8 hospitality jobs found

Highgate Hotels Highgate is a premier real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in U.S. gateway markets including New York, Boston, Miami, San Francisco and Honolulu. Highgate also has an expanding presence in key European markets through properties in London, Paris, Barcelona, Vienna and Prague. Highgate's portfolio of global properties represents an aggregate asset value exceeding $10B and generates over $2B in cumulative revenues. The company provides expert guidance through all stages of the hospitality property cycle, from planning and development through recapitalization or disposition. Highgate also has the creativity and bandwidth to develop bespoke hotel brands and utilizes industry leading proprietary revenue management tools that identify and predict evolving market dynamics to drive out performance and maximize asset value. With an executive team consisting of some of the industry's most experienced hotel management leaders, the company is a trusted partner for top ownership groups and major hotel brands. Highgate maintains corporate offices in London, New York, Dallas, and Seattle. Location The Balfour Hotel is located on Ocean Drive, home to many shopping, dining, and entertainment options. Guests will find concierge services and valet parking in this design hotel. The hotel is a 2 minutes' walk from the beach. A fitness center and lobby bar are offered to guests. The Miami Beach Architectural District is only 1 miles away. Overview The Night Auditor/ Supervisor is responsible for assisting the Front Office Manager and Assistant Font Office Manager while providing attentive, courteous, and efficient service to all guests, prior to arrival and throughout their stay, while maximizing room revenue and occupancy. He/she is responsible for reconciling all hotel cashier transactions; reviewing, organizing and compiling management reports on a timely basis and ensuring the accuracy of guest billings and city ledger transactions. He/she is also responsible for effectively communicating concerns and/or related issues to all levels of management and performing guest service agent duties as required, including check-in, check-out, switchboard operation and reservations. Responsibilities Obtain all necessary information when taking room reservations and follow the rate-quoting scenario. - Monitor all VIP and special guest requests. - Review Front Office log and Trace File daily. - Fully comprehend and operate all relevant aspects of the Front Desk computer system. - Ensure logging and delivery of all messages, packages, and mail in a timely and professional manner. - Be aware of all rates, packages, and promotions currently underway as listed in the Red Book. - Be familiar with all in-house groups. - Be aware of all closed out and restricted dates. - Follow and enforce all Highgate Hotel hotel credit policies. - Be able to complete and ensure that a proper bucket check, room rate verification report, and housekeeping report have been accurately done and filed. - Maintain proper operation of the P.B.X. console and ensure that all standards are met, if applicable. - Establish and maintain good communications and teamwork with fellow employees and other departments within the hotel. - Assist the G.S.M. in ensuring that employees are following and maintaining standards (i.e., answering phones, callbacks to guests, guest request log). - Have knowledge of and assist in all emergency procedures as required. - Oversee and ensure that all guests are checked in/out in a friendly, efficient and courteous manner. - Be able to perform, complete and ensure that all tasks and duties on the shift checklist are completed in a timely and efficient manner. - Responsible for issued house bank. - Be able to perform all duties of Guest Services Agent. - Run room status reports in a timely manner and relay necessary information to affected departments and individuals. - Monitor key control to maintain hotel security. - Ensure the maximization of room revenue through Rooms Merchandising. - Answer all guest inquiries in a timely and professional nature. - Be involved in departmental meeting, planning and execution. - Help maintain productivity levels at or above budgeted standards. - Assist in training and cross training of new hires and current employees on a regular basis. - Must be able to work with and understand financial information and data, and basic arithmetic functions. - Must be willing to cross train in other accounting or hotel-related areas. - Must be able to prioritize job functions in order to meet deadlines. - Perform guest services functions as required (i.e. check guests in/out, take reservations, we-up calls, etc.). - Audit and reconcile financial and statistical reports. - Prepare and distribute necessary daily reports as required (i.e., Daily Operating Report, Discount Programs, Tax Reports, etc.) according to hotel standards. - Prepare and distribute month-end reports. - Audit and reconcile all Front Desk and Food & Beverage Cashier's work. - Audit, reconcile, consolidate, and transmit all credit cards on a timely basis. - Prioritize job functions in order to meet deadlines. - Ensure accuracy of all numbers reported including statistics. - Input and update financial information into corporate communications network. - Perform daily, weekly, monthly and annual data processing system functions as required. - Keep management abreast of any unusual operational or financial events and/or deviations of policies or procedures. - Ensure overall guest satisfaction. - Respond to governmental inquiries upon receipt. - Handle guest requests. - Perform other duties as requested by management

Additional Information MATADOR ROOM Host Job Number Job Category Food and Beverage & Culinary Location The Miami Beach EDITION, 2901 Collins Avenue, Miami Beach, Florida, United States VIEW ON MAP Schedule Full-Time Located Remotely? N Relocation? N Position Type Non-Management POSITION SUMMARY Greet guests and determine the number in their party. Seat guests by finding a clean, available table; pulling out chairs; placing clean/current menu in front of guest, etc. Guide guests through the dining rooms and provide any needed assistance. Move and arrange tables, chairs, and settings and organize seating for groups with special needs. Ensure place settings are appropriate and each guest has a napkin, clean silverware, and any other item that is part of the standard place setting. Check menus to ensure they are current, clean, plentiful, and wrinkle-free. Maintain cleanliness of work areas throughout the day, practicing clean-as-you-go procedures. Monitor dining rooms for seating availability, service, safety, and well being of guests. Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; and complete safety training and certifications. Ensure uniform and personal appearance are clean and professional, maintain confidentiality of proprietary information, and protect company assets. Welcome and acknowledge all guests according to company standards. Speak with others using clear and professional language, and answer telephones using appropriate etiquette. Develop and maintain positive working relationships with others, support team to reach common goals, and listen and respond appropriately to the concerns of other employees. Ensure adherence to quality 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. Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law. Marriott International considers for employment qualified applicants with criminal histories consistent with applicable federal, state, and local law. EDITION Hotels combine the visionary genius of boutique hotelier Ian Schrager, the service delivery of a world-class luxury hotel, and the global reach of Marriott International to create an entirely new experience in the world of hospitality. EDITION delivers the best of both worlds in a delicate balancing act - polish with personality, perfectionism with individualism, and comfort with charisma and charm. The brand targets sophisticated, knowledgeable consumers who understand quality, originality, design, and service excellence, but who want it without limitations - breaking the bounds of convention and demanding an attitude and a feeling wrapped in a package that showcases the exceptional. But to create this magical experience, we need you. We are looking for outgoing, authentically amazing people who are looking for a place to work that inspires them, challenges them and makes them proud to come to work. A place where service comes from the heart, not from a handbook. A place that delivers a never-ending theatrical performance that continuously delights and enchants each and every one of our guests. We invite you to join us today. In joining EDITION, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.

Think Hospitality is seeking a Corporate Sous Chef who will be directly responsible for oversight of multiple F&B outlets with oversight from the Corporate Chef. Primary responsibilities include but are not limited to the following: Supporting Culinary Leaders in their respective establishments Inventory Control for all assigned outlets. P&L Review + Food Cost Control for all assigned outlets. Recipe Costing New Menu R&D as required. Assists Corporate Chef + F&B Director as instructed. Communicate effectively with Corporate Chef, Director of Food and Beverage, Accounting Department Job Knowledge, Skills, & Abilities 7+ Years Culinary Experience with 3+ Years Management Experience Multi-unit management experience preferred Experience with Sourcing, Purchasing, Product Cost Review, and the ability to navigate and comprehend a P&L Statement Comfortable cooking in multiple types of cuisines Bilingual in both English and Spanish Excellent communication, interpersonal, and organization skills. Must be able to carry 10 lbs. Commitment to superior customer service and excellent customer service skills. Proven ability to influence a team and achieve results. Flexibility and creative problem-solving ability. Must be familiar with Front Office PMS Systems (Opera, Roommaster, HotSos, Infor, etc) Strong initiative and self-motivation. Fluency in job related English both verbal and non-verbal. An appreciation and respect for the diversity of all individuals in the workplace. Ability to handle pressure and work in a fast paced environment. High school diploma or equivalent. A bachelor's degree in hotel management or hospitality is preferred. Supervisors should have a working knowledge of day-to-day hotel office procedures and previous hotel department supervisory experience. Must be able to work days, evenings, and weekends as necessary. No job description for any position can possibly include all duties which may be requested by guests or required by the needs of the hotel. Listed above is a summary of the major responsibilities for this position. Please respond to this ad, or email your resume: for consideration.

Job Number Job Category Food and Beverage & Culinary Location JW Marriott Miami Turnberry Resort & Spa, 19999 West Country Club Drive, Aventura, Florida, United States VIEW ON MAP Schedule Full-Time Located Remotely? N Relocation? N Position Type Management Additional Information: This hotel is owned and operated by an independent franchisee, Fontainebleau Development. The franchisee controls all aspects of the hotel's employment policies and practices, including the selection and hiring process. If you accept a position at this hotel you will be employed by a franchisee and not by Marriott International. JOB SUMMARY Scope of Position The Garde Manger Sous Chef is responsible for the culinary operations in the Garde Manger section by following hotels standards and procedures. Responsible for managing the food production and quality control for all meat, fish, and other food items prepared in the cold kitchen. Also, responsible to create exceptional cuisine for the cold kitchen section of banquet menu as well as for other food and beverage outlets. Take care of all physical aspects of cold kitchen operation, supervision, preparation and serving of food, equipment maintenance and cleaning, quality control and cleanliness of work area. This is to be achieved through the delegation of work to all Associates and working with other Associates within the kitchens. Job Responsibilities • Approach all encounters with guests and Associates in a friendly, service-oriented manner. • Oversee the consistency of various preparations within the cold kitchen to ensure quality product and adherence to standard recipes. • Prepares all cold food according to recipes, guidelines and standards set by the Executive Chef or hotel standards. • Ensures that assigned work area has proper level of par stocks and supplies according to daily production sheets (based on house count), daily menus and banquets events. • Always keep all refrigeration, equipment, storage and working areas in clean, working condition to comply with health department regulations. • Visually inspects, selects, and uses only food items of the highest standard in the preparation of all menu items. • Checks and controls the proper storage of product, checking on portion control, especially in specific cuts of meat, to maintain quality product. • Delegates and assists in preparing of cold food items like salads, cold cuts, salad dressings etc. • Prepares daily requisitions for supplies and food items for production. • Properly label and date all products to ensure safekeeping and sanitation. • Plan, prepare and set up to provide quality service and product to all outlets requiring items from Garde Manger kitchen. • Monitors waste and over production, as well as utilizes leftovers, ensures proper rotation and quality control. • Maintain complete knowledge of and comply with all departmental policies, procedures, and standards. • Performs daily walk-through of kitchen to ensure full compliance with Department of Health regulations and JW Marriott Turnberry Miami Resort & Spa standards. • Promotes and maintains good Associate relations between kitchen, stewarding and Banquet's personnel. • Assists in recruiting, interviewing, and hiring team members; conducts performance appraisals, coach and counsel, progressive corrective action, motivate, develop, and train. • Ensures all daily rehearsal meetings are conducted. • Participates in departmental meetings and communicates a clear and consistent message regarding the departmental goals to produce desired results. • Supply own basic tools of the trade i.e., Chef's knife, paring knife, peeler. • Perform any other reasonable duties as required by management. Position Requirements • Professional demeanor appropriate for a luxury environment. • At least 3 years' experience in a supervisory or leadership role in a in a luxury hotel or fine dining restaurant. • Strong restaurant operation background. • Proven track record in a high-volume concept, effective communicator, effective in providing exceptional customer service and ability to improve the bottom line. • Excellent organizational, interpersonal, and administrative skills. Education • High school diploma or GED; 3-5 years' experience in the food and beverage, culinary, or related professional area. OR • 2-year degree from accredited university in Food Service Management, Hotel and Restaurant Management, or related major; American Culinary Federation (ACF) certification as "Restaurant Chef" or culinary degree from recognized culinary institute and equivalent experience. Skills and Abilities • Ability to communicate in the English language. Second language is a plus. • Ability to work flexible schedules including holidays and weekends and able to perform multiple tasks. • Knowledge of proper chemical handling, cleaning techniques and use of equipment, machinery. • Able to handle a multitude of tasks in an ever-changing environment. • Works well, maintains composure and objectivity in high-pressure situations. • Able to work with and understand financial information and data, and basic arithmetic functions. • Experience using computers and software programs such as Microsoft Office (Word, Excel, and Outlook). This company is an equal opportunity employer. frnch1

CINÉPOLIS CAREERS CINÉPOLIS USA IS A LEADING WORLD-CLASS CINEMA EXHIBITOR THAT OFFERS GUESTS ENHANCED MOVIE-GOING EXPERIENCES THROUGH ITS "CINÉPOLIS LUXURY CINEMAS" AND "CINÉPOLIS" THEATER CONCEPTS. Join our Team! AS A CINÉPOLIS TEAM MEMBER, YOU ARE WHAT IS MOST IMPORTANT TO US! • Be the protagonist of your own story by starting your career with Cinépolis • Learn key knowledge of the cinema exhibition industry • Use your skills to progress your career in film and cinema JOB DESCRIPTION FLSA STATUS: Exempt TITLE: Kitchen Manager DEPARMENT: Operations LOCATION: Theater SUPERVISORY RESPONSABILITY YES REPORTS TO: General Manager JOB SUMMARY The Kitchen Manager is responsible for supporting the management team with leading by example and by providing employees with the knowledge and skills necessary to create an exceptional dining experience for each guest. Provides overall leadership, supervision, and direction on shift operations in order to consistently meet or exceed the guest experience in relation to food safety and food quality. JOB DUTIES People • Provide direction, coaching and leadership for all BOH employees (including food preparation and production, safety and sanitation and company policies and procedures) • Hires, coaches, and trains the kitchen staff to perform various assignments and handle the equipment • Responsible for training kitchen and concessions personnel in cleanliness and sanitation practices • Ensures employee adherence to company policies and procedures in partnership with HRBP Process • Utilizes all tools necessary to ensure quality food is prepared to recipe specification within company approved ticket times • Ensure the freshness of food product through proper purchasing and product rotation, utilizing the FIFO method • Checks food storage and temperatures daily, records the temperatures on the log sheet and notifies maintenance of any issues • Responsible for attending trainings for new menu items and training kitchen staff on proper preparation of new menu items • Communicates, implements, and follow up on all changes for food products and kitchen systems and procedures • Check and maintain proper food holding and refrigeration temperature control points • Responsible for rollouts of all Company initiatives and new menu implementation • Ensures that daily opening, mid and closing operation duties are being completed daily • Maintain kitchen equipment by following manufacturer's operating instructions, educating staff of proper use, maintaining equipment supplies, and contacting vendors for repairs as necessary Customer • Delivers exceptional guest experience through execution of great food and drinks • Practice proactive guest management by following proper empowerment policy and recognizing opportunities before they occur, resolving the ones that always do and leaving the guest with a positive experience portraying a positive company image • Assist managers and General Manager with FOH duties as necessary Financial • Responsible for weekly scheduling of kitchen staff in accordance with theater occupancy forecast, movie schedule, and employees' availability • Executes private events to maximize sales and increase the guest experience • Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures • Ensure successful delivery of the daily and weekly budgets, goals, and objectives • Other duties as assigned EDUCATION AND/OR EXPERIENCE • 1-3 years of kitchen management required • Culinary arts degree preferred • Food Managers Certification required • Proficient guest service, administrative and follow-up skills • Equally comfortable communicating and working with guests, peers, subordinates, vendors or partners • Intermediate to Advanced understanding of functions of food and beverage • Advanced knowledge of Food, Health and Safety Regulations • Availability to work during holidays, nights, and weekends with increased hours during peak times • Standing, walking, lifting, twisting, bending and traversing stairs on a frequent basis SKILLS • Ability to work under pressure in a fast-paced environment • Proven leadership and motivational skills • Displays a professional appearance and is a positive role model within the restaurant and Support office • Strong written and verbal communication skills • Strong decision-making skills • Equally comfortable communicating, negotiating, and working with guests, peers, direct reports, vendors or partners • High guest satisfaction expectations and focus • Resourceful problem-solving skills • Self-motivated and results driven • Strong organizational and time management skills with the ability to multitask and delegate projects and tasks simultaneously • Holds self and others accountable to consistently maintain high performance standards WORKING CONDITIONS/PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, you will walk, bend, and stand for periods of time. The employee frequently is required to use hands to finger, handle, or feel; and reach with hands and arms. The employee must occasionally lift and/or move up to 10 pounds. The employee may be asked to light lift 25lbs to 50lbs occasionally with assistance. While performing the duties of this job, the employee regularly works in a theater environment where typical levels of noise, dust and activity can be expected. The noise level in the work environment is typical for cinemas and can vary from moderate to high depending on areas of premise. Please note, this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change or be added at any time per the business needs. Cinépolis USA is proud to be an Equal Employment Opportunity employer. We do not discriminate based upon race, religion, color, national origin, gender (including pregnancy, childbirth, or related medical conditions), sexual orientation, gender identity, gender expression, age, status as a protected veteran, status as an individual with a disability, or other applicable legally protected characteristics. Cinepolis is an equal opportunity employer and, as such, affirms in policy and practice to recruit, hire, train, and promote, in all job classifications, without regard to race, color, religion, sex, age, national origin, citizenship status, marital status, sexual orientation, or gender identity.

POSITION DESCRIPTION POSTION: PASTRY COOK FLSA DESIGNATION: NON-EXEMPT POSITION REPORTS TO: EXECUTIVE CHEF POSITION PURPOSE: The Pastry Cook is responsible for the creation, decoration, and presentation of desserts such as cakes, pastries and pies. General duties include ordering ingredients and supplies, to hiring employees, to assisting in the production of pastry goods and other aspects of the business. ESSENTIAL FUNCTIONS AND BASIC DUTIES: Consulting with the executive chef and other chefs to plan menus. Executing pastry orders for catered events and accommodating special requests. Demonstrating skill in baking pastries, desserts, cakes, cookies, sweets, and pies. Creating enticing confectionery decorations and delicious pastry fillings, as well as keeping abreast of new pastry baking techniques. Applying classic pastry baking techniques when preparing traditional pastries. Adding novel, creative, and delicious pastry items to the existing selection if necessary. Hiring, training, and supervising pastry section staff, as well as adhering to food industry regulations. Monitoring equipment and ensuring all specialized pastry baking tools are in working order. Maintaining the good running order of specialized pastry baking equipment. Preparing work schedules and keeping pastry section records. OTHER: Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment. Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the organization. In addition, attendance at all scheduled training sessions and meetings is required. Upon employment, all employees are required to fully comply with Cipriani rules and regulations for the safe and effective operation of the facilities. Employees who violate rules and regulations will be subject to disciplinary action, up to and including termination of employment. SUPPORTIVE FUNCTIONS: In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions: To maintain a good and effective industrial relations climate with Cipriani management, and show a willingness to support any necessary change development of the services' provided. To protect restaurant and diners by adhering to sanitation, safety, and alcohol beverage control policies. SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES: The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities: Must be able to speak, read, write, and understand the primary language(s) used in the workplace. Must be able to read and write to facilitate the communication process. Requires good communication skills, both verbal and written. Ability to learn and perform all essential job functions accurately and safely. Ability to perform duties within extreme temperature ranges. Ability to walk, stand, and continuously perform essential functions for an extended period of time. The ability to perform tasks requiring bending, stooping, kneeling, and walking. Auditory and visual abilities to observe and detect signs of emergency situations. High school diploma or GED. Associate's degree in baking and pastry arts, or similar preferred. Post-secondary vocational training at a culinary institution would be advantageous. 2 or more years of experience as a pastry cook, baker, or similar. Advanced knowledge of traditional pastry baking techniques. Creative ability in designing, decorating, and filling confectionery. Ability to coordinate with other chefs and manage pastry section staff. In-depth knowledge of food industry regulations. Flexible working hours, including weekends and evenings, when required. PHYSICAL ACTIVITIES AND REQUIREMENTS OF THIS POSITION: Most work tasks are performed indoors. Temperature is moderate and controlled by facility environmental systems. Must be able to stand and exert well-paced mobility for up to 4 hours in length. Must be able to exert well-paced ability to reach other departments of the restaurant on a timely basis. Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks. Must be able to exert well-paced ability in limited space and to reach other locations of the property on a timely basis. Must be able to exert well-paced ability in limited space. Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity. Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees. Vision occurs continuously with the most common visual functions being those of near vision and depth perception. Requires manual dexterity to use and operate all necessary equipment. Must be able to lift & carry at least 50 pounds. QUALIFICATION STANDARDS: Education: Degree in baking and pastry arts, or similar preferred. Experience Required: 2 or more years of experience as a pastry cook, baker, or similar. Licenses or Certificates: Ability to obtain and/or maintain any government required licenses, certificates or permits. Grooming: All employees must maintain a neat, clean and well-groomed appearance per company standards. INTENT AND FUNCTION OF JOB DESCRIPTIONS All descriptions have been reviewed to ensure that only essential functions and basic duties have been included. Peripheral tasks, only incidentally related to each position, have been excluded. Requirements, skills, and abilities included have been determined to be the minimal standards required to successfully perform the positions. In no instance, however, should the duties, responsibilities, and requirements delineated be interpreted as all-inclusive. Additional functions and requirements may be assigned by supervisors as deemed appropriate. Job descriptions are not intended as and do not create employment contracts. The organization maintains its status as an at-will employer.

The Group Mandarin Oriental Hotel Group is the award-winning owner and operator of some of the most luxurious hotels, resorts and residences located in prime destinations around the world. Increasingly recognized for creating some of the world's most sought-after properties, the Group provides 21st century luxury with oriental charm. Above all, Mandarin Oriental is renowned for creating unique hotels through distinctive design and a strong sense of place, luxury hotels right for their time and place. The Group regularly receives international recognition and awards for quality management and legendary service hospitality. Our Hotel With 326 guest rooms and 31 suites, Mandarin Oriental, Miami is located in Brickell Key and is a prime location for both business and leisure guests. It is an urban resort with Miami's only private beach. Overview of Position The Assistant Bar Manager will help to create a pleasant dining environment and experience for the guests; this includes maintaining an efficient operation for MOBar + Lounge while providing exemplary services and an ultimate guest experience. The incumbent is responsible for directing the Bar team in achieving the ultimate guest experience and to meet and exceed the food and beverage goals established for achieving a 5 star rating. Position is responsible for overseeing the daily operations of the department; enforcing sanitary practices for food handling; investigating and resolving guest complaints relating to food quality and service; supporting the Food & Beverage Management Team; attending relevant F&B meetings; managing proper staffing levels according to Carpedia; overseeing training and development of line level colleagues; and assisting in guests needs. Experience with Time Saver, Infogenesis, and MS Office products is preferable. Incumbent should have strong verbal and written communication skills. The Assistant Bar Manager will report directly to the Director of Bar Operations. Requirements • Have a minimum of 2 years supervisory experience in the similar position, preferably in a luxury setting. • Flexible schedule is required, including evenings, weekends and holidays. • Excellent organizational skills and communication skills are necessary. • Must be able to work in a high-pace and dynamic operation. • Must be detailed oriented, excellent computer skills necessary. • Have a pleasant, friendly and helpful manner. • Work in a safe, prudent and organized manner. • Able to handle multiple tasks at one time. • Able to consistently delight and satisfy our guest. Working with us means We are dedicated to delighting our guests and to delighting our colleagues. We are committed to becoming the best and we emphasize working together to achieve this goal. We support acting with responsibility. Working with us means working harmoniously, respectfully, passionately, and towards personal growth. Working with us means that you will be personally valued. From the initial interview through the comprehensive orientation to the numerous Learning and Development programmes, we are committed to providing a Mandarin Oriental 'Colleague Journey' that exceeds colleague expectations. Equal Employer Opportunity Statement Mandarin Oriental Hotel Group provides equal employment opportunities (EEO) to all colleagues and applicants for employment without regard to race, color, religion, sex, national origin, age, disability or genetics. In addition to federal law requirements, Mandarin Oriental Hotel Group complies with applicable state and local laws governing nondiscrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, and transfer, leaves of absence, compensation and training. Mandarin Oriental Hotel Group expressly prohibits any form of workplace harassment based on race, color, religion, gender, sexual orientation, gender identity or expression, national origin, age, genetic information, disability, or veteran status. Improper interference with the ability of Mandarin Oriental Hotel Group's colleagues to perform their job duties may result in discipline up to and including discharge. Advertised: 08 Sep 2023 Eastern Daylight Time Applications close: