Category Archives: Uncategorized

Catering Manager

Summary

Has assigned Sales responsibility in Catering segment, contacts representatives of groups to coordinate and plan catering arrangements, and provides basic leadership to other Catering Planners within department.

Essential Duties and Responsibilities include the following.

  • Must be able to make decisions on potential business evaluations which affect overall Revenue and Profitability of Resort.
  • Ability to negotiate business includes contract negotiations and pricing adjustments.
  • Provides consultation and/or expert advice to management. Must be able to identify current Catering trends and offer solutions to benefit the Resort.
  • Authority to waive or deviate from established policies or procedures without prior approval. This includes Menu suggestions, meeting/meal requirements and banquet minimums.
  • Assists with weekly, monthly and annual Catering Forecasts and Budgets.
  • Assists with menu development and implementation.
  • Responsible for getting all information for each assigned Function by appropriate due date.
  • Receives information from group contact and creates Banquet Event order for each function by appropriate due date.
  • Corresponds with group contact to answer questions and work with during event.
  • Serves as Convention Coordinator during a function when questions arise and resolves problems.
  • Issues written and oral instructions throughout the respective departments.
  • Assists in general Sales tasks of assigned groups.
  • Studies and standardizes procedures to improve efficiency.
  • Maintain harmony among workers and resolve grievances.
  • Adjust errors and complaints.
  • Leads weekly catering meetings.
  • Inform all necessary departments of last minute changes.
  • Responsible for creating billing statements and assist in posting them if needed.
  • Performs other duties as assigned.

Supervisory Responsibilities

This job has no supervisory responsibilities.

Education and/or Experience

Bachelor’s degree (B. A.) from four-year college or university + 4 years related experience and/or training; or equivalent combination of education and experience.

Certificates, Licenses, Registrations

Valid PA Driver’s License

House Person

Summary

Keeps premises of hotel in clean and orderly condition.
Essential Duties and Responsibilities include the following:
• Picks-up trash at entrances, parking areas, flower beds, empties outside receptacles, sweep entrances & sidewalks, transports trash to waste disposal area.
• General daily cleaning/vacuuming of hallways, restrooms, corridors, elevators, stairways, lobby and other designed work areas.
• Tags and turns in all Lost & Found items to the Supervisor.
Certificates, Licenses, Registrations
Valid PA Driver’s License
Hilton Brand Training required upon hire

Executive Chef

Summary 

This position will provide direction and development for the Food & Beverage Team at Doubletree by Hilton.  Primarily, this position will oversee the kitchen, dish room, and receiving departments.  Develop the standards, processes and systems that deliver consistent stellar products and services to all Guests while maximizing operation margins. He/She will be a key leader in the development of new menus and concepts, to generate new revenue streams for both food service areas at Doubletree by Hilton.

Essential Duties and Responsibilities include the following:

  • Interacts with Guests and Team Members in a positive, welcoming and servant style; establishing a strong rapport with Guests and Team Members.
  • Conducts quality assurance audits including sanitation, food, and environmental safety.
  • Oversees personnel to ensure cleanliness of kitchen and equipment.
  • Ensures conformance of food with recipes and appearance standards.
  • Plans menus and production of food.
  • Coordinates all training and development of Kitchen Team Members and Team Leaders.
  • Performs administrative responsibilities such as scheduling, performance reviews, interviewing and hiring.
  • Maintains primary responsibility for food costs and inventory.
  • Follows established company policies, procedures, and practices to ensure compliance and consistency with all Team Members and Guests.
  • Responsible for managing all costs associated with the Kitchen, Kitchen Team, and Receiving.
  • Develops new menus and food concepts in conjunction with Food and Beverage Leadership Team.
  • Maintains knowledge of local competition and general industry trends.
  • Schedule requires flexibility.
  • Performs other duties as assigned.

Supervisory Responsibilities                                                     

Manages Supervisors and Team Members while overseeing the Kitchen and Receiving Team Members at the Doubletree . Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include interviewing, hiring, terminating, promoting, demoting and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems such as Team Member and Guest complaints. Other responsibilities include scheduling, preparing budgets, and maintaining performance records. Responsible for designating a backup person for processing departmental payroll components in a timely manner, such as weekly time sheet approvals, transferal of hours, PTO, entering schedules, etc.

Education and/or Experience                                                    

Culinary or Restaurant Management Degree and 4 years related experience and/or training; or equivalent combination of education and experience.

Certificates, Licenses, Registrations

Hilton Brand Training upon hire
ServSafe Certification required
CPR Certification preferred but will train
Valid PA Driver’s License

Prep Cook

Summary
Prep cooks must demonstrate on a daily basis their ability to perform basic cooking skills in preparation of vegetables, sauces, soups, etc, and maintaining prep level systems at all times.
Essential Duties and Responsibilities
• Prepare and cook high quality foods according to standardized recipes.
• Cooking and service of food in accordance with the restaurants quality and service standards
• Prepare a variety of foods such as vegetables, sauces, soups, etc., as directed
• Maintain restaurant prep level systems.
• Ensure all par levels are filled, labeled and dated
• Receive and account for supplies and deliveries
• Ensure safety and cleanliness of all kitchen and food storage areas
• Use safe work practices and support others to use them
• Maintain kitchen equipment in good condition
• Ensure quality of food products by tasting, smelling and looking at product
Education and/or Experience
Culinary Degree; or up to 2 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

Director of Housekeeping

Summary

Responsible for all aspects of the Housekeeping Department which includes Housekeepers, Housekeeping Supervisors, House Persons, Laundry, and Night Cleaners, including Guest/Customer satisfaction, staff development, adherence to established budgets & development of resources to accomplish objectives.

Essential Duties and Responsibilities include the following:

  • Establishes standards and procedures for Team Members in the Housekeeping, Night Cleaning/Laundry Departments.
  • Plans work schedules to ensure adequate service.
  • Inspects and evaluates physical condition of establishment.
  • Submits to management recommendations for painting, repairs and furnishings.
  • Periodically inventories supplies and linens.
  • Investigates new and improved cleaning instruments and methods.
  • Monitors all carpet & window cleaning that takes place at the hotel.
  • Plans & administers policies and procedures in the daily operation of the department.
  • Follows established company policies, procedures, and practices to ensure compliance and consistency with all Team Members and Guests.
  • Ensures Guest Rooms for Hilton Honors members are prepared according to Hilton Hotels Corporate Standards.
  • Responsible for monthly Housekeeping Team Member meeting and agenda.
  • Orders supplies as needed according to budget guidelines.
  • Scheduling and staffing according to budget guidelines.
  • Coordinate deep cleaning and special projects.
  • Provide a superior experience to all Guests by giving warm hospitality and executing ways to exceed expectations.
  • Provide a superior experience to all Guests by giving warm hospitality and executing ways to exceed expectations.
  • Provide an excellent work environment by listening and reacting to Team Member’s needs. Recognize and reward Team Members during special occasions and achievements.
  • Participates in MOD Program.
  • 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                                                                                                                                                       Directly manages Team Members in all areas of the Housekeeping/Laundry Departments. Carries out Supervisory responsibilities in accordance with the organization’s policies and applicable laws.  Responsibilities include interviewing, hiring, and training Team Members; planning, assigning, and directing work; appraising performance; rewarding and disciplining Team Members; addressing complaints and resolving problems. Responsible for signing off on payroll and designating a back-up person in their absence for processing departmental payroll components in a timely manner – such as weekly timesheet approvals, transferal of hours, PTO, and entering schedules, etc.

Education and/or Experience

Associates degree (A.A.) or equivalent from a two-year college or technical school; or 4 years related experience and/or training; or equivalent combination of education and experience.

Assistant General Manager

Summary

Responsible for the Resort in the absence of the General Manager. Also responsible to oversee thorough cash out report, balancing in areas of petty cash, safe and drawer. Coordinates and provides leadership to the Guest Services/Reservations. Responsible for ensuring 100% Guest satisfaction.
Essential Duties and Responsibilities
• Ensures training of all Team Members.
• Responsible for hotel operations in absence of General Manager.
• Reviews budgeted room nights and sales. Compares with reservations on the books. Plans appropriate promotions and rate adjustments to assure budgets are met. Helps establish minimum/maximum stay dates through Revenue Management
• Monitors Lodging establishments closely to keep the Hotel in line with room rates and service prices.
• Serves as On-Call Manager on Duty, and Manager on Duty (as noted on MOD schedule).
• Ensure Hotel payroll is accurate; responsible for approving/signing off on payroll records.
• Coordinates work orders and maintenance.
• Supervise proper handling of cash.
• Responsible for supervising all areas of the Hotel, to set and attain goals as well as to set performance standards for each department.
• Conducts analysis of activities, costs, operations of Resort business units to determine it’s growth and progress toward stated goals and objectives.
• Achieves budgeted sales and maximum profitability.
• Creates new programs in response to changing market conditions and revenue opportunities.
• Maintains a high personal level of visibility throughout the Hotel.
• Assist with Guest complaints and special requests, and listens to Guests and Team Members on a regular active basis to receive input and feedback for use in future plans.
• Trains and motivates Team Leaders and Members in all areas.
Supervisory Responsibilities
Manages subordinate Team Leaders who supervise Team Members in Guest Services/Reservations. Is responsible for the overall direction, coordination, and evaluation of these units. Also directly supervises non-supervisory Team Members
Education and/or Experience
Bachelor’s degree (B. A.) from four-year college or university; or eight years related experience and/or training;
Certificates, Licenses, Registrations
Hilton Brand Training upon hire
RAMP Training preferred but will train
CPR Certification preferred but will train

Banquet Server

Summary

Provides excellent service in the Banquet Department with the highest standards of Food & Beverage Service on all banquet functions.  In so doing, it is expected that all functions will be directed toward providing excellent Guest Service.

Essential duties and responsibilities include the following:

  • Interacts with Guests and Team Members in a positive, welcoming, and servant style.
  • Reports to work on time, as scheduled, wears proper uniform, including black, non-slip shoes.
  • Answers questions regarding food and service.
  • Attends pre-function briefing.
  • Completes any assigned work duties.
  • Is able to read a Banquet Event Order and know how to complete setup and breakdown based on the information contained therein.
  • Serves food and beverages.
  • Set tables in assigned area including table complements cleaned & filled properly.
  • Observes Guests and responds to any additional requests.
  • Clears plates, refreshes beverages, and determine when meal has been completed.
  • Assists in setting up buffet/breaks tables.
  • Greets and services Guests as they arrive.
  • Clears and resets tables as needed.
  • Always notifies Team Leader before leaving the floor or banquet service area.
  • Replenishes supplies in the pantry
  • Employs ”full hands in, full hands out” strategy to ensure efficiency.
  • Follows “Clean as you go” policy.
  • Returns supplies and equipment to proper storage areas.
  • Due to the 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

This job has no supervisory responsibilities.

Education and 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.

Certificates, Licenses, Registrations

Hilton Brand Training upon hire
RAMP Training preferred but will train
Serv Safe Certification preferred but will train

Weekend Laundry Specialist

Summary

Tends laundering machines to clean articles such as towels, bed sheets, blankets, bedspreads, rags, wiping cloths, and other items as required.

Essential Duties and Responsibilities include the following:

  • Mixes dyes and bleaches according to formula for specified articles.
  • Soaks contaminated articles in neutralizer solutions in vat to precondition articles for washing.
  • Loads articles into washers and dryers.
  • Starts washer by setting to appropriate cycle for type of material being washed.
  • Lifts clean, wet articles from washer and places them successively into dryers for measured time cycles.
  • Sorts dried articles according to identification numbers or type.
  • Folds and places item in appropriate storage bin.
  • Brings clean laundry to floors as needed; stocks linen shelves
  • Sorts and counts articles to verify quantities on laundry lists.
  • Conducts inventory as requested by Team Leader.
  • Provide a superior experience to all Guests by giving warm hospitality and executing ways to exceed expectations.
  • 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.

Supervisory Responsibilities

This position has no supervisory responsibilities

Education and/or Experience

No experience or training required

Certificates, Licenses, Registrations

Hilton Brand Training required upon hire

Assistant Executive Housekeeper

Summary

Directs housekeeping and maintenance programs to ensure clean, orderly, well maintained and attractive conditions of the hotel by performing the following duties personally or through subordinate supervisors.

Essential Duties and Responsibilities include the following:

  • Responsible for hotel housekeeping operations in absence of Executive Housekeeper.
  • Completes OnQ training and other required Hilton Hotels Corporation and Willow Valley training.
    Establishes standards and procedures for work of housekeeping staff.
    Plans work schedules to ensure adequate service, while maintaining budgeted labor hours.
  • Performs daily room and key assignments to Team Members.
  • Inspects and evaluates physical condition of establishment.
  • Submits recommendations for painting, repairs, furnishings, relocation of equipment, and reallocation of space.
  • Inventories supplies and equipment; to include in monthly linen inventory.
  • Investigates new and improved cleaning instruments and methods.
  • Interprets company policies to Team Members and enforces safety regulations.
  • Responsible for Lost and Found items. Accurately maintains Lost & Found items. Packages items to be returned and coordinates mailing of items in a timely manner; records items returned on Lost and Found Reports.
  • Ensures guestrooms for Hilton Honors Members are prepared according to Hilton Hotels Corporation standards.
  • Conducts activities of Team Members supervised.
  • Responsible for monthly Housekeeping Team Meeting with agenda.
    Responsible for training Housekeeping and Laundry Team Members in accordance with standards as outlined by Hilton Hotels Corporation and Willow Valley (required video & emergency training).
  • Coordinates deep cleaning and special projects as needed.
  • Provide a superior experience to all Guests by giving warm hospitality and executing ways to exceed expectations.
  • Provide an excellent work environment by listening and reacting to Team Members needs. Recognize and reward Team Members during special occasions and achievements.
  • 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

Directly supervises Team Members in Housekeeping and Laundry. Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include interviewing, hiring, and training Team Members; planning, assigning, and directing work; appraising performance; rewarding and disciplining Team Members; addressing complaints and resolving problems.

Education and/or Experience

High School diploma or general education degree (GED); or one to three years related experience and/or training; or equivalent combination of education and experience.

Certificates. Licenses, Experiences

Hilton Brand Training upon hire
CPR certification preferred but will train

Dishwasher

Summary
Maintains kitchen work area and restaurant equipment and utensils in clean and orderly condition by performing the following duties.
Essential Duties and Responsibilities 
• Washing and sorting of plates, cups, cutlery and cooking equipment.
• Washing worktables walks, sinks with disinfectant, refrigerators and speed racks, etc.
• Polishes and wipes out alto shames.
• Removes and cleans flow jets in dishwasher.
• Transfers supplies and equipment between storage and work areas.
• Ensure proper sorting and storage of food.
• Keep all work areas, cool room, storeroom and rear areas clean, swept, hosed, and tidy.
• Control the use of chemicals in the kitchen.
• Follow correct sanitation and hygienic food handling practices.
• Follow the restaurants’ regular cleaning and waste disposal practices.
• Communicate all concerns to the Sous Chef.
Certificates, Licenses, Registrations
ServSafe Certification preferred but will train

Dining Room Assistant


Essential Duties and Responsibilities
• Efficiently clears dirty silverware, Glassware, and plates from Guest tables and properly breaks down the trays for cleaning of these items in the kitchen.
• Wipes table tops, chairs, salt & pepper shakers, sugar caddies, and center pieces with damp cloth.
• Replaces soiled table linens and resets tables with silverware and glassware.
• Supplies service bar with food such as soups, salads, and desserts.
• Restocks glassware and items in an efficient manner to maximize table turns.
• Restocks all service stations throughout a work shift and ensure the following shift is completely set.
• Provide a superior experience to all Guests by giving warm hospitality and executing ways to exceed expectations.
• Sets-up Room Service:
Sets-up service trays
Confirms Room service order
Delivers/identifies themselves as “In Room Dining”
Asks where the Guest would like their order placed
Reviews the Room Service Order with Guest before leaving
Utilizes the Guest name three times before leaving
Collects used Room Service trays from hallways every 30 minutes
Certificates, Licenses, Registrations
Hilton Brand Training required upon hire
RAMP trained preferred if over 18 but will train
ServSafe Certification preferred but will train

Conference Services Associate

Summary

The Conference Services Associates provide the manpower in setting up rooms for various functions.  They also frequently interact with Guests to ensure satisfaction.

Essential Duties & Responsibilities include the following:

  • Setting meeting rooms for banquets and other functions.
  • Responsible for vacuuming banquet rooms and mopping the tile floor in Palm Court at the completion of an event(s).
  • Helping Guests to make their functions successful.
  • Prepares and serves scheduled breaks to Guests.
  • Assists in baggage handling.
  • Maintaining all Conference Services storage spaces, materials, and meeting spaces.
  • Interacting with other Resort departments to meet the needs of the Guests.
  • Communicating with the Manager, Conferences Services and the Conference Services Specialists to uphold service standards and to maximize department resources and efficiency.
  • Due to the seasonal needs within the Hospitality Industry it may be necessary to adjust schedules to meet the demands of our business.
  • Preforms other duties as assigned.

Education and/or Experience

No prior experience or training.

Certificates, Licenses, Registrations

Hilton Brand Training upon hire

Supervisory Responsibilities

This job has no supervisory responsibilities.

Chef Assistant

Summary

Sets up, tears down and runs food for all areas of smorgasbord and buffets and assists in other areas of the kitchen.

Essential Duties and Responsibilities include the following:

  • Maintains buffets by running food items, both hot and cold, monitoring cleanliness and communicating any needs for equipment or food to banquet cooks or sous chef.
  • Interacts with Guests and Team Members in a positive, welcoming and servant style.
  • Prep items for banquets, Café 24 Hundred buffet and a la carte service.
  • Maintains all food safety requirements for temperature control, rotation, and cross contamination.
  • Stores and handles food properly.
  • Makes sure food lines are clean and sanitized properly garnished and at proper temperatures.
  • Cleans and sanitizes food preparation equipment and work area.
  • Sets up and decorates smorgasbord and buffet presentations.
  • Due to the seasonal needs within our Hospitality Industry it may be necessary to adjust schedules to meet the demands of our business.
  • Performs other duties as assigned.

Supervisory Responsibilities

This job has no supervisory responsibilities.

Education and/or Experience

No prior experience or training.

Certificates, Licenses, Registrations

Hilton Brand Training required upon hire
ServSafe preferred but will train

Server

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

Line Cook

Summary

Do you enjoy being active, having fun, being part of an award-winning team/company, and have a love for cleaning?   If you do then we are looking for you!

Be part of team that creates a clean, safe, and welcoming environment for our guests! We meet and exceed all COVID guidelines to keep you safe!

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

Benefits at Willow Valley, a local Lancaster County company

  • PT/FT benefits include Hilton team member travel program which provides hotel discounts around the world!
  • Excellent benefits including medical, dental, and vision for full-time team members.  Dental and vision available for part-time team members.  Vacation for full-time team members
  • 401(k) Retirement Plan with a company match
  • Fun working environment!

Mail Handler

Summary

Sorts incoming mail for distribution and dispatches outgoing mail by performing the following duties. Also processes UPS and Federal Express deliveries.

Essential Duties and Responsibilities include the following:

  • Sorts mail according to destination.
  • Examines outgoing mail for appearance and seals envelopes by hand or machine.
  • Stamps outgoing mail with postage meter.
  • Distributes and collects mail.
  • Operates the Hassler Mailing Machine – weighing mail to determine correct postage.
  • Troubleshoots problems with the machine and makes small adjustments. Determines when service is required.
  • Uses and recommends shape based pricing to save money.
  • Keeps record of registered mail, Federal Express and UPS.
  • Delivers US mail to various locations, driving Company vehicle in safe and responsible manner. (Large parcels from FedEx, etc. are picked up from Corp Center by department.)
  • Performs other duties as assigned.

Supervisory Responsibilities

This job has no supervisory responsibilities.

Education and/or Experience

High School diploma or GED with up to one year experience.  Good Computer skills required

Certificates, License, Registrations

Valid Pennsylvania Driver’s License and good driving record required.

Night Auditor

Summary

Responsible for performing close of day scenarios for the hotel along with performing Guest Service duties.

Essential Duties and Responsibilities include the following:

ONQPM Night Audit Curriculum –performs daily night audit tasks, including check-ins, check-outs,   postings, corrections, printing reports, room status, room availability, creating and modifying groups, In conjunction with Guest Service duties:

  • Greets, registers and assigns rooms, keys and gives out formation on room location/directions.
  • Answers inquiries pertaining to hotel services; shopping, dining, entertainment, travel, transportation and tours, makes reservations, arranges pickup/delivery to train station at the request of the Guest and sells seasonal tickets when available  e. Hershey Park, etc.
  • Supplies information to callers and records messages.
  • 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.
  • Drives a company van as needed.

Certifications, Licenses, Registrations

CPR Certification preferred but will train
Hilton Brand Training required upon hire
RAMP Certified as per Hilton’s Standards
Valid PA Driver’s License

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

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

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