Jobs at The London West Hollywood at Beverly Hills

• Assistant Front Office Manager (Guest Services)

  The Assistant Front Office Manager assists in the management of the Front Office operation, ensuring exceptional guest service, efficient departmental operations, and adherence to hotel standards. This position provides leadership and support to the Front Office, Bell, and Concierge teams, assists with training and development, resolves guest concerns, and supports the Director of Front Office Operations in achieving departmental and operational objectives.

• Front Desk Supervisor (Guest Services)

  The Front Office Supervisor is responsible for assisting the Front Office team while providing attentive, courteous, and efficient service to all guests prior to arrival and throughout their stay, while maximizing room revenue and occupancy.

• Bell Attendant (Guest Services)

  Typically the first and last point of contact for our guests, the Bell Attendant position is a critical link to guest satisfaction. Responsibilities include welcoming guests; opening doors; moving luggage; acquainting guests with amenities of the resort and their rooms; anticipating guests’ needs and meeting or exceeding those needs; responding to and resolving guest inquires and complaints; and coordinating with other departments to ensure guests feel well-cared for and valued. This person should be very comfortable interacting with guests and potential clients in a highly professional manner.

• Food Runner (Chefs/Kitchen)

  The Seasonal Food Runner graciously and efficiently delivers food to all guests.

• Front Desk Agent (Guest Services)

  Often the first and last contact for our guests, the front desk agent is a critical link to guest satisfaction. Responsibilities include welcoming guests, processing registration and check-out, anticipating guest needs and meeting or exceeding those needs, responding to and resolving guest inquires and complaints, and coordinating with other departments to ensure guests feel well-cared for and valued. This person should be very comfortable interacting with guests and potential clients in a highly professional manner.

• Outlet Manager (Food & Beverage)

  The Food & Beverage Outlet Manager is responsible for coordinating, supervising and directing all aspects of Food & Beverage operations, including team members, service and profit management. He/she is expected to market ideas to promote business; reduce turnover; maintain revenue and payroll budgets; and remain on the floor while keeping quality consistently high.

• Bartender (Bartender/Mixologist)

  The Seasonal Bartender prepares and serves alcoholic and non-alcoholic beverages to guests courteously and efficiently according to hotel restaurant and pool standards.

• Host (Food & Beverage)

  As the first person to greet and welcome guests, the Seasonal Host is a critical link to guest satisfaction. The Host greets and seats guests while coordinating guest reservations and responding to inquiries in an efficient, courteous and professional manner that results in maximum satisfaction. This person should be very comfortable interacting with guests and potential clients in a highly professional manner.

• Server (Food & Beverage)

  The Seasonal Food Server is second only to the quality of the food in creating positive memorable culinary experiences. Guest service is the first and primary responsibility. Everything the server does is done to delight guests.

• Senior Catering Sales Manager - Corporate Events (Catering/Banquet)

  The Senior Corporate Catering Sales Manager at The London West Hollywood at Beverly Hills is responsible for driving corporate catering revenue through strategic sales, account development, and high-level event execution. This role focuses on both securing new corporate business and growing existing accounts, while acting as a trusted advisor to clients and leading the planning and execution process in partnership with the Banquet and Operations teams.

• Storeroom Clerk (Operations)

  The Storeroom Clerk is responsible for receiving and/or issuing food, beverages, supplies, and operating equipment. They are also responsible for ensuring that all products and services received are consistent with hotel quality standards and communicate all omissions and deviations to appropriate management.

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