• Accepting Applications - Hourly Hotel Positions (Operations)

  HHM is proud to be an equal opportunity employer. We do not discriminate on the basis of race, color, gender, gender identity, sexual orientation, marital status, pregnancy, national origin, ancestry, age, religion, disability, veteran status, genetic information, citizenship status or any other group protected by law.

• Accounting Clerk (Finance/Accounting)

  Verify, obtain approvals and pay invoices; bill and collect outstanding revenue in a timely, accurate manner in accordance with accounting policies and procedures.

• Banquet Houseperson (Catering/Banquet)

  Set up, break down, and service meeting rooms in accordance with established guest service and sustainability standards.

• Banquet Supervisor (Catering/Banquet)

  Supervise the operation for all dining services.  Ensure that all activities are consistent with and support of the banquet & catering standards.  Assist the Director of Banquets in aiding the staff to meet their job expectations.

• Barista (Food & Beverage)

  Provide quality barista services in accordance with established guest service and sustainability standards.

• Bartender (Bartender/Mixologist)

  Serve beverages and/or food in a friendly, courteous and timely manner, achieving a high level of guest satisfaction.

• Bus Person (Chefs/Kitchen)

  Set up and clear tables, stock all service stations, and assist food servers in accordance with established guest service and sustainability standards.

• Catering Coordinator (Catering/Banquet)

  Perform administrative functions in support of the catering sales team in an effort to provide timely and accurate service to internal departments and external customers

• Chef de Cuisine (Chefs/Kitchen)

  Assist Executive Chef in leading the kitchen with scheduling and coordinating associates as well as supervising the staff to ensure all food preparation is done according to standard. Chef de Cuisine is directly responsible for the entire kitchen operations in the absence of the Executive Chef.

• Conference Services Manager (Meetings/Events)

  Manage operation of the Conference Services Department overseeing coordination of conference and meeting groups in accordance with established guest service and sustainability standards.

• Director of People Support (Human Resources)

  Lead human resource functions, including recruitment, training and development, benefit administration, and employee relations for the entire hotel, as well as serve as an effective member of the hotel executive committee. Work closely with the hotel General Manager and department leaders to ensure a positive culture throughout the hotel. 

• Engineer (Hotel Maintenance) (Engineering/Maintenance)

  Perform preventative and repair maintenance work to ensure hotel is maintained according to established quality and sustainability standards while treating guests in a warm and friendly manner.

• Food and Beverage Director (Food & Beverage)

  Oversee food and beverage functions and outlets ensuring the division meets established financial and other goals while ensuring the department operates in accordance with established guest service and sustainability standards.

• Group Sales Manager (Sales & Marketing)

  Manage accounts to achieve guest satisfaction and to solicit past and new business ensuring all revenue goals are achieved or exceeded.

• Host / Hostess (Food & Beverage)

  Greet and escort guests to restaurant tables in accordance with established guest service and sustainability standards.

• Housekeeping Manager (Housekeeping)

  Manage housekeeping operations in accordance with established guest service, quality and sustainability standards.

• Housekeeping Supervisor (Housekeeping)

  Supervise housekeeping staff ensuring brand/hotel guest service and sustainability standards are met.

• Lead Banquet Cook (Chefs/Kitchen)

  Prepare food items according to recipes and standards mainly for banquet events, corporate and social such as weddings. Experience and creativity in both buffet and plated menus are desired. Taking pride in the excellence and quality of cuisine, while maintaining a safe and sanitary work environment.

• People Support Coordinator (Human Resources)

  Performs administrative tasks to support talent acquisition, onboarding, employee relations, benefit administration, and training functions. 

• Pool Bartender (Bartender/Mixologist)

  Serve beverages and/or food in a friendly, courteous and timely manner, achieving a high level of guest satisfaction.

• Private Dining Event Coordinator (Food & Beverage)

  Perform administrative functions in support of the catering sales team in an effort to provide timely and accurate service to internal departments and external customers

• Public Area Attendant (Housekeeping)

  Maintain cleanliness of public areas in accordance with established guest service and sustainability standards.

• Restaurant Cook (Chefs/Kitchen)

  Prepare food items according to recipes and standards, taking pride in the excellence and quality of cuisine, while maintaining a safe and sanitary work environment.

• Restaurant Server (Food & Beverage)

  Serve food and beverage to guests in a courteous and friendly manner in accordance with established brand/hotel guest service and sustainability standards. 

• Restaurant Supervisor (Food & Beverage)

  Supervise restaurant operations in accordance with brand/hotel guest service and sustainability standards, ensuring a high level of service and satisfaction. 

• Room Attendant / Housekeeper (Housekeeping)

  Clean and maintain guest rooms to ensure rooms meet established standards. 

• Room Service Server (Food & Beverage)

  Set up, deliver, and retrieve food and beverage orders to/from guest rooms and hospitality suites in accordance with established guest service and sustainability standards.

• Sales Coordinator (Sales & Marketing)

  Performs administrative functions in support of property sales leaders. 

• SMERF Sales Manager (Sales & Marketing)

  Manage accounts to achieve guest satisfaction and to solicit past and new business ensuring all revenue goals are achieved or exceeded.

• Sous Chef (Chefs/Kitchen)

  Assist the Executive Chef in the preparation of food and oversight of kitchen operations in accordance with established food quality, guest service and sustainability standards.

• Steward (Chefs/Kitchen)

  Cook or Stewarding Supervisor - Executive Steward or Sous Chef 

Apply for these jobs at https://www.hospitalityonline.com/hotel-nia-ac/jobs

Scan this code on your smartphone to learn more about these jobs