Setup: Arrive early to cook or warm up food items like eggs, bacon, and pastries, and brew fresh coffee.
Service: Greet guests with a smile, answer questions, and keep the buffet fully stocked.
Maintenance: Clear dirty plates, wipe down tables, and clean up spills quickly.
Safety & Cleaning: Wash equipment, take out the trash, and sweep or mop floors following health codes.
Inventory: Count food supplies and let management know when to order more. [1, 2, 3, 4, 5]

Education: High school diploma or equivalent.
Experience: Previous food service or hospitality experience is helpful.
Physical Strength: Ability to stand for long hours and lift up to 50 pounds.
Communication: Friendly attitude and good spoken language skills to talk with guests.
Safety Knowledge: Understanding of basic food safety and hygiene rules (a food handler permit may be required)

-PTO Available

-Vacation Available

-Benefits & discounts available

-Other employment incentives available

-PTO Available

-Vacation Available

-Benefits & discounts available

-Other employment incentives available

-PTO Available

-Vacation Available

-Benefits & discounts available

-Other employment incentives available

• Preparing awesome meals for our customers.
• Weighing, measuring, mixing, and prepping ingredients according to recipes.
• Steaming, grilling, broiling, baking, or frying meats, fish, vegetables, and other ingredients.
• Checking food and ingredients for freshness.
• Arranging and garnishing dishes.
• Working well under pressure and within the time limit.
• Ensuring that the kitchen area, equipment and utensils are cleaned.
• Helping lead and inspire our kitchen staff with the restaurant manager.
• Wowing our guests with amazing dishes.

• High school diploma or equivalent preferred

• Prior experience in related food and beverage service and food preparation positions.
• Thorough experience with hot and cold food preparation.
• Good working knowledge of accepted sanitation standards and health codes.
• Ability to use slicers, mixers, grinders, food processors, etc.
• Able to handle work in a fast-paced environment.

• Provide high quality service to customers
• Adhere to all local and national liquor laws
• Mix and serve drinks following set standard recipes
• Greet guests in a timely manner and take orders
• Process cash and credit card transactions following appropriate procedures
• Maintain a safe and clean environment for guests and team
• Carry out all tasks with attention to detail, cleanliness, and safety
• Assist with inventory and inventory control

Qualifications for Bartender

• A high school diploma or general education degree (GED)
• Must be 21 years of age
• Basic mathematical skills
• Be able to work in a standing position for long periods of time
• Strong knowledge of spirits, wine, champagne, and mixed cocktails
• Strong customer service and interpersonal skills
• Ability to read and speak English proficiently

Represents the hotel to the guest throughout all stages of the guest's stay. Determines a guest's reservation status and identifies how long the guest will stay. Helps guests complete registration cards and then assigns rooms accommodating special requests whenever possible. Verifies the guest's method of payment and follows established credit-checking procedures. Places guest and room information in the appropriate front desk racks, and communicates this information to the appropriate hotel personnel. Works closely with the housekeeping department in keeping room status reports up to date and coordinates requests for maintenance and repair work. Maintains guest room key storage, and maintains and supervises access to safe deposit boxes. Must be sales-minded. Presents options and alternatives to guests and offers assistance in making choices. Knows the location and types of available rooms as well as the activities and services of the property.

Duties and Responsibilities

General

1. Makes up morning work assignments to ensure all areas of building are properly maintained in accordance with cleanliness standards.

2. Supervises the activities of Room Attendants, Laundry, Housemen, and Night Cleaners engaged in all types of the hotel cleaning operation. Maintains company productivity standards.

3. Checks quality of work performed and makes appropriate corrections and changes as necessary.

4. Handles guest complaints concerning housekeeping service or refers problem to management for adjustment.

5. Requisitions uniforms and supplies.

6. Supervises the testing of new products for the housekeeping department.

7. Notifies maintenance of any needed repairs.

8. Responsible for the inspection of ALL rooms daily, ensuring cleanliness standards are being met.

9. Helps guests and employees in every way possible when called upon and does it willingly and pleasantly.

10. Lists and itemizes lost and found items.

11. Checks any vacant rooms for condition and possible occupancy, reporting any discrepancies to Management.

12. Checks rooms to ensure that lights are working properly. Inspects for needed repairs, such as, wallpaper and painting needs, etc.

13. Supervises the keeping of all storage areas and linen rooms in a clean and satisfactory condition, as well as, stocked with needed items.

14. Reports and delivers valuable items to the Manager's Office as early as possible after a guest has checked out.

15. Perform any and all duties not specifically outlined above that are an inherent part of the position. Perform and execute any requests made by corporate or supervisor in a cooperative and expeditious manner.

Represents the hotel to the guest throughout all stages of the guest's stay. Determines a guest's reservation status and identifies how long the guest will stay. Helps guests complete registration cards and then assigns rooms accommodating special requests whenever possible. Verifies the guest's method of payment and follows established credit-checking procedures. Places guest and room information in the appropriate front desk racks, and communicates this information to the appropriate hotel personnel. Works closely with the housekeeping department in keeping room status reports up to date and coordinates requests for maintenance and repair work. Maintains guest room key storage, and maintains and supervises access to safe deposit boxes. Must be sales-minded. Presents options and alternatives to guests and offers assistance in making choices. Knows the location and types of available rooms as well as the activities and services of the property.

Represents the hotel to the guest throughout all stages of the guest's stay. Determines a guest's reservation status and identifies how long the guest will stay. Helps guests complete registration cards and then assigns rooms accommodating special requests whenever possible. Verifies the guest's method of payment and follows established credit-checking procedures. Places guest and room information in the appropriate front desk racks, and communicates this information to the appropriate hotel personnel. Works closely with the housekeeping department in keeping room status reports up to date and coordinates requests for maintenance and repair work. Maintains guest room key storage, and maintains and supervises access to safe deposit boxes. Must be sales-minded. Presents options and alternatives to guests and offers assistance in making choices. Knows the location and types of available rooms as well as the activities and services of the property.

Housekeeping

Job Summary

To maintain a clean and appealing guest room according to policy standards.

Duties and Responsibilities

General

1. Change bed linen daily.

2. Vacuum carpeting.

3. Dust all furniture (picture frames, bed frames, lamps, TVs, dressers).

4. Remove fingerprints and smudges (ex. mirrors, shiny surfaces, windows, etc).

5. Thoroughly clean the bathroom area - wash shower stall, sink, floor, toilet, etc.

6. Make sure that the standard room set-up is complied with.

7. Report immediately all damage found in a room.

8. Report immediately all missing items in room. Report immediately personal guest items found in vacant rooms.

9. Notify Executive Housekeeper of all rollaways or cribs in rooms for pick-up and storage.

10. Take responsibility for pass key and make sure it is turned in daily.

11. Turn in immediately all "lost and found" items to Executive Housekeeper.

12. Report immediately to the Executive Housekeeper:

o No luggage

o No service needed

o Sleep outs

o Extra guests

o Anything unusual

13. Shut off all lights, TVs and air conditioners when leaving room.

14. Assist housekeeper in any additional cleaning chores she may assign.

15. Perform any and all duties not specifically outlined above that are an inherent part of the position. Perform and execute any requests made by corporate or supervisor in a cooperative and expeditious manner.

Duties and Responsibilities

General

1. Greet the guest within thirty seconds of their arrival into the restaurant.

2. Offer the guest drinks and fill the order.

3. Explain our menu along with any chief specials that we may be serving.

4. Take their order and fill the order, making sure that food arrives at the table within eight minutes from order time.

5. Round out their meal by offering desert after their meal along with any after dinner drinks (if server/bartender is working the evening shift).

6. Present the check. (Breakfast servers present the check when presenting the food).

7. Making sure that all tickets including vouchers are rang up in the P.O.S. System. NO EXCEPTIONS.

8. Servers are responsible for setting up the front desk coffee bar and breaking it down as well as maintaining it throughout their shift.

9. If in-room dinning is being offered, server/bartender is responsible for delivery of food ordered to the room within thirty minutes of order time.

10. Breakfast servers are responsible for setting up tables for dinner and stocking up all cabinets full of glasses.

11. Dinner servers are responsible for setting tables up for breakfast and stocking up cabinets full of glasses for next day use.

12. Both breakfast and dinner servers are responsible for “rolling†their own flatware for next day use.

13. Clean as you go all guest visible areas, (breakfast cold bar, sneeze guards etc.)

14. Bust all tables immediately unless it interferes with taking a guest order, in which case, you will take the order then bust the table(s).

15. All windows, windows seals, doors and etc. should be cleaned daily for finger prints and dust.

16. All shelving should be check daily and dusted when needed.

17. Carpet should be vacuumed daily.

18. If no steward is available, server is responsible for sweeping and mopping as well as cleaning all glassware and flatware.

19. ALWAYS keep our focus on our guests.

20. The Food and Beverage Director reserves the right to add or subtract any duties from the before mention along with taking disciplinary actions if any one of the job descriptions has not been completed or if not completed satisfactory to company standards.

Duties and Responsibilities

General

1. Responsible for the sweeping and mopping the lobby and kitchen.
2. Empty all trash cans.
3. Wash all Dishes.
4. Clean all carts.
5. Clean and detail all kitchen equipment including ovens and hood vent systems.
6. Detail clean all aspects of kitchen including walls and table legs.
7. Clean all cold wells along with polishing any stainless or brass fixtures within the kitchen area.
8. Keep all shelving neat and organized.
9. All jobs must be done in a efficient and expeditious manner.
10. Cook food to order by Hilton standards.
11. Rotate in coming food with old ((F.I.F.O) First In, First Out)).
12. Prep food for the next day’s use including any and all pantry items that the kitchen supplies.
13. Responsible for coming up with creative ideas for “Chef Specials†and working in conjunction with Food and Beverage Director to implement them.
14. Responsible for communicating to the Food and Beverage Director what foods the restaurant is needed or running low on.
15. May be required on some occasions to place food orders.
16. Always wear company approved uniforms with name tags, hats and slip resistant shoes.  Not wearing approved uniform could cause you to be sent home without pay.
17. The Food and Beverage Director reserves the right to add or subtract any duties from the before mention along with taking disciplinary actions if any one of the job descriptions has not been completed or if not completed satisfactory to comply with company standards.

Reports to:

Assistant General Manager

Duties and Responsibilities:

Requisites

Education:

High school graduate or equivalent. Must be able to speak, read, write, and understand the primary language(s) used in the workplace. Must be able to speak and understand the primary language(s) used by guests who visit the workplace.

Experience:

Previous hotel-related experience desired.

Physical:

Requires finger dexterity, grasping, writing, standing, sitting, walking, repetitive motions, hearing, visual acuity, and may on occasion have to lift and carry up to 40 pounds.

Reports to:

Assistant Manager or General Manager

Responsibilities and Duties:

Requisites

Education:

Minimum of two-year college degree. Must be able to speak, read, write, and understand the primary language(s) used in the workplace.  Must be able to speak and understand the primary language(s) used by guests who visit the workplace.

Experience:

Minimum of one year of hotel front desk experience, experience handling cash, accounting procedures, and general administrative tasks.

Physical:

Requires finger dexterity, grasping, writing, standing, sitting, walking, repetitive motions, verbal communications, and visual acuity.

Department

Housekeeping

Job Summary

To ensure that all areas of the hotel and restaurant are kept properly stocked with clean laundry items.

Duties and Responsibilities

General

1. Sorts linens for washer.

2. Removes stains from badly soiled linen.

3. Operates washers and dryers properly.

4. Folds all linens to hotel standards.

5. Washes banquet and kitchen laundry.

6. Washes bedspreads, bed pads, and blankets per instructions..

7. Keeps laundry area neat and clean.

8. Checks daily for all banquet and restaurant linen needs.

9. Handles all laundry chemical products properly and advises Housekeeper of inventory levels.

10. Assists Housekeeper in other areas when laundry is slow or work is caught up.

11. Perform any and all duties not specifically outlined above that are an inherent part of the position. Perform and execute any requests made by corporate or supervisor in a cooperative and expeditious manner.

Food and Beverage

Job Summary:

Responsible for attending to our guest and the cleanliness of the guest areas of the restaurant.

Duties and Responsibilities

General

1. Greet the guest within thirty seconds of their arrival into the restaurant.

2. Offer the guest drinks and fill the order.

3. Explain our menu along with any chief specials that we may be serving.

4. Take their order and fill the order, making sure that food arrives at the table within eight minutes from order time.

5. Round out their meal by offering desert after their meal along with any after dinner drinks (if server/bartender is working the evening shift).

6. Present the check. (Breakfast servers present the check when presenting the food).

7. Making sure that all tickets including vouchers are rang up in the P.O.S. System. NO EXCEPTIONS.

8. Servers are responsible for setting up the front desk coffee bar and breaking it down as well as maintaining it throughout their shift.

9. If in-room dinning is being offered, server/bartender is responsible for delivery of food ordered to the room within thirty minutes of order time.

10. Breakfast servers are responsible for setting up tables for dinner and stocking up all cabinets full of glasses.

11. Dinner servers are responsible for setting tables up for breakfast and stocking up cabinets full of glasses for next day use.

12. Both breakfast and dinner servers are responsible for “rolling†their own flatware for next day use.

13. Clean as you go all guest visible areas, (breakfast cold bar, sneeze guards etc.)

14. Bust all tables immediately unless it interferes with taking a guest order, in which case, you will take the order then bust the table(s).

15. All windows, windows seals, doors and etc. should be cleaned daily for finger prints and dust.

16. All shelving should be check daily and dusted when needed.

17. Carpet should be vacuumed daily.

18. If no steward is available, server is responsible for sweeping and mopping as well as cleaning all glassware and flatware.

19. Bartender is responsible for following all recipes on our drink menu and reporting any broken or spilled alcoholic beverages on the waste sheet. Always keeping in their mind our 21% beverage cost goal.

20. ALWAYS keep our focus on our guests.

21. The Food and Beverage Director reserves the right to add or subtract any duties from the before mention along with taking disciplinary actions if any one of the job descriptions has not been completed or if not completed satisfactory to company standards.

1. Responsible for the sweeping and mopping the lobby and kitchen.
2. Empty all trash cans.
3. Wash all the dishes.
4. Clean all the carts.
5. Clean and detail all kitchen equipment including ovens and hood vent systems.
6. Detail clean all aspects of the kitchen including walls and table legs.
7. Clean all cold wells along with polishing any stainless or brass fixtures within the kitchen area.
8. Keep all shelving neat and organized.
9. All jobs must be done in an efficient and expeditious manner.
10. Cook food to order by Hilton standards.
11. Rotate incoming food with old ((F.I.F.O) First In, First Out)).
12. Prep food for the next day’s use including any and all pantry items that the kitchen supplies.
13. Responsible for coming up with creative ideas for “Chef Specials” and working in conjunction with Food and Beverage Director to implement them.
14. Responsible for communicating with the Food and Beverage Director what foods the restaurant is needed or running low on.
15. May be required on some occasions to place food orders.
16. Always wear company approved uniforms with name tags, hats and slip resistant shoes.  Not wearing an approved uniform could cause you to be sent home without pay.
17. The Food and Beverage Director reserves the right to add or subtract any duties from the before mention along with taking disciplinary actions if any one of the job descriptions has not been completed or if not completed satisfactorily to comply with company standards.

1. Responsible for the cleaning of corridors, guest areas, service areas and linen closets.

2. Empty housekeepers' trash and linen bags.

3. Deposits linen down chute and carries trash to dumpster.

4. Vacuums corridors and/or guestrooms.

5. Delivers rollaway and cribs to guestrooms.

6. Turns mattresses as directed by management.

7. Stocks supplies needed for linen closets.

8. Vacuums public areas.

9. Sweeps and mops service landings.

10. Mops vending machine areas and keeps machines clean.

11. Checks all public restrooms for cleanliness several times daily.

12. Checks each floor to make sure fire doors are open.

13. Checks elevators for cleanliness.

14. Assists with luggage handling.

15. Cleans rooms when needed.

16. Checks lights and changes bulbs.

17. Maintains outside grounds daily.

18. Assists in the unloading of deliveries and the proper storage of such.

19. Maintenance of the marquee.

20. Perform any and all duties not specifically outlined above that are an inherent part of the position. Perform and execute any requests made by corporate or supervisor in a cooperative and expeditious manner.

1. Change bed linen daily.

2. Vacuum carpeting.

3. Dust all furniture (picture frames, bed frames, lamps, TVs, dressers).

4. Remove fingerprints and smudges (ex. mirrors, shiny surfaces, windows, etc).

5. Thoroughly clean the bathroom area - wash shower stall, sink, floor, toilet, etc.

6. Make sure that the standard room set-up is complied with.

7. Report immediately all damage found in a room.

8. Report immediately all missing items in room. Report immediately personal guest items found in vacant rooms.

9. Notify Executive Housekeeper of all rollaways or cribs in rooms for pick-up and storage.

10. Take responsibility for pass key and make sure it is turned in daily.

11. Turn in immediately all "lost and found" items to Executive Housekeeper.

12. Report immediately to the Executive Housekeeper:

• No luggage
• No service needed
• Sleep outs
• Extra guests
• Anything unusual

13. Shut off all lights, TVs and air conditioners when leaving room.

14. Assist housekeeper in any additional cleaning chores she may assign.

15. Perform any and all duties not specifically outlined above that are an inherent part of the position.  Perform and execute any requests made by corporate or supervisor in a cooperative and expeditious manner.

Requisites

Education:

High school graduate or equivalent. Must be able to speak, read, write, and understand the primary language(s) used in the workplace. Must be able to speak and understand the primary language(s) used by guests who visit the workplace.

Experience:

Previous hotel-related experience desired.

Physical:

Requires finger dexterity, grasping, writing, standing, sitting, walking, repetitive motions, hearing, visual acuity, and may on occasion have to lift and carry up to 40 pounds.

1.Responsible for the sweeping and mopping the lobby and kitchen.

2. Empty all trash cans.

3. Wash all Dishes.

4. Clean all carts.

5.Clean and detail all kitchen equipment including ovens and hood vent systems.

6.Detail clean all aspects of kitchen including walls and table legs.

7.Clean all cold wells along with polishing any stainless or brass fixtures within the kitchen area.

8.Keep all shelving neat and organized.

9.All jobs must be done in a efficient and expeditious manner.

10.Cook food to order by standards.

11.Rotate in coming food with old ((F.I.F.O) First In, First Out)).

12.Prep food for the next days use including any and all pantry items that the kitchen supplies.

13.Responsible for coming up with creative ideas for Chef Specials and working in conjunction with Food and Beverage Director to implement them.

14.Responsible for communicating to the Food and Beverage Director what foods the restaurant is needed or running low on.

15.May be required on some occasions to place food orders.

16. Always wear company approved uniforms with name tags, hats and slip resistant shoes. Not wearing approved uniform could cause you to be sent home without pay.

17. The Food and Beverage Director reserves the right to add or subtract any duties from the before mention along with taking disciplinary actions if any one of the job descriptions has not been completed or if not completed satisfactorily to comply with company standards.

1.Responsible for the cleaning of corridors, guest areas, service areas and linen closets. 

2.Empty housekeepers' trash and linen bags. 

3.Deposits linen down chute and carries trash to dumpster. 

4.Vacuums corridors and/or guestrooms. 

5.Delivers rollaway and cribs to guestrooms. 

6.Turns mattresses as directed by management. 

7.Stocks supplies needed for linen closets. 

8.Vacuums public areas. 

9.Sweeps and mops service landings. 

10.Mops vending machine areas and keeps machines clean. 

11.Checks all public restrooms for cleanliness several times daily. 

12.Checks each floor to make sure fire doors are open. 

13.Checks elevators for cleanliness. 

14.Assists with luggage handling. 

15.Cleans rooms when needed. 

16.Checks lights and changes bulbs. 

17.Maintains outside grounds daily. 

18.Assists in the unloading of deliveries and the proper storage of such. 

19.Maintenance of the marquee. 

20.Perform any and all duties not specifically outlined above that are an inherent part of the position.  Perform and execute any requests made by corporate or supervisor in a cooperative and expeditious manner.

1.Greet the guest within thirty seconds of their arrival into the restaurant.

2.Offer the guest drinks and fill the order.

3.Explain our menu along with any chief specials that we may be serving.  

4.Take their order and fill the order, making sure that food arrives at the table within eight minutes from order time.

5.Round out their meal by offering desert after their meal along with any after dinner drinks (if server/bartender is working the evening shift).

6.Present the check. (Breakfast servers present the check when presenting the food).

7.Making sure that all tickets including vouchers are rang up in the P.O.S. System.  NO EXCEPTIONS.

8.Servers are responsible for setting up the front desk coffee bar and breaking it down as well as maintaining it throughout their shift.

9.If in-room dinning is being offered, server/bartender is responsible for delivery of food ordered to the room within thirty minutes of order time.

10.Breakfast servers are responsible for setting up tables for dinner and stocking up all cabinets full of glasses.

11.Dinner servers are responsible for setting tables up for breakfast and stocking up cabinets full of glasses for next day use.

12.Both breakfast and dinner servers are responsible for “rolling” their own flatware for next day use.

13.Clean as you go all guest visible areas, (breakfast cold bar, sneeze guards etc.)

14. Bust all tables immediately unless it interferes with taking a guest order, in which case, you will take the order then bust the table(s).

15.All windows, windows seals, doors and etc. should be cleaned daily for finger prints and dust.

16.All shelving should be check daily and dusted when needed.

17.Carpet should be vacuumed daily.

18.If no steward is available, server is responsible for sweeping and mopping as well as cleaning all glassware and flatware.

19.Bartender is responsible for following all recipes on our drink menu and reporting any broken or spilled alcoholic beverages on the waste sheet.  Always keeping in their mind our 21% beverage cost goal.

20.ALWAYS keep our focus on our guests.

21.The Food and Beverage Director reserves the right to add or subtract any duties from the before mention along with taking disciplinary actions if any one of the job descriptions has not been completed or if not completed satisfactory to company standards.