Assist the Outlet Manager and Restaurant Servers in maintaining a clean and welcoming environment, as well as providing guests stellar service.   Pay: $15-$20 hourly 

Perform the night audit operations to ensure the maintenance of financial controls, and compliance with hotel standards. Coordinate with other departments (i.e. Security, Housekeeping) to ensure quality service is provided to all guests.

Maintain the hotel rooms and building to ensure safe and clean experience for hotel guests, associates and vendors. 

Assist the Front Office Manager in managing the Front Office operations to achieve customer satisfaction, quality service and compliance with corporate/franchise policies and procedures while meeting/exceeding financial goals. Ensure that the arrival, departure, and any other guest contact experience are conducted in an efficient and friendly manner. 

Assist guests with arrival and departure from hotel, while providing positive guests experiences.

Maintain all building related systems and the building envelop to ensure the safety of hotel guests, associates and vendors. Ensure compliance with company Engineering Assumptions/Culture, preventative maintenance programs and procedures, Standard Operating Procedures, Mission Vision and Values as well as all Building/Fire/Health Department codes. Maintain building complex as energy efficiency as possible constantly looking for ways to save energy. 

Support the Front Office in providing superior guest service by fielding all guest issues and requests received by telephone with the goal of addressing and resolving any problems in an efficient and timely manner.

Assist the Sales and Catering Team in the administrative functions required for effective hotel sales and management.

Serve guests in a hospitable manner to ensure positive guest experience.

Maintain the building to ensure safe and clean experience for hotel guests, associates and vendors. Provide Housekeeping Team direction and support.

Assist and lead the Stewarding Team, Restaurant Outlets, and Director of Food and Beverage in the cleaning and organizing of the Food and Beverage Outlets.

Assist Director of Sales by reaching the agreed upon business travel revenue goals, in particular by soliciting national accounts. Complex role for Hotel Ivy and Westin Minneapolis. 

The Marketing Manager is responsible for internal and external design for all digital and print projects. Engages with Marketing/eCommerce team, corporate, regional and hotel stakeholders to capture business requirements. Be the on property expert of all Brand and Marketing strategies.

Maintain the building to ensure safe and clean experience for hotel guests, associates and vendors. Provide Housekeeping Team direction and support.

Prepare food of consistent quality and assist in kitchen functions.

Maintain all building related systems and the building envelop to ensure the safety of hotel guests, associates and vendors. Ensure compliance with company Engineering Assumptions/Culture, preventative maintenance programs and procedures, Standard Operating Procedures, Mission Vision and Values as well as all Building/Fire/Health Department codes. Maintain building complex as energy efficiency as possible constantly looking for ways to save energy. 

Plan and manage the kitchen staff in the procurement, production, preparation and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products. 

Maintain all building related systems and the building envelop to ensure the safety of hotel guests, associates and vendors. Ensure compliance with company Engineering Assumptions/Culture, preventative maintenance programs and procedures, Standard Operating Procedures, Mission Vision and Values as well as all Building/Fire/Health Department codes. Maintain building complex as energy efficiency as possible constantly looking for ways to save energy. 

Serve pool guests in a hospitable manner to ensure positive guest experience.

Plan and manage the Human Resources and Operations of the Food and Beverage divisions to achieve customer (guest, associates, corporate and owners) satisfaction and quality service while meeting/exceeding financial goals