Sage Hospitality Resources Bus Attendant in Menlo Park, California
Amid the hubbub of the Silicon Valley, the new Hotel Nia is more than conveniently located; it will be a vital resource to local professionals and global guests alike. Founded on an understanding of its tech centric neighbors, Hotel Nia will deliver masterfully curated experiences to inspire and create an avenue for brilliance with guest’s personal and professional lives. This true luxury hotel is positioned to be brilliant, dynamic, social and cultured. Hotel Nia will be like no other property in the area; we like to say “the best cut diamond.” The goal is clarity for all experiences and will be reflected in all areas!
Featuring 250 guest rooms with a fresh take on the modern hotel, Hotel Nia will provide thoughtful tech and high touch experiences to guests and visitors. The restaurant and bar will feature a unique and communal experience with shared Mediterranean plates and inspired cocktails. An independent, intimate coffee shop creates a unique stay and offers a warm spot for locals to meet. Comfortable California style surrounds the pool bar and luscious courtyard and the spacious fitness center allows guests to stretch out and sweat. And as the center of Menlo Park, the 11,000 square foot flexible meeting space also opens up to 9,000 square feet of outdoor event space with sunny views. See more at www.hotelnia.com .
Check out what the industry is saying about us, and don’t miss this opportunity to join what will be the diamond hotel in the Silicon Valley! https://www.hotelnewsresource.com/article93739.html
We are proud to be an EEO/AA employer M/F/Disabled/Veterans. We maintain a drug-free workplace and perform pre-employment substance abuse testing.
Clears all used tableware, napkins and refuse from tables to tubs in bus station and wipes table, chairs and clears debris and crumbs from floor areas surrounding table.
Dealing with Ambiguity
Can effectively cope with change; can shift gears comfortably; can decide and act without having the total picture; isn’t upset when things are up in the air; doesn’t have to finish things before moving on; can comfortably handle risk and uncertainty.
Genuinely cares about people; is concerned about their work and non-work problems; is available and ready to help; is sympathetic to the plight of others not as fortunate; demonstrates real empathy with the joys and pain of others.
Is cool under pressure; does not become defensive or irritated when times are tough; is considered mature; can be counted on to hold things together during tough times; can handle stress; is not knocked off balance by the unexpected; doesn’t show frustration when resisted or blocked; is a settling influence in a crisis.
Relates well to all kinds of people – up, down, and sideways, inside and outside the organization; builds appropriate rapport; builds constructive and effective relationships; uses diplomacy and tact; can defuse even high-tension situations comfortably.
Must have basic knowledge of restaurant operations.
Lifting, pushing, pulling and carrying up to 50 lbs to include serving trays, carts, tables, chairs, and small equipment up to 75% of the time. Balancing, stooping kneeling, crouching, crawling, reaching handling, fingering throughout the shift. Mobility -full range of mobility and the ability to travel up to 300 feet on a regular basis throughout the shift. Continuous standing -during preparation, during service hours or during expediting. Must have vision ability to see minute objects at arms length, to read meters and controls.
Standard restaurant equipment including but not limited to coffee machines, ice machines, toasters and beverage dispensers. Broom, mop, vacuum and carpet shampooer. Continual exposure to hazardous chemicals used for cleaning.
Physically strenuous -continual standing, walking, bending and lifting in indoor environment. Intermittent exposure to extreme heat (dishroom & kitchen) and cold (coolers & freezers).
Full Time - Regular