Responsible for helping servers, supervisors and managers in all restaurant duties needed.

Requirement: 1 year supervisory experience in a fine dining establishment. Good communication skills with the ability to push/pull/lift up to50lbs.

We're looking for an Accounts Receivable Clerk. This candidate must be an organized self-starter, innovative and have strong oral and written communication skills. Must have basic knowledge of accounting and computer operations. Must be able to analyze and resolve issues that come up with regard to collections and credit. The primary responsibility is to process billing of our clients and guests in timely manner working along side of the Director of Finance.     Hours: Must be able to work day or evening shifts, including weekends and holidays, as needed.  Although overtime is not always available, employees must be able to work overtime if business demands require them to. (this is only permitted with manager/supervisor authorization).

The Hotel ELEO is hiring for a Restaurant Manager for Covey Kitchen+Cocktails. The ideal candidate would fill the leadership role over the Restaurant and Bar. This position reports to the General Manager, while working in collaboration with the Executive Chef and Sales team to maintain high standards of food and beverage quality, service, and maximizing profits.

We are seeking a full time Sales Coordinator. The position is Monday- Friday 9a-5p, reporting directly to our Director of Sales and Sales Manager. The ideal candidate should possess administrative experience with a dynamic personality to support the sales team. Duties will include but are not limited to managing accounts receivable, answering phones, processing letters, contracts and proposals, working with groups utilizing our meeting room and conducting site visits.

POSITION PURPOSE: Set up of Banquet Room and serve food and/or beverages in a friendly, courteous and professional manner according to Pyramid Hotels' high standards of quality. ESSENTIAL FUNCTIONS: Set up banquet room as instructed by Banquet Captain to include linen, serviceware and glassware. Attend roll call meetings before events to learn function particulars, including guest and hotel expectations. Greet guests and respond to requests in a friendly and courteous manner. Serve the food and/or beverage in the order and to the expectation of the Banquet Captain to ensure consistency in the order throughout the banquet. Promptly bus dishes as guests complete each course and/or meal at the end of the meal or function. Replenish beverages as necessary, and check with guests for overall satisfaction. Practice Teamwork and "Clean as you go" policies. Once banquet is complete reset banquet room according to Captain's specifications to ensure the readiness of the room for the following function as well as sanitation of banquet areas. Mandatory attendance for monthly departmental meetings. Other: Regular attendance in conformance with the standards