The award winning Townsend Hotel welcomes the opportunity to meet individuals who have the desire, skill, motivation and determination to become a part of a world class organization.

Townsend Hotel Applications are accepted for open positions on Wednesdays between 11am-2pm at our Front Desk. We are located in the heart of downtown Birmingham at 100 Townsend Street, Birmingham, Michigan, 48009.


Employment Application

Email our Human Resource Director.


Currently Accepting Applications for:



Bell/Door Person                  Turn Down Attendant

PAC (Public Area Attendant)           House Person

   Laundry Attendant                        Front Desk Agent      

Shift Engineer     



Server Assistant (Busser)

Retail Bakery Supervisor 

Line Cook - Rugby Grille Restaurant

In-Room Dining

AM Service - Rugby Grille Restaurant


Mission Statement & Highlight of Benefits

· Provide a "world class" experience for every guest and client that is engaging, enduring and results in greater business and greater opportunity for hotel staff.

· The work environment will be noted for its open and effective communication, team effort and mutual respect for and between all employees, centered around a philosophy of life long learning.

  • Medical, Dental, Vision and Prescription Coverage
  • Life Insurance
  • Voluntary Insurance Product Line
  • Paid Time Off Program
  • 401k Plan
  • Paid Holidays


The Townsend Hotel is an equal opportunity employer and does not discriminate on the basis of race, color, gender, religion, age, sexual orientation, national or ethnic origin, disability, marital status, veteran status or any other occupationally irrelevant criteria.

Shift Engineer

  • Preventative Maintenance – 40%
    • Must visually inspect and detect items needing repair and requires a considerable knowledge of a wide variety of maintenance trades.
    • Detailed record keeping in English is required for logs and inspection sheets.
    • Ensure the safe and efficient operation of the hotel’s power plant including boilers, chillers, air compressors and related equipment in order to supply heat, air conditioning, steam, water and related mechanical services in sufficient quantities to meet the hotel’s needs.
    • Monitor, maintain, repair and carry out the preventative maintenance program on the hotel’s heating, ventilation and air conditioning equipment.
    • Maintain and repair and install mechanical and electronic locks throughout the facility to ensure proper operation and security.
    • Maintain and repair paint, wall coverings, stained and varnished surfaces of building structure, furniture and equipment throughout the facility in order to project a neat and well-maintained appearance.

Bell Staff

  • Guest Services – 90%
    • Responsible for providing assistance and service to guests in order to ensure that their arrival and departure experience is pleasurable and informative. 
    • Responsible for all transport and storage of guest luggage, delivering of packages, mail, faxes, and must be knowledgeable of all hotel amenities.
    • Act as doorman as guests enter and exit the hotel.
    • Required to work overnight shifts on rotation.  During overnight responsible for room service orders and valet.
  • Side Work – 10%
    • Shoe shine for guests
    • Keep lobby and hallways clear of luggage and clutter.
    • During down time polish bell carts, and wipe windows.
    • Keep marble floor in the lobby clear of debris from outside and dry on wet/rainy days.

Front Desk Agent

  • Guest Services – 90%
    • Provide courteous guest service by responding promptly and efficiently to inquiries, directions, requests, complaints, and by accurately processing guest mail and messages.
    • Assists guests upon arrival and departure, handling check-in and check-out procedures. 
    • Direct incoming phone call requests to the correct phone extensions.
    • Take reservations when reservations agent is not scheduled.
    • Administrative – 10%
    • Send faxes as needed
    • Print daily and pre shift reports
    • Perform Bucket Checks during shift

Turn Down Attendent

  • Operational – 98%
    • Complete task assigned by Director of Housekeeping or Housekeeping Supervisor.
    • Complete 20-item Turndown Checklist up to 50 times per day
    • Understand and maintain the standards of a five-diamond and five-star hotel as determined by industry rating organizations (AAA and Preferred).
    • Professionally handle guest requests and complaints by completing requests or referring them to a Manager or Director.
    • Promptly delivering items left behind by departed guest (lost & found) to a Manager or Director.
  • Cleaning & Upkeep – 2%
    • Identify problems that can inhibit standards of excellence in service and cleanliness.
    • Maintain a clean turndown cart, ice containers and other supplies.
    • Assist with guest room cleaning or laundry as per guest or managers request.
    • Assist with public area cleaning.

PAC Attendant

  • Public Area Cleaning – 60%
    • Checks lobby area and all public restrooms frequently for cleanliness and replenish especially when functions are being held.
    • Vacuum behind Front Desk and cleans offices of hotel.
    • Clean Front lobby, fitness center and business center.
    • Secures housekeeping office and laundry when not present in immediate area
    • Reports any unattended guest requests to Night manager before leaving.
    • Checks outside areas of building, for cleaning and trash removal of outside containers.
  • Laundry / Turndown – 25%
    • Washes and dries as much linen in laundry as time will allow & handle in house guest pressing.
    • Performs guest turndown service when needed
    • Check linen rooms to see if they have been properly secured.

House Person

  • Operations – 75%
    • Empties all trash receptacles and ashtrays in corridors and public areas.
    • Cleans all outside area walkways; sweeps stairways and landings; cleans railings and washes all EXIT doors.
    • Spot checks elevators, tracks, chrome, and stainless steel.
    • Spot-cleans walls and doors; removes cobwebs; cleans fire extinguishers.
    • Wipes baseboards, railings, phones, walls, ice machines, pictures and wall sconces.
    • Collects soiled linen from room attendant’s carts and delivers to area assigned.
    • Vacuums all inside corridors at least twice a week.
    • Assists in stripping rooms with linen and trash when necessary, as requested by Housekeeper/Manager.
    • Deliver cribs and roll aways and other guest request items to guest rooms.
    • Removes trash periodically from all closets and public area and hallway trash cans.
    • Reports to Housekeeper with necessary information.

Retail Bakery Supervisor – Full Time

The Supervisor’s work duties will be delegated in the following manner:  60% of the time will be spent engaged in customer service activities (includes providing friendly and prompt service to customers, product knowledge, answering questions, placing special orders, cashiering, preparing lunch food items, answering telephones and taking bakery orders, closing out at end of the day); 30% of the time will be spent on performing duties associated with day to day bakery operations, (rotation of bakery products, receiving and inspecting products for accuracy of shipment, temperature and quality, prepares various bakery foods, maintains cleanliness and proper sanitation standards in the bakery, storage and work areas); 10% of the time will be spent supervising and managing a staff of three to four associates (includes creating the schedule, monitoring attendance and time clock punches, performance management and disciplinary actions).  Essential Skills will include (2) years previous supervisory or management experience in a retail bakery or other food and beverage outlet.  Must have excellent customer service skills, be detail oriented, proficient in basic math skills and possess excellent communication skills both verbal and written. 

Line Cook – Rugby Grille Restaurant – Full Time

Full time, hourly position, works various days and hours depending on business demands, including weekends and holidays. Formal culinary training preferred, plus 2 years working experience in hotel/restaurant kitchens. Must be detail oriented; possess time management skills, able to follow directions, read tickets, and work as a team member. The line cook will spend approximately 90% of the shift prepping and executing customer food orders.  The line cook will be responsible for prepping his/her station and will be knowledgeable of daily restaurant operations. The line cook will spend approximately 10% of the shift maintaining the kitchen in acceptable sanitary condition and cleans all line equipment per posted side work schedules.  The line cooks will inform the Executive Chef of any problems, during shift (e.g. “86” items, personnel problems, and production issues).  Requires ability to stand/walk for significant periods. Requires ability to move fingers and hands quickly and easily. Requires ability to communicate verbally to kitchen/hotel staff. Requires ability to lift 20-50 pounds frequently; up to 100 pounds infrequently. Requires ability to bend, stoop, reach, and stretch. Requires ability to taste and smell cooked foods.

AM Service - Rugby Grille

  • Guest Services – 90%
    • Proper presentation and of timing of food and beverages.
    • Check and cash handling responsibility.
    • Knowledge of computerized P.O.S. operations.
    • Communications with expediter, bartender, and management.
    • Handling guest requests.
    • Anticipating and exceeding guests’ expectations through keen observation of surroundings.
    • Menu and wine knowledge.
    • Greeting and seating of guests.
    • Presentation of Specials and items of interest.
  • Side Work – 10%
    • Attend tasting to prepare for quizzes.
    • Attend pre-meal meetings for every shift.
    • Completion of all side work.
    • Special projects/duties as assigned by Director of Restaurant Operations.
    • Set up and detail of assigned station and side work.
    • Maintenance of assigned tables and work areas in kitchen and dining room.
    • Reporting of all problems, complaints, and compliments.


  • Guest Services – 95%
    • Fully knowledgeable of menu prices, daily specials, menu items, open table and micros systems.
    • Aware at all times of the guest’s needs.
    • Neatly attired at all times in the required uniform/personal clothing and maintains a professional and congenial attitude.
    • Alert to the operation of the Rugby Grille.
    • Receive all incoming telephone calls to the restaurant. Takes reservations properly as assigned by management.
    • Maintains a positive working atmosphere in the dining room and in all areas of contact operationally.
  • Side Work – 5%
    • Perform other reasonably related duties as assigned by immediate supervisor and other management as required.
    • Checks station for neatness, cleanliness, proper setup, and backup supplies.
    • Complete daily abstracts and recordings of specific forms to be used by management.



  • Guest Services – 80%
    • Aware at all times of the guest’s needs and works as integral part of the wait/bus person team.
    • Neatly attired in the requested uniform and carries self with a professional and congenial attitude.
    • Pours water for each guest and refills when needed. This included refilling water; coffee and tea whenever below suggested refill line.
    • Remove all unused and dirty dishes once finished by the guest.  Crumbs and does what is necessary to maintain a clean table top.
  • Side Work – 20%
    • Sets up and replaces covers on tables between seating with clean linen, silver and glassware.
    • Keeps proper housekeeping maintenance of dining area.
    • Deliver dirty linen to basement storage area.
    • Ensures proper setup breakdown as well as within the scheduled time frame by wait staff.
    • Reports to work on time (registering in/out on a timecard). Checks any assigned stations for proper setup, supplies, and neatness.

In-room Dining

  • Guest Services – 75%
    • Complete knowledge and understanding of all menu items.
    • Organize and expedite delivery of any guest amenities.
    • Answer phone calls in accordance with five star standards, using the guest’s name.  Place orders, upselling menu items.
  • Side Work – 25%
    • Create menu of the features of the day should be slipped under the door no later than 4:30 P.M.
    • Silverware needs to be polished, glasses wiped down with footies on them, salt and peppers filled, menus; should be where they can be reached and make sure they are updates, bread fold and napkins folded, bread drawer pre warmed, ice bucket filled, coffee cups and saucers stocked for the shift, silver trays wiped and polished and clean napkins and table clothes stocked.
    • Flowers and bud vases need to be cleaned and stocked ready to go.  Other prep work essential to completing work.
    • Leave your station the same way you would like to find it.

Laundry Attendant

  • Operations – 75%
    • Separate linen according to classification, fabric and color.
    • Operate washers and dryers as per established procedures.
    • Sort out stained linen for pretreating and for rewashing.
    • Fold, stack and store all clean linen.
    • Clean dryer filters after every two loads.
    • Turn in all lost and found items in a timely manner.
    • Provide assistance to other employees to contribute to the smooth operation of the department and the property.
    • Report any hazardous conditions or malfunctions of equipment to Director or Supervisor or Engineer.
  • Discard – 5%
    • Separate, count and record damaged and discarded linen and place it in designated area on a weekly basis.
  • Clean & Organize – 5%
    • Keep supplies and storage area orderly at all times.