February 23, 2020
The Citizen Hotel, Autograph Collection
926 J Street
Sacramento, CA 95814
Telephone (916) 447-2700
The Busser/Runner provides a welcoming environment for our guests by ensuring the dining room is clean, free from trash and debris, and tables are set up properly. This person works within a team to clear and reset tables quickly between seating’s and to deliver food to tables. Deliver food from the kitchen to the relevant venue. Assist bartenders and servers with ensuring food quality for our guests and in retrieving any additional guest requests from the kitchen.
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Our Luggage Attendant/ Bell Staff are a focal point of The Citizen Arrival. They have constant interaction with guests and experience the most diverse operating exposure in the entire hotel. As a Bell/Luggage Attendant this role is to welcome and escort guests to and from their rooms and assist with luggage. Store guest baggage upon request and assist with loading and unloading baggage into and out of automobiles. Responsibilities also include assisting guests with transportation request, taxi requests and assisting guests in a timely manner with request. Inform guests of safety features and promotion of hotel outlets.The role of a Bell/Luggage Attendant is to serve as a Welcome Ambassadors and hunt for ways to impress our guests with endless possibilities and seek out opportunities to anticipate needs, exceed expectations and create a memorable experience. (This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time.)
JOB OVERVIEW: The Room Attendant position will be responsible to clean and reset guest rooms and bathroom areas according with the distinctive brand standards. The position will also include organizing linen closets on floors assigned and complete assignments accurately, and in a timely manner. (This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time.)
The Grange Sous Chef must implement the standards and the culinary vision, while following all directives of the Chef de Cuisine & Executive Chef. The Sous Chef is a leader in the kitchen and a manager in the culinary department. The Sous Chef is responsible for delivering the highest quality food and service at all times within the kitchen. The Sous Chef is responsible for assigning, in detail, specific duties to all talent for efficient operation of the kitchen, including the selecting, training, and supervision of kitchen staff for the proper preparation of menu items. In addition, the Sous Chef is responsible for the scheduling and payroll of kitchen staff and must also visually inspect, select and use only the freshest fruits, vegetables, meats, fish, fowl and other food products of the highest standard in the preparation of all menu items. Additionally, the Sous Chef must ensure proper receiving, storage (including temperature setting) and rotation of food products so as to comply with health department regulations, and adhere to control procedures for cost and quality. The Sous Chef will also oversee inventory and create prep lists for kitchen. The Sous Chef is expected to have strong management skills and lead by example at all times. The Sous Chef is the leader of the kitchen in the absence of the Chef de Cuisine.
Interstate Hotels & Resorts is an EEO/AA/Minorities/Females/Disabled/Veterans employer.