Jobs at Wincome Hospitality

• Banquet Server (Catering/Banquet)

  The Banquet Server represent the highest revenue generating department in the resort, and by this; the banquet server will have a charismatic personality and banqueting experience that encases the best banquet events in Orange County by applying impeccable serving abilities for all our guests. The Banquet Server maintains a clean and organized work environment.

• Pastry Cook III (Chefs/Kitchen)

  The Pastry cook is responsible for all dessert preparation in the pastry kitchen which may include, desserts, baked goods, cakes, cookies, ice cream, chocolates etc. The Pastry Cook is responsible for desserts needed for banquets, special events and all restaurants. 

• Staff Accountant (Finance/Accounting)

  The Staff Accountant supports the daily financial operations of one or more hotel properties, with assignments based on business needs. This role may be multi‑property and requires the ability to shift between property portfolios while maintaining consistent accuracy, timeliness, and strong internal controls. The Staff Accountant partners closely with property management, vendors, and the corporate accounting team to ensure that all AP, AR and processes are efficient, compliant, and well‑documented. The ideal candidate is highly organized, able to prioritize quickly, and delivers work that is both fast paced and thorough even when supporting multiple properties simultaneously.

• Front Office Supervisor (Guest Services)

  DISCOVER WHAT IT MEANS TO RISE! At The Westin Anaheim Resort, discover a place where you’re given a choice to not just get up and go to work, but to RISE. To work together to enhance the well-being of our guests and our communities. Apply today.

  Responsible for assigning work and ensuring the completion of daily tasks in Front Desk operations in the hotels continuing effort to deliver outstanding guest service. Position directs and works with managers and employees to carry out procedures ensuring an efficient check-in and check out process. Ensures guest and employee satisfaction and maximizes the financial performance of the department

• Busser (Food & Beverage)

  OVERVIEW: A busser serves patrons by setting tables; placing and replacing silverware; keeping beverage glasses full; help with running food when necessary, adhering to sanitation and safety policies; clearing and cleaning tables, chairs, and environment. Busser will occasionally serve food and beverages to patrons at tables. The busser must possess professionalism, is friendly and will strive to meet the highest standards of quality customer service.

• Cook 2 - Banquets (Catering/Banquet)

  The Cook 2 is responsible for the daily mis en place of his or her station, adhering to recipe cards and ensuring the standards of quality are being met. Must be proficient in all cooking techniques. Must prepare for all banquet events as needed and execute in a timely fashion if in the banquet kitchen. Must prepare and execute all menu items for their station if in an outlet according to the recipe cards to ensure that quality standards are being met.

• Cook 3 - Rise (Chefs/Kitchen)

  The Cook 3 is responsible for the daily mis en place of his or her station, adhering to recipe cards and ensuring the standards of quality are being met. Must be proficient in all cooking techniques. Must prepare for all banquet events as needed and execute in a timely fashion if in the banquet kitchen. If in an outlet must follow all recipe cards to ensure quality and consistency. 

• Sales Manager (Sales & Marketing)

  Where Luxury Hospitality, Revenue Strategy & Client Excellence Meet

• Sales and Catering Coordinator (Sales & Marketing)

  Responsible for handling phone inquiries with prompt handling (within the business day) of all leads, walk-ins and regular scheduled appointments for catering managers, as needed.

• Housekeeping Manager (Housekeeping)

  Manages the day-to-day operations of the housekeeping, public space and laundry areas for assigned shifts. Ensures that the rooms and public space areas are spotless and continually restocked and straightened. The Housekeeping Manager participates in the development and implementation of business strategies for the hotel.

• Corporate Staff Accountant (Finance/Accounting)

  The Corporate Staff Accountant is a key member of the accounting team responsible for supporting the financial management and accounting operations of assigned hotel properties. This role is property assigned as needed, working closely with both the corporate finance team and on‑site property management to ensure all accounting deadlines are consistently met.

• Cook 2 - Pool (Chefs/Kitchen)

  The Cook 2 is responsible for the daily mis en place of his or her station, adhering to recipe cards and ensuring the standards of quality are being met. Must be proficient in all cooking techniques. Must prepare for all banquet events as needed and execute in a timely fashion if in the banquet kitchen. Must prepare and execute all menu items for their station if in an outlet according to the recipe cards to ensure that quality standards are being met.

• Director of Sales and Catering (Sales & Marketing)

  Represent Costa Mesa’s premier AAA Four-Diamond hotel, ideally located in the heart of the arts and business district, offering elevated accommodations and sophisticated event experiences.

• Room Inspector (Housekeeping)

  The Room Inspector will assign workers their duties and inspects work for conformance to prescribed standards of cleanliness. Obtains list of rooms to be cleaned immediately and list of prospective check-outs or discharges to prepare work assignments. Computer efficient ie: excel & word.

• Room Attendant - Housekeeping (Housekeeping)

  As a room attendant you will assist in cleaning guest rooms and/or suites in a timely and thorough manner to ensure total guest satisfaction.

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