December 6, 2022
The St. Gregory Hotel Dupont Circle Georgetown
2033 M Street NW
Washington, DC 20036
Telephone (800) 491-6126
An ideal hotel in the coveted Dupont Circle neighborhood, The St. Gregory Hotel sits within walking distance of the city’s most iconic neighborhoods including boutique-filled Georgetown and the restaurant filled Foggy Bottom. Guests can easily stroll along the Potomac River and explore the monuments and memorials of the National Mall, or wander Georgetown’s charming cobblestone streets. Whether you’re in town for business or pleasure, The St. Gregory Hotel is the ideal place to stay and relax in the heart of Washington’s most sought-after neighborhood.
Greet guests with a warm welcome at hotel entrance and provide services related to the transportation and storage of luggage and provide other guest services.
Assist Executive Chef in leading the kitchen with scheduling and coordinating associates as well as supervising the staff to ensure all food preparation is done according to standard. Chef de Cuisine is directly responsible for the entire kitchen operations in the absence of the Executive Chef.
Effectively lead and control housekeeping operations and staff, ensuring hotel rooms and public spaces are clean and well maintained in accordance with brand and/or HHM operations and financial standards. Create a work environment whereby housekeeping staff feels genuinely valued and appreciated for their efforts that are critical to creating an overall positive experience for the guests.
Position will supervise and manage hotel departments and oversee hotel operations as directed.
Greet, register and service guests in a friendly and courteous manner according to hotel/brand and sustainability standards.
Supervise housekeeping staff ensuring brand/hotel guest service and sustainability standards are met.
Balance revenue and settle accounts nightly, maintain files, and reset the system for the next day of operations while performing Guest Service Agent tasks and duties.
Assist the Executive Chef in the preparation of food and oversight of kitchen operations in accordance with established food quality, guest service and sustainability standards.