Jobs at The Westin Great Southern Columbus

• Catering Sales & Event Manager (Sales & Marketing)

  The Sales & Catering Manager is responsible for selling group and catering business from all markets/regions while maximizing revenues for all areas of the hotel. They assist in the overall efficient operation of the Sales Department, manages accounts to achieve guest satisfaction and solicits new and past business to ensure revenue goals are met or exceeded.

• Front Desk Agent (Guest Services)

  At Crescent Hotels & Resorts, we are a team of hospitality professionals that are deeply connected to & proud of the exceptional experiences we provide for our guests. More than that, we know our Associates are the shining stars of what we do!

• Restaurant Server (Food & Beverage)

  A historic feel mixed with modern amenities awaits you at The Westin Great Southern Hotel in downtown Columbus, Ohio. Ideally situated near the German Village in a historic red brick building, our hotel offers our guests a relaxing getaway in the heart of downtown.

• Restaurant Server (Food & Beverage)

  A historic feel mixed with modern amenities awaits you at The Westin Great Southern Hotel in downtown Columbus, Ohio. Ideally situated near the German Village in a historic red brick building, our hotel offers our guests a relaxing getaway in the heart of downtown.

• Chief Engineer (Engineering/Maintenance)

  A historic feel mixed with modern amenities awaits you at The Westin Great Southern Hotel in downtown Columbus, Ohio. Ideally situated near the German Village in a historic red brick building, our hotel offers our guests a relaxing getaway in the heart of downtown.

• Banquet Chef (Catering/Banquet)

  Maintain complete knowledge of and ensure associate compliance with all departmental/hotel policies and procedures. Interview, hire, train, recommend performance evaluations, resolve problems, provide open communication and recommend discipline and/or termination when appropriate. Establish the day's priorities and assign production and preparation tasks for staff to execute. Review daily menu specials and offer feedback to Sous Chefs. Review banquet event orders and make note of any changes. Communicate both verbally and in writing to provide clear direction to staff. Ensure that staff report to work as scheduled; document any late or absent employees. Ensure that recipe cards, production schedules, plating guides, photographs are current and posted. Ensure that all staff prepares menu items following recipes and yield guides, according to department standards. Develop new menu items, test and write recipes. Assist Catering department with developing special menus for functions; meet with clients as requested.

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