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Entry Level Hospitality Jobs in Oregon (NOW HIRING)

Hawks View Winery

HOSPITALITY MANAGER

Sherwood, OR · On-site

$70K/yr

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 ...

ADP - RNOOID0030116697

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AT&T B2B Sales Representative (Entry Level)

Beaverton, OR · On-site

$800 - $1.5K/wk

This is an entry-level opportunity designed for ambitious, career-driven individuals who want hands ... Previous experience in customer service, athletics, hospitality, retail, leadership organizations ...

ADP - RNOOID0030116697

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AT&T B2B Sales Representative (Entry Level)

Beaverton, OR · On-site

$800 - $1.5K/wk

This is an entry-level opportunity designed for ambitious, career-driven individuals who want hands ... Previous experience in customer service, athletics, hospitality, retail, leadership organizations ...

Rivian

Service Advisor - Tualatin, OR

Tualatin, OR · On-site

Backgrounds in hospitality, retail, or fast-paced, system-driven restaurants are highly valued. * Automotive service experience is a plus but not a prerequisite for entry-level roles. * Proven ...

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All JobsHospitality JobsEntry Level Hospitality JobsEntry Level Hospitality Jobs in Oregon

Entry Level Hospitality information

See Oregon salary details

$27K

$61K

$87.8K

How much do entry level hospitality jobs pay per year?

As of Aug 3, 2026, the average yearly pay for entry level hospitality in Oregon is $61,022.00, according to ZipRecruiter salary data. Most workers in this role earn between $45,500.00 and $73,000.00 per year, depending on experience, location, and employer.

How can I get started in a hospitality career?

To start an entry-level hospitality career, gain relevant experience through part-time jobs or internships in customer service or food service. Obtain basic skills such as communication, teamwork, and problem-solving, and consider earning certifications like ServSafe or hospitality management courses to improve employability.

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

Entry level hospitality employees often encounter challenges such as adjusting to fast-paced environments, managing high guest expectations, and handling multiple tasks simultaneously. To overcome these, it's important to develop strong communication and time management skills, seek feedback from supervisors, and observe experienced team members. Building resilience and staying adaptable will help you thrive, and most hospitality teams offer training and mentorship to support new staff during the learning curve.

Can you work at a hotel with no experience?

Entry level hospitality jobs at hotels often do not require prior experience, as employers typically provide on-the-job training. Basic skills such as good communication, customer service, and a positive attitude are valued, and some positions may require a high school diploma or equivalent. Certifications like food safety or hospitality courses can enhance your chances but are not always mandatory for entry-level roles.

What is an entry level hospitality job?

An entry level hospitality job is a position in the hospitality industry that typically requires little to no prior experience. These jobs include roles such as front desk associate, restaurant server, housekeeping staff, or bellhop. Entry level hospitality jobs focus on providing customer service and supporting daily operations in hotels, restaurants, or event venues. They are a great way to gain valuable skills, such as communication and teamwork, and can often lead to advancement within the industry.

What are the 6 basic hospitality skills?

Entry level hospitality jobs require basic skills such as excellent communication, customer service, problem-solving, teamwork, time management, and adaptability. These skills help staff provide a positive guest experience and handle various situations efficiently in a fast-paced environment.

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

AspectEntry Level HospitalityFront Desk Agent
Required CredentialsHigh school diploma or equivalent; some roles may require certifications in customer service or hospitalityHigh school diploma; customer service experience preferred; certifications are optional
Work EnvironmentHotels, resorts, restaurants, event venuesHotels, motels, resorts, hospitality establishments
Employer & Industry UsageEntry-level positions across hospitality industry; often a starting pointSpecific role within hotels and resorts; customer-facing position
Common Search & ComparisonYesYes

Entry Level Hospitality is a broad term for initial roles in the hospitality industry, including various customer service positions. A Front Desk Agent is a specific role within this category, focusing on guest check-in/out, reservations, and customer service at the front desk. While both roles require similar credentials and work in similar environments, the Front Desk Agent has a more defined set of responsibilities within hotel operations.

What is the easiest job in the hospitality industry?

Entry-level hospitality jobs such as hotel front desk clerk or housekeeper are often considered among the easiest due to minimal experience requirements and straightforward tasks. These roles typically involve basic customer service, cleaning, or administrative duties and may require only a high school diploma or equivalent.

What are the key skills and qualifications needed to thrive as an Entry Level Hospitality professional, and why are they important?

To thrive in an entry level hospitality role, you need strong customer service skills, basic understanding of hospitality operations, and often a high school diploma or equivalent. Familiarity with point-of-sale (POS) systems, reservation software, and basic cash handling is typically required. Excellent communication, teamwork, and a positive attitude are standout soft skills in this field. These skills and qualities are essential for delivering memorable guest experiences and ensuring smooth daily operations in a fast-paced environment.

What are the 5 C's of hospitality?

The 5 C's of hospitality are Character, Courtesy, Cleanliness, Comfort, and Communication. These principles help entry-level hospitality workers provide quality service and create positive guest experiences by emphasizing professionalism, attentiveness, and a welcoming environment.
What are the most commonly searched types of Hospitality jobs in Oregon? The most popular types of Hospitality jobs in Oregon are:
What job categories do people searching Entry Level Hospitality jobs in Oregon look for? The top searched job categories for Entry Level Hospitality jobs in Oregon are:
What cities in Oregon are hiring for Entry Level Hospitality jobs? Cities in Oregon with the most Entry Level Hospitality job openings:
Entry Level Hospitality jobs near you
Infographic showing various Entry Level Hospitality job openings in Oregon as of July 2026, with employment types broken down into 89% Full Time, 8% Part Time, 1% Temporary, and 2% Contract. Highlights an 96% Physical, 1% Hybrid, and 3% Remote job distribution, with an average salary of $61,022 per year, or $29.3 per hour.

HOSPITALITY MANAGER

Hawks View Winery

Sherwood, OR • On-site

$70K/yr

Full-time

Medical, Dental, Vision, Retirement, PTO

Re-posted 10 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.