Conference Assistant Jobs in Austin, TX (NOW HIRING)

Join the Opening Team | Cedar Park Marriott Hotel & Conference Center | July 2026 an extraordinary career opportunity is taking shape in Cedar Park, Texas — and we want you to be part of it from day one. The Cedar Park Marriott Hotel & Conference Center is set to debut soon, and we are actively building the founding team that will launch one of the most anticipated hotel openings in the region. This landmark 297-room property will feature more than 30,000 square feet of premier meeting and event space, elevated dining experiences, and a culture of service excellence that reflects the very best of both PHG and Marriott.

About Prime Hospitality Group

Established in 2017, Prime Hospitality Group started with five Ruth’s Chris Steak House restaurants and swiftly grew to become the largest franchise group of the global brand with twelve current locations, and multiple other food and beverage concepts. In recent years, we have expanded into additional food and beverage concepts as well as into hotel hospitality space, creating a thriving collection of exciting service-oriented brands. Our newest concept, Un Deux Trois, is a French inspired café serving the finest espresso drinks and French Pastries. Prime Hospitality Group is proud to welcome the AC Marriott Chesterfield as the first fully managed hotel in our portfolio.

PHG is also excited to open the Cedar Park Marriott Hotel & Conference Center, a 297-room full-service hotel and conference center in the greater Austin market that will employ approximately 200 team members and serve as a premier hospitality destination. This addition marks an exciting new chapter as we bring our signature commitment to exceptional guest experiences into hotel management. We look forward to elevating this property with the same dedication, heart, and service-driven culture that define who we are.

Demand for Excellence ~ Passion for Hospitality ~ Desire to Win ~ Unwavering Commitment ~ Hunger to Grow

The Cedar Park Marriott Hotel and Conference Center is seeking an experienced, hands‑on Assistant General Manager to join our opening team and serve as the hotel’s operational co‑leader and second‑in‑command. Partnering with the General Manager, this position establishes the operating culture, converts property strategy into disciplined execution, and leads day‑to‑day performance across Rooms, Food and Beverage, Banquets and Events, Engineering, Loss Prevention, and other assigned functions — including leading readiness of people, systems, facilities, standards, and operating plans during pre‑opening. The ideal candidate combines strong operational leadership with financial acumen, executive presence, and a genuine passion for hospitality. This position is accountable for guest and customer satisfaction, associate engagement, brand delivery, financial performance, and protection of hotel assets, and serves as Manager on Duty with full authority for the property when the General Manager is unavailable.

• Own the cross-functional opening critical path, department readiness plans, milestone tracking, and timely escalation of issues affecting the opening date, guest experience, budget, or brand compliance.
• Coordinate with the General Manager, ownership, management company, Marriott representatives, construction and design teams, IT, procurement, vendors, and department leaders to ensure operational readiness of guest rooms, event venues, food and beverage outlets, and public and back‑of‑house spaces.
• Establish practical operating procedures, opening checklists, communication routines, staffing and training plans, inventories, hotel systems, cash and access controls, permits, licenses, contracts, and emergency procedures.
• Lead mock operations, test stays, trial meal periods and events, emergency exercises, punch walks, brand readiness reviews, and opening inspections; track deficiencies to closure and manage the pre‑opening labor and expense ramp.

• Direct daily operations across Front Office, Reservations, Housekeeping, M Club, Food and Beverage, Banquets, Event Operations, Engineering, Loss Prevention, and other departments as assigned.
• Maintain visible leadership during peak arrival and departure periods, group movements, major events, weekends, holidays, and operational disruptions.
• Champion the Marriott service strategy and Marriott Bonvoy recognition at every guest touchpoint; own escalated service recovery, authorize resolution, and ensure follow‑through.
• Analyze Guest Voice results, online reputation, customer feedback, and operating trends; implement measurable improvement plans across front‑of‑house and back‑of‑house teams.

• Partner with Sales, Event Management, Banquets, Culinary, Revenue Management, Engineering, Loss Prevention, and third‑party providers to deliver conferences, corporate meetings, weddings, social events, and community programs.
• Participate in pre‑convention meetings, event resume and banquet event order reviews, forecast meetings, site tours, and post‑event debriefs.
• Coordinate room blocks, meeting room setups, culinary and beverage service, audiovisual support, and public‑space flow for high‑volume and high‑profile events.
• Protect service, concept integrity, revenue, and profitability across all Food & Beverage outlets; monitor forecasts, labor, cost of sales, inventory, sanitation, and responsible beverage service.

• Assist the General Manager in developing and executing the annual business plan, operating budget, capital plan, forecasts, and property strategies.
• Review revenue, gross operating profit, flow‑through, labor productivity, departmental margins, and cost controls; hold leaders accountable for forecast accuracy and corrective action plans.
• Collaborate with Revenue Management, Sales, Marketing, Catering, and Event Management to maximize occupancy, average rate, RevPAR, group pace, and total hotel profitability.
• Recommend capital improvements, operating investments, and process changes based on guest impact, brand requirements, and return on investment.

• Partner with the Director of People and Culture and department leaders to recruit, select, onboard, train, coach, evaluate, recognize, and retain a high‑performing team.
• Set clear expectations and accountability for results, conduct, safety, and service standards; recommend or initiate employment actions in accordance with policy and applicable law.
• Develop department heads and emerging leaders through coaching, cross‑functional exposure, succession planning, and individualized development plans.
• Promote associate engagement, inclusion, well‑being, recognition, and internal mobility across the hotel.

• Ensure compliance with Marriott brand standards, management company policies, ownership requirements, and all applicable laws and regulations; maintain year‑round readiness for brand, health, safety, and regulatory inspections.
• Lead or support emergency preparedness, crisis response, incident management, business continuity, and severe‑weather response.
• Protect guest, associate, and company information and maintain effective cash, credit card, key, access, and data privacy controls.
• Build trusted relationships with customers, Marriott partners, vendors, contractors, the City of Cedar Park, and community organizations.

• Minimum of five years of progressive hotel leadership experience, including at least three years in an Executive Committee, Assistant General Manager, Director of Operations, Rooms Division, Food and Beverage, or comparable senior operational role.
• Demonstrated success leading multiple departments in a full‑service, upper‑upscale, convention, resort, or similarly complex hotel.
• Strong financial acumen in budgeting, forecasting, P&L analysis, labor management, cost control, and capital planning.
• Ability to interpret financial statements, forecasts, labor reports, guest feedback, event documents, contracts, and inspection reports; proficiency with hotel property‑management, point‑of‑sale, sales and catering, and reporting systems.
• Professional fluency in spoken and written English required; additional language capability is valued.

• Bachelor’s degree in Hospitality Management, Hotel and Restaurant Management, Business Administration, or a related field.
• Minimum of five years of progressive hotel leadership experience, including at least three years in an Executive Committee, Assistant General Manager, Director of Operations, Rooms Division, Food and Beverage, or comparable senior operational role.
• Experience with large meetings and events, multiple food and beverage outlets, high‑volume guest operations, hotel pre‑opening or major transitions, and Marriott.

• Operational excellence and strategic execution.
• Financial acumen and business planning.
• Guest and customer focus.
• Talent development and change leadership.
• Collaboration, judgment, integrity, and accountability.
• Composure and decisiveness during emergencies or high‑volume periods.

Authorized to work in the United States of America.

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities. Duties, responsibilities, and activities may change at any time with or without notice.

PHG is an equal opportunity employer that is committed to diversity and inclusion in the workplace. We prohibit discrimination and harassment of any kind based on race, color, sex, religion, sexual orientation, national origin, disability, genetic information, pregnancy, or any other protected characteristic as outlined by federal, state, or local laws. Our policy applies to all employment practices within our organization, including hiring, recruiting, promotion, termination, layoff, recall, leave of absence, compensation, benefits, training, and apprenticeship. PHG makes hiring decisions based solely on qualifications, merit, and business needs at the time. Reasonable accommodation will be provided to qualified individuals with disabilities to enable them to perform the essential functions of the position.