Jobs at Premium Swiss Hotels and Resorts

Job Summary

• Sous Chef is responsible for ensuring the overall success of daily kitchen operations.
• This role involves showcasing culinary expertise by personally performing tasks while leading the kitchen staff and overseeing all food-related functions.
• The Sous Chef strives to enhance guest and employee satisfaction while adhering to the operating budget. Supervising all kitchen areas is essential to maintain consistent, high-quality food production.
• Additionally, this position includes guiding and developing staff, including direct reports, and ensuring that sanitation and food standards are consistently met.

Core Work Activities
Ensuring Culinary Standards and Responsibilities are Met:

• Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
• Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
• Assists Executive Chef with all kitchen operations and preparation.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.
• Assists in determining how food should be presented and creates decorative food displays.
• Maintains purchasing, receiving and food storage standards.
• Ensures compliance with food handling and sanitation standards.
• Performs all duties of kitchen managers and employees as necessary.
• Recognizes superior quality products, presentations and flavor.
• Ensures compliance with all applicable laws and regulations.
• Follows proper handling and right temperature of all food products.
• Operates and maintains all department equipment and reports malfunctions.
• Checks the quality of raw and cooked food products to ensure that standards are met.

Leading Kitchen Operations:

• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Leads shifts while personally preparing food items and executing requests based on required specifications.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Serves as a role model to demonstrate appropriate behaviors.
• Maintains the productivity level of employees.
• Ensures employees understand expectations and parameters.
• Establishes and maintains open, collaborative relationships
• with employees and ensures employees do the same within the team.
• Ensures property policies are administered fairly and consistently.
• Communicates performance expectations in accordance with job descriptions for each position.
• Recognizes success performance and produces desired results.

Ensuring Exceptional Customer Service:

• Provides services that are above and beyond for customer satisfaction and retention. Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
• Sets a positive example for guest relations.
• Empowers employees to provide excellent customer service.
• Interacts with guests to obtain feedback on product quality and service levels.
• Handles guest problems and complaints.

Maintaining Culinary Goals:

• Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
• Develops specific goals and plans to prioritize, organize, and accomplish your work.
• Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance.
• Trains employees in safety procedures.

Requirements
Education and Experience:

• High school diploma or GED; 4 years working experience in the culinary, food and beverage, or related professional area.

Or

• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years working experience in the culinary, food and beverage, or related professional area.

go to method of application »

Job Description

• Position responsible for all the food and beverage operations, which includes all culinary, restaurant, beverage and room service operations.
• Oversees guest and employee satisfaction, maintaining standards and meeting or exceeding financial goals.
• Demonstrates knowledge and proficiency of all applicable food and beverage laws and regulations. Develops and implements business plan for food and beverage.

Core Work Activities
Developing and Maintaining Budgets:

• Develops and manages all financial, employee engagement and guest satisfaction plans and actions for Food and Beverage departments.
• Maintains a positive cost management index for kitchen and restaurant operations.
• Utilizes budgets to understand financial objectives.

Leading Food and Beverage Team:

• Manages the Food and Beverage departments (not catering sales).
• Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Oversees all culinary, restaurant, beverage and room service operations.
• Creates and nurtures a property environment that emphasizes motivation, empowerment, teamwork, continuous improvement and a passion for providing service.
• Provides excellent customer service to all employees.
• Responds quickly and proactively to employee's concerns.
• Provides a learning atmosphere with a focus on continuous improvement.
• Provides proactive coaching and counseling to team members.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Monitors and maintains the productivity level of employees.
• Develops specific goals and plans to prioritize, organize, and accomplish work.
• Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.
• Sets clear expectations with the employees and team leaders and verifies that appropriate rewards are given if expectations are exceeded.

Ensuring Exceptional Customer Service:

• Provides excellent customer service.
• Responds quickly and proactively to guest's concerns.
• Understands the brand's service culture.
• Drives alignment of all employees, team leaders and managers to the brand's service culture.
• Sets service expectations for all guests internally and externally.
• Takes ownership of a guest complaint/problem until it is resolved or it has been addressed by the appropriate manager or employee.
• Verifies all banquet functions are up to standard and exceed guest's expectations.
• Provides services that are above and beyond for customer satisfaction and retention.
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Serves as a role model to demonstrate appropriate behaviors.
• Manages day-to-day operations, drives quality, and verifies standards are meeting the expectations of the customers on a daily basis.

Managing and ConductingHuman Resource Activities:

• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Conducts performance reviews in a timely manner.
• Promotes both Guarantee of Fair Treatment and Open-Door policies.
• Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.
• Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others.
• Develops an action plan to attack need areas and expand on strengths based on employee engagement and guest satisfaction results.

Additional Responsibilities:

• Complies with all corporate accounting procedures.
• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
• Analyzes information and evaluates results to choose the best solution and solve problems.
• Drives effective departmental communication and information systems through logs, department meetings and property meetings.

Candidate Profile
Education and Experience:

• High school diploma or GED; 4 years working experience in the food and beverage, culinary, or related professional area.

OR

• 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years working experience in the food and beverage, culinary, or related professional area.

go to method of application »

Job Summary

• Manages the daily functions of the department to ensure protection of property assets, employees, guests and property.
• Maintains logs, certifications and documents required by law and Standard Operating Procedures.
• Trains staff in established emergency procedures and implements accident and fire prevention procedures.
• Position focuses on ensuring guest and employee satisfaction while achieving the operating budget.

Core Work Activities
Managing Security/Loss Prevention Operations:

• Assists the Director of Engineering in administering fire prevention programs and emergency preparedness.
• Conducts hazard and risk assessments at the property to include quarterly OSHA/SAFETY audits, incident tracking, and the hazard abatement process.
• Develops detailed "shut down" procedures for the property to ensure that all areas are secured at the appropriate times.
• Comply with applicable laws and safety regulations.
• Follow proper key control guidelines in loss prevention and in the property.
• Develop a monthly checklist for all CCTV equipment, alarmed doors, and duress alarms to ensure that they are fully functional.
• Incorporate into patrols, which encompass all areas of the property's interior and exterior, an inspection tour of recording system.
• Follow Duty of Care process for the protection of guests and employees.
• Follows up on all unusual activities in and around the property that would impair the well-being of guests and employees.
• Handles complaints, settling disputes, and resolving grievances and conflicts, or otherwise negotiating with others.
• Implements action plans to monitor and control risk.
• Monitors all unusual activities in and around the property that would impair the well-being of guests and employees.
• Oversees all loss prevention operations to include but not limited to patrol process, emergency response, investigations (initial & follow up) for all guest and employee related incidents, shipping and receiving process (makes recommendations for improvement), electronic key system and manager on duties responsibilities.
• Oversees and guides the efforts of the Accident Prevention Committee.
• Oversees first aid program for guests and employees.
• Oversees the claims process and protects company assets by closely monitoring the General Liability and Worker's Compensation cases.
• Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.
• Emphasizes teamwork, close working relationships with other departments and assertive hospitality to serve as a deterrent to crime.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Provides personal assistance, medical attention, emotional support, or other personal care to others such as coworkers, customers, or patients.
• Serves as a role model to demonstrate appropriate behaviors.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.

Ensuring Exceptional Customer Service:

• Meet quality standards and customer expectations on a daily basis.
• Identifies the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others.
• Inspects and critiques the performance of the loss prevention department to establish and maintain a high level of professionalism and customer service.
• Provides services that are above and beyond for customer satisfaction and retention.

Additional Responsibilities:

• Analyzes information and evaluating results to choose the best solution and solve problems.
• Develops liaison with local law enforcement and emergency services.
• Informs and/or updates the executives and peers on relevant information in a timely manner.
• Provides information to supervisors and co-workers by telephone, in written form, e-mail, or in person.

Candidate Profile
Education and Experience

• High school diploma or GED; 4 years working experience in the security/loss prevention or related professional area.

OR

• 2-year degree from an accredited university in Criminal Justice or related major; 2 years working experience in the security/loss prevention or related professional area.

go to method of application »

Job Description

• Responsible for all front office functions and staff. Areas of responsibility include Bell Staff, Switchboard Operations, Guest Services/Front Desk and Retail/Gift Shop, as applicable.
• As a department head, directs and works with managers and employees to successfully execute all front office operations, including guest arrival and departure procedures.
• Strives to continually improve guest and employee satisfaction and maximize the financial performance of the department.

Core Work Activities
Leading Guest Services Team:

• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Serves as a role model to demonstrate appropriate behaviors.
• Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.
• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
• Ensures recognition of employees is taking place across areas of responsibility.
• Communicates performance expectations in accordance with job descriptions for each position and monitors’ progress.
• Celebrates successes and publicly recognizes the contributions of team members.

Maintaining Guest Services and Front Desk Goals:

• Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
• Develops specific goals and plans to prioritize, organize, and accomplish your work.
• Keeps Front Office team focused on the critical components of operations to drive guest satisfaction and the desired financial results.
• Conducts department meetings and continually communicates a clear and consistent message regarding the Front Office goals to produce desired results.
• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Understands the impact of Front Office operations on the Rooms area and overall property financial goals.
• Manages department controllable expenses to achieve or exceed budgeted goals.

Managing Projects and Policies:

• Ensures compliance with all Front Office policies, standards and procedures.
• Ensures property policies are administered fairly and consistently, disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and support the Peer Review Process.

Ensuring Exceptional Customer Service:

• Provides services that are above and beyond for customer satisfaction and retention.
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Supervises and managing employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence.
• Acts as the “Service Champion” for the Front Office and creates a positive atmosphere for guest relations.
• Displays leadership in guest hospitality, exemplifies excellent customer service, and creates a positive atmosphere for guest relations.
• Strives to improve service performance.
• Empowers employees to provide excellent customer service.
• Ensures that all Front Office areas have an atmosphere that is conducive to the overall guest experience.
• Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.
• Responds to and handles guest problems and complaints.
• Observes service behaviors of employees and provides feedback to individuals and/or managers.

Managing and Conducting Human Resource Activities:

• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Establishes challenging, realistic and obtainable goals to guide operation and performance.
• Solicits employee feedback, utilizes an “open door” policy, and reviews employee satisfaction results to identify and address employee problems or concerns.
• Ensures employees are treated fairly and equitably.
• Manages employee progressive discipline procedures for Front Office Staff.
• Administers the performance appraisal process for direct report managers.
• Interviews and hires managers and hourly employee team members with the appropriate skills and in a timely manner to meet the business needs of the operation.

Additional Responsibilities:

• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
• Analyzes information and evaluating results to choose the best solution and solve problems.
• Informs and/or updates the executives, the peers and the subordinates on relevant information in a timely manner.
• Identifies and analyzes Front Office operational challenges and facilitates the development of solutions to prevent reoccurrence.

Candidate Profile
Education and Experience:

• High school diploma or GED; 4 years working experience in the guest services, front desk, or related professional area.

OR

• 2-year degree from an accredited university in Hotel and Restaurant Management, Hospitality, Business Administration or related major; 2 years working experience in the guest services, front desk, or related professional area.

go to method of application »

Job Summary

• A waiter's job involvesproviding excellent customer service by greeting guests, taking food and drink orders, serving meals, processing payments, and ensuring satisfaction, all while maintaining cleanliness and coordinating with kitchen/bar staff, requiring strong communication, attentiveness, and the ability to work in a fast-paced environment, often standing for long periods.
• Key duties include menu knowledge, special requests handling, table bussing, and resolving complaints to guarantee a positive dining experience.

Key Responsibilities

• Service Delivery: Serve food and beverages, ensuring correct orders and timely delivery.
• Guest Satisfaction: Check on patrons regularly, refill drinks, and address any issues or complaints.
• Payment & Closing: Present checks, process payments, and handle transactions.
• Table Maintenance: Clear tables, bus dishes, and keep the dining area tidy.
• Setup & Prep: Prepare service areas, roll silverware, and restock supplies.
• Customer Interaction: Greet guests, present menus, answer questions about ingredients and specials, and make recommendations.
• Order Management: Accurately take food and drink orders, including dietary needs, and relay them to kitchen/bar staff

Essential Skills & Attributes:

• Excellent communication and interpersonal skills.
• Strong attention to detail and organizational abilities.
• Ability to stay calm under pressure.
• Team player with a positive, service-oriented attitude.
• Good food and menu knowledge.
• Physical stamina for standing and walking.

Work Environment:

• Restaurants, cafes, bars, hotels, events.
• Can involve full-time, part-time, or seasonal work.
• Often includes evenings, weekends, and holidays.

go to method of application »

Job Description

• Responsible for the daily shift operations of Housekeeping, Recreation/Health Club, and, if applicable, Laundry.
• Directs and works with employees to verify property guestrooms, public space, and employee areas are clean and well maintained.
• Completes inspections and holds people accountable for corrective action.
• The position assists in ensuring guest and employee satisfaction while maintaining the operating budget.

Candidate Profile

• High School Diploma or GED; 2 years working experience in the housekeeping or related professional area.
• 2-year Degree from an accredited university in Hotel and Restaurant Management, Hospitality, Business Administration, or related major; no work experience required.

Core Work Activities
Managing Housekeeping Operations and Budgets:

• Verifies guest room status is communicated to the Front Desk in a timely and efficient manner.
• Inspects guestrooms on a daily basis.
• Obtains list of rooms to be cleaned immediately and list of prospective check-outs or discharges to prepare work assignments.
• Inventories stock to verify adequate supplies.
• Supports and supervises an effective inspection program for all guestrooms and public space.
• Understands the impact of department’s operations on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.
• Verifies all employees have proper supplies, equipment and uniforms.
• Communicates areas that need attention to staff and follows up to verify understanding.
• Supervises daily housekeeping shift operations and verifies compliance with all housekeeping policies, standards and procedures.
• Participates in departmental meetings and continually communicates a clear and consistent message regarding the departmental goals to produce desired results.

Conducting Human Resources Activities:

• Uses all available on the job training tools to train new room attendants and provide follow-up training as necessary.
• Establishes and maintains open, collaborative relationships with employees and verifies employees do the same with them.
• Schedules employees to business demands and for tracks employee time and attendance.
• Verifies employees understand expectations and parameters.
• Verifies property policies are administered fairly and consistently, disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and support the Peer Review Process, where applicable.
• Supervises staffing levels to verify that guest service, operational needs, and financial objectives are met.
• Observes service behaviors of employees and provides feedback to individuals.
• Verifies employee recognition is taking place on all shifts.
• Participates in an on-going employee recognition program.
• Solicits employee feedback, utilizes an “open door” policy, and reviews employee satisfaction results to identify and address employee problems or concerns.
• Participates in employee progressive discipline procedures.
• Celebrates successes and publicly recognizes the contributions of team members.

Ensuring Exceptional Customer Service:

• Set a positive example for guest relations.
• Understand the brand's service culture.
• Participates in the development and implementation of corrective action plans to improve guest satisfaction.
• Empower employees to provide excellent customer service.
• Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
• Responds to and handles guest problems and complaints.
• Strives to improve service performance.

go to method of application »

Job Summary

• Manages the daily functions of the department to ensure protection of property assets, employees, guests and property.
• Maintains logs, certifications and documents required by law and Standard Operating Procedures.
• Trains staff in established emergency procedures and implements accident and fire prevention procedures.
• Position focuses on ensuring guest and employee satisfaction while achieving the operating budget.

Core Work Activities
Managing Security/Loss Prevention Operations:

• Assists the Director of Engineering in administering fire prevention programs and emergency preparedness.
• Conducts hazard and risk assessments at the property to include quarterly OSHA/SAFETY audits, incident tracking, and the hazard abatement process.
• Develops detailed "shut down" procedures for the property to ensure that all areas are secured at the appropriate times.
• Comply with applicable laws and safety regulations.
• Follow proper key control guidelines in loss prevention and in the property.
• Develop a monthly checklist for all CCTV equipment, alarmed doors, and duress alarms to ensure that they are fully functional.
• Incorporate into patrols, which encompass all areas of the property's interior and exterior, an inspection tour of recording system.
• Follow Duty of Care process for the protection of guests and employees.
• Follows up on all unusual activities in and around the property that would impair the well-being of guests and employees.
• Handles complaints, settling disputes, and resolving grievances and conflicts, or otherwise negotiating with others.
• Implements action plans to monitor and control risk.
• Monitors all unusual activities in and around the property that would impair the well-being of guests and employees.
• Oversees all loss prevention operations to include but not limited to patrol process, emergency response, investigations (initial & follow up) for all guest and employee related incidents, shipping and receiving process (makes recommendations for improvement), electronic key system and manager on duties responsibilities.
• Oversees and guides the efforts of the Accident Prevention Committee.
• Oversees first aid program for guests and employees.
• Oversees the claims process and protects company assets by closely monitoring the General Liability and Worker's Compensation cases.
• Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.
• Emphasizes teamwork, close working relationships with other departments and assertive hospitality to serve as a deterrent to crime.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Provides personal assistance, medical attention, emotional support, or other personal care to others such as coworkers, customers, or patients.
• Serves as a role model to demonstrate appropriate behaviors.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.

Ensuring Exceptional Customer Service:

• Meet quality standards and customer expectations on a daily basis.
• Identifies the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others.
• Inspects and critiques the performance of the loss prevention department to establish and maintain a high level of professionalism and customer service.
• Provides services that are above and beyond for customer satisfaction and retention.

Additional Responsibilities:

• Analyzes information and evaluating results to choose the best solution and solve problems.
• Develops liaison with local law enforcement and emergency services.
• Informs and/or updates the executives and peers on relevant information in a timely manner.
• Provides information to supervisors and co-workers by telephone, in written form, e-mail, or in person.

Candidate Profile
Education and Experience

• High school diploma or GED; 4 years working experience in the security/loss prevention or related professional area.

OR

• 2-year degree from an accredited university in Criminal Justice or related major; 2 years working experience in the security/loss prevention or related professional area.

go to method of application »

Job Summary

• As the leader of our Culinary Division, your primary responsibility will be to ensure the efficient operation of our culinary department while maximizing profits and maintaining the highest standards of quality and guest satisfaction.
• You will play a pivotal role in guaranteeing that the food and beverages served in all our restaurants and bars consistently meet our hotel's standards and exceed our guests' expectations.
• Your role will involve leading all aspects of menu planning and designing theme events, with a focus on driving business profitability. Additionally, you will be responsible for implementing talent management initiatives and fostering the growth and development of our culinary professionals.
• Maintaining strong and collaborative relationships with internal business partners and external stakeholders will be crucial to achieving our business goals. Your leadership in these areas will contribute significantly to our continued success in delivering exceptional dining experiences to our guests.

Core Work Activities
Ensuring Culinary Standards and Responsibilities are Met:

• Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
• Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
• Assists Executive Chef with all kitchen operations and preparation.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.
• Assists in determining how food should be presented and creates decorative food displays.
• Maintains purchasing, receiving and food storage standards.
• Ensures compliance with food handling and sanitation standards.
• Performs all duties of kitchen managers and employees as necessary.
• Recognizes superior quality products, presentations and flavour.
• Ensures compliance with all applicable laws and regulations.
• Follows proper handling and right temperature of all food products.
• Operates and maintains all department equipment and reports malfunctions.
• Checks the quality of raw and cooked food products to ensure that standards are met.

Leading Kitchen Operations:

• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Leads shifts while personally preparing food items and executing requests based on required specifications.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Serves as a role model to demonstrate appropriate behaviours.
• Maintains the productivity level of employees.
• Ensures employees understand expectations and parameters.
• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
• Ensures property policies are administered fairly and consistently.
• Communicates performance expectations in accordance with job descriptions for each position.
• Recognizes success performance and produces desired results.

Ensuring Exceptional Customer Service:

• Provides services that are above and beyond for customer satisfaction and retention.
• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
• Sets a positive example for guest relations.
• Empowers employees to provide excellent customer service.
• Interacts with guests to obtain feedback on product quality and service levels.
• Handles guest problems and complaints.

Maintaining Culinary Goals:

• Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
• Develops specific goals and plans to prioritize, organize, and accomplish your work.
• Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance.
• Trains employees in safety procedures.

Managing and Conducting Human Resource Activities:

• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Participates in the employee performance appraisal process, providing feedback as needed.
• Brings issues to the attention of the department manager and Human Resources as necessary.

Additional Responsibilities:

• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
• Analysis information and evaluating results to choose the best solution and solve problems.
• Attends and participates in all pertinent meetings.

Candidate Profile
Educational Qualification and Experience:

• High School Diploma or GED; 10 years working experience in the culinary, food and beverage, or related professional area.

Or

• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 5 years working experience in the culinary, food and beverage, or related professional area.
• Pre-Opening Experience

go to method of application »

Job Summary

• Functions as the strategic business leader of the property's Hotel Operations.
• Areas of responsibility may include Front Office, Recreation/Health Club, Housekeeping, Food and Beverage/Culinary and Engineering/Maintenance.
• Position works with direct reports (department heads) to develop and implement departmental strategies and ensures implementation of the brand service strategy and brand initiatives.
• The position ensures Hotel Operations meets the brand’s standards, targets customer needs, ensures employee satisfaction, focuses on growing revenues and maximizes the financial performance of the department and developing positive owner relations.
• Develops and implements property-wide strategies that deliver products and services to meet or exceed the needs and expectations of the brand’s target customer and employees and provides a return on investment.

Core Work Activities
Managing Profitability:

• Demonstrates and communicates key drivers of guest satisfaction for the brand’s target customer.
• Analyzes service issues and identifies trends.
• Makes and executes the necessary decisions to keep property moving forward toward achievement of goals.
• Works with hotel management team to develop an operational strategy that is aligned with the brand’s business strategy and leads its execution.

Managing Revenue Goals:

• Monitors hotel operations sales performance against budget.
• Reviews reports and financial statements to determine hotel operations performance against budget.
• Coaches and supports operations team to effectively manage occupancy & rate, wages and controllable expenses.
• Reviews the Wage Progress Report and compares budgeted wages to actual wages, coaching direct reports to address problem areas and holding team accountable for results.

Leading Operations and Department Teams:

• Champions the brand’s service vision for product and service delivery and ensures alignment amongst the hotel leadership teams.
• Develops systems to enable employees to understand guest satisfaction results.
• Communicates a clear and consistent message regarding departmental goals to produce desired results.

Managing the Guest Experience:

• Reviews guest feedback with the leadership team and ensures appropriate corrective action is taken.
• Responds to and handles guest problems and complaints.
• Stays visible and interfaces with customers on a regular basis to obtain feedback on the quality of product, service levels and overall satisfaction.
• Creates an atmosphere in all Rooms and Food and Beverage areas that meets or exceeds guest expectations.

Managing and Conducting Human Resources Activities:

• Facilitates the development of creative solutions to overcome obstacles and ensures implementation to continually improve guest satisfaction results.
• Ensures employees are treated fairly and equitably.
• Ensures that regular, ongoing communication is happening in Operations (e.g., pre-shift briefings, staff meetings).
• Fosters employee commitment to providing excellent service, participates in daily stand-up meetings and models desired service behaviors in all interactions with guests and employees.
• Incorporates guest satisfaction as a component of staff/operations meetings with an emphasis on generating innovative ways to continually improve results.
• Sets goals and expectations for direct reports using the performance review process and holds staff accountable for successful performance.
• Solicits employee feedback, utilizes an “open door policy” and reviews employee satisfaction results to identify and address employee problems or concerns.
• Ensures property policies are administered fairly and consistently, disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.
• Conducts annual performance appraisal with direct reports according to Standard Operating Procedures.
• Champions change, ensures brand and regional business initiatives are implemented and communicates follow-up actions to team as necessary.

Candidate Profile
Education and Experience:

• 2-year degree from an accredited university in Business Administration, Hotel and Restaurant Management, or related major; 4 years experience in the guest services, front desk, housekeeping, sales and marketing, management operations, or related professional area.

OR

• 4-year Bachelor's Degree in Business Administration, Hotel and Restaurant Management, or related major; 2 years experience in the guest services, front desk, housekeeping, sales and marketing, management operations, or related professional area.

go to method of application »

Job Description

• The Human Resources Manager will report directly to the General Manager, with a dotted-line (functional) reporting relationship to the PSH’s Director of Human Resources, and will be an integral member of the Executive Committee.
• As a member of the Human Resources organization, he/she contributes a high level of human resource generalist knowledge and expertise.
• He/she will be accountable for talent acquisition, succession/workforce planning, performance management and development for property employees, using technology efficiently, and coaching/developing others to help influence and execute business objectives in the most efficient manner.
• He/she generally works with considerable independence, developing processes to accomplish objectives in alignment with broader business objectives. Additionally, he/she utilizes a Human Resource Business Plan aligned with property and brand strategies to deliver HR services that enable business success.
• He/she will be responsible for monthly personnel forecasts and yearly budgets.
• He/she will lead the contact and negotiations with works councils and unions and will manage grievances and violations invoking disciplinary action when required

Core Work Activities
Managing the Human Resources Strategy:

• Executes and follows-up on engagement survey related activities.
• Champions and builds the talent management ranks in support of property and region diversity strategy.
• Translates business priorities into property Human Resources strategies, plans and actions
• Implements and sustains Human Resources initiatives at the property.
• Coordinates the human capital review process at property(s) and leads succession-planning activities on property and in the market, as appropriate.
• Leads the assessment of property(s) leadership pipeline through the human capital review process and assists with follow-up.
• Creates value through proactive approaches that will affect performance outcome or control cost.
• Monitors effective use of mHub by property managers and employees.
• Leads and participates in succession management and workforce planning.
• Responsible for Human Resources strategy and execution.
• Serves as key change manager for initiatives that have high employee impact.
• Attends owners meetings as a member of the property executive committee and provides meaning or context to the Human Resources results (e.g., retention statistics, critical open positions, employee satisfaction, and training initiatives and results); and demonstrates an understanding of owner priorities.

Managing Staffing and Recruitment Process:

• Analyzes open positions to balance the development of existing talent and business needs.
• Serves as coach and expert facilitator of the selection and interviewing process.
• Surfaces opportunities in work processes and staffing optimization.
• Makes staffing decisions to manage the talent cadre and pipeline at the property.
• Develops staffing strategy (in collaboration with hiring manager) relating to hiring practices; consults with hiring manager on compensation, benefits, etc.
• Monitors sourcing process and outcomes of staffing process.
• Ensures managers are competent in assessing and evaluating hourly staff.

Managing Employee Compensation Strategy:

• Remains current and knowledgeable in the internal and external compensation and work competitive environments.
• Leads the planning of the hourly employee total compensation strategy.
• Champions the communication and proper use of total compensation systems, tools, programs, policies, etc.
• Participates in quarterly internal equity analysis; reviews internal equity reports and surface issues needing resolution.
• Creates and implement s total compensation management packages/offers, particularly recognition and incentive programs directed towards property priorities.

Managing Finance & Cost Control:
Core activities:

• Elaborating yearly Budgets and monthly Forecasts
• Monitoring productivity
• Working closely with the Director of Finance on all of the above as well as preparing ad-hoc scenarios and calculations for owners/PSH when necessary
• Reporting turnover
• CSR reports & Audits

Managing Staff Development Activities:

• Ensures completion of the duties and responsibilities of the properties’ Human Resources staff members, as outlined in the applicable job description(s).
• Ensures property Human Resources staff is properly trained in all employee-related human resource information to appropriately respond to property employees.
• Serves as resource to property Human Resources staff on employee relations questions and issues.
• Continually reinforces positive employee relations concepts.

Candidate Profile
Education and Experience:

• A degree from an accredited university in Human Resources, Business Administration, or related major; 5 years’ experience in the human resources, management operations, or related professional area.
• Expertise and knowledge of financial indicators and country’s legislation
• Advanced level of MS Excel.

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Job Summary

• The Outlet Cashier is responsible for providing excellent customer service by efficiently and accurately handling transactions at the cash register in a retail or outlet store.
• They play a crucial role in ensuring a positive shopping experience for customers while adhering to company policies and procedures.

Responsibilities

• Ensure that a check is made and recorded in the POS system (Micros) for every food & beverage in the outlet served.
• Ensure that a check is made and recorded in the POS system (Micros) for any meals consumed by employees or any service offered to guests as complimentary or entertainment
• Enter opening and closing check number used in his / her shift in the Night Auditors logbook, ensure that checks are used serially and all the checks are accounted for.
• Open a guest check in the POS system (Micros), punching orders, splitting and transferring tables, settling checks as cash, room charge, credit card or city ledger.
• Prepare cashier’s summary and tally it with Micros (POS) reading at the close of his / her shift.
• Print and tally transaction list from credit card machines with physical check and Micros reading.
• Prepare deposit envelope, write the deposit amount in cashier’s deposit sheet and drop the envelope in the Front Office safe depository, in the presence of a witness, who has also signed the witness column of the cashier’s deposit sheet.

Other Duties:
Maintain complete knowledge of:

• Dining room layout, table/seat/section numbers, proper table setups, room capacity, hours of operation, price range and dress code
• Restaurant reservation procedures
• Daily house count, arrivals, departures, VIP’s
• Scheduled in-house group activities, locations and times

All department policies / service procedures

• Answer telephone within 3 rings, using correct salutations and telephone etiquette.
• Monitor the preparation of own assignments, ensuring compliance to departmental standards.
• Anticipate guests needs, respond to them promptly and acknowledge guest, however busy and whatever time of the day.
• Maintain positive guest relations at all times.
• Be familiar with hotel services / activities to respond to guest inquiries accurately.
• Handle guest complaints following instant pacification procedures and insuring guest satisfaction.
• Monitor guests’ reactions and confer frequently with management to ensure guest satisfaction.
• Assist restaurant staff with their job functions to ensure optimum service to guest: when requested.
• Promote a cooperative working climate, maximizing productivity and quality.
• Promote F&B Outlets to each customer in down time.
• Successful completion of the training process.
• To assist the Supervisor to ensure proper cashiering procedures are followed and accurately balanced.