Jobs at The London West Hollywood at Beverly Hills

• Food Runner (Chefs/Kitchen)

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

• Group Sales Manager (Sales & Marketing)

  The Group Sales Manager is responsible for driving group revenue through the proactive development, solicitation, and management of key accounts and target market segments, leading the full sales cycle from prospecting and negotiation through closing while delivering exceptional service and cultivating long-term client relationships. Serving as a strategic partner to both clients and internal teams, this role collaborates closely with Revenue Management, Marketing, and Operations to ensure competitive positioning, seamless execution, and an elevated guest experience, while playing a critical role in maximizing market share, exceeding revenue goals, and positioning the hotel as a trusted, high-performing brand within the group and meetings segment.

• Cook III (Chefs/Kitchen)

  The Cook III is responsible for the preparation and presentation of menu items in accordance with established recipes, portion controls, and hotel quality standards. This entry-level culinary role supports the kitchen team in delivering consistent, high-quality food while maintaining cleanliness, organization, and a safe working environment.

• Bartender (Bartender/Mixologist)

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

• Host (Food & Beverage)

  As the first person to greet and welcome guests, the Seasonal Host is a critical link to guest satisfaction. The Host 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.

• Server (Food & Beverage)

  The Seasonal Food Server is second only to the quality of the food in creating positive memorable culinary experiences. Guest service is the first and primary responsibility. Everything the server does is done to delight guests.

• Steward / Dishwasher (Chefs/Kitchen)

  The Steward is responsible for maintaining the cleanliness and organization of the kitchen, dishwashing areas, and food preparation equipment. This role supports the culinary team by ensuring a clean, safe, and efficient working environment in accordance with hotel standards and health regulations.

• 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.

• Banquet Houseperson (Catering/Banquet)

  The Banquet Houseperson is responsible for the set-up, refresh, tear down and maintenance of all banquets and meeting space.

• 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 Host is a critical link to guest satisfaction. The Host 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.

careers.northwoodhospitality.com/london-weho/jobs