Jobs at The Scottsdale Resort & Spa

• 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.

• Front Office Manager (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.

• Steward / Dishwasher (Chefs/Kitchen)

  Responsible for the cleaning and sanitization of cooking utensils and service ware to provide cooks, bus persons and food servers with appropriate equipment for guests' dining experience. Also requires cleaning of physical surroundings.

• Catering Sales Manager (Sales & Marketing)

  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.

• 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.

• 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.

• Cook I (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.

• Esthetician (Spa)

  Responsible for performing a variety of facial and body treatments designed to increase, improve, or maintain the health and appearance of skin. Provide services to simply relax or rejuvenate guests,allowing them to enjoy anindulgent spa experience.

• Security Oficer (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.

• Massage Therapist - Spa (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.

• Bartender - Beverage (Bartender/Mixologist)

  To serve beverages and/or food to the guests in a friendly, courteous and timely manner, resulting in guest satisfaction. Also, to prepare beverages for other server to supply to guests, and act as cashier for the lounge.

• 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.

• Host / Hostess (Food & Beverage)

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

• Barista Lead - 20 Outlet (Food & Beverage)

  Providing guests with prompt service, quality beverages and products, and maintaining a clean and comfortable environment.

• Cook II (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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