Jobs at Oliver Hospitality

The Social Sales Manager will generate hotel and event business, manage client accounts, develop sales plans, conduct site inspections, negotiate and close bookings, and achieve revenue and room-night goals. The role also supports event coordination, onsite execution, client communications, reporting, market analysis, and collaboration with events, operations, and revenue management teams to deliver strong guest experiences.

Oversee Front Office, Housekeeping, and Guest Services operations while ensuring guest satisfaction, room readiness, financial performance, safety, and brand standards. Lead recruitment, training, scheduling, and development; resolve guest escalations; coordinate inventory, occupancy, and maintenance needs; establish procedures; analyze feedback and operational data; and serve as Manager on Duty.

Wash, sanitize, and store dishes, glassware, and utensils; maintain kitchen cleanliness; monitor cleaning supplies and dishwashing equipment; support food prep staff and follow safety procedures.

Supervise daily F&B operations including staff scheduling, hiring, training, inventory and cost control. Ensure guest satisfaction, handle complaints, enforce health, safety and alcohol regulations, maintain sales/cash records, prepare reports, and coordinate equipment maintenance.

Lead front-of-house operations, oversee restaurant/bars, catering and beverage functions. Hire, train and schedule staff; collaborate with Executive Chef on menus and promotions; manage budgeting, forecasting, inventory, payroll, function billing, guest relations, and support-department coordination to ensure service and financial performance.

Maintain cleanliness and sanitation across kitchen and food‑service support areas. Wash dishes and equipment, manage waste and recycling, support inventory and basic equipment maintenance, and assist chefs and banquet staff with setup and breakdown while following health and hotel sanitation standards.

Maintain cleanliness and sanitation in food-service environments by washing dishes and equipment, managing waste, organizing workspaces, and supporting kitchen and service teams to ensure hygiene compliance.

Lead all front-of-house F&B operations, including hiring, training, scheduling, menu development, catering/group sales, inventory, payroll oversight, guest service resolution, and coordination with Sales and support departments to maximize revenue and service standards.