Monthly Archives: December 2015

Bartender

Summary
Prepare and serve alcoholic and non-alcoholic beverages to Guests in the Lounge/Restaurant and Banquets by using standard recipes in compliance with the Hilton Brand Standards.
Essential Duties and Responsibilities
• Knowledge of liquor, beer, and wine products sufficient enough to work in a hotel lounge.
• Ability to follow recipes and mix cocktails known to be common in the beverage industry.
• Service hotel Guest requests for beverages and food in the lounge and those ordered by the Restaurant Staff.
• Perform beverage inventory calculations and read and prepare daily par sheets.
• Stock beer, liquor and wines to maintain par levels.
• Ability to effectively deal with Guests, some of whom will require high levels of patience, tact, and diplomacy to defuse anger and/or discontinue service of alcoholic beverages.
• Has good computer and organizational skills and adheres to accounting standards of operation.
• Serves as a Banquet Bartender when necessary.
• Provide a superior experience to all Guests by giving warm hospitality and executing ways to exceed expectations.
Education and/or Experience
High School Diploma or General Education Degree (GED); and 1 year related experience
and/or training in a similar capacity; or equivalent combination of education and experience.
Certificates, Licenses, Registrations
Hilton Brand Training required upon hire
RAMP Training Program required

Restaurant Supervisor

Summary

Supervises and coordinates day to day activities of the Restaurant and Lounge including Room Service to provide fast and courteous service to Guests.

Essential Duties and Responsibilities

  • Interacts with Guests and Team Members in a positive, welcoming and servant style.
  • Provides supervision and leadership support to Restaurant and Lounge operations.
  • Oversees and enforces all dining services policies and procedures.
  • Schedules Restaurant reservations and arranges parties or special services for diners.
  • Addresses concerns of Guests and Team Members.
  • Assigns work tasks and coordinates activities of dining room Team Members to ensure prompt and courteous service to patrons.
  • Inspects restaurant, lounge and room service stations and server hallways for neatness and cleanliness.
  • Trains and coordinates the restaurant and lounge Team Members in proper service etiquette.
  • Ensures all staff members keep a clean appearance.
  • Has full product knowledge of all menu items.
  • Works in all areas of the restaurant, lounge, room service , banquet area and kitchen when business dictates.
  • Serves as Dining Room Host/Hostess as needed.
  • Has full knowledge of opening and closing procedures.
  • Assists in purchasing of Beer & Spirits.
  • Manages all aspects of dining experience.
  • Works closely with the Restaurant Manager to ensure the highest quality service to our Guests.
  • Due to seasonal needs within the Hospitality Industry it may be necessary to adjust schedules to meet the demands of our business.
  • Performs other duties as assigned.

Supervisory Responsibilities

Manages Team Members in the Food Service Department. Responsibilities include training, disciplining, scheduling Team Members for work, planning and assigning work, checking work for accuracy and completeness, maintaining performance records, handling Team Member complaints, overseeing safety issues, advising management on policy or operations issues, planning, purchasing, and recruiting.

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 or 4 years related experience and/or training; or equivalent combination of education and experience

Minimum 2 years experience in a supervisor role and restaurant setting

Certificates, Licenses, Registrations

  • Hilton Brand Training upon hire
  • ServSafe Certification required
  • RAMP Certification preferred but will train
  • CPR Certification preferred but will train

Guest Services Associate

Summary

Accommodates Guests of the hotel by performing the following duties:

Essential Duties and Responsibilities include the following:

  • Perform daily front desk tasks including check-in, check-out, posting, corrections, printing reports, room status, room availability, creating, and modifying groups, Guest/Group messages and hotel room block
  • Answers inquiries about hotel services; shopping, dining, entertainment, travel, transportation and tours, makes reservations, arranges babysitting services, and sells seasonal tickets when available e. Hershey Park, etc. answers, screens, and routes calls.
  • Answer telephone calls promptly, politely in accordance to the Hilton Brand Standards, and transmits and receives telephone messages.
  • Completes Daily Shift Checklist, keeps records of room availability and Guest’s accounts.
  • Responsible for maintaining accurate Front Desk cash drawers/Posts charges such as room, sundry items, fax, copy and telephone. Computes bill, collects payment, and makes change for Guests. Deposits Guest’s valuables in safe deposit box at their request.
  • Records and delivers all wake up calls.
  • Provide a superior experience to all Guests by giving warm hospitality and executing ways to exceed expectations.
  • Due to seasonal needs within the Hospitality Industry it may be necessary to adjust schedules to meet the demands of our business.
  • General cleaning and up keep of the hotel may include:
  • Helping in the Laundry
  • Breakfast set-up

Education and/or Experience

High School Diploma or General Education Degree (GED); or 1 year related experience and/or training in a similar capacity; or equivalent combination of education and experience.

Certificates, Licenses, Registrations

Hilton Brand Training required upon hire
Valid PA Drivers License

Host / Hostess

Summary

Maintains quantity and quality of food items for complimentary food service.

Essential Duties and Responsibilities include the following:

  • Presents, answers questions, and makes suggestions regarding food and service.
  • Providing Guest Service; create purposeful moments: pour coffee or other drinks, serve cookies and freshly baked breakfast pastries while they are still warm, offer to take dirty plates away, offer kids coloring books, etc.
  • Observes Guests to respond to any additional requests.
  • Brews coffee and performs other services as determined by Hilton Hotels Corporation and Willow Valley standards.
  • Replenish food and beverage items as necessary, including alcoholic beverages such as beer and wine on weekdays.
  • Clears and resets counters or tables.
  • Coordinates with Guest Services any scheduled group functions.
  • Maintains accurate stock of all food items and follows “first in first out” guidelines.
  • Places food orders for delivery in a timely manner.
  • Places items in appropriate location during delivery.
  • Responsible for overall cleanliness of all food service areas (which include preparation, serving and consumption areas).
  • Responsible for removing trash.
  • Provide a superior experience to all Guests by giving warm hospitality and executing ways to exceed expectations.
  • Due to seasonal needs within the Hospitality Industry it may be necessary to adjust schedules to meet the demands of our business.
  • Performs other duties as assigned.

Certificates, Licenses, Registrations

Hilton Brand training upon hire
ServSafe Certification preferred but will train
CPR Certification preferred but will train
RAMP Certified as per Hilton Standards

Line Cook

Summary
Prepare various breakfast items to order by including proteins, vegetables, starches, sauces, etc.
Essential Duties and Responsibilities 
• Helps with menu planning and estimates food requirements – requisition/procures products from storage.
*Maintains restaurant prep level systems
• Prepare and cooks high quality foods in accordance with the Hilton Brand Standards and have the ability to:
*Utilize basis knife skills
*Follow recipes
*Must have advanced knowledge of soup & stock production
* Prepares sauces, stock, soup, gravies
*Grills, broils, roasts, fries, carves fish, meat, chicken and vegetables
* Assure quality of food products by tasting, touching, and/or smelling
• Ensure safety and cleanliness of all kitchen and food storage areas.
• Follow correct sanitation and hygienic food handling practices.
• Maintain kitchen equipment in good condition.
• Provide a superior experience to all Guests by giving warm hospitality and executing ways to exceed expectations.
Education and/or Experience
High School Diploma and/or Culinary Certificate from Technical School; or 4 years related experience
and/or training in a similar capacity; or equivalent combination of education and experience.
Certificates, Licenses, Registrations
Hilton Brand Training required upon hire
Serv Safe Certification preferred

Server Weekends Only

Summary
Serve Guests food and beverages, including alcoholic beverages in the dining room and lounge areas.
Essential duties and responsibilities include the following:
• Keep a clean and organized work area.
• Complete opening and closing duties as instructed.
• Greet Guests in a warm and friendly manner.
• Take food orders and deliver food to tables.
• Take and deliver room service orders when needed.
• Answers questions, and makes suggestions regarding food and service.
• Records or memorizes menu.
• Observes diners to respond to any additional requests, cleaning plates, refreshing beverages, and to determine when meal has been completed.
• Clears and resets tables as needed.
Education and/or Experience
High school diploma or general education degree (GED); or one to three months related experience and/or training; or equivalent combination of education and experience. Bartending experience required.
Certificates, Licenses, Registrations
Hilton Brand Training upon hire
ServSafe Certification preferred but will train
RAMP Training preferred but will train

Sous Chef

Summary

The Sous Chef will assist the F & B Manager and provide culinary expertise, leadership and guidance to members of the kitchen operation to ensure that the highest quality and level or service are provided to our Guests while at the same time developing his/her staff and driving a positive work environment.  The primary objective of the Sous Chef is to establish and maintain maximum operational efficiency and superior food quality for the kitchen operation. He/She must prepare/cook and supervise the preparation and cooking for all food products are ordered and work with the Food & Beverage Manager on the development of new menus and recipes.  The Sous Chef is responsible for supervision of all kitchen personnel and will assist the F & B Manager with the training and development of the Team Members.  Must set an example to other Team Members through work habits and mannerisms.

Essential Duties and Responsibilities include the following:

  • Responsible for the preparation and service of food in accordance with the restaurant’s quality and service standards
  • Organize the production of high quality food according to preset menu guidelines.
  • Demonstrate knowledge of current culinary trends
  • Create and implement fresh and exciting menu changes in consultation with the F & B Manager.
  • Maintain targeted cost control figures for food/supply costs, strive to exceed agreed upon targets
  • Responsible for menu and operation planning to ensure cross utilization of products across culinary outlets
  • Ensure all stations are clean and sanitized and station set up is complete
  • Responsible to maintain all safety, sanitation and hygienic requirements for the kitchen, kitchen personnel and storage Ares. Ensure safe work practices are followed.
  • Maintain clear communication to F & B Manager with respect to daily activities, ordering, receiving and storage of all food and beverage products
  • Possess the ability to solve practical problems and deal with situations relating to personnel or customer service problems as they arise
  • Daily supervision of all kitchen activities and personnel
  • Organization and rostering of kitchen staff to meet and align with staffing guidelines; ensure weekly schedule is posted in advance
  • Mentor, train and supervise the training of all culinary staff, including any apprentices/interns, in order to achieve level of excellence
  • Ensure constant communication flow among floor staff and kitchen crew
  • Ensure line Team Members complete production sheets for next shift
  • Document shift concerns, strategies, and questions in manager log book prior to daily shift departure
  • Provide support to front of house supervisor in management of the dining room
  • Promote high levels of performance among Team and a harmonious environment among all staff within the department.
  • Schedule requires flexibility.
  • Performs other duties as assigned.

Supervisory Responsibilities

  • Directly supervises a maximum 10 Team Members in the Kitchen, and Dish Room. Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include hiring/terminating, promoting, training, completing and signing performance appraisals, and determining or recommending pay increases. Other responsibilities include disciplining, scheduling, planning/assigning work, checking work for accuracy and completeness, maintaining
  • performance records, handling Team Member complaints, overseeing safety issues, advising management on policy or operations issues, and planning.

Education and/or Experience

Culinary Degree; or 5 years related experience and/or training; or equivalent combination of education and experience.

Certificates, Licenses, Registrations

Hilton Brand Training upon hire
Serve Safe Certification preferred
CPR Certification preferred but will train