The primary purpose of the Banquet Manager is to deliver exceptional events while ensuring that Atrium core values and all standard operating procedures pertinent to the Banquet Department are being followed by all Associates, including brand and Atrium requirements. Work Performed The Banquet Manager will be tasked with the following duties, responsibilities, and assignm

The primary purpose of the Housekeeping Supervisor to ensure that guests have an excellent experience while supervising housekeeping associates to ensure brand standards of hotel cleanliness, preparing proper work assignments and coordinating room readiness other departments. Work Performed The Housekeeping Supervisor will be tasked with the following duties, responsibili

Read and match luggage tags, write claim tickets and detach portion to give to guest Escort customers to accommodations, visually inspect room and respond to any guest requests. Organize and store luggage as necessary in a designated area Answer questions and offer assistance giving accurate information regarding all hotel service to the guests Stay informed on current ev

Hotel Southfield Westin Front Desk Agent / Service Express Full time Atrium SPIRIT where teamwork, passion and appreciation ignite service excellence Pay Rate $ 18.05 experienced rate per hour. At Atrium Hospitality, we want our associates to have positive experiences; and we strive to bring to life a culture that promotes six simple values that drive us to be better for

1. Completely clean and maintain hotel guest rooms and public areas within the hotel, including but not limited to a. properly make beds b. clean bathrooms c. replenish all paper items d. replace soiled linens with clean linens e. clean glass and mirrors, dust and polish furniture and equipment f. replenish supplies such as drinking glasses, writing supplies and bathroom

1. Supervise and direct the prompt, efficient and friendly serving of all food and beverage associates 2. Ensure all opening and closing side work is completed on a daily basis 3. Work quickly and independently to resolve operational and/or guest issues when necessary, ensuring proper follow through with appropriate manager(s) 4. Act as a liaison between kitchen and front

Must be able to "prep" food products for line and banquet consumption, using standardized food preparation techniques. a. Wash, peel, cut, and seed vegetables and fruits; clean, and cut meats, poultry, and seafood; stir and strain soups and sauces, etc. b. Weigh and measure designated ingredients. Date all food containers and rotate as per the SOP, making sure perishables

Maintain complete knowledge of and comply with all departmental policies/service procedures/ standards Clean and sanitize all kitchen equipment, food storage areas, walk in fridges, freezers, ovens, and dry storage cupboards Properly clean and store dishes and other kitchen equipment in the correct areas Scrape food from dirty dishes and wash them by hand or places them i