Jobs at Crowne Plaza Melbourne-Oceanfront

• Maintenance Worker (Engineering/Maintenance)

  Primarily responsible for the overall maintenance of the hotels building and grounds and for the operation of its equipment and mechanical/electrical systems. Key responsibilities include keeping all equipment in good repair with a minimum of downtime by providing day-to-day maintenance of the hotel and completing maintenance work orders from all departments on a timely basis by following hotels standard operating procedures.

• Front Desk Agent (Guest Services)

  Greets and registers guests, provides prompt and courteous service, and closes out guest accounts upon completion of stay, as well as ensuring the guest has an exceptional stay, to meet hotels high standards of quality.

• House Person (Housekeeping)

  Clean and maintain all corridors, vending areas, elevators and landings and service areas on guest room floors, ensuring hotel's standards of cleanliness. Provide linen supplies for Room Attendants and stock floor closets. Deliver and retrieve items requested by guests and leadership.

• Room Attendant (Housekeeping)

  Responsible for cleaning and maintaining the guest rooms areas according to company procedures and at a level that meets or exceeds company standards.

• Sous Chef (Chefs/Kitchen)

  Direct and supervise the efficient operation of food production areas. In conjunction with Executive Chef is responsible for supervising and assisting in the preparation of all food items, based on standardized recipes while maintaining the highest standards to produce an appealing and appetizing product. Also responsible for ensuring the cleanliness, sanitation and safety in the kitchen, work and storage areas while minimizing waste and maximizing cost/production ratio.

• Breakfast Attendant (Food & Beverage)

  To clear and reset tables and assist the food servers in their duties while providing courteous, professional, and efficient service to the guests.

• Breakfast Cook (Chefs/Kitchen)

  Responsible for maintaining, setting up, food production and quality control of all meat, fish, fowl, and other food items prepared on the front-line station.

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