Jobs at The Westin Anaheim Resort

• Accounting Manager (Finance/Accounting)

  JOB OVERVIEW: The Accounting Manager is responsible for providing consistent leadership in the financial area of the hotel by supplying the accounting staff with guidance and training. He/she is also responsible for focusing on the profitability of the business, maintaining accurate and timely financial reporting, ensuring acceptable levels on internal control, ensuring compliance with all federal, state, and local regulations, and safeguarding owners/investors assets.

• Banquet Bartender (Catering/Banquet)

  OVERVIEW: The Westin Anaheim Resort’s Banquet Bartender's purpose is to serve beverages to the guests in a friendly, courteous and timely manner. resulting in guest satisfaction. They also prepare beverages for other servers to supply to guests and act as cashiers if needed.  They represent the highest revenue generating department in the resort and by this; the banquet bartender will have a charismatic personality and banqueting experience that encases the best banquet events in Orange County by applying impeccable serving abilities for all our guests. The Banquet Bartender maintains a clean and organized work environment. 

• Banquet Captain (Catering/Banquet)

  OVERVIEW: The Westin Anaheim Resort’s Banquet Captain represents a multimillion dollar event operation overseeing an array of events from corporate to high complexity socials, and by this; the Captain is an extension of the banquet leadership lobby bartender will have a magnetic and charismatic personality that encases the ultimate bar experience by preparing beverages with an organic mixologist approach for guests and serving them at the bar and/or through the wait staff. The lobby bartender maintains a clean and organized work environment.

• Banquet Housemen (Catering/Banquet)

  OVERVIEW:The Westin Anaheim Resort’s Banquet Houseman represents a multimillion dollar event operation overseeing an array of events from corporate to high complexity socials, and by this; the Houseman is an extension of the banquet leadership and will have a magnetic and charismatic personality that encases the ultimate event experience ensuring all set ups, equipment inventory and special request for/from guests and serving them convention floor are perfect and as requested. The banquet housemen maintains a clean and organized work environment at all times.

• Banquet Server (Catering/Banquet)

  OVERVIEW: The Westin Anaheim Resort’s Banquet Server represent the highest revenue generating department in the resort, and by this; the banquet server will have a charismatic personality and banqueting experience that encases the best banquet events in Orange County by applying impeccable serving abilities for all our guests. The Banquet Server maintains a clean and organized work environment.

• Barback - Lobby Bar (Food & Beverage)

  OVERVIEW: The Westin Anaheim Resort’s Lobby Barback perform tasks to support the Bartender and other staff members. They help with opening and closing duties, prepare and serve drinks, stock items, assist in the reordering process.

• Bartender - Lobby Bar (Food & Beverage)

  OVERVIEW: The Westin Anaheim Resort’s Lobby Bartender represents the heart of the resort’s front of the house team and main first attraction, and by this; the lobby bartender will have a magnetic and charismatic personality that encases the ultimate bar experience by preparing beverages with an organic mixologist approach for guests and serving them at the bar and/or through the wait staff. The lobby bartender maintains a clean and organized work environment.

• Blossom Manager Luxury Retail Gift Shop (Guest Services)

  The Blossom Manager is responsible for the Management and Operation, Buying & Visual Merchandising of the retail store. This role leads all activities from buying and product sourcing/selection, vendor relations, receiving, display & merchandising, sales, pricing & promotions, inventory control and reporting, staff training, daily operations, and the financial planning budget/forecast for each store.  You are responsible for sales and moving merchandise to ensure high demand product lines that generate revenue are available to customers, as well as to ensure guest satisfaction through providing an exceptional in store retail, food and beverage experience, and excellent customer service.

• Chef Garde Manger (Chefs/Kitchen)

  A Garde Manger Chef directs and oversees the operations of the Garde Manger kitchen which includes; cold food preparation for all banquet events, commissary preparation for other kitchens and may include some butchery. The Garde Manger Chef schedules labor according to business demands and orders food according event orders. The Garde Manger Chef develops cold food recipe cards and portions of the catering menu with cold food.

• Cook 2 (Chefs/Kitchen)

  OVERVIEW: The Cook 2 is responsible for the daily mis en place of his or her station, adhering to recipe cards and ensuring the standards of quality are being met. Must be proficient in all cooking techniques. Must prepare for all banquet events as needed and execute in a timely fashion if in the banquet kitchen. Must prepare and execute all menu items for their station if in an outlet according to the recipe cards to ensure that quality standards are being met.

• Cook 3 (Chefs/Kitchen)

  OVERVIEW: The Cook 3 is responsible for the daily mis en place of his or her station, adhering to recipe cards and ensuring the standards of quality are being met. Must be proficient in all cooking techniques. Must prepare for all banquet events as needed and execute in a timely fashion if in the banquet kitchen. If in an outlet must follow all recipe cards to ensure quality and consistency.

• Director of Engineering (Engineering/Maintenance)

  Maintain the entire hotel facility, including the physical building structure, all mechanical, electrical, HVAC systems and related equipment in accordance with energy conservation and preventative maintenance programs.  Ensure the upkeep of guest areas to maintain an attractive hotel.

• Director of Food & Beverage (Food & Beverage)

  DISCOVER WHAT IT MEANS TO RISE! At The Westin Anaheim Resort, discover a place where you’re given a choice to not just get up and go to work, but to RISE. To work together to enhance the well-being of our guests and our communities. Opening in June 2021, bringing a new level of luxury to Anaheim.

  JOB OVERVIEW:  The Director of Food & Beverage will be responsible for profitable operation of the F&B division, developing the brand and identity for the operation, planning future goals, defining and enforcing customer service and product standards. Provides leadership and training which fosters a positive growth-oriented environment focused on exceptional customer service, revenue and profits. You will oversee and assist outlet managers, executive chef and convention services & catering department in the daily operations as well as projects.

• Director of Housekeeping (Housekeeping)

  DISCOVER WHAT IT MEANS TO RISE! At The Westin Anaheim Resort, discover a place where you’re given a choice to not just get up and go to work, but to RISE. To work together to enhance the well-being of our guests and our communities. Job Fair: July 7 10-3 at The Anaheim Hotel.

  The Director of Housekeeping is responsible for ensuring the operation of the Housekeeping Department is run in an efficient manner, providing all guests with quality service and a clean and safe environment throughout their stay, while effectively managing department staff, departmental expenses and maximizing service levels.

• Engineering Level 2 (Engineering/Maintenance)

  OVERVIEW:  Performs above basic general maintenance work to ensure resort and surrounding buildings maintenance quality standards are achieved and maintained. The Maintenance Engineer performs above basic general and preventive maintenance and repairs, monitors life safety systems and utilities and assist in department administration in compliance with policies and procedures, brand standards, and federal, state and local regulations.

• Engineering Level 3 (Engineering/Maintenance)

  OVERVIEW:  Performs above basic general maintenance work to ensure resort and surrounding buildings maintenance quality standards are achieved and maintained. The Maintenance Engineer performs above basic general and preventive maintenance and repairs, monitors life safety systems and utilities and assist in department administration in compliance with policies and procedures, brand standards, and federal, state and local regulations.

• Executive Chef (Chefs/Kitchen)

  JOB OVERVIEW:  The Executive Chef is accountable for the overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related operational functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high quality production. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (stewarding).

• Group Sales Manager (Sales & Marketing)

  JOB OVERVIEW: The Group Sales Manager is responsible for the individual achievement of room and banquet revenue goals generated by assigned markets and territory.  Manages proactively to successfully achieve the hotel’s budget and service goals utilizing the hotels marketing plan and brand initiatives and strategy.  Establishes lasting relationships with clients and third parties by prompt follow-up, a willingness to exceed expectations, attention to detail and consistent communication to ensure that the client’s expectations are exceeded.

• Housekeeping Supervisor (Housekeeping)

  OVERVIEW: The Housekeeping Supervisor assigns workers their duties and inspects work for conformance to prescribed standards of cleanliness. Obtains list of rooms to be cleaned immediately and list of prospective check-outs or discharges to prepare work assignments. Responsible for the cleanliness and maintenance of the hotel guestrooms, hallways and landings in accordance with standards. Responsible for conducting daily written inspections of guestrooms. 

• In- Room Dining Food & Beverage Manager (Food & Beverage)

  The Westin Anaheim Resort’s Food & Beverage manager represents the resort’s culinary vision by adhering to flawless service execution and by this; the Food and Beverage Manager will have strong leadership capabilities with a magnetic and charismatic personality that encases the ultimate guest dining experience for all guests. At the same time the F&B Manager will consistently maintain standards, highly motivated teams and a key perspective on revenue and labor management.

• In-Room Dining Server (Food & Beverage)

  Westin Anaheim Resort’s In-Room Dining servers will execute dining service delivery exclusively to all room and suites of our resort, creating a restaurant-like atmosphere in the comfort of our guests’ room. The server will be a dynamic individual who is able to take orders, serve the in-room table and manage a dining experience with fine dining abilities and finesse to adhere to Westin Anaheim Resort’s high standards. Our serves will be the face of our culinary operation and responsible for our customers’ experiences. Food server responsibilities include ensuring our carts & tables are clean to Covid-19 sanitation standards and tidy upon delivery, describe order and attend to any other need while in guest room. The server will be quick on their feet (literally and metaphorically) and have a polite and friendly attitude.

• Lead Garde Manger (Chefs/Kitchen)

  The Lead Garde Manger position is responsible for the preparation and supervision of all cold prepared foods in the Garde Manger kitchen. In addition, the Lead Garde Manger position will work as needed on Pantry stations in the restaurants and supervise as needed. The Lead Garde Manger person is responsible for creating and adhering to recipe cards and standards. This position must have great knowledge of cold food techniques such as emulsifications, dressings, canapes and food displays. This position at times will be required to do certain cooking techniques such as blanching, roasting and grilling in order to complete cold food preparation. This position may also be required to do basic butchery.

• Receiving Clerk (Operations)

  JOB OVERVIEW: Receiving involves numerous details and a watchful, organized team member to follow the standards. As a Receiving Clerk, some of your duties will include ordering, stocking, and rotating product. You will assist with creating and maintaining inventory pars, as well as maintaining a neat, clean, and organized storage room. You will help team members with locating product, creating purchase orders and taking special orders for events. This role also orders and is responsible for the requisition process internally for all departments.

• Restaurant Busser (Chefs/Kitchen)

  OVERVIEW: A busser serves patrons by setting tables; placing and replacing silverware; keeping beverage glasses full; help with running food when necessary, adhering to sanitation and safety policies; clearing and cleaning tables, chairs, and environment. Busser will occasionally serve food and beverages to patrons at tables. The busser must possess professionalism, is friendly and will strive to meet the highest standards of quality customer service.

• Restaurant Food Runner (Chefs/Kitchen)

  OVERVIEW: As a Westin Anaheim Resort’s the runner is responsible for ensuring each customer’s food order is delivered promptly and without mistakes. You will organize food tickets, communicate with cook staff to ensure each course is distributed and ready in order, and deliver the completed meals to the customer’s table.

• Restaurant Server - Tangerine (Food & Beverage)

  OVERVIEW: Westin Anaheim’s Outlet servers will execute dining service from any outlet to include; Tangerine Room (Mainly), RISE, Bella’s Splash pool or Bar 1030. The server will be a dynamic individual who is able to take orders, serve tables and manage a dining room with fine dining abilities and finesse to adhere to Westin Anaheim Resort’s high standards. Our serves will be the face of our restaurants and responsible for our customers’ experiences. Food server responsibilities include ensuring our tables are clean to Covid-19 sanitation standards and tidy when guests arrive, presenting menus and serving food and beverages.

• Room Attendant (Housekeeping)

  OVERVIEW: The Room Attendant is responsible for maintaining clean and attractive guestrooms while providing attentive, courteous and efficient service to all guests. Must meet or exceed 4 Diamond standards.

• Senior IT Analyst (Technology/IT)

  As a member of the property IT staff your role will support Corporate and all properties through overall supervision of IT resources throughout the properties. Resources include guest, team personnel, management tools, network infrastructure, storage, telecommunications, servers, email, firewalls, security, operating systems, helpdesk software and budget constraints. Responsibilities also include vendor relations, software license compliance and auditing. These duties described in the job description will be for supporting Anaheim Hotel, Wincome, Avenue of the Arts and Westin. Performs other duties and responsibilities as requested or required.

• Tangerine Host/Hostess (Food & Beverage)

  OVERVIEW: As a Westin Anaheim Resort’s Host/Hostess, you will be responsible for exceeding guests expectations by being the face of the outlet and creating the first impressions by providing them with friendly, prompt and attentive service that is tailored to the customer’s preference. Seat guests in the dining and bar areas while ensuring a smooth handoff to service staff. Ensures that the guests are seated and attend to any questions that they may have. A Host will be an operator and possess skillful organizational skills to maintain the dining area well controlled, answer phones, and reservations in a prompt and professional manner as well as direct calls when applicable.

Apply for these jobs at careers.wincomeusa.com/westin-anaheim/jobs

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