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ASSISTANT EXECUTIVE HOUSEKEEPER (SALARY)

Description

This is the job description for ASSISTANT EXECUTIVE HOUSEKEEPER (SALARY). Job Title: Assistant Executive Housekeeper Department: Housekeeping Company: Dimension Development Reports To: Executive Housekeeper Supervises: Housekeeping Utility, Laundry Attendant, Seamstress, Room Attendants Job Purpose: To supervise work activities of cleaning personnel ensuring clean, orderly attractive rooms in hotel. Job Responsibilities: 1. Obtains list of vacant rooms to be cleaned immediately & list of prospective checkouts or discharges in order to prepare work assignments. Advises manager, desk clerk, & admitting personnel of rooms ready for occupancy. 2. Assigns workers their duties, and inspects work for conformance to prescribed standards of cleanliness. Rewards employees who use their empowerment to meet or exceed guest expectations. 3. Inventories cleaning supplies & linen stock to ensure adequate supplies. Issues supplies & equipment to workers. 4. Investigates concerns regarding housekeeping service and equipment, and takes corrective action. 5. Examines rooms, halls, and lobbies to determine need for repairs or replacement of furniture or equipment, and makes recommendations to management. Ensures guest rooms are properly secured and that proper key control procedures are utilized by the housekeeping staff. 6. Screens job applicants, hires new employees, and recommends promotions, transfers, or dismissals. Conducts orientation training of new employees and in-service training of other employees to explain company policies, housekeeping work procedures, and to demonstrate use and maintenance of equipment. 7. Attends training seminars to perfect housekeeping techniques and procedures, and enhance supervisory skills. 8. Records data concerning work assignments, personnel actions, and time cards, and prepares periodic reports. May prepare reports concerning room occupancy, payroll expenses, and department expenses. 9. Attends periodic staff meetings with other department heads to discuss company policies and patrons’ complaints, and to make recommendations to improve service and ensure more efficient operation. 10. Assists in controlling expenses by the housekeeping department. 11. Other duties as assigned. Job Skills: 1. Apply common sense understanding to carry out instructions furnished in written, oral, or diagrammatic form. Deal with problems involving several concrete variables in or from standardized situations. 2. Read and understand instructions, safety rules, etc. Write reports with proper format, punctuation, spelling, and grammar, using all parts of speech. Speak with correct English and well-modulated voice. 3. Determine time, place, and sequence of operations or action to be taken on. Determine or interpret work procedures for workers, assigning specific duties, maintaining harmonious relations and promoting efficiency. Job Qualifications: Describe the minimum qualifications needed to complete the job responsibilities. Education: HS Diploma or equivalent Experience: 2 years housekeeping experience in a commercial environment in a supervisory capacity, 2 years line level experience in all aspects of the Housekeeping Department; OR, equivalent level of education and experience. Licenses/Certifications: N/A Management Activities: X Interview, select and train associates X Set and adjust associates’ rates of pay and hours of work X Direct the work of associates X Appraise associates’ productivity and efficiency for purpose of recommending promotions or other changes in status X Handle associate complaints X Discipline associates X Plan the work X Determine the techniques to be used X Apportion the work among associates X Determine types of materials, supplies, machinery, equipment/tools used or merchandise to be bought, stocked & sold X Control the flow and distribution of materials or merchandise and supplies X Provide for the safety and security of the employees or the property X Plan and control the budget X Monitor or implement legal compliance measures X Customarily and regularly direct the work of at least 2 or more full-time associates or their equivalent (1 full-time associate at 40 and 2 half-time associates at 20 hours each, are equivalent to 2 full-time associates). X Authority to hire or fire other associates, or makes suggestions and recommendations as to the hiring, firing , advancement, promotion or any other change of status of other associates are given particular weight. Working Conditions: Ability to speak and hear. Close and distance vision. Frequent sitting with some walking and standing. Frequently lifts/carries up to 25 lbs. Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills. Continually works in normal office conditions and in close proximity to others. Additional physical & visual requirements: X Identify and distinguish colors X Stand for long periods of time X Walk extended distances X Lift/carry 6-25 lbs. X With fumes or airborne particles X Near toxic or caustic chemicals X Able to work overtime and irregular hours While this job description is intended to be an accurate reflection of the requirements of the job, management reserves the right to add or remove duties from particular jobs when business need dictates.

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ASSISTANT GUEST SERVICES MANAGER

Description

This is a job description for ASSISTANT GUEST SERVICES MANAGER. Job Title: Assistant Guest Services Manager Department: Rooms Company: Dimension Development Reports To: Guest Services Manager Supervises: Guest Services Representative & Supervisor, PBX Operator, Bell Staff, Concierge, Night Audit, Valet Job Purpose: To maintain a high quality of services offered to guests through management of the functional areas of reservations, guest registration, bell services, telephone services and guest accounting to maintain established operational standards and maximize profits of the hotel. Concierge and garage services may also report to this position. Job Responsibilities: 1. Supervise Front Desk staff: hiring, firing, performance evaluations, training, and development. Schedule staff according to labor standards and forecasted occupancy. 2. Maintain standards of guest service quality. Contribute to the profitability and guest satisfaction perception of other hotel departments. Increase level of guest satisfaction by delivery of an improved product through employee development, job engineering and quality image. 3. Achieve budgeted revenues and expenses and maximizes profitability related to the guest services department. 4. Develop short term and long term financial and operational plans for the guest service department which relate to the overall objectives of the hotel. Participate in the preparation of the annual hotel budget. 5. Manage the reservation function to maintain highest possible room occupancy and average daily rate through suggestive selling by employees. 6. Maintain procedures for credit control and handling of financial transactions, security of monies, guest security and emergency procedures. 7. Receive departmental related guest complaints and ensures corrective action is taken. 8. Ensure staff uses guest interaction skills. Reward employees who meet/exceed guest expectations. 9. Other duties as assigned. Job Skills: 1. Analyze and interpret business records and statistical reports; interpret policies established by administrators. 2. Use mathematical skills to interpret financial information and prepare budgets. 3. Understand the government regulations covering business operations. 4. Make business decisions based on production reports and similar facts, experience, and opinion. 5. Plan and organize the work of others. 6. Change activity frequently and cope with interruptions. Job Qualifications: Education: Bachelor’s Degree in Management, Hotel Administration, Business or related field. Experience: Minimum 1-year of night audit, 2-years experience in front desk operations, and 1-year experience in either direct sales or retail trade; OR, an equivalent combination of education and experience. Licenses/Certifications: N/A Management Activities: Check all that apply X Interview, select and train associates X Set and adjust associates’ rates of pay and hours of work X Direct the work of associates X Appraise associates’ productivity and efficiency for purpose of recommending promotions or other changes in status X Handle associate complaints X Discipline associates X Plan the work X Determine the techniques to be used X Apportion the work among associates X Determine types of materials, supplies, machinery, equipment/tools used or merchandise to be bought, stocked & sold X Control the flow and distribution of materials or merchandise and supplies X Provide for the safety and security of the employees or the property X Plan and control the budget X Customarily and regularly direct the work of at least 2 or more full-time associates or their equivalent (1 full-time associate at 40 and 2 half-time associates at 20 hours each, are equivalent to 2 full-time associates). X Authority to hire or fire other associates, or makes suggestions and recommendations as to the hiring, firing , advancement, promotion or any other change of status of other associates are given particular weight. Physical Requirements and working conditions: Ability to speak and hear in English. Close and distance vision. Frequently lifts/carries up to 50 lbs. Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills. Continually works in normal office conditions and in close proximity to others. Additional physical, visual and working conditions: X Stand for long periods of time X Walk extended distances X Lift/carry 26-50 lbs. X Reach hands and arms in any direction X Kneel and/or stoop repeatedly X Able to work overtime and irregular hours While this job description is intended to be an accurate reflection of the requirements of the job, management reserves the right to add or remove duties from particular jobs when business need dictates.

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BANQUET COOK FS

Description

This is the job description for BANQUET COOK. Job Title: Banquet Cook Department: Food & Beverage Company: Dimension Development Reports To: Lead Line Cook, Exec Sous Chef, Sous Chef or Executive Chef Supervises: N/A Job Purpose: To produce all orders required by business volume and supervisor, as quickly and efficiently as possible, and to produce the highest quality product. Also, to produce all orders on an a la carte basis and to prep for buffets, banquets, salad bars and hors d’ oeuvres. Job Responsibilities: 1. Open up each morning preparing and organizing the station and cooking all food necessary to start serving. 2. Prepare all items for lunch; sauces, soups, buffet entrees, and switch over from breakfast to lunch at the assigned time. 3. Rearrange the line and steam table to facilitate luncheon cooking and service. 4. Prepare all orders as turned in by wait staff and ensures all orders cooked quickly and according to order; also ensures that food leaves the kitchen in peak condition. 5. Learn menus, recipes, preparation, and presentation. 6. Ensure that all food is stored in proper containers and at proper storage and holding temperatures. 7. Cook only sufficient food in advance to cover expected business volume and to maintain quality. 8. Prepare all food needed by other kitchen departments which is best prepared by this department. Prepare all food for next shift and for the following day as required and directed by Supervisor. 9. Maintain the work area, including all counter tops, utensils, equipment, and refrigeration in a clean and sanitary condition in accordance with state, county, and company health regulations and work safety regulations. 10. Other duties as assigned. Job Skills: 1. Must be able to “prep” food products, using standardized food preparation techniques. 2. Skillfully use hand tools or machines needed for work. Measure, cut, or otherwise work on materials or objects with great precision. 3. Use arithmetic or shop geometry to figure amounts of material needed, dimensions to be followed and cost of materials. 4. Read recipes of items to be prepared. Job Qualifications: Education: HS Diploma or equivalent Experience: Minimum 3 months cooking experience at a full service restaurant or hotel. Licenses/Certifications: Food Safety Certification Working Conditions: Ability to speak and hear. Close and distance vision. Frequently lifts/carries up to 50 lbs. Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills. Additional physical, visual and working conditions: X Stand for long periods of time X Outdoor weather conditions X Extreme cold (non-weather) X Wet or humid conditions X Near moving or mechanical parts X Lift/carry over 50 lbs. X Able to work overtime and/or irregular hours X Near moving or mechanical parts X Near risk of electrical shock X Near loud noises While this job description is intended to be an accurate reflection of the requirements of the job, management reserves the right to add or remove duties from particular jobs when business need dictates.

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BANQUET HOUSE PERSON FS

Description

This is the job description for BANQUET HOUSEPERSON. Job Title: Banquet Houseperson Department: Banquets Company: Dimension Development Reports To: Banquet Manager Supervises: N/A Job Purpose: To set up all meetings, meal functions and audio visual equipment in accordance with hotel and company policies. To facilitate all customer requests in a timely and courteous manner. Job Responsibilities: 1. Completes all work assignments and follows all instructions directed by supervisor or shift leader. 2. Ensures all water, amenities, audio-visual and breaks are in room at least 15 minutes prior to start of meeting. 3. Complies with all customer needs for additional equipment and supplies and conveys the additional charge to the guest. Notifies supervisor to add to the guest check. 4. Displays good customer relation skills. Takes initiative to greet guests in a friendly manner. 5. Sets up and cleans all meeting and meal function rooms in accordance with company and hotel specifications. 6. Freshens all meeting rooms during meal breaks by replacing ashtrays, changing cloths if necessary, refilling candy jars, replacing water glasses, refilling water pitchers, and removing garbage from meeting areas and break tables. 7. Assists with meal service and breakdown as needed. Assists in getting banquet guest checks signed and turned in to the front office for proper posting. 8. Follows all energy conservation guidelines as well as safety procedures. 9. Other duties as assigned. Job Skills: 1. Carry out specific oral or written instructions, frequently following a simple routine. 2. Do the same task over and over frequently in the same way. 3. Stand and walk for long periods of time. 4. Lift and carry things like luggage, trays of dishes, and bags of golf clubs. 5. Use hands and fingers skillfully and easily. Job Qualifications: Education: HS Diploma or equivalent Experience: None required Licenses/Certifications: N/A Physical and working requirements: Ability to speak and hear. Close and distance vision. Frequently lifts/carries up to 50 lbs. Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills. Additional physical, visual and working requirements: X Identify and distinguish colors X Outdoor weather conditions X Stand for long periods of time X Walk extended distances X Wet or humid conditions X Lift/carry over 50 lbs. X Reach hands and arms in any direction X Kneel and/or stoop repeatedly X Near loud noises While this job description is intended to be an accurate reflection of the requirements of the job, management reserves the right to add or remove duties from particular jobs when business need dictates.

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BANQUET LEAD COOK FS

Description

This is the job description for BANQUET LEAD COOK Job Title: Banquet Lead Cook Department: Food & Beverage Company: Dimension Development Reports To: Sous Chef, Executive Sous Chef, Executive Chef Supervises: Banquet Cook, Pantry Cook, Dishwasher Job Purpose: To use knowledge of a la carte cooking and act as line leader, giving directions to others on production line on the banquet side. Job Responsibilities: 1. Use knowledge of a la carte cooking, meat temperatures and presentation to create a finished product that is consistent with dinner entrees and gourmet dining. 2. Prepare all orders turned in by wait staff, ensuring that all orders are cooked quickly and according to order. 3. Ensure that food leaves kitchen in peak condition. 4. To produce all sauces and compounds and cook all food in the appropriate manner such as poaching, sauté, etc. 5. Prep food products using standard food preparation techniques. 6. Learn menus, recipes, preparation and presentation. 7. Ensure that all food is stored in proper containers and at proper storage and holding temperatures. 8. Prepare food needed by other kitchen departments, which is best prepared by this department; and prepare all food for the next shift and for the following day as required and directed by Supervisor. 9. Maintains work area, including all counter tops, utensils, equipment, and refrigeration in a clean and sanitary condition in accordance with state, county and company health regulations and work safety regulations. 10. If functioning in a lead capacity: (a) take responsibility for assigned employees in absence of Supervisor, (b) assigns work, and ensures proper performance of assigned employees. 11. Other duties as assigned. Job Skills: 1. Skillfully use hand tools or machines to prepare food 2. Read recipes of item to be prepared, picture what the finished product will look like, and accept responsibility for accuracy of the work as it is turned out. 3. Use arithmetic to figure amounts of product needed; measure ingredients with precision. Job Qualifications: Education: HS Diploma or equivalent Experience: Minimum 6 months experience as a cook and 3 months as pantry/prep cook; OR equivalent combination. Licenses/Certifications: Food Safety Certification Management Activities: X Direct the work of associates X Apportion the work among associates Physical Requirements: Ability to speak and hear. Close and distance vision. Frequently lifts/carries up to 50 lbs. Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills. Additional physical, visual and working conditions: X Identify and distinguish colors X Outdoor weather conditions X Stand for long periods of time X Extreme cold (non-weather) X Walk extended distances X Extreme heat (non-weather) X Wet or humid conditions X Lift/carry 26-50 lbs. X Near moving or mechanical parts X Reach hands and arms in any direction X Kneel and/or stoop repeatedly X Able to work overtime and irregular hours X Near risk of electrical shock X Near loud noises While this job description is intended to be an accurate reflection of the requirements of the job, management reserves the right to add or remove duties from particular jobs when business need dictates.

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BANQUET SERVER FS

Description

This is the job description for BANQUET SERVER Job Title: Banquet Server Department: Banquets Company: Dimension Development Reports To: Banquet Manager or Assistant Banquet Manager Supervises: N/A Job Purpose: To set up banquet table linens, place settings and center pieces; serve all food and beverages and clear away all dishes and table linens in a professional manner and in compliance with company policies, and legal considerations. Job Responsibilities: 1. Sets up all banquet function table linens, china, silverware, glass ware, and center pieces, waiting and beverage stations, and perishable items for banquet service (such as bread, butter, and cream). 2. Serves all food and beverages to banquet guests. 3. Clears away all dishes and items used in the service of a banquet, including the linens. 4. Ensures the proper storage of all items from equipment to perishable foods. 5. Maintains work areas in a clean and orderly fashion. 6. Prepares for future banquets by folding napkins, filling condiments, and performing other duties as required. 7. Relieves other employees allowing for breaks during the shift. 8. Takes the initiative to greet guests in a friendly and warm manner. 9. Other duties as assigned. Job Skills: 1. Use arithmetic to total costs and make change. 2. Communicate with different kinds of people to find out what services they want and to give them information. 3. Stand or walk for varying lengths of time, sometimes for long periods. 4. Move fingers and hands easily and quickly to handle things like dishes, money and merchandise. 5. Lift and carry things like heavy trays. Job Qualifications: Education: HS Diploma or equivalent Experience: Guest service and/or server experience preferred. Licenses/Certifications: Responsible alcohol service, food safety certification Physical Requirements and working conditions: Ability to speak and hear. Close and distance vision. Frequently lifts/carries up to 25 lbs. Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills. Additional physical, visual and working requirements: X Outdoor weather conditions X Stand for long periods of time X Walk extended distances X Lift/carry 6-25 lbs. X Wet or humid conditions X Reach hands and arms in any direction X Kneel and/or stoop repeatedly X Able to work overtime and irregular hours X Near loud noises While this job description is intended to be an accurate reflection of the requirements of the job, management reserves the right to add or remove duties from particular jobs when business need dictates.

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BARBACK FS

Description

This is the job description for BARBACK. Job Title: Bar Back Department: Food & Beverage; F&B Outlets and Banquets Company: Dimension Development Reports To: F&B Outlets/Restaurant Manager; Bar/Beverage Manager; Director of F&B Supervises: N/A Job Purpose: The bar back assists lounge and bar operations. The Bar Back provides assistance to bartenders by maintaining the outlet’s supply levels for glassware, mixers, ice, beverage and other needed supplies. The Bar Back assists with equipment clearing, ware washing, and guest service, as needed. Job Responsibilities: 1. Prepare bar for service, inventorying and restocking needed glassware, ice, disposable supplies, and other items. 2. Assists with maintaining a perpetual inventory, including the retrieval of ordered / requisitioned items, unboxing/storage of products, securing and storage of empty bottles, etc. 3. Assists the beverage manager/bar chef with the production of craft syrups, gastriques, bitters, pickles, juices, etc. 4. Replenishing supplies during service, including beer, wine, liquor, dry snacks, juices, glassware, ice, and other items as needed. 5. Changes beer kegs and retrieves specialty wines/spirits from remote and secure storage locations. 6. Assists with clearing, cleaning, sanitizing bar surface between guests. 7. Assists with serving guests, as needed. 8. Provides ware washing and transportation of equipment to keep bar stocked during operation. 9. Cleans and breaks-down bar at the conclusion of service. 10. Other duties as assigned. Job Skills: 1. Strong service communication skills (Verbal & written) to assist both guests and team. 2. Ability to read, comprehend, and explain information from menus and food orders. 3. Ability to utilize kitchen equipment safely and properly, including blenders, coffee brewers, juicer, etc. 4. Ability to understand spatial arrangements to navigate quickly through a large area. 5. Ability to lift large trays and carry safely + properly with great frequency. 6. Attention to detail for accuracy of orders and protection with allergens / dietary restrictions. Job Qualifications: Education: Completion of High School, GED program, or equivalent. Experience: One-year F&B experience preferred Licenses/Certifications: TIPS Certification required; Food Safety Certification (or equivalent) required Physical Requirements and working conditions: Ability to speak and hear. Close and distance vision. Frequently lifts/carries up to 50 lbs. Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills. Job conditions involve a majority of time working in an active kitchen, with movement through F&B outlet dining areas. Additionally, some level of time is spent working in storage areas. Additional physical, visual and working requirements: X Outdoor weather conditions X Stand for long periods of time X Extreme cold (non-weather) X Walk extended distances X Extreme heat (non-weather) X Near moving or mechanical parts X Lift/carry over 50 lbs. X Reach hands and arms in any direction X Kneel and/or stoop repeatedly X Able to work overtime and/or irregular hours While this job description is intended to be an accurate reflection of the requirements of the job, management reserves the right to add or remove duties from particular jobs when business need dictates.

Requirements

Education Completion of High School, GED program, or equivalent. Experience One-year F&B experience preferred Licenses/Certifications Tennessee On-Premise Permit (Alcohol Server Permit) required within 60 days after hire; ServSafe Food Handler (or equivalent) certification preferred

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BARISTA

Description

This is the job description for BARISTA Job Title: Barista Department: Food & Beverage Company: Dimension Development Reports To: F&B Supervisor, F&B Manager Supervises: N/A Job Purpose: To sell products provided in the gift shop area as well as provide food and beverage items in the Coffee shop. Provide high quality guest service and demonstrates outstanding interpersonal relations. Job Responsibilities: 1. Informs customers about the available food, beverage, and gift shop items available in the Coffee shop and provides customers with information about the hotel. 2. Prepares specialty coffee drinks in accordance with established recipes. Operates Coffee shop equipment according to proper procedures. 3. Maintains a neat and clean environment in the Coffee shop. Cleans equipment, displays, floors, etc. as per SOP for daily cleaning program. 4. Straightens/refreshes/restocks merchandise and food displays to maintain a “fresh” look in the Coffee shop. 5. Close and open Coffee shop on time with proper setup for the day and proper closing procedure for the evening. 6. Completes all sales through the Micros system, processes transactions in accordance with established accounting procedures ensuring proper cash handling, and is responsible for a cash drawer. 7. Assists with managing inventory by monitoring stocks and working with management to place orders. 8. Accounts for all cash and secures money drops in accordance with hotel and company policies. 9. Knows and complies with all company policies and procedures pertaining to this position and its duties. 10. Other duties as assigned. Job Skills: 1. Carry out instructions furnished in written, oral, or diagrammatic form. Deal with problems involving several variables. Ability to balance cash drawer and exercise math and basic accounting skills. 2. Read and understand instructions, safety rules, etc. Write reports with proper format, punctuation, spelling, and grammar, using all parts of speech. Speak with poise, voice control, and confidence, using correct English and well-modulated voice. 3. Transcribing, entering, or posting data; talking with and/or signaling people to convey or exchange information, including giving assignments and or directions to helpers or assistants. Job Qualifications: Education: High school diploma or equivalent education required Experience: Retail and/or customer service experience preferred. Café or barista experience preferred 3-6 months related experience and/or training. Licenses/Certifications: None required Physical Requirements and working conditions: Ability to speak and hear in English. Close and distance vision. Frequently lifts/carries up to 25 lbs. Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills. Additional physical, visual and working requirements: X Stand for long periods of time X Walk extended distances X Lift/carry 6-25 lbs. While this job description is intended to be an accurate reflection of the requirements of the job, management reserves the right to add or remove duties from particular jobs when business need dictates.

Requirements

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BARTENDER FS

Description

This is the job description for BARTENDER. Job Title: Bartender Department: Food & Beverage Company: Dimension Development Reports To: Lounge Manager, Assistant GM, Dir of F&B, Restaurant Manager Supervises: N/A Job Purpose: To mix and serve alcoholic and non-alcoholic beverages to patrons of beverage outlets, following standard recipes, and to promote food sales. Job Responsibilities: 1. Mix ingredients, such as liquor, soda, water, sugar and bitters to prepare cocktails and other drinks. 2. Serve wine draught, bottled beer, non-alcoholic beverages and food. 3. Collect money for drinks served. 4. Orders and requisitions liquors and supplies. Stock and replenish glasses, beverages, mixes, fruit, and guest supplies. 5. Place bottled goods and glasses to make an attractive display. 6. Wash glasses, bar, and equipment. 7. Slice and pit fruit for garnishing drinks; prepare appetizers, such as pickles, cheese and cold meats. 8. Take the initiative to greet guests in a friendly and warm manner. 9. If functioning in a Lead Capacity: (a) take responsibility for assigned associates in the absence of the Supervisor, (b) assign work, and ensure proper performance of assigned associates. 10. Other duties as assigned. Job Skills: 1. Use arithmetic to total costs and make change. 2. Communicate with different kinds of people to find out what services they want and to give them information. 3. Stand or walk for varying lengths of time, sometimes for long periods. 4. Move fingers and hands easily and quickly to handle dishes, money, merchandise, etc. Lift and carry heavy items, such as trays. Job Qualifications: Education: HS Diploma or equivalent. Experience: Previous bartending experience preferred. Licenses/Certifications: Must have TIPS certification and meet state law age requirements for tending bar. Physical Requirements: Ability to speak and hear in English. Close and distanc25vision. Frequent sitting with some walking and standing. Frequently lifts/carries up to 25 lbs. Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills. Additional physical, visual and working condition requirements: X Identify and distinguish colors X Outdoor weather conditions X Stand for long periods of time X Walk extended distances X Lift/carry 6-25 lbs. X Able to work overtime and/or irregular hours Near risk of electrical shock X Near loud noises While this job description is intended to be an accurate reflection of the requirements of the job, management reserves the right to add or remove duties from particular jobs when business need dictates.

Requirements

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BELL PERSON

Description

This is the job description for BELL PERSON. Job Title: Bell Person Department: Front Desk Company: Dimension Development Reports To: Bell Captain Supervises: N/A Job Purpose: To serve hotel guests during their stay by making it easier and more enjoyable to arrive, check in and stay at the property. Job Responsibilities: 1. Escorts incoming hotel guests to rooms and assists guests with luggage. 2. Attends and participates in monthly front desk meetings. 3. Inspects guest’s room to ensure that it is in order and that supplies are adequate. 4. Explains features of room such as operation of radio, television, telephone, in-room movie system, etc. 5. Offers information pertaining to available services and facilities of hotel, points of interest and entertainment attractions. 6. Pages guests in lobby, dining rooms or other parts of property. Delivers messages and runs errands. 7. Maintains courtesy van consisting of washing, cleaning, and fueling. 8. Raises, lowers, and ensures proper handling of American flag. 9. Maintains lobby in a clean and tidy manner; this includes, but is not limited to ashtrays, trash, seating areas, front doors, floors, etc. 10. Maintains the front porte-cochere by picking up trash, cleaning oil leaks, shoveling snow, melting ice, hosing off sidewalks, etc. 11. Other duties as assigned. Job Skills: 1. Carry out specific oral or written instructions, frequently following a routine. 2. Do the same task over and over, frequently in the same way. 3. Lift and carry things like luggage, trays of dishes, and bags of golf clubs. Job Qualifications: Education: HS Diploma or equivalent Experience: None required Licenses/Certifications: N/A Physical Requirements and working conditions: Ability to speak and hear in English. Close and distance vision. Frequently lifts/carries over 50 lbs. Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills. Additional physical, visual and working requirements: X Outdoor weather conditions X Stand for long periods of time X Walk extended distances X Wet or humid conditions X Lift/carry over 50 lbs. X Reach hands and arms in any direction X With fumes or airborne particles X Kneel and/or stoop repeatedly X Able to work overtime and/or irregular hours X Near loud noises While this job description is intended to be an accurate reflection of the requirements of the job, management reserves the right to add or remove duties from particular jobs when business need dictates.

Requirements

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BUS PERSON FS

Description

This is the job description for Bus Person. Job Title: Bus Person Department: Food & Beverage Company: Dimension Development Reports To: F&B Outlet Manager/F&B Outlet Supervisor Supervises: N/A Job Purpose: To perform a combination of duties in an efficient, quiet and effective manner which facilities food service and thereby provides a positive impression for the guest. Job Responsibilities: 1. Silently and quickly carry dirty dishes from the dining room to the kitchen/dishroom. 2. Replace soiled table linens and sets tables with silverware and glassware. 3. Replenish supply of clean linens, silverware, glassware and dishes in dining room. 4. Decorate service bar and supplies it with food, such as soups, salads and desserts. 5. Replenish service bar with utensils and dishes. 6. Serve ice water and butter to patrons. 7. Clean and polish sneeze guard, glass shelves and doors of service bars and equipment such as coffee urns and cream and milk dispensers. 8. Assist wait staff as deemed necessary by management to service guests in a timely manner. 9. Take the initiative to greet guests in a friendly and warm manner. 10. Other duties as assigned. Job Skills: 1. Carry out specific oral or written instructions, frequently following a simple routine. 2. Do the same task over and over, frequently in the same way. 3. Lift and carry things like trays of dishes. Job Qualifications: Education: HS Diploma or equivalent Experience: None Licenses/Certifications: N/A Physical Requirements: Ability to speak and hear. Close and distance vision. Frequently lifts/carries up to 50 lbs. Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills. Additional physical, visual and working requirements: X Outdoor weather conditions X Stand for long periods of time X Walk extended distances X Lift/carry 26-50 lbs. X Able to work overtime and irregular hours While this job description is intended to be an accurate reflection of the requirements of the job, management reserves the right to add or remove duties from particular jobs when business need dictates.

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BUSINESS ANALYST (REMOTE)

Description

Job Title: Business/Operational Analyst Department: Finance Company: Dimension Development Reports To: Assistant CFO Supervises: N/A Job Purpose: Thoroughly analyzes financial and operational key performance metrics and clearly communicates findings to stakeholders. Job Responsibilities: 1. Use proprietary software (Dimension Development Hotel Accounting Program) as well as external sources to identify, generate, gather, verify, review, research, analyze, comprehend, interpret, and report on key performance indicators and financial information. 2. Analyze variances and data trends and prepare reports, charts and other outputs as required. To convert information into insightful findings and actionable recommendations to optimize existing and future operations across the company. 3. Provide high-quality recurring and ad-hoc performance reports to assist senior management with operational decisions, as required. 4. Assist the Assistant CFO with the development and maintenance of various analytical models. 5. Prepare a monthly reporting package that includes financial, operational, competitive, and customer satisfaction metrics. To analyze key business trends. 6. Work closely with all regional and property leaders to identify areas of improvement. To support and contribute expertise to projects relating to the achievement of property financial, guest service, and operational goals. 7. Assist hotel leadership with the actual implementation of new processes. 8. Assist with the preparation of annual budgets. To consolidate budget data from business unit leaders, evaluate data received and follow up directly with budget holders as appropriate. Ensure that all budgets are accurate, comprehensive and completed on time. 9. Serve as a super user of business intelligence tools (such as Broadvine and MicroStrategy) in the creation of dashboards and reports. 10. Research and evaluate different analysis tools, business intelligence tools, and modeling techniques to identify possible opportunities for process improvement. 11. Other duties as assigned. Job Skills: 1. Track record of problem solving complex issues and continuous process improvement skills. 2. Advanced Microsoft Excel skills are required, and will be tested, including pivot tables and advanced formulas. Must be proficient in Microsoft Office. 3. To maintain a thorough understanding of financial and operational metrics across the industry. 4. Ability to work proactively, independently and as a strategic partner in a cross-functional team environment. To establish and maintain cooperative working relationships with fellow team members, management, external contacts, guests, and the public. Demonstrated ability to manage conflict/resolution. 5. Demonstrated strong analytical skills. To define and analyze problems and identify root causes. To set challenging and productive goals; prioritizing tasks, accepting responsibility, and overcoming obstacles. 6. To work successfully in a dynamic, fast-paced setting, and effectively manage multiple priorities within a broad team of cross-regional and cross-functional members. To perform a variety of duties, often changing from one task to another of a different nature, with frequent interruptions and distractions. To adapt to frequent changes in the workload and be able to adjust priorities quickly as circumstances dictate while completing tasks within established timeframes. 7. To thrive in an environment that is both strategic and creative, and which requires rapid learning, multitasking and prioritizing under tight deadlines 8. To remain highly-driven and self-motivated. To remain positive, productive, and professional in high stress situations. 9. To maintain a high level of accuracy and attention to detail at all times. To be well-organized and detail-oriented in order to manage multiple tasks, deadlines, and expectations simultaneously. 10. To sustain a high level of confidentiality. 11. To demonstrate partnering, influencing, and communication skills at all levels of the organization. 12. To maintain excellent written and verbal communication and comprehension skills, including the ability to clearly explain complex analytical topics to a wide audience who may or may not be familiar with analytics or the subject matter. 13. Other duties as assigned. Job Qualifications: Describe the minimum qualifications needed to complete the job responsibilities. Education: Bachelor's Degree in a business or hospitality field, or equivalent work experience. Advanced degrees or certifications are preferred. Experience: One year experience in the job offered or two year’s experience in a business intelligence or similar analytical capacity or related role. Hospitality/Entertainment Industry experience is preferred. Work Location: Remote or home based

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COCKTAIL SERVER FS

Description

This is the job description for COCKTAIL SERVER. Job Title: Lounge Server Department: Food & Beverage Company: Dimension Development Reports To: Food & Beverage Supervisor, Manager or Director Supervises: N/A Job Purpose: To serve alcoholic beverages to patrons in lounges, at banquet functions and on occasion in restaurants. Job Responsibilities: 1. Take orders from customers. 2. Serve shots (jiggers) for consumption within the establishment. 3. Serve bottled beer or draws draught beer from kegs. 4. Serve mixed alcoholic beverages. 5. Sell unopened bottles of alcoholic and nonalcoholic beverages to be taken from premises when licensed for sale of packaged goods. 6. Receive payment for amount of sale and makes change. 7. Report to work for scheduled shift, on time and in uniform in accordance with company policy. 8. Know and comply with all company policies and procedures pertaining to this position and its duties. 9. Take the initiative to greet guests in a friendly and warm manner. 10. Other duties as assigned. Job Skills: 1. Use arithmetic to total costs and make change. 2. Talk with different kinds of people to find out what services they want and to give them information. 3. Stand or walk for varying lengths of time, sometimes for long periods. 4. Move fingers and hands easily and quickly to handle things like dishes, money and merchandise. 5. Lift and carry things like heavy trays. Job Qualifications: Education: HS Diploma or equivalent Experience: None required Licenses/Certifications: Must have TIPS Certification Physical Requirements and working conditions: Ability to speak and hear. Close and distance vision. Frequently lifts/carries up to 25 lbs. Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills. Additional physical, visual and working requirements: X Outdoor weather conditions X Stand for long periods of time X Walk extended distances X Lift/carry 6-25 lbs. X Able to work overtime and/or irregular hours X Near loud noises While this job description is intended to be an accurate reflection of the requirements of the job, management reserves the right to add or remove duties from particular jobs when business need dictates.

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CONCIERGE & CLUB LEVEL STAFF

Description

This is the job description for CONCIERGE & CLUB LEVEL STAFF. Job Title: Concierge Department: Front Office Company: Dimension Development Reports To: Front Office Manager Supervises: N/A Job Purpose: To improve guests experience while at the hotel by arranging for specific services and providing needed information. Job Responsibilities: 1. Offers information pertaining to available services and facilities of hotel, points of interest, and entertainment attractions. 2. Furnishes information, makes reservations, and obtains tickets for guests to social and recreational events or for travel. Supplies guests with travel information, such as transportation rates, routes, and schedules. 3. Reports suspicious behavior of patrons to hotel security personnel. 4. Acts as host for morning coffee service. 5. Assists Administrative Assistant in duties such as authorizing credit applications. 6. Arranges for cleaning, laundering, and repair of guests’ clothing and other items. 7. Handles all V.I.P. requests including ordering of products and turndown service. 8. Arranges for sending and receiving of packages. 9. Takes the initiative to greet guests in a friendly and warm manner. 10. Other duties as assigned. Job Skills: 1. Carry out specific oral or written instructions, frequently following a simple routine. 2. Perform the same task over and over, frequently in the same way. 3. Assist guests by lifting and carrying guests belongings. Job Qualifications: Education: HS Diploma or equivalent Experience: Previous Guest Service experience preferred Licenses/Certifications: N/A Physical Requirements and working conditions: Ability to speak and hear. Close and distance vision. Frequent sitting with some walking and standing. Frequently lifts/carries up to 50 lbs. Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills. Continually works in normal office conditions and in close proximity to others. Additional physical, visual and working requirements: X Outdoor weather conditions X Stand for long periods of time X Walk extended distances X Wet or humid conditions X Lift/carry 26-50 lbs. X Able to work overtime and irregular hours While this job description is intended to be an accurate reflection of the requirements of the job, management reserves the right to add or remove duties from particular jobs when business need dictates.

Requirements

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CONVENTION SERVICES MANAGER

Description

This is the job description for CONVENTION SERVICES MANAGER Job Title: Convention Services Manager Department: Sales Company: Dimension Development Reports To: Director of Catering Supervises: N/A Job Purpose: This position is responsible for developing catering accounts, as sold, and former clients for the purpose of achieving assigned catering and associated room revenue goals as established in the hotel B-Plan. Additionally, this position is responsible for managing convention services to ensure a high degree of customer satisfaction, generate increased revenues, expand market share and nurture return business. Job Responsibilities: 1. Act as onsite contact for all assigned groups, as well as working with the customer to produce BEO’s and Convention Resumes. Ensures that all special arrangements - Food and Beverage, Audio Visual, and other requests are properly documented on BEO’s and signed by authorized representative. 2. Ensures timely distribution of all BEO’s and Resumes to the appropriate departments and follows up on any questions. 3. Maintains detailed files, notes, records, and trace systems to ensure event meets with customer expectations. 4. Verifies space requirements and meeting room set-up with the client, and ensures that public space needed is properly maintained and in good condition. 5. Confirms revisions in agendas, room blocks, etc. and notifies corresponding departments in a timely manner. 6. Finalizes the program/agenda with client and checks all scheduled functions one hour prior to start time. 7. Reviews event sheets and works with appropriate departments to ensure quality and satisfaction. 8. Maintains positive guest and employee relations through prompt, precise, and courteous communication. 9. Other duties as assigned. Job Skills: 1. Have computer skills to include word processing, spreadsheet, and familiarity with brand specific property Management System(s). 2. Exercise excellent communication, presentation, organization, time management and listening skills. 3. Use analytical skills for measuring business potential and value to the hotel. 4. Interact with all levels of customers and hotel management. Job Qualifications: Education: Bachelor’s degree in business administration or sales and marketing preferred Experience: Minimum 3 years banquet or meeting planner experience; OR, equivalent combination of education and experience. Licenses/Certifications: N/A Physical Requirements and working conditions: Ability to speak and hear in English. Close and distance vision. Frequent sitting with some walking and standing. Frequently lifts/carries up to 10 lbs. Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills. Continually works in normal office conditions and in close proximity to others. Additional physical, visual and working requirements: X Outdoor weather conditions X Walk extended distances While this job description is intended to be an accurate reflection of the requirements of the job, management reserves the right to add or remove duties from particular jobs when business need dictates.

Requirements

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DIRECTOR OF EVENTS

Description

Job Title: Director of Events Department: Executive Committee or Department Head Company: Dimension Development Reports To: General Manager or Director of Sales & Marketing Supervises: Catering Manager, Admin Assistant Catering Job Purpose: The Director of Events (Catering & Convention Services) is responsible for coordinating catering sales by establishing markets, goals and advertising techniques; coordinating with the Director of Sales to ensure profitable bookings; manage pricing policy of the property, ensuring proper payments for services rendered; developing and maintaining solicitation responsibilities; reviewing catering contracts; selecting, training and developing Team Members. Job Responsibilities: 1. Lead, train & mentor catering staff including hiring, coaching development, performing evaluations, disciplinary actions and terminations. 2. Develop marketing plans and evaluate trends to modify strategies that will enhance revenues effectively. Assist in the production of annual hotel business plan. 3. Drive all catering revenues. Ensure the quarterly and annual revenue goals are achieved for the hotel. 4. Maintain a close working relationship with the Director of Food & Beverage, Chef and Banquet Manager. 5. Direct the catering sales effort to ensure revenue maximization with a working knowledge of food & beverage compositions and an understanding of kitchen and banquet service procedures. 6. Ensure that hotel credit procedures and audit guidelines are followed. 7. Ensure quality standards are met in areas of customer service and satisfaction. 8. Use leadership skills in Banquet Event Order Meetings, Pre- and Post-Conference Meetings, Sales Meetings, etc. 9. Act as onsite contact for all assigned groups, as well as working with the customer to produce BEO’s and Convention Resumes. Ensures that all special arrangements - Food and Beverage, Audio Visual, and other requests are properly documented on BEO’s and signed by authorized representative. 10. Ensures timely distribution of all BEO’s and Resumes to the appropriate departments and follows up on any questions. 11. Maintains detailed files, notes, records, and trace systems to ensure event meets with customer expectations. 12. Verifies space requirements and meeting room set-up with the client and ensures that public space needed is properly maintained and in good condition. 13. Confirms revisions in agendas, room blocks, etc. and notifies corresponding departments in a timely manner. 14. Finalizes the program/agenda with client and checks all scheduled functions one hour prior to start time. 15. Reviews event sheets and works with appropriate departments to ensure quality and satisfaction. 16. Maintains positive guest and employee relations through prompt, precise, and courteous communication. 17. Maintain good rapport with local civic groups and companies. 18. Other duties as assigned. Job Skills: 1. Have computer skills to include word processing, spreadsheet, and familiarity with brand specific property Management System(s). 2. Exercise excellent communication, presentation, organization, time management and listening skills. 3. Use analytical skills for measuring business potential and value to the hotel. 4. Interact with all levels of customers and hotel management. Job Qualifications: Describe the minimum qualifications needed to complete the job responsibilities. Education: Bachelors Degree in Business Administration, Marketing, or a related field Experience: Minimum 3 years banquet or meeting planner experience, or the equivalent industry experience; OR, an equivalent combination of education and experience. Licenses/Certifications: None required

Requirements

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DIRECTOR OF FRONT OFFICE

Description

Job Title: Director of Front Office Department: Rooms Company: Dimension Development Reports To: Director of Rooms Supervises: Reservations, Guest Services Representative, PBX Operator, Bell Staff, Concierge, Night Audit. Job Purpose: To maintain a high quality of services offered to guests through management of the functional areas of reservations, guest registration, bell services, telephone services and guest accounting so as to maintain established operational standards and maximize profits of the hotel. Concierge and garage services may also report to this position. Job Responsibilities: 1. Supervise Front Desk staff: hiring, firing, performance evaluations, training, and development. Schedule staff according to labor standards and forecasted occupancy. 2. Maintain standards of guest service quality. Contribute to the profitability and guest satisfaction perception of other hotel departments. Increase level of guest satisfaction by delivery of an improved product through employee development, job engineering and quality image. 3. Achieve budgeted revenues and expenses and maximizes profitability related to the guest services department. 4. Develop short term and long term financial and operational plans for the guest service department which relate to the overall objectives of the hotel. Participate in the preparation of the annual hotel budget. 5. Manage the reservation function to maintain highest possible room occupancy and average daily rate through suggestive selling by employees. 6. Maintain procedures for credit control and handling of financial transactions, security of monies, guest security and emergency procedures. 7. Receive departmental related guest complaints and ensures corrective action is taken. 8. Ensure staff uses guest interaction skills. Reward employees who meet/exceed guest expectations. 9. Other duties as assigned. Job Skills: 1. Analyze and interpret business records and statistical reports; interpret policies established by administrators. 2. Use mathematical skills to interpret financial information and prepare budgets. 3. Understand the government regulations covering business operations. 4. Make business decisions based on production reports and similar facts, experience, and opinion. 5. Plan and organize the work of others. 6. Change activity frequently and cope with interruptions. Job Qualifications: Describe the minimum qualifications needed to complete the job responsibilities. Education Bachelor’s Degree in Management, Hotel Administration, Business or related field. Experience Minimum 1 year experience on night audit, 2 years experience in front desk operations, and 1 year experience in either direct sales or retail trade; OR, an equivalent combination of education and experience. Licenses/Certifications N/A

Requirements

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DISHWASHER FS

Description

This is the job description for DISHWASHER Job Title: Dishwasher Department: Food & Beverage Company: Dimension Development Reports To: Executive Steward, Culinary Leadership positions Supervises: N/A Job Purpose: To perform duties to maintain kitchen work areas and restaurant equipment and utensils in clean and orderly condition. Job Responsibilities: 1. Sweeps and mops floor once every hour as needed. 2. Scrapes food from dirty dishes and washes them by hand or places them in racks or on conveyor to dishwashing machine. Washes pots, pans, and trays by hand. Runs glasses through dish machine twice. 3. Washes worktables, walls, refrigerators, and meat blocks. 4. Separates and removes trash and garbage and places it in designated containers; steam-cleans or hoses-out garbage cans. 5. Sorts bottles, and breaks disposable ones in bottle-crushing machine. 6. Polishes silver, using burnishing-machine tumbler, chemical dip, buffing wheel, and hand cloth, if required. 7. Transfers supplies and equipment between storage and work areas by hand or by use of hand truck. 8. Sets up banquet tables, when required. 9. Washes and peels vegetables using knife or peeling machine, when required. 10. Puts away all clean utensils; puts away & rotates stock in designated areas. 11. Other duties as assigned. Job Skills: 1. Use hands to lift, carry, or pull objects that may be heavy. 2. Understand simple instructions. 3. Learn simple procedures and techniques. 4. Perform routine work or the same task over and over again. 5. Understands OSHA regulations. Job Qualifications: Education: HS Diploma or equivalent Experience: None required Licenses/Certifications: N/A Physical Requirements and working conditions: Ability to speak and hear. Close and distance vision. Frequently lifts/carries up to 50 lbs. Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills. Additional physical, visual and working requirements: X Outdoor weather conditions X Stand for long periods of time X Walk extended distances X Extreme heat (non-weather) X Wet or humid conditions X Lift/carry 26-50 lbs. X Near moving or mechanical parts X With fumes or airborne particles X Near toxic or caustic chemicals X Able to work overtime and/or irregular hours X Near risk of electrical shock X Near loud noises While this job description is intended to be an accurate reflection of the requirements of the job, management reserves the right to add or remove duties from particular jobs when business need dictates.

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DISHWASHER SUPERVISOR

Description

This is the job description for DISHWASHER SUPERVISOR Job Title: Dishwasher Supervisor Department: Kitchen Company: Dimension Development Reports To: Executive Chef, Culinary Leadership positions Supervises: Dishwashers Job Purpose: To perform duties to maintain kitchen work areas and restaurant equipment and utensils in clean and orderly condition. Job Responsibilities: 1. Supervises the dishwashing team and the work performed. 2. Sweeps and mops floor once every hour as needed. 3. Scrapes food from dirty dishes and washes them by hand or places them in racks or on conveyor to dishwashing machine. Washes pots, pans, and trays by hand. Runs glasses through dish machine twice. 4. Washes worktables, walls, refrigerators, and meat blocks. 5. Separates and removes trash and garbage and places it in designated containers; steam-cleans or hoses-out garbage cans. 6. Sorts bottles, and breaks disposable ones in bottle-crushing machine. 7. Polishes silver, using burnishing-machine tumbler, chemical dip, buffing wheel, and hand cloth, if required. 8. Transfers supplies and equipment between storage and work areas by hand or by use of hand truck. 9. Sets up banquet tables, when required. 10. Washes and peels vegetables using knife or peeling machine, when required. 11. Puts away all clean utensils; puts away & rotates stock in designated areas. 12. Other duties as assigned. Job Skills: 1. Use hands to lift, carry, or pull objects that may be heavy. 2. Understand simple instructions. 3. Learn simple procedures and techniques. 4. Perform routine work or the same task over and over again. 5. Understands OSHA regulations. Job Qualifications: Education: HS Diploma or equivalent Experience: 1 year of previous dishwashing experience preferred Licenses/Certifications: N/A Management Activities: Check all that apply X Direct the work of associates X Handle associate complaints X Plan the work X Apportion the work among associates Physical Requirements and working conditions: Ability to speak and hear. Close and distance vision. Frequently lifts/carries up to 50 lbs. Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills. Additional physical, visual and working requirements: X Outdoor weather conditions X Stand for long periods of time X Walk extended distances X Extreme heat (non-weather) X Wet or humid conditions X Lift/carry 26-50 lbs. X Near moving or mechanical parts X With fumes or airborne particles X Near toxic or caustic chemicals X Able to work overtime and/or irregular hours X Near risk of electrical shock X Near loud noises While this job description is intended to be an accurate reflection of the requirements of the job, management reserves the right to add or remove duties from particular jobs when business need dictates.

Requirements

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EXECUTIVE CHEF FS

Description

This is the job description for EXECUTIVE CHEF Job Title: Executive Chef Department: Food & Beverage Company: Dimension Development Reports To: Director of Food & Beverage, General Manager Supervises: Executive Sous Chef, Banquet Sous Chef, Sous Chef, Line Cooks, Stewards/Dishwashers Job Purpose: To supervise food preparation and presentation of all food outlets of the hotel ensuring standards are maintained as set forth by Leadership. Job Responsibilities: 1. Supervise food preparation staff: hiring, terminations, disciplinary actions, performance evaluations and development. 2. Schedule all employees under his/her supervision, maintaining adequate staffing levels while adhering to labor standards guidelines. 3. Supervise all cooking operations, including methods, portioning, and garnishing. Ensure attractive presentation of all food and dishes. 4. Plan meals and develops menus. 5. Assist the GM, AGM or Director of F&B and sales staff with banquets, parties, and other special events. 6. Requisition food and equipment, giving specifications, quantities and quality descriptions. 7. Monitor budget and assists GM, AGM or Director of F&B in developing annual operating budget. Assist in maximizing revenues and profits. 8. Other duties as assigned. Job Skills: 1. Must be able to “prep” food products, using standardized food preparation techniques. 2. Apply principles of rational systems to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Interpret a variety of instructions furnished in written, oral, diagrammatic, or schedule form. 3. Compute discount, interest, profit and loss; commission, markups and selling price; ratio and proportion, and percentages. Calculate surface, volumes, weights and measures.. 4. Read and understand instructions, safety rules, etc. Write reports with proper format, punctuation, spelling, and grammar, using all parts of speech. Speak with poise, voice control, and confidence, using correct grammar. 5. Determine time, place, and sequence of operation or action to be taken; Supervise through determining or interpreting work procedures for a group of workers, assigning specific duties, maintaining harmonious relations and promoting efficiency. Job Qualifications: Education: Graduation with certification from a culinary institution required. Experience: Minimum 2 years experience as Sous Chef. 2 years kitchen supervisory experience with 3 years kitchen operations experience including at least 1 year in a lead cook position, and 1 year in a steward position; OR, an equivalent combination of education and experience. Licenses/Certifications: Food Safety Certification Management Activities: X Interview, select and train associates X Set and adjust associates’ rates of pay and hours of work X Direct the work of associates X Appraise associates’ productivity and efficiency for purpose of recommending promotions or other changes in s status X Handle associate complaints X Discipline associates X Plan the work X Determine the techniques to be used X Apportion the work among associates X Determine types of materials, supplies, machinery, equipment/tools used or merchandise to be bought, stocked & sold X Control the flow and distribution of materials or merchandise and supplies X Provide for the safety and security of the employees or the property X Plan and control the budget X Monitor or implement legal compliance measures X Customarily and regularly direct the work of at least 2 or more full-time associates or their equivalent (1 full-time associate at 40 and 2 half-time associates at 20 hours each, are equivalent to 2 full-time associates). X Authority to hire or fire other associates, or makes suggestions and recommendations as to the hiring, firing , advancement, promotion or any other change of status of other associates are given particular weight. Physical Requirements and working conditions: Ability to speak and hear in English. Close and distance vision. Frequently lifts/carries up to 50 lbs. Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills. Continually works in normal office conditions and in close proximity to others. Additional physical, visual and working requirements X Identify and distinguish colors X Outdoor weather conditions X Stand for long periods of time X Extreme cold (non-weather) X Walk extended distances X Extreme heat (non-weather) X Wet or humid conditions X Lift/carry 26-50 lbs. X Near moving or mechanical parts X Able to work overtime and irregular hours X Near risk of electrical shock X Near loud noises While this job description is intended to be an accurate reflection of the requirements of the job, management reserves the right to add or remove duties from particular jobs when business need dictates.

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EXECUTIVE SOUS CHEF (SALARY)

Description

This is the job description for EXECUTIVE SOUS CHEF (SALARY) Job Title: Executive Sous Chef (Salary) Department: Food & Beverage Company: Dimension Development Reports To: Executive Chef, Director of Food & Beverage, General Manager Supervises: Sous Chef, Culinary Supervisors, Lead Line Cooks, Line Cooks, Dishwashers Job Purpose: Assist Executive Chef and replace in absence. Manage kitchen and personnel, coordinate purchase of food, develop menus, calculate monthly transfers, and maintain approved food and labor costs. Job Responsibilities: 1. Position will be responsible for the kitchen in Executive Chef’s absence. 2. Prepare production lists concerning food cost controls and supervise requisitioning of food to prevent stockpiling and losses due to spoilage; actively supervise buffets, buffet presentation and showpieces. 3. Assist with building and maintaining in-house menu specifications and maintain appropriate menu and banquet file. 4. Recommend hiring, separation and issuance of disciplinary action as required. 5. Establish economical methods of preparation for cooking & portioning standards & oversee all cooking operations. 6. Oversee preparation of foods, bear responsibility for final food product served, physical working conditions, kitchen tools and equipment. Responsible for hygiene, safety and sanitary conditions for back-of-the-house. 7. Coordinate inter-departmental correspondence and communications with regard to food department. 8. Keep abreast of culinary market - involvement in professional organizations & education of externs & apprentices. 9. In absence of the Executive Chef, supervise standardization of all recipes, costs and procedures controlling food transfers and issues. Generate credit documents for accounting purposes. 10. Provide for individual dietary/nutritional requirements. Assist sales and catering coordinators in culinary bookings. 11. Assist in annual budgeting process. 12. Other duties as assigned. Job Skills: 1. Must be able to “prep” food products, using standardized food preparation techniques. 2. Apply principles of rational systems to solve practical problems and deal with concrete variables in situations where only limited standardization exists. Interpret instructions furnished in written, oral, diagrammatic, or schedule form. 3. Compute discount, interest, profit & loss; commission, markups & selling price; ratio & proportion, and percentages. Calculate surface, volumes, weights and measures. 4. Read and understand instructions, safety rules, etc. Write reports with proper format, punctuation, spelling, and grammar, using all parts of speech. Speak with poise, voice control, and confidence, using correct grammar. 5. Determine time, place, sequence of operation/action to take; Supervise by determining/interpreting procedures for a group of workers, assigning specific duties, maintaining harmonious relations and promoting efficiency. Job Qualifications: Education: Certification of culinary training or Culinary Arts Degree. Apprenticeship and/or AOS Degree. Experience: Minimum 3 to 5 years in a supervisory position; 8 -10 years in Kitchen operation. Prefer Level-4 hotel experience as Banquet Chef and Sous Chef. Experience working all stations, banquets, managing labor & food costs; OR an equivalent level of education and experience. Licenses/Certifications: Food Safety Certification Management Activities: X Interview, select and train associates. X Set and adjust associates' rate of pay and hours of work X Direct the work of associates X Appraise associates’ productivity & efficiency to recommend promotions or other changes in status X Handle associate complaints X Discipline associates X Plan the work X Determine the techniques to be used X Apportion the work among associates X Determine materials, supplies, machinery, equipment or tools to be used or merchandise to be bought, stocked & sold X Control the flow and distribution of materials or merchandise and supplies X Provide for the safety and security of the employees or the property X Plan and control the budget X Monitor or implement legal compliance measures X Customarily and regularly direct the work of at least 2 or more full-time associates or their equivalent (1 full-time associate at 40 and 2 half-time associates at 20 hours each, are equivalent to 2 full-time associates). X Authority to hire or fire other associates, or makes suggestions and recommendations as to the hiring, firing , advancement, promotion or any other change of status of other associates are given particular weight. Physical and working Requirements: Ability to speak and hear in English. Close and distance vision. Frequently lifts/carries up to 50 lbs. Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills. Additional physical, visual working requirements: X Identify and distinguish colors X Outdoor weather conditions X Stand for long periods of time X Extreme cold (non-weather) X Walk extended distances X Extreme heat (non-weather) X Wet or humid conditions X Lift/carry 26-50 lbs. X Near moving or mechanical parts X Able to work overtime and irregular hours X Near risk of electrical shock X Near loud noises While this job description is intended to be an accurate reflection of the requirements of the job, management reserves the right to add or remove duties from particular jobs when business need dictates.

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F & B OUTLET MANAGER FS

Description

This is the job description for F & B OUTLET MANAGER. Job Title: F & B Outlet Manager Department: Food & Beverage Company: Dimension Development Reports To: AGM/Food and Beverage Director, Asst F & B Director Supervises: F & B Outlet Supervisor, F & B Outlet Associates Job Purpose: To manage the restaurant’s operation, maintaining established cost and quality standards so as to ensure superior service and maximize profits. Job Responsibilities: 1. Develop short term and long term financial and operational plans for the restaurant which support the overall objectives of the company. 2. Prepare the annual budget. 3. Monitor the performance of the restaurant through verification and analysis of customer satisfaction systems and financial reports. Initiate corrective action. 4. Maintain product and service quality standards by conducting ongoing evaluations and investigating complaints. Initiate corrective action. 5. Implement and maintain sales/marketing programs. 6. Establish and maintain a pro-active human resource function to ensure employee motivation, training and development, wage/benefit administration and compliance with established labor regulations. 7. Establish and maintain applicable preventative maintenance programs to protect the physical assets of the restaurant. 8. Maintain a security function which protects both the assets of the restaurant and the personal safety of employees and customers. 9. Implement and maintain effective two-way communication systems which reach all employees. 10. Develop new programs which result in an increased level of customer satisfaction and operational excellence. 11. Other duties as assigned. Job Skills: 1. Read and interpret business records and statistical reports, and make business decisions based on production reports and similar facts, as well as experience and opinion. 2. Use mathematical skills to interpret financial information and prepare budgets. 3. Analyze and interpret policies established by administrators. 4. Change activity frequently and cope with interruptions. Job Qualifications: Education: Bachelor’s degree in Management, Business or related field. Experience: 2 years dining room supervisor experience, 1 year cashier experience, 2 years waiter exp., 1 year direct sales or retail trade exp.; OR, equivalent combination of education and experience. Licenses/Certifications: TIPS certification required and Food Safety certification. Management Activities: X Interview, select and train associates X Set and adjust associates’ rates of pay and hours of work X Direct the work of associates X Appraise associates’ productivity and efficiency for purpose of recommending promotions or other changes in status X Handle associate complaints X Discipline associates X Plan the work X Determine the techniques to be used X Apportion the work among associates X Determine types of materials, supplies, machinery, equipment/tools used or merchandise to be bought, stocked & sold X Control the flow and distribution of materials or merchandise and supplies Working Conditions: Ability to speak and hear in English. Close and distance vision. Frequently lifts/carries up to 25 lbs. Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills. Additional physical, visual and working requirements: X Stand for long periods of time X Walk extended distances X Lift/carry 6-25 lbs. X Able to work overtime and irregular hours While this job description is intended to be an accurate reflection of the requirements of the job, management reserves the right to add or remove duties from particular jobs when business need dictates.

Requirements

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FOOD RUNNER FS

Description

This is the job description for FOOD RUNNER Job Title: Food Runner Department: Food & Beverage Company: Dimension Development Reports To: F&B Outlets/Restaurant Manager; F&B Outlets/Restaurant Chef; Director of F&B Supervises: N/A Job Purpose: The food runner facilitates the accurate and timely delivery of food from the kitchen to points of service in the Food & Beverage outlets. The food runner also aids with kitchen expediting & table service when needed. Job Responsibilities: 1. Monitors orders received by kitchen via the point of sale (POS) system. 2. Reviews order details and makes needed preparations regarding each order’s needed items and delivery location. 3. Ensures each order is completed on time, notifying kitchen & restaurant leadership when there are delays. 4. Ensures that each order is complete, with all needed items, before departing kitchen. 5. Transports orders using safe practices and delivers completed to designated ‘drop zone’. 6. Assists with retrieval of trays, lids and other equipment to the kitchen. 7. Assists with serving guests, as needed. 8. Assists with kitchen expediting of orders, as needed. 9. Assists with arrangement and delivery of orders for other F&B outlets including bars, market and IRD (room service) 10. Other duties as assigned. Job Skills: 1. Strong service communication skills (Verbal & written) to assist both guests and team. 2. Ability to read, comprehend, and explain information from menus and food orders. 3. Ability to utilize kitchen equipment safely and properly, including toasters, slicers, blenders, coffee brewers, etc. 4. Ability to understand spatial arrangements to navigate quickly through a large area. 5. Ability to lift large trays, balance multiple items, carry safely + properly with great frequency. 6. Attention to detail for accuracy of orders and protection with allergens / dietary restrictions. Job Qualifications: Education: Completion of High School, GED program, or equivalent. Experience: One-year F&B experience preferred Licenses/Certifications: Food Safety certification Physical Requirements and working conditions: Ability to speak and hear. Close and distance vision. Frequently lifts/carries over 50 lbs. Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills. Job conditions involve working in an active kitchen, with movement through F&B outlet dining areas. Additionally, some level of time is spent working in storage areas. Additional physical, visual and working requirements: X Outdoor weather conditions X Stand for long periods of time X Extreme cold (non-weather) X Walk extended distances X Extreme heat (non-weather) X Near moving or mechanical parts X Lift/carry over 50 lbs. X Reach hands and arms in any direction X Kneel and/or stoop repeatedly X Able to work overtime and/or irregular hours While this job description is intended to be an accurate reflection of the requirements of the job, management reserves the right to add or remove duties from particular jobs when business need dictates.

Requirements

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FOOD TRUCK SPECIALIST $15 - $17 per hour + tips

Description

This is the job description for FOOD TRUCK SPECIALIST. Job Title: Food Truck Specialist Department: Food & Beverage Company: Dimension Development Reports To: F&B Supervisor, F&B Outlet Manager, Sous Chef Supervises: N/A Job Purpose: To prepare and sell food, beverage and additional products provided in the Food Trucks. Provide high quality guest service and demonstrates outstanding interpersonal relations. Job Responsibilities: 1. Informs customers about the available food, beverage and additional products in the Trucks and other venues and provides customers with information about the hotel. 2. Check temperature of frozen food regularly. Complete temperature logs regularly. Check and refill paper products, sanitizer, handwash soap, hand towels, face mask and all miscellaneous items. 3. Maintains a neat and clean environment in the Coffee shop, Food Trucks, Pool and other venues. Cleans equipment, displays, floors, etc. as per SOP for daily cleaning program. Dispose trash appropriately which may include recycling cans and bottles. 4. Straightens/refreshes/restocks merchandise and food displays to maintain a “fresh” look in the Food Trucks and other venues. 5. Close and open Food Trucks and other venues on time with proper setup for the day and proper closing procedure for the evening. 6. Completes all sales through the Micros system, processes transactions in accordance with established accounting procedures ensuring proper cash handling, and is responsible for a cash drawer. 7. Assists with managing inventory by monitoring stocks and working with management to place orders. 8. Accounts for all cash and secures money drops in accordance with hotel and company policies. 9. Knows and complies with all company policies and procedures pertaining to this position and its duties. 10. May occasionally need to use sharp work tools such as can openers and knives. 11. Unload unused food products nightly and store in appropriate cooler. 12. Review sales forecast for the day and pull frozen products from freezer. Pull mise-en-place from cooler. 13. Check food truck refrigeration for temperature prior to stocking. Stock food truck with frozen and prepared products. 14. Check food truck for water supply and plumbing to ensure everything is in working order 15. Check food truck ventilation and hood system to ensure everything is in working order 16. Stock paper products and garbage cans in appropriate location. 17. Set up order taking station with all electronic gadgets. Recharge devices nightly. 18. Check Fryer Oil quality and replace as necessary 19. Empty all waste liquid nightly and clean 20. Plug truck back into power if product is left in refrigeration 21. Preparing and organizing the stations and cooking all food necessary to start serving. 22. Prepare all items for lunch; sauces, soups, buffet entrees, and switch over from different meal periods at the assigned time if applicable, i.e. breakfast to lunch. 23. Rearrange the line and steam table to facilitate luncheon cooking and service. 24. Prepare all orders as turned in by wait staff and ensures all orders cooked quickly and according to order; also ensures that food leaves the kitchen in peak condition. 25. Learn menus, recipes, preparation and presentation. 26. Ensure that all food is stored in proper containers and at proper storage and holding temperatures. 27. Cook only sufficient food in advance to cover expected business volume and to maintain quality. 28. Prepare all food needed by other kitchen departments which is best prepared by this department. Prepare all food for next shift and for the following day as required and directed by front of the house and back of the house leadership. 29. Maintain the work area, including all counter tops, utensils, equipment and refrigeration in a clean and sanitary condition in accordance with state, county and company health regulation and work safety regulations. 30. Other duties as assigned. Job Skills: 1. Carry out instructions furnished in written, oral, or diagrammatic form. Deal with problems involving several variables. Ability to balance cash drawer and exercise math and basic accounting skills. 2. Read and understand instructions, safety rules, etc. Write reports with proper format, punctuation, spelling, and grammar, using all parts of speech. Speak with poise, voice control, and confidence, using correct English and well-modulated voice. 3. Transcribing, entering, or posting data; talking with and/or signaling people to convey or exchange information, including giving assignments and or directions to helpers or assistants. 4. Must be able to “prep” food products, using standardized food preparation techniques. 5. Skillfully use hand tools or machines needed for work. Measure, cut or otherwise work on materials or objects with great precision. 6. Use arithmetic or shop geometry to figure amounts of material needed, dimensions to be followed and cost of materials. 7. Read recipes of items to be prepared. Job Qualifications: Education: High school diploma or equivalent education required Experience: Retail and/or customer service experience preferred. Food & Beverage experience preferred 3-6 months related experience and/or training. Licenses/Certifications: Food Safety Certification and TIPS Training required Physical Requirements and working conditions: Ability to speak and hear in English. Close and distance vision. Frequently lifts/carries up to 50 lbs. Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills. Ability work in confined work environment in Food Trucks. Ability work in high temperature and humid environment. Ability be on the move with Food trucks and setting portable F&B outlets around town. Additional physical, visual and working conditions: X Identify and distinguish colors X Outdoor weather conditions X Stand for long periods of time X Extreme cold (non-weather) X Walk extended distances X Extreme heat (non-weather) X Wet or humid conditions X Lift/carry 26-50 lbs. X Near moving or mechanical parts X Reach hands and arms in any direction X With fumes or airborne particles X Kneel and/or stoop repeatedly X Able to work overtime and irregular hours X Near risk of electrical shock X Work in Confined work space X Near loud noises X Work in location with low ceiling and head space X In areas of strong vibration X Work in close proximity to cooking equipment While this job description is intended to be an accurate reflection of the requirements of the job, management reserves the right to add or remove duties from particular jobs when business need dictates.

Requirements

Additional Information

GUEST SERVICE REPRESENTATIVE

Description

This is the job description for GUEST SERVICE REPRESENTATIVE Job Title: Guest Service Representative Department: Front Office Company: Dimension Development Reports To: Front Office/Operations Manager Supervises: N/A Job Purpose: To perform in a pleasant, professional and efficient manner, a combination of duties mainly related, but not limited, to check-in and check-out of guests which contributes to an overall positive experience. Job Responsibilities: 1. Greet, register, and assign rooms to guests. Issue room key and escort instructions to Bell person or directly to guest as appropriate, without announcing room numbers. 2. Answer inquiries pertaining to hotel services, registration of guests and shopping, dining, entertainment and travel directions. 3. Keep records of room availability and guests’ accounts. May make, confirm and cancel reservations for guests. 4. Compute bill, collects payment and makes change for guests. May post charges such as room, food, liquor or telephone by hand or machine. 5. Date-stamp, sort and rack incoming mail and messages. Transmit and receive messages using equipment such as telephone, fax and switchboard. 6. Understand and enforce the hotel company credit policies. Account for all cash and makes deposits in accordance with hotel and company policies. 7. Take the initiative to greet guests in a friendly and warm manner. 8. If functioning in a Lead Capacity: (a) take responsibility for assigned employees in the absence of the Supervisor, (b)assign work, and ensure proper performance of assigned employees. 9. May make restaurant, transportation or entertainment reservations for guests; may deposit guests’ valuables in hotel safe or safe-deposit box; may order complimentary flowers or champagne for special guests. 10. Other duties as assigned. Job Skills: 1. Speak clearly and listen carefully. 2. Use personal judgment and specialized knowledge to give information to people. 3. Communicate well with many different kinds of people. 4. Change easily and frequently from one activity to another such as from typing to interviewing, to searching in a directory, to using a telephone. 5. Use eyes, hands, and fingers accurately while operating a switchboard or computer keyboard. Job Qualifications: Education: HS Diploma or equivalent. Experience: Minimum 3 months hospitality, general office, accounts receivable or customer service experience. Licenses/Certifications: N/A Physical Requirements and working conditions: Ability to speak and hear in English. Close and distance vision. Frequent sitting with some walking and standing. Frequently lifts/carries up to 25 lbs. Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills. Continually works in normal office conditions and in close proximity to others. Additional physical, visual requirements and working conditions: X Stand for long periods of time X Lift/carry 6-25 lbs. X Able to work overtime and irregular hours While this job description is intended to be an accurate reflection of the requirements of the job, management reserves the right to add or remove duties from particular jobs when business need dictates.

Requirements

Additional Information

CHECK OUT THESE AMAZING BENEFITS!!! HOTEL ROOM DISCOUNTS ACROSS THE USA! Medical Benefits – 5 different plan levels available Prescription Drug Benefits Dental Benefits – 2 different plan levels available Vision Insurance Basic Life & Accidental Death & Dismemberment insurance Voluntary Life & Accidental Death & Dismemberment insurance Voluntary Short-Term Disability Health Savings Account Teladoc Accident Supplemental Benefits Critical Illness Insurance Hospital Indemnity Insurance Employee Assistance Program Travel Assist Insurance Pet Insurance

GUEST SERVICES SUPERVISOR

Description

This is the job description for GUEST SERVICES SUPERVISOR Job Title: Guest Services Supervisor Department: Front Office/Guest Services Company: Dimension Development Reports To: Front Office Manager/ AGM/ Guest Services Manager Supervises: Guest Services Representatives Job Purpose: To perform in a pleasant, professional and efficient manner, a combination of duties mainly related, but not limited, to check-in and check-out of guests which contributes to an overall positive experience. Job Responsibilities: 1. Greet, register, and assign rooms to guests. Issue room key and escort instructions to Bell person or directly to guest as appropriate, without announcing room numbers. 2. Answer inquiries pertaining to hotel services, registration of guests and shopping, dining, entertainment and travel directions. 3. Keep records of room availability and guests’ accounts. May make, confirm and cancel reservations for guests. 4. Compute bill, collects payment and makes change for guests. May post charges such as room, food, liquor or telephone by hand or machine. 5. Date-stamp, sort and rack incoming mail and messages. Transmit and receive messages using equipment such as telephone, fax and switchboard. 6. Understand and enforce the hotel company credit policies. Account for all cash and makes deposits in accordance with hotel and company policies. 7. Take the initiative to greet guests in a friendly and warm manner. 8. Take responsibility for assigned employees in the absence of the Department Manager, assign work, and ensure proper performance of assigned employees. 9. May make restaurant, transportation or entertainment reservations for guests; may deposit guests’ valuables in hotel safe or safe-deposit box; may order complimentary flowers or champagne for special guests. 10. Other duties as assigned. Job Skills: 1. Speak clearly and listen carefully. 2. Use personal judgment and specialized knowledge to give information to people. 3. Communicate well with many different kinds of people. 4. Change easily and frequently from one activity to another such as from typing to interviewing, to searching in a directory, to using a telephone. 5. Use eyes, hands, and fingers accurately while operating a switchboard or computer keyboard. Job Qualifications: Education: HS Diploma or equivalent. Experience: Minimum 1 year guest services, general office, accounts receivable or customer service experience; OR an equivalent combination. Licenses/Certifications: N/A Management Activities: Check all that apply X Direct the work of associates X Handle associate complaints Physical Requirements and working conditions: Ability to speak and hear in English. Close and distance vision. Frequent sitting with some walking and standing. Frequently lifts/carries up to 25 lbs. Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills. Continually works in normal office conditions and in close proximity to others. Additional physical, visual and working requirements: X Stand for long periods of time X Walk extended distances X Lift/carry 6-25 lbs. X Reach hands and arms in any direction X Able to work overtime and irregular hours While this job description is intended to be an accurate reflection of the requirements of the job, management reserves the right to add or remove duties from particular jobs when business need dictates.

Requirements

Additional Information

HOST CASHIER FS

Description

This is the job description for the HOST - CASHIER. Job Title: Host - Cashier Department: Food & Beverage Company: Dimension Development Reports To: F & B Manager, F & B Supervisor Supervises: N/A Job Purpose: To greet guests upon entrance to outlet, direct guests to appropriate seating, and record payments upon guest’s completion of meal. Job Responsibilities: 1. Schedule dining reservations and arranges parties or special services for diners. 2. Greet guests, escorts them to tables, provides menus, and adds or removes place settings as required. 3. Adjust complaints of patrons as directed by supervisor. 4. Assign work tasks and coordinate activities of dining room personnel to ensure prompt and courteous service to patrons and fairness to servers. 5. Inspect dining room serving stations for neatness and cleanliness, and requisitions table linens and other dining room supplies for tables and serving stations. Ensures F&B menu's are clean and presentable. 6. Notify servers of new tables and notify line cooks of the arrival of large parties. 7. May train dining room employees. May schedule work hours and keep time records of dining room workers. 8. May assist in planning menus. May prepare beverages and expedite food orders. 9. May total receipts, at end of shift, to verify sales and clear cash register. May collect payment from customers. 10. Other duties as assigned. Job Skills: 1. Speak clearly and talk easily with all kinds of people to put them at ease. 2. Use judgment and reasoning to cope with emergencies, such as sudden illness, accident, or interrupted service. 3. Perform a variety of activities, changing activities often and sometimes without notice. 4. Plan and carry out an activity. 5. Plan the work of others. Job Qualifications: Education: HS Diploma or equivalent Experience: None required Licenses/Certifications: N/A Physical Requirements and working conditions: Ability to speak and hear in English. Close and distance vision. Frequently lifts/carries up to 25 lbs. Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills. Additional physical, visual and working requirements: X Stand for long periods of time X Walk extended distances X Lift/carry 6-25 lbs. X Able to work overtime and irregular hours While this job description is intended to be an accurate reflection of the requirements of the job, management reserves the right to add or remove duties from particular jobs when business need dictates.

Requirements

Additional Information

HOUSEKEEPING COORDINATOR/INSPECTOR/SUPERVISOR

Description

This is the job description for HOUSEKEEPING COORDINATOR/INSPECTOR/SUPERVISOR Job Title: Housekeeping Coordinator/Inspector/Supervisor Department: Housekeeping Company: Dimension Development Reports To: Executive Housekeeper, Asst Executive Housekeeper Supervises: Room/Suite Attendants Job Purpose: To supervise Room Attendants and inspect hotel guestrooms, bathrooms, corridors, and lobbies. Job Responsibilities: 1. Assign work to Room Attendants and train associates in housekeeping duties; may perform cleaning duties. 2. Post room occupancy records. 3. Adjust guests’ complaints regarding housekeeping service or equipment. 4. Write requisitions for room supplies and furniture renovation or replacements. 5. Examine carpets, drapes and furniture for stains, damage, or wear. 6. Check and count linens and supplies. Aid in budget control through supervision of employees’ use of linen, supplies and equipment. 7. Record inspection results and notifies cleaning personnel of inadequacies. 8. Communicate with other hotel departments regarding problems which need their attention. 9. Ensure key control policies. 10. Take the initiative to greet guests in a friendly and warm manner. 11. Other duties as assigned. Job Skills: 1. Familiarity with regulations of the material safety data sheets when using chemicals 2. Use hands to lift, carry, or pull objects that may be heavy. 3. Understand simple instructions. 4. Learn simple procedures and techniques. 5. Perform routine work or the same task over and over again. 6. Plan the work of others. Job Qualifications: Education: High school diploma preferred. Experience: At least 2-3 years of housekeeping experience required Licenses/Certifications: N/A Management Activities: X Interview, select and train associates X Set and adjust associates’ rates of pay and hours of work X Direct the work of associates X Appraise associates’ productivity and efficiency for purpose of recommending promotions or other changes in status X Handle associate complaints X Discipline associates X Plan the work X Determine the techniques to be used X Apportion the work among associates X Determine types of materials, supplies, machinery, equipment/tools used or merchandise to be bought, stocked & sold X Control the flow and distribution of materials or merchandise and supplies X Provide for the safety and security of the employees or the property X Plan and control the budget X Monitor or implement legal compliance measures X Customarily and regularly direct the work of at least 2 or more full-time associates or their equivalent (1 full-time associate at 40 and 2 half-time associates at 20 hours each, are equivalent to 2 full-time associates). X Authority to hire or fire other associates, or makes suggestions and recommendations as to the hiring or firing. Physical Requirements: Ability to speak and hear. Close and distance vision. Excessive walking. Frequently lifts/carries up to 25 lbs. Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills. Continually works in normal office conditions and in close proximity to others. Additional physical, visual requirements and working conditions: X Must be able to work weekends and holidays X Identify and distinguish colors X Outdoor weather conditions X Stand for long periods of time X Walk extended distances X Lift/carry 6-25 lbs. X With fumes or airborne particles X Kneel and/or stoop repeatedly X Near toxic or caustic chemicals While this job description is intended to be an accurate reflection of the requirements of the job, management reserves the right to add or remove duties from particular jobs when business need dictates.

Requirements

High school diploma or equivalent

Additional Information

HOUSEKEEPING HOUSEPERSON - UTILITY

Description

This is the job description for HOUSEKEEPING HOUSEPERSON - UTILITY Job Title: Housekeeping Houseperson/Utility Department: Housekeeping Company: Dimension Development Reports To: Executive Housekeeper Supervises: N/A Job Purpose: To perform a combination of tasks which maintain hotel premises in a clean and orderly manner, thereby contributing to a pleasant, positive guest experience. Job Responsibilities: 1. Cleans rooms, hallways, lobbies, lounges, restrooms, corridors, elevators, stairways, and locker rooms and other work areas. 2. Abides by the regulations set forth by the material safety data sheets when using chemicals. 3. Moves/arranges furniture and dusts/polishes furniture, metalwork and equipment. 4. Sweeps, scrubs, waxes, and polishes floors, using brooms and mops and powered scrubbing and waxing machines. Cleans rugs, carpets, upholstered furniture, and draperies, using vacuum cleaner. 5. Collects soiled linens for laundering and receives and stores linen supplies in linen closet. 6. Cleans bathrooms and replenishes with supplies. 7. Refurnishes room with supplies, towels etc. as required. Supplies cleaning cart with appropriate supplies for shift. 8. Washes walls, ceiling, and woodwork; washes windows, door panels, and sills. 9. Empties wastebaskets, and empties and cleans ashtrays. Transports trash and waste to disposal area. 10. Takes the initiative to greet guests in a friendly and warm manner. 11. Other duties as assigned. Job Skills: 1. Use hands to lift, carry, or pull objects that may be heavy. 2. Understand simple instructions. 3. Learn simple procedures and techniques. 4. Perform routine work or the same task over and over again. Job Qualifications: Education: High school diploma preferred Experience: None required Licenses/Certifications: N/A Physical Requirements and working conditions: X Stand for long periods of time X Walk extended distances X Lift/carry over 50 lbs. X Kneel and/or stoop repeatedly Ability to speak and hear. Close and distance vision. Frequently lifts/carries over 50 lbs. Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills. Working Conditions: X Outdoor weather conditions X Near toxic or caustic chemicals X Continually works in normal office conditions and in close proximity to others. While this job description is intended to be an accurate reflection of the requirements of the job, management reserves the right to add or remove duties from particular jobs when business need dictates.

Requirements

Additional Information

HUMAN RESOURCES COORDINATOR

Description

This is the job description for HUMAN RESOURCES COORDINATOR Job Title: Human Resources Coordinator Department: Administrative and General Company: Dimension Development Reports To: Director of Human Resources or Human Resources Manager Supervises: N/A Job Purpose: Performs complex and confidential administrative functions to facilitate operations within assigned department. Aides executives/administrators in staff capacity by coordinating office services, such as budget preparation and control, special management studies and personnel administration. Job Responsibilities: 1. Studies management methods in order to improve workflow, simplify reporting procedures, or implement cost reductions. Studies methods of improving work measurements or performance standards. 2. Analyzes organization operating practices, such as recordkeeping systems, forms control, office layout, suggestion systems, personnel and budgetary requirements, and performance standards to create new systems or revise established procedures. 3. Analyzes jobs to determine position responsibilities for use in wage and salary adjustments, promotions, and evaluation of workflow. 4. Coordinates collection and preparation of operating reports, such as time and attendance records, terminations, new hires, transfers, budget expenditures, and statistical records of performance data. 5. Prepares reports including conclusions and recommendations for solution of administrative problems. 6. May compile, store and retrieve management data. 7. May assist in preparation of budget needs and annual reports of organization. 8. May interview job applicants, conduct orientation of new employees, and plan training programs. 9. Performs mail and check recording according to company policy. 10. Maintains office and copy machine supplies. 11. Other duties as assigned. Job Skills: 1. Logically make decisions based on personal experience as well as facts and figures. 2. Interpret information in mathematical, written and diagram form, such as statistical reports, profit and loss statements, financial statements and credit regulations. 3. Understand the effect politics and economic trends will have on company or organization’s plans. 4. Speak to large groups and deal with all kinds of people ranging from civic leaders to employees and from legislators to the general public. 5. Speak and write clearly and with authority. Job Qualifications: Education: HS Diploma or equivalent Experience: Minimum 6 mo office experience Licenses/Certifications: SHRM Certification preferred Physical Requirements and working conditions: Ability to speak and hear in English. Close and distance vision. Frequent sitting with some walking and standing. Frequently lifts/carries up to 25 lbs. Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills. Continually works in normal office conditions and in close proximity to others. Additional physical, visual and working requirements: X Lift/carry 6-25 lbs. X Reach hands and arms in any direction X Able to work overtime and irregular hours While this job description is intended to be an accurate reflection of the requirements of the job, management reserves the right to add or remove duties from particular jobs when business need dictates.

Requirements

Additional Information

LAUNDRY ATTENDANT

Description

This is the job description for LAUNDRY/LINEN ATTENDANT Job Title: Laundry Attendant Department: Housekeeping Company: Dimension Development Reports To: Executive Housekeeper Supervises: N/A Job Purpose: To tend laundering machines to clean articles such as wearing apparel, sheets, blankets, and other linens used by the hotel and guests. Job Responsibilities: 1. Load articles into washer and adds specified amount of detergent, soap, or other cleaning agent. 2. Turn valve to fill washer with water. 3. Start machine that automatically washes and rinses articles. 4. Lift clean, wet articles from washer and places them successively into wringers and driers for measured time cycles. 5. Sort dried articles according to identification number or type. 6. Fold and place item in appropriate storage bin. 7. Iron all table linens. 8. Lubricate machines, using grease gun and oil can. 9. Ensure cleanliness of equipment. 10. Take the initiative to greet guests in a friendly and warm manner. 11. Other duties as assigned. Job Skills: 1. Follow instructions. 2. Adjust to doing the same thing over and over. 3. Move or lift heavy objects. 4. Familiarity of the material safety data sheet when using chemicals and safety rules when working around machinery. Job Qualifications: Education: HS Diploma or equivalent preferred Experience: None required Licenses/Certifications: N/A Physical Requirements and working conditions: Ability to speak and hear. Close and distance vision. Frequently lifts/carries more than 50 lbs. Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills. Continually works in normal office conditions and in close proximity to others. Additional physical, visual and working conditions: X Identify and distinguish colors X Stand for long periods of time X Walk extended distances X Extreme heat (non-weather) X Wet or humid conditions X Lift/carry 26-50 lbs. X Near moving or mechanical parts X Lift/carry over 50 lbs. X With fumes or airborne particles X Kneel and/or stoop repeatedly X Near toxic or caustic chemicals X Near risk of electrical shock X Near loud noises X In areas of strong vibration While this job description is intended to be an accurate reflection of the requirements of the job, management reserves the right to add or remove duties from particular jobs when business need dictates.

Requirements

Additional Information

LEAD LINE COOK FS

Description

This is the job description for LEAD LINE COOK Job Title: Lead Line Cook Department: Food & Beverage Company: Dimension Development Reports To: Sous Chef, Executive Sous Chef, Executive Chef Supervises: Line Cook, Pantry Cook, Dishwasher Job Purpose: To use knowledge of a la carte cooking and act as line leader, giving directions to others on production line. Job Responsibilities: 1. Use knowledge of a la carte cooking, meat temperatures and presentation to create a finished product that is consistent with dinner entrees and gourmet dining. 2. Prepare all orders turned in by wait staff, ensuring that all orders are cooked quickly and according to order. 3. Ensure that food leaves kitchen in peak condition. 4. To produce all sauces and compounds and cook all food in the appropriate manner such as poaching, sauté, etc. 5. Prep food products using standard food preparation techniques. 6. Learn menus, recipes, preparation and presentation. 7. Ensure that all food is stored in proper containers and at proper storage and holding temperatures. 8. Prepare food needed by other kitchen departments, which is best prepared by this department; and prepare all food for the next shift and for the following day as required and directed by Supervisor. 9. Maintains work area, including all counter tops, utensils, equipment, and refrigeration in a clean and sanitary condition in accordance with state, county and company health regulations and work safety regulations. 10. If functioning in a lead capacity: (a) take responsibility for assigned employees in absence of Supervisor, (b) assigns work, and ensures proper performance of assigned employees. 11. Other duties as assigned. Job Skills: 1. Skillfully use hand tools or machines to prepare food 2. Read recipes of item to be prepared, picture what the finished product will look like, and accept responsibility for accuracy of the work as it is turned out. 3. Use arithmetic to figure amounts of product needed; measure ingredients with precision. Job Qualifications: Education: HS Diploma or equivalent Experience: Minimum 6 months experience as line cook and 3 months as pantry/prep cook; OR equivalent combination. Licenses/Certifications: Food Safety Certification Management Activities: X Direct the work of associates X Apportion the work among associates Physical Requirements: Ability to speak and hear. Close and distance vision. Frequently lifts/carries up to 50 lbs. Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills. Additional physical, visual and working conditions: X Identify and distinguish colors X Outdoor weather conditions X Stand for long periods of time X Extreme cold (non-weather) X Walk extended distances X Extreme heat (non-weather) X Wet or humid conditions X Lift/carry 26-50 lbs. X Near moving or mechanical parts X Reach hands and arms in any direction X Kneel and/or stoop repeatedly X Able to work overtime and irregular hours X Near risk of electrical shock X Near loud noises While this job description is intended to be an accurate reflection of the requirements of the job, management reserves the right to add or remove duties from particular jobs when business need dictates.

Requirements

Additional Information

LINE COOK FS

Description

This is the job description for LINE COOK Job Title: Line Cook Department: Food & Beverage Company: Dimension Development Reports To: Lead Line Cook, Exec Sous Chef, Sous Chef or Executive Chef Supervises: N/A Job Purpose: To produce all orders required by business volume and supervisor, as quickly and efficiently as possible, and to produce the highest quality product. Also, to produce all orders on an a la carte basis and to prep for buffets, banquets, salad bars and hors d’ oeuvres. Job Responsibilities: 1. Open up each morning preparing and organizing the station and cooking all food necessary to start serving. 2. Prepare all items for lunch; sauces, soups, buffet entrees, and switch over from breakfast to lunch at the assigned time. 3. Rearrange the line and steam table to facilitate luncheon cooking and service. 4. Prepare all orders as turned in by wait staff and ensures all orders cooked quickly and according to order; also ensures that food leaves the kitchen in peak condition. 5. Learn menus, recipes, preparation, and presentation. 6. Ensure that all food is stored in proper containers and at proper storage and holding temperatures. 7. Cook only sufficient food in advance to cover expected business volume and to maintain quality. 8. Prepare all food needed by other kitchen departments which is best prepared by this department. Prepare all food for next shift and for the following day as required and directed by Supervisor. 9. Maintain the work area, including all counter tops, utensils, equipment, and refrigeration in a clean and sanitary condition in accordance with state, county, and company health regulations and work safety regulations. 10. Other duties as assigned. Job Skills: 1. Must be able to “prep” food products, using standardized food preparation techniques. 2. Skillfully use hand tools or machines needed for work. Measure, cut, or otherwise work on materials or objects with great precision. 3. Use arithmetic or shop geometry to figure amounts of material needed, dimensions to be followed and cost of materials. 4. Read recipes of items to be prepared. Job Qualifications: Education: HS Diploma or equivalent Experience: Minimum 3 months cooking experience at a full service restaurant or hotel. Licenses/Certifications: Food Safety Certification Working Conditions: Ability to speak and hear. Close and distance vision. Frequently lifts/carries up to 50 lbs. Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills. Additional physical, visual and working conditions: X Stand for long periods of time X Outdoor weather conditions X Extreme cold (non-weather) X Wet or humid conditions X Near moving or mechanical parts X Lift/carry over 50 lbs. X Able to work overtime and/or irregular hours X Near moving or mechanical parts X Near risk of electrical shock X Near loud noises While this job description is intended to be an accurate reflection of the requirements of the job, management reserves the right to add or remove duties from particular jobs when business need dictates.

Requirements

Additional Information

LOBBY ATTENDANT

Description

This is the job description for LOBBY ATTENDANT Job Title: Floor Care Lobby Utility Department: Housekeeping Company: Dimension Development Reports To: Executive Housekeeper Supervises: N/A Job Purpose: Under the direct supervision of the hotel’s Executive Housekeeper, take ownership in assuring that the existing flooring materials of the hotel are properly protected from soil, cleaned regularly and maintained to a high level of appearance. Job Responsibilities: 1. Under supervision, establish, evaluate and perform work on a cleaning and preventive maintenance program for all flooring surfaces of the hotel. 2. Under supervision, keep abreast of all new cleaning procedures, cleaning products and technology that can be used in maintaining and enhancing the floor finishes of the hotel. 3. Under supervision, work to build a “team” approach among the various hotel departments to assist in the overall philosophy of keeping the hotel floors clean and fresh in appearance. 4. On your own, take initiative to be a hotel ambassador by always greeting hotel guests in a friendly and warm manner. 5. On your own, stock cleaning cart with appropriate supplies for shift. 6. On your own sweep, vacuum, wet mop, scrub, buff and properly maintain hotel floors using hand tools, brooms, brushes, mops vacuums and other powered equipment. 7. On your own, abide by the regulations set forth by material safety data sheets of various cleaning products. 8. On your own, observe and report the need for repairs to equipment, furniture and building components. 9. With very little supervision, keep floor maintenance equipment in good repair. Keep floor cleaning utility closet rooms in a clean and well organized fashion. 10. Other duties as assigned. Job Skills: 1. Maintain focus on cleaning projects while coping with various other interruptions. 2. Ability to understand instructions, and learn procedures and techniques. 3. Ability to perform routine work or the same task over and over again. Job Qualifications: Education: HS Diploma or equivalent Experience: None Licenses/Certifications: N/A Physical Requirements and working conditions: Ability to speak and hear. Close and distance vision. Frequently lifts/carries up to 25 lbs. Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills. Additional physical, visual and working requirements: X Outdoor weather conditions X Stand for long periods of time X Walk extended distances X Lift/carry 6-25 lbs. X Reach hands and arms in any direction X With fumes or airborne particles X Kneel and/or stoop repeatedly X Near toxic or caustic chemicals X Near loud noises While this job description is intended to be an accurate reflection of the requirements of the job, management reserves the right to add or remove duties from particular jobs when business need dictates.

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MAINTENANCE MECHANIC

Description

This is the job description for MAINTENANCE MECHANIC Job Title: Maintenance Mechanic Department: Maintenance Company: Dimension Development Reports To: Chief Engineer, Asst Chief Engineer Supervises: N/A Job Purpose: Oversee a comprehensive preventative maintenance program including the repair of failing equipment, recordkeeping of parts and labor needed to maintain each piece of equipment, ordering of parts needed for equipment or service, communicating needs or problems relating to the maintenance or repair of equipment to immediate supervisor, and scheduling and executing work needed to make repairs. Job Responsibilities: 1. Inspect, diagnose and repair mechanical defects/failures in various maintenance equipment including (but not limited to) diesel, gasoline and electrically powered equipment. 2. Instruct and/or assist in training workers regarding preventative maintenance and the proper cleaning of and safe operation of equipment. 3. Prioritize equipment repair and maintenance work. 4. Maintain a preventative maintenance program with budget on all equipment and purchases replacement parts and supplies. 5. Keep a complete set of records for equipment servicing, equipment condition and cost of repairs. 6. Spot check equipment for performance on the course; frequently make emergency repairs on the course and services equipment prior to use. 7. Oversee the shop area and related storage facilities. 8. Regulate employees’ use of equipment in the absence of the Chief Engineer, if needed, and performs other duties as directed by the Superintendent. 9. Other duties as assigned. Job Skills: 1. Working knowledge of light and heavy maintenance equipment and automotive apparatuses, and the theory, care and operation of combustion engine and mowing equipment. 2. Skill in the use of a variety of equipment repair tools, most importantly grinding equipment for sharpening of cutting units. 3. Ability to diagnose mechanical troubles and determine appropriate solutions. Job Qualifications: Education: HS Diploma or equivalent Experience: Minimum 6 months mechanic or small engine experience. Licenses/Certifications: Technical licenses/certifications such as: HVAC, Electrical, Plumbing, etc. is helpful. Physical Requirements and working conditions: Ability to speak and hear. Close and distance vision. Frequently lifts/carries up to 50 lbs. Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills. Additional physical, visual and working requirements: X Outdoor weather conditions X Lift/carry 26-50 lbs. X Near moving or mechanical parts X With fumes or airborne particles X Able to work overtime and/or irregular hours X Near risk of electrical shock X Near loud noises While this job description is intended to be an accurate reflection of the requirements of the job, management reserves the right to add or remove duties from particular jobs when business need dictates.

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MAINTENANCE TECHNICIAN

Description

This is the job description for MAINTENANCE TECHNICIAN Job Title: Maintenance Technician Department: Maintenance Company: Dimension Development Reports To: Asst Chief Engineer, Chief Engineer Supervises: N/A Job Purpose: To repair and maintain physical structure of hotel using hand tools and power tools. Job Responsibilities: 1. Maintain hotel, pool, and surrounding area, performing minor and routine painting, plumbing, electrical wiring, HVAC functions, and other related maintenance activities, using hand tools. 2. Notify management concerning need for major repairs or additions to lighting, heating, and ventilating equipment. 3. Respond to guest requests for service according to company policy. Keep records of rooms completed. 4. Program phone equipment according to hotel needs. 5. Observe equipment and utility meter readings on a daily basis. 6. Stay accessible to Front Desk and Chief Engineer. 7. Maintain files of Material Safety Data Sheets. 8. Ensure par stocking of regularly used parts and supplies. 9. Learn emergency procedures. 10. Other duties as assigned. Job Skills: 1. Understand and use specifications. 2. Work to precise measurements. 3. Use arithmetic to measure, compute amount of materials to use, and to inspect product to be sure it conforms to requirements. 4. Lift and move materials and products. 5. Climb and balance self. 6. Work outdoors in all kinds of weather. Job Qualifications: Education: HS Diploma or equivalent Experience: 1 year of previous maintenance experience required Licenses/Certifications: Technical licenses such as: HVAC, Electricial, Plumbing etc are helpful. Physical Requirements and working conditions: Ability to speak and hear. Close and distance vision. Frequently lifts/carries up to 50 lbs. Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills. Continually works in normal office conditions and in close proximity to others. Additional physical, visual and working conditions: X Outdoor weather conditions X Stand for long periods of time X Walk extended distances X Near moving or mechanical parts X Lift/carry over 50 lbs. X On high precarious places X With fumes or airborne particles X Near toxic or caustic chemicals X Near risk of electrical shock X Near loud noises X In areas of strong vibration While this job description is intended to be an accurate reflection of the requirements of the job, management reserves the right to add or remove duties from particular jobs when business need dictates.

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PASTRY COOK FS

Description

This is a job description for PASTRY COOK. Job Title: Pastry Cook Department: Food & Beverage Company: Dimension Development Reports To: Executive Chef or Executive Sous Chef or Pastry Chef Supervises: N/A Job Purpose: To use knowledge of a la carte cooking and act as line leader, giving directions to others on production line. Job Responsibilities: 1. Use knowledge of a la carte cooking, meat temperatures and presentation to create a finished product that is consistent with dinner entrees and gourmet dining. 2. Prepare all orders turned in by wait staff, ensuring that all orders are cooked quickly and according to order. 3. Ensure that food leaves kitchen in peak condition. 4. To produce all sauces and compounds and cook all food in the appropriate manner such as poaching, sauté, etc. 5. Prep food products using standard food preparation techniques. 6. Learn menus, recipes, preparation and presentation. 7. Ensure that all food is stored in proper containers and at proper storage and holding temperatures. 8. Prepare food needed by other kitchen departments, which is best prepared by this department; and prepare all food for the next shift and for the following day as required and directed by Supervisor. 9. Maintains work area, including all counter tops, utensils, equipment, and refrigeration in a clean and sanitary condition in accordance with state, county and company health regulations and work safety regulations. 10. If functioning in a lead capacity: (a) take responsibility for assigned employees in absence of Supervisor, (b) assigns work, and ensures proper performance of assigned employees. 11. Other duties as assigned. Job Skills: 1. Skillfully use hand tools or machines to prepare food 2. Read recipes of item to be prepared, picture what the finished product will look like, and accept responsibility for accuracy of the work as it is turned out. 3. Use arithmetic to figure amounts of product needed; measure ingredients with precision. Job Qualifications: Education HS Diploma or equivalent Experience Minimum 6 months experience as line cook and 3 months as pantry/prep cook; OR equivalent combination. Licenses/Certifications N/A

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RESTAURANT SERVER FS

Description

This is the job description for RESTAURANT SERVER. Job Title: Restaurant Server Department: Food & Beverage Company: Dimension Development Reports To: Food & Beverage Supervisor, Manager or Director Supervises: N/A Job Purpose: To serve meals to patrons according to established rules of etiquette. Job Responsibilities: 1. Serves ice water and/or coffee upon greeting the table. 2. Presents menu to diner, suggesting dinner courses, appropriate wines, and answering questions regarding food preparation. 3. Writes order on check or memorizes it. 4. Relays order to kitchen or bar and serves courses from kitchen and service bars. 5. Garnishes and decorates dishes preparatory to serving. 6. Serves patrons from dish at table on occasion. 7. Observes diners to fulfill any additional request and to perceive when meal has been completed. 8. Totals bill and accepts payment or refers patron to cashier. 9. Replenishes supplies and prepares for the next meal. 10. Takes the initiative to greet guests in a friendly and warm manner. 11. Other duties as assigned. Job Skills: 1. Use arithmetic to total costs and make change. 2. Talk with different kinds of people to find out what services they want and to give them information. 3. Stand or walk for varying lengths of time, sometimes for long periods. 4. Move fingers and hands easily and quickly to handle things like dishes, money and merchandise. 5. Lift and carry things like heavy trays. Job Qualifications: Describe the minimum qualifications needed to complete the job responsibilities. Education: HS Diploma or equivalent Experience: None required Licenses/Certifications: Must have TIPS and Food Safety certifications. Physical Requirements: Ability to speak and hear in English. Close and distance vision. Frequently lifts/carries up to 25 lbs. Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills. Additional physical & visual requirements (check all that apply) X Outdoor weather conditions X Stand for long periods of time X Walk extended distances X Lift/carry 6-25 lbs. X Able to work overtime and irregular hours While this job description is intended to be an accurate reflection of the requirements of the job, management reserves the right to add or remove duties from particular jobs when business need dictates.

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ROOM SERVICE SERVER FS

Description

This is the job description for ROOM SERVICE SERVER. Job Title: Room Service Server Department: Food & Beverage Company: Dimension Development Reports To: Dining Room Supervisor, Asst. Restaurant Manager, Restaurant Manager Supervises: N/A Job Purpose: To serve meals to hotel guests according to established rules of etiquette, and to ensure a more pleasant stay. Job Responsibilities: 1. Replenishes supplies of clean linens, silverware, glassware, and dishes at the room service station. 2. Answers room service phone within 3 rings, answers questions, and takes orders from guests. 3. Relays order to kitchen and/or the bar. 4. Arranges orders on service trays, ensuring flair, sanitation, and timeliness of delivery. 5. Collects trays delivered to keep hallways clear and assist the guest through the removal of food. 6. Completes side work as deemed necessary by management to ensure the smooth operations of the department. 7. Other duties as assigned. Job Skills: 1. Carry out specific oral or written instructions, frequently following a simple routine. 2. Ability to perform repetitive actions consistently. Job Qualifications: Education: HS Diploma or equivalent. Experience: None Licenses/Certifications: Must be TIPS and Food Safety certified. Physical Requirements and working conditions: Ability to speak and hear in English. Close and distance vision. Frequently lifts/carries up to 10 lbs. Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills. Additional physical, visual and working requirements: X Stand for long periods of time X Walk extended distances X Extreme heat (non-weather) X Wet or humid conditions X Lift/carry 26-50 lbs. X Reach hands and arms in any direction X Kneel and/or stoop repeatedly X Able to work overtime and/or irregular hours While this job description is intended to be an accurate reflection of the requirements of the job, management reserves the right to add or remove duties from particular jobs when business need dictates.

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ROOM/SUITE ATTENDANT

Description

This is the job description for ROOM SUITE ATTENDANT Job Title: Room Suite Attendant Department: Housekeeping Company: Dimension Development Reports To: Executive Housekeeper Supervises: N/A Job Purpose: To maintain cleanliness of all spaces within the hotel. Job Responsibilities: 1. Make beds in guest rooms. 2. Replenish supplies such as drinking glasses, writing supplies and bathroom supplies in guest rooms. 3. Clean rooms, hallways, lobbies, lounges, restrooms, corridors, elevators, stairways, and locker rooms and other work areas. 4. Clean rugs, carpets, upholstered furniture and draperies, using vacuum cleaner. 5. Dust furniture and equipment. 6. Polish metalwork, such as fixtures and fittings. 7. Wash walls, ceilings, woodwork, windows, door panels, and sills. 8. Empty wastebaskets, and empties and cleans ashtrays 9. Transport trash and waste to disposal area. 10. Replace light bulbs. 11. Collects soiled linens for laundering and receives and stores linen supplies in linen closet. 12. Load articles into washer and adds specified amount of detergent, soap, or other cleaning agent. 13. Lift clean, wet articles from washer and places them successively into wringers and driers for measured time cycles. 14. Sort dried articles according to identification number or type. 15. Fold and place item in appropriate storage bin. 16. Other duties as assigned Job Skills: 1. Ability to carry out specific oral or written instructions, frequently following a simple routine. 2. Ability to perform repetitive actions consistently. Job Qualifications: Education: HS Diploma or equivalent Experience: None Licenses/Certifications: N/A Physical Requirements and working conditions: Ability to speak and hear. Close and distance vision. Frequently lifts/carries up to 25 lbs. Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills. Additional physical, visual and working requirements: X Stand for long periods of time X Walk extended distances X Lift/carry 6-25 lbs. X Reach hands and arms in any direction X With fumes or airborne particles X Kneel and/or stoop repeatedly X Near toxic or caustic chemicals While this job description is intended to be an accurate reflection of the requirements of the job, management reserves the right to add or remove duties from particular jobs when business need dictates.

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TELEPHONE OPERATOR

Description

This is the job description for TELEPHONE OPERATOR Job Title: Telephone Operator Department: Front Desk Company: Dimension Development Reports To: Front Office Manager Supervises: N/A Job Purpose: To operate hotel’s switchboard to relay incoming, outgoing, and interoffice calls and to provide a professional, prompt, and friendly telephone and message service to the hotel guests and staff, and to project an image of reliability and professionalism through such services. Job Responsibilities: 1. Maintains a professional attitude towards customers and employees and continuously is aware that a phone conversation is the first impression most people have of the hotel. 2. Answers all incoming calls and routes them accordingly and does so in a timely, professional and polite manner. Also, handles all paging and radio communications in a similar manner. 3. Assists in filing of folios, registration cards, etc. on a daily basis. 4. Keeps alphabetical telephone guest index current and accurate, denoting checked out guests from check in and stay over guests in the appropriate manner. 5. May supply information to callers and record messages. 6. May keep record of calls placed and toll charges. 7. May perform clerical duties, such as typing, proofreading, and sorting mail. 8. May operate system of bells or buzzers to call individuals in establishment to phone. 9. Other duties as assigned. Job Skills: 1. Speak clearly and listen carefully. 2. Use personal judgment and specialized knowledge to give information to people. 3. Change easily and frequently from one activity to another such as from typing to searching in a directory, to using a telephone. 4. Use eyes, hands, and fingers accurately while operating a switchboard or computer keyboard. Job Qualifications: Education: HS Diploma or equivalent Experience: Guest/customer service experience is preferred. Licenses/Certifications: N/A Physical Requirements and working conditions: Ability to speak and hear in English. Close and distance vision. Frequent sitting with some walking and standing. Frequently lifts/carries up to 10 lbs. Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills. Continually works in normal office conditions and in close proximity to others. Additional physical, visual and working requirements: X Lift/carry up to 10 lbs. X Able to work overtime and/or irregular hours While this job description is intended to be an accurate reflection of the requirements of the job, management reserves the right to add or remove duties from particular jobs when business need dictates.

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