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The overall objective and purpose of the Director of Restaurants & Bars position is to coordinate, supervise and direct all property food and beverage operations while maintaining a profitable F&B department and high quality products and service levels. The Director of Restaurants & Bars is expected to market creative ideas to promote business; reduce turnover; maintain revenue and payroll budgets and meet budgeted productivity while keeping quality consistent with 4-Diamond standards.
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The Night Auditor 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.
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The Bartender is responsible for the complete set up of the bar area and the mixing of drinks for all guests and servers. Need to maintain the service and cleanliness of the bar area, ensuring quality service, guest satisfaction and control over liquor inventory.
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The Complex Director of Revenue Management is responsible for identifying and maximizing all potential revenue opportunities for an assigned portfolio of hotels. In today’s lodging environment, understanding channel and yield management is critical for maximizing revenues. This role is responsible for formulating long and short-term Revenue Management strategies and for overseeing their successful execution towards the advancement of RevPAR market share. This includes the analysis of revenue potential generated by the transient and group market segments as well as the market segmentation within transient and group. One will combine this with catering and space utilization as well as other revenue considerations (i.e.: golf, spa, etc.) in order to determine the appropriate mix of business...
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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 Food & Beverage 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 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 Revenue Analyst is integral to the success of the Hotel's Revenue Management team. The position will be responsible for the preparation of revenue reports that will assist the Director of Revenue in implementing the Hotel's yield strategies. In addition, the Revenue Analyst will be required to review and analyze reports such as Demand 360, STR, Agency 360 and other measurement tools and present revenue opportunities for the hotel.
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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 Catering Sales Manager is responsible for soliciting new catering accounts, entertaining and sustaining relationships with existing accounts to meet and/or exceed revenue goals. He/she must have a strong knowledge of weddings and understand the importance of prospecting in creating new sales opportunities for the hotel. He/she is also responsible to coordinate and service client functions to ensure customer satisfaction while maintaining profitable operations and high quality products and service levels. Candidates must be comfortable in problem solving with client relationships and event management.
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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 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 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 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 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.
