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Candidates must be residing near Land of Canaan or East Bank Demerara Guyana. The HSE Officer’s purpose is to support a safe, healthy and environmentally responsible workplace by ensuring compliance with HSE regulations, identifying and controlling risks and promoting continuous improvement in health, safety and environmental practices.

Job Summary: The Maintenance Technician is responsible for supervising the property’s maintenance and routine processes to make it fully functional, enjoyable, and safe for our guests. Key Responsibilities: · Welcome and assist guests efficiently, courteously, and professionally at all times. · Perform preventive maintenance and repair duties, including but not limited to HVAC, refrigeration systems, plumbing, lighting, furniture, sheetrock, and painting. · Monitor and maintain all building systems as assigned. · Responsible for the completion of all maintenance service requests as assigned. Ensure progress or updates are shared in a timely manner with the relevant teams. · Maintain a professional and courteous manner with all guests, vendors, contractors, and employees. · Complete grounds work as directed by Chief Engineer · Responsible for alerting the General Manager of any unusual occurrence and/or damage that has taken place or that may occur. · Assure safety standards are used which comply with all company, brand, and local Occupational Health and Safety laws of Guyana. · Respond to all guest and colleague maintenance issues in a timely fashion Keep accurate record of assigned tasks and must be able to convey information and ideas clearly. · Utilize Proper Protective Equipment (PPE) as required and in accordance with property specific guidelines for completing the job safely. · Minor Maintenance (Electrical, Plumbing, painting, caulking) · Support hotel standards by creating a safe, welcoming, and well-managed environment. · Maintain a high level of service and hospitality standards. · Communicate guest feedback effectively to departments and management. · Ensure security and confidentiality of all guest and hotel information. · Ensure compliance with all Aimbridge policies, brand standards and local operating procedures (SOPs and LSOPs). · Perform other duties as assigned by your immediate manager. Requirements: · Technical certification from a recognized Technical Institution or equivalent. · 2-3 years’ experience in facility maintenance, or similar field (hospitality experience would be an asset). • Knowledge of Property Management Systems. • Knowledge of general preventative maintenance, handling of tools, HVAC along with electrical and mechanical repairs, carpentry, plumbing, and painting duties. • Ability to be courteous and professional in any situation. • Customer service orientation with good communication skills. • Good time management skills. • Attention to detail and high level of integrity. • Ability to move/lift/carry/push/pull and place objects weighing less than or equal to 50 pounds without assistance. Must have strong stamina and be able to stand for an extended period.

Job Summary: The Bartender will be responsible for creating memorable guest experiences by preparing and serving high-quality beverages, maintaining exceptional service standards, and contributing to a vibrant and welcoming atmosphere. Key Responsibilities: · Deliver exceptional guest service by providing friendly, professional, and engaging experience while maintaining Hyatt brand standards. · Prepare and serve alcoholic and non-alcoholic beverages according to established recipes, quality standards, and operational procedures. · Build strong relationships with guests, anticipate their needs, and confidently recommend beverages, menu items, and upselling opportunities. · Ensure the bar and service areas are clean, organized, well-stocked, and compliant with hygiene, health, and safety regulations. · Process guest orders and payments accurately using the Micros POS system while adhering to cashiering and cash handling procedures. · Coordinate effectively with the Kitchen, Restaurant, Housekeeping, and other hotel departments to ensure seamless operations and guest satisfaction. · Assist with inventory management, including stock control, stock rotation, replenishment, and monthly inventory checks of equipment and supplies. · Handle guest inquiries, feedback, and concerns promptly and professionally, ensuring timely resolution. · Support special events and functions by conducting operational checks and ensuring all service requirements are met. · Comply with responsible beverage service practices and all applicable local regulations. · Participate actively in training sessions, team meetings, and continuous learning initiatives to enhance product knowledge and service standards. · Ensure security and confidentiality of all guest and hotel information. · Maintain full knowledge of hotel safety and emergency procedures. · Ensure compliance with all Aimbridge policies, brand standards and local operating procedures (SOPs and LSOPs). · Perform other duties as assigned by your immediate manager. Requirements: · High school diploma, or equivalent. · 1-2 years’ experience as a bartender in food and beverage, restaurant/bar operations or hospitality is preferred. · Valid food handling certificate. • Proficient in using Micros POS and inventory control. • Knowledge in bartending and mixology. • knowledge of classic and contemporary cocktails, spirits, wines, and beverages. • Basic knowledge of food safety, hygiene and sanitation practices. • Excellent communication and interpersonal skills. • Strong customer service orientation. • Ability to work efficiently in a fast-paced environment. • Positive attitude with a team-oriented approach. • Attention to detail and high level of integrity. • Ability to stand and move at a fast pace for long periods of time. • Ability to move/lift/carry/push/pull and place objects weighing less than or equal to 50 pounds without assistance.

Job Summary: The Barback ensures seamless bar operations by supporting bartenders, maintaining stock levels, and upholding cleanliness standards. This role directly contributes to guest satisfaction by ensuring the bar team can deliver efficient, high-quality service. This role will be supporting the ground floor restaurant bar as well as our rooftop restaurant bar. Key Responsibilities: · Prepare the bar for service by inventorying and restocking glassware, ice, disposables, and other essentials. · Assist with maintaining perpetual inventory, including retrieving ordered items, unboxing/storing products, and securing empty bottles. · Support beverage manager or bar chef with the preparation of craft syrup, bitters, pickles, juices, and related items. · Replenish supplies during service such as beer, wine, liquor, juices, snacks, ice, and glassware. · Change beer kegs and retrieve specialty wines/spirits from secure storage as needed. · Clear, clean, and sanitize bar surfaces between guest interactions. · Assist with guest service as needed, ensuring a welcoming and attentive experience. · Provide ware washing and equipment transport to keep the bar fully stocked during operations. · Clean and break down the bar at the conclusion of service. · Ensure compliance with local health regulations, and hotel cleanliness protocols · Ensure security and confidentiality of all guest and hotel information. · Maintain full knowledge of hotel safety and emergency procedures. · Ensure compliance with all Aimbridge policies, brand standards and local operating procedures (SOPs and LSOPs). · Perform other duties as assigned by your immediate manager. Requirements: · High school diploma, or equivalent. · 1 year experience in food and beverage, bar operations or in hospitality is preferred but not required. · Valid food handling certificate. • Knowledge of classic and contemporary cocktails, spirits, wines, and beverages. • Basic knowledge of food safety, hygiene and sanitation practices. • Excellent communication and interpersonal skills. • Ability to work efficiently in a fast-paced environment. • Positive attitude with a team/customer-oriented approach. • Attention to detail and high level of integrity. • Ability to stand and move at a fast pace for long periods of time. • Ability to move/lift/carry/push/pull and place objects weighing less than or equal to 50 pounds without assistance.

Job Summary: The Housekeeping Supervisor oversees and coordinates daily cleaning operations, ensuring all guest rooms and public areas meet the hotel’s cleanliness and quality standards. This role directly impacts guest satisfaction, operational efficiency, and the overall presentation of the property. Key Responsibilities: · Supervise housekeeping, laundry, and houseperson staff to ensure high standards of cleanliness and service. Assign work to and train staff in housekeeping duties; may assist with cleaning tasks as needed. · Maintain accurate room occupancy records and communicate status to relevant departments. · Perform guest interactions or review guest surveys to obtain feedback on service. This includes handling guest problems and complaints and providing service recovery where appropriate. · Report any equipment damage or functionality issues in guest spaces to the relevant departments. · Assist with employee probation, disciplinary or related matters. This includes their daily work life support to foster a collaborative, healthy and engaging environment. · Prepare requisitions for room supplies, furniture renovation, or replacements. · Inspect guestrooms, public areas, laundry, carpets, drapes, and furniture for stains, damage, or wear and report findings. Record inspection results and address any discrepancies with team members and ensure immediate actions are taken for recovery. · Check and manage linen and supply inventories to ensure adequate stock. This includes aiding budget control by supervising employees’ use of linen, supplies, and equipment. · Always practice safe work habits to prevent accidents and ensure a safe working environment. · Utilize Proper Protective Equipment (PPE) as required and in accordance with property specific guidelines for completing the job safely. · Report any missing/found articles or damage that need immediate attention to Manager or Security department immediately. · Aid other team members and departments to contribute to the best overall performance of the department and hotel and communicate effectively with guests and fellow team members. · Always maintain a friendly, cheerful and courteous demeanor, while providing personalized service to hotel guests. Maintain a high level of service and hospitality standards. · Ensure security and confidentiality of all guest and hotel information. · Maintain full knowledge of hotel safety and emergency procedures. · Ensure compliance with all Aimbridge policies, brand standards and local operating procedures (SOPs and LSOPs). · Perform other duties as assigned by your immediate manager. Requirements: · High school diploma or equivalent. · 2-3 years’ experience in housekeeping, laundry, janitorial services and/or hospitality preferred. • Strong leadership and team management skills. • Ability to be courteous and professional in any situation. • Customer service orientation. • Attention to detail and high level of integrity. • Knowledge of cleaning equipment/products use and maintenance is preferred. • Ability to work efficiently and manage time in a fast-paced environment. • Good physical stamina and ability to lift/pull/push heavy loads. • Commitment to safety and cleanliness standards. • Excellent communication and teamwork skills.

Job Summary: The Steward is responsible for ensuring the cleanliness and organization of all kitchens, banquet, and back-of-house areas, equipment, and utensils, supporting the food and beverage team, and by extension- the hotel, in maintaining a safe and efficient working environment. Overall, this role is essential in upholding the hotel’s standards for hygiene, sanitation, and overall food and beverage operations. Key Responsibilities: · Ensure the proper cleaning, sanitizing, and storage of all kitchen equipment, pots, pans, dishes, and utensils according to hygiene and safety standards. · Maintain the cleanliness of all assigned areas including floors, walls, garbage bins, and storage rooms. · Operate and maintain dishwashing machines and other cleaning equipment properly. · Follow cleaning schedules and deep-cleaning protocols for assigned areas. · Collect and dispose of kitchen garbage and recycling in a safe and sanitary manner. · Assist in receiving and organizing kitchen deliveries, ensuring items are properly stored. · Report any equipment malfunctions, safety hazards, or maintenance needs to supervisors. · Support chefs and cooks with basic tasks during service when required. · Ensure compliance with local health regulations, and hotel cleanliness protocols · Ensure security and confidentiality of all guest and hotel information. · Maintain full knowledge of hotel safety and emergency procedures. · Ensure compliance with all Aimbridge policies, brand standards and local operating procedures (SOPs and LSOPs). · Perform other duties as assigned by your immediate manager. Requirements · High school diploma, or equivalent. · 1 year experience as a steward, dishwasher or in hospitality is preferred but not required. · Valid food handling certificate. • Basic knowledge of food safety, hygiene and sanitation practices. • Ability to multitask and remain professional in a fast-paced environment. • Attention to detail and high level of integrity. • Ability to stand and move at a fast pace for long periods of time. • Ability to move/lift/carry/push/pull and place objects weighing less than or equal to 50 pounds without assistance. • Strong stamina and must be able to work in a hot, humid environment.

Job Summary The restaurant supervisor oversees daily restaurant operations, manages staff, ensures customer satisfaction, and maintains health and safety standards. Key Responsibilities · Oversee the day-to-day operations of the Restaurant & Bar. Build strong relationships with guests, anticipate their needs, and confidently recommend beverages, menu items, and upselling opportunities. · Ensure staff receive proper training on quality and service standards and have the tools & equipment to effectively carry out their job functions. · Achieve and maintain budgeted revenues as instructed by the department leader. · Assist the department manager in maintaining Labor cost to meet/exceed budget through effective staff and Labor management. · Overseeing daily restaurant operations and supporting managers in delivering departmental objectives. Conduct pre-service briefings and ensure clear communication across the team throughout each shift. · Guide, coach and motivate servers, bartenders, baristas/cashiers and Hosts/Hostesses to maintain exceptional service standards. · Establish and achieve quality and guest satisfaction goals. Conduct routine brand standard audits designed to ensure optimal service execution. · Supervise service of guests, being watchful of signals from guests in need of service. · Maintain set food and liquor costs, and ensure full compliance with local laws, requirements and SOPs on food safety and serving of alcoholic beverages. · Read daily communication sheets from previous shift and prepare one for the following shift. Check floor plan for appropriate coverage. Maintain a floor presence during needed meal periods to ensure optimal guest service. · Assist restaurant manager in conducting menu classes and taste panels. · Check restaurant for cleanliness and set up. Check service stands and aisle areas. Check tables for cleanliness and proper set up. · Perform guest interactions or review guest surveys to obtain feedback on service. This includes handling guest problems and complaints and providing service recovery where appropriate. · Assist with inventory management and preparing requisitions for restaurant supplies in coordination with the purchasing/finance team for orders daily and payment of invoices. · Assist with employee probation, disciplinary or related matters. This includes their daily work life support to foster a collaborative, healthy and engaging environment. · Ensure security and confidentiality of all guest and hotel information. · Maintain full knowledge of hotel safety and emergency procedures. · Ensure compliance with all Aimbridge policies, brand standards and local operating procedures (SOPs and LSOPs). · Perform other duties as assigned by your immediate manager. Requirements · High school diploma, or equivalent. · 3-5 years’ experience as a server in food and beverage, restaurant/bar operations or hospitality is preferred. · Previous supervisory experience would be an asset. · Valid food handling certificate. • Knowledge of using Micros POS, cash handling procedures, inventory control and F&B cost control. • Basic knowledge of food safety, hygiene and sanitation practices. • Strong leadership and team management skills. • Ability to be courteous and professional in any situation. • Excellent communication.

Job Summary The Sous Chef provides hands-on leadership within the kitchen, supervises culinary associates, oversees food preparation and production, ensures compliance with food safety standards, and contributes to the financial performance of the culinary department. This role plays a critical part in maintaining operational excellence, developing culinary talent, and delivering memorable dining experiences. Key Responsibilities · Assist in the daily operation and management of kitchen operations across all assigned outlets, supervising the staff throughout daily operations. Conduct pre-service briefings and ensure clear communication across the team throughout each shift. Lead by example through active participation in food preparation, cooking, plating, and service. Ensure all kitchen equipment is maintained and utilized correctly. · Ensure adequate mise en place and production planning to support operational requirements. · Support receiving, storage, inventory management, and stock rotation procedures. · Assist with special events, promotions, VIP functions, and banquet operations as required. · Ensure all food products meet brand standards for quality, consistency, taste, and presentation. · Assist with the development of seasonal menus, promotions, and special culinary offerings. · Create visually appealing food presentations aligned with outlet concepts and brand expectations. Promote innovation and creativity while maintaining consistency and operational standards. · Assist in managing food cost targets, labor productivity, purchasing/receiving processes, and inventory controls. Monitor ingredient usage and minimize food waste through proper production planning. This includes supporting inventory counts and stock control procedures. · Assist in maintaining correct portion control and recipe adherence to achieve budget goals. Identify opportunities to improve efficiencies and support profitability objectives. · Support forecasting and production planning based on business levels and demand. · Interact with guests when appropriate to obtain feedback on food quality and dining experiences. Assist with resolving guest concerns and implementing service recovery initiatives. · Support ongoing efforts to improve guest satisfaction scores and culinary performance. Conduct routine brand standard audits designed to ensure optimal service execution. · Coordinate effectively with the Front Desk, Restaurant, and other hotel departments to ensure seamless operations and guest satisfaction. · Assist with coaching staff, employee probation, disciplinary or related matters. This includes their daily work life support to foster a collaborative, healthy and engaging environment. · Ensure compliance with local health regulations, food safety standards, HACCP principles, cleanliness and sanitation standards, proper storage of ingredients, food items, chemicals or similar. · Ensure security and confidentiality of all guest and hotel information. · Maintain full knowledge of hotel safety and emergency procedures. · Ensure compliance with all Aimbridge policies, brand standards and local operating procedures (SOPs and LSOPs). · Perform other duties as assigned by your immediate manager. Requirements · Diploma or Degree from an accredited institution in Culinary Arts, Hotel Management or equivalent. · 3-5years’ culinary experience in hospitality or restaurant operations is preferred. · Previous supervisory experience would be an asset. · Valid.

Job Summary The HR Coordinator is primarily responsible for accurate and timely payroll administration, maintaining employee records and generally supporting human resources processes such as recruitment, learning and development, and employee engagement initiatives. Key Responsibilities · Coordinate the preparation and processing of payroll by maintaining accurate employee information, attendance, overtime, allowances, deductions, leave new hires, terminations, promotions/transfers, and other payroll inputs; review payroll reports for accuracy and resolve discrepancies before submission to the finance team. · Review, verify, and reconcile punches, hours worked, pay adjustments, and other pay-related information, and post information onto designated records. Adjust basic settings in time clock system (e.g., employee schedule, time clock restrictions) and correct punches. · Process and/or issue employee pay checks and statements of earnings and deductions. Compute employee wages and deductions and enter wages and deductions into payroll system. · Provide information to employees and managers/supervisors on payroll matters, tax issues, benefit plans, and collective bargaining agreement provisions. · Back up transaction files and transmit to payroll system according to company procedures. · Organize, secure, and maintain all files, records, cash and cash equivalents in accordance with policies and procedures. · Participate in payroll and HR systems training and help identify any issues to the HR Manager and software provider. · Maintain and accurately record employee information, documentations and ensure compliance with Guyana’s Labor laws particularly related to employment, payroll, statutory regulations and any related updates. · Maintain employee file confidentiality and HR records, ensuring appropriate storage and handling. · Support recruitment and onboarding processes by advertising vacancies, screening applicants and scheduling interviews, conducting pre-employment checks, requesting re-employment documentations and schedule new hire agendas. · Assist with general HR functions such as coordinating employee engagement activities or events as directed to boosts employee morale and promote a healthy workplace culture. Assist with learning and development initiatives including preparing training content, implementing or arranging programs with internal/external providers. Provide administrative support for employee relation matters as directed and escalate any sensitive/complex matters to the HR manager. · Ensure full compliance with HR internal controls and auditing policies. This includes conducting monthly self-audits to ensure data accuracy and to identify discrepancies, weaknesses. · Prepare HR reports, maintain trackers, and assist with workforce data, and other metrics as required. · Maintain a high level of service and hospitality standards. · Ensure security and confidentiality of all employees, guests, client and hotel information. · Ensure compliance with all Aimbridge policies, brand standards and local operating procedures (SOPs and LSOPs). · Perform other duties as assigned by your immediate manager. Requirements · Diploma/Degree in human resources, payroll administration, or equivalent. · 2-3 years’ experience in Human Resources, Payroll or similar field (hospitality experience would be an asset). · Proficient in Microsoft Office, HR and/or Payroll software. · Strong understanding of local labor laws and employment.

Job Summary Areas of responsibility include Rooftop Restaurants/Bars and Room Service. Supervises daily restaurant operations and assists with menu planning, maintains sanitation standards and assists servers and hosts on the floor during peak meal periods. Strives to continually improve guest and employee satisfaction and maximize financial performance in areas of responsibility. Determines training needed to accomplish goals, then implements plan. Key Responsibilities • Ensure food safety procedures and brand safety standards are followed by all employees. This includes the health and safety Act in Guyana’s local laws and regulations and acquiring any related certifications in collaboration with human resources. • Manage controllable expenses including restaurant supplies, uniforms and equipment. • Prepare requisitions for restaurant supplies and coordinate with the purchasing/finance team for orders daily and payment of invoices. • Provides services that are above and beyond for customer satisfaction and retention. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Manages day-to-day operations, ensures quality standards and meets the expectations of the customers daily. • Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. • Empowers employees to provide excellent customer service. • Acts as the guest service role model for the restaurants, sets a good example of excellent customer service and creates a positive atmosphere for guest relations. • Meets with guests on an informal basis during meals or upon departure to obtain feedback on quality of food and beverage, service levels and overall satisfaction. This also includes handling guest problems or complaints and ensuring corrective action is taken to continuously improve service results. • Incorporates guest satisfaction as a component of departmental meetings with a focus on continuous improvement. • Manages service delivery in outlets to ensure excellent service from point of entry to departure (e.g., greeting from hostess, speed of order taking and food and beverage delivery, fulfillment of special requests, collection of payment & invitation to return). • Supervises and manages employees. Manage all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence. • Review staffing needs to ensure that guest service, operational needs and financial objectives are met. • Oversee employee probation, disciplinary or related matters as well as training and development based on their individual strengths, development needs, career aspirations and abilities. This includes their daily work life support to foster a collaborative, healthy and engaging environment. • Ensure compliance with all Aimbridge policies, brand standards and local operating procedures (SOPs and LSOPs). • Achieves and exceeds goals including performance goals, budget goals, team goals, etc. • Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. • Any other responsibility assigned by your immediate manager. Job Requirements · Bachelor’s degree from an accredited university in Food & Beverage, Hotel and Restaurant and or related major. · 4-6 years of progressive experience in food &.

Job Summary The Front Desk Manager is responsible for administering front office functions and supervising staff daily. Areas include Bell/Door Staff, Switchboard and Guest Services/Front Desk. This role directs and works with managers and employees to carry out procedures ensuring an efficient check-in and check-out process. Ensures guest and employee satisfaction and maximizes the financial performance of the department. Job Description · Lead all daily shift operations of the hotel Front Office department; managing front desk workflow, guest service standards, and team performance across every shift. · Provide hands-on leadership, associate training, and shift flow management; coaching front desk agents and supervisors to consistently deliver exceptional hotel guest service. · Create proactive hiring plans and actively participate in hourly associate interviews to build and maintain a high-performing front office team. · Serve as a guest service ambassador for the hotel; modeling the highest standard of hospitality and ensuring all front desk associates do the same at every guest touchpoint. · Perform hands-on front desk duties as needed while managing key operational responsibilities, including financial reporting, payroll processing, and associate scheduling. · Manage controllable expenses including rooms supplies and equipment. · Prepare requisitions for supplies and coordinate with the purchasing/finance team for orders daily. · Perform guest interactions or review guest surveys to obtain feedback on service. This includes handling guest problems and complaints and providing service recovery where appropriate. · Ensure that employees understand guest needs by coaching/guiding them and encourage open feedback to improve guest service. · Leads front office team and provide direction for all day-to-day operations, including setting standards. · Review staffing needs to ensure that operational needs and financial objectives are met. · Oversee employee probation, disciplinary or related matters as well as training and development based on their individual strengths, development needs, career aspirations and abilities. This includes their daily work life support to foster a collaborative, healthy and engaging environment. · Ensure compliance with all Aimbridge policies, brand standards and local operating procedures (SOPs and LSOPs). · Achieves and exceeds goals including performance goals, budget goals, team goals, etc. · Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. · Any other responsibility assigned by your immediate manager. Requirements · 2-year degree from an accredited university in Hospitality, Hotel Management, Business Administration or related. · 2-4 years’ experience in guest services, front desk or a related field (hospitality experience preferred). · Proficiency in property management systems and front office operations software. · Knowledge of hotel operations. · Knowledge of budgeting and inventory controls. · Strong problem-solving, decision-making and time-management skills. · Customer service orientation with good communication skills. · Ability to work under pressure, handle multiple tasks and prioritize departmental functions to meet deadlines. · Attention to detail, high level of integrity.

Job Summary The Housekeeping Manager is responsible for ensuring the operation of the Housekeeping Department in an attentive, friendly, efficient and courteous manner, providing all guests with quality service and a clean and safe environment throughout their stay, while efficiently managing expenses and maximizing service levels. Key Responsibilities · Maintain a regularly scheduled cleaning program (i.e. floor care, hard cleaning, mattress flipping, etc.) and maintain a detailed checklist for each position. · Assist in maintaining and controlling all housekeeping equipment. · Conducting room inspections daily, ensure public spaces, guest rooms and back-of-house areas are cleaned as per brand standards and as per an established cleaning schedule/program accompanied by a detailed checklist. · Lead all daily shift operations of the hotel housekeeping department; managing workflow, guest service standards, and team performance across every shift. · Provide hands-on leadership, associate training, and shift flow management; coaching housekeepers and supervisors to consistently deliver exceptional hotel guest service. · Create proactive hiring plans and actively participate in hourly associate interviews to build and maintain a high-performing team. · Manage controllable expenses including rooms supplies and equipment. This includes conducting inventory checks monthly. · Comply with all health, safety and sanitization laws and regulations including local procedures. · Collaborate with engineering, front office and loss prevention teams to meet any guest needs to address problem areas. This should be done as per established procedures. · Montior and act on special requests from VIPs, special needs rooms, out-of-order/service rooms, showrooms, etc. · Prepare requisitions for supplies and coordinate with the purchasing/finance team for orders as needed on a monthly or quarterly basis. · Perform guest interactions or review guest surveys to obtain feedback on service. This includes handling guest problems and complaints and providing service recovery where appropriate. · Oversee employee probation, disciplinary or related matters as well as training and development based on their individual strengths, development needs, career aspirations and abilities. This includes their daily work life support to foster a collaborative, healthy and engaging environment. · Ensure compliance with all Aimbridge policies, brand standards and local operating procedures (SOPs and LSOPs). · Achieves and exceeds goals including performance goals, budget goals, team goals, etc. · Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. · Any other responsibility assigned by your immediate manager. Requirements · 2-year degree from an accredited university in Hospitality, Hotel Management, or related. · 2-4 years’ experience in guest services, housekeeping and in a supervisory role (hospitality experience preferred). · Proficiency in property management systems and Microsoft Office. · Knowledge of budgeting and inventory controls. · Strong problem-solving, decision-making and time-management skills. · Customer service orientation with good communication skills. · Ability to work under pressure, handle multiple tasks and prioritize departmental functions to meet deadlines. · Attention to detail, high level of integrity.