Jobs at Oneida Hotel

• Housekeeper (Housekeeping)

  A Housekeeper-Weekend is primarily responsible for maintaining clean and attractive guest rooms hallways and public areas in the hotel servicing guest rooms daily in accordance with hotel procedures stocking cart with room supplies and replacing bed linens and replenishing guest room supplies while following company standards and safety/security procedures. In some instances this role would also be responsible for conducting ‘deep cleaning’ activities within the guest room in conjunction with preventative maintenance tasks.

• Housekeeper (Housekeeping)

  A Housekeeper is primarily responsible for maintaining clean and attractive guest rooms hallways and public areas in the hotel servicing guest rooms daily in accordance with hotel procedures stocking cart with room supplies and replacing bed linens and replenishing guest room supplies while following company standards and safety/security procedures. In some instances this role would also be responsible for conducting ‘deep cleaning’ activities within the guest room in conjunction with preventative maintenance tasks.

• Housekeeper (Weekend) (Rooms Division)

  As a Housekeeper, you will fill a guest services role in supporting your hotel’s financial goals of the daily operation of the housekeeping department.  You will provide housekeeping services to all guest areas, sleeping rooms and public areas according to the established policies and procedures. You will ensure exceptional quality in housekeeping standards and Hotel appearance, enhancing the guest experience.

• Food & Beverage Assistant Manager - Noodle Bar (Food & Beverage)

  The Food & Beverage Assistant Manager assists with assuring attentive friendly courteous and efficient service in all F&B Outlets Room Service Lounge and Banquets while maintaining adherence to budgeted payroll and overhead cost. In partnership with F&B leadership the incumbent is also responsible for continually working towards improving Restaurant Room Service Lounge and Banquet sales revenues to exceed budget. Exempt associates are expected to work as much of each workday as is necessary to complete their job responsibilities. 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.

• Banquet Server (1st Shift) (Catering/Banquet)

  A Banquet Server is responsible for the set up and the service of all assigned banquet functions.

• Banquet Server (2nd Shift) (Catering/Banquet)

  A Banquet Server is responsible for the set up and the service of all assigned banquet functions.

• Banquet Server (Weekends) (Catering/Banquet)

  A Banquet Server is responsible for the set up and the service of all assigned banquet functions.

• Banquet Set-Up (2nd Shift) (Catering/Banquet)

  The Banquet Set-up Attendant is responsible for set-up and clean-up of banquet functions as well as monitoring assigned sections during the events to ensure all patrons are served. This position has varying shifts including nights and weekends.

• Reservations (Guest Services)

  • Discounted food. •Travel benefits. •Reduced room rates •Location flexibility •Employee events •Paid training and development opportunities

• Kitchen Supervisor (Chefs/Kitchen)

  The Kitchen Supervisor oversees the day-to-day activities in the kitchen to ensure all activities take place without concern.

• Receiving Clerk (Operations)

  People who personify our drive to exceed guest expectations, thrive on diversity and are anxious for an exciting career - Welcome! Opportunity abounds here!

  The primary responsibility of the Purchasing Clerk is to receive and inspect deliveries as well as complete/fill requisitions for various departments, as it relates to food and beverage.  Must be able to lift and carry objects up to 50 pounds.

• Assistant Banquet Manager (Catering/Banquet)

  As the Assistant Banquet Manager, you will assist the Banquet Manager in the effective management and direction of the banquet staff in servicing all banquet activities in order to ensure a successful function and repeat business.

• Bartender (Bartender/Mixologist)

  As a Bartender, you will fill a guest services role in supporting your hotel’s financial goals of the daily operation of the restaurant inside the Radisson Hotel and Conference Center. You will service beverages and/or food to the guests in a friendly, courteous and timely manner, resulting in guest satisfaction.  Also, to prepare beverages for other servers to supply to guests, and act as cashier for the bar.

• Bartender (Bartender/Mixologist)

  Three to six months related experience; or equivalent combination of training and experience.

• Cashier (Food & Beverage)

  High School diploma or equivalent and/or related experience in a hotel or a related field preferred.

• Food & Beverage Supervisor (Food & Beverage)

  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. Exempt associates are expected to work as much of each workday as is necessary to complete their job responsibilities (OEM associates are required to work a minimum of 47.5 hours per work week).

• Cook I - Cedar & Sage Grillhouse (Chefs/Kitchen)

  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.

• Dishwasher / Steward (Chefs/Kitchen)

  A Steward is responsible for maintaining cleanliness and proper storage of all china glass and silver and ensuring the highest standards of sanitation. He/she is also responsible for assisting the kitchen staff in maintaining the cleanliness of the kitchen and all storage areas; specifically for cleaning all equipment utensils and the physical work area. He/she is also responsible for assisting with proper food storage and rotation.

• Engineer - Preventative Maintenance (Engineering/Maintenance)

  The Maintenance Engineer is responsible for assisting with the operation maintenance service and repair of equipment as assigned. He/she is also responsible for participating in the preventative maintenance program handling guest requests and other work orders as assigned. He/she is also responsible for performing the job in a safe and efficient manner and performing trade jobs such as carpentry painting plumbing etc. May require driving shuttle van when needed (property specific).

• Cook I - Soaring Eagle (Chefs/Kitchen)

  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.

• Night Auditor (Guest Services)

  The Night Auditor is responsible for the preparation and disposition of all Night Audit work. Responsible for the front desk operation during the overnight shift (Typically 11pm-7am). Primary responsibilities include registering guests making reservations preparing daily reports balancing transactions and conducting security walks.

• Front Desk Agent (PM's/Midday) (Guest Services)

  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.

• Front Desk Agent (AM Preference) (Guest Services)

  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.

• Breakfast Server - Cedar & Sage Grillhouse (Food & Beverage)

  As a Food & Beverage Server, you will fill a guest services role in supporting your hotel’s financial goals of the daily operation of the restaurant. You will ensure the highest quality of product and service standards to ensure guest satisfaction and maximize revenues and profitability by providing prompt and courteous food and beverage service.

• Food and Beverage Server - Cedar & Sage Grillhouse (Food & Beverage)

  As a Food & Beverage Server, you will fill a guest services role in supporting your hotel’s financial goals of the daily operation of the restaurant. You will ensure the highest quality of product and service standards to ensure guest satisfaction and maximize revenues and profitability by providing prompt and courteous food and beverage service.

• Restaurant Host (Food & Beverage)

  As a Restaurant Host, you will fill a guest services role in supporting your hotel’s financial goals of the daily operation of the restaurant on the Radisson Hotel & Conference Center property. You will greet and escort guests to tables in the restaurant, while maintaining a courteous and efficient flow of customers. 

• Banquet Manager (Catering/Banquet)

  As the Banquet Manager, you will provide effective management and direction of the banquet staff in servicing all banquet activities in order to ensure a successful function and repeat business.

• Restaurant Food Runner (Chefs/Kitchen)

  As a Busperson/Food Runner, you will fill a supportive role in your hotel’s financial goals of the daily operation of you will fill a guest services role in supporting your hotel’s financial goals of the daily operation of the restaurant.  You will assist the food servers by ensuring the dining room areas remains clean and safe by removing/bussing and resetting tables with clean utensils, china, glassware, necessary supplies and equipment.

Apply for these jobs at https://www.hospitalityonline.com/oneida-hotel/jobs