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JOB DESCRIPTION Job Title: Kitchen Steward Department: Kitchen Company: Dimension Development Reports To: Chef Supervises: N/A Job Description Date: May 1, 2014 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. 13. 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
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This is the job description for GENERAL MANAGER JOB DESCRIPTION Job Title: General Manager Department: Administration Company: Dimension Development Reports To: Regional Vice President Supervises: AGM – F&B, AGM – Rooms, Admin Assistant, H/R Payroll Administrator, Head Bookkeeper, Front Office Manager, Chief Engineer, Executive Housekeeper, Director of Sales. Job Description Date: May 1, 2014 Job Purpose: To manage a hotel’s operation and maintain established cost and quality standards in order to ensure superior service and maximize profits. Job Responsibilities: 1. Develop short term and long term financial and operational plans for the hotel which support the overall objectives of the company. Prepare the annual hotel budget. 2. Monitor the performance of the hotel through verification and analysis of guest satisfaction systems and monthly financial reports. Initiate corrective action. 3. Maintain product and service quality standards by conducting ongoing evaluations and investigating complaints. Initiate corrective action. 4. Implement and maintain local and national sales/marketing programs. 5. 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. 6. Establish and maintain applicable preventative maintenance programs to protect the physical assets of the hotel. 7. Maintain a security function to protect the assets of the hotel and the personal safety of employees and guests. 8. Implement/maintain two-way communication systems that cross departmental lines to reach all employees. 9. Develop new programs which result in an increased level of guest satisfaction and operational excellence. 10. Manage in compliance with established company policies and procedures and local, state, and federal laws and regulations. 11. Reward employees who meet or exceed guest expectations. 12. Other duties as assigned. Job Skills: 1. Computer skills to include word processing, spreadsheet, and familiarity with brand specific property Management System(s). 2. Ability to exercise excellent communication, presentation, organization, time management and listening skills. 3. Ability to use analytical skills for measuring business potential and value to the hotel. 4. Ability to successfully 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 Hotel Management or Business Administration/Management. Experience Minimum 5 years experience as a GM. 5 years hotel operations experience in a supervisory capacity. 2 years experience in direct sales or retail trade; OR, an equivalent combination of education and experience. Licenses/Certifications Possess a valid driver’s license and be able to drive to customer appointments.
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JOB DESCRIPTION Job Title: Line Cook Department: Restaurant Company: Dimension Development Reports To: Sous Chef or Executive Chef Supervises: N/A Job Description Date: May 1, 2014 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 N/A
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