Click column header to sort
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.
Attend to the cleaning process of hotel linens to ensure guests and associates experience a clean hotel.
Assist guests with arrival and departure from hotel, while providing positive guests experiences.
Prepare food of consistent quality and assist in kitchen functions. Hourly compensation for this position is $22 an hour.
Manage catering accounts to achieve guest satisfaction and to solicit past and new business to ensure all revenue goals are achieved or exceeded. Responsible for soliciting new catering sales accounts, entertaining, and maintaining relationships with existing accounts to meet and exceed revenue goals in food, beverage and room rental segments.
Assist Banquet Manager in the serving of guests during banquet functions to ensure positive guest experience.
As a member of the Central Accounting Office, the Centralized Staff Accountant will work collaboratively with other members of the finance team and will have primary responsibility for preparing monthly financial statements for various operating entities of HEI Hotels & Resorts. Supports multiple hotel operations and administrative departments in a wide range of accounting and financial reporting and analytical activities. The position is accountable for processing Accounts Payable and understanding the procurement system and will assist with processing the Daily Income Journal and provide additional accounting support as needed. In addition, the Centralized Staff Accountant will prepare certain account...
Join the Westin Cleveland Downtown's housekeeping team and take pride in cleaning and mainatin a beautiful building that is safe and clean experience for hotel guests, associates and vendors.
As a member of the Central Accounting Office, the Centralized Director of Finance is responsible for all aspects of financial management, financial control, accounting and financial reporting for assigned hotels. In addition, the Controller is ultimately responsible for making month-end accruals, posting payroll, and ensuring the financials are ready for review by the Regional Director of Finance. The Centralized DOF will prepare a large majority of the balance sheet reconciliations for the assigned assets once the month-end close process is completed.
Assist the Outlet Manager in the planning and management of 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 building to ensure safe and clean experience for hotel guests, associates and vendors.
Manage catering accounts to achieve guest satisfaction and to solicit past and new business to ensure all revenue goals are achieved or exceeded. Responsible for soliciting new catering sales accounts, entertaining, and maintaining relationships with existing accounts to meet and exceed revenue goals in food, beverage and room rental segments.
Maintain the hotel rooms and building to ensure safe and clean experience for hotel guests, associates and vendors.
Assist guests with arrival and departure from hotel, while providing positive guests experiences.
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.
The HEI Externship Program is a 14 week fast track development opportunity for culinary students to expand their knowledge in the hotel culinary industry. The Extern will spend their program immersing themselves into the culinary discipline by shadowing critical culinary leaders, gain experience, and apply skills and knowledge developed during their foundational kitchen classes. The objective of this program is to provide you with a foundation that will prepare you for a long-term career in hospitality and culinary industry.
Ensure the arrival, departure, and any other guest contact experiences are conducted in an efficient and friendly manner.
Serve guests in hospitable manner to ensure positive guest experience.
Assist Stewarding Supervisor and Restaurant Outlets in the cleaning and organizing of the Food and Beverage Outlets.
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.