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Employment
02/09/2010 - Accounting Clerk/Administrative Assistant - Accounting
Position Summary
To perform a variety of accounting related duties and clerical support to the Management Team.
Essential Functions
* Performs accounting duties for accounts payable, accounts receivable, or general ledger maintenance.
* Assists the Controller / Staff Accountant with periodic inventory observations.
* Offers timely, accurate, and friendly responses to all client, associate, and vendor requests.
* Maintains neat and organized files.
* Processes all invoices as received. Ensures proper coding with budget and hotel accounting guidelines. Maintains proper back-up & authorization. Verifies pricing & extensions. Balances computer entries to adding machine totals.
* When directed, pays all invoices on the approved company schedule. Monitors that all monthly contracts, leases, utility, and liquor invoices are paid on time and that discounts are taken and advises Controller of status.
* Processes manual and void checks monthly. Processes check requests weekly as needed. Maintains separate check registers for manual, void, travel agent, and regular check runs.
* Logs vendor payment requests. Reviews weekly & monthly plans with Controller to ensure required payments are issued on time.
* Upon approval, processes all checks with invoices and purchase requisitions.
* Maintains neat and organized files of all accounts payable and clerical work.
* Performs any administrative task required by the Controller and/or Strategic Team leaders.
Position Requirements
Minimum Knowledge - Requires ability to interpret / extract information and / or perform arithmetic functions. Requires typing, CRT, record keeping, and word processing. Good communication skills both verbal and written.
Formal Education and Job-Related Experience - This position requires a minimum formal education of a high school diploma and a minimum of one year job-related experience.
License, Registration, and/or Certification Required
External and Internal Personal Contact Communications - Daily,verbal, written monthly
Teamwork and Collaboration - This job is part of a formal work team within the department.
Working Conditions and Physical Effort
Stress Load - Regular exposure to stresses.
Workload Fluctuation - The workload required to perform this job requires ability to adapt to change.
Manual Skills - Significant portions (more than 50%) of daily assignments involve application of manual skills requiring motor coordination in combination with finger dexterity, e.g., typing, handwriting, or machine operations.
Physical Effort - Duties involve little or no (less than 10%) exertion of physical effort.
Physical Environment - Generally free from exposure to dirt, odors, noise, temperature / weather extremes, or unlevel, slippery, or unstable working surfaces.
Work Schedule - Work is performed during regular business hours. Schedule varies according to business demands and needs.
Occupational Risks - Nature of duties performed presents little or no (less than 10%) potential for job-related accidental injury.
Ergonomics Risks - Significant portions (more than 50%) of daily assignments involve ergonomic risk, such regular repetitive tasks, forceful or prolonged exertions of the hands, vibration, cold temperatures, heavy lifting, pulling, pushing, or carrying of heavy objects, poor body mechanics, restrictive workstations, or awkward postures.
Safety - Responsible for adhering to all safety policies and procedures of Dolce.
Required Travel Position does not require travel to other Dolce properties or client locations. Work is completed on the property.
This is a full time position.
02/09/2010 - Front Office Supervisor - Front Office
Position Summary
To supervise and coordinate the activities of all front desk staff. To assist guests with any needs or questions that arise during check-in and checkout.
Essential Functions
* Acts as host / hostess by welcoming guests, solving minor problems, and ensuring guests have a great stay.
* Performs human resource functions for staff, including hiring, training, scheduling, and evaluating.
* Registers guests in and out of the conference center. Establishes and secures proper guest credit. Handles any billing questions and inquiries.
* Solves guest-related problems within scope of authority, including complaints and billing discrepancies.
* Assists with preparation of the Front Office budget.
* Generates reports for Front Desk, Engineering, and Housekeeping.
* Performs all accounting duties including posting charges, account settlements, and shift closing.
* Enter data into the computer, including accounting data.
* Oversees the operations of the Front Desk, Reservations, Guest Services, and Switchboard.
* Completes daily and weekly reports for management.
Position Requirements
Minimum Knowledge - Requires thorough knowledge of a specialized or technical field. May compile objective and measurable data and produce reports. May require operating knowledge of manufacturing or computer equipment, or may require broad knowledge in clerical or service areas.
Formal Education and Job-Related Experience - This position requires a minimum formal education of a high school diploma and a minimum of three years job-related experience.
License, Registration, and/or Certification Required
External and Internal Personal Contact
Communications - Daily, verbal, written. Weekly participating in meetings MonthlyConducting meetings/leading group discussions
Teamwork and Collaboration - This job is a team leader in the departmental work team.
Working Conditions and Physical Effort
Stress Load - Regular exposure to stresses.
Workload Fluctuation - The workload required to perform this job requires ability to adapt to change.
Manual Skills - Significant portions (more than 50%) of daily assignments involve application of manual skills requiring motor coordination in combination with finger dexterity, e.g., typing, handwriting, or machine operations.
Physical Effort - Significant portions (more than 50%) of daily assignments involve prolonged standing, transporting material or equipment, or lifting, moving, or carrying heavy (over 30 pounds) materials for intermittent periods throughout the day.
Physical Environment - Generally free from exposure to dirt, odors, noise, temperature / weather extremes, or unlevel, slippery, or unstable working surfaces.
Work Schedule - Work regularly requires or varies between day, evening, night, holiday, or weekend assignments. Schedule varies according to business demands and needs.
Occupational Risks - Some portions (10 50%) of daily assignments involve occupational risk, such as cuts, burns, exposure to toxic chemicals, injuries from falls, or back injury sustained with assisting in moving, lifting, or positioning equipment or materials.
Ergonomics Risks - Significant portions (more than 50%) of daily assignments involve ergonomic risk, such regular repetitive tasks, forceful or prolonged exertions of the hands, vibration, cold temperatures, heavy lifting, pulling, pushing, or carrying of heavy objects, poor body mechanics, restrictive workstations, or awkward postures.
Safety - Responsible for providing guidance to others performing some or similar functions in the area of safety as part of formal orientation to the job / department and on an on-going basis.
Required Travel - Position does not require travel to other Dolce properties or client locations. Work is completed on the property.
This is a full time position.
02/09/2010 - Pastry Cook - Kitchen
Position Summary
To plan and direct the production of all desserts and bakery goods.
Essential Functions
* Checks with Executive Chef for daily objectives.
* Orders all items needed for pastry production.
* Prepares all desserts needed for pastry production.
* Prepares all pre-plated desserts for banquet and a la carte service.
* Assists chef with new ideas and presentations.
* Controls waste. Controls food and labor costs.
* Forecasts dessert and baked good needs on a daily basis. Communicates operating information to Executive Chef.
* Plans innovative daily, weekly, monthly, and seasonal dessert specials and baked goods.
* Assists in performing human resource functions for junior staff, including hiring, training, and supervising.
* Inspects quality of food items used to prepare desserts and baked goods. Informs Executive Chef when quality is not acceptable.
Position Requirements
Minimum Knowledge
Requires ability to interpret / extract information and / or perform arithmetic functions. May require typing, CRT, record keeping, or word processing. May have need for good communication skills.
Formal Education and Job-Related Experience
This position requires a minimum formal education of a high school diploma and a minimum of three years job-related experience.
License, Registration, and/or Certification Required
External and Internal Personal Contact Communications - Daily, verbal, written. MonthlyParticipating in meetings
Teamwork and Collaboration - This job is part of a formal work team within the department.
Working Conditions and Physical Effort
Stress Load - Regular exposure to stresses.
Workload Fluctuation - The workload required to perform this job requires ability to adapt to change.
Manual Skills - Some portions (10 50%) of daily assignments involve application of manual skills requiring motor coordination in combination with finger dexterity, e.g., typing, handwriting, or machine operations.
Physical Effort - Significant portions (more than 50%) of daily assignments involve prolonged standing, transporting material or equipment, or lifting, moving, or carrying heavy (over 30 pounds) materials for intermittent periods throughout the day.
Physical Environment - Significant portions (more than 50%) of daily assignments involve exposure to dirt, odors, noise, or temperature / weather extremes. Working surfaces may be unlevel, slippery, or unstable.
Work Schedule - Work regularly requires or varies between day, evening, night, holiday, or weekend assignments. Schedule varies according to business demands and needs.
Occupational Risks -Significant portions (more than 50%) of daily assignments involve occupational risk, such as cuts, burns, exposure to toxic chemicals, injuries from falls, or back injury sustained with assisting in moving, lifting, or positioning equipment or materials.
Ergonomics Risks - Some portions (10 50%) of daily assignments involve ergonomic risk, such as regular repetitive tasks, forceful or prolonged exertions of the hands, vibration, cold temperatures, heavy lifting, pulling, pushing, or carrying of heavy objects, poor body mechanics, restrictive workstations, or awkward postures.
Safety - Responsible for providing guidance to others performing some or similar functions in the area of safety as part of formal orientation to the job / department and on an on-going basis.
Required Travel Position does not require travel to other Dolce properties or client locations. Work is completed on the property.
This is a full time position.
02/09/2010 - Sous Chef - Kitchen
Position Summary
To supervise and coordinate the preparation of food according to standards set by the Executive Chef.
Essential Functions
* Assists in conducting periodic food inventories.
* Assists the Executive Chef with departmental human resource functions.
* Initiates and oversees ordering of food and kitchen supplies.
* Supervises and coordinates the production of food according to menu specifications.
* Assists the Chefs and Cooks in preparation of specific cuisine.
* Inspects quality of food products used to prepare cuisine. Informs Executive Chef when quality is not acceptable.
* Ensures all cuisine served to guests follow establish guidelines for quantity, quality, appearance, and palatability.
* Checks physical cleanliness of operations. Ensures all staff practice clean as you go techniques.
* Maintains proper working order of all equipment. Inspects ovens, burners, water faucets, and refrigerators. Reports deficiencies to Engineering Department.
* May perform Executive Chef, Executive Sous Chef, Chef, or Cook duties as needed.
Position Requirements
Minimum Knowledge
Requires advanced knowledge of specialized or technical field or a thorough knowledge of the practices and techniques of a professional field. May require knowledge of policies and procedures, and the ability to determine a course of action based on these guidelines.
Formal Education and Job-Related Experience
This position requires a minimum formal education of a high school diploma and a minimum of five years job-related experience. Culinary degree or ACF certification preferred. Two years supervisory experience required. License, Registration, and/or Certification Required
External and Internal Personal Contact
Communications Daily, Verbal, Written. Weekly Participating in meetings
Conducting meetings / leading group discussions
Teamwork and Collaboration
This job is a team leader in the departmental work team. Has responsibility and accountability for team activities.
Use of Judgment
Problem Solving Identifiable Information is clear but further investigation often is required in order to define problems and proceed. Often requires modifying existing procedures / precedents within established policy.
Guidance - General guidelines and references are used with some discretion. Projects are assigned with latitude for decision making and setting of priorities. Specific problems should be referred to supervisor for clarification of policies and procedures before proceeding.
Stress Load - Regular exposure to stresses.
Workload Fluctuation - The workload required to perform this job requires ability to adapt to change.
Manual Skills - Some portions (10 50%) of daily assignments involve application of manual skills requiring motor coordination in combination with finger dexterity, e.g., typing, handwriting, or machine operations.
Physical Effort - Significant portions (more than 50%) of daily assignments involve prolonged standing, transporting material or equipment, or lifting, moving, or carrying heavy (over 30 pounds) materials for intermittent periods throughout the day.
Physical Environment - Significant portions (more than 50%) of daily assignments involve exposure to dirt, odors, noise, or temperature / weather extremes. Working surfaces may be unlevel, slippery, or unstable.
Work Schedule - Work regularly requires or varies between day, evening, night, holiday, or weekend assignments. Schedule varies according to business demands and needs.
Occupational Risks - Significant portions (more than 50%) of daily assignments involve occupational risk, such as cuts, burns, exposure to toxic chemicals, injuries from falls, or back injury sustained with assisting in moving, lifting, or positioning equipment or materials.
Ergonomics Risks - Some portions (10 50%) of daily assignments involve ergonomic risk, such as regular repetitive tasks, forceful or prolonged exertions of the hands, vibration, cold temperatures, heavy lifting, pulling, pushing, or carrying of heavy objects, poor body mechanics, restrictive workstations, or awkward postures.
Safety - Responsible for providing guidance to others performing some or similar functions in the area of safety as part of formal orientation to the job / department and on an on-going basis.
Required Travel - Position does not require travel to other Dolce properties or client locations. Work is completed on the property.
This is a full time position.
02/10/2010 - Kitchen Stewards - Kitchen
Position Summary
To clean the entire kitchen area and assist in maintaining a clean associate cafeteria.
Essential Functions
* Cleans the total kitchen to include food service carts, walk-in coolers, freezers, service elevators, and loading dock area.
* Performs ware washing tasks on soiled dishes from the restaurant, banquet, and room service outlets, through the use of the dish machine.
* Performs the tasks required for washing pots, pans, and other equipment which must be washed by hand in the pot sinks.
* Maintains the dish machine.
* Performs routine daily maintenance of kitchen.
* Cleans and polishes silver and copper chafing dishes, trays, etc. Burnishes all silver as necessary.
* Sweeps and mops the kitchen floor as necessary to maintain a sanitary environment for food preparation.
* Remove all garbage, boxes, etc. from the main kitchen and purchasing area as necessary.
* Maintains food and beverage service equipment in an organized manner.
* Plates hot banquet food as required.
Position Requirements
Minimum Knowledge - Requires basic employment skills in clerical, service, or manual areas.
Formal Education and Job-Related Experience - This position requires a minimum formal education of some high school and a minimum of less than six months job-related experience.
External and Internal Personal Contact - Communications Daily, verbal, written
Teamwork and Collaboration - This job is part of a formal work team within the department.
Working Conditions and Physical Effort
Stress Load - Regular exposure to stresses.
Workload Fluctuation - The workload required to perform this job requires ability to adapt to change.
Manual Skills - Some portions (10 50%) of daily assignments involve application of manual skills requiring motor coordination in combination with finger dexterity, e.g., typing, handwriting, or machine operations.
Physical Effort - Significant portions (more than 50%) of daily assignments involve prolonged standing, transporting material or equipment, or lifting, moving, or carrying heavy (over 30 pounds) materials for intermittent periods throughout the day.
Physical Environment - Significant portions (more than 50%) of daily assignments involve exposure to dirt, odors, noise, or temperature / weather extremes. Working surfaces may be unlevel, slippery, or unstable.
Work Schedule - Work regularly requires or varies between day, evening, night, holiday, or weekend assignments. Schedule varies according to business demands and needs.
Occupational Risks - Significant portions (more than 50%) of daily assignments involve occupational risk, such as cuts, burns, exposure to toxic chemicals, injuries from falls, or back injury sustained with assisting in moving, lifting, or positioning equipment or materials.
Ergonomics Risks - Significant portions (more than 50%) of daily assignments involve ergonomic risk, such regular repetitive tasks, forceful or prolonged exertions of the hands, vibration, cold temperatures, heavy lifting, pulling, pushing, or carrying of heavy objects, poor body mechanics, restrictive workstations, or awkward postures.
Safety - Responsible for adhering to all safety policies and procedures of Dolce.
Required Travel Position does not require travel to other Dolce properties or client locations. Work is completed on the property.
This is a full time position.
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