The Human Resources Generalist is responsible for the administrative human resources duties for three hotels and the corporate offices. Additional responsibilities include the coordination of staff recognition, employee relations, career fairs and training events.
A key member of the accounting staff that manages the finance and accounting of Avenue of the Arts Costa Mesa, a Tribute Portfolio Hotel. Work with the property level managers to ensure key deadlines are met. Audit daily system transactions for reporting accuracy and prepare revenue report for distribution to department managers. Support payroll and benefit departments.
DISCOVER WHAT IT MEANS TO RISE! At The Westin Anaheim Resort, discover a place where you’re given a choice to not just get up and go to work, but to RISE. To work together to enhance the well-being of our guests and our communities. Apply today.
The Westin Anaheim Resort’s Food & Beverage manager represents the resort’s culinary vision by adhering to flawless service execution and by this; the Food and Beverage Manager will have strong leadership capabilities with a magnetic and charismatic personality that encases the ultimate guest dining experience for all guests. At the same time the F&B Manager will consistently maintain standards, highly motivated teams and a key perspective on revenue and labor management.
DISCOVER WHAT IT MEANS TO RISE! At The Westin Anaheim Resort, discover a place where you’re given a choice to not just get up and go to work, but to RISE. To work together to enhance the well-being of our guests and our communities. Apply today.
Responsible for assigning work and ensuring the completion of daily tasks in Front Desk operations in the hotels continuing effort to deliver outstanding guest service. Position directs and works with managers and employees to carry out procedures ensuring an efficient check-in and checkout process. Ensures guest and employee satisfaction and maximizes the financial performance of the department
Responsible for telephone switchboard station in order to answer telephone calls. Process guest requests for wake-up calls, screening calls, room service orders and other requests related to placing or receiving telephone calls. Advise guest of any messages (e.g., voicemail, mail, faxes) received for them, and send to room if required. Answer, record, and process all guest calls, requests, questions, or concerns. Receive, record, and relay messages accurately, completely, and legibly. Log all guest requests or issues into computer, contact appropriate individual or department (e.g. Bellperson, Housekeeping, Engineering, Room Service, Valet), and follow up with guest to ensure their request has been met to their satisfaction. Provide information to guests about room features, property amenities, and local areas of interest. Assist guests with accessing the internet. Report accidents, injuries, and unsafe work conditions to manager.
OVERVIEW: The Cook 2 is responsible for the daily mis en place of his or her station, adhering to recipe cards and ensuring the standards of quality are being met. Must be proficient in all cooking techniques. Must prepare for all banquet events as needed and execute in a timely fashion if in the banquet kitchen. Must prepare and execute all menu items for their station if in an outlet according to the recipe cards to ensure that quality standards are being met.
As a member of the Human Resources staff, he/she will work with the Corporate Director of Human Resources to carry out employee relations matters at the different entities along with ensuring compliance. The Senior Employee Relations Manager will be involved in company-wide Employee Relations such as investigations, complaints, disciplinary actions, suspensions and terminations. This role will in addition monitor/ensure compliance with all local/state/federal mandated reports.
GENERAL DESCRIPTION: Ensures the smooth and efficient operations in the department through prompt, effective and proper reservations service to achieve maximum room revenue in order to meet or exceed the revenue target amongst properties.
Responsible for maintaining the general condition of the property with regards to all aspects of basic electrical, carpentry, plumbing, mechanical, and painting work. Complete maintenance request work orders from all departments on a timely basis. Participate in the preventive maintenance program for all-building equipment and rooms. Complete other special projects assigned periodically by the Chief Engineer.
As an engineer your responsibilities are to maintain the entire hotel facility, including the physical building structure, all mechanical, electrical, HVAC systems and related equipment in accordance with energy conservation and preventative maintenance programs. Ensure the upkeep of guest areas to maintain an attractive hotel.
OVERVIEW: A busser serves patrons by setting tables; placing and replacing silverware; keeping beverage glasses full; help with running food when necessary, adhering to sanitation and safety policies; clearing and cleaning tables, chairs, and environment. Busser will occasionally serve food and beverages to patrons at tables. The busser must possess professionalism, is friendly and will strive to meet the highest standards of quality customer service.
Summary
The Corporate Director of Marketing for Wincome Hospitality sets the standards, provides strategic vision and leads the marketing team in generating profitable revenue for all applicable units by fully leveraging marketing programs at the property and market level.
The Corporate Director of Marketing sets the standards, provides strategic vision and leads the marketing team in generating profitable revenue by fully leveraging marketing programs, including customer loyalty programs, and ensuring marketing efforts are effectively integrated with the selling efforts for all the organizations business entities.
OVERVIEW: The Cook 1 is responsible for overseeing and supervising Rise - Rooftop Lounge. The Cook 1 must demonstrate the highest standards as a role model and have the ability to coach other cooks as needed to ensure standards are being met. Responsible for daily production and execution of menu items. The Cook 1 communicates effectively and daily with the Chef on duty in regards to staff performance and daily production.
