Hotel/Company: Crowne Plaza Arlington
Who to submit Resumes to: Karla Echols
Email: kechols@cparlington.com
Phone #: 817-394-5000
Open Positions: 4
#1-Front Office Assistant Manager
Essential Functions:
• Business Administration or related field plus one or more years hotel front office/guest services experience including supervisory experience, or an equivalent combination of education and experience. You may be required to work nights, weekends, and/or holidays.
• Manage day-to-day operations and assignments of the front office staff; schedule, plan, and assign work. Develop and communicate departmental strategies and goals. Communicate and enforce policies and procedures.
• Recommend and/or initiate salary, disciplinary, or other staffing/human resources-related actions in accordance with Company rules and policies. Alert management of potentially serious issues.
• Ensure all staff is properly trained on systems, security and cash handling procedures, and service standards and have the tools and equipment needed to effectively carry out their job functions.
• Monitor front office staff to ensure guests receive prompt, professional attention and personal recognition. Ensure guests are greeted upon arrival. Respond appropriately to guest complaints. Implement appropriate service recovery guidelines in order to ensure total guest satisfaction.
• Schedule and regularly conduct routine inspections of the front office and public areas to ensure the appearance of such areas reflects highly on the hotel, brand, and Company. Develop actions plans to correct any deficiencies.
• Analyze guest satisfaction data and develop and implement plans to achieve established goals related to guest satisfaction scores, front desk activities, Priority Club enrollments, etc.
• Achieve budgeted revenues, control labor costs & expenses, and maximize profitability within all areas of the front office. Participate in the preparation of the annual departmental operating budget and financial plans which support the overall objectives of the hotel.
• Maintain procedures for security of monies, credit and financial transactions, and guest security. Check billing instructions and guest credit for compliance with hotel credit policy
• Establish, implement, and maintain training and procedures for PBX to serve as a central communications point during emergency/crisis situations; develop and maintain relationships with local fire, police, and emergency personnel.
• Assist in managing hotel revenue generation and maximization through full utilization of company systems, business processes and specifications.
• Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include Accounting, Revenue Management, Sales and Marketing, Catering, Food and Beverage, Housekeeping, and Maintenance.
• Interact with outside contacts: Guests – to ensure their total satisfaction, Regulatory agencies – regarding safety and emergency matters, Other contacts as needed (professional organizations, community groups), Perform other duties as assigned, May serve “manager on duty” as required.
#2-Maintenance Representative
Essential Functions:
The Maintenance Representative will complete minor work orders such as replacing ceiling tiles, filters, light bulbs, patching vinyl, painting, repairs to pipe lines, toilets, sinks kitchen and laundry equipment, etc. and ensure that assigned equipment is prepared and operational for the following day’s work. He/She will refurbish furniture and fixtures within guest rooms such as cabinets, tables, chairs, doors, windows and counters and paint and finish furniture and fixtures in guest rooms, if needed. They will maintain the front entrance area, parking lot and/or garage, and street entrance in a clean and presentable manner and maintain the safety and cleanliness of the exterior of the facility, grounds, pool and exercise/sport facilities (including property signs and lighting). You will follow procedures that ensure the security of inventory and assets such as tools, supplies, equipment, furniture, televisions, etc., replenishes supplies and inventory in a timely and efficient manner, and minimizes waste. and may assist with other duties.
Qualifications:
Requirements include basic reading, writing and math skills and 1 or more year(s) of general building maintenance and repair experience. Completion of high school diploma or related vocational training is preferred. You may be required to work nights, weekends, and/or holidays. This job requires ability to perform the following: carrying, lifting pushing and/or pulling items weighing up to 100-300 pounds; frequently standing up and moving about the facility, frequently handling objects and equipment to maintain the facility, and frequently bending, stooping, kneeling, climbing and crawling.
#3-Line Cook
Essential Functions:
In this role you will prepare and cook orders for daily operations while you advise supervisor of low inventory items; assists in receiving items and taking inventory as required. You will maintain a clean, neat and well-organized work area, including but not limited to reach-ins, walk-ins and counters and may assist by performing ware washer or other kitchen duties as needed.
Qualifications:
Qualifications include basic reading, writing and math skills. Some food preparation experience or training is preferred.
An food service permit or valid health/food handler cards may be required by local or state government agency. You may be required to work nights, weekends, and/or holidays. This job requires ability to perform the following: carrying or lifting items weighing up to 50 pounds, standing up and moving about in the kitchen, handling food objects, products and utensils, bending, stooping and kneeling.
Ability to work a varied schedule, including evenings and weekends is required.
#4-Sous Chef full time hourly position
Essential Functions:
The Sous Chef position is responsible working alongside our Executive Chef in the managing, directing, and overseeing all operations of the entire Culinary and Stewarding departments of the hotel. Hands-on involvement in all aspects of the Culinary operation is required in this position. Ensures guest satisfaction in all areas of food quality and presentation.
The Sous Chef will assist with all functions related to the purchasing, production, preparation and presentation of all food for the hotel in a safe and sanitary work environment. The Sous Chef will ensure all Crowne Plaza standards and food safety regulations are met while producing a high quality food product for the hotel restaurant, room service and all hotel banquet events.
The Sous Chef will actively partner with our Executive Chef in planning and managing daily procedures of the kitchen and related areas as well as providing leadership and guidance to all culinary staff. Will participate in meeting hotel budget guidelines and ensuring food and labor costs are within approved budget constraints. Performs all essential functions while adhering to standards and food quality programs to ensure a consistent product. The Sous Chef will continually monitor and control the labor and food costs through various methods to achieve budget objectives while delivering a high quality product for all Crowne Plaza Hotel guests.
Requirements:
Minimum of 4 years in the culinary field with at least 2 years in culinary supervisory experience within a full-service hotel property or similar environment is preferred.
Requires advanced knowledge of the principles and techniques within the culinary profession including food costing skills, purchasing, cost controls and food safety knowledge, ability to manage and motivate team, ability to produce high quality menus and excel in a high volume and fast paced environment.
Ability to work a varied schedule, including evenings and weekends is required.