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This is the job description for ACCOUNTING CLERK Job Title: Accounting Clerk Department: Administration Company: Dimension Hospitality Reports To: GM Supervises: N/A Job Purpose: To perform any combination of the following calculating, posting, and verifying duties to obtain financial data for use in maintaining accounting records. Job Responsibilities: 1. Compiles and sorts documents, such as invoices and checks, substantiating business transactions. 2. Verifies and posts details of business transactions, such as funds received and disbursed, and totals accounts, using calculator or computer. 3. Computes and records charges, refunds, cost of lost or damaged goods, and similar items. 4. May type vouchers, invoices, checks, account statements, reports, and other records, using typewriter or computer. 5. May reconcile bank statements. 6. Knows and complies with all company policies and procedures pertaining to this position and its duties. 7. Takes the initiative to greet guests in a friendly and warm manner. 8. Other duties as assigned. Job Skills: 1. Compute and record numbers correctly. 2. Follow procedures for keeping records. 3. Use eyes, hands, and fingers at the same time to enter figures in books and forms, or to operate a calculator or personal computer. 4. Perform work that is routine and detailed. 5. Copy large quantities of numbers without error. Job Qualifications: Education: HS Diploma or equivalent Experience: Two years of A/P, A/R, secretarial or clerical experience required. Licenses/Certifications: N/A 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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This is a job description for ASSISTANT FRONT OFFICE MANAGER. Job Title: Assistant Front Office Manager Department: Rooms Company: Dimension Hospitality 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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This is the job description for BANQUET HOUSEPERSON. Job Title: Banquet Houseperson Department: Banquets Company: Dimension Hospitality 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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This is the job description for BANQUET SERVER Job Title: Banquet Server Department: Banquets Company: Dimension Hospitality 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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This is the job description for BARTENDER. Job Title: Bartender Department: Food & Beverage Company: Dimension Hospitality 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 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. 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.
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This is the job description for COCKTAIL SERVER. Job Title: Cocktail Server Department: Food & Beverage Company: Dimension Hospitality 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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This is the job description for a Culinary Administrative Assistant. Job Title: Culinary Administrative Assistant Department: Culinary Company: Dimension Hospitality Reports To: Executive Sous Chef Supervises: None Job Purpose: Assist culinary department with administrative duties to ensure the department runs smoothly. Job Responsibilities: 1. Assist manager with administrative functions such as, data entry, and payroll. 2. Maintain event order management. 3. Food procurement, order food based on information obtained from event order. 4. Request quotes from vendors and service providers. 5. New vendor submittals to the accounting department. 6. Manage food and controllable inventory 7. Complete purchase orders with vendor accounts. 8. Order supplies and maintain inventory par levels. 9. Maintain and update communication boards for the department and any other methods of communication. 10. Assist in making buffet labels as needed per Grand Hyatt standards 11. Other duties as assigned. Job Skills: 1. Computer experience especially Microsoft Office software. 2. Multi-tasking skills. 3. Excellent verbal and written communication skills. Job Qualifications: Education: High School Diploma. Experience: 2- 3 years administrative experience. Licenses/Certifications: None 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 Identify and distinguish colors x Lift/carry 6-25 lbs. x Wet or humid conditions x Reach hands and arms in any direction 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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This is the job description for DISHWASHER SUPERVISOR Job Title: Dishwasher Supervisor Department: Kitchen Company: Dimension Hospitality 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.
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Job Title: Executive Sous Chef- Pastry Department: Food & Beverage Company: Dimension Hospitality Reports To: Executive Chef, Director of Food & Beverage, General Manager Supervises: Sous Chef, Culinary Supervisors, Lead Line Cooks, Line Cooks, Dishwashers Job Purpose: The ideal applicant will be creative, focused, dedicated and deeply passionate about their craft, as well as have the skill and vision to advance the Hotel customer satisfaction, artistic achievement and industry recognition. Grand Hyatt prides itself on its supportive work environment, so candidates should be collegial and capable of inspiring colleagues with their attitude and expertise. Duties will include performing all pastry-related tasks in GHN recently opened state-of-the-art Pastry kitchen. Working alongside a passionate and enthusiastic pastry team, candidate will be responsible for overseeing all assigned kitchen areas to ensure that a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Works with the Executive Chef to deliver an exceptional desserts selection to all venues and Banquet guests. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation, food service and support areas as applicable. Job Responsibilities: 1. Responsible for managing and leading the Pastry team regarding menu creativity and innovation to achieve an elevated culinary experience. 2. Possess an excellent leadership ability with a strong focus on training and upgrading food quality. Lead and oversee daily kitchen operations, fiscal budgets, labor productivity, scheduling, inventory control, guest service standards, and execution and development of menu strategies to produce short‐term profitability. 3. Execute on the business plan and assist Executive Chef with developing and executing tactics to achieve goals and targets. 4. Responsible for execution of policies, operating procedures, training programs, directives, menus, rules and regulations for the staff. 5. Promotes the hotel to becoming a recognized culinary destination by creating memorable guest experiences through artistry and uncompromised passion for excellence. 6. Ensures all the pastry products are high quality and are consistently achieved. Interacts with guests to ensure satisfaction and enjoyment of dining experience. 7. Understands team members’ positions well enough to perform duties in team members' absence or determine appropriate replacement to fill gaps. 8. Works with Human Resources Department to fill open positions. 9. Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. 10. Ensures team members are treated fairly and equitably. 11. Ensures compliance with all food handling and sanitation standards. 12. Follows proper handling and temperature standards of all food products. Ensures team members maintain required food handling and sanitation certifications. 13. providing guidance, feedback, and individual coaching when needed. 14. Reviews comment cards, guest satisfaction results and other data to identify areas of improvement. 15. Trains kitchen team members on the fundamentals of pastry cooking and excellent plate presentations. 16. Demonstrates new cooking techniques and equipment to staff. 17. Manages department controllable expenses including cost of baked goods and pastries, and all other food costs, supplies, uniforms and equipment. 18. Work alongside the service team to ensure a seamless service experience between kitchen and dining room. Job Skills: 1. Exemplifies the desired culture and philosophies of the organization 2. Assist in the budgeting process for areas of responsibility 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. 6. Reacts to any guest complaints and takes any appropriate action. 7. Maintains excellent knowledge of venue’s food & beverage products, menu items and equipment used to perform duties. 8. Works closely with other departments such as Banquet, Sales & Marketing or the Digital team to conceptualize and implement dynamic marketing programs to drive marketing/PR activities for the pastry. 9. Excellent organizational skills; be able to function under time constraints and deadlines with attention to details 10. Work in a fast‐paced, busy, and somewhat stressful environment; maintain physical stamina and proper mental attitude and ability to deal effectively with guests, management, employees and outside contacts while working under pressure and meeting deadlines. 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: 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 & 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 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 conditions: X Identify and distinguish colors 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 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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This is the job description for F & B OUTLET MANAGER. Job Title: F & B Outlet Manager Department: Food & Beverage Company: Dimension Hospitality 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.
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This is the job description for GUEST SERVICE REPRESENTATIVE Job Title: Guest Service Representative Department: Front Office Company: Dimension Hospitality 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.
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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
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This is the job description for GUEST SERVICES SUPERVISOR Job Title: Guest Services Supervisor Department: Front Office/Guest Services Company: Dimension Hospitality 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.
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This is the job description for HOUSEKEEPING COORDINATOR/INSPECTOR/SUPERVISOR Job Title: Housekeeping Coordinator/Inspector/Supervisor Department: Housekeeping Company: Dimension Hospitality 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
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This is the job description for LAUNDRY/LINEN ATTENDANT Job Title: Laundry Attendant Department: Housekeeping Company: Dimension Hospitality 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.
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This is the job description for LEAD LINE COOK Job Title: Lead Line Cook Department: Food & Beverage Company: Dimension Hospitality 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.
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This is the job description for LINE COOK Job Title: Line Cook Department: Food & Beverage Company: Dimension Hospitality 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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This is the job description for MAINTENANCE MECHANIC Job Title: Maintenance Mechanic Department: Maintenance Company: Dimension Hospitality 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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This is the job description for MAINTENANCE TECHNICIAN Job Title: Maintenance Technician Department: Maintenance Company: Dimension Hospitality 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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This is the job description for the REVENUE MANAGER (REMOTE) Job Title: Revenue Manager - Remote Department: Revenue Management Company: Dimension Hospitality Reports To: VP of Revenue Management with dotted line to General Manager and Director of Sales Supervises: Group Rooms Coordinator (if applicable) Job Purpose: Implement revenue management strategies and processes in hotel(s), in order to optimize and maximize revenues. Job Summary: Manages rooms and function space inventory and ensures inventory is allocated and restricted properly to maximize revenue and profits for hotels in the market. Responsible for building rates, packages and hotel sales strategy information in the hotel(s)’ inventory systems. The position makes pricing and positioning recommendations for market hotels. Conducts analysis of revenue, profit and demand associated with hotel rooms and space inventory. Position contributes to forecasts, budgets, weekly and daily projections. Position critiques sales strategy effectiveness and prepares historical and future analysis of revenue and profit opportunities Job Responsibilities: 1. Manages room authorizations, rates and restrictions. 2. Manages function space authorizations and restrictions. 3. Manages rooms inventory to maximize hotel(s) rooms revenue 4. Maintains the transient rooms inventory for the hotel(s) and responsible for maximizing transient revenue. 5. Conducts sales strategy analysis and refines as appropriate to increase market share for all managed properties. 6. Ensures that the hotel(s) sales strategies are effectively implemented in the reservation system and the inventory system. 7. Prepares sales strategy critique. 8. Monitors transient and group inventory daily to ensure straight-line availability and maximization of revenue potential for all hotels and brands. 9. Ensures that sales strategies and rate restrictions are communicated, implemented and modified as market conditions fluctuate. 10. Uses reservations system and demand forecasting systems to determine, implement and control selling strategies. 11. Initiates, implements and evaluates revenue tests. 12. Ensures compliance and participation in company promotions and eCommerce channels 13. Ensures all hotels follow brand strategies that will maintain and/or increase the hotel(s) revenue per available room (RevPAR) and revenue per available square foot (RevPAS). 14. Understands the working relationship between sales, reservations and property management systems. 15. Promotes and protects brand equity. 16. Attends meetings to plan, organize, prioritize, coordinate and manage activities and solutions. 17. Responsible for assessing, analyzing and pricing group business strategies. 18. Analyze overall monthly hotel performance and provide summary report with recommendations to improve long term strategies. 19. Establishes long-range objectives and specifying the strategies and actions to achieve them. 20. Ensure web site booking process is maintained up-to-date and functional. 21. Work in liaison with hotel sales and reservations departments as a team. 22. Regularly check the input and the quality of data (segmentation, denials tracking, etc…) points. 23. Conduct quarterly property performance review and develop strategic and tactical action. 24. Explores opportunities that drive profit, create value for clients, and encourage innovation; challenges existing processes/systems/products to make improvements 25. Evaluate performance of distribution partners and contracted rates (OTA, FIT, tour operator, corporate, consortia, crew, groups, etc…). 26. Compiles information, analyzes and monitors actual sales against projected sales 27. Creates long range forecast for rooms and catering by segment and updates forecast every period. 28. Other duties as assigned. Job Skills: 1. Highly computer literate with a high level proficiency with Excel. 2. Knowledgeable of hotel technology: PMS, Channel Manager, GDS, CRS, Extranets. 3. Good analytical and numeric skills. 4. Ability to work under own initiative in a highly pressured environment. Job Qualifications: Education: Bachelors or Master’s Degree in Hotel Management, Tourism or Economic Studies preferred or an equivalent combination of education. Experience: 2 - 4 years of hands-on Hotel Revenue Management experience. Licenses/Certifications: N/A
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This is the job description for REVENUE OPTIMIZER. Job Title: Revenue Optimizer Department: Sales Company: Dimension Hospitality Reports To: Director of Sales and Marketing Supervises: N/A Job Purpose: The primary responsibility of this individual is to improve group and events revenues and enhance yielding management of the hotel’s function space. Job Responsibilities: 1. Maintain a daily focus on properly placing business into the meeting space and maximize revenue received from that space. Ensure optimization of space reviewing rooms to space ratios, patterns, and flow of space. Sequence available space in conjunction with existing programs and prior committed space blocks. 2. Complete function space audits to identify and resolve conflicts, track tight turns, maximize revenue and identify opportunities to reduce labor. The following should be reviewed during the audit; conflicts, holds, setup/teardown times, program due dates (past due), forecasted revenue and contracted minimums (food, beverage, rental). 3. Manage the space release process by working with the department directors to obtain updated programs, revised space/room block needs and maximizing Meeting Room Rental opportunities for addition of space. 4. Be an active member of the Daily Business Review process including proposals and contracts in assisting the qualifications of rates, room commitment, space assignments, room rental, cut-off dates and ensure identified strategies are being followed and adhered. 5. Review contracts before it goes out on all bookings based on hotel set guidelines. This should then be reviewed again as part of the definite turnover process. Bring any issues or concerns to the DOSM, DOE, or DRM for further review. 6. Review the F&B STR (based on availability) report weekly and report on recommendations for future weeks and months to improve performance as part of hotel’s strategy meetings. 7. Assist in the updating of the Pricing Grid and ensure targeted rates are in line with strategy 8. Assess and track space opportunities including revenue achieved and unrealized revenue potential. 9. Complete a function space audits to resolve conflicts, maximize revenue and reduce labor/energy. 10. Function space audit should include researching historical space usage and F&B spend. 11. The time frame for completing the audits is below: Daily function space audit for 60 days Weekly function space audit for 90 days Monthly function space audit for 2 year booking window 60 Day Review and update of Pricing Grid for Currents and Future Years 12. Support the revenue team with the completion of banquets monthly forecast and budget submissions. 13. Work closely with the revenue team to develop and communicate pricing and space availability, need dates, and open patterns. 14. Work closely with DOSM/DOE and clean up annual repeat groups’ function space according to most recent contract, program or agenda. 15. Review all bookings outside of booking guidelines to support the DBR process. Focus on appropriateness of space and make recommendations for food and beverage minimums and rental. 16. When needed, assist sales and catering managers in reviewing tentative business. 17. Review and track any lost/turn-down business due to space for discussion in Sales Meeting and/or Strategy Meeting. 18. Maintain and update the free sell calendar and utilize Envision tools. 19. Conduct a quarterly historical analysis of meeting space performance (food, beverage, rental) and rooms/space ratios to improve business decision process. 20. Review and attend the following meetings: DBR, tentative review, strategy meeting, forecast meeting as well as any sales and events meetings that are relevant. 21 Quantitative Dimensions: 1. Group and Events revenue performance as measured against budget 2. Improve banquets profitability by way of managing the forecast of meal periods and average check 3. Improve meeting space revenue utilization 4. Market share as measured on the STAR report 5. Revenue per Occupied Space and Revenue per Available Space 22. Requires understanding and analysis of financial statements 23. Ability to develop and deliver training materials 24. Ability to develop and deliver effective presentations 25. Ability to manage group and interpersonal conflict situations effectively 26. Any other duties as assigned by your leadership. Job Skills: 1. Teamwork – Fosters collaborative relationships with other managing committee members, department heads, leaders and colleagues in the hotel to effectively implement a wide range of revenue strategies. Able to educate others on the hotel team on sound revenue management strategies and principles. 2. Oral and Written Communications – Communicates effectively at all levels both verbally and in writing; responds appropriately to verbal and non-verbal cues; can succinctly get messages across that have the desired effect. Educates team members on the strategies and trends of the hotel and local lodging market as a whole. 3. Leadership: Matches leadership style to the needs of individuals and teams; delegates and provides guidance and coaching accordingly; anticipates and quickly addresses skill or behavioral gaps before they create performance issues; identifies and recognizes good performance; does not tolerate poor performance and works quickly to get employees back on track. Models and expects from others the behaviors identified in Hyatt’s core values and Code of Business Conduct and Ethics. 4. Computer Skills: Technically skilled in managing all systems related to Sales, Events and Revenue Management. These include but are not limited to Hotel Industry Revenue Management Systems, Property Management Systems, Sales and Catering Systems, Passkey and Cognos or another form of business intelligence tool. Intermediate or Expert skill level in the use of the Microsoft Office suite of applications such as Excel, Word, Access, Powerpoint and Outlook Job Qualifications: Education: High School Diploma or equivalent required. Bachelor’s Degree preferred. Experience: Preferred 1 year as Revenue Analyst or Revenue Manager, Sales Manager, Events Manager (event floor experience) in hotel and/ or revenue management organization. Minimum of 2 years’ experience preferred with Excel and related data management systems Licenses/Certifications: N/A Physical Requirements and working conditions: Ability to speak and hear in English. Close and distance vision. Must be able to sit at a desk for up to 6 hours per day walking and standing are required for the remainder of the work day. Must have finger dexterity to be able to operate office equipment such as computers, printers, 10 key adding machines, telephones and other office equipment as needed. Continually works in normal office conditions and in close proximity to others. Additional physical, visual and working conditions: X Identify and distinguish colors X Walk extended distances X Lift/carry 6-25 lbs. X Reach hands and arms in any direction 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.