Jobs at Hotel Queen Mary

• Assistant Retail Manager (Sales & Marketing)

  The Gift Shop Assistant Manager is responsible for assisting the Gift Shop Manager in ensuring first quality retail service, whilemaintaining adherence to budgeted payroll and overhead costs. He/she is also responsible for continually working toward improving GiftShop sales revenues beyond budget. Management-level associates are expected to work as much of each workday as is necessary tocomplete their job responsibilities; for OEM associates, overtime does apply and is calculated accordingly.Responsibilities/Preferred Qualifications

• Maintenance Engineer (Engineering/Maintenance)

  The Maintenance Engineer is responsible for assisting with the operation maintenance service and repair of equipment as assigned. He/she is also responsible for participating in the preventative maintenance program handling guest requests and other work orders as assigned.  He/she is also responsible for performing the job in a safe and efficient manner and performing trade jobs such as carpentry painting plumbing etc.  This position is for the overnight shift.

• Director of Purchasing and Procurement (Operations)

  Under the supervision of the Director of Finance (DOF) or designee the Director of Purchasing is responsible for ensuring that the property has the goods and services it needs when it needs them at a reasonable cost and that these goods and services are procured in accordance with all appropriate purchasing practices as outlined by Management. This role will provide daily management and supervision of purchasing operations ensuring performance indicators are met appropriate and consistent interpretation of compliance with policies and procedures. Oral and written instructions are received from the Director of Finance (DOF) or designee but this individual will oversee all procurement functions of the property including the planning research communication personnel supervision record-keeping contracted services management and other related activities.

• Engineer Manager (Engineering/Maintenance)

  The Engineer Manager is responsible for ensuring proper operations, maintenance, service and repair of all equipment, while supporting the Aimbridge Hospitality goals of guest satisfaction, cost control and profitability. He/she is also responsible for overseeing and participating in the Preventative Maintenance program, ensuring that all rooms and public space meet Aimbridge Hospitality standards. 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.

• Gift Shop Supervisor - Gift Shop 1 (Sales & Marketing)

  The Gift Shop Supervisor provides oversight of the Gift Shop. The incumbent may also help sell gift shop merchandise to customers. Unpacks, verifies, and inspects received goods, rejecting damaged items or incorrect orders. Maintains records of items received. Prepares goods for display or sale and sorts and distributes items to the appropriate department.

• Chief Engineer (Engineering/Maintenance)

  The Chief Engineer is responsible for ensuring proper operations, maintenance, service and repair of all equipment, while supporting the Aimbridge Hospitality goals of guest satisfaction, cost control and profitability. He/she is also responsible for overseeing and participating in the Preventative Maintenance program, ensuring that all rooms and public space meet Aimbridge Hospitality standards. 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.

• House Attendant (Housekeeping)

  The House Attendant keeps public areas sparkling, helps guests with a smile, sets up fun events, and supports the housekeeping team. This role needs detail-oriented folks who can handle physical tasks and provide top-notch service. 

• Cook III (Chefs/Kitchen)

  The Cook III is responsible for supervising the preparation of all food items for the Restaurant/Dining Outlet, Cafe, Room Service, Employee Cafeteria and Banquets, while maintaining the highest standards to produce an appealing and appetizing product.

• House Attendant - Banquets (Catering/Banquet)

  The Banquet House Attendant is responsible for the set up, tear down, and maintenance of all meeting space.

• Catering Sales Manager (Sales & Marketing)

  The Catering Sales Manager is responsible for attainment of assigned catering/banquet goals tied to the overall performance of the hotel. The individual will be responsible for effectively soliciting and securing new accounts, as well as servicing clients/groups where applicable. The Catering Sales Manager will work in conjunction with the Director of Sales or Director of Catering to achieve the hotel’s revenue and market share goals for one or more properties. The focus of catering sales may vary based on the respective property the associate is assigned to (i.e. Social, Corporate, Business, SMERF). 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.

• Pastry Cook (Chefs/Kitchen)

  The Pastry Cook is responsible for planning, prepping, setting up and providing quality service in all areas of food production related to pastry, baking, dessert, and other menu items and specials, in accordance with standards and plating guide specifications. 

• Barback - Full Service Restaurant 6 (Food & Beverage)

  Restock and document the bars inventory to enhance customer/guest services.

• Electrician (Engineering/Maintenance)

  The Electrician is responsible for the day to day operation of the electrical systems for the property. 

• Cook I (Chefs/Kitchen)

  A Cook is responsible for preparing all food items, based on standardized recipes, for the Restaurant/Dining Outlet, 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.

• Cook II (Chefs/Kitchen)

  As our Cook II, you'll be responsible for supervising and assisting in the preparation of food items across various outlets, from our restaurant and café to room service, employee cafeteria, and banquets. Your role is critical in maintaining the highest standards of quality and presentation while ensuring efficient kitchen operations. Our ideal candidate is a culinary superstar with excellent creativity and the ability to work well under pressure, committed to delivering an exceptional dining experience. Join our team and unleash your culinary talents to create unforgettable experiences for our guests!  

See all 17 jobs at https://www.hospitalityonline.com/queen-mary/jobs