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2012 Hotel questionnaire

VIEWS: 23 PAGES: 12

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




  2012 Hotel Industry Compensation Survey                                                                 10806



                                                                                    Return by:
          Survey Forms Online at:
           Survey Forms Online
                    at
https://www.msec.org/services/surveys/
                                                                           Wednesday,
   Pages/Survey-Questionnaires.aspx                                       August 15, 2012


                                    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 . . . . . . . . . . .           3
   52        Catering Secretary . . . . . . .               .   1    21        Cook, Line . . . . . . . . . .          3
   40        Door Attendant . . . . . . . .                 .   1    20        Cook, First . . . . . . . . . .         3
   78        Valet/Parking Attendant . . . . .              .   1    19        Chef, Sous . . . . . . . . . .          3
   35        Bell Person . . . . . . . . .                  .   1    71        Chef, Executive Sous . . . . . .        3
   34        Bell Captain . . . . . . . . .                 .   1    18        Chef, Executive . . . . . . . .         3
    5        Desk Clerk. . . . . . . . . .                  .   1    61        Pastry Chef . . . . . . . . . .         3
   65        Front Desk Supervisor . . . . . .              .   1    28        Pantry Person . . . . . . . . .         3
    2        Auditor, Night . . . . . . . .                 .   1    23        Dining Room Attendant (Bus Person) .    3
   79        Manager, Night . . . . . . . .                 .   1    74        Steward . . . . . . . . . . .           3
   63        Assistant Front Office Manager . .             .   1    62        Executive Steward . . . . . . .         3
    7        Front Office Manager . . . . . .               .   1    72        Mini-Bar Attendant . . . . . . .        3
   66        Guest Services Receptionist/Concierge          .   1    17        Restaurant Cashier/Hostess . . . .      3
   67        Guest Services Manager . . . . .               .   1    33        Room Service Cashier/Order Taker. .     3
   12        Reservationist . . . . . . . .                 .   1   85, 51     Room Service Server . . . . . .         3
   48        Reservations Manager . . . . . .               .   1    30        Server. . . . . . . . . . . .           3
   86        Sales Person . . . . . . . . .                 .   1    64        Catering Sales Manager . . . . .        3
   56        Personnel Generalist . . . . . .               .   1    44        Director of Catering . . . . . . .      3
** 10        Director of Human Resources . . .              .   2    75        Restaurant Supervisor . . . . . .       3
             (formerly Director of HR/Personnel)                     76        Assistant Restaurant Manager . . .      4
  57         Receiving/Storeroom Clerk . . . .              .   2    43        Restaurant Manager . . . . . . .        4
  11         Purchasing Agent . . . . . . .                 .   2    24        Food & Beverage Director . . . . .      4
  68         Sales Secretary . . . . . . . .                .   2
   1         Sales Manager . . . . . . . .                  .   2              Spa Classification
   9         Director of Sales and Marketing . .            .   2   * 90       Spa Receptionist . . . . . . . .           4
* 89         Retail Manager . . . . . . . .                 .   2   * 91       Spa Director . . . . . . . . .             4
  55         Assistant Controller . . . . . .               .   2
   4         Controller . . . . . . . . . .                 .   2              Building Maintenance
  88         Assistant General Manager . . . .              .   2     77       Health Club Attendant . . . . .       .    4
   8         General Manager . . . . . . .                  .   2     58       Maintenance Engineer III (Junior) .   .    4
                                                                      59       Maintenance Engineer II (Int.) . .    .    4
             Restaurant/Food and Beverage                             60       Maintenance Engineer I (Senior) .     .    4
 87          Barista . . . . . . . . .              .   .   .   2     54       Chief Engineer. . . . . . . .         .    4
80, 69       Banquet Bartender . . . . .            .   .   .   2     36       Houseperson . . . . . . . .           .    4
81, 13       Banquet Houseperson . . . .            .   .   .   2     37       Room Attendant/Housekeeper . .        .    4
82, 31       Banquet Server . . . . . .             .   .   .   2     46       Housekeeping Floor Supervisor . .     .    4
83, 16       Banquet Captain . . . . . .            .   .   .   2     39       Linen Room/Laundry Attendant . .      .    4
84, 45       Banquet Manager . . . . .              .   .   .   2     50       Laundry Supervisor . . . . . .        .    4
 15          Bartender . . . . . . . .              .   .   .   2     47       Assistant Director of Housekeeping    .    4
 14          Bar Manager . . . . . . .              .   .   .   2     38       Director of Housekeeping . . . .      .    4
 32          Cocktail Server . . . . . .            .   .   .   2     41       Security Officer . . . . . . .        .    4
                                                                      42       Director of Security . . . . . .      .    4
                                                                      73       Sewing Specialist . . . . . . .        .   4
          * Denotes a new position
         ** Denotes a change in job title/description




Hotel Industry                                                                                                        2012
                                    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 Total number of rooms:                             _______________

4.0 What is the total average percentage increase in pay received or projected to receive during 2011, 2012, and 2013
    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                        2011                2012                2013          2011              2012             2013
Management                     _______%           _______%            _______%      _______%          _______%          _______%

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


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

5.0 Is this hotel a (check one): ____ Select Service Hotel            or a ____ Full Service Hotel

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

7.0 If you matched Spa Director (code 91), is this position also responsible for retail operations (i.e., oversee
    merchandising of retail products)? ____ Yes        ____ No




Hotel Industry                                                                                                                  2012
                        GENERAL INFORMATION QUESTIONNAIRE (continued)

8.0 TURNOVER Total number of separations during 2011 (report for full-time employees only).
    Formula to be used for calculation:

                                          Total Number of Separations During 2011
                                                                                        x 100 = Separation Rate (%)
                                       Average Number of Employees During 2011

    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 2011

                                                                                             All
                                                                                          Employees
    a) Average Number of Employees During 2011                                          ________________

    b) Total Number of Separations During 2011                                          ________________

    c) Separation Rate (2011)                                                           ________________


9.0 Percentage charged for Banquet gratuity? __________ %

10.0 Number of rooms a Room Attendant/Housekeeper is expected to clean in an eight hour period? ________
11.0 Dollar amount paid for extra rooms cleaned $ _________
12.0 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.


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




Hotel Industry                                                                                                     2012
                                   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 Industry                                                                                             2012
                                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 14,                           (employees working at least 35 hours per week or
     2012.                                                                      are fully equivalent)
     If rates will change within next 30 days, please                          Report HOURLY Rates for PART-TIME
report new rates.                                                               Employees

    Submitting Survey Data
     You have 3 options – 1) Enter your data on the rate
     sheet included in this packet, 2) Go to
     www.msec.org,        select      Services,     Surveys,
     Questionnaire and follow the directions to download
     the collection sheet and questionnaire to your
     computer, 3) If you have access to your salary data
     in your payroll or HRIS system, download your data
     and submit an Excel spreadsheet instead of entering
     the data into the spreadsheet or manually
     completing the rate sheet.
 Report Employees in Denver Area / Resort Area
     Only
     Metro Denver – Adams, Arapahoe, Boulder,
     Broomfield, Denver, Douglas and Jefferson and
     Gilpin counties
     Resort Area – Pitkin, Grand, Park, Lake, Chaffee,
     Garfield, Summit, Clear Creek, Eagle, Gunnison and
     Routt counties
 Photocopy Questionnaire(s)
     Please photocopy your completed questionnaire(s)
for your records.
 Review Job Descriptions
     Do not merely match job titles. It is the content of the
     job that determines a good match.
 Note Jobs With Several Levels
     Please read all descriptions before determining a
     match.
 Report Only Employees Who Spend 70% Or
     More Of Their Time In The Described Function
     If an employee spends equal time in 2 different job
     classifications, do not report them in the survey.
 Do Not Report The Same Employee In More Than
     One Job
 Do Not Try To Force Match Every Employee
     It is not necessary that you report all your
     employees, nor is it necessary that you report for
     every job in the survey.
 Report Only Straight-Time Rates for FULL-TIME
     Employees




Hotel Industry                                                                                                                        2012
   Job Title and Code
    Please provide your organization’s job title in the                  Include:
    space provided by each job. This helps us in working                   additional compensation granted in equal
    with job matches and assists you in completing future                     amounts to all employees in a job (e.g., cost-of-
    surveys.                                                                  living accumulations)
                                                                           established range even if the position is vacant
   Actual Rates
    Report the number of employees receiving each                        Exclude:
    actual rate. Do not report averages.                                   overtime premiums; lead differentials, shift
                                                                          premiums
                                                                           bonuses and gratuities
   Established Rate Range
                                                                           temporary and seasonal employees
    Formally established limits of pay for a given job.
                                                                           rates for unique situations, such as demotion or
    Exclude step progressions (wage increases granted
                                                                             accommodation, where an incumbent is paid
    at fixed intervals based solely on length of service).
                                                                             more/less than you would normally pay for that
    Not all organizations have rate ranges.
                                                                             position.
    Minimum - The lowest rate that can be paid to an
    entry-level employee who is qualified to perform the
    minimum requirements of the job.

    Maximum - The highest rate an employee can
    obtain in the job.

Note: Please do not report the lowest actual rate of pay
and the highest actual rate of pay for the rate range. We
are surveying formally established ranges only.
        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 15, 2012




Hotel                                                                                                                    2011
                                                                   79 MANAGER, NIGHT
                 OFFICE CLASSIFICATIONS                            Supervises the operation of the hotel during third shift.
                                                                   Resolves problems arising from guests’ complaints and/or
                                                                   reservations. Assigns duties and shifts to night workers. Do
49 PBX OPERATOR
                                                                   not include gratuity income.
Responsible for answering all incoming phone calls and
connecting caller to proper party. Must be knowledgeable of        63 ASSISTANT FRONT OFFICE MANAGER
hotel operation to respond to guest inquiries and handles          Performs and oversees activities of front desk, PBX,
emergency situations. Also responsible for guest “wake-up          reservations, and guest services along with the Front Office
calls”. Do not include gratuity income.                            Manager. Do not include gratuity income.
53 ACCOUNTING CLERK                                                07 FRONT OFFICE MANAGER
Responsible for general accounting duties including one of the     Supervises the operation of the main reservation desk in
following: accounts payable, accounts receivable, incoming         handling reservations, checking in/out guests. Resolves
audit, and payroll. Do not include gratuity income.                problems arising from guests’ complaints and reservations.
                                                                   Assigns duties and shifts to workers. Do not include gratuity
52 CATERING SECRETARY
                                                                   income.
Responsible for general reception and secretarial duties
pertaining to catering functions. Type agreements, function        66 GUEST SERVICES RECEPTIONIST/
sheets and thank you letters for all meeting and meal              CONCIERGE
functions. Obtains guarantees for functions. Do not include        Answers Guest Services phone. Records luggage runs in
gratuity income.                                                   logbook. Answers guest questions and assists guests in making
                                                                   reservations for restaurants, entertainment attractions and
40 DOOR ATTENDANT                                                  events, airlines, car rentals, etc. Maintains up-to-date listing of
Greets and assists guests with their luggage. Maintains the        restaurants, activities, airline schedules, city map, etc. May
cleanliness of the hotel entrance. Assists guests with city and
                                                                   provide continental breakfast or cocktail hour. Do not include
hotel information. Assists guests in providing transportation to
                                                                   gratuity income.
their destination. Do not include gratuity income.
                                                                   67 GUEST SERVICES MANAGER
78 VALET/PARKING ATTENDANT                                         Responsible for overall operation of Guest Services area,
Responsible for greeting guests and parking their cars. Issues     including labor forecasts, hiring, training, requisitions,
claim checks and retrieves cars for guests. Do not include         scheduling of guest services staff. Coordinates travel
gratuity income.                                                   arrangements for guests, and handles special guest requests.
35 BELL PERSON                                                     Do not include gratuity income.
Escorts incoming hotel guests to rooms, and assists them with
                                                                   12 RESERVATIONIST
hand luggage. May page guests in lobby, dining room or other       Accepts and confirms room reservations by phone, by mail or
parts of hotel. Delivers messages and runs errands. Do not         by CRT. Familiarizes inquirer with hotel services available
include gratuity income.                                           and room rates. Works closely with sales department to
34 BELL CAPTAIN                                                    forecast room occupancy and revenue levels. Do not include
Supervises Bell Persons. Calls Bell Persons to escort guests to    gratuity income.
rooms or perform related services. Do not include gratuity
                                                                   48 RESERVATIONS MANAGER
income.                                                            Responsible for management of the Reservations Department.
05 DESK CLERK                                                      Supervises personnel to insure reservations are confirmed in
Registers and assigns rooms to guests. Issues room key and         accordance with hotel policies. Do not include gratuity
escort instructions to Bell Persons. Date-stamps, sorts and        income.
racks incoming mail/messages. Keeps records of room
                                                                   86 SALES PERSON
availability and guests’ accounts. Do not include gratuity         Assists customers in merchandise selection.
income.
                                                                   56 PERSONNEL GENERALIST
65 FRONT DESK SUPERVISOR                                           Screens and interviews applicants, does reference checks.
Performs, coordinates and organizes daily activities of the        Performs clerical duties, maintains files, handles workers
front desk. Supervises and trains front desk personnel. Assists    compensation claims. May do benefit administration. Do not
in scheduling and job performance evaluations. Do not
                                                                   include gratuity income.
include gratuity income.

02 AUDITOR, NIGHT
Closes receipts for the day. Processes all charges in each area
of the hotel. May also be responsible for front desk and PBX.
Do not include gratuity income.


2012 Hotel Industry                                                                                                          Page 1
Job Title Change                                                     88 ASSISTANT GENERAL MANAGER
10 DIRECTOR OF HUMAN RESOURCES                                       This is the second highest level in the organization. Assists in
Responsible for the total human resource function of the hotel.      the operation of the hotel. Functions as the General Manager
Has jurisdiction over several or all of the following functions:     in his/her absence. Do not include gratuity income.
employment, placement, training, wage and salary
administration, benefits administration, personnel records           08 GENERAL MANAGER
maintenance, employee relations, and safety. Do not include          Functions as Chief Executive Officer of the hotel.
gratuity income.                                                     Responsible for the overall operation of the hotel. Do not
                                                                     include gratuity income.
57 RECEIVING/STOREROOM CLERK
Responsible for receiving and stocking all incoming goods.                     RESTAURANT/FOOD AND BEVERAGE
Processes requisitions. Do not include gratuity income.              87 BARISTA
                                                                     Cashiers and prepares drinks to order in counter service cage.
11 PURCHASING AGENT
                                                                     Takes orders for coffee drinks. Prepares sandwiches and
Responsible for all buying for the organization. Interviews
                                                                     salads.
vendors to obtain information concerning product, price,
ability of vendor to produce product or service, and delivery        BANQUET BARTENDER
date. Reviews bid proposals from vendors and enters into             Performs the function of bartender for the guests at the
contract within budgetary limitations. Do not include                functions; including stocking the bar, prepping garnishes, etc.
gratuity income.
                                                                          80 Does Receive Gratuity
68 SALES SECRETARY                                                        69 Does Not Receive Gratuity
Assists Director of Sales and Marketing and Sales Managers           BANQUET HOUSEPERSON
in solicitation and booking of business through clerical,            Handles set-up for all banquet functions. Removes and stores
telephone reception, and customer liaison activities. Handles        all banquet equipment including tables, chairs, displays, etc.
the reception of guests and prepares correspondence.                 Assists banquet servers as directed.
Processes booking tickets and/or status changes for hotel
                                                                          81 Does Receive Gratuity
business. Do not include gratuity income.
                                                                          13 Does Not Receive Gratuity
01 SALES MANAGER                                                     BANQUET SERVER
Solicits group and individual room business for the hotel.           Serves meals to banquet patrons.
Outlines type of service offered and quotes prices. Verifies
                                                                          82 Does Receive Gratuity
reservations by letters or draws up contracts. Do not include
gratuity income.                                                          31 Does Not Receive Gratuity
                                                                     BANQUET CAPTAIN
09 DIRECTOR OF SALES AND MARKETING                                   Supervises activities of workers at banquet functions.
Plans and administers sales policies and programs to promote
                                                                          83 Does Receive Gratuity
hotel patronage. Consults various publications to learn about
contemplated conventions. Organizes prospect files to be used             16 Does Not Receive Gratuity
for promotional purposes. Do not include gratuity income.            BANQUET MANAGER
                                                                     Coordinates all banquet functions. Responsible for all banquet
New Position                                                         personnel. Typically reports to the Director of Catering.
89 RETAIL MANAGER
                                                                          84 Does Receive Gratuity
Oversees all merchandise and guest service operations for the
gift shop. Responsible for managing and developing the retail             45 Does Not Receive Gratuity.
merchandise program. Develops retail concepts in alignment           15 BARTENDER
with brand positioning. Builds solid supplier relationships and      Mixes and serves various ordered drinks. Collects payment for
supplier confidence to create numerous promotional                   drinks served. Keeps bar and supplies in clean and orderly
campaigns. Oversees ordering of equipment and supplies, and          condition. Assists in taking periodic inventories. Do not
maintains inventory control for retail area. Requires high           include gratuity income.
school diploma or equivalent.
                                                                     14 BAR MANAGER
55 ASSISTANT CONTROLLER                                              Oversees all functions of cocktail lounge. Supervises and
Assists Controller in all financial administrative duties. Do not    coordinates activities of bartenders and cocktail servers. Do
include gratuity income.                                             not include gratuity income.
04 CONTROLLER                                                        32 COCKTAIL SERVER
Directs financial affairs of hotel. Prepares financial analyses of   Serves cocktails to patrons according to established rules of
operations. Establishes major economic objectives. Directs           etiquette. Do not include gratuity income.
preparation of budgets and financial forecasts. Determines
depreciation rates to apply to capitalized items. Do not
include gratuity income.

Page 2                                                                                                     2012 Hotel Industry
22 BAKER                                                           74 STEWARD
Reports to pastry chef. Coordinates with the pastry chef the       Maintains kitchen work areas and restaurant equipment and
use of bakers’ helpers. Assists in production of dessert buffet    utensils in clean and orderly condition. Washes dishes.
and banquet desserts. Relieves the head baker and pastry chef      Sweeps and mops floors. Washes worktables, walls and meat
when needed. Do not include gratuity income.                       blocks. Washes pots and pans by hand or places them in racks
                                                                   or on conveyor to dishwashing machine. Polishes silver. Do
25 BUTCHER                                                         not include gratuity income.
Do not include gratuity income.
                                                                   62 EXECUTIVE STEWARD
21 COOK, LINE                                                      Ensures adequate china and glassware supplies are clean and
Less experienced than First Cook. Roasts, fries and/or broils      available for banquets and restaurants within the hotel.
food. May assist with banquet preparations. May also be            Ensures that all allocated areas are clean and hygienic.
called Fry Cook, Broiler Cook or Second Cook. Do not               Responsible for the hiring, firing and disciplinary action of
include gratuity income.                                           dishwashers and stewards. Do not include gratuity income.

20 COOK, FIRST                                                     72 MINI-BAR ATTENDANT
Most experienced cook who is not a chef. Prepares, seasons,        Maintains stock of mini-bar items. Replenishes mini-bars in
and cooks soups, sauces, meats, vegetables, desserts and other     all occupied rooms and daily check out rooms. Prepares
foodstuffs. May be responsible for banquet preparation. Do         billing for each mini-bar that has been used. Do not include
not include gratuity income.                                       gratuity income.

19 CHEF, SOUS                                                      17 RESTAURANT CASHIER/HOSTESS
Enforces good housekeeping and quality control in food             Receives cash/checks from customers. Completes credit card
production. Creates recipes. Maintains controls over food and      transactions, counts money to verify amounts and issues
labor costs. May change or make schedule if necessary. Do          receipts. Greets and seats guests. Do not include gratuity
not include gratuity income.                                       income.
71 CHEF, EXECUTIVE SOUS                                            33 ROOM SERVICE CASHIER/ORDER TAKER
Assistant to the Executive Chef. Assumes responsibility for        Performs all cash and charge transactions in the Guest Room
kitchen in absence of Executive Chef. Gives instructions to        Dining Department. Answers the telephones and takes
cooking personnel in fine points of cooking. Responsible for       accurate directions from guests in reference to orders. Rings
food preparation cost and portion control. Do not include          orders on pre-check machine. The cashier is responsible to the
gratuity income.                                                   Hotel Controller and typically, reports to the Restaurant
                                                                   Manager. Do not include gratuity income.
18 CHEF, EXECUTIVE
Responsible for supervision of all kitchen personnel and           ROOM SERVICE SERVER
preparation of all food. Supervises, coordinates, and              Responsible for food service to guests in their guest rooms.
participates in activities of cooks and other kitchen personnel.
                                                                        85 Does Receive Gratuity.
Selects and develops recipes and menus. Must have
knowledge of all formalities of cooking such as setting up              51 Does Not Receive Gratuity.
food displays, ice carving, etc. Responsible for all food and      30 SERVER
labor cost budgeting. Do not include gratuity income.              Serves meals to patrons according to established rules of
                                                                   etiquette, working in a formal setting. Do not include
61 PASTRY CHEF                                                     gratuity income.
Works and supervises the complete pastry and bakery
preparation area. Responsible for hiring, firing and               64 CATERING SALES MANAGER
disciplinary action of pastry personnel. Do not include            Coordinates sales of all catering functions including meetings
gratuity income.                                                   and meals. Do not include gratuity income.

28 PANTRY PERSON                                                   44 CATERING DIRECTOR
Prepares salads, appetizers, sandwich fillings, and other cold     Coordinates all catering functions including meetings and
dishes. Measures and mixes ingredients to make salad               meals. Responsible for hiring, firing and disciplinary action.
dressings, cocktail sauces, gelatin salads, and cold desserts.     Do not include gratuity income.
Do not include gratuity income.
                                                                   75 RESTAURANT SUPERVISOR
23 DINING ROOM ATTENDANT (Bus Person)                              Handles the daily operation of a restaurant, and minor
Carries dirty dishes from dining room to kitchen. Replaces         emergencies in the absence of a manager. Cannot
soiled table linens and sets tables with silverware, glassware     hire/terminate employees. Do not include gratuity income.
and dishes. Do not include gratuity income.




2012 Hotel Industry                                                                                                      Page 3
76 ASSISTANT RESTAURANT MANAGER                                     54 CHIEF ENGINEER
When acting in the absence of or in assistance with the             Responsible for management of maintenance department to
Restaurant Manager, assumes responsibility for all operations       ensure hotel and equipment are maintained in good condition.
of the restaurant. Hires/terminates, supervises and trains staff.   Supervises and trains maintenance personnel. Must be
Monitors sanitation and inventory of supplies. Do not include       knowledgeable in all phases of maintenance; i.e., plumbing,
gratuity income.                                                    electrical, HVAC, etc. Do not include gratuity income.

43 RESTAURANT MANAGER                                               36 HOUSEPERSON
Coordinates food service activities for the restaurant. Reports     Performs a variety of heavy housekeeping duties. Polishes
to the Food and Beverage Director. Do not include gratuity          floors using buffing machine and polish. Washes windows and
income.                                                             screens. Moves furniture for maids to clean. Gathers and
                                                                    disposes of trash. May remove dirty linen. Do not include
24 FOOD & BEVERAGE DIRECTOR                                         gratuity income.
Coordinates all food service activities of hotel including
banquets, room service, and restaurants. Estimates food and         37 ROOM ATTENDANT/HOUSEKEEPER
beverage costs and requisitions or purchases supplies. Do not       Cleans rooms and halls. Sweeps and mops floors, vacuums
include gratuity income.                                            carpet, dusts furniture, makes beds. Cleans guest bathrooms.
                                                                    Do not include gratuity income.

                    SPA CLASSIFICATION                              46 HOUSEKEEPING FLOOR SUPERVISOR
                                                                    Supervises all cleaners. Typically reports to the Assistant
                                                                    Director of Housekeeping. Do not include gratuity income.
New Position
90 SPA RECEPTIONIST                                                 39 LINEN ROOM/LAUNDRY ATTENDANT
Responsible for greeting all guests in a friendly and               Collects soiled linens for laundering, and receives and stores
professional manner. Makes and confirms reservations.               linen supplies in linen closet. May tend laundering machines
Receives payments for all spa treatments. Reviews                   to clean linens. Do not include gratuity income.
appointments for the day; notifies all therapists without
appointments of on-call status. Requires high school diploma        50 LAUNDRY SUPERVISOR
or equivalent.                                                      Supervises laundry staff. Inspects all linens and terry. Controls
                                                                    the maintenance and upkeep of equipment and area. Instructs,
New Position                                                        trains, and retrains staff. Schedules staff and prepares job
91 SPA DIRECTOR                                                     performance evaluations. Do not include gratuity income.
Oversees the staff and operations of the spa. Assists in
preparation of annual budget and upholds monthly budget.            47 ASSISTANT DIRECTOR OF HOUSEKEEPING
Interviews and selects staff. Typically requires bachelor’s         Assists the Director of Housekeeping. In the absence of the
degree.                                                             Director of Housekeeping, is responsible for the
                                                                    Housekeeping Department functions.        Do not include
         BUILDING MAINTENANCE CLASSIFICATION                        gratuity income.

                                                                    38 DIRECTOR OF HOUSEKEEPING
77 HEALTH CLUB ATTENDANT                                            Maintains and directs the Housekeeping Department in
Maintains pool, pool areas, hot tubs, men’s and women’s
                                                                    accordance with hotel standards. Purchases all supplies and
locker rooms, and exercise rooms to acceptable standards. Do
                                                                    linen. Reports to Rooms Division Manager or General
not include gratuity income.                                        Manager. Do not include gratuity income.
58 MAINTENANCE ENGINEER III (Junior)
                                                                    41 SECURITY OFFICER
Repairs and maintains physical structures of establishment,
                                                                    Guards hotel property. May assist hotel guests with
using hand tools and power tools. Paints structures and repairs
                                                                    information and directions. May maintain various records,
woodwork. Completes minor repairs. This is the entry-level
                                                                    prepare reports and perform miscellaneous clerical and
position. Do not include gratuity income.
                                                                    maintenance duties. Do not include gratuity income.
59 MAINTENANCE ENGINEER II (Intermediate)
                                                                    42 DIRECTOR OF SECURITY
Performs semi-skilled tasks including plumbing, minor
                                                                    Has overall responsibility for security of the hotel. Supervises
electrical, carpentry, HVAC. Do not include gratuity                Security Officers. Do not include gratuity income.
income.
                                                                    73 SEWING SPECIALIST
60 MAINTENANCE ENGINEER I (Senior)                                  Manufactures, alters and repairs hotel linen and uniforms and
Performs skilled maintenance tasks, and is knowledgeable in         guest clothing. Do not include gratuity income.
all areas of hotel maintenance. May require licensing. Journey
level. Do not include gratuity income.



Page 4                                                                                                     2012 Hotel Industry

								
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