Current Opportunities

The Director of Sales & Marketing-Full Service has direct oversight of planning and managing the overall sales and marketing for a Full Service hotel. The intention is to achieve optimal occupancy growth in existing accounts and generating new business all to maximize total revenue and meet/exceed hotel profit objectives. This role will oversee day-to-day operations of the hotel sales division including but not limited to direct sales efforts follow-up and proper sales administration and training. This role will ultimately recommend the sales forecast marketing advertising sales plans programs and annual budget for no more than one Full Service hotel; manages within approved plans and budgets.  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.

Front Desk Agents are responsible for greeting and registering the guest providing outstanding guest service during their stay and settling the guest's account upon completion of their stay. Primary responsibilities include: registering guests making and modifying reservations hotel operator and concierge duties. Providing attentive courteous and efficient service to all guests prior to arrival and throughout their stay while maximizing room revenue and occupancy.

Información disponible en español a continuación. A Banquet Server is responsible for the set up and the service of all assigned banquet functions. RESUMEN DEL PUESTO DE TRABAJO Un Mesero de Banquetes es responsable de la preparación y del servicio de todas las funciones de banquetes asignadas.

Información disponible en español a continuación. The Laundry Attendant maintains constant supply of clean linens for the hotel. Performs all stages of linen processing including collecting transporting sorting weighing loading and unloading (washers dryers and chutes) ironing folding storing and delivering. Cleans laundry machinery and laundry area. El asistente de Lavandería es responsable de lavar toda la ropa de cama toallas servilletas y manteles sucios; así como de doblarlos y plancharlos. Responsable por todas las actividades de proceso de línea incluyendo colectar transportar separar pesar cargar y descargar maquinas planchado doblado almacenamiento y entrega. Mantener limpia la maquinaria y el área de lavandería.

Información disponible en español a continuación. The Banquet House Attendant is responsible for the set up tear down and maintenance of all meeting space. El Encargado de Banquetes del Hotel es el responsable de preparar desmontar y mantener toda la instalación dedicada a los salones y áreas de reuniones.

The Bartender is responsible for preparing food and drink orders serving beverages and meals to patrons as regulated by state and federal age requirements and coordinating lounge/bar activities.

The Chief Engineer is responsible for ensuring proper operations maintenance service and repair of all equipment while supporting the Aimbridge Hospitality goals of guest satisfaction cost control and profitability. He/she is also responsible for overseeing and participating in the Preventative Maintenance program ensuring that all rooms and public space meet Aimbridge Hospitality standards. 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 Food & Beverage Supervisor is responsible for assisting the Food and Beverage Manager in ensuring first quality Food and Beverage service while maintaining adherence to budgeted payroll and overhead costs. He/she is also responsible for continually working toward improving Food and Beverage sales revenues beyond budget. 

  A line-Cook is responsible for preparing / cooking all food items based on standardized recipes for the Corporate HQ outlet Banquets/Catering in meeting rooms and Executive Lounge while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring the cleanliness sanitation and safety in the kitchen and work areas while minimizing waste and maximizing cost/production ratio.

Información disponible en español a continuación. A Cook is responsible for preparing all food items based on standardized recipes for the Restaurant/Dining Outlet Cafe Room Service Employee Cafeteria and Banquets while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring the cleanliness sanitation and safety in the kitchen and work areas while minimizing waste and maximizing cost/production ratio. RESUMEN DEL PUESTO DE TRABAJO El cocinero es responsable de preparar todos los alimentos a base de las recetas estandarizadas para el Café Room Service (Servicio al cuarto) la Cafetería de Empleados y Banquetes mientras mantiene los niveles más altos para producir un producto atractivo y apetitoso. Él / ella también es responsable de asegurar la limpieza el saneamiento y la seguridad de la cocina y las áreas de trabajo mientras minimiza los desperdicios y maximiza el costo / la proporción de producción.

The Food & Beverage Supervisor is responsible for assisting the Food and Beverage Manager in ensuring first quality Food and Beverage service while maintaining adherence to budgeted payroll and overhead costs. He/she is also responsible for continually working toward improving Food and Beverage sales revenues beyond budget.