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We offer opportunities to work with smart, inspiring, and collaborative teams where respect for individual talents, whether you are new in the industry or a seasonal hotelier looking for a new challenge, is the norm. 


We are looking for passionate individuals to join our team.

Guest Services Officer

Responsible for processing the check-in and check-out of Club Lounge guests. Conducts oculars and provides assistance during food and beverage service at the Club Lounge. Well-versed with the products, services, and amenities offered by the hotel and perform other tasks required.


Reservations Agent

Provides efficient customer service and handles the process of room reservations.


Account Manager - Events

Manages Events Sales Accounts and delivers individual revenue targets set by the Company by executing specific Sales and Marketing responsibilities. Responsible for promoting, soliciting, and generating sales for Events/Banquets; assists in generating sales for F&B and Rooms.


Sales Coordinator

Provides administrative assistance to the whole sales and marketing team, and liaises with other departments and clients to deliver the service most suitable to their needs. Produces reports on progress within the department and outlines any developed strategies to improve.


Shift Supervisor

Ensures the efficient and timely accomplishment of all engineering works in the hotel plant and equipment such as air conditioning and ventilating system, building electricity system, lighting, emergency power system, elevator system, communication system, CATV system, fire alarm system, fire suppression system, hot and cold water system, sanitary/sewerage system, and other hotel facilities. Should have the ability to lead the staff during the shift in terms of Guest Assistance and assistance as required by other departments. In charge of the Engineering department’s shift operations.


Plant Technician

Maintains and operates all plant equipment. In charge of overall plant facilities and major equipment of the property, in terms of operations and maintenance.

Commis 3 – Alfred

Responsible for the daily food preparation and all tasks given by Chef De Partie in Alfred kitchen. Ensures all standards set by Senior Sous Chef in food preparation for Ala Carte are followed.


Commis 3 - Cold Kitchen

Responsible for preparing cold items and ready-to-eat foods.


Commis 3 – Banquet Kitchen

Helps with daily production, handling of events, and maintaining the cleanliness of the kitchen.

Commis 3 – Pastry

Helps in creating pastries, baked goods, and confections by following a set recipe. Prepares ingredients, handles baking and other kitchen equipment, and organizes food stocks and inventories.


Chef De Partie – Pastry

Manages the pastry section and works together with the immediate head or Sous Chef to ensure a successful working environment. Creates, bakes, and decorates cakes, pastries, and other items. Monitors the food cost. Responsible for monitoring the stock of baking ingredients.



Maintains a high standard of hygiene and sanitation at the back of the house. Provides Mise en place of service equipment to kitchen and restaurant.


Front Desk Associate

Assists guests effectively, courteously, and professionally in all front office related functions. Maintains a high standard of service and hospitality at all times. Highlights the amenities and services of the hotel to prospective guests, and utilizes all resources to ensure guest satisfaction.


You may submit your resume to the Human Resources Department or email