Assist with the planning and managing of the kitchen 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.

Ensure that the cleanliness standards of the guestrooms, meeting areas, public areas, and back-of-the-house are met through the optimal training, staffing, and supervision of labor, efficient management of operating supplies, and proactive monitoring of guest service scores and comments. 

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

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.

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. 

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 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. 

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

Prepare food of consistent quality and assist in kitchen functions.

Lead the Human Resources discipline for The Liberty Hotel and The Revere Hotel Boston Common. Directs and ensures the efficient administration and management of the Human Resources function to include recruiting, training, wage and benefit administration, compliance with statutory requirements and the execution of associate relations activities, in order to provide each department with the personnel, guidance, and support necessary to achieve their guest service and business objectives. 

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

Bill and collect all revenue owed to the hotel in an accurate, timely manner in accordance with accounting policies and procedures. Assist Controller in directing the financial activities of the hotel, safeguarding the assets, and preparing all financial reports in accordance with generally accepted accounting principles and HEI Hotels and Resorts Standards. 

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

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

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

The host or hostess is the critical first impression of the restaurant, and therefore is empowered to create memorable guest experiences. 

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