Technology H-2B Sponsorship Jobs in California

COMPENSATION TYPE: Yearly

Highgate Hotels:

Highgate is a premier real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in U.S. gateway markets including New York, Boston, Miami, San Francisco and Honolulu, with a rapidly expanding presence in Europe, Latin America, and the Caribbean. Highgate’s portfolio of global properties represents an aggregate asset value exceeding $20B and generates over $5B in cumulative revenues. The company provides expert guidance through all stages of the hospitality property cycle, from planning and development through recapitalization or disposition. Highgate also has the creativity and bandwidth to develop bespoke hotel brands and utilizes industry-leading proprietary revenue management tools that identify and predict evolving market dynamics to drive out performance and maximize asset value. With an executive team consisting of some of the industry’s most experienced hotel management leaders, the company is a trusted partner for top ownership groups and major hotel brands. Highgate maintains corporate offices in London, New York, Dallas, and Seattle.

LOCATION:

Hyatt Regency San Francisco Downtown SOMA is an artful blend of chic design and exemplary service. The hotel is conveniently located in the South of Market district and is within walking distance to premier Union Square shops and designer boutiques, trendy SOMA dining and lounge hot spots, the Powell Street Cable Car Terminal and Market Street Vintage Trolley Car line. Explore the Artisan shops at the Ferry Building and experience local favorites in Chinatown, Fisherman's Wharf, Mission District and North Beach. This modern, ultra-chic hotel has 686 guestrooms.

Overview:

Responsible for the management of all aspects of the Banquet Department functions, in accordance with Hotel standards. Directs, implements and maintains a service and management philosophy which serves as a guide to respective staff to ensure 100% guest satisfaction.

Responsibilities:

• Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
• Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.
• Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day.
• Maintain positive guest relations at all times.
• Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately.
• Resolve guest complaints, ensuring guest satisfaction.
• Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
• Maintain complete knowledge of:
• Manual system procedures.
• Daily house count, arrivals/departures, VIPs.
• Scheduled in-house group activities, locations and times.
• Correct maintenance and use of equipment.
• All department policies/service procedures.
• Maintain complete knowledge of service requirements for each scheduled function:
• Detailed menu selections, major ingredients, appearance, texture, quality standards, garnish and method of presentation.
• Particular characteristics/descriptions of wines/champagnes ordered.
• Prices of specified selections of cash functions.
• Groups' names and background.
• Type of functions and expected attendance/guarantee numbers.
• Scheduled hours of service.
• Special requests/arrangements.
• Order of service, traffic flow in room.
• Payment arrangements.
• Maintain complete knowledge of strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving.
• Check storage areas for proper supplies, organization and cleanliness. Instruct designated personnel to rectify any cleanliness/organization deficiencies.
• Establish par levels for supplies and equipment. Complete requisitions to replenish shortages or additional items needed for the anticipated business.
• Requisition linens/skirting required for business and assign staff to transport such to the storage areas.
• Review sales for previous day and resolve discrepancies with Accounting. Track revenue against budget.
• Retrieve and organize Banquet Event Orders (B.E.O.'s) according to departmental standards. Make note of changes as received from Catering and post function sheets for the next 7 days.
• Prepare weekly work schedules in accordance with staffing guidelines and labor forecasts. Adjust schedules throughout the week to meet the business demands.
• Ensure that staff reports to work as scheduled. Document any late or absent employees.
• Coordinate breaks for staff.
• Inspect the scheduled function areas/rooms for cleanliness, working condition and proper furniture/equipment set up; rectify any deficiencies with respective departments.
• Meet with the Chef and Stewarding to review scheduled group's menu and equipment requirements.
• Ensure agreement of delivery times, amounts and special arrangements.
• Prepare station assignments according to group requirements and Hotel standards.
• Assign side work to Servers in accordance with departmental procedures. Communicate additions or changes to the assignments as they arise throughout the shift.
• Conduct pre-function meeting with Servers and review all information pertinent to set-up and service of group.
• Inspect grooming and attire of staff; rectify any deficiencies.
• Inspect table set-ups; check for cleanliness, neatness and agreement with group requirements and departmental standards; rectify deficiencies with respective personnel.
• Check bar set-ups for cleanliness, organization and agreement with group requirements and departmental standards; resolve any problems.
• Check buffet tables/receptions/coffee breaks for cleanliness, attractiveness, layout; ensure agreement with function order and departmental standards; resolve any problems. Ensure replenishment of items as specified on event orders and requested by group contact.
• Set out name cards, escort cards in accordance with group requirements and departmental standards.
• Organize head table assembly and assist in group's entrance into the function area.
• Meet group coordinator/host(ess) prior to function, make introduction and ensure that all arrangements are agreeable.
• Greet guests upon arrival at function and assist in seating as required by group in accordance with departmental standards.
• Direct Servers on timing of service throughout function.
• Communicate additional meal requirements and special requests to the Kitchen.
• Constantly monitor staff performance in all phases of service and job functions, ensuring that all procedures are carried out to departmental standards; rectify any deficiencies with respective personnel.
• Assist Banquet staff with their job functions to ensure optimum service to guests.
• Observe guest reactions and confer frequently with service staff to ensure guest satisfaction.
• Promote positive guest relations at all times.
• Total all charges for the group function, prepare check and present to group contact for payment. Adhere to all cashiering procedures/policies.
• Ensure that unused food is returned to the Kitchen, that designated condiments are broken down and properly stored (butters, cream, dressings, etc.) and that all Banquet supplies are returned to designated storage areas.
• Direct the final breakdown of function room and clean up. Ensure all department standards are met.
• Answer outlet phone within 3 rings, using correct salutations and telephone etiquette.
• Access all functions of the P.O.S. system in accordance to specifications. Restock journal tape and change ribbons as needed.
• Handle void checks in accordance with Accounting procedures.
• Assist servers with expediting problem payments. Ensure all cashiering procedures are processed in compliance with Accounting standards.
• Issue manual checks when the system is down and ensure accountability of such.
• Run system-closing reports and ensure that all Servers' checks are closed before they sign out.
• Ensure all closing duties for staff are completed before staff sign out.
• Provide feedback to staff on their performance. Handle disciplinary problems and counsel employees according to hotel standards.
• Respond to all calls and email promptly.
• Prepare and submit daily/weekly payroll and tip distribution records.
• Complete work orders for maintenance repairs and submit to Engineering. Contact Engineering directly for urgent repairs.
• Document pertinent information in department log book.
• Complete all paperwork and closing duties in accordance with departmental standards.
• Review status of assignments and any follow-up action with on-coming Supervisor/Manager.

QUALIFICATIONS

• High school graduate or equivalent vocational training certificate, some college.
• Minimum 21 years of age to serve alcoholic beverages.
• 5 years experience as an Assistant Banquet Manager/Supervisor, preferably a 4 star Hotel.
• Food handling certificate.
• Knowledge of various food service styles (i.e., French service, Russian service, tableside flambé service, Butler style service).
• Knowledge of specific room set-up styles.
• Knowledge of organizing service from information on B.E.O.'s.
• Knowledge of staffing guidelines/requirements for various types of banquet functions.
• Fluency in English both verbal and non-verbal.
• Compute basic arithmetic.
• Familiarity with food and beverage cost controls.
• Familiarity with Sales and Marketing tools for Banquets.
• Ability to:
• perform job functions with attention to detail, speed and accuracy.
• prioritize and organize.
• be a clear thinker, remaining calm and resolving problems using good judgment.
• follow directions thoroughly.
• understand guest’s service needs.
• work cohesively with co-workers as part of a team.
• work with minimal supervision.
• maintain confidentiality of guest information and pertinent hotel data.
• ascertain departmental training needs and provide such training.
• direct performance of staff and follow up with corrections when needed.

BENEFITS:

We are pleased to offer to our full-time associates a comprehensive and competitive benefits package designed to support your health, well-being, and financial future.

• Medical insurance, dental insurance, vision insurance, life insurance, short-term and long-term disability insurance
• 401(k) Retirement Plan with employer matching contributions
• Paid holidays
• Paid vacation
• Paid sick leave (provided in accordance with applicable law)
• Employee assistance program (EAP)
• Educational opportunities / Tuition reimbursement
• Paid jury duty leave, personal leave, medical leave, and military leave in accordance with applicable law

For Employees Based in Washington:

- 8 paid holidays per year
- Up to 20 days of paid vacation per year, based on classification and length of service
- Paid Sick & Safe Time accrues at 1 hour for every 30 hours worked, with up to 72 hours of unused time carried over from one anniversary year to the next.

For Employees Based in Colorado:

- 8 paid holidays per year; employees working in the City of Denver receive 64 hours of designated holiday time per calendar year
- Up to 20 days of paid vacation per year, based on classification and length of service
- 6 days or 48 hours of Paid Sick Leave per year, accrued at 1 hour for every 30 hours worked.

For Employees Based in California:

- 8 paid holidays per year
- Up to 20 days of paid vacation per year, based on classification and length of service, capped at 1.5x annual accrual rate; non-supervisory employees working in the City of Los Angeles accrue up to 22 days of Compensated Time Off, based on length of service capped at 192 hours of combined PST and CTO.
- Paid Sick Time accrues at 1 hour for every 30 hours worked, unused time is carried over from one anniversary year to the next up to a maximum of 80 hours; employees working in the City of Los Angeles are provided 40 hours of Paid Sick Time annually on their anniversary, unused time is not carried over from one anniversary year to the next.

Please note that certain benefits described above for associates in Washington, Colorado, and California may vary for associates covered by a Collective Bargaining Agreement (“CBA”). For such associates, eligibility for and the terms and conditions of benefits are governed by the applicable CBA and any applicable plan documents, and may differ from the benefits described above. In the event of any conflict or inconsistency, the terms of the applicable CBA and governing plan documents will control, as applicable.

The above-referenced benefits do not apply to part-time positions.

POSTING DATE:

9/22/2026