Day to day cleanliness of kitchen space. It is essential that quality of cleaning of all china, glass, silver occurs and operational supplies are to the highest standards.
The Laundry Attendant is responsible for cleaning and monitoring the hotel linens by washing, drying, and ironing and providing all departments with laundry needs.
The Laundry Attendant is responsible for cleaning and monitoring the hotel linens by washing, drying, and ironing and providing all departments with laundry needs.
A Night Audit is responsible for handling both Front Desk and Accounting duties. The Night Auditor oversees the auditing, posting, and balancing of the daily financial transactions to support the Hotel’s continuing efforts to deliver outstanding guest service and financial profitability. Through reconciling daily revenue and expenses, the Night Auditor ensures that guests are correctly billed and credit card transactions are accurately recorded. The Night Auditor is also responsible for greeting, registering, and checking guests in and out of the hotel.
A Restaurant Server is to interact with all guests and ensure they have a great experience when dining. A server is to ensure that each guest has a positive dining experience from start to finish and that all expectations are exceeded and any issues that may arise are quickly resolved.
The Public Area Attendant is responsible of maintaining the cleanliness and appearance of the public areas of the hotel including the back of house areas.
The Front Desk Agent is responsible for providing quality guest services that include registration and check-out, PBX operations, mail and message service. The Front Desk Agent must be accurate with daily accounting procedures. Essential hospitality standards must be used at all times: eye contact, smile, speak first, engage in polite conversation, use the guest surname!
A Line Cook is responsible for a high level of consistent meals according to recipes and standards, always keeping a clean and sanitized work area and exhibiting impeccable food presentation and garnishing, leading to exceeding guest expectations and creating repeat business.
The Restaurant Supervisor will oversee the front-of-the-house restaurant service staff and all training. The Supervisor must have previous food service and bar experience and possess outstanding leadership and guest service skills. The Supervisor is responsible for maintaining high standards of guest services, safety, and cleanliness, and can work flexible hours, weekends, holidays and late nights. The Supervisor is to ensure that every guest has a positive dining experience from start to finish and that all expectations are exceeded and resolve any issues that may arise.
The role of a bartender is to provide an excellent guest experience, make signature cocktails, and offer recommendations regarding local craft beers and wines offered.
