Jobs at The Scottsdale Resort & Spa

• Banquet Server (Catering/Banquet)

  Responsible for assisting with the set up and breakdown of the event space and serving food and/or beverages in a friendly, courteous, and professional manner according to the hotels high standards of quality.

• Server (Food & Beverage)

  Service of food and/or beverage to include the order-taking and delivery of any food and/or beverage items. This task is to be handled in a friendly,

• Host / Hostess (Food & Beverage)

  To greet guests upon entrance to outlet, direct guests to appropriate seating and ensure guest satisfaction.

• Food Runner (Chefs/Kitchen)

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

• Massage Therapist (Spa)

  Help people manage a health condition or enhance wellness by using touch, pressure, and movement to manipulate the bodys muscles and soft tissues to achieve different goals, such as relaxation, pain management, injury recovery, stress reduction, and relief from muscle tension.

• Line Cook (AM) (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.

• Director of Front Office (Guest Services)

  TheFront Office Manageris fully responsible for all aspects of the Front Desk, coordinates the Front Office activities of the Hotel and resolves problems arising from guest complaints, reservation and room assignment activities, and unusual requests and inquiries by performing the following duties personally or through subordinate supervisors.

• Banquet Chef (Catering/Banquet)

  Responsible for cost effective preparation of quality food in safe and efficient compliance with proper food preparation and handling, policies and procedures, brand standards, and federal, state and local regulations.

• Maintenance Engineer (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.

• Housekeeping Supervisor (Housekeeping)

  To supervise, direct, assist, and assure the completion of housekeeping tasks assigned to Room Attendants, Lobby Attendants and Housepersons in guest rooms, corridors and public spaces to maintain Driftwoods high standards of cleanliness.

• Hotel Security (Security)

  Monitor and patrol hotel property to ensure the safety of guests and employees to protect all hotel assets. Maintain a safe and secure environment by performing protective and enforcement functions in a courteous and restrained manner in coping with emergencies, undesired conduct, disturbances and threats to life and property.

• Banquet Cook (Catering/Banquet)

  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.

• Director of Engineering (Engineering/Maintenance)

  The Chief Engineer directs all aspects of engineering operations including emergency programs, energy management, asset protection, preventive maintenance and repairs to equipment, structures, and grounds. Directs the Engineering staff, accounting/budgeting, asset protection, inventory control and human resources. The Chief Engineer directs all operations in alignment with the direction of the General Manager, Company, brand standards and local, state, and national regulations. Responsible for quality service, meeting/exceeding financial goals, short- and long-term planning and day-to-day operations. Recommends the Engineering budget, business plan, capital expenditures and manages within approved plans and objectives.

• Baker Assistant (Chefs/Kitchen)

  Responsible for the creation, decoration, and presentation of desserts while working closely with the Executive Chef and Pastry Chef to adhere to the hotels high standards of quality.

• Senior Catering Sales Manager (Catering/Banquet)

  Solicit, book, plan and coordinate meetings/functions while maximizing the banquet space to meet/exceed sales goals. Utilize prospecting skills and strong business sense to consistently exceed catering revenue goals. Report all Catering activities to the Director of Catering Sales or Director of Sales & Marketing. Enliven the Westmont Standards within the Department and the hotel. Support all Corporate and hotel initiatives as needed.

See all 20 jobs at https://www.hospitalityonline.com/the-scottsdale-resort-spa/jobs