Explore an exciting career in Hospitality with Novotel Miami Brickell
Novotel Miami Brickell! We are thrilled to officially be a part of the Accor Hotel Group , a global chain with over 4,500 hotels in the world.
Novotel Miami Brickell is modern and elegant while also offering convenience, comfort and breathtaking views with 275 rooms that spread throughout the 12 floors and 5.000 sq. ft. of meeting and conference space.
Are you looking for a captivating and rewarding experience working alongside passionate professionals? Go for it! Join our team. Dream big for your future!!!
Position: AM COOK
Department: Culinary
Purpose: To provide and maintain high quality standards and procedures in preparing and serving all food.
Reports to: Chef & Beverage Director, Kitchen Supervisor, and Lead Cook
Essential Functions:
Preparation of all hot and cold foods.
Cook must work along with Lead Cook and Chef and Beverage Director to ensure quality meets specs and guarantees.
Cook will ensure quality of hot foods; main entrees, starch and vegetables are of highest quality available.
Assists in the lowering of food cost and waste.
Control quality and consistency of all food served.
Insure station is set for service 15 minutes prior to service.
Insure all food supplies necessary for service are in appropriate supply on a timely basis.
Required to learn all menu items: Restaurant, In-Room Dining, Pool Bar, Lobby Bar and Banquets.
Fulfill guest requests for preparation of menu items and special requests.
Refrigeration and serving of cold food.
Production of orders.
Assists with the storage and delivery of goods in the coolers, and dry storage.
Assists with the cleanliness and upkeep of the kitchen areas to include stewarding and halls.
Assists with inventories when required.
Perform all kitchen side work as designated by the supervisor.
Attend to all needs of the guests during meal periods, breakfast, lunch and dinner.
Must attend all designated pre-meal meetings.
Responsible for setting up kitchen area.
Perform any other duties assigned by management.
Maintain a neat and professional appearance.
Ability to open and close the kitchen shift assigned.
Must be able to use Silverware to receive the orders.
Must be able to communicate and maintain a positive relationship with all food and beverage servers, bartenders and stewarding staff to create cohesiveness in F&B.
Control heavy volume at the kitchen.
Cook for cafeteria
Tools and Equipment:
Cooking utensils and equipment, pots, pans, dishware, silverware, glassware, food slicing machine, knives.
Oven, grill/stove burners, microwave appliances
Working environment:
Interior of hotel, in restaurant and kitchen areas, with exposure to humidity, steam and extreme temperatures.
Exposure to Food and Beverage hazardous cleaning chemicals.
Follows Novotel grooming standards and uses proper vocabulary.
Occasional lifting up to 25 lbs. Pushing of supply carts, carrying boxes and supplies.
Department: Culinary
Purpose: To provide and maintain high quality standards and procedures in preparing and serving all food.
Reports to: Chef & Beverage Director, Kitchen Supervisor, and Lead Cook
Essential Functions:
Preparation of all hot and cold foods.
Cook must work along with Lead Cook and Chef and Beverage Director to ensure quality meets specs and guarantees.
Cook will ensure quality of hot foods; main entrees, starch and vegetables are of highest quality available.
Assists in the lowering of food cost and waste.
Control quality and consistency of all food served.
Insure station is set for service 15 minutes prior to service.
Insure all food supplies necessary for service are in appropriate supply on a timely basis.
Required to learn all menu items: Restaurant, In-Room Dining, Pool Bar, Lobby Bar and Banquets.
Fulfill guest requests for preparation of menu items and special requests.
Refrigeration and serving of cold food.
Production of orders.
Assists with the storage and delivery of goods in the coolers, and dry storage.
Assists with the cleanliness and upkeep of the kitchen areas to include stewarding and halls.
Assists with inventories when required.
Perform all kitchen side work as designated by the supervisor.
Attend to all needs of the guests during meal periods, breakfast, lunch and dinner.
Must attend all designated pre-meal meetings.
Responsible for setting up kitchen area.
Perform any other duties assigned by management.
Maintain a neat and professional appearance.
Ability to open and close the kitchen shift assigned.
Must be able to use Silverware to receive the orders.
Must be able to communicate and maintain a positive relationship with all food and beverage servers, bartenders and stewarding staff to create cohesiveness in F&B.
Control heavy volume at the kitchen.
Cook for cafeteria
Tools and Equipment:
Cooking utensils and equipment, pots, pans, dishware, silverware, glassware, food slicing machine, knives.
Oven, grill/stove burners, microwave appliances
Working environment:
Interior of hotel, in restaurant and kitchen areas, with exposure to humidity, steam and extreme temperatures.
Exposure to Food and Beverage hazardous cleaning chemicals.
Follows Novotel grooming standards and uses proper vocabulary.
Occasional lifting up to 25 lbs. Pushing of supply carts, carrying boxes and supplies.
Position:
Busser
Department:
Restaurant
Purpose:
To assist servers in any way possible to ensure proper, prompt and courteous service to all guests.
Reports to:
Food & Beverage Manager/Supervisors
Essential Functions:
Station set-up
Stock needed supplies in side stands.
Clean-up of coffee machines and prepared coffee.
Set-up tea station.
Get ice supply.
Dust all tables to include table legs.
Receive rolls and put in warmers.
Put milk in refrigerators and set-up creamers.
Pre-set breadbaskets lined with napkins.
Pick-up linen.
Check off and pick-up storeroom supplies.
Set tables with clean, pressed linen, china, silver and glassware.
Ensure furniture and floors are clean and arranged according to specifications.
Assist servers during meal period.
Remove any extra settings.
Pour water.
Serve rolls and butter as specified.
Attend to all needs of the guests during meal periods, breakfast, lunch and dinner.
Report to Supervisor any need for housekeeping and/or repairs of any equipment or restaurant.
Must be familiar with and adhere to all liquor liability laws.
Must attend all designated pre-meal meetings.
Responsible for setting up restaurant area.
Adhere to predefined drink service guidelines and responsible for beverage familiarization.
Perform any other duties assigned by management.
Maintain a neat and professional appearance.
Maintain an awareness of liquor costs and minimize waste, which may raise them.
Must be familiar with all policies related to liquor liability laws.
Ability to open and close the restaurant shift assigned.
Must serve all guests in consistent manner, using Service Standards.
Must be able to bus tables, and re-set the tables as needed.
Must know the menu and be able to describe the items to guests.
Must be able to resolve guests’ issues and create an amazing experience.
Must be able to communicate and maintain a positive relationship with culinary and stewarding staff.
Maintain an awareness of all functions, events and meetings taking place at any given time.
Control heavy volume at the restaurant.
Knowledge of hotel property.
Inform the guest about buffets, hotel activities and community.
Attend to and anticipate guest’s needs.
Greeting guests. Anticipate guest’s needs to create an amazing experience.
Hotel Specific Essential Functions:
Assist with IRD when required
Assist with pool service when required
Assist with lounge and mini bar services when required
Tools and Equipment:
Computer and printer, telephone, pen/pencil, kitchen utensils, cleaning supplies, hot dishes, plates, silverware, heavy trays, etc.
Coffee maker/urn, toaster, microwave, beverage machines, bus trays, dishware, silverware, glassware, queen-mary cart, telephone, pen/pencil
Working Environment:
Interior and exterior of hotel, in the restaurant, lounge and kitchen areas, with exposure to extreme temperatures.
Exposure to Food and Beverage hazardous cleaning chemicals.
Bus and set-up tables in the restaurant to improve services.
Maintain a clean and attractive surroundings.
Follows grooming standards and uses proper vocabulary.
Occasional lifting up to 25 lbs. Pushing of supply carts., carrying trays.
Station set-up
Stock needed supplies in side stands.
Clean-up of coffee machines and prepared coffee.
Set-up tea station.
Get ice supply.
Dust all tables to include table legs.
Receive rolls and put in warmers.
Put milk in refrigerators and set-up creamers.
Pre-set breadbaskets lined with napkins.
Pick-up linen.
Check off and pick-up storeroom supplies.
Set tables with clean, pressed linen, china, silver and glassware.
Ensure furniture and floors are clean and arranged according to specifications.
Assist servers during meal period.
Remove any extra settings.
Pour water.
Serve rolls and butter as specified.
Attend to all needs of the guests during meal periods, breakfast, lunch and dinner.
Report to Supervisor any need for housekeeping and/or repairs of any equipment or restaurant.
Must be familiar with and adhere to all liquor liability laws.
Must attend all designated pre-meal meetings.
Responsible for setting up restaurant area.
Adhere to predefined drink service guidelines and responsible for beverage familiarization.
Perform any other duties assigned by management.
Maintain a neat and professional appearance.
Maintain an awareness of liquor costs and minimize waste, which may raise them.
Must be familiar with all policies related to liquor liability laws.
Ability to open and close the restaurant shift assigned.
Must serve all guests in consistent manner, using Service Standards.
Must be able to bus tables, and re-set the tables as needed.
Must know the menu and be able to describe the items to guests.
Must be able to resolve guests’ issues and create an amazing experience.
Must be able to communicate and maintain a positive relationship with culinary and stewarding staff.
Maintain an awareness of all functions, events and meetings taking place at any given time.
Control heavy volume at the restaurant.
Knowledge of hotel property.
Inform the guest about buffets, hotel activities and community.
Attend to and anticipate guest’s needs.
Greeting guests. Anticipate guest’s needs to create an amazing experience.
Hotel Specific Essential Functions:
Assist with IRD when required
Assist with pool service when required
Assist with lounge and mini bar services when required
Tools and Equipment:
Computer and printer, telephone, pen/pencil, kitchen utensils, cleaning supplies, hot dishes, plates, silverware, heavy trays, etc.
Coffee maker/urn, toaster, microwave, beverage machines, bus trays, dishware, silverware, glassware, queen-mary cart, telephone, pen/pencil
Working Environment:
Interior and exterior of hotel, in the restaurant, lounge and kitchen areas, with exposure to extreme temperatures.
Exposure to Food and Beverage hazardous cleaning chemicals.
Bus and set-up tables in the restaurant to improve services.
Maintain a clean and attractive surroundings.
Follows grooming standards and uses proper vocabulary.
Occasional lifting up to 25 lbs. Pushing of supply carts., carrying trays.
Position: Server
Department: Food & Beverage
Purpose: To provide efficient friendly customer service at all times and to maintain a clean, professional top quality restaurant.
Reports to: Chef & Beverage Director, Dining Manager and F&B Supervisors
Essential Functions:
Perform all restaurant side work as designated by the supervisor.
Efficiently and properly perform all service standards.
Attend to all needs of the guests during meal periods, breakfast, lunch and dinner.
Report to Supervisor any need for housekeeping and/or repairs of any equipment or restaurant.
Must be familiar with and adhere to all liquor liability laws.
Must attend all designated pre-meal meetings.
Responsible for setting up restaurant area.
Adhere to predefined drink service guidelines and responsible for beverage familiarization.
Perform any other duties assigned by management.
Maintain a neat and professional appearance following the grooming standards
Maintain an awareness of liquor costs and minimize waste, which may raise them.
Must be familiar with all policies related to liquor liability laws.
Ability to open and close the restaurant shift assigned.
Must serve all guests in consistent manner, using Novotel Miami Brickell Service Standards.
Must be able to bus tables, and re-set the tables as needed.
Must be able to use Micros to open and close checks.
Must know the menu and be able to describe the items to guests.
Must be able to resolve guests’ issues and create an amazing experience.
Must be able to communicate and maintain a positive relationship with culinary and stewarding staff.
Maintain an awareness of all functions, events and meetings taking place at any given time.
Control heavy volume at the restaurant.
Knowledge of hotel property.
Inform the guest about buffets, hotel activities and community.
Attend to and anticipate guest’s needs.
Greeting guests. Anticipate guest’s needs to create an amazing experience.
Assist with IRD when required
Place orders in the Silverware POS System and close checks accordingly.
Hotel Specific Essential Functions:
Ability to work in the bar area, lobby lounge, pool area and banquets as needed.
Ability to makes special coffees or drinks for guests.
Ability to handle cash, vouchers, coupons, credit cards.
Tools and Equipment:
Coffee maker/urn, toaster, microwave, beverage machines, bus trays, dishware, silverware, glassware, queen-mary cart, telephone, pen/pencil
Working Environment:
Interior and exterior of hotel, in the restaurant, lounge and kitchen areas, with exposure to extreme temperatures.
Exposure to Food and Beverage hazardous cleaning chemicals.
Bus and set-up tables in the restaurant to improve services
Maintain a clean and attractive surroundings.
Follows Novotel Miami Brickell grooming standards and uses proper vocabulary.
Occasional lifting up to 25 lbs. Pushing of supply carts., carrying trays.
Department: Food & Beverage
Purpose: To provide efficient friendly customer service at all times and to maintain a clean, professional top quality restaurant.
Reports to: Chef & Beverage Director, Dining Manager and F&B Supervisors
Essential Functions:
Perform all restaurant side work as designated by the supervisor.
Efficiently and properly perform all service standards.
Attend to all needs of the guests during meal periods, breakfast, lunch and dinner.
Report to Supervisor any need for housekeeping and/or repairs of any equipment or restaurant.
Must be familiar with and adhere to all liquor liability laws.
Must attend all designated pre-meal meetings.
Responsible for setting up restaurant area.
Adhere to predefined drink service guidelines and responsible for beverage familiarization.
Perform any other duties assigned by management.
Maintain a neat and professional appearance following the grooming standards
Maintain an awareness of liquor costs and minimize waste, which may raise them.
Must be familiar with all policies related to liquor liability laws.
Ability to open and close the restaurant shift assigned.
Must serve all guests in consistent manner, using Novotel Miami Brickell Service Standards.
Must be able to bus tables, and re-set the tables as needed.
Must be able to use Micros to open and close checks.
Must know the menu and be able to describe the items to guests.
Must be able to resolve guests’ issues and create an amazing experience.
Must be able to communicate and maintain a positive relationship with culinary and stewarding staff.
Maintain an awareness of all functions, events and meetings taking place at any given time.
Control heavy volume at the restaurant.
Knowledge of hotel property.
Inform the guest about buffets, hotel activities and community.
Attend to and anticipate guest’s needs.
Greeting guests. Anticipate guest’s needs to create an amazing experience.
Assist with IRD when required
Place orders in the Silverware POS System and close checks accordingly.
Hotel Specific Essential Functions:
Ability to work in the bar area, lobby lounge, pool area and banquets as needed.
Ability to makes special coffees or drinks for guests.
Ability to handle cash, vouchers, coupons, credit cards.
Tools and Equipment:
Coffee maker/urn, toaster, microwave, beverage machines, bus trays, dishware, silverware, glassware, queen-mary cart, telephone, pen/pencil
Working Environment:
Interior and exterior of hotel, in the restaurant, lounge and kitchen areas, with exposure to extreme temperatures.
Exposure to Food and Beverage hazardous cleaning chemicals.
Bus and set-up tables in the restaurant to improve services
Maintain a clean and attractive surroundings.
Follows Novotel Miami Brickell grooming standards and uses proper vocabulary.
Occasional lifting up to 25 lbs. Pushing of supply carts., carrying trays.
Position:
Loss Prevention Officer
Department:
Loss Prevention
Purpose:
To ensure that the hotel guests, employees, and hotel property are maintained in a safe and secure environment. Respond to people’s needs, accidents, incidents in a fast and efficient manner to degrease losses and increase safety and wellness. Accurately reporting all incidents and actions taken in the shift.
Reports to:
Director of Engineering and Loss Prevention
Essential Functions:
Performs Security rounds of the hotel as follows:
Restaurant.
All lobby areas and the hoteliers entrance and garage.
Penthouse, banquet rooms, pool deck.
All guest floors.
Executive offices.
Service levels. (heart of the house areas)
Outside areas (sidewalks, front and back of the hotel)
Loading dock.
Patrols all locations requiring special attention as frequently as possible.
Writes workers’ compensation incident reports and take appropriate actions dealing with medical situations and emergencies.
Responsible to handle, log and store lost and found items. Responds to guest requests about lost and found.
Responds immediately to emergency incidents and security requests as assigned.
Ensures maximum guest, hoteliers, and hotel safety and security at all times.
Is courteous, tactful, and helpful, but firm in enforcing hotel policies and procedures.
Reports in writing on all activities during each shift before leaving the hotel, with oral reports and emergency notifications delivered as directed by the established security procedures.
Performs duties as assigned by the Director of Engineering and Loss Prevention and LP supervisors, and responds to the directions from any Executive Committee member or Department’s Managers.
Creates and maintains the highest standards of safety and security at all times, being professional in attitude, appearance, and application of duties.
Checks Hoteliers leaving and entering the hotel at the beginning and end of the shifts, or at any time when a hotelier leaves the hotel. Collects all package passes and inspects parcels taken from the hotel.
Monitors the security of the deliveries.
Confiscates all unauthorized parcels and notifies the Director of Engineering & LP and the appropriate department head of the situations, logs it.
Checks all I.D's of the hotel visitors, vendors, applicants and escort them to the appropriate location. Notifies the department head involved for permission for non-staff personnel to enter the premises.
Monitor hoteliers entrance, checking I.D. cards.
Maintain visitor's log - issue passes.
Enforce package pass policy.
Enforce hoteliers entrance and parking policy.
Distribute hoteliers' documents or messages as necessary.
Submit end of shift report.
Maintain shift log.
Maintain lost and found log.
Maintain laundry log.
Work special events securing the areas as required by DOE.
Does not leave assigned station unless properly relieved as specified by the Director of Engineering & LP. Performs all necessary clerical requirements of the Loss Prevention Department under the supervision of the Loss Prevention Supervisor. This includes filing, processing work orders, ordering supplies, maintaining necessary schedules, and posting bulletin board information, cleaning and organizing the office areas.
Protects hotel from admission of undesirables and others not conducting legitimate business within the premises.
Hotel Specific Essential Functions:
Conduct locker rooms inspections
Detex patrol of all areas of the hotel. Monitor life and safety systems to include fire panels, cameras.
Perform investigations as needed.
Responds to police officials in the building, to include fire department.
Any other assignments by management.
Flexibility to work different shifts to include overnight as per business needs.
Ability to read, write and speak in English. Spanish is a plus.
Execute all emergency protocols.
Tools and Equipment:
Telephone, pen/pencil, computer and printer, file folders, filing cabinet, radios, cameras.
Lift jack dolly, hand truck, camera, first aid equipment.
Working Environment:
Interior of hotel, in all areas with exposure to extreme temperatures.
Exterior of hotel with exposure to weather conditions.
Exposure to various hazardous chemicals.
Must be able to lift 50 pounds, bend, stand, walk.
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Performs Security rounds of the hotel as follows:
Restaurant.
All lobby areas and the hoteliers entrance and garage.
Penthouse, banquet rooms, pool deck.
All guest floors.
Executive offices.
Service levels. (heart of the house areas)
Outside areas (sidewalks, front and back of the hotel)
Loading dock.
Patrols all locations requiring special attention as frequently as possible.
Writes workers’ compensation incident reports and take appropriate actions dealing with medical situations and emergencies.
Responsible to handle, log and store lost and found items. Responds to guest requests about lost and found.
Responds immediately to emergency incidents and security requests as assigned.
Ensures maximum guest, hoteliers, and hotel safety and security at all times.
Is courteous, tactful, and helpful, but firm in enforcing hotel policies and procedures.
Reports in writing on all activities during each shift before leaving the hotel, with oral reports and emergency notifications delivered as directed by the established security procedures.
Performs duties as assigned by the Director of Engineering and Loss Prevention and LP supervisors, and responds to the directions from any Executive Committee member or Department’s Managers.
Creates and maintains the highest standards of safety and security at all times, being professional in attitude, appearance, and application of duties.
Checks Hoteliers leaving and entering the hotel at the beginning and end of the shifts, or at any time when a hotelier leaves the hotel. Collects all package passes and inspects parcels taken from the hotel.
Monitors the security of the deliveries.
Confiscates all unauthorized parcels and notifies the Director of Engineering & LP and the appropriate department head of the situations, logs it.
Checks all I.D's of the hotel visitors, vendors, applicants and escort them to the appropriate location. Notifies the department head involved for permission for non-staff personnel to enter the premises.
Monitor hoteliers entrance, checking I.D. cards.
Maintain visitor's log - issue passes.
Enforce package pass policy.
Enforce hoteliers entrance and parking policy.
Distribute hoteliers' documents or messages as necessary.
Submit end of shift report.
Maintain shift log.
Maintain lost and found log.
Maintain laundry log.
Work special events securing the areas as required by DOE.
Does not leave assigned station unless properly relieved as specified by the Director of Engineering & LP. Performs all necessary clerical requirements of the Loss Prevention Department under the supervision of the Loss Prevention Supervisor. This includes filing, processing work orders, ordering supplies, maintaining necessary schedules, and posting bulletin board information, cleaning and organizing the office areas.
Protects hotel from admission of undesirables and others not conducting legitimate business within the premises.
Hotel Specific Essential Functions:
Conduct locker rooms inspections
Detex patrol of all areas of the hotel. Monitor life and safety systems to include fire panels, cameras.
Perform investigations as needed.
Responds to police officials in the building, to include fire department.
Any other assignments by management.
Flexibility to work different shifts to include overnight as per business needs.
Ability to read, write and speak in English. Spanish is a plus.
Execute all emergency protocols.
Tools and Equipment:
Telephone, pen/pencil, computer and printer, file folders, filing cabinet, radios, cameras.
Lift jack dolly, hand truck, camera, first aid equipment.
Working Environment:
Interior of hotel, in all areas with exposure to extreme temperatures.
Exterior of hotel with exposure to weather conditions.
Exposure to various hazardous chemicals.
Must be able to lift 50 pounds, bend, stand, walk.
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Position:
House Person
Department:
Housekeeping
Purpose:
To ensure that assigned housekeeping areas are kept clean and fully stocked 24 hours a day. Also services assigned public areas and Hotelier areas to meet the expectations of the hotel Standards.
Reports To:
Executive Housekeeper and Housekeeping Supervisor
Essential Functions:
Cleans and stocks linen room / supply closets to appropriate par level.
Empties GRAs linens and garbage on an hourly basis or as needed.
Keeps corridors on guest room floors clean and well maintained, helping move tables and trays.
Cleans vending machine area.
Moves furniture and supply boxes as needed.
Completes guest requests.
Vacuums carpet on a daily basis.
Cleans walls, doors, baseboards and floors on a daily basis.
Cleans all furniture, lamps, picture frames and mirrors are clean on a daily basis.
Reports any burnt light bulbs in lighting fixtures as needed.
Cleans garbage receptacles and/or ash urns on a daily basis.
Hands in any articles (lost and found) to a Supervisor or turn in to housekeeping/loss prevention office.
Deliver any guest request items (bedspread, iron and board, etc.)
Recycles at every opportunity (newspaper, glass bottles, etc.)
Performs any special duties as assigned by management.
Hotel Specific Essential Functions:
Ability to complete any cleaning task in a safe manner using appropriate chemicals and methods
Greet Guests meeting the 10/5 standard
Have knowledge of overall hotel facility and various services
Tools and Equipment:
Operate vacuum cleaner and handling procedures of various cleaning chemicals (SDS, Right to Know program and Bloodborne Pathogens).
Use of telephone system
Use of department paging/radio communication system
Working Environment:
Constant mobility (walking, standing, bending, use of hands)
Lifting minimum 25 lbs., pushing of supply carts, moving of furniture and supply boxes.
Outdoor exposure (includes sidewalks, the street, dumpster area, hotel parking garage)
Constant mobility (walking, standing, bending, use of hands), lifting up to 50 lbs., pushing of carts or luggage like carts, bags with linens or trash.
Use of telephone system
Use of department paging/radio communication system
Cleans and stocks linen room / supply closets to appropriate par level.
Empties GRAs linens and garbage on an hourly basis or as needed.
Keeps corridors on guest room floors clean and well maintained, helping move tables and trays.
Cleans vending machine area.
Moves furniture and supply boxes as needed.
Completes guest requests.
Vacuums carpet on a daily basis.
Cleans walls, doors, baseboards and floors on a daily basis.
Cleans all furniture, lamps, picture frames and mirrors are clean on a daily basis.
Reports any burnt light bulbs in lighting fixtures as needed.
Cleans garbage receptacles and/or ash urns on a daily basis.
Hands in any articles (lost and found) to a Supervisor or turn in to housekeeping/loss prevention office.
Deliver any guest request items (bedspread, iron and board, etc.)
Recycles at every opportunity (newspaper, glass bottles, etc.)
Performs any special duties as assigned by management.
Hotel Specific Essential Functions:
Ability to complete any cleaning task in a safe manner using appropriate chemicals and methods
Greet Guests meeting the 10/5 standard
Have knowledge of overall hotel facility and various services
Tools and Equipment:
Operate vacuum cleaner and handling procedures of various cleaning chemicals (SDS, Right to Know program and Bloodborne Pathogens).
Use of telephone system
Use of department paging/radio communication system
Working Environment:
Constant mobility (walking, standing, bending, use of hands)
Lifting minimum 25 lbs., pushing of supply carts, moving of furniture and supply boxes.
Outdoor exposure (includes sidewalks, the street, dumpster area, hotel parking garage)
Constant mobility (walking, standing, bending, use of hands), lifting up to 50 lbs., pushing of carts or luggage like carts, bags with linens or trash.
Use of telephone system
Use of department paging/radio communication system
Position:
Public Area Attendant
Department:
Housekeeping
Purpose:
To service and maintain the cleanliness of all public areas including public and Employee restrooms, lobbies, pool area, fitness center, and Offices in accordance with hotel Standards.
Reports to:
Executive Housekeeper and Housekeeping Supervisor
Essential Functions:
Clean and restock all assigned restrooms on an hourly basis.
Remove any garbage and/or glassware
Clean walls, doors, light fixtures, baseboards as needed.
Spot clean any carpet areas
Cleans floors
Responds to guest requests
To service the offices
Cleans and restocks both men's and ladies' Employee restroom.
Hands in any articles (lost and found) to housekeeping/loss prevention office.
Ensures all furniture, tables and lamps are appropriately positioned at all times.
Cleans mirrors and picture frames.
Cleans Guest elevators.
Recycles at every opportunity (newspaper, glass bottles, etc.)
Performs any special duties as assigned by management.
Performs guest room services for occupied rooms or check out as needed.
Stocks and prepared room attendants carts for next day use.
Fills up chemical bottles.
Maintains housekeeping office and chemical rooms clean and organized.
Cleans penthouse restrooms, foyer, fitness center and pool deck
Hotel Specific Essential Functions:
Ability to complete any cleaning task in a safe manner using appropriate chemicals and methods
Greet Guests meeting the 10/5 standard
Have knowledge of overall hotel facility and various services
Tools and Equipment:
Operate vacuum cleaner and handling procedures of various cleaning chemicals (SDS, Right to Know program and Bloodborne Pathogens).
Use of telephone system
Use of department paging/radio communication system
Working environment:
Constant mobility (walking, standing, bending, use of hands)
Lifting minimum 25 lbs., pushing of supply carts
Moving of furniture and supply boxes.
Outdoor exposure (includes sidewalks, crossing the street, dumpster area, hotel parking lot)
Constant mobility (walking, standing, bending, use of hands), lifting up to 25 lbs., pushing of carts or luggage like carts, bags with linens or trash.
Use of telephone system
Use of department paging/radio communication system
Clean and restock all assigned restrooms on an hourly basis.
Remove any garbage and/or glassware
Clean walls, doors, light fixtures, baseboards as needed.
Spot clean any carpet areas
Cleans floors
Responds to guest requests
To service the offices
Cleans and restocks both men's and ladies' Employee restroom.
Hands in any articles (lost and found) to housekeeping/loss prevention office.
Ensures all furniture, tables and lamps are appropriately positioned at all times.
Cleans mirrors and picture frames.
Cleans Guest elevators.
Recycles at every opportunity (newspaper, glass bottles, etc.)
Performs any special duties as assigned by management.
Performs guest room services for occupied rooms or check out as needed.
Stocks and prepared room attendants carts for next day use.
Fills up chemical bottles.
Maintains housekeeping office and chemical rooms clean and organized.
Cleans penthouse restrooms, foyer, fitness center and pool deck
Hotel Specific Essential Functions:
Ability to complete any cleaning task in a safe manner using appropriate chemicals and methods
Greet Guests meeting the 10/5 standard
Have knowledge of overall hotel facility and various services
Tools and Equipment:
Operate vacuum cleaner and handling procedures of various cleaning chemicals (SDS, Right to Know program and Bloodborne Pathogens).
Use of telephone system
Use of department paging/radio communication system
Working environment:
Constant mobility (walking, standing, bending, use of hands)
Lifting minimum 25 lbs., pushing of supply carts
Moving of furniture and supply boxes.
Outdoor exposure (includes sidewalks, crossing the street, dumpster area, hotel parking lot)
Constant mobility (walking, standing, bending, use of hands), lifting up to 25 lbs., pushing of carts or luggage like carts, bags with linens or trash.
Use of telephone system
Use of department paging/radio communication system
Position: Room Attendant
Department: Housekeeping
Purpose: To service guest rooms in accordance with the hotel Standards.
Reports to: Executive Housekeeper, Housekeeping Supervisor
Essential Functions:
Responds to all guest requests appropriately. Always greet our Guests warmly with a smile, call them by name whenever possible.
Responsible for servicing an assigned number of guest rooms
Keeps the supply cart and immediate work areas neat and organized at all times
Checks all equipment prior to and after its use to ensure that it is in good working order
Removes room service tables, trays and garbage from guest rooms
Strip bed using proper techniques and change bed linens on a daily basis
Removes soiled towels and replace as needed
Place soiled linens and towels down linen chute.
Clean shower walls, tub, sink vanity (all items on counter ), toilet and floor on a daily basis
Spot clean walls, window glass and sill, doors and baseboards
Dust and clean all furniture daily, including chairs, lamps, desk, tables and TV.
Replace any stationery items and in-room amenities as needed
Replace any used drinking glassware with sanitized ones
Replace terry and robes as needed
Clean refrigerator, ice bucket, coffee maker, telephones, clock/CD/radio, TV remote
Cleans all mirrors and picture frames throughout room on a daily basis
Ensures all light bulbs throughout room are working and replace as needed and/or call for assistance
Hand in any articles (lost and found) to a Supervisor or turn it in to the housekeeping/loss prevention office
Recycle at every opportunity (newspaper, glass bottles, etc.)
Performs any special duties as assigned by management.
Hotel Specific Essential Functions:
Greet Guests meeting the 10/5 standard
Enters guest room following appropriate security standards
Have knowledge of overall hotel facility and various services
Tools and Equipment:
Operate vacuum cleaner and handling procedures of various cleaning chemicals (SDS, right to Know 2
program and Blood borne Pathogens)
Use of telephone system
Use of department paging/radio communication system
Working environment:
Constant mobility (walking, standing, bending, use of hands), lifting up to 25 lbs., pushing of carts or luggage like carts, bags with linens or trash.
Department: Housekeeping
Purpose: To service guest rooms in accordance with the hotel Standards.
Reports to: Executive Housekeeper, Housekeeping Supervisor
Essential Functions:
Responds to all guest requests appropriately. Always greet our Guests warmly with a smile, call them by name whenever possible.
Responsible for servicing an assigned number of guest rooms
Keeps the supply cart and immediate work areas neat and organized at all times
Checks all equipment prior to and after its use to ensure that it is in good working order
Removes room service tables, trays and garbage from guest rooms
Strip bed using proper techniques and change bed linens on a daily basis
Removes soiled towels and replace as needed
Place soiled linens and towels down linen chute.
Clean shower walls, tub, sink vanity (all items on counter ), toilet and floor on a daily basis
Spot clean walls, window glass and sill, doors and baseboards
Dust and clean all furniture daily, including chairs, lamps, desk, tables and TV.
Replace any stationery items and in-room amenities as needed
Replace any used drinking glassware with sanitized ones
Replace terry and robes as needed
Clean refrigerator, ice bucket, coffee maker, telephones, clock/CD/radio, TV remote
Cleans all mirrors and picture frames throughout room on a daily basis
Ensures all light bulbs throughout room are working and replace as needed and/or call for assistance
Hand in any articles (lost and found) to a Supervisor or turn it in to the housekeeping/loss prevention office
Recycle at every opportunity (newspaper, glass bottles, etc.)
Performs any special duties as assigned by management.
Hotel Specific Essential Functions:
Greet Guests meeting the 10/5 standard
Enters guest room following appropriate security standards
Have knowledge of overall hotel facility and various services
Tools and Equipment:
Operate vacuum cleaner and handling procedures of various cleaning chemicals (SDS, right to Know 2
program and Blood borne Pathogens)
Use of telephone system
Use of department paging/radio communication system
Working environment:
Constant mobility (walking, standing, bending, use of hands), lifting up to 25 lbs., pushing of carts or luggage like carts, bags with linens or trash.
Position: Guest Services Agent
Department: Front of the House
Purpose: Check-in/check-out hotel guests courteously and efficiently; process all payments according to established hotel requirements. Provide information and assistance to all guests and visitors, perform concierge tasks, upsell services as much as possible, and serve as an ambassador by welcoming everyone with a genuine smile and caring attitude.
Reports to: Front of the House Managers
Essential Functions:
Perform job functions with attention to detail, speed and accuracy.
Prioritize and organize.
Be a clear thinker, remaining calm and resolving problems using good judgement.
Follow directions thoroughly.
Understand guest’s service needs.
Work cohesively with co-workers as part of a team.
Works closely with the housekeeping department for facilitate early arrivals, departures, rooms blocks, VIP needs, etc.
Work with minimal supervision.
Maintain confidentiality of guest information and pertinent hotel data.
Ability to input and access information in the property management system/computers/point of sales system.
Excellent phone & verbal communication skills.
Flexible schedule.
Job Tasks:
Ensures of room discrepancies.
Oversees blocking of special room requests for next day’s arrivals.
Coordinates and oversees the daily bucket check.
Maintains a neat and orderly control desk and area.
Consistently presents a polished and professional role model image to guests, coworkers, and other departments.
Complete job duties as listed on their shift checklist in a timely manner and alerts manager or supervisor if assistance needed.
Perform any other duties as assigned by the front desk management.
Coordinates out of order rooms with housekeeping.
Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.
Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day.
Maintain positive guest relations at all times.
Resolve guest complaints, ensuring guest satisfaction.
Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
Maintain complete knowledge at all times of:
All hotel features/services, hours of operation.
All room types, numbers, layout, decor, appointments and location.
All room rates, special packages and promotions.
Daily house count and expected arrivals/departures.
Room availability status for any given day.
Scheduled daily group activities.
Obtain assigned bank and ensure accuracy of contracted monies. Keep bank secure at all times.
Meet with Supervisor to review daily assignments and priorities.
Meet with departing Front Desk Agent to review business status and follow up items.
Access all functions of computer system.
Set up work station with necessary supplies.
Answer department telephone within _3__ rings, using correct greeting and telephone etiquette.
Promote positive guest relations to all individuals approaching the Front Desk.
Process all guest check-ins.
SECONDARY JOB FUNCTIONS
Assist PBX with switchboard duties.
Assist with Reservations calls. Handle allReservation calls after 5 ; process, record and follow up any details relative to such.
Provide Concierge service.
Assist in other Front Desk areas as assigned.
Provide guest room tours.
Legibly document maintenance needs on work orders and submit to Manager.
Tools and Equipment:
Use of Opera (PMS), Micros, Word.
Use of telephone system.
Use of department paging/radio communication system
Working environment:
Sitting, walking, standing, bending, writing, typing, filing
Exert physical effort in transporting 25 pounds to guests or other hotel areas.
Endure various physical movements throughout the work areas.
Remain in stationary position for several minutes/hours throughout work shift.
Desirables:
High school graduate or equivalent vocational training certificate.
Some college or training in Hospitality Industry.
Fluency in English both verbally and non-verbally.
Fluency in other languages desired.
Previous experience as Front Desk Agent.
Previous cashiering experience.
Ability to suggestively sell.
Previous guest relations training.
Department: Front of the House
Purpose: Check-in/check-out hotel guests courteously and efficiently; process all payments according to established hotel requirements. Provide information and assistance to all guests and visitors, perform concierge tasks, upsell services as much as possible, and serve as an ambassador by welcoming everyone with a genuine smile and caring attitude.
Reports to: Front of the House Managers
Essential Functions:
Perform job functions with attention to detail, speed and accuracy.
Prioritize and organize.
Be a clear thinker, remaining calm and resolving problems using good judgement.
Follow directions thoroughly.
Understand guest’s service needs.
Work cohesively with co-workers as part of a team.
Works closely with the housekeeping department for facilitate early arrivals, departures, rooms blocks, VIP needs, etc.
Work with minimal supervision.
Maintain confidentiality of guest information and pertinent hotel data.
Ability to input and access information in the property management system/computers/point of sales system.
Excellent phone & verbal communication skills.
Flexible schedule.
Job Tasks:
Ensures of room discrepancies.
Oversees blocking of special room requests for next day’s arrivals.
Coordinates and oversees the daily bucket check.
Maintains a neat and orderly control desk and area.
Consistently presents a polished and professional role model image to guests, coworkers, and other departments.
Complete job duties as listed on their shift checklist in a timely manner and alerts manager or supervisor if assistance needed.
Perform any other duties as assigned by the front desk management.
Coordinates out of order rooms with housekeeping.
Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.
Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day.
Maintain positive guest relations at all times.
Resolve guest complaints, ensuring guest satisfaction.
Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
Maintain complete knowledge at all times of:
All hotel features/services, hours of operation.
All room types, numbers, layout, decor, appointments and location.
All room rates, special packages and promotions.
Daily house count and expected arrivals/departures.
Room availability status for any given day.
Scheduled daily group activities.
Obtain assigned bank and ensure accuracy of contracted monies. Keep bank secure at all times.
Meet with Supervisor to review daily assignments and priorities.
Meet with departing Front Desk Agent to review business status and follow up items.
Access all functions of computer system.
Set up work station with necessary supplies.
Answer department telephone within _3__ rings, using correct greeting and telephone etiquette.
Promote positive guest relations to all individuals approaching the Front Desk.
Process all guest check-ins.
SECONDARY JOB FUNCTIONS
Assist PBX with switchboard duties.
Assist with Reservations calls. Handle allReservation calls after 5 ; process, record and follow up any details relative to such.
Provide Concierge service.
Assist in other Front Desk areas as assigned.
Provide guest room tours.
Legibly document maintenance needs on work orders and submit to Manager.
Tools and Equipment:
Use of Opera (PMS), Micros, Word.
Use of telephone system.
Use of department paging/radio communication system
Working environment:
Sitting, walking, standing, bending, writing, typing, filing
Exert physical effort in transporting 25 pounds to guests or other hotel areas.
Endure various physical movements throughout the work areas.
Remain in stationary position for several minutes/hours throughout work shift.
Desirables:
High school graduate or equivalent vocational training certificate.
Some college or training in Hospitality Industry.
Fluency in English both verbally and non-verbally.
Fluency in other languages desired.
Previous experience as Front Desk Agent.
Previous cashiering experience.
Ability to suggestively sell.
Previous guest relations training.
Position: Chief Engineering
Department: Engineering
Purpose: To ensure proper training and supervision of all Engineering personnel and to provide consistent, cost-effective maintenance programs that ensure the Hotel’s safe and efficient operation.
Reports to: Director of Rooms
Essential Functions:
Coordinate and operate, in an economical, legal and safe manner, all HEAT, LIGHT & POWER and REPAIR and MAINTENANCE for the hotel.
Inspect physical plant and equipment, and shall supervise maintenance and preventative maintenance program of that area.
Coordinate with other departments all work necessary to maintain general conditions, safety and health standards set forth by hotel policy and legal requirements.
Interview, hire, counsel, train, and discipline engineering associates, in coordination with the Director of Rooms and the Talent & Culture Department.
Directly supervises HEAT, LIGHT & POWER associates in operation and control of utilities to provide efficient operation of hotel services and comfort to guests.
Recommend to management possible projects for future capital budgets. Obtain bids, supervise and coordinate contractors in performance of project work.
Maintain own and hotel's special permits and licenses as required by local authorities.
Control schedules, staffing and payroll of HEAT, LIGHT & POWER, R&M. Compile personnel records, logs utilities and keep engineering records.
Owns and coordinates and attends the Safety Committee Meeting
Maintains the grounds and landscape areas of the hotel to include the garage.
Purchases all engineering items for the hotel, according to budget.
Prepares annual budget and coordinates it with the General Manager and Director of Rooms.
Coordinate the receiving and storage of all engineering materials
Complete all inventory and reporting as required by the Accounting Department
Purchase and receiving via POs all orders
Maintain Heartist Cafeteria
Hotel Specific Essential Functions:
Administrative duties of the department.
Safety and Security of the hotel.
Repair and Maintenance of all areas
Employee’s locker and heart of the house areas.
Tools and Equipment:
Telephone, pen/pencil, photo-copying machine, computer, printer.
All engineering related tools and equipment.
Working Environment:
Interior of hotel, in all areas of the hotel. Exposure to extreme hot and cold temperatures.
Exterior of hotel with exposure to weather conditions.
Exposure to various hazardous chemicals.
Department: Engineering
Purpose: To ensure proper training and supervision of all Engineering personnel and to provide consistent, cost-effective maintenance programs that ensure the Hotel’s safe and efficient operation.
Reports to: Director of Rooms
Essential Functions:
Coordinate and operate, in an economical, legal and safe manner, all HEAT, LIGHT & POWER and REPAIR and MAINTENANCE for the hotel.
Inspect physical plant and equipment, and shall supervise maintenance and preventative maintenance program of that area.
Coordinate with other departments all work necessary to maintain general conditions, safety and health standards set forth by hotel policy and legal requirements.
Interview, hire, counsel, train, and discipline engineering associates, in coordination with the Director of Rooms and the Talent & Culture Department.
Directly supervises HEAT, LIGHT & POWER associates in operation and control of utilities to provide efficient operation of hotel services and comfort to guests.
Recommend to management possible projects for future capital budgets. Obtain bids, supervise and coordinate contractors in performance of project work.
Maintain own and hotel's special permits and licenses as required by local authorities.
Control schedules, staffing and payroll of HEAT, LIGHT & POWER, R&M. Compile personnel records, logs utilities and keep engineering records.
Owns and coordinates and attends the Safety Committee Meeting
Maintains the grounds and landscape areas of the hotel to include the garage.
Purchases all engineering items for the hotel, according to budget.
Prepares annual budget and coordinates it with the General Manager and Director of Rooms.
Coordinate the receiving and storage of all engineering materials
Complete all inventory and reporting as required by the Accounting Department
Purchase and receiving via POs all orders
Maintain Heartist Cafeteria
Hotel Specific Essential Functions:
Administrative duties of the department.
Safety and Security of the hotel.
Repair and Maintenance of all areas
Employee’s locker and heart of the house areas.
Tools and Equipment:
Telephone, pen/pencil, photo-copying machine, computer, printer.
All engineering related tools and equipment.
Working Environment:
Interior of hotel, in all areas of the hotel. Exposure to extreme hot and cold temperatures.
Exterior of hotel with exposure to weather conditions.
Exposure to various hazardous chemicals.