Jobs at The London West Hollywood at Beverly Hills

• Banquet Houseperson (Catering/Banquet)

  The On-Call Banquet Houseperson is responsible for the set-up, refresh, breakdown, and maintenance of banquet and meeting spaces to ensure successful meetings and events. This position prepares rooms according to Banquet Event Orders (BEOs), maintains cleanliness and organization throughout events, and provides support to ensure an exceptional guest experience.

• Breakfast Cook III (Chefs/Kitchen)

  The Breakfast Cook (Cook III) is responsible for preparing, cooking, and plating breakfast menu items and guest special requests in accordance with established recipes, quality standards, and presentation guidelines. This position supports efficient kitchen operations by maintaining consistency, food safety, cleanliness, and exceptional quality while ensuring timely service and guest satisfaction.

• Concierge (Guest Services)

  The Concierge is responsible for delivering exceptional, personalized service that enhances each guest's experience and reflects the hotel's luxury standards. As a trusted local expert and guest advocate, the Concierge creates a welcoming first impression, anticipates guest needs, and provides thoughtful recommendations, reservations, and personalized services. This role builds meaningful relationships with guests while serving as a liaison between the hotel, local partners, and internal departments to ensure seamless, memorable stays.

• Front Desk Agent (Guest Services)

  Often the first and last contact for our guests, the front desk agent is a critical link to guest satisfaction. Responsibilities include welcoming guests, processing registration and check-out, anticipating guest needs and meeting or exceeding those needs, responding to and resolving guest inquires and complaints, and coordinating with other departments to ensure guests feel well-cared for and valued. This person should be very comfortable interacting with guests and potential clients in a highly professional manner.

• Host (Food & Beverage)

  As the first person to greet and welcome guests, the Host/Hostess is a critical link to guest satisfaction. The Host/Hostess greets and seats guests while coordinating guest reservations and responding to inquiries in an efficient, courteous and professional manner that results in maximum satisfaction. This person should be very comfortable interacting with guests and potential clients in a highly professional manner.

• Bell Attendant (Guest Services)

  Typically the first and last point of contact for our guests, the Bell Attendant position is a critical link to guest satisfaction. Responsibilities include welcoming guests; opening doors; moving luggage; acquainting guests with amenities of the resort and their rooms; anticipating guests’ needs and meeting or exceeding those needs; responding to and resolving guest inquires and complaints; and coordinating with other departments to ensure guests feel well-cared for and valued. This person should be very comfortable interacting with guests and potential clients in a highly professional manner.

• Front Desk Supervisor (Guest Services)

  The Front Office Supervisor is responsible for assisting the Front Office team while providing attentive, courteous, and efficient service to all guests prior to arrival and throughout their stay, while maximizing room revenue and occupancy.

• In Room Dining Server (Food & Beverage)

  The In-Room Dining Server provides exceptional food and beverage service to hotel guests by ensuring the accurate preparation, presentation, and delivery of in-room dining orders. This role is responsible for creating a personalized guest experience while maintaining the hotel's standards of quality, hospitality, and service excellence.

• Storeroom Clerk (Operations)

  The Storeroom Clerk is responsible for receiving and/or issuing food, beverages, supplies, and operating equipment. They are also responsible for ensuring that all products and services received are consistent with hotel quality standards and communicate all omissions and deviations to appropriate management.

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