OTO Development: Develops and operates upscale select-service and lifestyle hotels.
Provide guest service and prepare and manage breakfast area; maintain cleanliness and food safety; obtain food handling certificate; strong organization and communication skills; able to perform physical tasks.
Plamondon Hospitality Partners: Manages and develops a portfolio of branded hotel properties.
Prepare and replenish breakfast items, stock food and beverages, accommodate guest preferences, maintain cleanliness, and lift and carry up to 60 pounds.
Tharaldson Hospitality Management: Manages a nationwide portfolio of branded hotel properties
0+ YOERequires 0–1+ year of customer service experience, high school education, morning availability from 6 a.m. to noon, weekend availability, and hospitality-focused guest service skills.
Kana Hotel Group: Develops and manages a portfolio of branded hotel properties.
1+ YOEMinimum one year restaurant hostess experience, customer service and hospitality experience, knowledge of food sanitation and safety, ability to perform light cleaning and setup tasks.
Kana Hotel Group: Develops and manages a portfolio of premium branded hotels.
1+ YOEMinimum 1 year hostess/restaurant experience, customer service and hospitality experience preferred, knowledge of food sanitation and safety, ability to perform cleaning and restocking tasks.
LBA Hospitality: An extended-stay hotel brand providing guest accommodations and services.
Provide prompt courteous guest service, maintain dining cleanliness, food handling knowledge preferred, high school diploma or equivalent, ability to lift/push up to 60 lbs, pass security clearances.
Meyer Jabara Hotels: Operates and manages a diverse portfolio of branded hotels.
High school diploma preferred; hospitality experience and ServSafe a plus. Must be able to lift up to 50 lbs, stand for long periods, work variable shifts, use point-of-sale equipment, and communicate clearly in English.
Breakfast Attendant - Residence Inn/Fairfield Inn by Marriott Annapolis
Annapolis, Maryland, United States
$18/hrOnsiteFull Time
Colwen Hotels: Hotel management and development specializing in upscale lodging.
Customer-service oriented, ability to operate point-of-sale system, work quickly, maintain hygiene, must be 18+, high school preferred; previous server experience preferred.
Shamin Hotels: Owns and operates branded hotels and conference centers.
Previous line or prep cook experience preferred, basic culinary skills, food safety adherence, ability to work fast-paced shifts including weekends/holidays, station work and teamwork.
Dimension Hospitality: Manages and operates a national portfolio of branded hotels.
Friendly, guest-service oriented individual able to set up, restock, and maintain complimentary food and beverage areas; able to stand, walk, and lift throughout shifts; flexible to work any shifts including weekends and holidays; food or customer service experience preferred.
Dimension Hospitality: Professional hotel management and operations services provider.
Provide friendly guest service, set up/restock complimentary food and beverage, keep areas clean, able to stand/walk/lift during shifts; food or customer service experience preferred; flexible to work holidays and weekends.
Harrison Group: Operates a family-owned portfolio of oceanfront hotels and restaurants.
Must be at least 16; 21 to serve alcohol. Server experience preferred, restaurant training required, and ability to operate point-of-sale systems and carry trays weighing up to 25 pounds.
Hyatt Place Baltimore Washington Airport - Complimentary AM Attendant
Linthicum Heights, Maryland, United States
$15/hrOnsiteFull Time
Aimbridge Hospitality: Operates and manages a global portfolio of third-party hotels.
Provide friendly guest service and breakfast preparation in a hotel breakfast area; maintain cleanliness, follow food-safety practices, and lift/move items up to 20–50 lbs.
Live Well Healthcare Solutions: Provides dietary, housekeeping, and laundry services for healthcare facilities.
0+ YOEPreparing and cooking high-volume meals for breakfast, lunch, and dinner; following standardized recipes; plating and garnishing; inventory management, cleaning, and assisting Dietary Manager as needed.