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This is the job description for ASSISTANT EXECUTIVE HOUSEKEEPER (SALARY). Job Title: Assistant Executive Housekeeper Department: Housekeeping Company: Dimension Hospitality 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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This is the job description for BANQUET CAPTAIN. Job Title: Banquet Captain Department: Banquets Company: Dimension Hospitality Reports To: Banquet Manager Supervises: Banquet Servers, Banquet Setup Job Purpose: To plan the serving details for banquets, receptions, and other social functions. Job Responsibilities: 1. Requisitions additional help as required by banquet schedule. 2. Directs setting up of tables, and decorations. 3. Plans the serving order and orchestrates its completion in a timely, quiet and courteous manner. 4. Supervises wait staff and set up staff. Trains all set up and wait staff. Ensures that waiters and waitresses are ready to serve meal when it is prepared. 5. Takes the initiative to greet guests in a friendly and warm manner and ensures all needs are met. Observes guests to fulfill any additional requests, to perceive when next course should begin, or when meal is completed. 6. Aides in the operation of banquet department. 7. Ensures proper banquet check control. 8. Actively participates in room set up and service. 9. Inventories all equipment. 10. Displays awareness and compliance with security, safety, emergency and energy procedures. 11. Relieves banquet manager and operates the department. 12. Other duties as assigned. Job Skills: 1. Use judgment and reasoning to cope with emergencies such as sudden illness, accident, or interrupted service. 2. Perform a variety of activities, changing activities frequently and sometimes without notice. 3. Plan and carry out an activity, such as a card party or dance. 4. Plan the work of others. Job Qualifications: Education: HS Diploma or equivalent Experience: Minimum 6 months experience in banquets or food service. Licenses/Certifications: TIPS certification and Food Safety certification Management Activities: Interview, select and train associates X Direct the work of associates X Plan the work X Apportion the work among associates X Provide for the safety and security of the employees or the property 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). 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 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 26-50 lbs. 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 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 BARBACK. Job Title: Bar Back Department: Food & Beverage; F&B Outlets and Banquets Company: Dimension Hospitality 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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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 CATERING SALES MANAGER. Job Title: Catering Sales Manager Department: Sales Company: Dimension Hospitality Reports To: Director of Sales or Director of Catering Supervises: N/A Job Purpose: Generation of top line catering revenue for the hotel by maximizing all revenue potential and up-selling additional events/amenities, whenever possible, to build additional revenues. Job Responsibilities: 1. Handle and follow up on inquiries for small meetings/events with or without guestrooms. Follow up on leads by qualifying the customer’s needs and dates for the event to determine if the business is a good fit for the property. 2. Negotiate contracts and banquet event orders (BEO). Identify and price customer needs for the event, up- selling where possible, and closing the sale with the customer, collecting the customer deposit and signature on the BEO. 3. Communicate group details/changes to all hotel departments, coordinating customer’s needs with other property business and activities to ensure customer’s expectations are met and the property operates efficiently. 4. Present potential business at Driver Meetings to determine best mix of customers for hotel to attain budgeted revenues. Conduct meetings with client and hotel staff to ensure each event meets client’s expectations. 5. Finalize and detail catering plans for groups contracted by assigned sales manager. Completely orchestrates these functions on-site or off-site. Empowered to do whatever it takes to solve problems. 6. Prospect for new catering business using a wide variety of methods including phone calls, outside sales calls, trade shows, attending community functions, blitzes, internet prospecting, supplier partnerships, etc. 7. Monitor blocked space to ensure group is meeting their contractual obligations. Initiate release of blocked space on cut-off date to allow sale of these rooms to other customers. 8. Maintain account files in software system, ensuring accurate communication between client and hotel staff. 9. Other duties as assigned. Job Skills: 1. Exhibit computer skills to include word processing, spreadsheet, and familiarity with brand specific property Management System(s). Use knowledge of Word, Excel, Internet, Delphi and Meeting Matrix or a similar system. 2. Exercise excellent communication, presentation, organization, time management, listening, and math skills. 3. Use analytical skills for measuring business potential and value to the hotel. 4. Maintain contact and event information and follow procedures for submitting sales contracts 5. Read and interpret documents and to write routine reports and correspondence. Job Qualifications: Education: Bachelors Degree in Business, Management, Marketing or related field Experience: Minimum 2 years catering sales, or 2 years in hotel Catering/Convention Services, Banquet, Hotel Sales or Culinary Arts; OR, an equivalent combination of education and experience. Licenses/Certifications: Must possess a valid driver’s license and reliable transportation to drive to appointments. 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 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 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 CONCIERGE & CLUB LEVEL STAFF. Job Title: Concierge Department: Front Office Company: Dimension Hospitality 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.
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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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This is the job description for EXECUTIVE MEETING SALES MANAGER (EMM) Job Title: Executive Meeting Sales Manager (EMM) Department: Sales Company: Dimension Hospitality Reports To: Director of Sales, Associate Director of Sales Supervises: N/A Job Purpose: The Executive Meeting Sales Manager (EMM) will solicit, negotiate and confirm new and repeat business through various efforts (lead follow up, telemarketing, direct mail, referrals, internet prospecting, etc.) to maximize revenues to meet/exceed individual revenue goals. The EMM will prepare and execute sales contracts, event orders, group resumes to ensure quality product delivery and customer satisfactions. The EMM will serve and assist in coordinating all function details with clients to include but not limited to space requirements, meeting times, equipment, menus, billing, etc. Job Responsibilities: 1. Receive and respond to all customer inquiries within four business hours. Negotiate and capture all profitable Rooms & Catering business in accordance with selective selling guidelines. 2. Ability to conduct successful site tours and pre-con meetings when required. 3. Prepare and send requested collateral materials to designated clients or guests. Common collateral materials might include catering menus, brochures, meeting room layout & seating capacity diagrams, area maps & brochures. 4. Prepare and send requested proposals and contracts to designated potential clients. 5. With each customer, coordinate all details pertaining to "Rooming Lists" to include room types, shared rooms, room locations, handicap-accessible rooms, room billing, etc. 6. Continuously educate Event Planners on hotel procedures, such as: meal guarantees, set-up styles, payment terms, available hotel services, etc. 7. Coordinate all details to appear on each "Banquet Event Order." Details to coordinate may include meeting room set-up specifications, banquet food & beverage items, audio/visual equipment & billing details. 8. On a regular basis, distribute final Rooming Lists and Banquet Event Orders to all applicable service staff, including the Banquet Service Staff, the Food Preparation Staff and the Rooms Division. 9. Meet clients upon arrival and prior to departure to ensure all details of the contract are being delivered. 10. In a timely, accurate and consistent manner, document and report all sales activities as required. 11. Maintain an active list of top accounts to ensure continuous relationship building activities. Top accounts should be contacted, visited, entertained, etc. frequently. 12. Perform other services and duties as requested by the Director of Sales. May be called on to host functions and participate in, or conduct sales blitzes, travel and work extended hours to achieve departmental goals. 13. Understand the importance of raising the meeting planner evaluation scores and implement effective methods to ensure exceeding meeting planner satisfaction 14. Other duties as assigned. Job Skills: 1. Exhibit 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. Job Qualifications: Education: Bachelor’s Degree or University in Hospitality, Business, Marketing, or related field Experience: Minimum 1 -2 year’s experience in Convention Services, Banquet, Hotel Sales, Marketing, or equivalent 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 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 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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This is the job description for EXECUTIVE SOUS CHEF (SALARY) Job Title: Executive Sous Chef (Salary) 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: 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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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 F & B OUTLET SUPERVISOR. Job Title: F & B Outlet Supervisor Department: Food & Beverage Company: Dimension Hospitality Reports To: Director of F & B and/or F & B Manager Supervises: Greeter/Seater/Cashier, Server, Busser/Utility, Room Service Server, Runner, Bartender Job Purpose: To supervise and coordinate activities of F & B outlet and staff to provide fast and courteous service to guests. Job Responsibilities: 1. Schedules dining reservations and arranges parties or special services for guests. 2. Greets guests, escorts them to tables, and provides menus. 3. Adjusts complaints of guests. 4. Assigns work tasks and coordinates activities of outlet staff to ensure prompt and courteous service to guests. 5. Inspects outlet serving stations for neatness and cleanliness, and requisitions table linens and other outlet supplies for tables and serving stations. 6. May interview, outlet candidates, train outlet staff, schedule work hours and keep time records of outlet workers. 7. May assist in planning menus, prepare beverages and expedite food orders. 8. May collect payment from guests and total receipts at end of shift to verify sales and clear cash register. 9. Rewards associates who use their empowerment to meet or exceed guest expectations. 10. Other duties as assigned. Job Skills: 1. Speak clearly. 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. Job Qualifications: Education: HS Diploma or equivalent Experience: One year experience as cashier, two years experience as a server, and one year in direct sales or the retail trade; OR, an equivalent combination of experience. Licenses/Certifications: TIPS Certification 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 Provide for the safety and security of the employees or the property 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 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 FOOD RUNNER Job Title: Food Runner Department: Food & Beverage Company: Dimension Hospitality 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.
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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 HOUSEKEEPER MANAGER. Job Title: Housekeeper Manager Department: Housekeeping Company: Dimension Hospitality Reports To: Executive Housekeeper, Director of Housekeeping 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 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: 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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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.
Requirements
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This is the job description for RECEIVING CLERK Job Title: Shipping and Receiving Clerk Department: Food and Beverage Company: Dimension Hospitality Reports To: Director of Food and Beverage Supervises: N/A Job Purpose: To ensure that the hotel is obtaining the quality and quantity of food products ordered at the quoted price utilizing a bid system to safeguard the company’s investment in food and beverage inventory and to provide management with accurate and timely operational statistics and/or reports. Job Responsibilities: 1. Be aware of month–to-date raw food costs, monthly budget and current status with regard to purchases so that pro active measures can be taken to meet and exceed monthly budgeted food cost. 2. Procure all goods and services by securing bids on all purchases and being responsible for monthly and weekly quote sheets from major purveyors. 3. Ensure the resort is obtaining the quality and quantity of merchandise ordered at the quoted price and to code and process all invoices. 4. Maintain coolers and food storage areas at all times, communicate with Sous Chefs. 5. Required to work on days of food order placement. 6. Maintain monthly inventory including: updating prices due to fluctuations, collect all inventory count sheets, collect all transfers (food to bar, bar to food liquor,) send results to accounting, verify accuracy and make adjustments if necessary. 7. Make recommendations to management in regard to maximizing profit margins. 8. Prepare reports, as requested, including and internal food and beverage costs, to develop a more informative data base for improved management decision making and critical evaluation of work activities. 9. Audit food and beverage invoices for proper prices, extensions and discounts; track credits due from vendors, working with accounting department to ensure accurate payments. 10. Control product/owners’ assets and prevent loss through theft and/or spoilage. 11. Ensure the proper authorization for the release of product and account for daily food and beverage issues. 12. Ensure proper check in and storage procedures are adhered to, i.e. Scales, etc. 13. Oversee and assist with physical food and beverage inventories. 14. Review, evaluate and reconcile end of month food and beverage results and reports to food and beverage director and executive chef. 15. Receive food by physical checking off of invoices; product received for product ordered. 16. Store food using FIFO method in all areas. Labeled, dated. Use of, USE FIRST stickers. 17. Ship out and receive all items from carriers to include hotel and guest packages 18. Record all received items from carriers and deliver to appropriate location. 19. Keep all carrier items in an orderly fashion. 20. Other duties as assigned. Job Skills: 1. Math skills are required to calculate and understand food cost analysis. 2. Must be able to identify spoiled food and recognize unsafe food storage situations. 3. Knowledge of Microsoft programs, specifically Outlook, Excel and Word. Job Qualifications: Education: Must have a high school diploma. Experience: Prior shipping and receiving experience is helpful. Licenses/Certifications: Food Safety Certification required. 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. Continually works in normal office conditions and in close proximity to others. Additional physical, visual and working requirements: X Identify and distinguish colors X Stand for long periods of time X Extreme cold (non-weather) X Walk extended distances 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.
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THIS IS THE JOB DESCRIPTION FOR ROOMS CONTROLLER. Job Title: Rooms Controller Department: Front Office Company: Dimension Hospitality Reports To: Direct Report to Assistant Front Office Manager Supervises: N/A Job Purpose: Position provides leadership and instruction to Guest Service Agents while working with Front Office Leadership to book rooms, maintain inventory, ensure rooms are blocked in a timely fashion to meet the needs and requests of individual and group guests, along with hotel departments. Provides service recovery, answer phones, assists with guest requests and provides front desk support due to business demand. Job Responsibilities: 1. Block and pre-register suites and rooms in the PMS according to guests requests five-days out. Assign VIP’s according to sales, events, and management needs. 2. Keep front desk staff, including management, informed on any oversells, challenges, special accommodations unmet, etc. 3. Over sold-out periods perform room protects to ensure that rooms blocked for future arrivals are protected (one/two-night holes) 4. Check reservations listed on group resume and tour resumes to ensure reservation dates, billings, and room blocks are accurate in the PMS system. 5. Attend Daily Business review meeting to be aware of business trends, new bookings and changes to current bookings. 6. Verify Billing details for third party, group blocks, credit card authorizations, etc are accurate and complete. 7. Promptly answer telephone answer front office phones with a positive and clear voice. Handle all requests and problems and when needed delegate special requests to appropriate persons or departments. 8. Document any guest situations which require action by another department and follow up as needed. 9. Maintain out of order & out of service rooms with engineering and housekeeping 10. Other duties as assigned. Job Skills: 1. Strong technical skills in Word, Excel, Outlook along with good internet navigation skills. 2. Excellent organizational skills, flexibility. 3. Experience with hotel PMS systems and operational proficiency. 4. Excellent interpersonal skills. Superior oral/written communication skills; ability to interact successfully with all levels. 5. Excellent telephone etiquette. 6. Knowledge of general office equipment (e.g., fax machine, copy machine, printers). 7. Tact and good judgment and proven experience interacting with customers and hotel management. Job Qualifications: Education: High school diploma required. Experience: Minimum 6 months experience in a hotel rooms division 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 and working conditions: 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.
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This is the job description for SALES MANAGER. Job Title: Sales Manager Department: Sales Company: Dimension Hospitality Reports To: Director of Sales, General Manager Supervises: N/A Job Purpose: Secure new volume accounts; grow positive relationships with assigned existing accounts; assure positive recognition within the local community for the hotel. Job Responsibilities: 1. Solicit, negotiate and generate contracted revenues from volume prospects that meet criteria established in the hotel business plan. 2. Employ revenue management techniques to recommend corporate rate proposals. 3. Accurately prepare and present Requests for Proposals so that both client and hotel receive a good value. 4. Prospect for new contract business using a wide variety of methods including phone calls, outside sales calls, attending community functions, internet prospecting, supplier partnerships, trade journals, etc. 5. Develop, implement and constantly modify sales action plans. 6. Manage and maintain an accurate and up-to-date contact management system. 7. Negotiate and close contracts that meet the hotel’s business plan objectives. Desired arrival, departure and volume patterns must be met. 8. Internally communicate client requirements, thereby insuring all information is accurate between client and hotel staff. 9. Coordinate and participate in target market trade shows and sales blitzes. 10. Conduct competitive analysis and maintain competitor files in order to be able to compete successfully. 11. Maintain good rapport with local civic groups and companies. 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. Job Qualifications: Education: Associates Degree in Sales &Marketing, Business, or a related field. Experience: Minimum 2 years hotel sales experience or the equivalent amount of industry experience; OR, equivalent combination of education and work 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. 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 a SENIOR SALES MANAGER. Job Title: Senior Sales Manager Department: Sales Company: Dimension Hospitality Reports To: Director of Sales, General Manager Supervises: N/A Job Purpose: Responsible for proactively soliciting group business. The position is accountable for handling large group segments related to opportunities with significant revenue potential. Actively up-sells each business opportunity to maximize revenue. Achieves individual and team related revenue goals. Creates opportunities to grow the account base through customer interactions. Job Responsibilities: 1. Targets accounts, markets, or segments with heavy emphasis on proactive solicitation. 2. Responds to and manages larger and more complex incoming opportunities for the property. 3. Identifies, qualifies and solicits new business to achieve individual and property revenue goals. 4. Focuses efforts on accounts with significant potential sales revenue. 5. Develops effective sales plans and actions. 6. Understands the overall market - competitors’ strengths and weaknesses, economic trends, supply and demand etc. and knows how to sell against them. 7. Uses negotiating skills and creative selling abilities to maximize revenues and close on business. 8. Handles complex business with significant revenue potential as well as significant customer expectations. 9. Coordinates and participates in target market trade shows and sales blitzes. 10. Other duties as assigned. Job Skills: 1. Microsoft Office Suite to include: Word, Excel, Powerpoint, Outlook, Teams, Sharepoint, etc. Ability to navigate sales software such as Amadeus Delphi, BEO generation software, etc. 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. Job Qualifications: Education: 4-year bachelor's degree in Business Administration, Marketing, Hotel and Restaurant Management, or related major Experience: Minimum 5 years’ experience in the sales and marketing or related professional area. 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 and working 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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This is the job description for SOUS CHEF (SALARY) Job Title: Sous Chef Salary Department: Kitchen Company: Dimension Hospitality Reports To: Executive Sous Chef Supervises: Lead Cook, Line Cook, Pantry-Prep Cook, Kitchen Steward Job Purpose: To supervise and coordinate activities of cooks and other workers engaged in preparing and cooking food stuffs. Job Responsibilities: 1. Observe workers engaged in preparing, portioning, and garnishing foods to insure that methods of cooking and garnishing and sizes of portions are as prescribed. 2. Give instructions to cooking personnel on fine points of cooking. 3. Cook and carve meats, and prepares dishes, such as sauces, during rush periods and for banquets and other social functions. 4. Assume responsibility for kitchen in absence of Chef. 5. Must be able to “prep” food products, using standardized food preparation techniques. 6. Must be able to visibly recognize “condition” of food, and cooking temperatures. 7. Other duties as assigned. Job Skills: 1. Skillfully use kitchen tools, machines, or equipment needed in food preparation. 2. Read recipes for the items to be prepared, and be able to visualize the finished products. 3. Measure, cut, or otherwise work on materials or objects with great precision. 4. Use arithmetic to figure amounts of product/materials needed, quantities needed and cost of products/materials. Job Qualifications: Education: ACF Certification, Culinary Arts degree, apprenticeship and/or AOS Degree. Experience: Minimum 2 years kitchen supervisory experience with three years kitchen operations experience including at least 1year in a lead cook position, and 1 year in a steward position; OR, an equivalent level of education and experience. Licenses/Certifications: Must have Food Safety Certification Management Activities: X Interview, select and train associates X Direct the work of associates 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 Provide for the safety and security of the employees or the property 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. Additional physical, visual and working requirements: 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 With fumes or airborne particles X Kneel and/or stoop repeatedly 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.