Hotel Industry Compensation Questionnaire by keralaguest

VIEWS: 39 PAGES: 14

									               Please Keep This Sheet Attached to the Questionnaire
                           Indicate any changes to name and address below.




2011 Hotel                                                                                              10760



                                                                                 Return by:
          Survey Forms Online at:
http://members.msec.org/surveys/questionnair
                    es/                                       Wednesday, August 10,
        Downloads/Forms/Allitems.aspx
                                                                     2011

                            Note change on Directions and Definitions page.
                                  UNDERSTANDING OF CONFIDENTIALITY
This survey questionnaire should be completed with the understanding that:
    Organization identity and compensation or benefit information will remain confidential and will not be released
     without advanced approval by the organization.
    The contents and the resulting survey report will not be used in collective bargaining sessions or in grievance
     proceedings by either MSEC or the organization.
    The resulting survey will be used solely to assist in guiding the effective management of compensation or
     benefit programs.




    Please make a photocopy of                                               1799 Pennsylvania Street ■ P.O. Box 539
          your completed                                                     Denver, Colorado 80201-0539
           questionnaire                                                     303 839 5177 (main) ■ 303 861 0135 (fax)
         for your records                                                    surveys@msec.org (email)
                                         TABLE OF CONTENTS
General Information Questionnaire
Directions and Definitions


Job Code                                           Page    Job Code                                         Page
           Office Classifications                                      Restaurant/Food and Beverage (Cont.)
  49       PBX Operator . . . . . . . .            .   1    22         Baker . . . . . . . . . . . .           3
  53       Accounting Clerk . . . . . . .          .   1    25         Butcher . . . . . . . . . . .           4
  52       Catering Secretary . . . . . . .        .   1    21         Cook, Line . . . . . . . . . .          4
  40       Door Attendant . . . . . . . .          .   1    20         Cook, First . . . . . . . . . .         4
  78       Valet/Parking Attendant . . . . .       .   1    19         Chef, Sous . . . . . . . . . .          4
  35       Bell Person . . . . . . . . .           .   1    71         Chef, Executive Sous . . . . . .        4
  34       Bell Captain . . . . . . . . .          .   1    18         Chef, Executive . . . . . . . .         4
   5       Desk Clerk. . . . . . . . . .           .   1    61         Pastry Chef . . . . . . . . . .         4
  65       Front Desk Supervisor . . . . . .       .   1    28         Pantry Person . . . . . . . . .         4
   2       Auditor, Night . . . . . . . .          .   1    23         Dining Room Attendant (Bus Person) .    4
  79       Manager, Night . . . . . . . .          .   1    74         Steward . . . . . . . . . . .           4
  63       Assistant Front Office Manager . .      .   1    62         Executive Steward . . . . . . .         4
   7       Front Office Manager . . . . . .        .   1    72         Mini-Bar Attendant . . . . . . .        4
  66       Guest Services Receptionist/Concierge   .   2    17         Restaurant Cashier/Hostess . . . .      4
  67       Guest Services Manager . . . . .        .   2    33         Room Service Cashier/Order Taker. .     5
  12       Reservationist . . . . . . . .          .   2   85, 51      Room Service Server . . . . . .         5
  48       Reservations Manager . . . . . .        .   2    30         Server. . . . . . . . . . . .           5
  86       Sales Person . . . . . . . . .          .   2    64         Catering Sales Manager . . . . .        5
  56       Personnel Generalist . . . . . .        .   2    44         Director of Catering . . . . . . .      5
  10       Director of Human Resources . . .       .   2    75         Restaurant Supervisor . . . . . .       5
  57       Receiving/Storeroom Clerk . . . .       .   2    76         Assistant Restaurant Manager . . .      5
  11       Purchasing Agent . . . . . . .          .   2    43         Restaurant Manager . . . . . . .        5
  68       Sales Secretary . . . . . . . .         .   2    24         Food & Beverage Director . . . . .      5
   1       Sales Manager . . . . . . . .           .   2
   9       Director of Sales and Marketing . .     .   2               Building Maintenance
  55       Assistant Controller . . . . . .        .   2    77         Health Club Attendant . . . . .           .     5
   4       Controller . . . . . . . . . .          .   3    58         Maintenance Engineer III (Junior) .       .     5
  88       Assistant General Manager . . . .       .   3    59         Maintenance Engineer II (Int.) . .        .     5
   8       General Manager . . . . . . .           .   3    60         Maintenance Engineer I (Senior) .         .     5
                                                            54         Chief Engineer. . . . . . . .             .     6
           Restaurant/Food and Beverage                     36         Houseperson . . . . . . . .               .     6
 87        Barista . . . . . . . . .       .   .   .   3    37         Room Attendant/Housekeeper . .            .     6
80, 69     Banquet Bartender . . . . .     .   .   .   3    46         Housekeeping Floor Supervisor . .         .     6
81, 13     Banquet Houseperson . . . .     .   .   .   3    39         Linen Room/Laundry Attendant . .          .     6
82, 31     Banquet Server . . . . . .      .   .   .   3    50         Laundry Supervisor . . . . . .            .     6
83, 16     Banquet Captain . . . . . .     .   .   .   3    47         Assistant Director of Housekeeping        .     6
84, 45     Banquet Manager . . . . .       .   .   .   3    38         Director of Housekeeping . . . .          .     6
 15        Bartender . . . . . . . .       .   .   .   3    41         Security Officer . . . . . . .            .     6
 14        Bar Manager . . . . . . .       .   .   .   3    42         Director of Security . . . . . .          .     6
 32        Cocktail Server . . . . . .     .   .   .   3    73         Sewing Specialist . . . . . .            .      6



                                                                  * Denotes a new position
                                                                 ** Denotes a change in job title/description




Hotel                                                                                                                2011
                                    GENERAL INFORMATION QUESTIONNAIRE
   1.0

     Full Organization Name:

     Name of Person Completing Questionnaire:

     Street Address and Zip Code (if different than on cover):

     Phone Number:                          FAX Number:                               E-mail

2.0 Total current employment size:
         Number of Full-Time Employees:                _______________
         Number of Part-Time Employees:                _______________
         Number of seasonal employees:                 _______________
         Total Number of Employees:                    _______________

3.0 What is the total average percentage increase in pay received or projected to receive during 2010, 2011, and 2012
    for each of the following categories:
                                         PAY                                          PAY STRUCTURE
                                  Include merit, general, longevity,                           Pay Range Adjustment
                            cost-of-living, etc. for the average employee


Category                        2010                2011                2012         2010             2011             2012
Management                     _______%           _______%            _______%      _______%        _______%          _______%

Non-Management                 _______%           _______%            _______%      _______%        _______%          _______%


Please note any changes in your pay practices in the past year:________________________________________________
__________________________________________________________________________________________________
__________________________________________________________________________________________________



4.0 Shift Differential:
    Second Shift (3 p.m. to 11 p.m.)         $__________hr                       or __________ %
    Third Shift (11 p.m. to 7 a.m.)          $__________hr                       or __________ %




Hotel                                                                                                                         2011
                       GENERAL INFORMATION QUESTIONNAIRE (continued)

5.0 TURNOVER Total number of separations during 2010 (report for full-time employees only).
    Formula to be used for calculation:

                                         Total Number of Separations During 2010
                                                                                       x 100 = Separation Rate (%)
                                      Average Number of Employees During 2010

   Definitions
   Separations Include:                                    Separations Exclude:
    employee initiated resignations                           temporary employees
    organizations initiated terminations                      employees on an approved leave of absence
    permanent reduction in force                              part-time employees (employees working less than 35
    retirements and death                                      hours per week)
                                                               employees on temporary or indefinite layoff except those
                                                                who were actually terminated during a layoff in 2010

                                                                                            All
                                                                                         Employees
   a) Average Number of Employees During 2010                                          ________________

   b) Total Number of Separations During 2010                                          ________________

   c) Separation Rate (2010)                                                           ________________


6.0 Percentage charged for Banquet gratuity? __________ %

7.0 Number of rooms a Room Attendant/Housekeeper is expected to clean in an eight hour period? ________
8.0 Dollar amount paid for extra rooms cleaned $ _________
9.0 Do you pay Room Attendants/Housekeepers per unit instead of an hourly rate? ____ Yes ____ No
    If yes, per unit rate $ ______________      If paid by number of bedrooms or level of experience, send rate table.


10.0 Do you provide a free/discounted employee meal?
    1.0 ______ Yes, free employee meal
    2.0 ______ Yes, discounted meal
    3.0 ______ No




Hotel                                                                                                              2011
                                   WE NEED YOUR INPUT!

      A task force meeting is held biennially for each of our surveys. We need volunteers to revise current job
descriptions, establish new ones, or recommend changes for our survey. If you can help, please complete the
following information. We will contact you when a meeting is scheduled.


Name ________________________________________________________________________


Title _________________________________________________________________________


Organization ___________________________________________________________________


Telephone Number ________________________FAX Number____________________________


Check One:            MSEC Member                  Non-Member 



       To keep our compensation surveys up-to-date, we ask for your input. Please list any positions and/or
changes you would like to see in future surveys. Remember, in order for a position to publish, we must have at
least three participants reporting data.

_____________________________________________________________________
_________


_____________________________________________________________________
_________


_____________________________________________________________________
_________


_____________________________________________________________________
_________


_____________________________________________________________________
_________



Hotel                                                                                                      2011
Hotel   2011
                                   DIRECTIONS AND DEFINITIONS
                               Please familiarize yourself with all instructions before filling out the questionnaire.

    No organization’s structure or job descriptions will match exactly the jobs outlined in this survey. It is critical that participating
    organizations match their jobs as closely as possible. Our objective is to provide survey results that accurately reflect competitive
    pay levels for jobs involving work of a similar nature and performed at a similar skill level.

     Use Data Closest To, But Not Later Than July 16, 2011.                      Job Title and Code
      If rates will change within next 30 days, please report new rates.           Please provide your organization’s job title in the space provided
                                                                                   by each job. This helps us in working with job matches and
                                                                                   assists you in completing future surveys.
     Completion of Survey Information on Diskette in a
      Spreadsheet or Database File is Preferred.
      If you have computer print out sheets, please feel free to mail              Actual Rates
      these to us in lieu of completing the rate boxes. Be sure to mark             Report the number of employees receiving each actual rate. Do
      on the computer sheet the job number you are matching.                        not report averages.

     Report Employees in Denver Area/Resort Area Only                             Established Rate Range
                                                                                    Formally established limits of pay for a given job. Exclude step
                                                                                    progressions (wage increases granted at fixed intervals based
     Photocopy Questionnaire(s)
                                                                                    solely on length of service). Not all organizations have rate
      Please photocopy your completed questionnaire(s) for your
                                                                                    ranges.
records.
                                                                                    Minimum - The lowest rate that can be paid to an entry-level
     Review Job Descriptions                                                       employee who is qualified to perform the minimum requirements
      Do not merely match job titles. It is the content of the job that             of the job.
      determines a good match.
                                                                                    Maximum - The highest rate an employee can obtain in the job.
     Note Jobs With Several Levels
                                                                               Note: Please do not report the lowest actual rate of pay and the
      Please read all descriptions before determining a match.
                                                                               highest actual rate of pay for the rate range. We are surveying
                                                                               formally established ranges only.
     Report Only Employees Who Spend 70% Or More Of Their
      Time In The Described Function                                               Include:
      If an employee spends equal time in 2 different job Previously                 additional compensation granted in equal amounts to all
      classifications, do not report them in the survey.     80%
                                                                                         employees in a job (e.g., cost-of-living accumulations)
                                                                                     established range even if the position is vacant

     Do Not Report The Same Employee In More Than One Job                         Exclude:
                                                                                     overtime premiums; lead differentials, shift premiums
     Do Not Try To Force Match Every Employee                                       bonuses and gratuities
      It is not necessary that you report all your employees, nor is it              temporary and seasonal employees
      necessary that you report for every job in the survey.                         rates for unique situations, such as demotion or
                                                                                        accommodation, where an incumbent is paid more/less
     Report Only Straight-Time Rates for FULL-TIME Employees                           than you would normally pay for that position.
      (employees working at least 35 hours per week)

     Report HOURLY Rates for PART-TIME Employees


          Any questions about a job match or filling out this questionnaire should be directed to the MSEC Surveys Department
                                   at (303) 839 5177. Please return by Wednesday, August 10, 2011




Hotel                                                                                                                                     2011
                                                                   34 BELL CAPTAIN
                 OFFICE CLASSIFICATIONS                            Supervises Bell Persons. Calls Bell Persons to escort guests to
                                                                   rooms or perform related services. Do not include gratuity
                                                                   income.
49 PBX OPERATOR
Responsible for answering all incoming phone calls and             Work Space:
connecting caller to proper party. Must be knowledgeable of
hotel operation to respond to guest inquiries and handles
emergency situations. Also responsible for guest “wake-up          05 DESK CLERK
calls”. Do not include gratuity income.                            Registers and assigns rooms to guests. Issues room key and
                                                                   escort instructions to Bell Persons. Date-stamps, sorts and
Work Space:
                                                                   racks incoming mail/messages. Keeps records of room
                                                                   availability and guests’ accounts. Do not include gratuity
                                                                   income.
53 ACCOUNTING CLERK
Responsible for general accounting duties including one of the     Work Space:
following: accounts payable, accounts receivable, incoming
audit, and payroll. Do not include gratuity income.
                                                                   65 FRONT DESK SUPERVISOR
Work Space:
                                                                   Performs, coordinates and organizes daily activities of the
                                                                   front desk. Supervises and trains front desk personnel. Assists
                                                                   in scheduling and job performance evaluations. Do not
52 CATERING SECRETARY
                                                                   include gratuity income.
Responsible for general reception and secretarial duties
pertaining to catering functions. Type agreements, function        Work Space:
sheets and thank you letters for all meeting and meal
functions. Obtains guarantees for functions. Do not include
gratuity income.                                                   02 AUDITOR, NIGHT
                                                                   Closes receipts for the day. Processes all charges in each area
Work Space:
                                                                   of the hotel. May also be responsible for front desk and PBX.
                                                                   Do not include gratuity income.
40 DOOR ATTENDANT                                                  Work Space:
Greets and assists guests with their luggage. Maintains the
cleanliness of the hotel entrance. Assists guests with city and
hotel information. Assists guests in providing transportation to   79 MANAGER, NIGHT
their destination. Do not include gratuity income.                 Supervises the operation of the hotel during third shift.
                                                                   Resolves problems arising from guests’ complaints and/or
Work Space:
                                                                   reservations. Assigns duties and shifts to night workers. Do
                                                                   not include gratuity income.
78 VALET/PARKING ATTENDANT                                         Work Space:
Responsible for greeting guests and parking their cars. Issues
claim checks and retrieves cars for guests. Do not include
gratuity income.                                                   63 ASSISTANT FRONT OFFICE MANAGER
                                                                   Performs and oversees activities of front desk, PBX,
Work Space:
                                                                   reservations, and guest services along with the Front Office
                                                                   Manager. Do not include gratuity income.
35 BELL PERSON                                                     Work Space:
Escorts incoming hotel guests to rooms, and assists them with
hand luggage. May page guests in lobby, dining room or other
parts of hotel. Delivers messages and runs errands. Do not         07 FRONT OFFICE MANAGER
include gratuity income.                                           Supervises the operation of the main reservation desk in
                                                                   handling reservations, checking in/out guests. Resolves
Work Space:
                                                                   problems arising from guests’ complaints and reservations.
                                                                   Assigns duties and shifts to workers. Do not include gratuity
                                                                   income.
                                                                   Work Space:




2011 Hotel                                                                                                                Page 1
66 GUEST SERVICES RECEPTIONIST/                                       10 DIRECTOR OF HUMAN
CONCIERGE                                                             RESOURCES/PERSONNEL
Answers Guest Services phone. Records luggage runs in                 Responsible for the total human resource function of the hotel.
logbook. Answers guest questions and assists guests in making         Has jurisdiction over several or all of the following functions:
reservations for restaurants, entertainment attractions and           employment, placement, training, wage and salary
events, airlines, car rentals, etc. Maintains up-to-date listing of   administration, benefits administration, personnel records
restaurants, activities, airline schedules, city map, etc. May        maintenance, employee relations, and safety. Do not include
provide continental breakfast or cocktail hour. Do not include        gratuity income.
gratuity income.                                                      Work Space:
Work Space:

                                                                      57 RECEIVING/STOREROOM CLERK
67 GUEST SERVICES MANAGER                                             Responsible for receiving and stocking all incoming goods.
Responsible for overall operation of Guest Services area,             Processes requisitions. Do not include gratuity income.
including labor forecasts, hiring, training, requisitions,            Work Space:
scheduling of guest services staff. Coordinates travel
arrangements for guests, and handles special guest requests.
Do not include gratuity income.                                       11 PURCHASING AGENT
Work Space:                                                           Responsible for all buying for the organization. Interviews
                                                                      vendors to obtain information concerning product, price,
                                                                      ability of vendor to produce product or service, and delivery
12 RESERVATIONIST                                                     date. Reviews bid proposals from vendors and enters into
Accepts and confirms room reservations by phone, by mail or           contract within budgetary limitations. Do not include
by CRT. Familiarizes inquirer with hotel services available           gratuity income.
and room rates. Works closely with sales department to                Work Space:
forecast room occupancy and revenue levels. Do not include
gratuity income.
Work Space:                                                           68 SALES SECRETARY
                                                                      Assists Director of Sales and Marketing and Sales Managers
                                                                      in solicitation and booking of business through clerical,
48 RESERVATIONS MANAGER                                               telephone reception, and customer liaison activities. Handles
Responsible for management of the Reservations Department.            the reception of guests and prepares correspondence.
Supervises personnel to insure reservations are confirmed in          Processes booking tickets and/or status changes for hotel
accordance with hotel policies. Do not include gratuity               business. Do not include gratuity income.
income.                                                               Work Space:
Work Space:

                                                                      01 SALES MANAGER
86 SALES PERSON                                                       Solicits group and individual room business for the hotel.
Assists customers in merchandise selection.                           Outlines type of service offered and quotes prices. Verifies
Work Space:                                                           reservations by letters or draws up contracts. Do not include
                                                                      gratuity income.
                                                                      Work Space:
56 PERSONNEL GENERALIST
Screens and interviews applicants, does reference checks.
Performs clerical duties, maintains files, handles workers            09 DIRECTOR OF SALES AND MARKETING
compensation claims. May do benefit administration. Do not            Plans and administers sales policies and programs to promote
include gratuity income.                                              hotel patronage. Consults various publications to learn about
Work Space:                                                           contemplated conventions. Organizes prospect files to be used
                                                                      for promotional purposes. Do not include gratuity income.
                                                                      Work Space:




Page 2                                                                                                                2011 Hotel
55 ASSISTANT CONTROLLER                                              BANQUET SERVER
Assists Controller in all financial administrative duties. Do not    Serves meals to banquet patrons.
include gratuity income.                                                 82 Does Receive Gratuity
Work Space:                                                              31 Does Not Receive Gratuity
                                                                     Work Space:
04 CONTROLLER
Directs financial affairs of hotel. Prepares financial analyses of
                                                                     BANQUET CAPTAIN
operations. Establishes major economic objectives. Directs
                                                                     Supervises activities of workers at banquet functions.
preparation of budgets and financial forecasts. Determines
depreciation rates to apply to capitalized items. Do not                 83 Does Receive Gratuity
include gratuity income.                                                 16 Does Not Receive Gratuity
Work Space:                                                          Work Space:


88 ASSISTANT GENERAL MANAGER
                                                                     BANQUET MANAGER
This is the second highest level in the organization. Assists in
                                                                     Coordinates all banquet functions. Responsible for all banquet
the operation of the hotel. Functions as the General Manager
                                                                     personnel. Typically reports to the Director of Catering.
in his/her absence. Do not include gratuity income.
Work Space:                                                              84 Does Receive Gratuity
                                                                         45 Does Not Receive Gratuity.
                                                                     Work Space:

08 GENERAL MANAGER
Functions as Chief Executive Officer of the hotel.                   15 BARTENDER
Responsible for the overall operation of the hotel. Do not           Mixes and serves various ordered drinks. Collects payment for
include gratuity income.                                             drinks served. Keeps bar and supplies in clean and orderly
Work Space:                                                          condition. Assists in taking periodic inventories. Do not
                                                                     include gratuity income.
                                                                     Work Space:

         RESTAURANT/FOOD AND BEVERAGE CLASSIFICATIONS
                                                                     14 BAR MANAGER
87 BARISTA                                                           Oversees all functions of cocktail lounge. Supervises and
Cashiers and prepares drinks to order in counter service cage.       coordinates activities of bartenders and cocktail servers. Do
Takes orders for coffee drinks. Prepares sandwiches and              not include gratuity income.
salads.                                                              Work Space:
Work Space:

                                                                     32 COCKTAIL SERVER
BANQUET BARTENDER                                                    Serves cocktails to patrons according to established rules of
Performs the function of bartender for the guests at the             etiquette. Do not include gratuity income.
functions; including stocking the bar, prepping garnishes, etc.      Work Space:
    80 Does Receive Gratuity
    69 Does Not Receive Gratuity
Work Space:                                                          22 BAKER
                                                                     Reports to pastry chef. Coordinates with the pastry chef the
                                                                     use of bakers’ helpers. Assists in production of dessert buffet
BANQUET HOUSEPERSON                                                  and banquet desserts. Relieves the head baker and pastry chef
Handles set-up for all banquet functions. Removes and stores         when needed. Do not include gratuity income.
all banquet equipment including tables, chairs, displays, etc.       Work Space:
Assists banquet servers as directed.
     81 Does Receive Gratuity
     13 Does Not Receive Gratuity
Work Space:




2011 Hotel                                                                                                                    Page 3
25 BUTCHER                                                         28 PANTRY PERSON
Do not include gratuity income.                                    Prepares salads, appetizers, sandwich fillings, and other cold
Work Space:                                                        dishes. Measures and mixes ingredients to make salad
                                                                   dressings, cocktail sauces, gelatin salads, and cold desserts.
                                                                   Do not include gratuity income.
21 COOK, LINE                                                      Work Space:
Less experienced than First Cook. Roasts, fries and/or broils
food. May assist with banquet preparations. May also be
called Fry Cook, Broiler Cook or Second Cook. Do not               23 DINING ROOM ATTENDANT (Bus Person)
include gratuity income.                                           Carries dirty dishes from dining room to kitchen. Replaces
Work Space:                                                        soiled table linens and sets tables with silverware, glassware
                                                                   and dishes. Do not include gratuity income.
                                                                   Work Space:
20 COOK, FIRST
Most experienced cook who is not a chef. Prepares, seasons,
and cooks soups, sauces, meats, vegetables, desserts and other     74 STEWARD
foodstuffs. May be responsible for banquet preparation. Do         Maintains kitchen work areas and restaurant equipment and
not include gratuity income.                                       utensils in clean and orderly condition. Washes dishes.
Work Space:                                                        Sweeps and mops floors. Washes worktables, walls and meat
                                                                   blocks. Washes pots and pans by hand or places them in racks
                                                                   or on conveyor to dishwashing machine. Polishes silver. Do
19 CHEF, SOUS                                                      not include gratuity income.
Enforces good housekeeping and quality control in food             Work Space:
production. Creates recipes. Maintains controls over food and
labor costs. May change or make schedule if necessary. Do
not include gratuity income.                                       62 EXECUTIVE STEWARD
Work Space:                                                        Ensures adequate china and glassware supplies are clean and
                                                                   available for banquets and restaurants within the hotel.
                                                                   Ensures that all allocated areas are clean and hygienic.
71 CHEF, EXECUTIVE SOUS                                            Responsible for the hiring, firing and disciplinary action of
Assistant to the Executive Chef. Assumes responsibility for        dishwashers and stewards. Do not include gratuity income.
kitchen in absence of Executive Chef. Gives instructions to        Work Space:
cooking personnel in fine points of cooking. Responsible for
food preparation cost and portion control. Do not include
gratuity income.                                                   72 MINI-BAR ATTENDANT
Work Space:                                                        Maintains stock of mini-bar items. Replenishes mini-bars in
                                                                   all occupied rooms and daily check out rooms. Prepares
                                                                   billing for each mini-bar that has been used. Do not include
18 CHEF, EXECUTIVE                                                 gratuity income.
Responsible for supervision of all kitchen personnel and           Work Space:
preparation of all food. Supervises, coordinates, and
participates in activities of cooks and other kitchen personnel.
Selects and develops recipes and menus. Must have                  17 RESTAURANT CASHIER/HOSTESS
knowledge of all formalities of cooking such as setting up         Receives cash/checks from customers. Completes credit card
food displays, ice carving, etc. Responsible for all food and      transactions, counts money to verify amounts and issues
labor cost budgeting. Do not include gratuity income.              receipts. Greets and seats guests. Do not include gratuity
Work Space:                                                        income.
                                                                   Work Space:

61 PASTRY CHEF
Works and supervises the complete pastry and bakery
preparation area. Responsible for hiring, firing and
disciplinary action of pastry personnel. Do not include
gratuity income.
Work Space:




Page 4                                                                                                           2011 Hotel
33 ROOM SERVICE CASHIER/ORDER TAKER                                 43 RESTAURANT MANAGER
Performs all cash and charge transactions in the Guest Room         Coordinates food service activities for the restaurant. Reports
Dining Department. Answers the telephones and takes                 to the Food and Beverage Director. Do not include gratuity
accurate directions from guests in reference to orders. Rings       income.
orders on pre-check machine. The cashier is responsible to the      Work Space:
Hotel Controller and typically, reports to the Restaurant
Manager. Do not include gratuity income.
Work Space:                                                         24 FOOD & BEVERAGE DIRECTOR
                                                                    Coordinates all food service activities of hotel including
                                                                    banquets, room service, and restaurants. Estimates food and
ROOM SERVICE SERVER                                                 beverage costs and requisitions or purchases supplies. Do not
Responsible for food service to guests in their guest rooms.        include gratuity income.
    85 Does receive gratuity.                                       Work Space:
    51 Does not receive gratuity.
Work Space:

                                                                          BUILDING MAINTENANCE CLASSIFICATIONS
30 SERVER
Serves meals to patrons according to established rules of           77 HEALTH CLUB ATTENDANT
etiquette, working in a formal setting. Do not include              Maintains pool, pool areas, hot tubs, men’s and women’s
gratuity income.                                                    locker rooms, and exercise rooms to acceptable standards. Do
Work Space:                                                         not include gratuity income.
                                                                    Work Space:

64 CATERING SALES MANAGER
Coordinates sales of all catering functions including meetings      58 MAINTENANCE ENGINEER III (Junior)
and meals. Do not include gratuity income.                          Repairs and maintains physical structures of establishment,
Work Space:                                                         using hand tools and power tools. Paints structures and repairs
                                                                    woodwork. Completes minor repairs. This is the entry-level
                                                                    position. Do not include gratuity income.
44 CATERING DIRECTOR                                                Work Space:
Coordinates all catering functions including meetings and
meals. Responsible for hiring, firing and disciplinary action.
Do not include gratuity income.                                     59 MAINTENANCE ENGINEER II (Intermediate)
Work Space:                                                         Performs semi-skilled tasks including plumbing, minor
                                                                    electrical, carpentry, HVAC. Do not include gratuity
                                                                    income.
75 RESTAURANT SUPERVISOR                                            Work Space:
Handles the daily operation of a restaurant, and minor
emergencies in the absence of a manager. Cannot
hire/terminate employees. Do not include gratuity income.           60 MAINTENANCE ENGINEER I (Senior)
Work Space:                                                         Performs skilled maintenance tasks, and is knowledgeable in
                                                                    all areas of hotel maintenance. May require licensing. Journey
                                                                    level. Do not include gratuity income.
76 ASSISTANT RESTAURANT MANAGER                                     Work Space:
When acting in the absence of or in assistance with the
Restaurant Manager, assumes responsibility for all operations
of the restaurant. Hires/terminates, supervises and trains staff.
Monitors sanitation and inventory of supplies. Do not include
gratuity income.
Work Space:




2011 Hotel                                                                                                                 Page 5
54 CHIEF ENGINEER                                                   38 DIRECTOR OF HOUSEKEEPING
Responsible for management of maintenance department to             Maintains and directs the Housekeeping Department in
ensure hotel and equipment are maintained in good condition.        accordance with hotel standards. Purchases all supplies and
Supervises and trains maintenance personnel. Must be                linen. Reports to Rooms Division Manager or General
knowledgeable in all phases of maintenance; i.e., plumbing,         Manager. Do not include gratuity income.
electrical, HVAC, etc. Do not include gratuity income.              Work Space:
Work Space:

                                                                    41 SECURITY OFFICER
36 HOUSEPERSON                                                      Guards hotel property. May assist hotel guests with
Performs a variety of heavy housekeeping duties. Polishes           information and directions. May maintain various records,
floors using buffing machine and polish. Washes windows and         prepare reports and perform miscellaneous clerical and
screens. Moves furniture for maids to clean. Gathers and            maintenance duties. Do not include gratuity income.
disposes of trash. May remove dirty linen. Do not include           Work Space:
gratuity income.
Work Space:
                                                                    42 DIRECTOR OF SECURITY
                                                                    Has overall responsibility for security of the hotel. Supervises
37 ROOM ATTENDANT/HOUSEKEEPER                                       Security Officers. Do not include gratuity income.
Cleans rooms and halls. Sweeps and mops floors, vacuums             Work Space:
carpet, dusts furniture, makes beds. Cleans guest bathrooms.
Do not include gratuity income.
Work Space:                                                         73 SEWING SPECIALIST
                                                                    Manufactures, alters and repairs hotel linen and uniforms and
                                                                    guest clothing. Do not include gratuity income.
46 HOUSEKEEPING FLOOR SUPERVISOR                                    Work Space:
Supervises all cleaners. Typically reports to the Assistant
Director of Housekeeping. Do not include gratuity income.
Work Space:


39 LINEN ROOM/LAUNDRY ATTENDANT
Collects soiled linens for laundering, and receives and stores
linen supplies in linen closet. May tend laundering machines
to clean linens. Do not include gratuity income.
Work Space:


50 LAUNDRY SUPERVISOR
Supervises laundry staff. Inspects all linens and terry. Controls
the maintenance and upkeep of equipment and area. Instructs,
trains, and retrains staff. Schedules staff and prepares job
performance evaluations. Do not include gratuity income.
Work Space:


47 ASSISTANT DIRECTOR OF HOUSEKEEPING
Assists the Director of Housekeeping. In the absence of the
Director of Housekeeping, is responsible for the
Housekeeping Department functions.        Do not include
gratuity income.
Work Space:




Page 6                                                                                                              2011 Hotel

								
To top