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Entry Level Hospitality Management Jobs in Oregon

Hawks View Winery

HOSPITALITY MANAGER

Sherwood, OR · On-site

$70K/yr

Required Background (Read Carefully) This role requires prior restaurant management experience ... entry-level role and not a lifestyle position. Our Approach to Hospitality At Hawks View ...

Trilogy Enterprises

Be Seen First

Entry Level Sales Representative

Beaverton, OR · On-site

$45K - $65K/yr

Manage a designated territory while working toward individual and team sales goals * Participate in ... Previous sales, customer service, hospitality, or retail experience is helpful but not required At ...

Trilogy Enterprises

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Entry Level Sales Representative

Beaverton, OR · On-site

$45K - $65K/yr

Manage a designated territory while working toward individual and team sales goals * Participate in ... Previous sales, customer service, hospitality, or retail experience is helpful but not required At ...

ADP - RNOOID0030116697

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AT&T B2B Sales Representative (Entry Level)

Hillsboro, OR · On-site

$800 - $1.5K/wk

Clear advancement opportunities into leadership and management roles * Professional development in ... Previous experience in customer service, athletics, hospitality, retail, leadership organizations ...

ADP - RNOOID0030116697

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AT&T B2B Sales Representative (Entry Level)

Hillsboro, OR · On-site

$800 - $1.5K/wk

Clear advancement opportunities into leadership and management roles * Professional development in ... Previous experience in customer service, athletics, hospitality, retail, leadership organizations ...

Rivian

Service Advisor - Tualatin, OR

Tualatin, OR · On-site

An entry-level advisor manages the entire service workflow, from booking appointments to closing ... Backgrounds in hospitality, retail, or fast-paced, system-driven restaurants are highly valued.

Rivian

Service Advisor - Tualatin, OR

Tualatin, OR · On-site

Uphold Rivian's standards for hospitality, presentation, and process in every interaction. * Act as ... An entry-level advisor manages the entire service workflow, from booking appointments to closing ...

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Entry Level Hospitality Management information

What is entry level hospitality management?

Entry level hospitality management refers to starting positions in the hospitality industry that involve supervising staff, managing guest services, and ensuring smooth daily operations in establishments like hotels, restaurants, or event venues. These roles often provide foundational experience in areas such as customer service, scheduling, and problem-solving. Entry level managers typically work closely with senior management to learn industry best practices and may advance to higher leadership roles as they gain experience.

What is the difference between Entry Level Hospitality Management vs Front Desk Agent?

AspectEntry Level Hospitality ManagementFront Desk Agent
Required CredentialsHigh school diploma or equivalent; some roles may prefer hospitality certificationsHigh school diploma or equivalent; customer service experience helpful
Work EnvironmentHotels, resorts, event venues; overseeing operations and staffFront desk of hotels; guest check-in/out, reservations
Employer & Industry UsageHotels, resorts, hospitality companiesHotels, motels, inns
Common Search & ComparisonYesYes

Entry Level Hospitality Management roles focus on overseeing hotel operations and staff, requiring some hospitality knowledge and certifications. Front Desk Agents handle guest interactions and reservations, often with less managerial responsibility. Both roles are common entry points in the hospitality industry, but they differ in scope and responsibilities.

What are some common challenges faced by entry level hospitality managers, and how can they overcome them?

Entry-level hospitality managers often face challenges such as balancing multiple priorities, managing staff with varying experience levels, and ensuring high guest satisfaction in a fast-paced environment. To overcome these challenges, it’s important to develop strong communication and organizational skills, seek feedback from both team members and guests, and stay adaptable to changing situations. Building good relationships with senior managers and participating in ongoing training can also help new managers navigate obstacles and grow in their roles.

What are the key skills and qualifications needed to thrive as an entry level hospitality management professional, and why are they important?

To thrive in Entry Level Hospitality Management, you need a background in hospitality or business studies and a basic understanding of service operations. Familiarity with property management systems (PMS), reservation platforms, and point-of-sale (POS) software is often required. Strong interpersonal skills, problem-solving abilities, and a customer-focused mindset set top performers apart. These skills are essential for delivering excellent guest experiences and effectively managing daily hotel or restaurant operations.
What are the most commonly searched types of Hospitality Management jobs in Oregon? The most popular types of Hospitality Management jobs in Oregon are:
What are popular job titles related to Entry Level Hospitality Management jobs in Oregon? For Entry Level Hospitality Management jobs in Oregon, the most frequently searched job titles are:
What job categories do people searching Entry Level Hospitality Management jobs in Oregon look for? The top searched job categories for Entry Level Hospitality Management jobs in Oregon are:
Entry Level Hospitality Management jobs near you
Infographic showing various Entry Level Hospitality Management job openings in Oregon as of August 2026, with employment types broken down into 1% As Needed, 83% Full Time, 13% Part Time, and 3% Contract. Highlights an 87% Physical, 3% Hybrid, and 10% Remote job distribution.

HOSPITALITY MANAGER

Hawks View Winery

Sherwood, OR • On-site

$70K/yr

Full-time

Medical, Dental, Vision, Retirement, PTO

Re-posted 17 days ago

Job description

About Hawks View Winery
Hawks View Winery is located in Sherwood, Oregon—about 20 miles from downtown Portland—at the gateway to Willamette Valley Wine Country. We produce estate-grown wines from our 45-acre vineyard and welcome guests into a setting known for beautiful views, calm energy, and genuine hospitality.
Our tasting room operates with the standards and discipline of a good restaurant—just in a winery setting. Hospitality here is professional, personal, and intentional.
Position Summary
The Restaurant Manager/Tasting Room Manager is responsible for the overall leadership, performance, and daily operation of the Hawks View tasting room.
This is a hands-on, working manager role designed for an experienced restaurant manager—ideally from a fine-dining or upscale, independently owned operation—who understands service standards, labor discipline, and accountability, and who is comfortable leading from the floor.
The Tasting Room Manager sets expectations clearly, holds associates accountable, and ensures guests receive a consistent, high-quality experience.
Team structure support: This role is supported by a Tasting Room Supervisor and at least one Lead per shift. A greeter is always scheduled. The Manager is expected to be present during peak times to support seating and guest flow—acting as a calm, professional Maitre D’ when needed.
Required Background (Read Carefully)
This role requires prior restaurant management experience.
Strong preference is given to candidates who have worked in:
  • Privately owned or independently operated restaurants
  • Fine-dining or upper-tier hospitality environments
  • Non-corporate, non-chain settings where judgment and discretion matter
Candidates whose experience is limited to large corporate or chain environments may not be a fit.
Who This Role Is Designed For
This role is intended for a seasoned hospitality leader who:
  • Has managed real teams and owned outcomes
  • Is comfortable setting expectations and enforcing standards
  • Has experience leading teams in the Oregon / Portland-area labor and cultural environment
  • Can coach, correct, document, and—when necessary—separate associates professionally and lawfully
  • Wants predictable, daytime-focused hours while continuing to lead a serious operation
This is not an entry-level role and not a lifestyle position.
Our Approach to Hospitality
At Hawks View, hospitality is about judgment, experience, and professionalism—not slogans or scripts.
We believe:
  • Guests should never feel rushed
  • Service should feel natural and confident
  • The room should remain calm, even when busy
  • Clear leadership and accountability create a better workplace
We are looking for a manager who leads with clarity and follow-through.
Compensation
$70,000 annually (salary)
Plus performance-based bonus tied to results, including service standards, team stability, and business performance
Benefits (per Company Plan)
  • Medical, Dental, Vision
  • 401(k) with Company match
  • 3 weeks Paid Time Off
  • Paid holidays per Company policy
Benefit details are governed by the Associate Handbook and HR documentation.
Schedule
  • In plain terms: this is a restaurant-quality leadership job with earlier nights—most days are daytime-focused, you’re running the floor and the team, and you’ll reliably close Friday and Saturday (typically out around 8:00 pm in winter and 9:00 pm in summer).
  • Full-time, on-site leadership role aligned with tasting room operating hours.
  • Hawks View is open on national holidays that fall on a Monday.
  • The Tasting Room Manager must be willing and able to close the business at least Friday and Saturday evenings:
    • Winter: tasting room closes at 7:00 pm; manager on site until approximately 8:00 pm
    • Summer: tasting room closes at 8:00 pm; manager on site until approximately 9:00 pm
  • Other schedule details vary by season and business needs.
Key ResponsibilitiesGuest Experience & Floor Leadership
  • Set and maintain service standards for the tasting room.
  • Lead from the floor with a visible, steady presence.
  • Be present during peak times to manage seating, guest pacing, and flow (Maitre D’ function).
  • Ensure guests feel welcomed, comfortable, and well cared for.
  • Address guest concerns calmly, professionally, and decisively.
  • Maintain consistency across all shifts.
Team Leadership & Accountability
  • Directly manage and develop a team of 15 or more associates (with support from the TR Supervisor and shift Leads).
  • Own hiring, onboarding, training, performance management, and documentation.
  • Set clear expectations and hold associates accountable for attendance, performance, and conduct.
  • Coach associates when improvement is possible and take corrective action when it is not.
  • Execute disciplinary actions and terminations professionally, thoroughly documented, and in coordination with HR.
  • Work comfortably with kitchen staff, coordinating pacing, communication, and service flow.
Operations, Compliance & Labor
  • Own opening and closing procedures and daily execution.
  • Ensure POS accuracy, cash handling integrity, and timecard approvals.
  • Oversee payroll inputs and labor compliance.
  • Demonstrated experience managing within Oregon labor laws and norms is strongly preferred, including meal/rest compliance, scheduling rules, and documentation standards.
  • Candidates from other states must show the ability to quickly and correctly apply Oregon-specific labor requirements.
  • Any other duties as assigned by your Manager.
Qualifications & Experience
  • Must be 21 years of age or older.
  • Minimum 7 years of hospitality leadership experience, with required restaurant management background.
  • Proven experience managing 15+ direct reports.
  • Demonstrated ability to lead, correct, document, and terminate associates when necessary.
  • Experience working with and alongside kitchen teams.
  • Strong operational judgment and service instincts.
  • Calm, authoritative presence during both busy and quiet periods.
  • Working knowledge of POS systems and basic computer tools.
  • Strong wine knowledge or willingness to develop it quickly.
  • Excellent references required.
What Success Looks Like
  • Guests feel welcomed and want to return.
  • Associates understand expectations and meet them.
  • Accountability is clear and consistent.
  • Front-of-house and kitchen operations stay aligned.
  • The tasting room runs smoothly, professionally, and predictably.
Company Standards
  • Treat all guests and associates with respect.
  • Ensure guest and associate safety at all times.
  • Follow company environmental standards.
  • Act with honesty, professionalism, and integrity.