All Jobs

Director of Business Development:
Senior executive focused on identifying and pursuing new business opportunities to drive growth for the hotel. Develops and executes strategic plans to expand market presence and increase revenue streams. Builds and maintains relationships with key clients, partners, and industry stakeholders, negotiating contracts and agreements to maximize profitability. Analyzes market trends and competitor activities to inform business strategies, and collaborates with various departments to ensure a cohesive approach to business development efforts.

Manager:
Strategic manager coordinating all operations of the establishment. Develops commercial planning, manages financial resources, leads multidisciplinary teams, establishes and monitors quality standards, develops solutions to operational challenges, maintains supplier relationships, and seeks continuous innovation in the business.

Housekeeper Supervisor:
Operational leader who expertly coordinates cleaning and organization teams. Conducts thorough inspections of rooms and common areas, prepares and distributes daily work schedules, ensures compliance with established quality standards, develops and implements training programs for new staff, efficiently manages supplies by floor, diplomatically resolves complex situations, and maintains smooth communication with other departments to ensure exceptional guest satisfaction.

Housekeeper:
Specialized professional maintaining impeccable hospitality standards in guest rooms. Executes detailed cleaning and arrangement protocols, carefully replaces linens, restocks amenities following established standards, meticulously checks the functioning of equipment and installations, documents and reports maintenance needs, and ensures a welcoming and sanitized environment to provide an exceptional guest experience.

Houseman:
Versatile professional providing essential support to housekeeping operations. Performs specialized cleaning of public and social areas, strategically transports materials and equipment, coordinates furniture movement, manages laundry logistics between floors, maintains impeccable organization of service areas, and promptly addresses special cleaning and organization requests throughout the hotel.

Dishwasher:
Fundamental element for kitchen operations, responsible for thoroughly cleaning all utensils, including dishes, cutlery, pots, and equipment. Maintains impeccable organization in the washing area, properly disposes of waste, applies correct sanitization procedures, and ensures all items return clean for use.

Butcher:
Meat specialist who selects, processes, and prepares various cuts with expertise. Maintains strict hygiene and sanitization standards, monitors ideal conservation temperatures, performs precise portioning, ensures superior quality of cuts, manages meat inventory, and applies specific handling techniques for each type of protein.

Maintenance Technician:
Specialized technician performing crucial interventions on hotel facilities. Executes technical repairs on various equipment, promptly responds to maintenance requests from units, follows a rigorous schedule for preventive maintenance, ensures the proper functioning of vital systems, complies with safety standards, and contributes to infrastructure preservation.

Head of Marketing Department:
Strategic leader responsible for developing and implementing comprehensive marketing strategies to enhance the hotel's brand visibility and drive revenue growth. Oversees market research, advertising campaigns, and promotional activities, ensuring alignment with the hotel’s goals and target audience. Manages the marketing team, monitors performance metrics, and analyzes market trends to identify opportunities for expansion. Collaborates with other departments to create integrated marketing initiatives and fosters relationships with external partners and stakeholders.

Running Staff:
Dynamic professional specialized in providing agile and personalized service. Executes precise deliveries to rooms, professionally transports luggage, promptly addresses special requests, offers detailed guidance about the hotel and surrounding area, provides immediate support in various situations, and actively contributes to an exceptional guest experience throughout their stay.

Supervisor:
Professional coordinating specific sectors with a focus on results. Ensures precise execution of operational procedures, implements quality controls, develops team skills through training, diplomatically manages conflicts, reports performance indicators to management, and continuously optimizes processes.

Cashier Supervisor:
Leader who coordinates and develops the cashier team, implements specialized training, resolves complex issues, audits the accuracy of financial operations, prepares strategic work schedules, and ensures excellence in customer service while maintaining high service standards.

Laundry Attendant:
Professional responsible for the efficient operation of the laundry department in a hotel. Performs thorough washing, drying, and folding of linens, towels, and guest clothing. Ensures the use of appropriate detergents and cleaning techniques, maintains cleanliness and organization in the laundry area, manages the sorting and categorization of items, and adheres to safety and hygiene standards. Collaborates with housekeeping and other departments to ensure timely delivery of clean items, contributing to the overall guest experience.

Housekeeper Manager / Head Housekeeper:
Executive leading the entire hotel housekeeping operation with excellence. Develops and implements strict cleaning and organization standards, manages multidisciplinary teams of housekeepers and supervisors, prepares and controls departmental budgets, implements efficient inventory control systems for materials and amenities, establishes standardized operating procedures, conducts quality audits, develops strategies for resource optimization and productivity. Responsible for ensuring that every area of the hotel reflects the highest hospitality standards.

Cook Assistant:
Essential professional acting as the right hand to the head cook. Responsible for meticulous pre-preparation of ingredients, impeccable organization of mise en place, and maintaining cleanliness in work areas. Actively assists in dish execution, learns culinary techniques, and works in harmony with the chef’s guidance, ensuring efficiency in kitchen flow.

Cook:
Culinary professional in charge of preparing all menu dishes. Masters culinary techniques, manages cooking times and temperatures, develops creative presentations, supervises ingredient quality, establishes flavor standards, and executes recipes with precision. Maintains rigorous hygiene and organization standards at their workstation.

Cashier:
Professional managing all financial transactions of the establishment. Operates point-of-sale systems, processes various payment methods, provides cordial customer service, manages accounts, accurately issues fiscal documents, maintains cash fund control, and conducts detailed daily financial balances.

Production Specialist:
Specialist in food preparation on an industrial scale, responsible for maintaining consistency and quality in large volumes. Manages inventory of supplies, implements rigorous hygiene and food safety procedures, operates industrial equipment with expertise, controls production processes, and ensures operational efficiency.

Chief Engineer:
Senior technical manager responsible for the integrity of hotel infrastructure. Develops and supervises comprehensive preventive and corrective maintenance programs, leads a specialized technical team, manages complex building systems, implements innovative energy efficiency projects, ensures uninterrupted functioning of essential equipment, prepares strategic contingency plans, and supervises construction and renovations.