Los Angeles Hotel

From sunny beaches to world-class entertainment, the city of Los Angeles is a great place to live, work and play. The four-diamond Omni Los Angeles Hotel is located in downtown's cultural district. The hotel is adjacent to the Walt Disney Concert Hall, Dorothy Chandler Pavilion, MOCA and numerous other entertainment destinations.

Currently ranked #1 by Trip Advisor for Best Downtown Hotels in Los Angeles, the Omni Los Angeles strives to provide the highest quality product and customer service to each and every guest. Omni Hotels & Resorts believes in The Power of One, the practice of empowering every associate to do their best to ensure our guests feel comfortable and appreciated. This philosophy is the reason why the Omni Los Angeles has been so successful in customer satisfaction throughout the years. It is our mission to inspire and reward our associates, and we are committed to being the employer of choice in the hospitality industry. If you are a friendly, motivated individual, with a passion to serve others, the Omni Los Angeles Hotel may be your perfect match.

Responsible for assisting in the supervision of all aspects of the Stewarding Department functions, in accordance with hotel standards. Assists in directing, implementing, and maintaining a service and management philosophy that serves as a guide to respective staff. Includes keeping outlets, kitchen and banquet well supplied with equipment.

1) Maintain complete knowledge of:

a) Anticipated business levels in each outlet per meal period.
1. b) Daily housecount.
2. c) Scheduled in-house group activities, locations, and times.
3. d) Correct maintenance and use of equipment.
4. e) All department policies/service procedures.
5. f) Correct chemical handling procedures.

2) Inspect all work areas and document discrepancies to be rectified. Develop action plan if needed.

3) Inspect quality of work performed by Night Cleaners and resolve deficiencies. Ensure scheduled cleaning tasks are completed within specified time frames. Communicate status of service company with Executive Chef.

4) Meet with the Executive Chef and review the kitchen needs daily.

5) Maintain close communication with F&B Managers, working to supply their equipment needs.

6) Review kitchen and restaurant service needs from Stewarding throughout the shift and ensure that all requirements are met according to specifications.

7) Accommodate requests for additional wares expediently and courteously. Follow up on delivery of all such items.

8) Review BEO's at weekly meeting and resolve discrepancies. Determine staffing level and equipment needs. Prepare equipment set-up sheets and ensure follow through on banquet support needs required from Stewarding.

9) Establish par levels and storage requirements for supplies and equipment. Complete requisitions to replenish shortages or additional items needed for the anticipated business.

10) Check storage areas for proper supplies, organization, and cleanliness. Instruct designated personnel to rectify any cleanliness/organization deficiencies.

11) Ensure that all items are stored in accordance with state/local health and fire departments regulations and according to hotel requirements.

12) Establish cleaning schedule for all tasks to be completed on a daily/weekly/monthly/quarterly basis, ensuring that all areas are routinely cleaned.

13) Develop checklists for employees to follow when completing scheduled cleaning tasks.

14) Establish and monitor compliance with recycling/conservation specifications.

16) Prepare weekly work schedules in accordance with staffing guidelines and labor forecasts. Adjust schedules throughout the week to meet the business demands.

17) Ensure that staff reports to work as scheduled.

18) Coordinate breaks for staff.

19) Assign work duties to staff in accordance with departmental procedures. Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations that compromise the department's standards and delegate these tasks.

20) Conduct pre-shift meeting with staff and review all information pertinent to the day's business.

21) Inspect grooming and attire of staff; rectify any deficiencies.

22) Inspect, plan, and ensure that all materials and equipment are in complete readiness for service; rectify deficiencies with respective personnel.

23) Constantly monitor staff performance in all phases of service and job functions, ensuring that all procedures are carried out to departmental standards; rectify any deficiencies with respective personnel.

24) Monitor all work areas for compliance with health regulations and follow through on any violation.

25) Monitor and ensure that all temperature and chemical solution requirements are met about dishwashing, pot washing and storage.

26) Monitor and maintain pest control requirements in accordance with hotel standards.

27) Assist Stewarding Staff with their job functions where needed to ensure optimum cleanliness and service standards.

28) Monitor and ensure that Stewarding staff follows safety practices.

29) Establish a preventative maintenance program for all machinery and maintain accurate records of such.

30) Identify dish machine problems by inspecting washed wares; resolve problem situations.

31) Ensure that all maintenance and repairs to machinery are conducted per warranty/ manufacturer's specifications. Maintain accurate documentation of all service repairs.

32) Prepare contingency plans for equipment that cannot be repaired immediately.

33) Contact Engineering for maintenance repairs to be submitted to Synergy for Engineering. Contact Engineering directly for urgent repairs.

35) Be familiar with all hotel services/features and local attractions/activities to respond accurately to any guest inquiry.

36) Monitor and handle guest complaints by following the Power of Engagement and ensuring guest satisfaction.

37) Ensure all closing duties for staff are completed before staff signs out.

38) Conduct ongoing training with existing staff.

39) Provide feedback to staff on their performance.

40) Foster and promote a cooperative working climate, maximizing productivity and employee morale.

41) Respond to all calls on your hotel issued 2-way communication device promptly.

43) Document pertinent information in department logbook.

44) Complete all paperwork and closing duties in accordance with departmental standards.

45) Review status of assignments and any follow-up action with on-coming supervisor.

1. High school graduate
2. 2 years experience in food service janitorial supervisory position
3. Knowledge of proper cleaning techniques, requirements, and use of equipment/machinery
4. Knowledge of OSHA standards.
5. Ability to satisfactorily communicate in English with management and co-workers to their understanding
6. Ability to provide legible communication
7. Ability to do basic arithmetic
8. Must be able to attain a valid California Food Handler certification upon hire if not already certified
9. Bilingual Spanish preferred
10. Ability to stand for 8 hours at a time
11. Ability to push, pull, and lift up to 50 lbs.
12. Ability to bend, stretch, and reach
13. Must be able to work a varied schedule including evenings, nights, weekends, and holidays.

Pay: $26.00 to $27.58 per hour - The pay scale provided is a range that Omni Hotels & Resorts reasonably expects to pay. Actual compensation offered may fluctuate based on a candidate's qualifications and/or experience.

Omni Hotels & Resorts is an equal opportunity employer. We will consider qualified applicants with criminal histories in a manner consistent with the Los Angeles Fair Chance initiative for hiring. The EEO is the Law poster and its supplement are available using the following links:EEOC is the Law Poster and the following link is the OFCCP's Pay Transparency Nondiscrimination policy statement

If you are interested in applying for employment with Omni Hotels & Resorts and need special assistance to apply for a posted position, please send an email to applicationassistance@omnihotels.com.