Assistant Director of Finance
Reporting to: Director of Finance
Summary: Assist Director of Finance in managing day-to-day operations of the Finance Department; directly oversee junior managers and line staff within Finance Department; assume all responsibilities of Director of Finance in their absence
Essential Functions:
Skill Requirements:
Minimum of 2 years related experienceStrong communication skillsGreat organization and customer service skillsProficient computer skillsResponsible and timelyDetail orientedPhysical Requirements:
Must be able to seize, grasp, turn and hold objects with hands.Must be able to work seated for at least 8 hours.Must be able to reach items at varying height levels (on shelves, below desks, file cabinets, etc.).Must be able to work in front of a computer screen for long period of time.Note: This job description is not intended to be a contract for employment, and the employer reserves the right to make any necessary revisions to the job description at any time
Read LessDirector of Front Office Job Description
Reporting to: Hotel Manager
Summary of Position: The Director of Front Office will be responsible for coordinating the provision of world-class front office service to hotel guests. Directs the Guest Attaché Team. Ensures prompt and complete satisfaction of guest requests in a professional and timely resolution of guest complaints. Maintains accurate occupancy data and assists in maximizing daily rooms revenue through the application of effective yield management sales strategies.
Summary of Essential Functions:
Works with Guest Attaché Team, Front Office Management, Sales & Revenue Management, and Valet leadership to ensure highest level of service, efficient operations and compliance.Oversees the satisfaction of all guest requests and the resolution of all complaints received by all listed departments.Monitors, reconciles and communicates accurate occupancy information to all hotel departments.Assist all Department Managers in ensuring high level of guest satisfaction and ensure all complaints are addressed appropriately and logged into ALICE.Acts as the hotels OPERA and ALICE champion. Monitors department efficiency and praises or holds staff accountable for performance.Monitors and manages labor in all areas.Mentors and develops Managers and Staff and helps them identify career paths.Works closely with other department heads for any needs in any of the Front Office areas.Supervises new-hires and continuing training in all listed areas.Works with Director of Sales to determine room rates based on occupancy and revenue goals.Monitors through the Front Office Manager, cashier accuracy and over and short data, taking action and providing additional training as necessary.Ensures Credit Limit report is monitored on a daily basis, ensuring timely payment on accounts.Evaluates changes in guest needs, the hotel’s guest mix, and industry and competitive trends to recommend appropriate product/service and operational changes to be made to ensure guest and employee satisfaction, and exceptional financial returns.Interacts frequently with guests to ensure total satisfaction with hotel services.Recruits and interviews all Butlers and Guest Relations Executive Team members. Final approval from Executive Leadership. Oversees training of all Front Office area employees.Evaluates individual Manager performance, determining improvement and training needs and advancement requirements.Plans in advance for special events and ensures execution of plan.Supervises Front Desk preparation for all sold-out nights.Assists in investigating all cashier overages or shortages as reported by Controller and Director of Finance. Evaluates department operations and recommends changes to improve department efficiency, effectiveness and guest satisfaction.Sets goals for Front Office Department Manager.Attends pre-con meetings when held.Maintains clean and excellent condition of lobby, Front Desk, and Back Office.Ensures each department operates with sufficient inventories of office supplies.Ensures the provision of all appropriate information and collateral materials to guests.Ensures accurate communication of information to guest regarding all hotel operating hours.Attends and participates in departmental meetings for all Front Office Areas.Ability to make decisions on imperfect information.Agility in multi-tasking.Bias toward action.Decisiveness.Other duties as assigned by Hotel Manager.Guest Relations:
Applies excellent guest relations skills when interacting with guests.Interacts with guests in a friendly and professional manner.Anticipates guest needs, demonstrating discretion and a sense of urgency, ensuring complete guest satisfaction, encouraging guests to return and make the Chateau their home away from home.Familiar and knowledgeable about the hotel and able to explain the locations and operating hours of hotel facilities.Responds to all guest requests for information and services in a timely manner.Treats guests and colleagues with courtesy and respect.Consistently maintains a positive attitude that ensures the best guest experience and a happy, respectful work environment.Recognizes returning guests, promoting an environment of warmth, exclusivity, and personalization.Handles all guest complaints according to Chateau Service Guidelines, notifies appropriate individuals immediately giving all relevant details.Adheres to hotel telephone etiquette, message, and call handling procedures.Reads departmental handover and bulletin board on a daily basis.Demonstrates ability to provide coverage in other hotel departments as directed.Completes special projects and duties as assigned.General:
Reports to work as scheduled, in uniform, well groomed, and ready to be in position.Demonstrates a friendly attitude to co-workers and all other hotel staff at all times.Notifies appropriate individual promptly and fully of any problems and/or unusual matters of significance.Is polite, friendly, and helpful to guests, management and fellow employees.Executes emergency procedures in accordance with hotel standards.Complies with required safety regulations and procedures.Complies with hotel standards, policies and rules.Recycles whenever possible.Remains current with hotel information and changes.Complies with hotel uniform and grooming standards.Your work schedule will be determined by the needs of the business, including weekends and evening shifts up to and including closing time within the food & beverage operation or overnight work. In addition, your schedule may change at times based on these needs.Summary of Job Requirements:
5+ years similar work experience.21+ years of age.A Bachelor degree in hospitality required. Strong communication and people skills.Prior hospitality experience in similar position, luxury experience preferred but not required. Flexible schedule.Ability to multitask and work in a fast paced environment.Note: This job description is not intended to be a contract for employment, and the employer reserves the right to make any necessary revisions to the job description at any time.
Overnight Supervisor
Department: Front Office/Valet
Reporting directly to: Evening Hotel Manager
Job Responsibilities:
Manage all aspects of the Bell/Valet department including but not limited to scheduling, payroll, reporting, budgets, forecasting, development, recruiting, hiring, terminating, training, coaching and leading.Recommend and participate in all actions related to staff performance, hiring, discipline and terminations.Protect guest and hotel assets, including but not limited to, proper use of Flash Parking, damage assessment, tagging and ticketing, payments, and tip pooling process. Maintain a safe workplace by conducting property walks and surveillance. Monitor traffic and crowd flow at driveway and off-property parking as determined by the demands of the property. Completes all incident reports for both guests and staff members; conducts post-accident investigation, identifying possible accident causes and hazards. Advises management on safety compliance concerns and preventative actions.Greet and escort guests to their room; assist with personal items, as necessary or as may be requested.Assist with any in-room needs of the guests as neededHelp conduct traffic to ensure easy access to and from the garage and keeping Monteel well-managed for our neighbors.Establish a positive relationship with repeat, VIP and Special Occasion guests while maintaining a professional and attentive manner, resulting in increasing and maintaining loyal and repeat guests.Ensure proper recognition and preference delivery for all repeat guests, anticipating needs whenever possible and coordinate follow-up with appropriate departments. Identify opportunities for enhancing guest experience for all guests.Communicate both positive and negative feedback from guests to appropriate departments; assist with problem resolution where appropriate.Adhere to the Hotel Standard Operating Procedures (as updated).Other duties may be assigned.
Job Requirements:
7 + years’ work experience in a luxury hotel. Must have full availability and the ability to work a flexible schedule to include nights, weekends, and holidays.Adhere to the Forbes Travel Guide Standards, with specific emphasis on but not limited to Reservation Service, Digital Services, Arrival/Departure, Guest Services One and Two, Guest Service Request, Fitness Facility, Housekeeping Daily Service, Housekeeping Turndown Service, Guest Room, Public Areas, In-Room Dining (as updated). Adhere to the Employee Handbook (as updated)Adhere to the Code of Conduct (as updated) and Confidentiality, Non-Solicitation & Intellectual Property Agreement (as updated) Able to lift, carry, push, and/or pull 40-50 pounds. Ability to kneel, reach overhead, climb, crouch, and bend downwards. Must be able to seize, grasp, turn and hold objects with hands.
Note: This job description is not intended to be a contract for employment, and the employer reserves the right to make any necessary revisions to the job description at any time.
Read LessGuest Attache
Report to: Front Desk Manager
About the Company: Chateau Marmont is a historic luxury hotel located on Sunset Boulevard in West Hollywood, California. Modeled after a French château, it first opened in 1929 and has since become an iconic Hollywood landmark. Renowned for its old-world charm, lush gardens, and intimate accommodations—including hotel rooms, suites, cottages, and bungalows—Château Marmont combines timeless elegance with a relaxed California vibe. The hotel also features a celebrated restaurant and bar, offering a refined yet casual dining experience. Château Marmont values discretion, creativity, and exceptional hospitality, making it a unique and legendary presence in the hospitality industry. Modeled after an elegant Loire Valley castle, the famed Chateau Marmont is a designated cultural monument whose history is that of Hollywood itself. Team members at Château Marmont are part of a longstanding tradition of hospitality excellence. We seek individuals who are professional, attentive, and passionate about delivering world-class service in a unique and storied setting. Our staff are key to upholding the hotel's reputation as a discreet, artistic, and luxurious haven for our guests.
Summary of Position: The Company seeks a qualified individual who is a team player, who is experienced and hands-on. The position requires the ability to provide superior guest service, in a fast paced, luxury environment.
Summary of Essential Functions:
Uphold Coyle, Forbes and all Service Standards.Reports to work as scheduled, in uniform, well groomed, and ready to be in position.Maintains professional relationships with all guests and coworkers.Follows checklists and standard operating procedures.Maintains a safe, clean, organized, and stocked work area.Welcome guests in a warm and comfortable manner.Refer to guests by name.Inform guests about Hotel facilities and functions as well as give directions about the area.Maintain a positive attitude to guest requirements – Attentiveness to service, responding positively to guest’s needs, never making the guest do work.Has extensive knowledge of the various room types and rates.Has extensive knowledge of the upselling program.Greeting guests and checking them into the Hotel.Establishing and maintaining guest credit.Communicating with guests efficiently and in a courteous manner.Team player.General phone etiquette.Presenting any messages or packages.Checking guests out of the Hotel.Offering bell attendant assistance and luggage storage facilities, offering to have the guest’s car brought to the door. Offering assistance in arranging transportation.Offering to make future reservations.Perform all concierge duties as required including, but not limited to; booking cars, tickets to shows, restaurant reservations, spa reservations, etc. Knowledge and established relationship of the surrounding area and its restaurants, clubs, shops, etc.Perform Guest List duties as required.Participate in Daily Shift briefings.Petty cash procedure.Able to provide information about Hotel services and standard amenities.Delegate bell for guest luggage, faxes and mail to be delivered.Other tasks as assigned.Summary of Job Requirements:
2+ year similar customer service experience.Good communication skillAttention to detail and organizational skillsAbility to multitask. General knowledge of area and city happenings.Flexible to work schedules.Summary of Physical Requirements:
Must be able to seize, grasp, turn and hold objects with hands.Must be able to work on your feet for at least 8 hours.Fast paced movements are required to go from one part of the facility to others.Must be able to move, pull, carry or lift at least 30 pounds.Kneel, bend, crouch and climb as required
Equal Opportunity Employer
Chateau Marmont is an equal opportunity employer. The Company prohibits discrimination against any employee, applicant for employment, intern or volunteer based on the individual’s actual or perceived race (including traits associated with race, including but not limited to hair texture and protective hairstyles, which include but are not limited to braids, locs, and twists), color, religion, religious creed (including religious belief, observance, and dressing and/or grooming practices), national origin, ancestry, sex (including pregnancy, childbirth, expressing breast milk, or related medical condition), reproductive health decision-making, gender, gender identity, gender expression, transgender status, age, citizenship, primary language, immigration status, genetic characteristics, genetic information, medical condition, disability, status as a special disabled veteran or veteran of the Vietnam era, past or present membership in the uniformed/military service, marital or domestic partnership status, sexual orientation, political activities/affiliations, declination of attendance at or participation in any meeting discussing the Company’s opinion on religious or political matters, off-duty marijuana use, any other factor prohibited by law, as applicable to the Company (“Special Characteristic”), or the intersectionality of two or more Special Characteristics. This policy governs all aspects of employment, including selection, job assignment, compensation, discipline, termination, and access to benefits and training.
Pool Attendant
Reporting to: F&B Managers and F&B Director
Summary of Position: Responsible for maintaining a comfortable atmosphere and high level of service to all guests' pool side. Working outdoors, ensuring the highest standards of quality in food and drink are served.
Summary of Essential Functions:
Uphold Coyle, Forbes and all Service Standards.Ability to work out doors for the majority of each shift.Informs and gets verbal consent of Manager for all breaks Greets all guests with a smile, eye-contact, enthusiasm and friendliness.Maintains a professional relationship with coworkers and guests.Maintain a positive attitude to guest requirements – Attentiveness to service, responding positively to guest’s needs, never making the guest do work.Always uses tray for drink service and clearing of glasses.Serves alcoholic beverages in an appropriate manner consistent with company standards and state and federal regulations.Answers guest questions about food, beverages, and our facilities accurately and in a friendly manner.Does side work during non-busy hours.Remains present in the center of section, scanning tables, making eye-contact with guests when not doing, side work, taking orders, running drinks, communicating with kitchensSpeaks to guests with enthusiasm at all times.Attend to guests during their entire dining/drinking experience.Folds or replaces napkin when guest is away from table.Provides the highest level of service in accordance with our standards.Identifies food orders when ready and delivers items to tables in a timely manner.Maintains a professional appearance at all times.Communicates with food and beverage staff to ensure guest satisfaction.Reports to work as scheduled, in uniform, well groomed, and ready to be in position.Maintains professional relationships with all coworkers and guests.Follows checklists and standard operating procedures.Maintains a safe, clean, organized, and stocked work area.Constantly monitors table maintenance of all tables in section – re-filling water, wine, pro-actively offering drinks when glasses are less than half full, clearing glasses, silverware, when necessary, folding napkins when guest is away from the table.Maintains full knowledge of menus, drinks, recipes, and other pertinent information.Constantly increasing knowledge of food, beverages, and other products and services.Responsible for constant sanitation, organization, and proper food handling.Prepares work area for opening, mid-shift, or closing in accordance with company standards.Responsible for keeping track of money from checks and proper cash handling.Complete all check out reports at the end of each shift and have it double checked and signed by management.Reset tables according to specifications of restaurant, drawing room, bar or roof.Set up and break down garden patio, lobby and hotel bar tables.Bus tables after service as needed.Restock and polish silverware, plates and/or glassware as needed.Run food as needed.Other tasks as assigned.Summary of Job Requirements:
2+ years similar work experience. 18+ years of age.Strong communication and people skills.Daytime availability Ability to multitask and work in a fast paced environment.Summary of Physical Requirements:
Must be able to seize, grasp, turn and hold objects with hands.Must be able to work on your feet for at least 8 hours.Fast paced movements are required to go from one part of the facility to others.Must be able to move, pull, carry or lift at least 30 pounds.Kneel, bend, crouch and climb as required.Must be able to walk to and from kitchen with traysNote: This job description is not intended to be a contract for employment, and the employer reserves the right to make any necessary revisions to the job description at any time.
Read LessSous Chef Job Description
Reporting to: Executive Chef
Job Purpose: To run the kitchen in the absence of the Executive Chef. Responsible for all areas from service, ordering, to food safety and food hygiene.
Summary of Essential Functions:
A positive attitude and the ability to work collaboratively with a team of managers while leading the kitchen team.A genuine passion for providing the highest quality of food and service to our guests.Excellent customer service and organizational skills.Demonstrate leadership through job expertise, initiative, enthusiasm and have exceptional communication skills.Knowledge of food service regulations and proper food handling procedures.Maintain a professional appearance and the ability to adhere to Chateau Marmont Standards.Comfortable working in a fast-paced environment.Manage all aspects of staffing including, recruiting, training, schedules, payroll, staff complaints, disciplinary procedures and maintaining positive staff morale.Recommend actions related to staff performance, hiring, discipline and terminations.Trains and guides staff to Chateau Marmont, California State, and City of Los Angeles sanitation guidelines.Working with Executive Chef and Engineering Department, ensure a maintenance schedule program has been put in place and is activated to ensure all items are cleared upon weekly, monthly, quarterly, and yearly. Ensures all legal requirements are adhered to (I.e. Wage and Hour/Breaks, Health and Safety, etc.).Delegate daily checklists and work duties to staff.Work cohesively with F&B Managers and staff.When operation is busy, works as Expo as needed. Ensures a safe and productive work environment, provide Safety Training as needed.Provides on the spot correction for any issues with dishes coming off the line. Attends health and safety meeting/ trainings.Attends training sessions as required to develop base and additional skill sets.Attends daily pre-shift meetings. Holds daily pre-shifts meetings for department. Prepares for and attends annual appraisal with Executive Chef to identify and agree to career goals and professional growth plan, including setting goals and objectives for team members. Consistently coach and develop the team, including succession planning, creating clear and achievable career paths within the kitchen hierarchy.Potential for Cross training with relevant departments of interest.Receive annual food safety training certification. Keep a log of all staff members required to receive annual food safety training and ensure all staff are up to date.Maintain excellent knowledge of the wider food industry including competitor offerings and pricing.Create department incentives to create healthy competition and reinforce financial objectives.Food preparation and ability to work all stations on the line (breakfast, lunch, dinner, room service, events).Menu development – in conjunction with Executive Chef, work to build a creative and fresh menu, incorporating locally grown ingredients, recipe consistency, and portion control.Recruiting, training, and scheduling of kitchen staff, proper control labor and overtime control.Purchasing and cost control to maintain a profitable operation in line with budgetary standards, perform monthly inventories.Work closely with Events department and other management in developing and customizing special menus and tastings. Ensure the kitchen has the appropriate mise-en-place for each service and that stock ordering is done daily.Teach proper cooking techniques and emphasize the importance of recipe consistency to maintain the quality of each dish per Chateau Standards.Ensuring that all recipes, food preparations, and presentations meet Chateau Standards and commitment to quality.Execute recipes daily to reinforce your own recipe knowledge and technical skill set.Keep the workstation and kitchen equipment clean, organized and sanitized.Communicate daily with the Executive Chef regarding any assistance with kitchen support or any BOH needs.Resolving guest issues as it relates to menus, events menus, and allergies.Ensure that communication with staff and management is open, concise, constructive and timelyReceiving deliveries and ensure product quality as neededPlacing orders for inventory based on business needs and budgetsResponsible for overseeing all purchasing, receiving and cost controlAny additional duties as the business requiresGuest Relations:
Demonstrates a friendly attitude to co-workers and all other hotel staff at all timesInforms and gets verbal consent from Manager for all breaks, such as: meal break, 10 minute break and bathroom breakClocks in and out according to scheduleNotifies appropriate individual promptly and fully of any problems and/or unusual matters of significanceIs polite, friendly, and helpful to guests, management and fellow employeesExecutes emergency procedures in accordance with hotel standardsComplies with required safety regulations and proceduresComplies with hotel standards, policies and rulesRecycles whenever possibleRemains current with hotel information and changesComplies with hotel uniform and grooming standardGeneral:
Demonstrates a friendly attitude to co-workers and all other hotel staff at all times.Informs and gets verbal consent from Manager for all breaks, such as meal break, 10-minute break and bathroom break.Reports to work as scheduled, in uniform, well groomed, and ready to be in position.Clocks in and out according to schedule.Notifies appropriate individual promptly and fully of any problems and/or unusual matters of significance.Is polite, friendly, and helpful to guests, management and fellow employees.Executes emergency procedures in accordance with hotel standards.Complies with required safety regulations and procedures.Summary of Job Requirements:
5+ years’ experience in a related position.Food Serve Safe certification.Strong knowledge of CA State sanitation regulations.Ability to work independently with minimum supervision.Ability to communicate effectively both written and verbal.Individual must possess a good work history and stability.Excellent cooking skills.Must be detail-oriented, have a team-based mentality and superb multitasking skills.Experienced in training subordinates in large quantity food preparation and excellent knowledge of quality food operations.Excellent attitude, team player and ability to create positive work environments.Has the ability to taste all foods to assure correct preparation.Product cost and quality conscious.Micros experience a plus.Summary of Physical Requirements:
Must be able to seize, grasp, turn and hold objects with hands.The availability to work 10 - 12 hours per day, including days, evenings, late nights, overnight, weekends, and holidays.Fast paced movements are required to go from one part of the Hotel to others.Must be able to move, pull, carry or lift of up to 30 pounds regularly.Occasional environmental exposures to cold, heat, and water.Occasionally kneel, bend, crouch and climb as required.
Note: This job description is not intended to be a contract for employment, and the employer reserves the right to make any necessary revisions to the job description at any time
Equal Opportunity Employer
Chateau Marmont is an equal opportunity employer. The Company prohibits discrimination against any employee, applicant for employment, intern or volunteer based on the individual’s actual or perceived race (including traits associated with race, including but not limited to hair texture and protective hairstyles, which include but are not limited to braids, locs, and twists), color, religion, religious creed (including religious belief, observance, and dressing and/or grooming practices), national origin, ancestry, sex (including pregnancy, childbirth, expressing breast milk, or related medical condition), reproductive health decision-making, gender, gender identity, gender expression, transgender status, age, citizenship, primary language, immigration status, genetic characteristics, genetic information, medical condition, disability, status as a special disabled veteran or veteran of the Vietnam era, past or present membership in the uniformed/military service, marital or domestic partnership status, sexual orientation, political activities/affiliations, declination of attendance at or participation in any meeting discussing the Company’s opinion on religious or political matters, off-duty marijuana use, any other factor prohibited by law, as applicable to the Company (“Special Characteristic”), or the intersectionality of two or more Special Characteristics,
