Teams at Loews Hotels & Co

Maintain cleanliness and sanitation in kitchen and back-of-house areas by washing and sanitizing dishes and equipment, operating dishwashers, disposing of waste, restocking supplies, supporting culinary and banquet teams, reporting equipment issues, following safety and food-handling guidelines, and working varied shifts as needed.

The Bell Person welcomes and assists guests, handles luggage, provides information about the hotel and local attractions, ensures guest safety, and maintains cleanliness.