Jobs at Battery Wharf Hotel

• Night Audit Supervisor (Guest Services)

  The Night Audit Supervisor is the Manager on Duty and responsible for all hotel operations during evening/overnight shift hours, focusing on Front Office operations, run audit reports and balance room and revenue, proper guest follow-up, all other evening/overnight shift associates and hotel safety/security. The Night Audit Supervisor assists the Director of Front Office in all aspects of the department including but not limited to operations, planning, budgeting, staffing and payroll in accordance with hotel policies and procedures. When problems arise during this shift, the Night Audit Supervisor will respond to all emergency situations, resolve guest issues and concerns, and ensure the safety and security of the hotel’s guests and associates. 

• Sr Catering Manager (Sales & Marketing)

  Solicit, book, plan and coordinate meetings/functions while maximizing the banquet space to meet/exceed sales goals. Utilize prospecting skills and strong business sense to consistently exceed catering revenue goals.  Report all Catering activities to the Director of Sales. Enliven the Westmont Standards within the Department and the hotel.  Support all Corporate and hotel initiatives as needed.

• Cook (Chefs/Kitchen)

  Responsible for maintaining, setting up, food production and quality control of all meat, fish, fowl and other food items prepared on the front-line station.

• Cook (Chefs/Kitchen)

  Responsible for maintaining, setting up, food production and quality control of all meat, fish, fowl and other food items prepared on the front-line station.

• Banquet Houseperson (Catering/Banquet)

  To manually set up, break down, and service all meeting rooms in accordance with hotel’s high standards of quality.

• Restaurant Server (Food & Beverage)

  Serve food and/or beverage including but not limited to the order-taking and delivery of any food and/or beverage items in a friendly, courteous, helpful, timely and professional manner resulting in a very high level of guest satisfaction.

• Sous Chef (Chefs/Kitchen)

  To ensure proper service from the front line, banquet, and pantry cooks.   Also, responsible for training of cooks and to ensure proper sanitation levels. 

• Cook (Local 26 UNITE/HERE) (Chefs/Kitchen)

  Responsible for maintaining, setting up, food production and quality control of all meat, fish, fowl and other food items prepared on the front-line station.

• Steward (Chefs/Kitchen)

  Clean cooking utensils and service ware to provide cooks, banquet staff, restaurant staff and management with appropriate equipment as well as clean and maintain the kitchen and cafeteria. 

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