Prepare daily Restaurant Revenue Report data by auditing Point of Service tapes/journals to breakdown revenue, covers, waiters' fees, tips paid out and settlements by type and cashier. Run audit reports/journals from the front office system, Point of Service and the computer. Make corrections and adjustments and handle all computer problems that might occur throughout the

Prepare food of consistent quality following recipe cards and production and portion standards, per check from servers. Start food items that are prepared ahead of time, making sure not to over prepare estimated needs. Date all food containers and rotate as per HEI Hotels and Resorts standards, making sure that all perishables are kept at proper temperatures. Check pars f

Monitor servers and busperson adherence to all service standards. Supervise service of guests, being watchful of signals from guests in need of service. Assist manager to establish and monitor sidework duty completion. Maintain bank to HEI Hotels and Resorts standards. Read daily communication sheets from previous shift and prepare one for the following shift. Check floor

Greet customers immediately with a friendly and sincere welcome. Use a positive and clear speaking voice, listen to and understand requests, respond with appropriate action and provide accurate information such as outlet hours and local attractions. Complete the registration process by inputting and retrieving information from a computer system, confirming pertinent infor

Set up and deliver all food and beverage orders in accordance with established guidelines, procedures and policies as prescribed by company standards. Conduct floor sweeps and retrieve all food and beverage trays in order to maintain established sanitation guidelines. Set up and deliver all VIP amenities. Service all hospitality suites in accordance with Banquet Event Ord

Clean bathtub, toilet, sink, walls, mirrors, tiles, counters, and floor surfaces using cloths, mops, sponges, brushes, and/or cleaning agents by extending arms over head, bending, and stooping. Adhere to cleaning procedures and instructions for use of cleaning agents. Strip beds and make beds, changing bed linens, which may require lifting bedspreads weighing a maximum of

Prospect and solicit new and existing accounts to achieve or exceed revenue goals through telephone, email, outside sales calls, site inspections, and written communication. Understand and utilize monthly forecasting, annual budget processes, pace management, and productivity metrics to achieve financial targets. Apply yield management techniques and analyze historical da

Sort and verify accuracy of Night Audit work (primarily receivables aspect), i.e. including reconciliation of banquet check extensions, coding of banquets at cost, review and route sales and promotion checks with back up. Record department administration phone calls and inform Controller of any potential concern. Post city ledger payments in property management system, re

Prepare food of consistent quality following recipe cards and production and portion standards, per check from servers. Start food items that are prepared ahead of time, making sure not to over prepare estimated needs. Date all food containers and rotate as per HEI Hotels and Resorts standards, making sure that all perishables are kept at proper temperatures. Check pars f

Greet customers immediately with a friendly and sincere welcome. Use a positive and clear speaking voice, listen to and understand requests, respond with appropriate action and provide accurate information such as outlet hours and local attractions. Complete the registration process by inputting and retrieving information from a computer system, confirming pertinent infor

Implement and manage spa's daily quality process including goal communication, associate improvement, and compliance with HEI Hotels and Resorts' standards of product and performance, service recovery and problem resolution. Disseminate feedback from comment cards, guest satisfaction and service failure measurements and coach accordingly. Interview, hire, train, motivate,

Promptly and carefully sort soiled ware so that it can be put through the dish or pot machine properly. Quickly wash all ware and replace in storage areas as designated. Physical strength and stamina are essential to this position due to the high activity level. Keep dish machine properly cleaned and filled with water per hotel standards. Operate burnishing machine to ens

Interview, hire, train, recommend performance evaluations, resolve problems, provide open communication, and recommend discipline and/or termination when appropriate. Supervise the night audit/hotel associates; review and verify daily work. Supervise the balancing, reconciliation and closing of various daily accounts and prepare the daily statements to provide accurate, t

The following are specific contributions that must be developed during the training program in order to successfully complete the program and be placed in a hotel with or without reasonable accommodation Clean bathtub, toilet, sink, walls, mirrors, tiles, counters, and floor surfaces using cloths, mops, sponges, brushes, and/or cleaning agents by extending arms over head,

Supervise the production, preparation, and presentation of all foods for the hotel as assigned by the Executive Chef to ensure that a quality, consistent product is produced which conforms to all HEI/Franchise standards. Supervise Human Resources in the production and preparation areas of the kitchen in order to attract, retain and motivate the associates while providing