THE WESTIN PALO ALTO | Front Desk Agent | Responsible for handling guest issues including check-in/check-out, assisting guest with questions/concerns. Must have excellent verbal/written communication skills. Customer service background preferred. Experience with GEAC/GALAXY light speed preferred. Good local area knowledge a plus. |
| May 18, 2009 | FOUR POINTS BY SHERATON - EMERYVILLE | Night Auditor | Balance and audit for accuracy in room revenue, food and beverage revenue, cashier\\\\\\\'s reports, and guest and house accounts and telephone revenue; assisting the preparation of all reports relevant to daily revenues. Transmit credit card batches. Complete and transmit daily management and accounting reports and supporting documents.
•Must have guest service experience minimum of 1 year, preferably in hotel industry. •High School Diploma or equivalent. •Previous cash handling and accounting experience is a plus. •Proficient in MS Word/Excel and Power point is a plus. •Must be results orientated with ability to be flexible. •Must have a flexible schedule, and required to work nights, weekends, and/or holidays. |
|
The Westin Palo Alto
Sheraton Palo Alto Hotel Sheraton Pasadena Hotel Four Points by Sheraton Emeryville HOTEL DEVELOPMENT |
PACIFIC HOTEL MANAGEMENT, LLC.
400 S. El Camino Real, Suite 200
|
Holiday Inn Laguna Hills Residence Inn by Marriott, Milpitas Courtyard by Marriott Richmond/Berkeley Homewood Suites by Hilton, Newark/Fremont HOTEL MANAGEMENT |
