The Supervisor oversees floor operations and team coordination, inspects dining room service and staff grooming, manages inventory and opening or closing duties, and assists management with personnel training and scheduling.

The Stewarding Supervisor directs cleanup operations, maintains dishwashing and sanitation equipment, provides culinary and banquet support, and assists management with staff scheduling, training, and supervision.

The Cook prepares and portions ingredients, cooks dishes to recipe standards, operates kitchen equipment, maintains workstation hygiene, and ensures accurate food quality and safety.

The Assistant Food & Beverage Manager directs guest experience and brand service culture, enforces safety standards and emergency procedures, monitors department budgets and productivity reports, and leads team scheduling and staff development.

The Butler provides bespoke experiences and services to fulfill all guest needs during pre-arrival, check-in, throughout the stay and upon departure, in partnership with other departments in the hotel operation.

The incumbent prepares and chops ingredients, cooks dishes to recipe specifications, operates kitchen equipment, maintains workstation hygiene, and ensures accurate food portioning and safety.