• Assistant Front Office Manager (Guest Services)

  Often the first and last contact for our guests, the Assistant Front Office Manager is a critical link to guest satisfaction. Responsibilities include supervising staff, welcoming guests, processing registration and check-out, anticipating guest needs and meeting or exceeding those needs, responding to and resolving guest inquires and complaints, 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.

• Assistant Front Office Manager (Overnight) (Guest Services)

  Often the first and last contact for our guests, the Overnight Assistant Front Office Manager is a critical link to guest satisfaction. Responsibilities include supervising staff, welcoming guests, processing registration and check-out, anticipating guest needs and meeting or exceeding those needs, responding to and resolving guest inquires and complaints, 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.

• Banquet Server (Catering/Banquet)

  The Banquet Server is responsible for the set-up and serving of food and beverages to guests at all banquet functions, according to the hotel standards.

• Bellperson (Guest Services)

  I. Job SummaryTypically the first and last point of contact for our guests, the bell station 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.

• Catering Sales Manager (Sales & Marketing)

  The Social Catering Sales Manager at The London West Hollywood at Beverly Hills has two primary responsibilities. First and foremost is the sales and servicing of social business, which includes effectively up selling definite Food & Beverage (F&B) functions in order to maximize revenues. Secondly, he/she is responsible for establishing new accounts with social and corporate business as assigned by market while soliciting F&B business from existing accounts. The Social Catering Sales Manager has a special focus on weddings and other social business acting as a liaison for the client and hotel for logistical event planning and organizing, while executing the event with the Banquet Team, who services the event.

• Concierge (Guest Services)

  I. Job SummaryThe concierge is a critical link to guest satisfaction. Responsibilities include welcoming guests, assisting guests with specific requests including, but not limited to providing directions, booking reservations on and off the property, coordinating with bell and restaurant staff to meet immediate guest needs, coordinating with local vendors to keep abreast of services provided and to coordinate bookings, responding to and resolving guest inquires and complaints, and ultimately ensuring guests feel well-cared for and valued. This person should be very comfortable interacting with guests and potential clients in a highly professional manner.

• Cook II (Chefs/Kitchen)

  * Keep area clean according to Board of Health standards.* Follow directions for food preparation.* Desire to achieve a consistent level of perfection in food preparation in order to have uniformity in presentation and waste management.* Attend team briefings.* Present a clean and professional appearance at all times.* Maintain a friendly, cheerful and courteous demeanor at all times.* Must be able to work well under pressure while retaining tact and composure * Must be able to read, communicate effectively in EnglishTraining* Complete training on safe lifting procedures.

• Cook III (Chefs/Kitchen)

  The Cook III is responsible for preparing and plating all menu items and special requests on a consistent basis according to established standards.

• Director of Revenue Management (Revenue Management)

  This role will maximize total sales and RevPAR Index through proper management and information obtained through analyses. Maintain room inventories and rate restrictions through all distribution channels while ensuring rate parity. Keep constant communication with Front Desk and Housekeeping to increase Red Dates and minimize labor cost Assist Sales teams for availability and rates by implementing sales strategies Be integral role of meetings such as Group Pick-Up Meeting and Revenue Meeting Maintain and enhance current reporting tool Monitor booking reports and system overrides on an ongoing basis. Manage group blocks, PES, and FIT allotments and cut off's in Property Management System Build corporate and wholesale rate codes Assist in yearly budget preparations

• Food Runner (Chefs/Kitchen)

  Guest Service- Greet and make all guests feel welcomed to the restaurant.- Stock condiments and bread.- Communicate to kitchen if ticket times are slow.- Work with Chef to ensure food quality and presentation is meeting restaurant standards.- Assist guests with requests after delivering food.- Keep area clean according to health regulations.- Attend team briefings when relevant.- Present a clean and professional appearance at all times.- Maintain a friendly, cheerful and courteous demeanor at all times.- Ensure guest satisfaction by responding to guest inquiries with accurate information and a positive attitude. - Promote hotel amenities and services to guests using personal knowledge and effective selling techniques.- Welcome and effectively resolve guest questions, issues and complaints with supervisor assistance as needed.

• 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.

• Human Resources Coordinator (Human Resources)

  I. Job SummaryThe Human Resources Coordinator is responsible for providing support to the Human Resources department, Managers, and team members on a daily basis. The HR Coordinator will have an integral role in the maintenance of employee information, recruiting, regular audits for record retention and benefits.

• In Room Dining Server (Food & Beverage)

  The In Room Dining Server is responsible for receiving orders, preparing orders and delivering items to guestrooms in an attentive, courteous and efficient manner.

• Sales Coordinator (Sales & Marketing)

  The Sales Coordinator supports the day-to-day activities of the Sales Department and provides immediate assistance to the Director of Sales & Marketing and Sales Managers.

• Steward / Dishwasher (Chefs/Kitchen)

  Supports the seamless running of the kitchen, by maintaining the cleanliness of the kitchen, dishes, utensils, and equipment. * Ensure that all cooking utensils and equipment are clean, dry, and correctly stored in the designated areas* Ensure that kitchen work areas are kept clean and tidy* Ensure that the correct chemicals are used as part of your duties as dishwasher* Maintain a clean work area* Ability to work under demanding an strenuous situations* Comply with all Health and Safety functions

Apply for these jobs at https://www.hospitalityonline.com/london-weho/jobs

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