Jobs at Montage International

Cleans, sanitizes, transports, and stores kitchenware, cookware, and food-service equipment. Maintains kitchen, dishwashing, trash, recycling, and oil-bin areas; stocks equipment and towels; supports food and beverage events; monitors dishwashing equipment and sanitation procedures; and follows food safety guidelines. Requires flexible scheduling, basic communication skills, physical mobility, and the ability to lift up to 50 pounds and push carts up to 200 pounds.

Supervise lobby lounge food and beverage operations by training staff, monitoring inventory, assisting with scheduling and labor controls, maintaining service standards, ensuring timely professional service, completing department setup, and resolving guest requests. The role focuses on leading teams and creating exceptional guest experiences while supporting administrative duties and maintaining physical readiness for extended standing and lifting.

Supports the Director of Security in managing hotel security operations, policies, incident reporting, fire and life safety, emergency preparedness, key control, safety committees, OSHA training, and workers’ compensation processes. Administers access control and CCTV systems, trains associates, develops standard operating procedures, and helps protect hotel guests, associates, and assets. The role requires flexible scheduling, strong leadership and communication skills, technology proficiency, and the ability to perform physically demanding duties.

Lead property operations to meet guest service and financial goals. Oversee multi-department execution, P&L, budgeting, vendor contracts, projects, compliance, talent development, associate engagement, and continuous improvement.

Supervise day-to-day stewarding operations in a hotel kitchen, coordinate with culinary and service teams, ensure cleaning/sanitizing of dishes, equipment, and linens, maintain inventory and sanitation standards, train staff on dishwashing equipment and procedures, perform physical tasks (lifting, pushing carts), run daily briefings, assist with administrative duties and guest service as needed.

Supervise day-to-day stewarding operations, coordinate with kitchen and service teams, oversee dishwashing and sanitizing procedures, manage inventory and linen, train staff on dishwashing equipment and sanitation, conduct lineups and assist with administrative duties, and maintain cleanliness and safety standards.

Manage, coordinate, and execute group meetings and events from contract turnover through post-event billing. Oversee room blocks, meeting space, BEOs, catering execution, client relations, forecasting, site visits, and on-site client check-ins. Ensure contractual compliance, collaborate with culinary and hotel departments, enforce deadlines, produce conference resumes, and support SOP development to maximize revenue and guest satisfaction.

Lead and manage banquet operations including staffing, training, scheduling, budgets, quality standards, inventory control, safety/sanitation, and coordination with Meetings & Events and Culinary to ensure flawless guest events and profitability.

Pre-register guests and assign rooms to maximize revenue and ensure smooth arrivals. Coordinate with Housekeeping, Guest Reception, Concierge, and group services; handle calls, room moves, third-party billing, and support check-ins as needed.