Jobs at The London West Hollywood at Beverly Hills

• Director of Catering (Catering/Banquet)

  To set direction and provide strategic oversight of Catering & Events to achieve consistently high levels of service, provide creative and innovative products; build strong relationships with guests and employees and achieve financial success. To oversee and direct the Catering & Events sales team in order to exceed guests expectations and maximize short and long term profitability. To guide and inspire exceptional team performance and mentor managers, supervisors and team members in Catering, Events and Conference Services.

• Director of Outlets (Food & Beverage)

  The Director of Outlets is responsible for overseeing and managing all food and beverage outlets within the hotel. This role requires a strong understanding of culinary operations, financial management, and guest service. The ideal candidate will have a proven track record of success in the hospitality industry and be passionate about delivering exceptional dining experiences.

• Food Runner (Chefs/Kitchen)

  The Food Runner graciously and efficiently delivers food to all guests.

• Front Desk Agent (Guest Services)

  Often the first and last contact for our guests, the front desk agent is a critical link to guest satisfaction. Responsibilities include welcoming guests, processing registration and check-out, anticipating guest needs and meeting or exceeding those needs, responding to and resolving guest inquires and complaints, and coordinating with other departments to ensure guests feel well-cared for and valued. This person should be very comfortable interacting with guests and potential clients in a highly professional manner.

• Human Resources Manager (Human Resources)

  The Human Resources Manager is responsible for overseeing the day-to-day operation of the Human Resources department, reporting to the Director of Human Resources, and responsible for a variety of Human Resources functions.  This position ensures compliance with hotel policies and procedures, conducts training, administers benefits, handles worker’s compensation, oversees leaves of absence and manages the employee life cycle. 

• Pastry Cook I (Chefs/Kitchen)

  The Pastry Cook I is an advanced-level culinary professional responsible for preparing high-quality pastries, desserts, and baked goods in a fast-paced, luxury hotel environment. This position supports the Pastry Chef by ensuring consistency, creativity, and adherence to established recipes and presentation standards. The ideal candidate demonstrates precision, efficiency, and a passion for the pastry arts. 

• Pool Server (Food & Beverage)

  Seasonal Pool Servers greet customers, take drink orders, provide the highest quality of service and perform all other responsibilities as directed by the business or as assigned by management.

• Storeroom Clerk (Operations)

  The Storeroom Clerk is responsible for receiving and/or issuing food, beverages, supplies, and operating equipment. They are also responsible for ensuring that all products and services received are consistent with hotel quality standards and communicate all omissions and deviations to appropriate management.

• Bell Attendant (Guest Services)

  Typically the first and last point of contact for our guests, the Bell Attendant position is a critical link to guest satisfaction. Responsibilities include welcoming guests; opening doors; moving luggage; acquainting guests with amenities of the resort and their rooms; anticipating guests’ needs and meeting or exceeding those needs; responding to and resolving guest inquires and complaints; and coordinating with other departments to ensure guests feel well-cared for and valued. This person should be very comfortable interacting with guests and potential clients in a highly professional manner.

• Concierge (Guest Services)

  The Concierge is a critical link to guest satisfaction. Responsibilities include welcoming guests, assisting guests with specific requests including, but not limited to providing directions, booking reservations on and off the property, coordinating with bell and restaurant staff to meet immediate guest needs, coordinating with local vendors to keep abreast of services provided and to coordinate bookings, responding to and resolving guest inquires and complaints, and ultimately ensuring guests feel well-cared for and valued. This person should be very comfortable interacting with guests and potential clients in a highly professional manner.

• Cook II (Chefs/Kitchen)

  A Cook II coordinates the production of meals and prepares and cooks menu items for the food outlets.

• In Room Dining Server (Food & Beverage)

  The In Room Dining Server is responsible for receiving orders, preparing orders and delivering items to guestrooms in an attentive, courteous and efficient manner.

• Food Runner (Chefs/Kitchen)

  The Seasonal Food Runner graciously and efficiently delivers food to all guests.

• Host (Food & Beverage)

  As the first person to greet and welcome guests, the Seasonal Pool Host is a critical link to guest satisfaction. The Host/Hostess greets and seats guests while coordinating guest reservations and responding to inquiries in an efficient, courteous and professional manner that results in maximum satisfaction. This person should be very comfortable interacting with guests and potential clients in a highly professional manner.

• Pool Bartender (Bartender/Mixologist)

  The Seasonal Pool Bartender prepares and serves alcoholic and non-alcoholic beverages to guests courteously and efficiently according to hotel restaurant and pool standards.

careers.northwoodhospitality.com/london-weho/jobs