Jobs at The Hay-Adams

• Human Resources Generalist (Human Resources)

  Steeped in rich history and surrounded by the most iconic institutions of our nation, The Hay-Adams is the downtown Washington, D.C. hotel for discerning guests. Enveloped by views of the White House, St. John’s Church, and the scenic Lafayette Park, the 5-star accommodations at The Hay-Adams are the embodiment of refined residence. Marked by Washington, D.C.’s most accommodating amenities and dedicated services, The Hay-Adams is the boutique hotel of choice for the modern luxury traveler. The Hay-Adams offers an exceptional guest experience that goes beyond a good night’s sleep. Elevate your Career as an HR Generalist at our Hotel! With 5-star accommodations, including 124 refined guest rooms and 21 deluxe suites, The Hay-Adams is a luxury Downtown DC hotel unlike any other. The ideal candidate will possess an unmatched dedication to making a difference for our internal guests and our team members. We are currently seeking a phenomenal leader to become our Human Resources Generalist that supports the Human Resources Department in varies functional areas, including recruitment, onboarding, orientations, employee relations, benefits administration, employee recognition, human resources audits, training and filing. We are looking for a passionate HR professional who thrives in a dynamic environment and is eager to contribute and grow. If that is you, be part of our exceptional team and apply now! B. F. Saul Company Hospitality Group invites you to take your career to the next level! As a leading Owner and Management Company in the Hospitality Industry, our commitment to our team is in our “One Team!” values. Our integrated approach in obtaining top talent ensures key players who are committed to their professional and personal development represent our hotels, have a sound understanding of the industry, and possess significant attributes to enhance our culture. Joining our team says you are committed to guest satisfaction and promise to uphold the highest level of integrity.

• Baker (Pastry Cook) (Chefs/Kitchen)

  Steeped in rich history and surrounded by the most iconic institutions of our nation, The Hay-Adams is the downtown Washington, D.C. hotel for discerning guests. Enveloped by views of the White House, St. John’s Church, and the scenic Lafayette Park, the 5-star accommodations at The Hay-Adams are the embodiment of refined residence. Marked by Washington, D.C.’s most accommodating amenities and dedicated services, The Hay-Adams is the boutique hotel of choice for the modern luxury traveler. The Hay-Adams offers an exceptional guest experience that goes beyond a good night’s sleep. Essential Duties & Responsibilities 1.       The Hay Adams Handbook, the department Standard Operating Manual and our policies and procedures are part of this job description. 2.       Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely. 3.       Maintain and strictly abide by state sanitation/health regulations and hotel requirements.  4.       Meet with the Pastry or Executive Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance. 5.       Complete Opening Duties: a.       Inspect the cleanliness and working conditions of all tools, equipment and supplies. b.       Check production schedule and par. c.       Establish priority items for the day. d.       Inform the Pastry or Executive Chef of any supplies that need to be requisitioned. 6.       Prepare all menu items following recipes and yield guides, according to departmental   standards. 7.       Inform the Pastry or Executive Chef of any foreseeable shortages before items run out. 8.       Inform the Food & Beverage service staff of 86’d items and the amount of available menu specials throughout the meal period. 9.       Maintain proper storage procedures as specified by Health Department and hotel requirements. 10.   Minimize waste and maintain controls to attain forecasted food cost. Qualifications: To perform this job successfully an individual must be able to perform each essential duty to a satisfactory standard. The requirements listed below are representative of the knowledge skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Education:   High School diploma or equivalent vocational training certificate; certification of culinary training or apprenticeship preferred. License/Certification: Food handling certificate. Experience: Should have a minimum of 1-2 years of experience as Pastry Cook in hotels with similar style and standards. Basic Expectations: Demonstrates adequate pastry skills and operations. Be able to plan and prepare for restaurant, catering and special events. Be able to read and understand catering B.E.O.’s. Shows interest in participating in menu planning for dessert items, for all hotel food outlets.  Supervisory Responsibilities: This position has no supervisory responsibilities. Language Skills:  Must have good working knowledge of the English language ability to read and comprehend instructions, short correspondence, and memos. Ability to communicate in English with guests, co-workers and management to their understanding. Ability to communicate in a second language is a plus. Mathematical Skills:  Must be able to add, subtract, multiply and divide in all units of measurement, using numbers, common fractions and decimals. Reasoning Ability:  Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations. Ability to perform job functions with minimal supervision. Ability to work cohesively with co-workers as part of a team. Basic computer skills. Physical Ability:  While performing the duties of this job the employee is regularly required to talk and hear. The employee is frequently required to stand, walk and sit. The employee must regularly lift and/or move up to20-30 pounds, and occasionally lift and/or move up to 50 pounds. Standards of Conduct: The high ethical standards of The Hay-Adams must be upheld by all members of the company.  The policies relative to press relations, equal opportunity, discrimination, sexual harassment, vendor relations,   etc., stated in the employee handbook and manuals are inviolable.  We pride ourselves on providing a professional caring atmosphere for clients and all fellow employees and will achieve this goal through responsible actions.

• Chef de Cuisine (Chefs/Kitchen)

  Position Scope Assists Executive Chef in operating and managing the hotel kitchen on a daily basis with special emphasis on the Food & Beverage outlets.  Guaranties that high quality standards will be consistently achieved.  Ensures inventories are kept up to par, and food costs are kept within the budget. Essential Duties & Responsibilities 1. The Hay-Adams Handbook, the department Standard Operating Manual and our policies and procedures are part of this job description. 2. Supervises all phases of food production for the a la carte outlets and when necessary, banquets, private dining and employee cafeteria. 3.  Maintain and strictly abide by state sanitation/health regulations and hotel requirements. 4. Maintain complete knowledge of correct maintenance and use of equipment, properly and safely. 5.  Meet with the Executive Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance. 6. Opening shift – Ensures all scheduled staff shows up for scheduled time of work, and unlocks secured areas (i.e. reach-ins, walk-ins), secure keys according to procedures. 7.  Complete Opening Duties: Inspect the cleanliness and working conditions of all tools, equipment and supplies. Check production schedule and pars. Establish items for the day. 8.  Prepare all menu items following recipes and yield guides, according to departmental standards. 9.  Inform the Executive Chef of any foreseeable shortages before the item runs out. 10.   Inform the Food & Beverage service staff of 86’d items and the amount of available menu specials throughout the meal period. 11.   Maintain proper storage procedures as specified by Health Department and hotel requirements. 12.   Minimize waste and maintain controls to attain forecasted food costs. 13.   Will work with the Director of Restaurants in providing a high-level product that is innovative in both taste and appearance. 14.   Perform any other reasonable duties as required and directed. Qualifications To perform this job successfully an individual must be able to perform each essential duty to a satisfactory standard. The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform essential tasks. Supervisory Responsibilities Responsible for managing the Kitchen environment.  Includes line cooks, pantry staff, pastry staff and stewarding. Assist in training, directing work, addressing complaints and resolving problems, and promoting department Standards of Excellence. Education and Experience High school diploma or equivalent vocational training certificate; certification of culinary training or apprenticeship preferred; Sanitation and Hygiene certificate.  Three (3) years of experience as a Sous-Chef at a Four (4) star hotel or restaurant.  Food handling certificate preferred. Language Skills Must have good working knowledge of the English language ability to read and comprehend instructions, short correspondence, and memos.  Ability to communicate in English with guests, co-workers and management to their understanding.  Ability to communicate in a second language is a plus. Mathematical Skills Ability to add and subtract two-digit numbers and to multiply and divide with 10’s and 100’s.  Ability to perform these operations using units of American money and weight measurements, volume and distance. Reasoning Abilities Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions.  Ability to deal with problems involving a few concrete variables in standardized situations.  Ability to perform job functions with minimal supervision.  Ability to work cohesively with co-workers as part of a team.  Basic computer skills. Physical Abilities While performing the duties of this job the employee is regularly required to talk and hear. The employee is frequently required to stand, walk and sit.  The employee must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds.

• Cook (Chefs/Kitchen)

  Steeped in rich history and surrounded by the most iconic institutions of our nation, The Hay-Adams is the downtown Washington, D.C. hotel for discerning guests. Enveloped by views of the White House, St. John’s Church, and the scenic Lafayette Park, the 5-star accommodations at The Hay-Adams are the embodiment of refined residence. Marked by Washington, D.C.’s most accommodating amenities and dedicated services, The Hay-Adams is the boutique hotel of choice for the modern luxury traveler. The Hay-Adams offers an exceptional guest experience that goes beyond a good night’s sleep. The Line/Round Cooks  responsibility is to provide quality a la carte  service for  lunch and dinner in the Lafayette, Off The Record  and Private Dining/ and depending the schedule get  involved in banquet and catering functions. Essential Duties & Responsibilities 1.       The Hay Adams Handbook, the department Standard Operating Manual and our policies and procedures are part of this job description. 2.       Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely. 3.       Maintain and strictly abide by state sanitation/health regulations and hotel requirements.  4.       Meet with the Executive Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance. 5.       Complete Opening Duties: a.    Set up workstations with required mis en place, tools, equipment and supplies according to standards. b.    Inspect the cleanliness and working conditions of all tools, equipment and supplies. c.    Check production schedule and par. d.    Establish priority items for the day. e.    Inform the Executive Chef of any supplies that need to be requisitioned for the day’s tasks. 6.       Prepare all menu items following recipes and yield guides, according to departmental   standards. 7.       Inform the Executive Chef of any foreseeable shortages before items run out. 8.       Inform the Food & Beverage service staff of 86’d items and the amount of available menu specials throughout the meal period. 9.       Inform Executive Chef of any excess items that can be used in daily specials or elsewhere. 10.   Maintain proper storage procedures as specified by Health Department and hotel requirements. 11.   Continue prep work after the meal period for the next meal service. 12.   Minimize waste and maintain controls to attain forecasted food cost. 13.   Perform any other reasonable duties as required and directed. Qualifications: To perform this job successfully an individual must be able to perform each essential duty to a satisfactory standard. The requirements listed below are representative of the knowledge skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Education:   High School diploma or equivalent vocational training certificate; certification of culinary training or apprenticeship preferred. License/Certification: Food handling certificate. Experience: Should have a minimum of 1-2 Years of experience as Line Cook in Hotels with similar Style and Standards. Basic Expectations: Able to handle busy a la carte service for Lafayette Restaurant, Off The Record and Private Dining. Be able to plan, anticipate and prepare ahead for high volume restaurant use. Being asked to work on the line or work for banquets and catering functions.  Shows interest in participating in menu planning, is bright, organized, quality and detail oriented.  Supervisory Responsibilities: This position has no supervisory responsibilities. Language Skills:  Must have good working knowledge of the English language ability to read and comprehend instructions, short correspondence, and memos. Ability to communicate in English with guests, co-workers and management to their understanding. Ability to communicate in a second language is a plus. Mathematical Skills:  Must be able to add, subtract, multiply and divide in all units of measurement, using numbers, common fractions and decimals. Reasoning Ability:  Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations. Ability to perform job functions with minimal supervision. Ability to work cohesively with co-workers as part of a team. Basic computer skills. Physical Ability:  While performing the duties of this job the employee is regularly required to talk and hear. The employee is frequently required to stand, walk and sit. The employee must regularly lift and/or move up to 20-30 pounds, and occasionally lift and/or move up to 50 pounds. Standards of Conduct: The high ethical standards of The Hay-Adams must be upheld by all members of the company.  The policies relative to press relations, equal opportunity, discrimination, sexual harassment, vendor relations,   etc., stated in the employee handbook and manuals are inviolable.  We pride ourselves on providing a professional caring atmosphere for clients and all fellow employees and will achieve this goal through responsible actions.

• In Room Dining Server (Food & Beverage)

  Steeped in rich history and surrounded by the most iconic institutions of our nation, The Hay-Adams is the downtown Washington, D.C. hotel for discerning guests. Enveloped by views of the White House, St. John’s Church, and the scenic Lafayette Park, the 5-star accommodations at The Hay-Adams are the embodiment of refined residence. Marked by Washington, D.C.’s most accommodating amenities and dedicated services, The Hay-Adams is the boutique hotel of choice for the modern luxury traveler. The Hay-Adams offers an exceptional guest experience that goes beyond a good night’s sleep. Position Scope Provide excellent guest service according to the Hay Adams Standard.  Prepare and deliver Room Service orders and amenities to guest rooms, execute designated side-work.  Maintain a high standard of sanitation and cleanliness. Qualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Supervisory Responsibilities This job has no supervisory responsibilities. Education and/or Experience High school diploma or general education degree (GED); or three to six months related experience and/or training; or equivalent combination of education and experience. Language Skills Must have good working knowledge of the English language - ability to read and comprehend instructions, short correspondence, and memos. Ability to write simple correspondence and effectively present information in one-on-one and small group situations to guest and other employees of the organization. Mathematical Skills Ability to add and subtract two-digit numbers and to multiply and divide with 10’s and 100’s. Ability to perform these operations using units of American money and weight measurements, volume and distance. Reasoning Ability Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations. Physical Ability The physical demands described here are representative of those that must be met by any employee to successfully perform the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand, walk, use hands to finger, handle, or feel, reach with hands and arms, and talk or hear. The employee is occasionally required to stoop, kneel, crouch, or crawl. The employee must regularly lift and/or move up to 25 pounds and frequently lift and/or move up to 50 pounds. Work Environment The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Lafayette Host/Hostess (Food & Beverage)

  Steeped in rich history and surrounded by the most iconic institutions of our nation, The Hay-Adams is the downtown Washington, D.C. hotel for discerning guests. Enveloped by views of the White House, St. John’s Church, and the scenic Lafayette Park, the 5-star accommodations at The Hay-Adams are the embodiment of refined residence. Marked by Washington, D.C.’s most accommodating amenities and dedicated services, The Hay-Adams is the boutique hotel of choice for the modern luxury traveler. The Hay-Adams offers an exceptional guest experience that goes beyond a good night’s sleep. Provides the first point of contact to Lafayette restaurant for all guests, through the coordination of all reservations to the dining room by phone or in person. Greets and assists all guests at the restaurant entrance, assists in seating and menu presentation. Coordinates with all managers and service staff essential details of patrons in the dining room.   Essential Duties & Responsibilities

• Server (Lafayette Restaurant) (Food & Beverage)

  Steeped in rich history and surrounded by the most iconic institutions of our nation, The Hay-Adams is the downtown Washington, D.C. hotel for discerning guests. Enveloped by views of the White House, St. John’s Church, and the scenic Lafayette Park, the 5-star accommodations at The Hay-Adams are the embodiment of refined residence. Marked by Washington, D.C.’s most accommodating amenities and dedicated services, The Hay-Adams is the boutique hotel of choice for the modern luxury traveler. The Hay-Adams offers an exceptional guest experience that goes beyond a good night’s sleep. Position Scope To provide excellent guest service and a “wow” dining experience by anticipating guest needs. To effectively take orders, deliver food and beverage orders and maintain assigned stations.  Promote the Lafayette Restaurant and The Hay-Adams. Qualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Supervisory Responsibilities This job has no supervisory responsibilities. Education and/or Experience High school diploma or general education degree (GED); or three to six months related experience and/or training; or equivalent combination of education and experience. Language Skills Must have good working knowledge of the English language - ability to read and comprehend instructions, short correspondence, and memos. Ability to write simple correspondence and effectively present information in one-on-one and small group situations to guest and other employees of the organization. Mathematical Skills Ability to add and subtract two digit numbers and to multiply and divide with 10’s and 100’s. Ability to perform these operations using units of American money and weight measurements, volume and distance. Reasoning Ability Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations. Physical Ability The physical demands described here are representative of those that must be met by any employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand, walk, use hands to finger, handle, or feel, reach with hands and arms, and talk or hear. The employee is occasionally required to stoop, kneel, crouch, or crawl. The employee must regularly lift and/or move up to 25 pounds and frequently lift and/or move up to 50 pounds. Work Environment The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Guest Service Agent (Guest Services)

  Steeped in rich history and surrounded by the most iconic institutions of our nation, The Hay-Adams is the downtown Washington, D.C. hotel for discerning guests. Enveloped by views of the White House, St. John’s Church, and the scenic Lafayette Park, the 5-star accommodations at The Hay-Adams are the embodiment of refined residence. Marked by Washington, D.C.’s most accommodating amenities and dedicated services, The Hay-Adams is the boutique hotel of choice for the modern luxury traveler. The Hay-Adams offers an exceptional guest experience that goes beyond a good night’s sleep. “People will forget what you said, forget what you did, but people will never forget how you made them feel.” (Maya Angelou) At The Hay-Adams, we embrace this truth. We celebrate the way each of our staff members uniquely give of themselves, not only so that our guests may feel inexorably welcome and looked after, but also because we treat one another like family. Located in one of downtown Washington, DC’s most extraordinary locations, The Hay-Adams is a fiercely independent hotel with strong traditions. Amidst the foundations of excellence that shape our standards for how thoroughly, thoughtfully, and kindly we treat our guests, runs a thread of passion for personal growth, camaraderie, joy, and pride in our work. We invite you to join us in making people feel how much you believe in what you do, and in what we do together at The Hay-Adams. The role We are looking for a Guest Service Agent who will play a pivotal role in providing excellent customer service to ensure the effective operation of the Front Desk. Your primary responsibility will be to attend to guest needs ensuring guest satisfaction, while building a client network and maintaining steadfast commitment to The Hay-Adams’ Leading Quality Standards. What you’ll gain Your potential to represent the best of hospitality is limitless. We offer attractive compensation with excellent benefits: · first-rate medical, dental, life and vision insurance · generous 401K with a 3-to-1 match · free meal in the employee cafeteria

• Room Attendant (Housekeeping)

  Steeped in rich history and surrounded by the most iconic institutions of our nation, The Hay-Adams is the downtown Washington, D.C. hotel for discerning guests. Enveloped by views of the White House, St. John’s Church, and the scenic Lafayette Park, the 5-star accommodations at The Hay-Adams are the embodiment of refined residence. Marked by Washington, D.C.’s most accommodating amenities and dedicated services, The Hay-Adams is the boutique hotel of choice for the modern luxury traveler. The Hay-Adams offers an exceptional guest experience that goes beyond a good night’s sleep. Position Scope The Housekeeper is responsible for the cleanliness of the guestrooms, daily and nightly, according to The Hay Adams Standards Of Excellence. Essential Duties and Responsibilities 1. The Hay Adams Handbook, the Departmental Operating Manual and our policies and procedures are part of this Job Description. 2. Make guestroom beds. 3. Clean and dust guestrooms and bathrooms. 4. Do special room cleaning projects when required. 5. Set up guest room amenities. 6. Provide PM turndown service when scheduled, to include the cleaning of remaining unmade AM rooms as per established standard. 7. Report any maintenance needs to the Housekeeping Office. 8. Reports special cleaning needs to the Office Coordinator (e.g. Carpets, Chandeliers). 9. Account for linen inventories. 10. Ensure the comfort of all guests. 11. Turn in all Lost and Found items to the Housekeeping Department. 12. Deliver items to guest rooms upon request. 13. Remain current with hotel information. 14. Maintain and clean storage closets and caddies. 15. Perform Lobby Attendant or Linen Room Attendant duties if needed. 16. Report any suspicious persons, activities or hazardous conditions to the Security department and/or Housekeeping Manager. 17. Perform any reasonable duties as required and directed. 18. Should be able to work any day including holidays. Qualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Supervisory Responsibilities This position has no supervisory responsibilities. Education and Experience A high school education or its equivalent preferred. Previous housekeeping experience preferred. Language Skills Must be able to understand, speak, read and write basic English. Must be able to read and comprehend simple instructions. Be able to effectively present information to customers, clients and other employees within the organization.  Mathematical Skills Must be able to add, subtract, multiply and divide in all units of measurement, using whole numbers, common fractions and decimals.  Reasoning Ability Must be able to apply common sense to carry out simple written or verbal instructions. Must be able to work with minimum supervision. Physical Ability To complete the duties of the job, the employee will be required to reach with hands and arms and often stoop, kneel, crouch or crawl. There will be frequent walking and standing involved. The person will be required to lift or move weights ranging from 10 to 25 pounds.

• Turndown Attendant (Housekeeping)

  Steeped in rich history and surrounded by the most iconic institutions of our nation, The Hay-Adams is the downtown Washington, D.C. hotel for discerning guests. Enveloped by views of the White House, St. John’s Church, and the scenic Lafayette Park, the 5-star accommodations at The Hay-Adams are the embodiment of refined residence. Marked by Washington, D.C.’s most accommodating amenities and dedicated services, The Hay-Adams is the boutique hotel of choice for the modern luxury traveler. The Hay-Adams offers an exceptional guest experience that goes beyond a good night’s sleep. Position Overview: Turndown Service is provided for every occupied guest room, or room that is expected to be occupied. At turndown time all guest rooms and suites are “pick –up “and made ready for the night; they are tidy, clean and inviting. Essential Duties & Responsibilities 1.       The Hay Adams Handbook, the Departmental Operating Manual and our policies and procedures are part of this Job Description. 2.       Standard brief meeting at 5:30pm daily with the Office Coordinator and Housekeeping Managers. 3.       Sign for keys and pagers at the beginning of shift and return them at the end of the shift. 4.       Complete all assigned turndown rooms within the standard time frame. 5.       To clean and re-stock all assigned guest rooms according to hotel standards. 6.       Set up turndown amenities according to Turndown requirements. 7.       Bathroom refreshed. Used towels pick up and replaced with clean one. 8.       Remove dirty /used glasses and replace with clean glasses. 9.       Used robes should be placed on a wood hanger (occupied rooms only) and hung on the back of the bathroom door. If the used robe is not acceptable, replace with a clean one. 10.   Rearrange exposed toiletry / cosmetic items and neatly displayed on a fresh washcloth or an extra glass near the sink on the vanity... 11.   Room sprayed lightly with an odorless deodorizer. 12.   Call Office Coordinator with removal of Room Service tray and tables. 13.   Ensure that each Turndown Attendant is trained, and “Turndown Service” is provided with consistency.   14.   Keep Turndown cart well supplied with necessary items, and neatly displayed.  15.   Report maintenance problems to Engineering via the Office Coordinator. 16.   Maintain positive relationships with guests and employees. 17.   Keeps all areas assigned supply closet clean and organized at all times. 18.   Report equipment problems to Office Coordinator.  19.   Return all unused amenities to Housekeeping Office at the end of shift. 20.   Follow OSHA and hotel guideline for the safe handling of all housekeeping chemicals and equipment. 21.   Respond to guest requests as needed and according to hotel policy. Communicate any special requests to the Executive and Assistant Executive housekeeper. 22.   Follow the practice of all fire safety standards and procedures for the Hotel and the Housekeeping department. 23.   Return Lost and Found items to Security Department 24.   Perform any reasonable duties as required and directed 25.   Reports all suspicious people, activities or hazardous conditions, etc. to the Security Department. Qualifications: To perform this job successfully an individual must be able to perform each essential duty to a satisfactory standard. The requirements listed below are representative of the knowledge skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Education:  A high school education or its equivalent preferred.  License/Certification:  N/A Experience:  Previous Housekeeping experience preferred. Room Attendant makes an excellent Turndown Attendant.  Basic Expectations:  Turndown Attendant must be able to multitask. Well organized, able to concentrate and perform under stress.    Supervisory Responsibilities: This position has no supervisory responsibilities.  Language Skills: must be able to understand, speak, read and write Basic English. Must be able to read and comprehend simple instructions. Be able to effectively present information to customers, clients and other employees within the organization. Mathematical Skills: must be able to add, subtract, multiply and divide in all units of measurement, using whole numbers, common fractions and decimals. Reasoning Ability:  Must be able to apply common sense to carry out simple written or verbal instructions. Must be able to work with minimum supervision.  Physical Ability:  To complete the duties of the job, the employee will be required to reach with hands and arms and often stop, kneel, crouch or crawl. There will be frequent walking and standing involved. The person will be required to lift or move weights ranging from 10 – 30 pounds.    Standards of Conduct: The high ethical standards of The Hay-Adams must be upheld by all members of the company.  The policies relative to press relations, equal opportunity, discrimination, sexual harassment, vendor relations, etc., stated in the employee handbook and manuals are inviolable.  We pride ourselves on providing a professional caring atmosphere for clients and all fellow employees and will achieve this goal through responsible actions.

• Stewarding Manager (Chefs/Kitchen)

  Steeped in rich history and surrounded by the most iconic institutions of our nation, The Hay-Adams is the downtown Washington, D.C. hotel for discerning guests. Enveloped by views of the White House, St. John’s Church, and the scenic Lafayette Park, the 5-star accommodations at The Hay-Adams are the embodiment of refined residence. Marked by Washington, D.C.’s most accommodating amenities and dedicated services, The Hay-Adams is the boutique hotel of choice for the modern luxury traveler. The Hay-Adams offers an exceptional guest experience that goes beyond a good night’s sleep. It is the mission and intent of this position that the incumbent will take full responsibility for the stewarding department, establishing and implementing security policies and procedures in accordance with The Hay-Adams insure compliance to all local, state and federal regulations. Duties and Responsibilities 1.       Provide supervisory guidance and support to all colleagues in the Stewarding Department. 2.       Create a safe and secure environment for all guests and colleagues. Protection of hotel assets. 3.       Develop and implement the Standard Operating Procedures for the department.  Revise standards and procedures as necessary.    4.       Maintain and strictly abide by state sanitation/health regulation and hotel requirement. 5.       Monitor breakage and loss in all the outlets and communicate with the Executive Chef and Director of F&B. 6.       Meet with Executive chef to review assignments, anticipated business levels, changes, and other information pertinent to the operation. 7.       Provide support for the supervisors in any problem or situation. Inspect the cleanliness and working condition of all tools, equipment, and supplies. Ensure everything complies with standards. Inventory and control of chemical supplies. 8.       Attend all scheduled and mandatory meetings. 9.       Inventory of china, glasses, silverware and hollowware from the outlets and main storage.  Establish and maintain accurate par levels of china, glass silver inventory. Provide enough equipment (china, glass, silver) to the outlets and banquet for their operation. 10.   Purchase necessary equipment for all outlets utilizing Birchstreet system in accordance with budgets.  11.   Coaching the supervisors and employees. Maintain a good working relationship with other departments.  12.   Set examples for all colleagues to emulate by complying with all hotel policies and procedures. 13.   Assist and provide equipment for banquet functions and Outlets. 14.   Assist and help banquet kitchen plate up. 15.   Walk-through with night cleaner bi-weekly to ensure cleanest of kitchen area and recommendation. Qualifications: To perform this job successfully an individual must be able to perform each essential duty to a satisfactory standard. The requirements listed below are representative of the knowledge skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Education:  High School diploma or equivalent vocational training certificate, Knowledge of specific hospitality application is desirable. License/Certification:  Sanitation and Hygiene Certificate is desirable. Experience:  Should have a minimum of 2 years of supervisory skill experience and a minimum of 3 years’ experience in the luxury market. Basic Expectations:  Demonstrates knowledge of all Stewarding operations. Be able to plan and prepare for restaurant, banquet, bar and room service operations. Be able to prepare and train Stewarding staff of such basic items like preparation, cleaning and sanitation back of the house area. Supervisory Responsibilities:  Responsible for managing the Stewarding /Food & Beverage department back of the house environment includes training, planning, directing work, addressing complaints and resolving problems, and promoting department’s Standard of Excellence. Language Skills:  Must be able to communicate fluently in English. Must have the ability to read, comprehend instructions, and write short correspondence, and memos. Ability to communicate with guests, co-workers and management to their understanding. Ability to communicate in a second language is a plus. Mathematical Skills:  Ability to apply concepts such as fractions, percentages, ratios and proportions to practical situations. Ability to perform these operations using units of American weight measurements, volume and distance. Reasoning Ability:  To apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations. Ability to perform job functions with minimal supervision. Ability to work cohesively with co-workers as part of a team. Basic computer skills. Physical Ability:  Sitting, standing/walking and climbing stairs. Ability to lift and or move up to 20-30 pounds. Lift and move up to 50lbs occasionally. Standards of Conduct: The high ethical standards of The Hay-Adams must be upheld by all members of the company.  The policies relative to press relations, equal opportunity, discrimination, sexual harassment, vendor relations,   etc., stated in the employee handbook and manuals are inviolable.  We pride ourselves on providing a professional caring atmosphere for clients and all fellow employees and will achieve this goal through responsible actions.

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