• Accounting Manager (Finance/Accounting)

  Oversee and perform hotel accounting functions and personnel to ensure consistent compliance with accounting standards and regulations

• Banquet Houseperson (Catering/Banquet)

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

• Banquet Server (Catering/Banquet)

  Set up banquet rooms and serve food and/or beverages in accordance with established guest service and sustainability standards.

• Barback (Food & Beverage)

  Prepare and service bars operating within the hotel 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.

• Bell Person (Guest Services)

  Greet guests with a warm welcome at hotel entrance and provide services related to the transportation and storage of luggage and provide other guest services. 

• 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.

• Conference Services Manager (Sales & Marketing)

  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 Business and Leisure Travel (Sales & Marketing)

  Responsible for the development of revenue for corporate transient sales via proactive sales efforts in retaining and developing corporate travel relationships within the market. Responsible for all sales efforts and ongoing relationship building as it relates to transient room segments for travel managers, local negotiated accounts, and government accounts.

• Director of Operations (Operations)

  Supervise and manage hotel departments and oversee hotel operations as directed.

• Food / Buffet Runner (Chefs/Kitchen)

  Serve and replenish food items offered at the restaurant. Maintain food service and cleanliness. Handle guest transactions and ensure smooth and efficient register operations.

• Host (Food & Beverage)

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

• Line Cook (Chefs/Kitchen)

  Prepare food items in accordance with production requirements and established guest service and sustainability standards.

• Prep Cook (Chefs/Kitchen)

  Prepare food items in accordance with production requirements and quality standards while maintaining a safe, 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. 

• 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/thesis-hotel-miami/jobs

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