• Banquets Manager (Catering/Banquet)

  The Banquets Manager is responsible for ensuring the efficient operation of the Banquet Department with a focus on cost control and exceptional guest service. The banquet manager oversees all aspects of a banquet or event including set-up serving and cleanup. Banquet managers are in charge of hiring training coaching disciplining and reviewing banquet staff. 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.

• Banquets Server (Catering/Banquet)

  A Banquet Server is responsible for the set up and the service of all assigned banquet functions.

• Bartender - Restaurant 1 (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.

• Line Cook (Chefs/Kitchen)

  A line-Cook is responsible for preparing / cooking all food items based on standardized recipes for the Corporate HQ outlet Banquets/Catering in meeting rooms and Executive Lounge 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.

• Night Auditor (Guest Services)

  The Night Auditor is responsible for the preparation and disposition of all Night Audit work. Responsible for the front desk operation during the overnight shift (Typically 11pm-7am). Primary responsibilities include: registering guests making reservations preparing daily reports balancing transactions and conducting security walks.

• Rooms Manager (Rooms Division)

  Responsible for planning organizing and coordinating of the Rooms Division consisting of Front Office Concierge Guest Recognition PBX Housekeeping Valet laundry Valet parking and to provide leadership and direction whilst maximizing revenue opportunities and maintaining guest satisfaction levels to the standard of the hotel and of the company at all times. 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.

• Server - Restaurant 1 (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.

Apply for these jobs at https://www.hospitalityonline.com/murieta-inn-spa/jobs

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