Jobs at The Hay-Adams

• Manager in Training (12 Month) (Operations)

  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:  Rooms Division MIT (12 Months) Department: Rooms Division FLSA Status:  Non- Exempt Reports To: Department Head & Hotel Manager The placement focuses on the Front Office operations. The duration of training spent the department is subject to adjustment and change depending on hotel business level. The placement includes the departments and position as listed below. The duration of training spent in each department and rotation are subject to adjustment and change depending on hotel business level. FRONT OFFICE (6 months) In the Front Office department, the management trainee will get acquainted with the Concierge, PBX, Bell & Door staff as well as the Lobby Ambassador and all related tasks and duties. The management trainee will conduct the daily operations at the Front Desk along with the Duty Manager to ensure smooth communications and maximum guest satisfaction in accordance with the hotel’s standards of excellence. Further tasks include but are not limited to the following; acting as the main contact for guests and other hotel departments in the absence of the Duty Manager, ensuring efficient guest check in and check out, ensuring FD and PBX follows established policies and procedures, ensuring that guest complaints and problems are resolved satisfactory and in a timely fashion, guiding and training of new hires at the FD and PBX, assisting Front Office Manager in various projects (including but not limited to Payroll, Valet Parking, Scheduling, Recruitment, Training), reviewing arrivals and departure reports, checking all VIP and special requests reservations, block their rooms accordingly and communicate with related departments to ensure highest guest satisfaction attainable, reviewing of daily room availability, checking status of departures, relaying all pertinent information to fellow management trainees in the department as well as the Duty Manager and the following shifts team members. RESERVATIONS (3 months) In the Reservations Department the management trainee will work alongside the Reservations Manager improve knowledge and skills pertaining to Reservations & Revenue Management. Tasks and duties include but are not limited to answering reservation calls, telephone etiquette, reservation procedures, group booking processes, credit policies, room forecasts, yield management strategies, travel agent bookings, revenue reporting systems, transient sales procedures, room allocation strategies, and selling and negotiation techniques. HOUSEKEEPING (3 months) In the housekeeping department, the management trainee will work alongside the Executive Housekeeper to improve knowledge and enhance skills in control, storage and record keeping of inventory, supplies, materials, uniforms and linens, room attendant’s and public space attendant’s responsibilities, inspection procedures, scheduling and staffing, safety and emergency procedures, communication with front desk, occupancy lists, housekeeping reports, department meetings and guest complaint handling. Furthermore, the management trainee will be given special projects including but not limited to laundry room organization and controls, housemen special projects and housekeeping staff line up training projects. The management trainee will also assist with the day-to-day operations of the Housekeeping department; provide training, coaching, and counseling to all housekeeping employees; facilitate hiring process, including interviewing, training, and evaluating job performance; provide ongoing training and development to all positions; interact with all employees in the Housekeeping Department; evaluate, coach, counsel and provide leadership support; conduct inspections of guest rooms to ensure compliance with cleanliness and provide feedback to room attendants; manage administrative duties, including payroll and operating expenses; assist in scheduling room, turndown, mini-bar and linen attendants in accordance with staffing guides/ productivity requirements; review and adjust staffing daily to ensure optimum staffing levels; supervise the performance of room attendants and general cleaning and take appropriate action to correct deficient conditions, behavior and work practices. 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, general education degree or international equivalent required. College degree preferred. License/Certification: Valid US driver's license preferred; J1 Visa Experience: Previous Front Office experience in a luxury property preferred. Previous customer service and general computer experience required. Property Management Software experience preferred. Basic Expectations: Perform all job duties and responsibilities in accordance with the Hay Adams handbook, the department operation manual as well as all hotel policies and procedures. Supervisory Responsibilities: This position has no direct supervisory responsibility. Indirectly the Rooms Division Management Trainee (Front Office) will assist in the supervision of the bell and door staff monitoring activities and ensuring all staff adhere to the standards of excellence. Furthermore, the Rooms Division Management Trainee (Front Office) will assist the Front Office management with emergency situations in the hotel and hotel evacuations. Language Skills: Good knowledge of the English language is mandatory as well as the ability to speak, read and write clearly. Must be able to listen to, read and/or write instructions, memos, short correspondences and messages. Second language preferred. Mathematical Skills: Must have good mathematical skills, ability to add, divide, subtract and multiply six-digit numbers with decimals. two-digit numbers. Must be able to calculate percentages and discounts. Reasoning Ability: Ability to carry out detailed instructions in both written and oral manner using common sense and understanding. Ability to deal with problems and situations in a calm and professional manner. Ability to multitask handling many different situations at one time, prioritizing problems and resolving them satisfactory. Physical Ability: Ability to stand in a confined environment and use a computer screen for long periods. Ability to spend long hours moving around, walking, sitting, standing and crouching while performing other duties. Must be able to multitask, talk and listen simultaneously while guests are standing at the Front desk and the phone is ringing. Ability to work well under pressure and perform during emergency situations. Ability to occasionally lift bags up to 25lbs. 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. Note: This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position.  Employees will be required to perform any other job-related duties assigned by their supervisor. This document does not create an employment contract, implied or otherwise, other than an "at will" employment agreement. I hereby certify that I have reviewed and understand all elements of this job description and will fully comply as an employee of The Hay-Adams.

• 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. Assist Pastry Chef in preparing quality Pastry items such as desserts, breads, ice creams, sorbets, creams, simple syrups, amenities, displays/centerpieces and special request items. 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.       Meet with Pastry Chef to review assignments, anticipated business levels, changes, and other information pertinent to the job performance. 4.       Complete Opening Duties: a.       Inspect the cleanliness and working condition of all tools, equipment, and supplies. b.       Check production schedule and pars. c.       Establish priority items for the day. d.       Inform the pastry chef of any supplies that need to be requisitioned for the day’s tasks. 5.       Prepare amenity orders for Room Service with specified requirements.  6.       Prepare and produce desserts and pastry items for the designated F&B outlets. Prepare all dishes following recipes and yield guides. 7.       Inform the Pastry Chef of any shortages before the item runs out. Inform Pastry Chef of any excess items that can be used in daily specials or elsewhere. 8.       Minimize waste and maintain controls to attain forecasted food costs. 9.       Perform any other seasonable 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. Supervisor Responsibilities: This job has no supervisory responsibilities. Education:   High School diploma or equivalent vocational training certificate; certification of culinary training or apprenticeship preferred. Three years (3) experience as Pastry Cook at four start hotel or restaurant. Food handling certificate preferred. Language Skills:  Ability to communicate in English with guests, co-workers, and management, to their understanding is a must. 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 Ability to perform these operations using units of weights measurements and volume. Knowledge, Skill and Reasoning Ability:  Ability to perform job functions with attention to detail, speed and accuracy. Ability to work well under pressure of meeting production schedules and timelines for guest’s good orders. Ability to work cohesively with co-workers as part of a team. Physical Ability:  The physical demands described here are representative of those that must be met by any employee to successfully perform the essential job functions. Reasonable accommodation 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.

• Assistant Chief Engineer (Engineering/Maintenance)

  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 Assists the Chief Engineer in the daily running of Engineering Department operations, managing the staff and the daily activities. Act as the Acting Chief for the hotel in the absence of the Chief Engineer and be in complete charge of the employees covered under this collective bargaining agreement. Operations and maintains all mechanical equipment such as air handlers, air compressor, refrigeration units, hot water boilers, exhaust fans, pneumatic controls, air conditioning equipment, and emergency power equipment. Essential Duties and Responsibilities 1.      The Hay Adams Handbook, the Departmental Standard Operating Manual and our policies and procedures are part of this Job Description. 2.      Perform all tasks and duties assigned within the guidelines set by the Standards of Excellence, employee handbook and hotel policies and procedures. 3.      Perform all duties assigned on a daily basis by the Chief Engineer. 4.      Visually inspect equipment at periodic interval to detect malfunctions or need for repair, adjustment or lubrication. 5.      Records data such as temperature of the equipment, hours of operation, fuel consumed, temperature or pressure, water levels, analysis of flue gases, voltage load and generator balance as directed as well as daily water, gas and electricity meter readings.        6.      Tour building and perform routine inspections as directed, on a daily basis.  This includes checking all lighting in public areas as well as outside of the building and ensuring a comfortable temperature is maintained in all public areas and meeting rooms. 7.      Assign all daily work tickets for engineering and painters. 8.      Oil and lubricate equipment. 9.      Preventative maintenance of all of air conditional and heating equipment as well as kitchen equipment each month.  10.  Maintain cleanliness of engineering shop at all times, and removal of refuse. 11.  Follow up of completion of all assigned daily work tickets.  Ensure cleanliness of site after each project. 12.  Maintain equipment by trouble shooting and repairing all electrical, plumbing and gas equipment.  Also to be able to read instructions and follow through with completing each task that has been given. 13.  Assist in ensuring that the Hotel’s Green Team remains invigorated, and the mission is upheld, communicated and enforced throughout the organization as a member of the Team. 14.  Perform any other reasonable duties as required and directed. Qualifications To perform this 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 supervisory responsibilities. Education and Experience High school diploma, general education degree. Three-year certificate from college or technical school; or three to six months related experience and/or training; or equivalent combination of education and experience. Language Skills Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Must have good knowledge of English language, ability to speak clearly read and write. In addition, be able to write routine reports and speak effectively and clearly to customers and/or employees as needed. Mathematical Skills Ability to calculate figures and amounts such as discounts, interests, commissions, proportions, percentages, area, circumference, and volume. Ability to apply concepts of basic algebra and geometry. Reasoning Abilities Ability to carry out detailed, uninvolved instructions both written and oral, using common sense understanding required.  Ability to deal with problems in a calm professional manner.  Must be able to multitask handling many different issues in their area at one time, prioritizing the issues and taking care of them. Physical Ability The physical demands described here are representative of those that must be met by an 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: climb or balance stoop, kneel, crouch, or crawl; talk or hear; and taste or smell. The employee is occasionally required to sit. The employee must regularly lift and/or move up to 25 pounds, frequently lift and/or move up to 50 pounds, and occasionally lift and/or move more than 100 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. While performing the duties of this job, the employee is frequently exposed to moving mechanical parts. The employee is occasionally exposed to wet and/or humid conditions; high, precarious places; fumes or airborne particles; outside weather conditions; and vibration. The noise level in the work environment is usually moderate.

• Assistant Food & Beverage Manager (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 Overview: Assist in the organization, management and administration of all operational aspects for the Food and Beverage Outlets. Oversees guest and employee satisfaction and maintaining the Hay-Adams Leading Quality Standards. Essential Duties & Responsibilities 1. Manage all aspects of the In Room Dining/Room Service operations to deliver high level of guest satisfaction and superior services to guests. 2. Assist in scheduling reservations and parties or special events in Lafayette, Off the Record, and the Private dining room. Ensure that all aspects are communicated to the culinary team and to all other managers in the F&B department to ensure all details are correctly maintained. 3. Manage the Open Table system with the host staff, ensuring accuracy of all guest reservations and shift reservations. Assist Host staff with greeting and seating guests during peak times of operation. 4. Organize all documentation for shift work on a daily basis including pre-shift reports, daily training topics, shift floor plan, requisitions for beverage, food and sundries and manage labor on a daily basis through the Kronos time management system. 5. Ensure all staff are meeting all established standards of service through ongoing and recurrent training systems 6. Monitor and test service skills of staff, retrain and reinforce all standards on food and quality and service details daily. Provide feedback and appraisals as necessary. 7. Monitor and maintain cleanliness of dining rooms and work areas; communicate issues of safety, cleanliness or malfunctions to appropriate departments; manage maintenance/safety issues to completion. 8. Supervise the room service area in order to attract, retain, and motivate the employees 9. Ensure optimal level of service, quality, and hospitality are provided to guest. 10. Regularly review house counts, forecast and VIP list and maintain the confidentiality of the hotel and its guests 11. Ensure the timeliness and accuracy of the amenity set-up and delivery 12. Participate in offering new ideas to rejuvenate the amenity program 13. Ensure that Hospitality Suites are being set-up, serviced and broken down in a timely manner and according to instructions 14. Ensure all staff are meeting all established standards of service 15. Monitor and maintain cleanliness of In-Room Dining areas and work areas. 16. Plan and conduct meetings for outlets on a monthly basis to ensure staff is correctly communicated with and that staff are consistently trained and well-motivated. Attend interdepartmental meetings to ensure good cross communication between departments. 17. Assist in the development of marketing initiatives, menu items, and other items to stimulate growth in sales for each outlet and a variety of latest market developments. 18. Be aware of and assist to control current budgeted and forecasted revenues, payroll, and product costs. 19. Ensure all current Accounting and Human Resources policies are being adhered to. Report any issues or grievances to the Director of Restaurants and or Human Resources. 20. Assist in maintaining all Micros programming for food and beverage outlets. 21. Perform any other reasonable duties as required and directed. 22. The Hay Adams Handbook, the Departmental Standard Operating Manual and out policies and procedures are part of this Job Description. 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: Bachelor’s Degree in Hotel Management/Restaurant Management preferred or equivalent experience; Two to Three years related experience and/or training; or equivalent combination of education and experience. Knowledge of food service operations and a variety of styles of services. License/Certification: Must be able to obtain any/all locally required licenses/certifications that relate to the job being performed such as TIPS or ServeSafe food safety certifications. Basic Expectations: This position is one of very high guest contact and position profile, as such, all established standards of excellence must be always maintained, and every effort must be made to meet and/or exceed all guest expectations or requests. Supervisory Responsibilities: This position supervises all hourly employees in the food and beverage outlets and is responsible for assisting in the administrative tasks related to the outlets. 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 guests 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 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. 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.

• Bellman (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. Position Scope The Bell Staff are the mobile members of the Front Office, welcoming the guest to the hotel and escorting the guests to their rooms. Orientating the guests with the features of the hotel and their room assisting the guest in any way to make them feel more comfortable. The Bell Staff also assist the guest in departing the hotel. Essential Duties and Responsibilities  1. The Hay Adams handbook, the department operation manual and hotel policies and procedures are part of this job description. 2.      Perform all tasks and duties assigned within the guidelines set by the Standards of Excellence, employee handbook and hotel policies and procedures. 3.      Deliver the morning newspapers to each guest room. 4.      Answer any inquiries with regards to hotel information. 5.      Provide information on the local area and give accurate directions, escorting the guest when possible. 6.      Make deliveries to guest rooms. 7.      Escort guests checking in to their room, following hotel procedure to inform of all of the hotel features, guest room features and emergency procedures. Assist guest with their luggage. 8.      Keep work area clean and presentable, this includes keeping equipment used in the department clean and luggage storage area clean. 9.      Store and retrieve luggage for guests. 10.  Assist departing guests with their luggage. 11.  Each Bell person is empowered to handle guest complaints, within reason. Communicate any guest issues to the manager on duty. 12.  Assist the door person, valet, guest service representatives and concierge when needed. 13.  Perform any other responsible 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. Supervisory Responsibilities This position has no supervisory responsibility. Education and Experience High School diploma, general education degree, international equivalent or three to six months experience in a related field required. Previous front door or bell staff experience in a luxury property preferred. Previous customer service experience preferred. Full American driver's license required. Language Skills Must have good knowledge of English, ability to speak clearly read and write. Must be able to listen or read instructions, memos, short correspondences and messages. A second language preferred. Mathematical Skills Must have good basic mathematical skills, ability to add, subtract, divide and multiply small amounts. Reasoning Ability Ability to carry out detailed, uninvolved instructions both and oral, using common sense understanding required. Ability to deal with problems in a calm professional manner required. Ability to multitask handling many different issues in their area at one time, prioritizing the issues and taking care of them. Physical Ability Ability to spend long hours moving around, walking, standing and crouching getting in and out of automobiles. Must be able to work well under pressure and work in emergency situations. Ability to regularly lift bags and objects up to 501bs.

• 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. The guest service representative is responsible for check ins and check outs of all hotel guests. Make sure all guest request are met and that all of their information and billing details are correct. Essential Duties and Responsibilities The Hay Adams handbook, the department operation manual and hotel policies and procedures are part of this job description. Perform he daily duties assigned, such as checking the logbook, report printing, check arrivals, bucket check, etc. Greet all guests to the Hotel. Check them in using the criteria set in the standards of excellence, assign rooms according to the guest requests and availability, issue keys to the guest and introduce the bell staff to the guest. Participate in the upsell program to move guests into suites and higher rated rooms. Answer telephones, transfer calls, take messages for any guests and deliver them in a professional manner. Answer any inquires in to hotel information and the local area acting as a back up to the concierge being able to carry out the majority of the concierge duties in their absence. Resolve any guest issues to satisfaction of both the guest and hotel. The GSR is empowered to do everything in their power to make guests of the hotel happy within reason. Log any incidents in the logbook and coordinate with Front Office Manager on duty to ensure follow up and guest satisfaction. Responsible for guest checks out, making sure it is performed within the standards of excellence. Must make sure that guests are billed accurately for all charges and that this is presented in a professional manner; ensure that the guest enjoys their stay. Post incidental charges (parking, minibar, etc.) accurately to guest accounts. Make accurate reservations for guests when required. Coordinate with Manager on Duty the daily activities, VIP arrivals, escort VIP’s to their room and act as their personal contact while on property if they require anything further. Handle all VIP requests in person where possible. Responsible for cleanliness of work area and readiness of work area, including all public areas on the ground floor and the front door area. It is the GSR’s responsibility to be aware of the revenue and yield management goals of the hotel and act as part of the revenue team setting daily goals with management, up-selling room types to achieve those goals. Responsible for keeping cash bank balanced to ensure all guests needs and requests are met. Work closely with other departments to ensure all guest needs and requests are met. Be aware of all fire-life-safety procedures. It is each agent's responsibility to strive to be the best at their job and conduct themselves in a professional manner at all times. All tasks and duties are performed within the guidelines set by the Standards of Excellence, employee handbook and hotel policies and procedures. Perform any other 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. Supervisory Responsibilities This position has not supervisory responsibilities, Indirectly the GSR will assist in the supervision of Bell and Door staff monitoring activities and checking all staff adhere to the standards of excellence. The GSR will also assist Front Office management with emergency situations in the hotel and hotel evacuations. Education and Experience High School diploma, general education degree, international equivalent or three to six months experience in a related field required. College degree preferred, previous front office experience in a luxury property required. Previous customer service experience preferred. General computer experience required. Hotel management computer systems experience preferred. Language Skills Must have good knowledge of English, ability to speak clearly read and write. Must be able to listen or read instructions, memos, short correspondences, and messages. Must have ability to write memos, short correspondences, or messages. A second language preferred. Mathematical Skills Must have good mathematical skills, ability to add, subtract, divide and multiply six-digit numbers with decimals. Ability to work out percentages and discounts. Reasoning Ability Ability to carry out detailed, uninvolved instructions both written and oral, using common sense understanding required. Ability to deal with problems in a calm professional manner required. Physical Ability Ability to stand in a confined environment for long periods of time is required. Ability to use a computer screen for long periods required. Must be able to work well under pressure and in emergency situations. Ability to occasionally lift bags up to 50lbs. 

• Room Attendant - Housekeeping (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.

• Director of Revenue Management (Revenue Management)

  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 Director of Revenue Management who will play a pivotal role in managing the hotel's revenue. You are responsible for the management and direction of the hotel’s total room revenue while managing sales activities related to maximizing transient revenue. 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 parking and dry cleaning · free meal in the employee cafeteria Find out more We encourage you to get to know us a little better, virtually, via Instagram, Twitter, and Facebook. #hospitalityjobs #hoteljobs #luxuryjobs #thehayadams

• Sales & Marketing Admin (Administrative)

  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: The sales and marketing coordinator will provide program management, project execution and administrative support to the Director of Sales and Marketing (DOSM) and Director of Catering (DOC). 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.    Sales & Catering – Provide consistent sales and catering support and measurement: •       Manage and maintain integrity of the Delphi.fdc program, files and account database. •       Produce all sales and catering sales reports. •       Maintain ongoing segment and account analysis to support the sales and catering program. •       Learn hotel sales and catering messaging and conduct site inspections when required for social media/PR/advertising. 3.    Marketing – Coordinate and monitor execution of the hotel marketing programs: •       Update the website promotions, menus and special offers in a timely manner. •       Update website platforms to ensure material is relevant and current. •       Plan and coordinate photo and video shoots with the operating departments. 4.    Social Media – Maintain the awareness of The Hay-Adams in key social networks. •       Monitor Facebook, Twitter, Instagram, Pinterest, and Google sites and messaging. •       Maintain awareness of social media messaging and initiatives of the hotel’s competitive set. •       Coordinate and create content with Social Media partner to ensure ongoing coverage. 5.    Advertising •       Support and monitor implementation of the advertising plan and budget. 6.    PR •       Liaise with operational departments to collect and forward content to the PR agency. •       Acquire reprints of stories designated by the executive staff and archive all PR clippings. 7.    Promotions •       Assist in the planning, promotion and execution of hotel promotions and special events. 8.    Administration •       Maintain office sales & catering supplies, manage inventory and the purchasing process. •       Assist with the retrieving and distributing of mail (internal and external) appropriately.  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: Associate degree or equivalent from a two-year college or technical school; or six months to one-year related experience and/or training; or equivalent combination of education and experience. License/Certification:  NA Technology Proficient in Microsoft Office and Delphi. Basic Expectations: Attention to detail; Mature, professional interaction with employees, guests and business contacts; Ability to work independently, make good decisions, prioritize work, handle multiple tasks at the same time, act effectively under pressure. Support the Sales and Catering team and assist with the efficient operation of the office. Ensure accurate records are maintained. Collectively handle incoming calls and correspondence, and respond independently when possible, or as directed.  Complete sales lead sheet information and forward to the appropriate salesperson.  Language Skills: Ability to read and interpret business reports and journals.  Ability to write business correspondence and present information and respond to questions from groups of managers, clients, customers and general public. Mathematical Skills: Must have the mathematical ability to add, subtract, divide and multiply basic two-digit numbers.  Must be able to understand American weight, volume and distance measurements. Reasoning Ability: Ability to define problems collect data, establish facts and draw valid conclusions.  Ability to concentrate for periods of time and to interact well with other departments and co-workers under high stress and demanding conditions, i.e. time constraints, difficult guests. Physical Ability: While performing the duties of this job, the employee is regularly required to talk and hear.  The employee frequently is required to stand, walk and sit.  The employee is occasionally required to lit and/or move up to 10 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.

• Security Officer (Security)

  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: Performs protective and enforcement functions in a courteous and restrained manner in coping with emergencies, undesired conduct, disturbances and threats to life and property to maintain a safe and secure environment. Essential Duties & Responsibilities 1.       Spend majority of shift on foot patrol, walking, climbing stairs of the interior and perimeter of the hotel to observe and identify potential security and safety risks or undesirable conditions. Requires verbal communication using pager and two-way radio, bending, stooping and kneeling as in performing CPR. 2.       Maintain order in the hotel, dealing with the welfare of guests, e.g. assisting with door lock problems, coordinate expedient response to emergency conditions such as fire or safety hazards and threats to life and/or property in a calm, rational and persuasive manner. Handle undesired conduct, violations of hotel policy and civil laws as warranted for the security and safety of hotel guests, employees, patrons and property. Requires grasping lifting or carrying or otherwise moving persons, packages, luggage, wheelchairs and safety equipment using manual dexterity of hands. 3.       Answer security telephone and safety hotline calls and respond in a timely manner based on priority. 4.       Use a clear, concise English-speaking voice, listen with empathy, provide accurate information and document legibly all appropriate incident information. 5.       Memorize and monitor fire safety system installed at property including layout of entire building, alarm pull stations, location of fire extinguisher and sprinklers. 6.       Regular attendance in conformance with the standards, which may be established by The Hay Adams from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment. 7.       Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel. 8.       Upon employment, all employees are required to fully comply with The Hay Adam rules and regulations for the safe and efficient operation of hotel facilities. Employees who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment. Supportive Functions In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the hotel. Check employee packages as they exit to ensure no food on The Hay Adams property is being removed. Screen persons entering this entrance for purpose and authorization. Receive, record and deliver lost and found items to Housekeeping. Research and respond to inquiries from guests concerning status of items. Receive, record and deliver packages to relevant department. Provide accurate information to inquirers for directions, hours of operation, etc. Escort guests and employees as required to parking lots, provide same for employees carrying house banks. Assist guests with door lock problems and opening rooms safely. Other duties as assigned by the supervisor. Qualifications: The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of skills and abilities. Thorough knowledge of the layout of the building, function rooms and some knowledge of the city and surrounding areas. Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy to defuse anger and collect accurate information. Ability to listen effectively, speak, read and write English clearly to ascertain and document important information. Ability to stand, walk and/or sit and continuously perform essential job functions for duration of shift. Hearing and visual ability to observe and detect signs of emergency situations. Perform tasks requiring bending, stooping, kneeling, and walking significant distances between and within buildings on the property. Ability to follow written and or verbal instructions. Ability to grasp, lift and/or carry or otherwise move goods weighing a maximum of 100lbs.  Sufficient manual dexterity in hands. Ability to climb stairs and ladders at a rapid pace. Ability to perform duties within extreme temperature ranges. Education and Experience: Any combination of education and experience equivalent to graduation from high school or any other combination of education, training or experience that provides that required knowledge skills and abilities. High school diploma preferred. Licenses or Certificates: Special Police License required (SPO Requirements per D.C. Law – must be U.S. Citizens and No Prior Police Records). CPR certification and first aid training preferred. Language Skills: Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization. Mathematical Skills: Ability to calculate figures and amounts such as discounts, interests, commissions, proportions, percentages, area, circumference, and volume. Ability to apply concepts of basic algebra and geometry. Reasoning Ability: Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations. Physical Ability: The physical demands described here are representative of those that must be met by an 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: climb or balance stoop, kneel, crouch, or crawl; talk or hear; and taste or smell. The employee is occasionally required to sit. The employee must regularly lift and/or move up to 25 pounds, frequently lift and/or move up to 50 pounds, and occasionally lift and/or move more than 100 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. While performing the duties of this job, the employee is frequently exposed to moving mechanical parts. The employee is occasionally exposed to wet and/or humid conditions; high, precarious places; fumes or airborne particles; outside weather conditions; and vibration. The noise level in the work environment is usually moderate. 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 Supervisor (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 operation, providing functional assistance and direction, and coordinates functions and activities with other Food & Beverage department heads, in absence of the Executive Steward. Essential Duties and Responsibilities: Provide supervisory guidance and support to all colleagues in the Stewarding Department.  Follow the standard and procedure for the department. Follow the goals and mission for the stewarding department and take ownership of any issues regarding to stewarding.  Provide support for the employees in any problem or situation. Supervise and follow the colleague’s schedule. Involve prepare weekly schedules for staff. Set example for all colleagues to emulate by complying with all hotel policies and procedures. Attends all scheduled and mandatory meeting. Help to do inventory of china, glasses, silverware and hollowware from the outlets and main storage.  Provide enough equipment (china, glass, silver) to the outlets and banquet for their operation. Inventory and control of chemical supplies. Maintain a good working relationship with other departments. Establish good communication and relationships with the colleagues. Supervise and revise all steward work station, storage, they must be clean and organize at all time. Supervise and check at the end of the any function that the equipment clear clean and stored. Supervise and follow the cleaning schedule for kitchen, pastry, garde manger, banquets, cafeteria, and coolers. Assist and provide equipment for banquets function and set-up.  Assist and help banquet kitchen plate up. Walk-through with night cleaner by weekly to ensure cleanest of kitchen area and recommendation. Pay attention and listen to any comments, opinions or problems from the stewarding employees.  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 1-2 Years of experience as Supervisor in Hotels with similar Style and Standards 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 also train Stewarding staff of such basic items like preparation, Cleaning and sanitation back of the house area. Supervisory Responsibilities: Responsible for managing the Stewarding /Kitchen environment includes Stewards. Assist in training, planning, directing work; addressing complaints and resolving problems, and promoting department Standard of Excellence. Language Skills:  Must have good working knowledge of the English language ability to read, write 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 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. Lift and or move up to 20-30 pounds, lift and move up to 50lbs occasionally. Sitting: 1/2 hours per day.  Standing/walking:  6/7 hours per day. Stair climbing occasionally.  Squatting/kneeling:  occasionally.  Finger movements:  continuous.  The use of hands, elbows, feet and knees.  Sight for using computer and doing paper work.  Must be able to climb stairs. 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.

• Assistant Banquet Manager (Catering/Banquet)

  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 purpose of the Banquet Manager is to oversee the day-to-day banquets/catering operations at the venue. This highly motivated professional will manage the back of house and front of house operations for the event spaces within the venue, and will report directly to the Director of Banquets Essential Duties & Responsibilities Provide leadership and support for all Banquet staff and associates Achieve and maintain Forbes 5-star standards; meet and exceed LQA and Leading Hotels of the World standards Meet client(s) and assume responsibility as the primary liaison from the Catering Manager on the day of the event. Communicate directly with the clients and review details of their function, while remaining available to them and flexible to their requests to amplify their comfort for the duration of their event Assists in motivating, disciplining, directing, and supervising the work of associates within the Banquet Department Assists in training and evaluations of Banquet associates, and ensures appropriate numbers of Banquet associates are scheduled in accordance with company standards, policies, and guidelines Assists in the supervision and maintenance of service protocols executed by Banquet associates to ensure the highest levels of professionalism and decorum are exhibited to clients and visitors of our venue Observe and supervise the actions of all service associates (servers, housemen) to ensure that safety standards are being followed, productivity standards are being met, and proper execution occurs consistently during all phases (set up and service) associated with hosted events Monitor the engagement of the service staff during events to ensure that associates are present at their assigned station and delivering service consistent with company expectations Monitor that the communication between Banquets and the culinary team is current, fluid, and consistent during all facets of events (set up, service); promptly communicate changes in time, program, to culinary to ensure optimal food quality and pristineness of presentation to guests Lead pre-shift meetings that provide instructions and an overview of the event’s food, service, and timing nuances Continuously walk the meeting spaces, back of house, foyers, and hallways to observe and assess their readiness for client/guest arrival. Check restrooms on all event floors to ensure they are clean, equipped with supplies, and appropriate for guest use Be professional and courteous to all internal and external entities you encounter Expect the unexpected during events, and rely on your team to assist towards addressing, fixing, and/or rectifying any and every issue that may surface. The ability to organize and orchestrate any last-minute changes or details to functions Possess a personal “can do, will do spirit,” with a team-minded approach to engaging anything the day may present to you Clearly articulate expectations of service and follow up by observing and providing feedback to those who work exemplarily, need support and guidance, or are not executing satisfactorily The ability to attend regular catering meetings to obtain information of the upcoming contracted functions The ability to respond properly during any emergency and/or safety situation The ability to perform other tasks and duties as assigned by management 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:  Bachelor’s degree in hospitality or related field is required, License/Certification:  ABC Manager’s License (ABRA), CPR/AED first aide Experience:  4+ years of progressive leadership in food and beverage with a strong concentration on Banquet Operations Management in a luxury hotel setting; a combination of banquet management and overall food & beverage management experience will be taken under consideration). Experience in a similar role will be strongly favored. Experience in a unionized hotel is a plus. Supervisory Responsibilities:  Manages and supervises banquet department associates. Language Skills:  Ability to read, analyze and interpret common technical, financial, and legal reports. Ability to write speeches/reports and present information to senior management, public groups and/or boards of directors. Multilingual is preferred. Mathematical Skills:  Ability to work with mathematical concepts such as probability and statistical inference. Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations. Reasoning Ability:  Ability to resolve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram or schedule form. 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 10 pounds, frequently lift and/or move up to 25 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.

• Catering Sales Manager (Sales & Marketing)

  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.

• Banquet Chef (Catering/Banquet)

  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 Banquet Chef who will play a pivotal role in managing the Banquet Culinary operations. Your primary responsibility will be to plan, organize, control, manage and direct the work of employees while 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 dry cleaning · Free meal in the employee cafeteria Find out more We encourage you to get to know us a little better, virtually, via Instagram, Twitter, and Facebook. #hospitalityjobs #hoteljobs #luxuryjobs #thehayadams

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