Guest Room Attendant

작업 내용

This position is based in Grand Canyon AZ. Affordable employee housing available.

• BONUS: Free employee housing through October 31st 2021*
  

Cleans guest rooms and suites to ensure highest standards of cleanliness and service. Reports maintenance deficiencies, handles guests’ requests and ensures the confidentiality and security of all guest rooms and suites.

Responsibilities

• Fully understand and support Xanterra Mission Statement and Core Values.
• Clean assigned guest accommodations to Company standards (within allocated time period) including making beds, cleaning bathrooms, dusting, amenities, removing dirty linens, cleaning outside guest rooms, in hallways and surrounding grounds.
• Control all keys, master and guest room keys, and maintain security of guest rooms, both vacant and occupied.
• Strictly follow standards in cleaning stay over rooms in dealing with guest’s property.
• Follow instructions given by Inspector, Supervisor or Management regarding having to return to the room to correct any discrepancies.
• Strictly follow all lost and found procedures. Immediately report lost and found items to the Inspector, Supervisor or Management.
• Report any maintenance related problems to the Inspector, Supervisor or Management immediately.
• Stock cart neatly and safely, according to standards as instructed.
• Follow instructions in use of all chemicals and cleaning agents.
• Practice and adhere to environmental and risk management procedures, including recycling and morning stretch to ensure a safe working environment. Report any safety problems immediately to your supervisors.
• Wear required personal protective equipment while performing tasks.
• Effectively performs tasks without close supervision.
• Other duties as assigned.
  

Preferred Qualifications

• Knowledge of rooms and hotel layout The Grand Hotel property, including general knowledge of ava Windsor Arms Hotel

The Executive Chef is charged with maximizing the productivity of the culinary staff by managing all kitchen staff who serve as their direct reports within the culinary chain of command.

The Executive Chef will train and manage culinary personnel and will supervise and coordinate all related culinary activities. They will estimate food consumption and purchase food; select and develop recipes; standardize production recipes to ensure consistent quality; establish presentation technique and quality standards; plan and price menus; ensure proper equipment operation/maintenance; and ensure proper safety and sanitation in kitchen.

The Executive Chef will oversee all aspects of the Hotel’s culinary, including all outlets, banquets and weddings. The Executive Chef is part of the sales process in menu consultations.

Major Responsibilities: Lead the Culinary Management Team to oversee all aspects of food preparation, product handling, equipment utilization and food safety; Monitor and ensure quality and effectiveness across all departments. Analyze business volume and product usage daily. Participate in the Development and Implementation of Business Strategies. Contribute to goal of 100% customer satisfaction through personal commitment to customer service and leading the culinary team by example.

Supporting Actions

• Works in collaboration with Hotel Manager and Owner to achieve organizational objectives.
• Ensures adherence to company standards for food quality, creativity, taste, flavor and presentation
• Establishes and continuously improves the flow of work in the culinary department to maximize quality and efficiency.
• Assures a positive and safe workplace environment free of harassment and discrimination.
• Develops and delivers trainings to strengthen culinary skills, customer service skills and kitchen safety.
• Develops culinary dishes and concepts based on market research and customer feedback.
• Determines the make-or-buy decisions for food products which support the achievement of the unit’s overall financial objectives.
• Selects, tests and evaluates recipes.
• Creates and continuously refreshes food presentations for dishes, buffets and food concepts.
• Forecasts business volume by consulting with other members of the management team in order to appropriately plan for and coordinate service.
• Manages inventory of food and supplies for assigned outlets; approves purchase orders and requisitions.
• Participates in activities that support the local community, foodservice industry and culinary profession.
• Performs the duties of the profession in a manner consistent with governing laws, codes and regulations.
• Demonstrates social responsibility to the customer, industry and community.
• Focus on the customer; Foster teamwork; Build strong team relationships; Share information to build team awareness; foster attention to detail.
  

Job Qualifications/Skills Required

• Minimum of 10 years in a culinary leadership position with increasing levels of responsibility in luxury hospitality
• Minimum of 3 years leading a culinary operation with annual revenues in excess of $10mm.
• Degree from a postsecondary culinary arts training program or equivalent professional certification.
• BA/BS Business or Hospitality Degree from an accredited college or university preferred.
• Certified Executive Chef preferred.
• Experience in broadcast interviews and culinary shows preferred.
• Up-to-date certifications for safe food handling and responsible alcoholic beverage service.
• Solid and proven track record for leadership success.
• Demonstrated financial acumen with strong background in P&L management.
• Tech savvy, with proficiency in all Microsoft Office programs.
• Demonstrated success in interfacing with a variety of organizational functions and divisions to accomplish tasks.
• Keen ability to promote and participate in a team environment.
• Ability to work extended or irregular hours to include nights, weekends and holidays.
  

Additional Requirements

• Proven ability to work effectively with all levels of staff and management; Ability to promote and participate in team environment concepts.
• Self-starter who can work independently and, on several tasks/projects
  

simultaneously, and who can contribute to functional areas of the business

• Ability to communicate effectively both orally and in writing.
• Initiative in identifying and resolving problems timely and effectively.