Jobs at The Hay-Adams

• 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.

• Assistant Food and 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 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. 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.

• Busser at Off The Record Bar (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. To provide excellent guest service and a “wow” dining experience and anticipate guest needs.  Assist in cleaning and resetting tables as well as maintaining cleanliness in common areas of the restaurant.  Supply the restaurant with service equipment. Essential Duties & Responsibilities 1.       The Hay Adams Handbook, the Departmental Standard Operating Manual and our policies and procedures are part of this Job Description. 2.       Set up and stock assigned work area by following the Hotel service standards and procedures. Help server inspect stations for proper set-up and appearance. 3.       Assist in clearing and resetting tables as they are used. 4.       Assist in serving coffee, tea, water, bread, butter and other food and beverage in the dining room. 5.       Assist server with all aspects of service as required. Maintain work area in a professional manner. 6.       Clean service stations, fill ice bins and restock storage and fridge items according to established par levels. 7.       Restock all necessary items during the course of the shift. Complete all side duties as assigned. 8.       Assist with set up and breakdown of dining room facilities and buffets. 9.       Retrieve china, silver, glassware and other stewarding items form stewarding. Polish those and stores equipment as designated. 10.   Return dirty dishes to dishwashing area and retrieve clean ones from Stewarding. 11.   Clean all spills and breakage immediately. Clean crumbs from tables and chairs. 12.   Cleans restaurant collateral such as coffee brewers, highchairs and booster seats after each use. 13.   Maintain floor areas to ensure they are clean and dry. 14.   Report any damage or worn items in the dining room to manager. Make sure equipment and stock are kept clean, neat, orderly and in good working condition. 15.   This position requires excellent guest service skills and an understanding that customer care has the highest priority. 16.   Perform any other duties as required and directed. 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.

• Host / Hostess - Lafayette (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

• Front Office Manager (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. Manages all aspects of the Front Office, operations, planning, budgeting, staffing and payroll. Provides leadership and support to all members of the Front Office. Implements and enforces the Hay Adams Standards of Excellence in all areas supervised. 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.      Manage all shifts at the front desk, making sure all employees perform the tasks assigned to them. 3.      Maintain a professional, service orientated environment at all times. 4.      Implement and manage all standards relating to areas supervised.  Monitor activities of all employees in the front office making sure they adhere to the guidelines set in the standards of excellence, employee handbook and hotel policies and procedures, correcting and coaching where needed. 5.      Act as manager on duty for the hotel, dealing with complaints, problem solving, disturbances, special requests and any other issues that may arise. 6.      Aware of any VIP arrivals, special requests and repeat guests.  Check accommodations, making sure any special requests are carried out, greet them on arrival and escort to room if appropriate. 7.      Informs all front office staff of daily activities, VIP’s arriving etc. 8.      Scheduling and Payroll for front office employees. 9.      Set Front Office Budget, monitor Profit & Loss and cash handling throughout the year. Complete monthly forecasts and work as part of the Yield Management team to try and maximize revenue for the hotel. 10.  Manage operating expenses and control purchasing for the Front Office. 11.  Coordinate daily activities with hotel management team on a daily basis. 12.  Constantly strive to improve and perfect service in the Front Office, through training, employee evaluations and timely reviews. 13.  Hold monthly department meetings, keeping staff informed of activities in the hotel, reinforcing standards and promoting a strong team atmosphere. 14.  Must be fully aware and able to re-enforce all fire-life-safety procedures.  Remain current in all updates with regards to new procedures and training.  Is a member of the hotel’s emergency response team.  Ensure staff is fully trained in emergency procedures. 15.  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.  16.  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. Supervisory Responsibilities This position supervises all Front Office Employees, Assistant Front Office Managers, Guest Services Representatives, Concierge, Bell Staff, Overnight Manager and Night Front Guest Service Representatives, Door Person and Lobby Ambassador. 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 desk experience in a luxury property required. Previous supervisory/management experience required. Previous customer service experience required. General computer experience required. Hotel management computer systems experience preferred. Full American drivers 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. Must have ability to write memos, correspondences messages and detailed reports. 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. Must be able to produce and explain financial documents, daily reports, P&L accounts and budgets. Reasoning Ability Ability to carry out detailed, involved instructions both written 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 at one time, prioritizing the issues and taking care of them. 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. Ability to spend long hours moving around , walking, sitting, standing and crouching while performing other duties. Must be able to work well under pressure and  in emergency situations. Ability to occasionally lift bags up to 50lbs.

• 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.

• Steward (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 his/her job in accordance with business requirement at Hay-Adams and the Stewarding Department expectation. Assists in the overall responsibility to maintain a hygienically clean, sanitize kitchen in order to comply with local health department laws. Assists in performing daily tasks such as working the dishwasher, empty trash cans, mopping kitchen floors, and replenish all equipment for kitchen and all outlets with their necessary of silver, glass and china. Essential Duties and Responsibilities: Prepare the dish washer area; arrange the plate’s dollies, glass rack and silver.  Prepare the dish machine with the appropriate chemicals.  Prepare the pot washer station with appropriate chemicals.  Operating the dish machine according to the standard. Wash all china/glass/silver for all outlets. All china/glass/silver need to be separate / clean and stored at their respective place (as soon as possible). Wash all pots and pans for all outlets. Ensure that refrigerators, bars and service bars are properly cleaned. Check sanitizer.  Check the dish washer temperature. Ensure to use chemicals for the right purpose. Check and provide the cleaning supplies for all station.  Keep all kitchen area clean. Provide support and assistance through out all kitchen areas.  Empty trash in and around the kitchen and to sanitize all trash cans.  Provide all the necessary equipment to banquet kitchen, Re-stock line, and garde manger and pastry shop.  De-lime the dish machine with lime away chemical( when possible) Sanitize the dish room station  including clean wall tiles base board Follow the kitchen cleaning schedules. Involve to clean wall tiles/baseboard and all kitchen coolers (when possible).  Keep all fire exits clear of equipment. Keep the area of work clean and organized all the time. Be part a team for recycling Keep the dumpster clear and clean. Prepare the banquet area for cleaning the event.  Assist and help to plate up as necessary. Take ownership for any problem regarding to the stewards. Report of any maintenance issue to the supervisor. Do any other duty required by the supervisor. 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; Sanitation and Hygiene Certificate (Preferably) Experience: Should have a minimum of 1-2 Years of experience as Steward in Four (4) star hotel or restaurant. Basic Expectations: Demonstrates knowledge of job functions with attention to details, speedy and accuracy. Supervisory Responsibilities: This position has no supervisory responsibilities. Language Skills:  Ability to read and write English, 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 compute basic mathematical calculation. Reasoning Ability:  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. Ability to work well under pressure, remain calm and resolve problems using good judgment. Physical Ability: Sitting, standing/walking, lift and or move up to 20-30 pounds, lift and move up to 50 lbs occasionally Sitting: 1/2 hours per day.  Standing/walking/talking: 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. 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.

hospitalityonline.com/hay-adams/jobs