Duties and Responsibilities include the following. Other duties may be assigned.

1. Prepares or directly supervises the daily preparation of soups, sauces and specials.

2. Assists with monthly inventories, pricing, cost controls, requisitioning and issuing for food production.

3. Assumes responsibility for kitchen in absence of Executive Chef.

4. Observes workers engaged in preparing, portioning, and garnishing foods to ensure that methods of cooking and garnishing and sizes of portions are as prescribed.

5. Gives instructions to cooking personnel in fine points of cooking, maintaining standards of quality, cost, eye appeal and flavor of foods.

6. Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.

7. Cooks and carves meats, and prepares dishes, such as sauces, during rush periods and for banquets and other social functions.

8. Makes recommendations for maintenance, repair and upkeep of the kitchen, equipment and other areas of the club.

Qualifications:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education/Experience:

Associates Degree and two to four years related experience and/or training; or equivalent combination of education and experience

Department:

Reports To:

FLSA Status: Non-Exempt

Summary: Sells and serves food and beverages in an efficient, professional manner according to restaurant standards by performing the following duties. Responsible for ensuring restaurant patrons have a positive experience by providing excellent wait service to ensure customer satisfaction.

Duties and Responsibilities include the following. Other duties may be assigned.

1. Completes all assigned opening/closing side work to prepare dining room, bar, kitchen and service stations for efficient operation during meal periods.

2. Cleans, organizes and maintains assigned stations and all services areas prior to, during and after meal time rush.

3. Applies knowledge of full menu and other restaurant information such as restaurant hours, table numbers and payment options.

4. Uses suggestive selling techniques to offer food specials, menu items, daily desserts and other types of promotions.

5. Serves customers in a professional manner as per training guidelines. Observes diners to respond to any additional requests and to determine when meal has been completed.

6. Maintains service areas such as the kitchen, dining room, bar and service stations during entire shift.

7. Cross-serves and/or assists team members on an as-needed basis.

8. Carries service trays in and out of kitchen, bar and dining room.

9. Receives customer payments, completes guest check transactions and tenders proper change to customers.

10. Totals bill, presents to guest and accepts payment; tenders proper change to guests using responsible cash handling procedures. Turns in all cash and change transactions at the end of each shift.

11. Communicates all concerns to management including issues with health, sanitation, staff, inventory and guests.

12. Re-stocks items in dinging room and bar as needed and alerts kitchen staff and manager of stock shortages.

13. Understands and complies with health/sanitation and alcohol standards.

Qualifications:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Language Ability:

Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization.

Math Ability:

Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.

Reasoning Ability:

Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations.

Work Environment:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

The noise level in the work environment is usually loud.

Physical Demands:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

The employee must frequently lift and/or move up to 40 pounds. Specific vision abilities required by this job include ability to adjust focus. While performing the duties of this job, the employee is regularly required to stand; walk; use hands; reach with hands and arms; climb or balance and talk or hear. The employee is frequently required to stoop, kneel, crouch, or crawl. The employee is occasionally required to sit and taste or smell

Division:

Department:

Reports To: Housekeeping Manager

FLSA Status: Non-Exempt

Summary: Perform any combination of cleaning duties to maintain hotels in a clean and orderly manner. Duties include making beds, replenishing linens, cleaning rooms and halls, and vacuuming.

Duties and Responsibilities include the following. Other duties may be assigned.

1. Carry linens, towels, toilet items, and cleaning supplies, using wheeled carts.*

2. Clean rooms, hallways, lobbies, lounges, restrooms, corridors, elevators, stairways, locker rooms, and other work areas so that health standards are met.*

3. Empty wastebaskets, empty and clean ashtrays, and transport other trash and waste to disposal areas.*

4. Replenish supplies, such as drinking glasses, linens, writing supplies, and bathroom items.*

5. Keep storage areas and carts well-stocked, clean, and tidy.*

6. Dust and polish furniture and equipment.*

7. Sweep, scrub, wax, or polish floors, using brooms, mops, or powered scrubbing and waxing machines.*

8. Clean rugs, carpets, upholstered furniture, and draperies, using vacuum cleaners and shampooers.*

9. Wash windows, walls, ceilings, and woodwork, waxing and polishing as necessary.*

10. Hang draperies and dust window blinds.*

11. Disinfect equipment and supplies, using germicides or steam-operated sterilizers.*

12. Observe precautions required to protect hotel and guest property and report damage, theft, and found articles to supervisors.*

13. Move and arrange furniture and turn mattresses.*

Qualifications:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Language Ability:

Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization.

Math Ability:

Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.

Reasoning Ability:

Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations.

Computer Skills:

To perform this job successfully, an individual should have knowledge of inventory software.

Education/Experience:

High school diploma or general education degree (GED); or one year related experience and/or training; or equivalent combination of education and experience.

Knowledge, Skills, and Other Abilities:

· Time Management

· Communication Skills

· Professionalism

Physical Demands:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is frequently required to stand, walk, use hands, and reach with hands and arms. The employee is occasionally required to sit, climb or balance, stoop, kneel, crouch or crawl, and talk or hear. The employee must frequently lift and/or move up to 50 pounds.

Work Environment:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is occasionally exposed to outdoor weather conditions.