Your ultimate beach house and surfside resort, The Asbury was converted from a Salvation Army building to become the first new boutique hotel of its size in Asbury Park, in over 50 years. Asbury Lanes, a one-of-a-kind music and bowling venue was rehabilitated, reopened and reborn as a state-of-the art music venue whose wild history permeates every square foot. The Asbury Ocean Club is effortless living at its best – a collection of residential homes, a Beach Club, a boutique hotel, and an unprecedented suite of amenities. Why Us? At Sage Hospitality Group, we look for innovative leaders, with an eye for disruption. Never looking for someone just looking for a job, we are looking for the power players, the people who want to rise to the top. Sage allows for opportunities for growth and personal fulfillment, paying attention to the parts that keep us human and happy. We want to attract and retain associates that are engaged in our culture, passionate about hospitality and excited to enrich lives, one experience at a time. Sage Hospitality Group was founded on a spirt of bold individuality. By going our own way, we have created some of the world's best hotels, restaurants, and experiences. But the truth is, none of it would have happened without people like you. People who follow their own path, wo are hungry to learn and who love their community. People who do not sit around and wait, they just do. You belong here.
Provide guests with a fully stocked and well maintained mini bar. Responsibilities include but are not limited to taking accurate inventory of all in room mini bars, posting appropriate charges to the guest room bill, cleaning and defrosting the mini bars, maintaining and stocking inventory and ordering inventory from the storeroom.
Distribute magazine every 1st week of the month. Check and keep track of the items that will be expired in one month. Make sure that mini bar is cleaned and free of dust. Clean refrigerator once every 3months. Take out all beverages and wipe down the shelf. Wipe down the top of the fridge and both sides to make sure it's free of dust. Clean mini-bar snack tray once every 3months. Take out all the snacks and use micro-fiber to wipe the tray. Check the temperature of the refrigerator to make sure it's working properly. Restocking/Inventory of refreshment center inventory Accurately charging of guest folios Complete accurately, and in a timely manner, any assigned paperwork. Complete work orders on any deficiencies found in the guest room. Keep guest room secure at all times. Education/Formal Training High school or equivalent education required. Must have OLCC handlers card
Experience No prior experience required. Prior hospitality experience desired.
Knowledge/Skills Must be able to speak, read, write and understand the primary language(s) used in the workplace. Must be able to read and write to facilitate the communication process. Requires good communication skills, both verbal and written. Must possess basic computational ability. Working knowledge of applicable sanitation standards. Physical Demands The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Most work tasks are performed indoors. Temperature is moderate and controlled by hotel environmental systems. Must be able to stand and exert well-paced mobility for up to 4 hours in length. Must be able to lift up to 50 lbs. on a regular and continuing basis. Must be able to push and pull carts and equipment weighing up to 250 lbs. on a regular and continuing basis. Must be able to bend, squat and lift up to 75 lbs. on a regular and continuing basis. Must be able to exert well-paced ability in limited space. Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks. Must be able to exert well-paced ability to reach different floors of the hotel on a timely basis. Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity. Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees. Environment 90% indoor hotel and restaurant environment.10% outdoors as needed. Temperatures of -10 degrees in coolers and up to 100 degrees in kitchen.
