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The overall objective and purpose of the Food and Beverage Outlets Manager is to provide leadership and management for the Food & Beverage Division, including the Restaurant & Bar, and integrate its functions to serve local F&B and hotel guests. This position oversees management, budget and operation of the food and beverage service establishment, and maintains a close liaison with the kitchen and catering sales department to ensure maximum profitability.
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The Front Office Manager is responsible for ensuring the operation of the Guest Services, Concierge and Uniformed Services/Transportation in an attentive, friendly, efficient and courteous manner, providing all guests with quality service prior to and throughout their stay, while maximizing room revenue and occupancy.
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The passionate and resourceful Field Marketing Manager will develop and execute marketing initiatives on behalf of Beaver Creek Lodge, Grand Bohemian Lodge Greenville and Grand Bohemian Lodge Asheville. This individual will work across digital marketing, social media, PR, creative services, website management, partnerships, programming, and guest-facing messaging — to drive brand awareness and outstanding results at each market they support. The Field Marketing Manager will work cross-functionally with on-property department leads (Operations, Sales, F&B, Events) as well as with corporate marketing, revenue, and Digital Marketing teams to ensure each property's brand presence is fully maximized in its local market.
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The Controller is responsible for overseeing all daily accounting operations, month-end and year-end close processes, balance sheet reconciliations, audits, and financial reporting. This role supervises the Accounting Clerk and coordinates accounting deliverables with Metriqe while ensuring compliance with company policies, internal controls, audit requirements, and USALI standards.The Controller will support the accounting functions for the Courtyard and Residence Inn in Richmond Hill while also overseeing the reconciliation and review of all balance sheet accounts for the JW Marriott Savannah. This position requires strong technical accounting expertise, exceptional attention to detail, and the ability to manage multiple priorities across multiple properties within a complex...
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The Director of Operations is a hands-on leader responsible for driving daily hotel performance, guest satisfaction, cost control, and employee development. This role works closely with department leaders and team members to maintain standards, resolve issues, and ensure efficient, profitable operations.Reporting to the General Manager, the Director of Operations serves as the second-in-command when the General Manager is absent, providing hands-on leadership and operational oversight across the property.
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The Food & Beverage Manager is responsible for leading the property's food and beverage program, including the Courtyard Bistro, Residence Inn complimentary breakfast, Grab & Go offerings, mobile orders, and beverage operations. This leader will also serve as the primary evening Manager on Duty (MOD), providing hotel-wide leadership support during key evening hours and assisting with guest escalations when management presence is required.This is a hands-on department-head role designed for a restaurant or food-and-beverage leader who can build an effective team, deliver a consistent guest experience, and maintain sound operational controls.
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The Chief Engineer is responsible for the day-to-day operations of the engineering division. In the absence of the Director, the assistant will assume the administrative, financial and operating aspects of the hotel as they relate to engineering.
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The Assistant F&B Manager is responsible for assisting in coordinating, supervising and directing all aspects of F&B outlet’s operations, while maintaining a profitable F&B outlet and high quality products and service levels. He/she is expected to market ideas to promote business; reduce employee turnover; maintain revenue and payroll budgets; and meet budgeted productivity while keeping quality consistently high.
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The overall objective and purpose of the Director of Front Office is to support the Front Office by leading the team in executing guest service related responsibilities in order to create an exceptional experience for our guests. The incumbent is responsible for providing hospitable service involving all guest interactions, anticipating their needs, solving problems, and coaching and training staff to exceed our guests’ expectations. They are to provide inspiring and strategic leadership while directing the activities of the Front Office in support of the mission, core values, standards and goals established by the company.
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The Sous Chef is responsible for ensuring that all meals coming from the kitchen are well prepared with regard to quality, consistency, eye appeal, taste and food cost. He/she is expected to provide training for all staff; meet corporate quality standards; and assist in establishing and enforcing food specifications, portion control, recipes and sanitation. The Sous Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction.
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The overall objective and purpose of the Food and Beverage Outlets Manager is to provide leadership and management for the Food & Beverage Division, including the Restaurant & Bar, and integrate its functions to serve local F&B and hotel guests. This position oversees management, budget and operation of the food and beverage service establishment, and maintains a close liaison with the kitchen and catering sales department to ensure maximum profitability.
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The Director of Sales is responsible for directing, coordinating, training and supervising the Sales Managers, Catering Manager(s) and/or Sales/Catering Administrators/Coordinators/Administrative Assistants in all sales-related activities, including direct sales efforts, follow-up and proper sales administration. He/she is also responsible for growing existing accounts and generating new business to ensure that Room revenues and Catering revenues meet or exceed budget in order to maximize revenue and profits, and to improve the hotel’s performance in the marketplace.
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The Director of Operations is responsible for continually focusing on achieving hotel profitability through revenue generation, cost control, guest satisfaction and developing employees, while maintaining the integrity of the hotel.
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The overall objective and purpose of the Restaurant Sales Manager is to prospect Private Dining and/or Large Party Restaurant opportunities for the property to maximize revenue, coordinate the activities for group meetings, conferences, and social events, and execute the client's expectations as outlined in the BEO/EO. This position will prospect, contract, and service the following market segments: Contracting and Servicing all restaurant events.
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The Assistant F&B Manager is responsible for assisting in coordinating, supervising and directing all aspects of F&B outlet’s operations, while maintaining a profitable F&B outlet and high quality products and service levels. He/she is expected to market ideas to promote business; reduce employee turnover; maintain revenue and payroll budgets; and meet budgeted productivity while keeping quality consistently high.
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We are seeking a Creative Services Manager to join the marketing team at JW Marriott Savannah Plant Riverside District – a landmark destination on the Savannah riverfront encompassing the JW Marriott hotel, eclectic dining, entertainment venues, a spa, and a curated collection of retail and cultural programming.In this role, you will serve as the on-the-ground creative lead for two of Kessler's most dynamic properties: JW Marriott Savannah and Plant Riverside District. You will be responsible for producing compelling, on-brand marketing assets across digital and print channels, managing creative workflows, social agencies and collaborating closely with both property teams and the broader Kessler corporate marketing department to ensure brand integrity. This is a role for someone who...
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The Engineering Manager is responsible for the day-to-day operations of the engineering department. In the absence of the Director, the Engineering Manager will assume the administrative, financial and operating aspects of the hotel as they relate to engineering.
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The overall objective and purpose of the Gallery Director is to support the operations of the Art Gallery. Areas of oversight include, but are not limited to, Marketing, Website, Inventory Management, Art Sourcing, Art Curation, Artwork Care, Gallery Sales Volume, Client Outreach, Expansion, and Retention. Key success factors include support of gallery operations, inventory management, and marketing to ensure sales goals are achieved at the Gallery.
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The Sous Chef is responsible for ensuring that all meals coming from the kitchen are well prepared with regard to quality, consistency, eye appeal, taste and food cost. He/she is expected to provide training for all staff; meet corporate quality standards; and assist in establishing and enforcing food specifications, portion control, recipes and sanitation. The Sous Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction.
