• Banquets Captain (Catering/Banquet)

  The Banquet Captain is responsible for supervising and assisting with the set-up service and clean-up of all assigned banquet functions.

• Bartender - Beverage 2 (Bartender/Mixologist)

  The Bartender is responsible for preparing food and drink orders serving beverages and meals to patrons as regulated by state and federal age requirements and coordinating lounge/bar activities.

• Bartender - Mary Jane's (Bartender/Mixologist)

  The Bartender is responsible for preparing food and drink orders serving beverages and meals to patrons as regulated by state and federal age requirements and coordinating lounge/bar activities.

• Bartender - Mary Jane's (Bartender/Mixologist)

  The Bartender is responsible for preparing food and drink orders serving beverages and meals to patrons as regulated by state and federal age requirements and coordinating lounge/bar activities.

• Bell Attendant (Guest Services)

  Responsible for transporting guests to and from the hotel to local area attractions as well as assisting the guest with recommendations for restaurants and tourist activities. The Bell Attendant is also expected to support with front desk operations. Primary responsibilities include: driving guests to designate locations assisting guests with luggage maintaining vehicle cleanliness and concierge duties and to accommodate guests during their stay in an attentive courteous and efficient manner.

• Busser - Hard Rock Bars (Food & Beverage)

  Typically requires a high school diploma and 0 to 2 years of experience.

• Cashier - Beverage 2 (Food & Beverage)

  The Cashier is responsible for accepting payment for food and beverages and making proper change for guests and fellow employees. He/she is also responsible for assisting the Host/Hostess in the prompt greeting and seating of all guests and assist servers as needed.

• Cocktail Server - Hard Rock Bars (Food & Beverage)

  The Server is responsible for taking customer's food and drink orders serve food and beverages prepare itemized checks and sometimes accept payments. May perform additional duties which may include escorting guests to tables serving customers seated at counters setting up and clearing tables or operating a cash register. They also check the identification of patrons to ensure they meet the minimum age requirement for the purchase of alcohol. Responsible for providing the highest quality of service possible to guests in an efficient and courteous manner.

• Cook I (Chefs/Kitchen)

  A Cook is responsible for preparing all food items based on standardized recipes for the Restaurant/Dining Outlet Cafe Room Service Employee Cafeteria and Banquets while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring the cleanliness sanitation and safety in the kitchen and work areas while minimizing waste and maximizing cost/production ratio.

• Cook II (Chefs/Kitchen)

  The Cook II is responsible for supervising and assisting in the preparation of all food items for the Restaurant/Dining Outlet Cafe Room Service Employee Cafeteria and Banquets while maintaining the highest standards to produce an appealing and appetizing product.

• Director of Guest Services (Guest Services)

  As a Director of Guest Services you would be responsible for directing and administering of all Front Desk operations in the hotel's continuing effort to deliver outstanding guest service and financial profitability. Provides assistance with rooms financial reporting as needed and provides directional support and guidance to the property Guest Loyalty Manager. Management-level associates are expected to work as much of each workday as is necessary to complete their job responsibilities.

• Director of Operations (Operations)

  In partnership with the General Manager the Director Operations manages the overall operation of the hotel through maintaining established cost and quality standards maximizing profits developing and retaining employees and exceeding guest expectations. Examines analyzes and evaluates operations of assigned hotels to ensure adherence to company and franchise standards and policies by performing the following duties. The majority of time is spent creating financial reports and interpreting and analyzing business records/ statistical reports. A portion of time will be assisting the sales force in developing and implementing effective sales and marketing strategies. Management-level associates are expected to work as much of each workday as is necessary to complete their job responsibilities; for OEM associates overtime does apply and is calculated accordingly.

• Engineer (Engineering/Maintenance)

  The Maintenance Engineer is responsible for assisting with the operation maintenance service and repair of equipment as assigned. He/she is also responsible for participating in the preventative maintenance program handling guest requests and other work orders as assigned.  He/she is also responsible for performing the job in a safe and efficient manner and performing trade jobs such as carpentry painting plumbing etc. May require driving shuttle van when needed (property specific).

• Events Manager (Meetings/Events)

  The Event Manager is responsible to coordinate arrangements for group meetings and conventions. Plans coordinates and implements special events and other meetings conferences and special projects. Performs initial contract negotiations and vendor service agreements in addition to ensuring that the administrative functions for all Sales positions and the Director of Sales and Marketing are handled performing duties personally or through subordinate supervisors. Exempt associates are expected to work as much of each workday as is necessary to complete their job responsibilities.

• Finance Manager OEM (Finance/Accounting)

  The Payroll/Finance Manager is responsible for overseeing the smooth and efficient processing of payroll and event billing. Management-level associates are expected to work as much of each workday as is necessary to complete their job responsibilities; for OEM associates overtime does apply and is calculated accordingly. 

• Food Runner - Beverage 2 (Chefs/Kitchen)

  The Food Runner creates an excellent dining experience for members and guests by anticipating their needs and serving them in a professional and efficient manner. Provide food and beverage items in a friendly enthusiastic professional and timely manner.

• House Attendant (Night) (Housekeeping)

  The House Attendant-Night responsibilities include cleaning and maintaining the appearance of the public areas of the hotel. Responsibilities might include (as dictated by the hotel vertical): deep cleaning of assigned areas setting-up and maintaining complimentary hotel lobby functions including the coffee service and nightly concierge events cleaning and setting-up meeting room functions delivering service items to guest rooms upon requests from the front desk and driving shuttle van when needed (property specific). This role primarily works in the evenings overnight hours.

• House Attendant (Night) - HOA (Housekeeping)

  The House Attendant-Night responsibilities include cleaning and maintaining the appearance of the public areas of the hotel deep cleaning of assigned areas setting-up and maintaining complimentary hotel lobby functions including the coffee service and nightly concierge events cleaning and setting-up meeting room functions delivering service items to guest rooms upon requests from the front desk and driving shuttle van when needed (property specific). This role primarily works in the evenings overnight hours.

• Kitchen Steward (Chefs/Kitchen)

  A Steward is responsible for maintaining cleanliness and proper storage of all china glass and silver and ensuring the highest standards of sanitation. He/she is also responsible for assisting the kitchen staff in maintaining the cleanliness of the kitchen and all storage areas; specifically for cleaning all equipment utensils and the physical work area.  He/she is also responsible for assisting with proper food storage and rotation.

• Kitchen Steward Supervisor (Chefs/Kitchen)

  We’re seeking an experienced stewarding supervisor to assist the team in managing the stewarding operations and staff on a daily basis while at the same time developing his/her staff and driving a positive work environment. 

• Mini Bar Attendant (Food & Beverage)

  Provide guests with a fully stocked and well-maintained mini-bar. Responsibilities include but are not limited to taking accurate inventory of all in room mini bars. Responsible for organizing the stock room and inventories products for replenishment

• PBX Operator (Guest Services)

  The PBX (Telephone) Operator's main responsibility is to responds to incoming calls in a timely manner and direct caller to appropriate destination; ensuring efficient communication within to and from the hotel while maintaining attentive courteous and efficient customer service.

• Safety & Security Manager (Security)

  The Safety & Security Manager will Develop and maintain a pro-active loss prevention program designed to ensure a safe and secure environment for hotel guests and employees. Under general direction plans directs and coordinates activities relating to the protection safeguarding and security of company assets employees invitees and others; ensures that established goals and objectives are accomplished with prescribed priorities. Designs implements and monitors security policies procedures and programs; complies with federal state and local legal regulations; and exercises independent judgment in the course of carrying out overall responsibilities and other activities as assigned. Management-level associates are expected to work as much of each workday as is necessary to complete their job responsibilities; for OEM associates overtime does apply and is calculated accordingly.

• Safety & Security Officer (PM Shifts) (Security)

  A Safety & Security Guard is responsible for providing protection for hotel guests employees and property. They are also responsible for providing guests with a sense of comfort and well being by maintaining a level of visibility.

• Senior Events Manager (Meetings/Events)

  The Convention Service Manager is responsible to coordinate arrangements for group meetings and conventions. Plans coordinates and implements special events and other meetings conferences and special projects. Performs initial contract negotiations and vendor service agreements in addition to ensuring that the administrative functions for all Sales positions and the Director of Sales and Marketing are handled performing duties personally or through subordinate supervisors. Exempt associates are expected to work as much of each workday as is necessary to complete their job responsibilities.

• Server - Mary Jane's (Food & Beverage)

  The Server is responsible for taking customer's food and drink orders serve food and beverages prepare itemized checks and sometimes accept payments. May perform additional duties which may include escorting guests to tables serving customers seated at counters setting up and clearing tables or operating a cash register. They also check the identification of patrons to ensure they meet the minimum age requirement for the purchase of alcohol. Responsible for providing the highest quality of service possible to guests in an efficient and courteous manner.

• Sous Chef OEM (Chefs/Kitchen)

  Works closely with the Executive Chef to plan and direct food preparation in kitchens. Management-level associates are expected to work as much of each workday as is necessary to complete their job responsibilities; for OEM associates overtime does apply and is calculated accordingly.

• VIP Host (Food & Beverage)

  The VIP Host is responsible for providing superior guest service at the respective Hard Rock Hotel/Location. Service should be consistent with 4 Diamond Standard rating. All duties and assignments are to be performed according to departmental and Hard Rock company standards.

Apply for these jobs at https://www.hospitalityonline.com/hard-rock-san-diego/jobs

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