Remington Hospitality

Assist guests with check-in/out, manage reservations, and handle payments at the hotel front desk. | Requires hospitality experience, knowledge of reservation systems, cash handling skills, and availability for flexible hours. | What you will be doing * Greet and communicate cordially with guests, promptly and professionally checking them in and out of the hotel. Assist in pre-registration and blocking of reservations when necessary. * Promptly, accurately and efficiently know how and where to post all charges. * Have complete working knowledge of Front Office computer or manual system, including all daily transactions and those which are not performed often. * Accurately manage cash handling, including receiving cash, checks and credit card information from guests for payment of hotel charges and making change correctly. * Review any reservations with special requests and work to block rooms accordingly. * Have knowledge of hotel rates, discounts and how to handle each. * Have working knowledge of reservations and procedures, including how to take same day reservations. Should be able to take reservations in approximately 2 minutes. Know and follow cancellation procedures and relocation procedures when necessary. Compensation ranges from $19.00 - $20.00  Qualifications What we are looking for * High work ethic and self-initiative * May be required to work varying schedules to include nights, weekends, and holidays * Someone who enjoys working as and being part of a team that provides great experiences for our Guests!

Prepare and present cold food items, maintain cleanliness and sanitation, assist with inventories, and collaborate with kitchen staff to ensure quality service. | At least 2 years' experience as a pantry person or similar role, food handling certification, ability to work all line stations, good communication skills, and physical ability to perform kitchen duties. | Position Summary: The Station Cook III plans, preps, sets up and provides quality service in all areas of cold food production to include, but not limited to cold menu items, cold line specials, displays/presentations of cheeses, fruits, salads, dressings, compotes, vegetables, sandwiches and desserts in accordance with standards and plating guide specifications. Maintains organization, cleanliness and sanitation of work areas and equipment. Core Responsibilities: * Meet with Sous Chef/Station Cook I to review assignments, anticipated business levels, changes and other information pertinent to the job performance. * Set up work station with required mis en place, tools, equipment and supplies. Breakdown work stations and complete closing duties at the end of last shift of the day. * Produce salads, fruit/vegetable/cheese/meat trays, centerpieces for Banquets and Buffets. Display items attractively and to specified requirements. * Prepare amenity orders for Room Service. * Ice down seafood three times a day according to procedures. * Inspect the cleanliness and working conditions of all tools, equipment and supplies. * Maintain proper storage procedures as specified by Health Department and hotel requirements. * Assist with inventories as scheduled. * Work in a cooperative and friendly manner with fellow associates. * Practice a culture of guest service in all you do; promote courtesy, good will and a positive attitude in each and every encounter. * Perform any reasonable request as assigned or directed by management. Knowledge, Skills, and Competencies: * 2 years' experience as a Pantry Person at a Hotel/Resort or Restaurant. * Ability to work all stations on the line. * Food handling certification required. * Compute basic arithmetic * Comprehend and follow recipes, including the ability to expand/condense recipes * Regular attendance according to established guidelines * May be required to work varying schedules to reflect the business needs of the property * Focus and maintain attention to tasks, and complete work assignments on time despite frequent interruptions * Ability to maintain excellent relationships with staff and maintain staff and guest confidentiality at all times This job description is not an exhaustive list of all job functions that are required of an employee in this position. Therefore, other duties may be asked of an employee in this position from time to time. Qualifications Physical Requirements: * Stand and walk for varying lengths of time, often long periods of time. Remain in stationary position for 2 hours throughout work shift. * Work environment can be hot and/or cold throughout the shift. * Bend, stoop, squat and stretch to fulfill cleaning requirements * Exert physical effort in transporting thirty (30) pounds * Good communication skills, both written and verbal  * Grasping, writing, standing, sitting, walking, repetitive motions, pulling, pushing, listening and hearing ability and visual ability * Know and be able to administer first aid * Direct evacuations in an emergency

Manage daily resort operations, lead team development, oversee events and group sales, and assist with marketing and financial targets. | Experience in hospitality management, team leadership, sales and event coordination, and operational oversight. | About The Job Salt Ranch is a reimagined mid-century motor inn tucked just beyond the core of East Nashville—laid-back, soulful, and built for good times. With a restored 1856 farmhouse, poolside cabanas, and a neighborhood hangout vibe, we’re creating a place that feels more like your favorite local spot than a traditional hotel. As we are preparing to open, we’re looking for a driven, dynamic Resort Experience Manager to help put Salt Ranch on the map. This isn’t your typical role. You’ll be our boots on the ground—the face of Salt Ranch both on property and off. You’re a proven leader that knows top-notch service is of paramount importance. You aren’t afraid to roll up your sleeves, be able to think and act on the fly, and wear enough hats that you’ll need more closet space. Whether you're an experienced hospitality leader ready for more; or a rising star hungry to know every single nuance of opening a boutique hotel, this is your chance to lead from day one and grow with the property. Responsibilities • Partner with the General Manager in managing all outlets and property operations, ensuring seamless execution of daily activities and events. • Help recruit, develop, and train a high-performing team while fostering a culture of service excellence. • Actively network to drive awareness and engagement to increase awareness of the resort and generate group/event opportunities. • Handle inbound inquiries and nurture from lead to signature. Own the sales cycle and multi-task throughout. • Assist in developing all outlet SOP’s, training tools, and operational materials. • Serve as the go-to expert on everything Salt Ranch has to offer. The Resort Experience Manager Will Divide Their Time Between Administrative & Managerial duties: Oversee communication, team development, ordering, expense monitoring, creation of sales/marketing collateral, and achievement of financial targets. (40%) Manager on Duty (MOD) responsibility such as executing and/or leading daily services, events or groups. (35%) Remaining (25%) will be working alongside GM, actively networking, prospecting, and following up with prospective group blocks to secure, contract, plan, and execute their events. This job description is not an exhaustive list of all job functions that are required of an employee in this position. Therefore, other duties may be asked of an employee in this position from time to time.

Respond to service calls promptly, diagnose and repair malfunctions, and coordinate with other technical staff to complete maintenance and installation work. | Ability to perform technical repair and maintenance work, comply with governmental codes, and coordinate with other department personnel. | What You Will Be Doing • Respond to all service calls within half hour from time call is received. • Determine defects, trouble-shoot malfunctions, take immediate necessary corrective action if guest related/top priority or scheduled for completion within 2 days and record same on the departmental work order form. • Follow specific departmental procedures in efficiently performing repair, maintenance, alteration and installation work. • Comply with the latest local, county, state and federal governmental codes, laws and requirements. • Coordinate with other department personnel such as electrician, carpenter, painter and night engineer in completing service, replacement, alteration and new installation work.