Jobs at The Westin Anaheim Resort

• Front Services Supervisor (Guest Services)

  DISCOVER WHAT IT MEANS TO RISE! At The Westin Anaheim Resort, discover a place where you’re given a choice to not just get up and go to work, but to RISE. To work together to enhance the well-being of our guests and our communities. Apply today.

  Responsible for all Front Services and staff. Areas of responsibility Valet and Bell operations. Directs and works with Front Services employees to successfully execute all guest arrival and departure procedures. Works to establish a safe and secure environment for all guests and associates. Strives to continually improve guest and employee satisfaction and maximize financial performance of the department.

• Front Desk Agent (Guest Services)

  DISCOVER WHAT IT MEANS TO RISE! At The Westin Anaheim Resort, discover a place where you’re given a choice to not just get up and go to work, but to RISE. To work together to enhance the well-being of our guests and our communities. Apply today

• Seamstress & Uniform Attendant (Housekeeping)

  DISCOVER WHAT IT MEANS TO RISE! At The Westin Anaheim Resort, discover a place where you’re given a choice to not just get up and go to work, but to RISE. To work together to enhance the well-being of our guests and our communities.

  The Seamstress/Uniform Attendant assess quality of all linen and uniforms by inspecting garment for rips and stains. Assist employees with accepting and distributing uniforms Perform daily repairs on employee uniforms including, but not limited to, repairing rips, replacing zippers, and changing/replacing trim.  Responsible for the maintenance and upkeep of sewing equipment and all other areas under his/her control.

• Human Resources Generalist (Human Resources)

  Are you looking to advance your Career in Human Resources ? Come join a great team and grow with our expanding family!

  The Human Resources Generalist at Westin Anaheim Resort will oversee administrative HR functions, including employee relations, staff recognition programs, career fair coordination, and training events. This role plays a key part in fostering a positive workplace culture and supporting HR initiatives.

• Cook 2 - Banquets Garde Manger (Catering/Banquet)

  OVERVIEW: The Cook 2 is responsible for the daily mis en place of his or her station, adhering to recipe cards and ensuring the standards of quality are being met. Must be proficient in all cooking techniques. Must prepare for all banquet events as needed and execute in a timely fashion if in the banquet kitchen. Must prepare and execute all menu items for their station if in an outlet according to the recipe cards to ensure that quality standards are being met.

• Stewarding Supervisor (Chefs/Kitchen)

  OVERVIEW: The stewarding supervisor is responsible for supervising all stewards and dishwashers. The stewarding supervisor coordinates equipment needs for all F&B departments including culinary. The stewarding supervisor plans logistics of equipment, china, glass and silver for all banquet events and outlets. The stewarding supervisor inventories and maintains all OSE for F&B and ensure all OSE is clean and operational. The Stewarding supervisor plans and executes cleaning and sanitizing schedules to meet local, state and company regulations including HACCP and Covid 19 regulations. The stewarding supervisor is responsible for the cleanliness and maintenance of all stewarding equipment including chemical inventories.

• Steward (Chefs/Kitchen)

  OVERVIEW: Dishwashers are responsible for ensuring the cleanliness and sanitization of dishes, tableware, glassware, pots, pans, and utensils through manual and machine cleaning methods. Additionally, dishwashers are expected to keep the dishwashing area clean and safe. Dishwashers are also responsible for maintaining the cleanliness and maintenance of the dish machines and pot wash areas including chemical inventories.

• Cook 1 - Rise Rooftop Bar (Chefs/Kitchen)

  OVERVIEW: The Cook 1 is responsible for overseeing and supervising Rise - Rooftop Lounge. The Cook 1 must demonstrate the highest standards as a role model and have the ability to coach other cooks as needed to ensure standards are being met. Responsible for daily production and execution of menu items. The Cook 1 communicates effectively and daily with the Chef on duty in regards to staff performance and daily production.

• Tangerine Cook 3 (Chefs/Kitchen)

  OVERVIEW: The Cook 3 is responsible for the daily mis en place of his or her station, adhering to recipe cards and ensuring the standards of quality are being met. Must be proficient in all cooking techniques. Must prepare for all banquet events as needed and execute in a timely fashion if in the banquet kitchen. If in an outlet must follow all recipe cards to ensure quality and consistency.

• Restaurant Busser (Chefs/Kitchen)

  OVERVIEW: A busser serves patrons by setting tables; placing and replacing silverware; keeping beverage glasses full; help with running food when necessary, adhering to sanitation and safety policies; clearing and cleaning tables, chairs, and environment. Busser will occasionally serve food and beverages to patrons at tables. The busser must possess professionalism, is friendly and will strive to meet the highest standards of quality customer service.

• Front Office Supervisor (Guest Services)

  DISCOVER WHAT IT MEANS TO RISE! At The Westin Anaheim Resort, discover a place where you’re given a choice to not just get up and go to work, but to RISE. To work together to enhance the well-being of our guests and our communities. Apply today.

  Responsible for assigning work and ensuring the completion of daily tasks in Front Desk operations in the hotels continuing effort to deliver outstanding guest service. Position directs and works with managers and employees to carry out procedures ensuring an efficient check-in and check out process. Ensures guest and employee satisfaction and maximizes the financial performance of the department

• Barback (Food & Beverage)

  OVERVIEW: The Westin Anaheim Resort’s Lobby Barback perform tasks to support the Bartender and other staff members. They help with opening and closing duties, prepare and serve drinks, stock items, assist in the reordering process.

• Bartender - Lobby Bar (Bartender/Mixologist)

  OVERVIEW: The Westin Anaheim Resort’s Lobby Bartender represents the heart of the resort’s front of the house team and main first attraction, and by this; the lobby bartender will have a magnetic and charismatic personality that encases the ultimate bar experience by preparing beverages with an organic mixologist approach for guests and serving them at the bar and/or through the wait staff. The lobby bartender maintains a clean and organized work environment.

• Cook 2 (Chefs/Kitchen)

  OVERVIEW: The Cook 2 is responsible for the daily mis en place of his or her station, adhering to recipe cards and ensuring the standards of quality are being met. Must be proficient in all cooking techniques. Must prepare for all banquet events as needed and execute in a timely fashion if in the banquet kitchen. Must prepare and execute all menu items for their station if in an outlet according to the recipe cards to ensure that quality standards are being met.

• Cook 3 Garde Manger (Chefs/Kitchen)

  OVERVIEW: The Cook 3 is responsible for the daily mis en place of his or her station, adhering to recipe cards and ensuring the standards of quality are being met. Must be proficient in all cooking techniques. Must prepare for all banquet events as needed and execute in a timely fashion if in the banquet kitchen. If in an outlet must follow all recipe cards to ensure quality and consistency.

hospitalityonline.com/westin-anaheim/jobs