Plan and manage the Restaurant, Room Service and other food and beverage outlets as appropriate in order to achieve customer satisfaction, quality service, compliance with corporate/franchise policies and procedures and federal, state and local regulations while meeting/exceeding financial goals.

Maintain the hotel rooms and building to ensure safe and clean experience for hotel guests, associates and vendors.   Pay rate is $19 / hr 

The IT Systems Analyst is responsible for delivering IT Security, Network and Support Services to the organization as outlined by the Director of IT Security and Infrastructure. These services will be performed based on established guidelines and in line with the goals of the organization. Will be a key role in driving growth in scaling HEI’s IT & data infrastructure to align with our organization's growth. The role will be part of a support team and requires exceptional customer service via phone, email or in person.

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

Prepare food of consistent quality and assist in kitchen functions.

The Assistant Chief Engineer is responsible for the management and supervision of 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, SOP's as well as all Building/Fire/Health Department codes. Maintain building complex as energy efficiently as possible.

Manage the day to day operations of the restaurant and room service for breakfast, lunch and dinner periods as directed by the Outlets Manager. Direct the day to day operations of the bar operations.

Conduct day to day operation of the Human Resources department which includes: Greeting internal and external guests to the Human Resources department, administer company benefits programs, conducting enrollments, answering questions and troubleshooting problems.

Optimize the hotel's Room and Catering revenue by working closely with the General Manager, Director of Sales and Front Office Manager to implement strategies. Monitor all distribution channels to ensure effective selling through inventory management, market mix and pricing. Communicates demand patterns to revenue team and assists with forecasting. Helps set strategies leading to increased market share.

An opportunity to help rebrand and transition into Marriott’s Autograph Collection portfolio, a completely renovated and redesigned luxury destination, creating the newest jewel of San Francisco’s Embarcadero/Jackson Square/FiDi neighborhoods. Oh, and we have fun, work hard and laugh a lot. This is an exciting time in the hotel’s history and our neighborhood. You should be part of it!   Assist Banquet Manager in the preparing for banquet guests and ensure positive guest experience.

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. 

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

Prepare food of consistent quality and assist in kitchen functions.

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

Plan and manage all Restaurants, Room Service and other food and beverage outlets as appropriate in order to achieve customer satisfaction, quality service, compliance with corporate/franchise policies and procedures and federal, state and local regulations while meeting/exceeding financial goals.

Responsible for total room, banquet, catering, and room rental revenue, yield strategies, implementation and accountable to a market performance and meeting budget, forecast, and optimal business mix targets. Strategies to include market mix, pricing, status, and direct sales. The development and solicitation of business from all markets to ensure the necessary advance bookings needed for a successful and profitable operation for the hotel. 

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 Stewarding Supervisor and Restaurant Outlets in the cleaning and organizing of the Food and Beverage Outlets.

Conduct day to day operation of the Human Resources department which includes: Greeting internal and external guests to the Human Resources department, administer company benefits programs, conducting enrollments, answering questions and troubleshooting problems.

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.