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This is the job description for ACCOUNTING CLERK Job Title: Accounting Clerk Department: Administration Company: Dimension Development Reports To: GM Supervises: N/A Job Purpose: To perform any combination of the following calculating, posting, and verifying duties to obtain financial data for use in maintaining accounting records. Job Responsibilities: 1. Compiles and sorts documents, such as invoices and checks, substantiating business transactions. 2. Verifies and posts details of business transactions, such as funds received and disbursed, and totals accounts, using calculator or computer. 3. Computes and records charges, refunds, cost of lost or damaged goods, and similar items. 4. May type vouchers, invoices, checks, account statements, reports, and other records, using typewriter or computer. 5. May reconcile bank statements. 6. Knows and complies with all company policies and procedures pertaining to this position and its duties. 7. Takes the initiative to greet guests in a friendly and warm manner. 8. Other duties as assigned. Job Skills: 1. Compute and record numbers correctly. 2. Follow procedures for keeping records. 3. Use eyes, hands, and fingers at the same time to enter figures in books and forms, or to operate a calculator or personal computer. 4. Perform work that is routine and detailed. 5. Copy large quantities of numbers without error. Job Qualifications: Education: HS Diploma or equivalent Experience: Two years of A/P, A/R, secretarial or clerical experience required. Licenses/Certifications: N/A 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 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. 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 ASSISTANT EXECUTIVE HOUSEKEEPER (SALARY). Job Title: Assistant Executive Housekeeper Department: Housekeeping Company: Dimension Development Reports To: Executive Housekeeper Supervises: Housekeeping Utility, Laundry Attendant, Seamstress, Room Attendants Job Purpose: To supervise work activities of cleaning personnel ensuring clean, orderly attractive rooms in hotel. Job Responsibilities: 1. Obtains list of vacant rooms to be cleaned immediately & list of prospective checkouts or discharges in order to prepare work assignments. Advises manager, desk clerk, & admitting personnel of rooms ready for occupancy. 2. Assigns workers their duties, and inspects work for conformance to prescribed standards of cleanliness. Rewards employees who use their empowerment to meet or exceed guest expectations. 3. Inventories cleaning supplies & linen stock to ensure adequate supplies. Issues supplies & equipment to workers. 4. Investigates concerns regarding housekeeping service and equipment, and takes corrective action. 5. Examines rooms, halls, and lobbies to determine need for repairs or replacement of furniture or equipment, and makes recommendations to management. Ensures guest rooms are properly secured and that proper key control procedures are utilized by the housekeeping staff. 6. Screens job applicants, hires new employees, and recommends promotions, transfers, or dismissals. Conducts orientation training of new employees and in-service training of other employees to explain company policies, housekeeping work procedures, and to demonstrate use and maintenance of equipment. 7. Attends training seminars to perfect housekeeping techniques and procedures, and enhance supervisory skills. 8. Records data concerning work assignments, personnel actions, and time cards, and prepares periodic reports. May prepare reports concerning room occupancy, payroll expenses, and department expenses. 9. Attends periodic staff meetings with other department heads to discuss company policies and patrons’ complaints, and to make recommendations to improve service and ensure more efficient operation. 10. Assists in controlling expenses by the housekeeping department. 11. Other duties as assigned. Job Skills: 1. Apply common sense understanding to carry out instructions furnished in written, oral, or diagrammatic form. Deal with problems involving several concrete variables in or from standardized situations. 2. Read and understand instructions, safety rules, etc. Write reports with proper format, punctuation, spelling, and grammar, using all parts of speech. Speak with correct English and well-modulated voice. 3. Determine time, place, and sequence of operations or action to be taken on. Determine or interpret work procedures for workers, assigning specific duties, maintaining harmonious relations and promoting efficiency. Job Qualifications: Describe the minimum qualifications needed to complete the job responsibilities. Education: HS Diploma or equivalent Experience: 2 years housekeeping experience in a commercial environment in a supervisory capacity, 2 years line level experience in all aspects of the Housekeeping Department; OR, equivalent level of education and experience. Licenses/Certifications: N/A Management Activities: X Interview, select and train associates X Set and adjust associates’ rates of pay and hours of work X Direct the work of associates X Appraise associates’ productivity and efficiency for purpose of recommending promotions or other changes in status X Handle associate complaints X Discipline associates X Plan the work X Determine the techniques to be used X Apportion the work among associates X Determine types of materials, supplies, machinery, equipment/tools used or merchandise to be bought, stocked & sold X Control the flow and distribution of materials or merchandise and supplies X Provide for the safety and security of the employees or the property X Plan and control the budget X Monitor or implement legal compliance measures X Customarily and regularly direct the work of at least 2 or more full-time associates or their equivalent (1 full-time associate at 40 and 2 half-time associates at 20 hours each, are equivalent to 2 full-time associates). X Authority to hire or fire other associates, or makes suggestions and recommendations as to the hiring, firing , advancement, promotion or any other change of status of other associates are given particular weight. Working Conditions: Ability to speak and hear. Close and distance vision. Frequent sitting with some walking and standing. Frequently lifts/carries up to 25 lbs. Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills. Continually works in normal office conditions and in close proximity to others. Additional physical & visual requirements: X Identify and distinguish colors X Stand for long periods of time X Walk extended distances X Lift/carry 6-25 lbs. X With fumes or airborne particles X Near toxic or caustic chemicals X Able to work overtime and irregular hours While this job description is intended to be an accurate reflection of the requirements of the job, management reserves the right to add or remove duties from particular jobs when business need dictates.
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This is a job description for ASSISTANT GUEST SERVICES MANAGER. Job Title: Assistant Guest Services Manager Department: Rooms Company: Dimension Development Reports To: Guest Services Manager Supervises: Guest Services Representative, PBX Operator, Bell Staff, Concierge, Night Audit, Valet Job Purpose: To maintain a high quality of services offered to guests through management of the functional areas of reservations, guest registration, bell services, telephone services and guest accounting to maintain established operational standards and maximize profits of the hotel. Concierge and garage services may also report to this position. Job Responsibilities: 1. Supervise Front Desk staff: hiring, firing, performance evaluations, training, and development. Schedule staff according to labor standards and forecasted occupancy. 2. Maintain standards of guest service quality. Contribute to the profitability and guest satisfaction perception of other hotel departments. Increase level of guest satisfaction by delivery of an improved product through employee development, job engineering and quality image. 3. Achieve budgeted revenues and expenses and maximizes profitability related to the guest services department. 4. Develop short term and long term financial and operational plans for the guest service department which relate to the overall objectives of the hotel. Participate in the preparation of the annual hotel budget. 5. Manage the reservation function to maintain highest possible room occupancy and average daily rate through suggestive selling by employees. 6. Maintain procedures for credit control and handling of financial transactions, security of monies, guest security and emergency procedures. 7. Receive departmental related guest complaints and ensures corrective action is taken. 8. Ensure staff uses guest interaction skills. Reward employees who meet/exceed guest expectations. 9. Other duties as assigned. Job Skills: 1. Analyze and interpret business records and statistical reports; interpret policies established by administrators. 2. Use mathematical skills to interpret financial information and prepare budgets. 3. Understand the government regulations covering business operations. 4. Make business decisions based on production reports and similar facts, experience, and opinion. 5. Plan and organize the work of others. 6. Change activity frequently and cope with interruptions. Job Qualifications: Describe the minimum qualifications needed to complete the job responsibilities. Education: Bachelor’s Degree in Management, Hotel Administration, Business or related field. Experience: Minimum 1-year of night audit, 2-years experience in front desk operations, and 1-year experience in either direct sales or retail trade; OR, an equivalent combination of education and experience. Licenses/Certifications: N/A
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This is the job description for BANQUET HOUSEPERSON. Job Title: Banquet Houseperson Department: Banquets Company: Dimension Development Reports To: Banquet Manager Supervises: N/A Job Purpose: To set up all meetings, meal functions and audio visual equipment in accordance with hotel and company policies. To facilitate all customer requests in a timely and courteous manner. Job Responsibilities: 1. Completes all work assignments and follows all instructions directed by supervisor or shift leader. 2. Ensures all water, amenities, audio-visual and breaks are in room at least 15 minutes prior to start of meeting. 3. Complies with all customer needs for additional equipment and supplies and conveys the additional charge to the guest. Notifies supervisor to add to the guest check. 4. Displays good customer relation skills. Takes initiative to greet guests in a friendly manner. 5. Sets up and cleans all meeting and meal function rooms in accordance with company and hotel specifications. 6. Freshens all meeting rooms during meal breaks by replacing ashtrays, changing cloths if necessary, refilling candy jars, replacing water glasses, refilling water pitchers, and removing garbage from meeting areas and break tables. 7. Assists with meal service and breakdown as needed. Assists in getting banquet guest checks signed and turned in to the front office for proper posting. 8. Follows all energy conservation guidelines as well as safety procedures. 9. Other duties as assigned. Job Skills: 1. Carry out specific oral or written instructions, frequently following a simple routine. 2. Do the same task over and over frequently in the same way. 3. Stand and walk for long periods of time. 4. Lift and carry things like luggage, trays of dishes, and bags of golf clubs. 5. Use hands and fingers skillfully and easily. Job Qualifications: Education: HS Diploma or equivalent Experience: None required Licenses/Certifications: N/A Physical and working requirements: Ability to speak and hear. Close and distance vision. Frequently lifts/carries up to 50 lbs. Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills. Additional physical, visual and working requirements: X Identify and distinguish colors X Outdoor weather conditions X Stand for long periods of time X Walk extended distances X Wet or humid conditions X Lift/carry over 50 lbs. X Reach hands and arms in any direction X Kneel and/or stoop repeatedly X Near loud noises While this job description is intended to be an accurate reflection of the requirements of the job, management reserves the right to add or remove duties from particular jobs when business need dictates.
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This is the job description for BANQUET MANAGER. Job Title: Banquet Manager Department: Banquets Company: Dimension Development Reports To: Assistant General Manager/Director Food & Beverage Supervises: Assistant Banquet Manager, Banquet Captains, Hourly Banquet team Job Purpose: To schedule banquets, parties, etc., ensuring all arrangements are made so as to provide the customer with a very high level of service and quality. Job Responsibilities: 1. Determine amount of future business and work load requirements with information gathered from sales department. 2. Requisition required help and instruct work expectations for banquets. 3. Meet with function group leaders to determine last minute changes and discuss various set-up arrangements. 4. Ensure proper service to clients during the banquet. 5. Ensure proper cleaning of all equipment after function is completed. 6. Supervise assigned banquet personnel: hiring, terminating, training and developing. 7. Schedule banquets, parties, etc. 8. Assist personnel in setting up a function room to the desired specifications set forth by the sales office. 9. Other duties as assigned. Job Skills: 1. Read and interpret business records and statistical reports. 2. Use mathematical skills to interpret financial information and prepare budgets. 3. Analyze and interpret policies established by administrators. 4. Understand government regulations covering business operations. 5. Make business decisions based on production reports, similar facts, and experience. 6. Deal with the general public, customers, employees, union and government officials with tact and courtesy. 7. Plan and organize the work of others. 8. Change activity frequently and cope with interruptions. Job Qualifications: Education: Bachelors Degree in Hotel Management required Experience: 2 years supervisory experience in banquet operations with 3 years hotel operations experience; OR, an equivalent level of education and 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 Determine types of materials, supplies, machinery, equipment/tools used or merchandise to be bought, stocked & sold X Control the flow and distribution of materials or merchandise and supplies X Provide for the safety and security of the employees or the property X Plan and control the budget X Monitor or implement legal compliance measures X Customarily and regularly direct the work of at least 2 or more full-time associates or their equivalent (1 full-time associate at 40 and 2 half-time associates at 20 hours each, are equivalent to 2 full-time associates). X Authority to hire or fire other associates, or makes suggestions and recommendations as to the hiring, firing , advancement, promotion or any other change of status of other associates are given particular weight. Physical Requirements and working conditions: Ability to speak and hear in English. Close and distance vision. Frequently lifts/carries up to 25 lbs. Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills. Continually works in normal office conditions and in close proximity to others. Additional physical, visual and working requirements: X Identify and distinguish colors X 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 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 SERVER Job Title: Banquet Server Department: Banquets Company: Dimension Development Reports To: Banquet Manager or Assistant Banquet Manager Supervises: N/A Job Purpose: To set up banquet table linens, place settings and center pieces; serve all food and beverages and clear away all dishes and table linens in a professional manner and in compliance with company policies, and legal considerations. Job Responsibilities: 1. Sets up all banquet function table linens, china, silverware, glass ware, and center pieces, waiting and beverage stations, and perishable items for banquet service (such as bread, butter, and cream). 2. Serves all food and beverages to banquet guests. 3. Clears away all dishes and items used in the service of a banquet, including the linens. 4. Ensures the proper storage of all items from equipment to perishable foods. 5. Maintains work areas in a clean and orderly fashion. 6. Prepares for future banquets by folding napkins, filling condiments, and performing other duties as required. 7. Relieves other employees allowing for breaks during the shift. 8. Takes the initiative to greet guests in a friendly and warm manner. 9. Other duties as assigned. Job Skills: 1. Use arithmetic to total costs and make change. 2. Communicate with different kinds of people to find out what services they want and to give them information. 3. Stand or walk for varying lengths of time, sometimes for long periods. 4. Move fingers and hands easily and quickly to handle things like dishes, money and merchandise. 5. Lift and carry things like heavy trays. Job Qualifications: Education: HS Diploma or equivalent Experience: Guest service and/or server experience preferred. Licenses/Certifications: Responsible alcohol service, food safety certification Physical Requirements and working conditions: Ability to speak and hear. Close and distance vision. Frequently lifts/carries up to 25 lbs. Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills. Additional physical, visual and working requirements: X Outdoor weather conditions X Stand for long periods of time X Walk extended distances X Lift/carry 6-25 lbs. X Wet or humid conditions X Reach hands and arms in any direction X Kneel and/or stoop repeatedly X Able to work overtime and irregular hours X Near loud noises While this job description is intended to be an accurate reflection of the requirements of the job, management reserves the right to add or remove duties from particular jobs when business need dictates.
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This is the job description for BARBACK. Job Title: Bar Back Department: Food & Beverage; F&B Outlets and Banquets Company: Dimension Development Reports To: F&B Outlets/Restaurant Manager; Bar/Beverage Manager; Director of F&B Supervises: N/A Job Purpose: The bar back assists lounge and bar operations. The Bar Back provides assistance to bartenders by maintaining the outlet’s supply levels for glassware, mixers, ice, beverage and other needed supplies. The Bar Back assists with equipment clearing, ware washing, and guest service, as needed. Job Responsibilities: 1. Prepare bar for service, inventorying and restocking needed glassware, ice, disposable supplies, and other items. 2. Assists with maintaining a perpetual inventory, including the retrieval of ordered / requisitioned items, unboxing/storage of products, securing and storage of empty bottles, etc. 3. Assists the beverage manager/bar chef with the production of craft syrups, gastriques, bitters, pickles, juices, etc. 4. Replenishing supplies during service, including beer, wine, liquor, dry snacks, juices, glassware, ice, and other items as needed. 5. Changes beer kegs and retrieves specialty wines/spirits from remote and secure storage locations. 6. Assists with clearing, cleaning, sanitizing bar surface between guests. 7. Assists with serving guests, as needed. 8. Provides ware washing and transportation of equipment to keep bar stocked during operation. 9. Cleans and breaks-down bar at the conclusion of service. 10. Other duties as assigned. Job Skills: 1. Strong service communication skills (Verbal & written) to assist both guests and team. 2. Ability to read, comprehend, and explain information from menus and food orders. 3. Ability to utilize kitchen equipment safely and properly, including blenders, coffee brewers, juicer, etc. 4. Ability to understand spatial arrangements to navigate quickly through a large area. 5. Ability to lift large trays and carry safely + properly with great frequency. 6. Attention to detail for accuracy of orders and protection with allergens / dietary restrictions. Job Qualifications: Education: Completion of High School, GED program, or equivalent. Experience: One-year F&B experience preferred Licenses/Certifications: TIPS Certification required; Food Safety Certification (or equivalent) required Physical Requirements and working conditions: Ability to speak and hear. Close and distance vision. Frequently lifts/carries up to 50 lbs. Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills. Job conditions involve a majority of time working in an active kitchen, with movement through F&B outlet dining areas. Additionally, some level of time is spent working in storage areas. Additional physical, visual and working requirements: X Outdoor weather conditions X Stand for long periods of time X Extreme cold (non-weather) X Walk extended distances X Extreme heat (non-weather) X Near moving or mechanical parts X Lift/carry over 50 lbs. X Reach hands and arms in any direction X Kneel and/or stoop repeatedly X Able to work overtime and/or irregular hours While this job description is intended to be an accurate reflection of the requirements of the job, management reserves the right to add or remove duties from particular jobs when business need dictates.
Requirements
Education Completion of High School, GED program, or equivalent. Experience One-year F&B experience preferred Licenses/Certifications Tennessee On-Premise Permit (Alcohol Server Permit) required within 60 days after hire; ServSafe Food Handler (or equivalent) certification preferred
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This is the job description for BARISTA Job Title: Barista Department: Food & Beverage Company: Dimension Development Reports To: F&B Supervisor, F&B Manager Supervises: N/A Job Purpose: To sell products provided in the gift shop area as well as provide food and beverage items in the Coffee shop. Provide high quality guest service and demonstrates outstanding interpersonal relations. Job Responsibilities: 1. Informs customers about the available food, beverage, and gift shop items available in the Coffee shop and provides customers with information about the hotel. 2. Prepares specialty coffee drinks in accordance with established recipes. Operates Coffee shop equipment according to proper procedures. 3. Maintains a neat and clean environment in the Coffee shop. Cleans equipment, displays, floors, etc. as per SOP for daily cleaning program. 4. Straightens/refreshes/restocks merchandise and food displays to maintain a “fresh” look in the Coffee shop. 5. Close and open Coffee shop on time with proper setup for the day and proper closing procedure for the evening. 6. Completes all sales through the Micros system, processes transactions in accordance with established accounting procedures ensuring proper cash handling, and is responsible for a cash drawer. 7. Assists with managing inventory by monitoring stocks and working with management to place orders. 8. Accounts for all cash and secures money drops in accordance with hotel and company policies. 9. Knows and complies with all company policies and procedures pertaining to this position and its duties. 10. Other duties as assigned. Job Skills: 1. Carry out instructions furnished in written, oral, or diagrammatic form. Deal with problems involving several variables. Ability to balance cash drawer and exercise math and basic accounting skills. 2. Read and understand instructions, safety rules, etc. Write reports with proper format, punctuation, spelling, and grammar, using all parts of speech. Speak with poise, voice control, and confidence, using correct English and well-modulated voice. 3. Transcribing, entering, or posting data; talking with and/or signaling people to convey or exchange information, including giving assignments and or directions to helpers or assistants. Job Qualifications: Education: High school diploma or equivalent education required Experience: Retail and/or customer service experience preferred. Café or barista experience preferred 3-6 months related experience and/or training. Licenses/Certifications: None required Physical Requirements and working conditions: Ability to speak and hear in English. Close and distance vision. Frequently lifts/carries up to 25 lbs. Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills. Additional physical, visual and working requirements: X Stand for long periods of time X Walk extended distances X Lift/carry 6-25 lbs. While this job description is intended to be an accurate reflection of the requirements of the job, management reserves the right to add or remove duties from particular jobs when business need dictates.
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This is the job description for BARTENDER. Job Title: Bartender Department: Food & Beverage Company: Dimension Development Reports To: Lounge Manager, Assistant GM, Dir of F&B, Restaurant Manager Supervises: N/A Job Purpose: To mix and serve alcoholic and non-alcoholic beverages to patrons of beverage outlets, following standard recipes, and to promote food sales. Job Responsibilities: 1. Mix ingredients, such as liquor, soda, water, sugar and bitters to prepare cocktails and other drinks. 2. Serve wine draught, bottled beer, non-alcoholic beverages and food. 3. Collect money for drinks served. 4. Orders and requisitions liquors and supplies. Stock and replenish glasses, beverages, mixes, fruit, and guest supplies. 5. Place bottled goods and glasses to make an attractive display. 6. Wash glasses, bar, and equipment. 7. Slice and pit fruit for garnishing drinks; prepare appetizers, such as pickles, cheese and cold meats. 8. Take the initiative to greet guests in a friendly and warm manner. 9. If functioning in a Lead Capacity: (a) take responsibility for assigned associates in the absence of the Supervisor, (b) assign work, and ensure proper performance of assigned associates. 10. Other duties as assigned. Job Skills: 1. Use arithmetic to total costs and make change. 2. Communicate with different kinds of people to find out what services they want and to give them information. 3. Stand or walk for varying lengths of time, sometimes for long periods. 4. Move fingers and hands easily and quickly to handle dishes, money, merchandise, etc. Lift and carry heavy items, such as trays. Job Qualifications: Education: HS Diploma or equivalent. Experience: Previous bartending experience preferred. Licenses/Certifications: Must have TIPS certification and meet state law age requirements for tending bar. Physical Requirements: Ability to speak and hear in English. Close and distanc25vision. Frequent sitting with some walking and standing. Frequently lifts/carries up to 25 lbs. Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills. Additional physical, visual and working condition requirements: X Identify and distinguish colors X Outdoor weather conditions X Stand for long periods of time X Walk extended distances X Lift/carry 6-25 lbs. X Able to work overtime and/or irregular hours Near risk of electrical shock X Near loud noises While this job description is intended to be an accurate reflection of the requirements of the job, management reserves the right to add or remove duties from particular jobs when business need dictates.
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This is the job description for BELL PERSON. Job Title: Bell Person Department: Front Desk Company: Dimension Development Reports To: Bell Captain Supervises: N/A Job Purpose: To serve hotel guests during their stay by making it easier and more enjoyable to arrive, check in and stay at the property. Job Responsibilities: 1. Escorts incoming hotel guests to rooms and assists guests with luggage. 2. Attends and participates in monthly front desk meetings. 3. Inspects guest’s room to ensure that it is in order and that supplies are adequate. 4. Explains features of room such as operation of radio, television, telephone, in-room movie system, etc. 5. Offers information pertaining to available services and facilities of hotel, points of interest and entertainment attractions. 6. Pages guests in lobby, dining rooms or other parts of property. Delivers messages and runs errands. 7. Maintains courtesy van consisting of washing, cleaning, and fueling. 8. Raises, lowers, and ensures proper handling of American flag. 9. Maintains lobby in a clean and tidy manner; this includes, but is not limited to ashtrays, trash, seating areas, front doors, floors, etc. 10. Maintains the front porte-cochere by picking up trash, cleaning oil leaks, shoveling snow, melting ice, hosing off sidewalks, etc. 11. Other duties as assigned. Job Skills: 1. Carry out specific oral or written instructions, frequently following a routine. 2. Do the same task over and over, frequently in the same way. 3. Lift and carry things like luggage, trays of dishes, and bags of golf clubs. Job Qualifications: Education: HS Diploma or equivalent Experience: None required Licenses/Certifications: N/A Physical Requirements and working conditions: Ability to speak and hear in English. Close and distance vision. Frequently lifts/carries over 50 lbs. Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills. Additional physical, visual and working requirements: X Outdoor weather conditions X Stand for long periods of time X Walk extended distances X Wet or humid conditions X Lift/carry over 50 lbs. X Reach hands and arms in any direction X With fumes or airborne particles X Kneel and/or stoop repeatedly X Able to work overtime and/or irregular hours X Near loud noises While this job description is intended to be an accurate reflection of the requirements of the job, management reserves the right to add or remove duties from particular jobs when business need dictates.
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This is the job description for CATERING SALES MANAGER. Job Title: Catering Sales Manager Department: Sales Company: Dimension Development 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: Lounge Server Department: Food & Beverage Company: Dimension Development Reports To: Food & Beverage Supervisor, Manager or Director Supervises: N/A Job Purpose: To serve alcoholic beverages to patrons in lounges, at banquet functions and on occasion in restaurants. Job Responsibilities: 1. Take orders from customers. 2. Serve shots (jiggers) for consumption within the establishment. 3. Serve bottled beer or draws draught beer from kegs. 4. Serve mixed alcoholic beverages. 5. Sell unopened bottles of alcoholic and nonalcoholic beverages to be taken from premises when licensed for sale of packaged goods. 6. Receive payment for amount of sale and makes change. 7. Report to work for scheduled shift, on time and in uniform in accordance with company policy. 8. Know and comply with all company policies and procedures pertaining to this position and its duties. 9. Take the initiative to greet guests in a friendly and warm manner. 10. Other duties as assigned. Job Skills: 1. Use arithmetic to total costs and make change. 2. Talk with different kinds of people to find out what services they want and to give them information. 3. Stand or walk for varying lengths of time, sometimes for long periods. 4. Move fingers and hands easily and quickly to handle things like dishes, money and merchandise. 5. Lift and carry things like heavy trays. Job Qualifications: Education: HS Diploma or equivalent Experience: None required Licenses/Certifications: Must have TIPS Certification Physical Requirements and working conditions: Ability to speak and hear. Close and distance vision. Frequently lifts/carries up to 25 lbs. Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills. Additional physical, visual and working requirements: X Outdoor weather conditions X Stand for long periods of time X Walk extended distances X Lift/carry 6-25 lbs. X Able to work overtime and/or irregular hours X Near loud noises While this job description is intended to be an accurate reflection of the requirements of the job, management reserves the right to add or remove duties from particular jobs when business need dictates.
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This is the job description for CONCIERGE & CLUB LEVEL STAFF. Job Title: Concierge Department: Front Office Company: Dimension Development Reports To: Front Office Manager Supervises: N/A Job Purpose: To improve guests experience while at the hotel by arranging for specific services and providing needed information. Job Responsibilities: 1. Offers information pertaining to available services and facilities of hotel, points of interest, and entertainment attractions. 2. Furnishes information, makes reservations, and obtains tickets for guests to social and recreational events or for travel. Supplies guests with travel information, such as transportation rates, routes, and schedules. 3. Reports suspicious behavior of patrons to hotel security personnel. 4. Acts as host for morning coffee service. 5. Assists Administrative Assistant in duties such as authorizing credit applications. 6. Arranges for cleaning, laundering, and repair of guests’ clothing and other items. 7. Handles all V.I.P. requests including ordering of products and turndown service. 8. Arranges for sending and receiving of packages. 9. Takes the initiative to greet guests in a friendly and warm manner. 10. Other duties as assigned. Job Skills: 1. Carry out specific oral or written instructions, frequently following a simple routine. 2. Perform the same task over and over, frequently in the same way. 3. Assist guests by lifting and carrying guests belongings. Job Qualifications: Education: HS Diploma or equivalent Experience: Previous Guest Service experience preferred Licenses/Certifications: N/A Physical Requirements and working conditions: Ability to speak and hear. Close and distance vision. Frequent sitting with some walking and standing. Frequently lifts/carries up to 50 lbs. Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills. Continually works in normal office conditions and in close proximity to others. Additional physical, visual and working requirements: X Outdoor weather conditions X Stand for long periods of time X Walk extended distances X Wet or humid conditions X Lift/carry 26-50 lbs. X Able to work overtime and irregular hours While this job description is intended to be an accurate reflection of the requirements of the job, management reserves the right to add or remove duties from particular jobs when business need dictates.
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This is the job description for CONVENTION SERVICES MANAGER Job Title: Convention Services Manager Department: Sales Company: Dimension Development Reports To: Director of Catering Supervises: N/A Job Purpose: This position is responsible for developing catering accounts, as sold, and former clients for the purpose of achieving assigned catering and associated room revenue goals as established in the hotel B-Plan. Additionally, this position is responsible for managing convention services to ensure a high degree of customer satisfaction, generate increased revenues, expand market share and nurture return business. Job Responsibilities: 1. Act as onsite contact for all assigned groups, as well as working with the customer to produce BEO’s and Convention Resumes. Ensures that all special arrangements - Food and Beverage, Audio Visual, and other requests are properly documented on BEO’s and signed by authorized representative. 2. Ensures timely distribution of all BEO’s and Resumes to the appropriate departments and follows up on any questions. 3. Maintains detailed files, notes, records, and trace systems to ensure event meets with customer expectations. 4. Verifies space requirements and meeting room set-up with the client, and ensures that public space needed is properly maintained and in good condition. 5. Confirms revisions in agendas, room blocks, etc. and notifies corresponding departments in a timely manner. 6. Finalizes the program/agenda with client and checks all scheduled functions one hour prior to start time. 7. Reviews event sheets and works with appropriate departments to ensure quality and satisfaction. 8. Maintains positive guest and employee relations through prompt, precise, and courteous communication. 9. Other duties as assigned. Job Skills: 1. Have computer skills to include word processing, spreadsheet, and familiarity with brand specific property Management System(s). 2. Exercise excellent communication, presentation, organization, time management and listening skills. 3. Use analytical skills for measuring business potential and value to the hotel. 4. Interact with all levels of customers and hotel management. Job Qualifications: Education: Bachelor’s degree in business administration or sales and marketing preferred Experience: Minimum 3 years banquet or meeting planner experience; OR, equivalent combination of education and experience. Licenses/Certifications: N/A Physical Requirements and working conditions: Ability to speak and hear in English. Close and distance vision. Frequent sitting with some walking and standing. Frequently lifts/carries up to 10 lbs. Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills. Continually works in normal office conditions and in close proximity to others. Additional physical, visual and working requirements: X Outdoor weather conditions X Walk extended distances While this job description is intended to be an accurate reflection of the requirements of the job, management reserves the right to add or remove duties from particular jobs when business need dictates.
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This is the job description for DIRECTOR OF FOOD & BEVERAGE Job Title: Director of Food & Beverage Department: Food & Beverage Company: Dimension Development Reports To: General Manager Supervises: Executive Chef, F & B Outlet Manager, Lounge Manager, Banquet Manager, Event Technology/AV Manager Job Purpose: To manage the food and beverage departments of the hotel to include food preparation, food service and beverage service so as to maintain established operational standards and maximize profits of the hotel. Job Responsibilities: 1. Maintain standards of food and beverage quality and guest service quality. 2. Achieve budgeted revenues and expenses and maximize profitability related to the food and beverage department and participate in the preparation of the annual hotel budget. 3. Contribute to the profitability and guest satisfaction perception of other hotel departments. 4. Assist in preparing local and national sales/marketing programs for food and beverage. 5. Develop short term and long term financial and operational plans for the food and beverage department which support the overall objectives of the hotel. 6. Maintain inventory control procedures. 7. Increase level of guest satisfaction by delivery of an improved product through employee development, job engineering and quality image. 8. Manage in compliance with established company policies and procedures and in compliance with local, state and federal laws and regulations. 9. Maintain procedures for security of monies and maintains procedures for credit control and handling of financial transactions. 10. Receive departmental related guest concerns and ensures corrective action is taken. 11. Other duties as assigned. Job Skills: 1. Ability to read & interpret business records & statistical reports; interpret financial information & prepare budgets. 2. Ability to analyze and interpret policies and understand government regulations regarding business operations. 3. Make business decisions based on production reports, facts, and personal experience. 4. Interact with the general public, customers, employees, union and government officials with tact and courtesy. Job Qualifications: Describe the minimum qualifications needed to complete the job responsibilities. Education: Bachelor’s Degree in Hotel Management or Business Experience: 2 years supervisory experience in food and beverage operations as a Department Manager. 2 years line level operations experience, and two years of direct sales or retail trade experience; OR, an equivalent combination of education and experience. Licenses/Certification: Must have TIPS certification and Food Safety Certification. Management Activities: Check all that apply X Interview, select and train associates X Set and adjust associates’ rates of pay and hours of work X Direct the work of associates X Appraise associates’ productivity 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). 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. Working Conditions: Continually works in normal office conditions and in close proximity to others. While this job description is intended to be an accurate reflection of the requirements of the job, management reserves the right to add or remove duties from particular jobs when business need dictates.
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Job Title: Director of Outlets Department: Food and Beverage Company: Dimension Development Reports To: Director of Food and Beverage Supervises: Food and Beverage Department Manager, Associate(s) and Supervisor(s) Summary: The Director of Outlets oversees all food and beverage outlets within the hotel which may include may include high-volume restaurants, lounges, coffee bars, or banquet facilities. Job Responsibilities: 1. Responsible for short and long term planning and the management of the hotel outlet operations in the front and back of the house. 2. Develop and recommend the budget, concepts and objectives and manage within those approved plans. 3. Implement and maintain food & beverage sales/marketing programs. 4. Direct and oversee development of employees. 5. Hire, train, empower, coach and counsel, performance and salary reviews. 6. Direct the implementation of the payroll, reports, forecasts, inventory and budget for outlet operations. 7. Coordinate outlet operations with other hotel departments to ensure efficient guest service. 8. Resolve customer complaints as appropriate to maintain a high level of customer satisfaction and quality 9. Implement procedures to increase guest and employee satisfaction. 10. Exercise quality control for both food and beverage. 11. Maintain Hyatt standards of service and ensure their implementation. 12. Perform daily walk-through to ensure full compliance with Department of Health regulations and Hyatt Corporate standards. 13. Strive to score 95 and above in outlets during State of TN Health inspections. 14. Stay current with Food and Beverage Market trends. 15. Other duties as assigned. Job Skills: 1. Strong verbal and written communication skills 2. Strong supervisory and organizational skills 3. Problem solving skills 4. Compute and record numbers correctly. 5. Service oriented style with professional presentation skills 6. Perform work that is routine and detailed. 7. Read and copy large quantities of numbers without error. 8. Anticipate unexpected pop-up business based on in-house groups and citywide events 9. Ability to create seasonal cocktail menus. Experience in implementing current Food & Beverage concepts 10. Must possess the following strengths: high energy, entrepreneurial spirit, motivational leader, proven track record in high volume concept, effective communicator, effective in providing exceptional customer service and ability to improve the bottom line. 11. Demonstrated ability to effectively interact with people of diverse socioeconomic, cultural, disability, and ethnic backgrounds 12. Must be proficient in Microsoft Word and Excel
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Job Qualifications: Education Bachelor’s degree in Hospitality or Restaurant Management. Experience Minimum 2 years’ experience of multiple outlet leadership experience. Licenses/Certifications Food Safety Certification, TIPS Certification
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This is the job description for DIRECTOR OF ROOMS Job Title: Director of Room Department: Administration & General Company: Dimension Development Reports To: General Manager Supervises: Guest Service Manager, Executive Housekeeper, Security Manager Job Purpose: To maintain the rooms, engineering and security departments of the hotel, maintaining established revenue, cost and quality standards. To act as liaison between General Manager and rooms department managers. To meet or exceed hotel budget, guest satisfaction guidelines and franchisee expectations. Job Responsibilities: 1. Oversees development of new programs that result in an increased level of guest satisfaction and operational excellence. 2. Ensure that daily inventory is managed to maximize all potential room revenue and ensure that budgeted room revenues are met. 3. Generate an atmosphere that provides security and safety for all internal and external guests. 4. Establish and maintain cost control systems for all rooms-related inventories. Participate in the development of short term and long term financial and operational plans for the hotel. 5. Supervise an ongoing maintenance program, which includes the internal and external areas of the hotel. R Readily meets all financial obligations and safety regulations. 6. Monitor and maintain the property specific cleanliness guidelines. 7. Oversee transient & package advertising opportunities and ensures hotel participation in brand specific programs. 8. Ensure high associate morale by rewarding team members who meet or exceed guest expectations. 9. Oversee implementation and development of all room related training programs. 10. Maintain compliance with all local, state and federal laws and regulations, directly involved with all hiring and disciplinary decisions. 11. Other duties as assigned. Job Skills: 1. Computer skills including word processing, spreadsheets & familiarity with brand specific Property Mgmt Systems. 2. Excellent communication, presentation and listening skills. 3. Ability to read and interpret business records and statistical reports. 4. Ability to use mathematical skills to interpret financial information and prepare budgets. 5. Ability to analyze and interpret policies established by administrators. 6. Ability to make decisions based on production reports and similar facts, your own experience, and personal opinion. Job Qualifications: Education: Bachelor’s degree in Hotel Management, Business or related field preferred Experience: 5-years management/supervisory experience in room operations OR, an equivalent combination of education & experience Licenses/Certifications: N/A 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 Determine types of materials, supplies, machinery, equipment/tools used or merchandise to be bought, stocked & sold X Control the flow and distribution of materials or merchandise and supplies X Provide for the safety and security of the employees or the property X Plan and control the budget X Monitor or implement legal compliance measures X Customarily and regularly direct the work of at least 2 or more full-time associates or their equivalent (1 full-time associate at 40 and 2 half-time associates at 20 hours each, are equivalent to 2 full-time associates). X Authority to hire or fire other associates, or makes suggestions and recommendations as to the hiring, firing , advancement, promotion or any other change of status of other associates are given particular weight. Physical Requirements and working conditions: Ability to speak and hear. 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. 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 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 DISHWASHER Job Title: Dishwasher Department: Food & Beverage Company: Dimension Development Reports To: Executive Steward, Culinary Leadership positions Supervises: N/A Job Purpose: To perform duties to maintain kitchen work areas and restaurant equipment and utensils in clean and orderly condition. Job Responsibilities: 1. Sweeps and mops floor once every hour as needed. 2. Scrapes food from dirty dishes and washes them by hand or places them in racks or on conveyor to dishwashing machine. Washes pots, pans, and trays by hand. Runs glasses through dish machine twice. 3. Washes worktables, walls, refrigerators, and meat blocks. 4. Separates and removes trash and garbage and places it in designated containers; steam-cleans or hoses-out garbage cans. 5. Sorts bottles, and breaks disposable ones in bottle-crushing machine. 6. Polishes silver, using burnishing-machine tumbler, chemical dip, buffing wheel, and hand cloth, if required. 7. Transfers supplies and equipment between storage and work areas by hand or by use of hand truck. 8. Sets up banquet tables, when required. 9. Washes and peels vegetables using knife or peeling machine, when required. 10. Puts away all clean utensils; puts away & rotates stock in designated areas. 11. Other duties as assigned. Job Skills: 1. Use hands to lift, carry, or pull objects that may be heavy. 2. Understand simple instructions. 3. Learn simple procedures and techniques. 4. Perform routine work or the same task over and over again. 5. Understands OSHA regulations. Job Qualifications: Education: HS Diploma or equivalent Experience: None required Licenses/Certifications: N/A Physical Requirements and working conditions: Ability to speak and hear. Close and distance vision. Frequently lifts/carries up to 50 lbs. Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills. Additional physical, visual and working requirements: X Outdoor weather conditions X Stand for long periods of time X Walk extended distances X Extreme heat (non-weather) X Wet or humid conditions X Lift/carry 26-50 lbs. X Near moving or mechanical parts X With fumes or airborne particles X Near toxic or caustic chemicals X Able to work overtime and/or irregular hours X Near risk of electrical shock X Near loud noises While this job description is intended to be an accurate reflection of the requirements of the job, management reserves the right to add or remove duties from particular jobs when business need dictates.
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This is the job description for DISHWASHER SUPERVISOR Job Title: Dishwasher Supervisor Department: Kitchen Company: Dimension Development Reports To: Executive Chef, Culinary Leadership positions Supervises: Dishwashers Job Purpose: To perform duties to maintain kitchen work areas and restaurant equipment and utensils in clean and orderly condition. Job Responsibilities: 1. Supervises the dishwashing team and the work performed. 2. Sweeps and mops floor once every hour as needed. 3. Scrapes food from dirty dishes and washes them by hand or places them in racks or on conveyor to dishwashing machine. Washes pots, pans, and trays by hand. Runs glasses through dish machine twice. 4. Washes worktables, walls, refrigerators, and meat blocks. 5. Separates and removes trash and garbage and places it in designated containers; steam-cleans or hoses-out garbage cans. 6. Sorts bottles, and breaks disposable ones in bottle-crushing machine. 7. Polishes silver, using burnishing-machine tumbler, chemical dip, buffing wheel, and hand cloth, if required. 8. Transfers supplies and equipment between storage and work areas by hand or by use of hand truck. 9. Sets up banquet tables, when required. 10. Washes and peels vegetables using knife or peeling machine, when required. 11. Puts away all clean utensils; puts away & rotates stock in designated areas. 12. Other duties as assigned. Job Skills: 1. Use hands to lift, carry, or pull objects that may be heavy. 2. Understand simple instructions. 3. Learn simple procedures and techniques. 4. Perform routine work or the same task over and over again. 5. Understands OSHA regulations. Job Qualifications: Education: HS Diploma or equivalent Experience: 1 year of previous dishwashing experience preferred Licenses/Certifications: N/A Management Activities: Check all that apply X Direct the work of associates X Handle associate complaints X Plan the work X Apportion the work among associates Physical Requirements and working conditions: Ability to speak and hear. Close and distance vision. Frequently lifts/carries up to 50 lbs. Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills. Additional physical, visual and working requirements: X Outdoor weather conditions X Stand for long periods of time X Walk extended distances X Extreme heat (non-weather) X Wet or humid conditions X Lift/carry 26-50 lbs. X Near moving or mechanical parts X With fumes or airborne particles X Near toxic or caustic chemicals X Able to work overtime and/or irregular hours X Near risk of electrical shock X Near loud noises While this job description is intended to be an accurate reflection of the requirements of the job, management reserves the right to add or remove duties from particular jobs when business need dictates.
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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 Development Reports To: AGM/Food and Beverage Director, Asst F & B Director Supervises: F & B Outlet Supervisor, F & B Outlet Associates Job Purpose: To manage the restaurant’s operation, maintaining established cost and quality standards so as to ensure superior service and maximize profits. Job Responsibilities: 1. Develop short term and long term financial and operational plans for the restaurant which support the overall objectives of the company. 2. Prepare the annual budget. 3. Monitor the performance of the restaurant through verification and analysis of customer satisfaction systems and financial reports. Initiate corrective action. 4. Maintain product and service quality standards by conducting ongoing evaluations and investigating complaints. Initiate corrective action. 5. Implement and maintain sales/marketing programs. 6. Establish and maintain a pro-active human resource function to ensure employee motivation, training and development, wage/benefit administration and compliance with established labor regulations. 7. Establish and maintain applicable preventative maintenance programs to protect the physical assets of the restaurant. 8. Maintain a security function which protects both the assets of the restaurant and the personal safety of employees and customers. 9. Implement and maintain effective two-way communication systems which reach all employees. 10. Develop new programs which result in an increased level of customer satisfaction and operational excellence. 11. Other duties as assigned. Job Skills: 1. Read and interpret business records and statistical reports, and make business decisions based on production reports and similar facts, as well as experience and opinion. 2. Use mathematical skills to interpret financial information and prepare budgets. 3. Analyze and interpret policies established by administrators. 4. Change activity frequently and cope with interruptions. Job Qualifications: Education: Bachelor’s degree in Management, Business or related field. Experience: 2 years dining room supervisor experience, 1 year cashier experience, 2 years waiter exp., 1 year direct sales or retail trade exp.; OR, equivalent combination of education and experience. Licenses/Certifications: TIPS certification required and Food Safety certification. Management Activities: X Interview, select and train associates X Set and adjust associates’ rates of pay and hours of work X Direct the work of associates X Appraise associates’ productivity and efficiency for purpose of recommending promotions or other changes in status X Handle associate complaints X Discipline associates X Plan the work X Determine the techniques to be used X Apportion the work among associates X Determine types of materials, supplies, machinery, equipment/tools used or merchandise to be bought, stocked & sold X Control the flow and distribution of materials or merchandise and supplies Working Conditions: Ability to speak and hear in English. Close and distance vision. Frequently lifts/carries up to 25 lbs. Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills. Additional physical, visual and working requirements: X Stand for long periods of time X Walk extended distances X Lift/carry 6-25 lbs. X Able to work overtime and irregular hours While this job description is intended to be an accurate reflection of the requirements of the job, management reserves the right to add or remove duties from particular jobs when business need dictates.
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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 Development 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 GUEST SERVICE REPRESENTATIVE Job Title: Guest Service Representative Department: Front Office Company: Dimension Development Reports To: Front Office/Operations Manager Supervises: N/A Job Purpose: To perform in a pleasant, professional and efficient manner, a combination of duties mainly related, but not limited, to check-in and check-out of guests which contributes to an overall positive experience. Job Responsibilities: 1. Greet, register, and assign rooms to guests. Issue room key and escort instructions to Bell person or directly to guest as appropriate, without announcing room numbers. 2. Answer inquiries pertaining to hotel services, registration of guests and shopping, dining, entertainment and travel directions. 3. Keep records of room availability and guests’ accounts. May make, confirm and cancel reservations for guests. 4. Compute bill, collects payment and makes change for guests. May post charges such as room, food, liquor or telephone by hand or machine. 5. Date-stamp, sort and rack incoming mail and messages. Transmit and receive messages using equipment such as telephone, fax and switchboard. 6. Understand and enforce the hotel company credit policies. Account for all cash and makes deposits in accordance with hotel and company policies. 7. Take the initiative to greet guests in a friendly and warm manner. 8. If functioning in a Lead Capacity: (a) take responsibility for assigned employees in the absence of the Supervisor, (b)assign work, and ensure proper performance of assigned employees. 9. May make restaurant, transportation or entertainment reservations for guests; may deposit guests’ valuables in hotel safe or safe-deposit box; may order complimentary flowers or champagne for special guests. 10. Other duties as assigned. Job Skills: 1. Speak clearly and listen carefully. 2. Use personal judgment and specialized knowledge to give information to people. 3. Communicate well with many different kinds of people. 4. Change easily and frequently from one activity to another such as from typing to interviewing, to searching in a directory, to using a telephone. 5. Use eyes, hands, and fingers accurately while operating a switchboard or computer keyboard. Job Qualifications: Describe the minimum qualifications needed to complete the job responsibilities. Education: HS Diploma or equivalent. Experience: Minimum 3 months hospitality, general office, accounts receivable or customer service experience. Licenses/Certifications: N/A
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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 the HOST - CASHIER. Job Title: Host - Cashier Department: Food & Beverage Company: Dimension Development Reports To: F & B Manager, F & B Supervisor Supervises: N/A Job Purpose: To greet guests upon entrance to outlet, direct guests to appropriate seating, and record payments upon guest’s completion of meal. Job Responsibilities: 1. Schedule dining reservations and arranges parties or special services for diners. 2. Greet guests, escorts them to tables, provides menus, and adds or removes place settings as required. 3. Adjust complaints of patrons as directed by supervisor. 4. Assign work tasks and coordinate activities of dining room personnel to ensure prompt and courteous service to patrons and fairness to servers. 5. Inspect dining room serving stations for neatness and cleanliness, and requisitions table linens and other dining room supplies for tables and serving stations. Ensures F&B menu's are clean and presentable. 6. Notify servers of new tables and notify line cooks of the arrival of large parties. 7. May train dining room employees. May schedule work hours and keep time records of dining room workers. 8. May assist in planning menus. May prepare beverages and expedite food orders. 9. May total receipts, at end of shift, to verify sales and clear cash register. May collect payment from customers. 10. Other duties as assigned. Job Skills: 1. Speak clearly and talk easily with all kinds of people to put them at ease. 2. Use judgment and reasoning to cope with emergencies, such as sudden illness, accident, or interrupted service. 3. Perform a variety of activities, changing activities often and sometimes without notice. 4. Plan and carry out an activity. 5. Plan the work of others. Job Qualifications: Education: HS Diploma or equivalent Experience: None required Licenses/Certifications: N/A Physical Requirements and working conditions: Ability to speak and hear in English. Close and distance vision. Frequently lifts/carries up to 25 lbs. Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills. Additional physical, visual and working requirements: X Stand for long periods of time X Walk extended distances X Lift/carry 6-25 lbs. X Able to work overtime and irregular hours While this job description is intended to be an accurate reflection of the requirements of the job, management reserves the right to add or remove duties from particular jobs when business need dictates.
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This is the job description for HOUSEKEEPING HOUSE PERSON - UTILITY Job Title: Housekeeping House Person/Utility Department: Housekeeping Company: Dimension Development Reports To: Executive Housekeeper Supervises: N/A Job Purpose: To perform a combination of tasks which maintain hotel premises in a clean and orderly manner, thereby contributing to a pleasant, positive guest experience. Job Responsibilities: 1. Cleans rooms, hallways, lobbies, lounges, restrooms, corridors, elevators, stairways, and locker rooms and other work areas. 2. Abides by the regulations set forth by the material safety data sheets when using chemicals. 3. Moves/arranges furniture and dusts/polishes furniture, metalwork and equipment. 4. Sweeps, scrubs, waxes, and polishes floors, using brooms and mops and powered scrubbing and waxing machines. Cleans rugs, carpets, upholstered furniture, and draperies, using vacuum cleaner. 5. Collects soiled linens for laundering and receives and stores linen supplies in linen closet. 6. Cleans bathrooms and replenishes with supplies. 7. Refurnishes room with supplies, towels etc. as required. Supplies cleaning cart with appropriate supplies for shift. 8. Washes walls, ceiling, and woodwork; washes windows, door panels, and sills. 9. Empties wastebaskets, and empties and cleans ashtrays. Transports trash and waste to disposal area. 10. Takes the initiative to greet guests in a friendly and warm manner. 11. Other duties as assigned. Job Skills: 1. Use hands to lift, carry, or pull objects that may be heavy. 2. Understand simple instructions. 3. Learn simple procedures and techniques. 4. Perform routine work or the same task over and over again. Job Qualifications: Describe the minimum qualifications needed to complete the job responsibilities. Education: High school diploma preferred Experience: None required Licenses/Certifications: N/A Physical Requirements: X Stand for long periods of time Extreme cold (non-weather) X Walk extended distances Extreme heat (non-weather) X Lift/carry over 50 lbs. On high precarious places X Kneel and/or stoop repeatedly Ability to speak and hear. Close and distance vision. Frequently lifts/carries up to 10 lbs. Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills. Working Conditions: Indicate the environmental aspects of the job. X Outdoor weather conditions X Near toxic or caustic chemicals X Continually works in normal office conditions and in close proximity to others. While this job description is intended to be an accurate reflection of the requirements of the job, management reserves the right to add or remove duties from particular jobs when business need dictates.
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This is the job description for LAUNDRY/LINEN ATTENDANT Job Title: Laundry Attendant Department: Housekeeping Company: Dimension Development Reports To: Executive Housekeeper Supervises: N/A Job Purpose: To tend laundering machines to clean articles such as wearing apparel, sheets, blankets, and other linens used by the hotel and guests. Job Responsibilities: 1. Load articles into washer and adds specified amount of detergent, soap, or other cleaning agent. 2. Turn valve to fill washer with water. 3. Start machine that automatically washes and rinses articles. 4. Lift clean, wet articles from washer and places them successively into wringers and driers for measured time cycles. 5. Sort dried articles according to identification number or type. 6. Fold and place item in appropriate storage bin. 7. Iron all table linens. 8. Lubricate machines, using grease gun and oil can. 9. Ensure cleanliness of equipment. 10. Take the initiative to greet guests in a friendly and warm manner. 11. Other duties as assigned. Job Skills: 1. Follow instructions. 2. Adjust to doing the same thing over and over. 3. Move or lift heavy objects. 4. Familiarity of the material safety data sheet when using chemicals and safety rules when working around machinery. Job Qualifications: Education: HS Diploma or equivalent preferred Experience: None required Licenses/Certifications: N/A Physical Requirements and working conditions: Ability to speak and hear. Close and distance vision. Frequently lifts/carries more than 50 lbs. Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills. Continually works in normal office conditions and in close proximity to others. Additional physical, visual and working conditions: X Identify and distinguish colors X Stand for long periods of time X Walk extended distances X Extreme heat (non-weather) X Wet or humid conditions X Lift/carry 26-50 lbs. X Near moving or mechanical parts X Lift/carry over 50 lbs. X With fumes or airborne particles X Kneel and/or stoop repeatedly X Near toxic or caustic chemicals X Near risk of electrical shock X Near loud noises X In areas of strong vibration While this job description is intended to be an accurate reflection of the requirements of the job, management reserves the right to add or remove duties from particular jobs when business need dictates.
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This is the job description for LEAD LINE COOK Job Title: Lead Line Cook Department: Food & Beverage Company: Dimension Development Reports To: Sous Chef, Executive Sous Chef, Executive Chef Supervises: Line Cook, Pantry Cook, Dishwasher Job Purpose: To use knowledge of a la carte cooking and act as line leader, giving directions to others on production line. Job Responsibilities: 1. Use knowledge of a la carte cooking, meat temperatures and presentation to create a finished product that is consistent with dinner entrees and gourmet dining. 2. Prepare all orders turned in by wait staff, ensuring that all orders are cooked quickly and according to order. 3. Ensure that food leaves kitchen in peak condition. 4. To produce all sauces and compounds and cook all food in the appropriate manner such as poaching, sauté, etc. 5. Prep food products using standard food preparation techniques. 6. Learn menus, recipes, preparation and presentation. 7. Ensure that all food is stored in proper containers and at proper storage and holding temperatures. 8. Prepare food needed by other kitchen departments, which is best prepared by this department; and prepare all food for the next shift and for the following day as required and directed by Supervisor. 9. Maintains work area, including all counter tops, utensils, equipment, and refrigeration in a clean and sanitary condition in accordance with state, county and company health regulations and work safety regulations. 10. If functioning in a lead capacity: (a) take responsibility for assigned employees in absence of Supervisor, (b) assigns work, and ensures proper performance of assigned employees. 11. Other duties as assigned. Job Skills: 1. Skillfully use hand tools or machines to prepare food 2. Read recipes of item to be prepared, picture what the finished product will look like, and accept responsibility for accuracy of the work as it is turned out. 3. Use arithmetic to figure amounts of product needed; measure ingredients with precision. Job Qualifications: Education: HS Diploma or equivalent Experience: Minimum 6 months experience as line cook and 3 months as pantry/prep cook; OR equivalent combination. Licenses/Certifications: Food Safety Certification Management Activities: X Direct the work of associates X Apportion the work among associates Physical Requirements: Ability to speak and hear. Close and distance vision. Frequently lifts/carries up to 10 lbs. Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills. Additional physical, visual and working 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 Development Reports To: Lead Line Cook, Exec Sous Chef, Sous Chef or Executive Chef Supervises: N/A Job Purpose: To produce all orders required by business volume and supervisor, as quickly and efficiently as possible, and to produce the highest quality product. Also, to produce all orders on an a la carte basis and to prep for buffets, banquets, salad bars and hors d’ oeuvres. Job Responsibilities: 1. Open up each morning preparing and organizing the station and cooking all food necessary to start serving. 2. Prepare all items for lunch; sauces, soups, buffet entrees, and switch over from breakfast to lunch at the assigned time. 3. Rearrange the line and steam table to facilitate luncheon cooking and service. 4. Prepare all orders as turned in by wait staff and ensures all orders cooked quickly and according to order; also ensures that food leaves the kitchen in peak condition. 5. Learn menus, recipes, preparation, and presentation. 6. Ensure that all food is stored in proper containers and at proper storage and holding temperatures. 7. Cook only sufficient food in advance to cover expected business volume and to maintain quality. 8. Prepare all food needed by other kitchen departments which is best prepared by this department. Prepare all food for next shift and for the following day as required and directed by Supervisor. 9. Maintain the work area, including all counter tops, utensils, equipment, and refrigeration in a clean and sanitary condition in accordance with state, county, and company health regulations and work safety regulations. 10. Other duties as assigned. Job Skills: 1. Must be able to “prep” food products, using standardized food preparation techniques. 2. Skillfully use hand tools or machines needed for work. Measure, cut, or otherwise work on materials or objects with great precision. 3. Use arithmetic or shop geometry to figure amounts of material needed, dimensions to be followed and cost of materials. 4. Read recipes of items to be prepared. Job Qualifications: Education: HS Diploma or equivalent Experience: Minimum 3 months cooking experience at a full service restaurant or hotel. Licenses/Certifications: Food Safety Certification Working Conditions: Ability to speak and hear. Close and distance vision. Frequently lifts/carries up to 50 lbs. Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills. Additional physical, visual and working conditions: X Stand for long periods of time X Outdoor weather conditions X Extreme cold (non-weather) X Wet or humid conditions X Near moving or mechanical parts X Lift/carry over 50 lbs. X Able to work overtime and/or irregular hours X Near moving or mechanical parts X Near risk of electrical shock X Near loud noises While this job description is intended to be an accurate reflection of the requirements of the job, management reserves the right to add or remove duties from particular jobs when business need dictates.
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This is the job description for LOBBY ATTENDANT Job Title: Floor Care Lobby Utility Department: Housekeeping Company: Dimension Development Reports To: Executive Housekeeper Supervises: N/A Job Purpose: Under the direct supervision of the hotel’s Executive Housekeeper, take ownership in assuring that the existing flooring materials of the hotel are properly protected from soil, cleaned regularly and maintained to a high level of appearance. Job Responsibilities: 1. Under supervision, establish, evaluate and perform work on a cleaning and preventive maintenance program for all flooring surfaces of the hotel. 2. Under supervision, keep abreast of all new cleaning procedures, cleaning products and technology that can be used in maintaining and enhancing the floor finishes of the hotel. 3. Under supervision, work to build a “team” approach among the various hotel departments to assist in the overall philosophy of keeping the hotel floors clean and fresh in appearance. 4. On your own, take initiative to be a hotel ambassador by always greeting hotel guests in a friendly and warm manner. 5. On your own, stock cleaning cart with appropriate supplies for shift. 6. On your own sweep, vacuum, wet mop, scrub, buff and properly maintain hotel floors using hand tools, brooms, brushes, mops vacuums and other powered equipment. 7. On your own, abide by the regulations set forth by material safety data sheets of various cleaning products. 8. On your own, observe and report the need for repairs to equipment, furniture and building components. 9. With very little supervision, keep floor maintenance equipment in good repair. Keep floor cleaning utility closet rooms in a clean and well organized fashion. 10. Other duties as assigned. Job Skills: 1. Maintain focus on cleaning projects while coping with various other interruptions. 2. Ability to understand instructions, and learn procedures and techniques. 3. Ability to perform routine work or the same task over and over again. Job Qualifications: Describe the minimum qualifications needed to complete the job responsibilities. Education HS Diploma or equivalent Experience None Licenses/Certifications N/A
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This is the job description for MAINTENANCE TECHNICIAN Job Title: Maintenance Technician Department: Maintenance Company: Dimension Development Reports To: Asst Chief Engineer, Chief Engineer Supervises: N/A Job Purpose: To repair and maintain physical structure of hotel using hand tools and power tools. Job Responsibilities: 1. Maintain hotel, pool, and surrounding area, performing minor and routine painting, plumbing, electrical wiring, HVAC functions, and other related maintenance activities, using hand tools. 2. Notify management concerning need for major repairs or additions to lighting, heating, and ventilating equipment. 3. Respond to guest requests for service according to company policy. Keep records of rooms completed. 4. Program phone equipment according to hotel needs. 5. Observe equipment and utility meter readings on a daily basis. 6. Stay accessible to Front Desk and Chief Engineer. 7. Maintain files of Material Safety Data Sheets. 8. Ensure par stocking of regularly used parts and supplies. 9. Learn emergency procedures. 10. Other duties as assigned. Job Skills: 1. Understand and use specifications. 2. Work to precise measurements. 3. Use arithmetic to measure, compute amount of materials to use, and to inspect product to be sure it conforms to requirements. 4. Lift and move materials and products. 5. Climb and balance self. 6. Work outdoors in all kinds of weather. Job Qualifications: Education: HS Diploma or equivalent Experience: 1 year of previous maintenance experience required Licenses/Certifications: Technical licenses such as: HVAC, Electricial, Plumbing etc are helpful. Physical Requirements and working conditions: Ability to speak and hear. Close and distance vision. Frequently lifts/carries up to 50 lbs. Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills. Continually works in normal office conditions and in close proximity to others. Additional physical, visual and working conditions: X Outdoor weather conditions X Stand for long periods of time X Walk extended distances X Near moving or mechanical parts X Lift/carry over 50 lbs. X On high precarious places X With fumes or airborne particles X Near toxic or caustic chemicals X Near risk of electrical shock X Near loud noises X In areas of strong vibration While this job description is intended to be an accurate reflection of the requirements of the job, management reserves the right to add or remove duties from particular jobs when business need dictates.
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This is the job description for the NATIONAL ACCOUNTS SALES MANAGER. Job Title: National Accounts Sales Manager Department: Sales Company: Dimension Development Reports To: Director of Sales & Marketing, Associate Director of Sales Supervises: N/A Job Purpose: Working a defined territory, the National Accounts Manager will generate group revenue opportunity for the Hotel by developing and leveraging strategies to gain new, repeat and referral business that allows the Hotel to maximize operational profitability. Job Responsibilities: 1. Soliciting, negotiating, contracting, and managing revenues from accounts that meet group criteria established in the Hotel business plans and budgets. 2. Developing, implementing and adapting quarterly sales SMART action plans and account development strategies with other sales, revenue and catering team members. 3. Prospecting for new business using a wide variety of methods including but not limited to phone calls, outside sales calls, community and CVB networking, internet prospecting, engaging resources and relationships within Brand Sales Organization, and client entertainment within assigned territory. 4. Conducting unique site inspections, Hotel presentations and webinars that project the Hotel in a compelling way. 5. Coordinating and participating in target market/regional trade shows and sales blitzes. 6. Fostering good rapport with local civic groups, suppliers, companies and associations. 7. Accurately preparing and presenting Requests for Proposals so that both client and hotel receive an attractive and fair market value. 8. Effectively communicating client requirements, thereby ensuring all information is accurate between client and Hotel staff and client satisfaction is maintained and exceeded. 9. Managing and maintaining accurate and up-to-date data- inclusive of deadlines, client and program details, correspondence and traces- in the assigned Hotel sales system. 10. Understanding the overall market in which you sell- supply/demand, territory business trends, competitor SWOT, client sentiment and the like- in order to most effectively position the Hotel. 11. Achieving and exceeding monthly, quarterly and annual booking goals. 12. Other duties as assigned. Job Skills: 1. Ability to exercise superior communication, presentation, organization, time management and listening skills. 2. Excellent command of solicitation, negotiation and closing techniques. 3. Ability to use analytical skills for measuring business potential and value to the Hotel. 4. Ability to maintain a resilient, positive attitude that projects positive and friendly interactions with clients and Hotel staff. 5. Drive Hotel pride, service integrity and product quality always. 6. Computer skills to include word processing, spreadsheet, and familiarity with brand specific property Management System(s). Job Qualifications: Education: Related College Preferred Experience: Minimum 5 years full-service hotel sales and/or marketing Licenses/Certifications: CMP or other industry certifications desirable but not required Other: Ability to travel as Hotel and client needs require (less than 25% of the time). Ability to deploy and manage time and resources productively and pro-actively. 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. 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 OFFSITE EXECUTIVE SOUS CHEF. Job Title: Offsite Executive Sous Chef Department: Food & Beverage Company: Dimension Development Reports To: Executive Chef, Director of Food & Beverage, General Manager Supervises: Sous Chef, Culinary Supervisors, Lead Line Cooks, Line Cooks, Dishwashers Job Purpose: Assist Executive Chef and replace in absence. Manage kitchen and personnel, coordinate purchase of food, develop menus, calculate monthly transfers, and maintain approved food and labor costs. Job Responsibilities: 1. Position will be responsible for all Offsite outlet kitchen(s). 2. Prepare production lists concerning food cost controls and supervise requisitioning of food to prevent stockpiling and losses due to spoilage. 3. Assist with building and maintaining Offsite outlet(s) menu specifications and maintain appropriate menu. 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. Prepare and maintain food allergen reference binder. Update binder information with menu changes 13. Maintain product and service quality standards by conducting ongoing evaluations and investigating complaints. Initiate corrective action. 14. Be familiar with weekly events and ball games in the city 15. 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. 16. Establish and maintain applicable preventative maintenance programs to protect the physical assets of the Offsite outlet(s). 17. Maintain a security function which protects both the assets of the Offsite outlet(s) and the personal safety of associates and customers, to include working knowledge of fire extinguisher usage. 18. Report food truck maintenance needs including but not limited to periodic maintenance and/or any broken part replacement. 19. Maintain cooking equipment inside and outside of the food truck. 20. Maintain highest hygiene standards inside and outside food truck. 21. Ability to plan ahead about sufficient supply of paper products, service ware, trashcan, garbage disposal, fryer oil change method and schedule, fryer oil transfer to deposit tank, condiment supply and directional signage. 22. Be able to load sufficient supply of portable water before start of the shift. 23. Maintain food storage and refrigeration accurately inside offsite outlet(s) 24. 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: Describe the minimum qualifications needed to complete the job responsibilities. 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. Valid Drivers License Management Activities: Check all that apply X Interview, select and train associates Set and adjust associates’ rates of pay and hours of work X Direct the work of associates X Appraise associates’ productivity & efficiency to recommend promotions or other changes in status X Handle associate complaints X Discipline associates X Plan the work X Determine the techniques to be used X Apportion the work among associates X Determine materials, supplies, machinery, equipment or tools to be used or merchandise to be bought, stocked & sold X Control the flow and distribution of materials or merchandise and supplies X Provide for the safety and security of the employees or the property X Plan and control the budget X Monitor or implement legal compliance measures X Customarily and regularly direct the work of at least 2 or more full-time associates or their equivalent (1 full-time associate at 40 and 2 half-time associates at 20 hours each, are equivalent to 2 full-time associates). X Authority to hire or fire other associates, or makes suggestions and recommendations as to the hiring, firing , advancement, promotion or any other change of status of other associates are given particular weight. Ability to speak and hear in English. 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 requirements (check all that apply) Additional working conditions (check all that apply) 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 Lift/carry 6-25 lbs. X Wet or humid conditions X Lift/carry 26-50 lbs. X Near moving or mechanical parts X Lift/carry over 50 lbs. On high precarious places X Reach hands and arms in any direction With fumes or airborne particles X Kneel and/or stoop repeatedly Near toxic or caustic chemicals X Able to work overtime and irregular hours X Near risk of electrical shock X Able to work in confined spaces X Near loud noises X Able to drive box truck X In areas of strong vibration X Remote WiFi working knowledge X Ability to work in confined space
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This is a job description for PASTRY COOK. Job Title: Pastry Cook Department: Food & Beverage Company: Dimension Development Reports To: Executive Chef or Executive Sous Chef or Pastry Chef Supervises: N/A Job Purpose: To use knowledge of a la carte cooking and act as line leader, giving directions to others on production line. Job Responsibilities: 1. Use knowledge of a la carte cooking, meat temperatures and presentation to create a finished product that is consistent with dinner entrees and gourmet dining. 2. Prepare all orders turned in by wait staff, ensuring that all orders are cooked quickly and according to order. 3. Ensure that food leaves kitchen in peak condition. 4. To produce all sauces and compounds and cook all food in the appropriate manner such as poaching, sauté, etc. 5. Prep food products using standard food preparation techniques. 6. Learn menus, recipes, preparation and presentation. 7. Ensure that all food is stored in proper containers and at proper storage and holding temperatures. 8. Prepare food needed by other kitchen departments, which is best prepared by this department; and prepare all food for the next shift and for the following day as required and directed by Supervisor. 9. Maintains work area, including all counter tops, utensils, equipment, and refrigeration in a clean and sanitary condition in accordance with state, county and company health regulations and work safety regulations. 10. If functioning in a lead capacity: (a) take responsibility for assigned employees in absence of Supervisor, (b) assigns work, and ensures proper performance of assigned employees. 11. Other duties as assigned. Job Skills: 1. Skillfully use hand tools or machines to prepare food 2. Read recipes of item to be prepared, picture what the finished product will look like, and accept responsibility for accuracy of the work as it is turned out. 3. Use arithmetic to figure amounts of product needed; measure ingredients with precision. Job Qualifications: Education HS Diploma or equivalent Experience Minimum 6 months experience as line cook and 3 months as pantry/prep cook; OR equivalent combination. Licenses/Certifications N/A
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This is the job description for RESTAURANT SERVER. Job Title: Restaurant Server Department: Food & Beverage Company: Dimension Development Reports To: Food & Beverage Supervisor, Manager or Director Supervises: N/A Job Purpose: To serve meals to patrons according to established rules of etiquette. Job Responsibilities: 1. Serves ice water and/or coffee upon greeting the table. 2. Presents menu to diner, suggesting dinner courses, appropriate wines, and answering questions regarding food preparation. 3. Writes order on check or memorizes it. 4. Relays order to kitchen or bar and serves courses from kitchen and service bars. 5. Garnishes and decorates dishes preparatory to serving. 6. Serves patrons from dish at table on occasion. 7. Observes diners to fulfill any additional request and to perceive when meal has been completed. 8. Totals bill and accepts payment or refers patron to cashier. 9. Replenishes supplies and prepares for the next meal. 10. Takes the initiative to greet guests in a friendly and warm manner. 11. Other duties as assigned. Job Skills: 1. Use arithmetic to total costs and make change. 2. Talk with different kinds of people to find out what services they want and to give them information. 3. Stand or walk for varying lengths of time, sometimes for long periods. 4. Move fingers and hands easily and quickly to handle things like dishes, money and merchandise. 5. Lift and carry things like heavy trays. Job Qualifications: Describe the minimum qualifications needed to complete the job responsibilities. Education: HS Diploma or equivalent Experience: None required Licenses/Certifications: Must have TIPS and Food Safety certifications. Physical Requirements: Ability to speak and hear in English. Close and distance vision. Frequently lifts/carries up to 25 lbs. Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills. Additional physical & visual requirements (check all that apply) X Outdoor weather conditions X Stand for long periods of time X Walk extended distances X Lift/carry 6-25 lbs. X Able to work overtime and irregular hours While this job description is intended to be an accurate reflection of the requirements of the job, management reserves the right to add or remove duties from particular jobs when business need dictates.
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This is the job description for REVENUE/RESERVATIONS SUPERVISOR Job Title: Revenue and Reservations Supervisor Department: Reservations Company: Dimension Development Reports To: Director of Revenue Management Supervises: Reservation Agents and Group Housing Coordinators Job Purpose: Responsible for the daily operations of the Reservations office in an efficient and detailed manner. This involves assisting in taking reservations calls, scrubbing incoming reservations, answering emails from the Reservations in-box, providing support to the Reservations Agent, assisting the Director of Revenue in reporting, yield management, and coaching and motivating the team. Provide supervisory support to Group Housing Coordinators when building group room blocks. Job Responsibilities: 1. Lead and assist Transient and group reservations agents. 2. Act as main resources for reservation agents needing assistance with regards to achieving customer satisfaction 3. Provide support to the reservations team when necessary by answering questions and attending escalated calls. 4. Provide daily reservations pick-up analysis and identify irregularities. 5. Audit existing reservations for accuracy, duplications, correct codes and advance deposits. 6. Assist in knowledge and function of GDS, CRS and PMS to ensure systems are being maintained properly. 7. Responsible for the daily room inventory management process. Actively monitor group blocks to determine room availability for sale. 8. Assist in Weekly Group pickup meetings. 9. Assist DRM in Rate loading and oversee Packages. 10. Assist DRM in preparation of weekly and monthly reports for meetings. 11. Other duties as assigned.. Job Skills: 1. Sound decision making ability using facts. 2. Excellent planning and organizational skills. 3. Proficient computer skills, especially excel skills involving data consolidation and report generation. 4. Ability to multitask and to work independently, with a close attention to detail, in a fast paced Environment. 5. Speak and write clearly and with authority.
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Job Qualifications: Education HS Diploma or equivalent Experience 3+ years in the hotel industry, preferably in Reservations, Sales or Front Office. Hyatt and OPERA PMS experience preferred but not necessary.
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This is the job description for ROOM SERVICE SERVER. Job Title: Room Service Server Department: Food & Beverage Company: Dimension Development Reports To: Dining Room Supervisor, Asst. Restaurant Manager, Restaurant Manager Supervises: N/A Job Purpose: To serve meals to hotel guests according to established rules of etiquette, and to ensure a more pleasant stay. Job Responsibilities: 1. Replenishes supplies of clean linens, silverware, glassware, and dishes at the room service station. 2. Answers room service phone within 3 rings, answers questions, and takes orders from guests. 3. Relays order to kitchen and/or the bar. 4. Arranges orders on service trays, ensuring flair, sanitation, and timeliness of delivery. 5. Collects trays delivered to keep hallways clear and assist the guest through the removal of food. 6. Completes side work as deemed necessary by management to ensure the smooth operations of the department. 7. Other duties as assigned. Job Skills: 1. Carry out specific oral or written instructions, frequently following a simple routine. 2. Ability to perform repetitive actions consistently. Job Qualifications: Education: HS Diploma or equivalent. Experience: None Licenses/Certifications: Must be TIPS and Food Safety certified. Physical Requirements and working conditions: Ability to speak and hear in English. Close and distance vision. Frequently lifts/carries up to 10 lbs. Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills. Additional physical, visual and working requirements: X Stand for long periods of time X Walk extended distances X Extreme heat (non-weather) X Wet or humid conditions X Lift/carry 26-50 lbs. X Reach hands and arms in any direction X Kneel and/or stoop repeatedly X Able to work overtime and/or irregular hours While this job description is intended to be an accurate reflection of the requirements of the job, management reserves the right to add or remove duties from particular jobs when business need dictates.
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This is the job description for ROOM SUITE ATTENDANT Job Title: Room Suite Attendant Department: Housekeeping Company: Dimension Development Reports To: Executive Housekeeper Supervises: N/A Job Purpose: To maintain cleanliness of all spaces within the hotel. Job Responsibilities: 1. Make beds in guest rooms. 2. Replenish supplies such as drinking glasses, writing supplies and bathroom supplies in guest rooms. 3. Clean rooms, hallways, lobbies, lounges, restrooms, corridors, elevators, stairways, and locker rooms and other work areas. 4. Clean rugs, carpets, upholstered furniture and draperies, using vacuum cleaner. 5. Dust furniture and equipment. 6. Polish metalwork, such as fixtures and fittings. 7. Wash walls, ceilings, woodwork, windows, door panels, and sills. 8. Empty wastebaskets, and empties and cleans ashtrays 9. Transport trash and waste to disposal area. 10. Replace light bulbs. 11. Collects soiled linens for laundering and receives and stores linen supplies in linen closet. 12. Load articles into washer and adds specified amount of detergent, soap, or other cleaning agent. 13. Lift clean, wet articles from washer and places them successively into wringers and driers for measured time cycles. 14. Sort dried articles according to identification number or type. 15. Fold and place item in appropriate storage bin. 16. Other duties as assigned Job Skills: 1. Ability to carry out specific oral or written instructions, frequently following a simple routine. 2. Ability to perform repetitive actions consistently.
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This is the job description for SALES ADMIN/COORDINATOR Job Title: Admin Assistant Sales Department: Sales Company: Dimension Development Reports To: Director of Sales and/or Director of Catering Supervises: N/A Job Purpose: Assist in the organization and clerical duties of the Sales Office by functioning as the central contact for information specific to this department Job Responsibilities: 1. Politely and professionally answer the telephone and greets clients. 3. Maintain an organized professional-looking office environment 4. Maintain an accurate and easy-to-use filing system for storing sales documents. 5. Create and distribute reports necessary for the department. 6. Develop professional sales presentation materials, with guidance and utilizing available resources. 7. Respond to inquiries - inbound phone, written, advertising, tradeshows. 8. Conceptualize, draft and send well-constructed and professional correspondence and proposals. 9. Host property tours, familiarizing customers and potential customers with property features, products and services. 10. Maintain positive inner-hotel relationships with all hotel departments to expedite efficient communication. 11. Other duties as assigned. Job Skills: 1. Computer skills including word processing, spreadsheets, and brand property Management System(s). 2. Exercise excellent communication and listening skills. Job Qualifications: Describe the minimum qualifications needed to complete the job responsibilities. Education HS Diploma or equivalent Experience Minimum 6 mo office or sales experience Licenses/Certifications N/A
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This is the job description for SOUS CHEF (Salaried). Job Title: Sous Chef Department: Kitchen Company: Dimension Development 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: Describe the minimum qualifications needed to complete the job responsibilities. 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 N/A