Cleans the cooking areas, utensils, and equipment in the kitchen as necessary. Washes and sorts flatware, serving dishes, china, and glasses. Operates dishwashing machine. May require a high school diploma or its equivalent. Typically reports to a supervisor or manager. Possesses a moderate understanding of general aspects of the job. Works under the close direction of senior personnel in the functional area. May require 0-1 year of general work experience.
The Steward/Dishwasher washes dishes and cleans banquet facilities. Clears dirty plates from banquet tables. Being a Steward/Dishwasher typically reports to a supervisor or manager. May require a high school diploma or its equivalent. Being a Steward/Dishwasher may require 0-1 year of general work experience. Possesses a moderate understanding of general aspects of the job. Works under the close direction of senior personnel in the functional area.
The Restaurant Dishwasher washes and sorts flatware, serving dishes, china, and glasses. Cleans the cooking areas, utensils, and equipment in the kitchen as necessary. Being a Restaurant Dishwasher may require a high school diploma or its equivalent. Operates dishwashing machine. In addition, Restaurant Dishwasher typically reports to a supervisor or manager. Being a Restaurant Dishwasher possesses a moderate understanding of general aspects of the job. Works under the close direction of senior personnel in the functional area. May require 0-1 year of general work experience.
Supervises all aspects of hotel operations, including front desk, reservations, concierge, and customer service. Responds to all guest requests, concerns, or problems. Ensures an optimal level of service and hospitality. Works to maintain, update, and train staff on service, hospitality, and safety policies and procedures. May require a bachelor's degree. Typically reports to a manager. Supervises a small group of para-professional staff in an organization characterized by highly transactional or repetitive processes. Contributes to the development of processes and procedures. Typically requires 3 years experience in the related area as an individual contributor. Thorough knowledge of functional area under supervision.
Manages all aspects of the hotel property including operations, staffing, and customer satisfaction. Responsible for maximizing operational efficiency and profitability. Monitors all operating costs, budgets, and forecasts. Oversees property maintenance and appearances. May require a bachelor's degree. Typically reports to top management. Typically manages through subordinate managers and professionals in larger groups of moderate complexity. Provides input to strategic decisions that affect the functional area of responsibility. May give input into developing the budget. Capable of resolving escalated issues arising from operations and requiring coordination with other departments. Typically requires 3+ years of managerial experience.