Jobs at Origin Hotel Westminster

• Front Office Supervisor (Guest Services)

  The Front Office Supervisor must ensure high quality service and leadership for the Front of House operations. This individual is responsible for oversight and leadership of the Front Desk team and providing support for all operations. The individual will be well versed in Front Office operations to assist the Agents with guest concerns and overall guest service.

• Housekeeping Supervisor (Housekeeping)

  This position will be require supervising, training and inspecting the performance of assigned Housekeeping staff ensuring that all procedures are completed to the established standards. This person will assist where necessary to ensure optimum service to guests.

• Laundry Attendant (Housekeeping)

  The Laundry Attendant is responsible for cleaning and monitoring the hotel linens by washing, drying, and ironing and providing all departments with laundry needs.

• Room Attendant (Housekeeping)

  The Room Attendant must keep all rooms and hallway areas in the hotel clean by performing the following duties.

• Dishwasher (Chefs/Kitchen)

  Day to day cleanliness of kitchen space. It is essential that quality of cleaning of all china, glass, silver occurs and operational supplies are to the highest standards.

• Assistant Director of Rooms (Rooms Division)

  The Assistant Director of Rooms' primary role is to ensure high quality service and leadership for the Front of House operations. This individual is responsible for oversight and leadership of the Front Desk team and providing support for all operations. The individual will be well versed in Front Office operations to assist the Agents with guest concerns and overall guest service. The Front Office Manager will also act as a Manager on Duty during some of their shifts.

• Front Desk Agent (Guest Services)

  The Front Desk Agent is responsible for providing quality guest services that include registration and check-out, PBX operations, mail and message service. The Front Desk Agent must be accurate with daily accounting procedures. Essential hospitality standards must be used at all times: eye contact, smile, speak first, engage in polite conversation, use the guest surname!

• General Manager (General Manager)

  The General Manager is responsible for the successful operation and administration of all hotel departments, including: Front Office, Housekeeping, Food and Beverage, Banquets, Sales & Marketing, and Engineering. The General Manager is responsible for the overall guest experience and financial accuracy of the Hotel to include supervision, training, coaching, motivation, and policy implementation. The General Manager must ensure an awareness of all departments throughout the Hotel; ensuring a consistent focus on providing an exceptional experience to every guest while maximizing department profitability at the same time.

• Restaurant Host (Food & Beverage)

  The Restaurant Host is to interact with all guests and ensure they have a great experience when dining at the Hotel. The Host will promptly welcome every guest to the restaurant and escort them to their table. The Host is to ensure that all guests' needs and expectations are exceeded, and to resolve any issues efficiently and effectively to the guest's satisfaction.

• Restaurant Server (Food & Beverage)

  A Restaurant Server is to interact with all guests and ensure they have a great experience when dining. A server is to ensure that each guest has a positive dining experience from start to finish and that all expectations are exceeded and any issues that may arise are quickly resolved.

• Bartender (Bartender/Mixologist)

  The role of a bartender is to provide an excellent guest experience, make signature cocktails, and offer recommendations regarding local craft beers and wines offered.

• Breakfast Cook (Chefs/Kitchen)

  A Line Cook is responsible for a high level of consistent meals according to recipes and standards, always keeping a clean and sanitized work area and exhibiting impeccable food presentation and garnishing, leading to exceeding guest expectations and creating repeat business.

• Line Cook (Chefs/Kitchen)

  A Line Cook is responsible for a high level of consistent meals according to recipes and standards, always keeping a clean and sanitized work area and exhibiting impeccable food presentation and garnishing, leading to exceeding guest expectations and creating repeat business.

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