Jobs at The Inn at Rancho Santa Fe

• Server - Full Service 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.

• Host Person - Full Service Restaurant 1 (Food & Beverage)

  The Host is responsible for ensuring the prompt recognition and seating of all guests in outlets as assigned and assists the servers in providing attentive, courteous and efficient service to guests throughout their dining experience. He/she is also responsible for assisting the cashier in the collection of payment for all guest transactions.

• 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.

• Food & Beverage Supervisor Beverage 1 (Food & Beverage)

  The Food & Beverage Supervisor is responsible for assisting the Food and Beverage Manager in ensuring first quality Food and Beverage service, while maintaining adherence to budgeted payroll and overhead costs. He/she is also responsible for continually working toward improving Food and Beverage sales revenues beyond budget. Exempt associates are expected to work as much of each workday as is necessary to complete their job responsibilities (OEM associates are required to work a minimum of 47.5 hours per work week).

• Banquets Server (Catering/Banquet)

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

• Busser - Full Service Restaurant 1 (Chefs/Kitchen)

  Property Information Boldly reimagined, intentionally honored, rich with comfort. Nestled amongst San Diego’s rolling hills, citrus groves, and desert landscapes, The Inn at Rancho Santa Fe is an escape to a bygone era. Steeped in vintage luxury, rich history, and time-honored tradition, The Inn has undergone a property-wide renaissance, inviting guests to experience the charm of a simpler time and place where elegance is innate, hospitality is abundant, and the vibrant joy of a sun-soaked Southern California lifestyle is all around. About Evolution Hospitality As the dedicated lifestyle vertical at Aimbridge, Evolution Hospitality creates distinct lifestyle experiences and drives performance throughout our curated collection of independent, luxury, boutique, lifestyle, and soft brand hotels, as well as restaurants, bars, and lounges throughout North America. At Evolution Hospitality, our focus on equal parts culture and results is what determines who makes the cut to be a part of this talented group, both at the corporate office and in the field. Honesty and humility are just as important as intellect and ability, and each member of the team embraces the challenge of becoming a better human being, both personally and professionally, as part of the package. And it’s this magical combination of brilliant, caring individuals that makes Evolution Hospitality the world-class operation it is today.

• Kitchen Steward (Chefs/Kitchen)

  A Steward is responsible for maintaining cleanliness and proper storage of all china, glass and silver, and ensuring the highest standards of sanitation. He/she is also responsible for assisting the kitchen staff in maintaining the cleanliness of the kitchen and all storage areas; specifically for cleaning all equipment, utensils, and the physical work area.  He/she is also responsible for assisting with proper food storage and rotation.

• Executive Meeting Manager (Meetings/Events)

  The Executive Meeting Manager is responsible for proactively prospecting, facilitating, and closing group and catering business opportunities as well as event execution for their assigned hotel(s). 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.

• Cook Prep (Chefs/Kitchen)

  A Cook is responsible for preparing all food items, based on standardized recipes, for the Cafe, Room Service, Employee Cafeteria, and Banquets, 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. The Prep Cook also is responsible for preparing cold foods and shellfish, slicing meat, and brewing coffee or tea.

• Food Runner - Full Service Restaurant 1 (Chefs/Kitchen)

  The Food Runner creates an excellent dining experience for members and guests by anticipating their needs and serving them in a professional and efficient manner. Provide food and beverage items in a friendly, enthusiastic, professional and timely manner.

• Business Travel Sales Manager (Sales & Marketing)

  The Business Travel Sales Manager is responsible for attainment of assigned goals tied to the overall performance of the hotel. The individual will be responsible for effectively soliciting and securing new accounts. The Business Travel Sales Manager will work in conjunction with the Director of Sales to achieve the hotel’s revenue and market share goals tied to business travel sales for one Full-Service property. 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.

• Executive Meeting Manager (Meetings/Events)

  The Executive Meeting Manager is responsible for proactively prospecting facilitating and closing group and catering business opportunities as well as event execution for their assigned hotel(s). 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.

• Pool Server (Food & Beverage)

  The Pool Attendant maintains cleanliness and order around the pool area. Provides prompt and courteous service to guests.

• Director Housekeeping (Housekeeping)

  The Director-Housekeeping is responsible for ensuring efficient operations of the Housekeeping Department in accordance with Aimbridge Hospitality standards as well as leading the entire Housekeeping Department including rooms front/back of house public areas and laundry. Exempt associates are expected to work as much of each workday as is necessary to complete their job responsibilities.

• Food Runner - Full Service Restaurant 1 (Chefs/Kitchen)

  The Food Runner creates an excellent dining experience for members and guests by anticipating their needs and serving them in a professional and efficient manner. Provide food and beverage items in a friendly enthusiastic professional and timely manner.

See all 27 jobs at https://www.hospitalityonline.com/inn-rancho-santa-fe/jobs