Jobs at Hotel Queen Mary

• Cook III (Chefs/Kitchen)

  The Cook III is a culinary expert with a passion for leadership and quality and is responsible for supervising food preparation across dining outlets. With strong leadership and culinary skills, this role ensures high-quality food and presentation standards. Problem-solving abilities and initiative are key in resolving issues efficiently in high-pressure environments.  This role also involves working with financial information and ensuring compliance with food safety standards. 

• 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.

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

  The Gift Shop Attendant sells 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.

• Director Purchasing - Hotel (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.

• Barista - Restaurant 5 (Food & Beverage)

  As a Barista, you will fill a guest services role in supporting your hotel's financial goals of the daily operation of the Starbucks facilities and/or other areas of the Food and Beverage departments. You will prepares and/or serve beverages and/or food to guests to ensure the highest quality of product and service standards to ensure guest satisfaction and maximize revenues and profitability by providing prompt and courteous food and beverage service in a fast-paced work environment.

• Housekeeping Supervisor (Housekeeping)

  As a Housekeeping Supervisor, you'll play a crucial role in ensuring our guests have a memorable stay. You'll lead a dedicated team, oversee daily operations, and step into the Housekeeping Manager's shoes when needed. 

• 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.

• Engineer (Engineering/Maintenance)

  The Maintenance Engineer holds a pivotal role in ensuring the efficient operation, maintenance, and repair of hotel equipment and facilities. This position demands strong technical skills, troubleshooting abilities, and attention to detail to address maintenance needs spanning HVAC, plumbing, electrical, and mechanical systems. Alongside technical expertise, the role requires physical stamina, adept time management, and a collaborative spirit to foster a safe and well-maintained environment for guests and staff. 

• Special Events Manager OEM (Meetings/Events)

  The Special Event Manager sells and markets the services and entertainment offered by a specific resort/waterpark (hotel specific) to a diverse clientele primarily targeting locals in the respective geographic area. This individual promotes a “DBS” (Different, Better, Special) experience and creates enthusiasm for the property’s unique and diverse offerings for the ultimate kid and family experience. 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. 

• Electrician (Engineering/Maintenance)

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

• Food & Beverage Purchase & Receiving Clerk (Operations)

  The F&B Purchasing and Receiving Clerk is responsible for ensuring that all food, beverage, and non-food deliveries are received, inspected and coincide with an approved purchase order; log all incoming/outgoing guest packages; maintaining an effective filing system for purchase orders and delivery status; conduct inventories on all storerooms and coolers to ensure adequate supplies for the hotel in the absence of purchaser; and promptly review and fill all department requisitions.

• 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.

• Busser - Restaurant 1 (Chefs/Kitchen)

  After an initial waiting period, those hired into full time positions are eligible for a competitive benefits package that includes the following:

• Cook I (Chefs/Kitchen)

  The Cook I is the magic behind our exceptional dining experiences, wielding impressive culinary skills and a keen eye for maintaining top-notch food quality and kitchen safety standards. With each dish crafted to perfection, this role plays a vital part in creating a dining experience that leaves our guests craving for more. 

• 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!  

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