Jobs at The Hay-Adams

• Director of Human Resources (Human Resources)

  Steeped in rich history and surrounded by the most iconic institutions of our nation, The Hay-Adams is the downtown Washington, D.C. hotel for discerning guests. Enveloped by views of the White House, St. John’s Church, and the scenic Lafayette Park, the 5-star accommodations at The Hay-Adams are the embodiment of refined residence. Marked by Washington, D.C.’s most accommodating amenities and dedicated services, The Hay-Adams is the boutique hotel of choice for the modern luxury traveler. The Hay-Adams offers an exceptional guest experience that goes beyond a good night’s sleep. Do you have a passion for hospitality? We are currently seeking a phenomenal leader to become our Director of Human Resources for The Hay-Adams. With 5-star accommodations, including 124 refined guest rooms and 21 deluxe suites, The Hay-Adams is a luxury Downtown DC hotel unlike any other. The ideal candidate will possess an unmatched dedication to making a difference for our internal guests and our team members. As the Director of Human Resources, you will be responsible for completing the following responsibilities while displaying a high degree of business acumen, analytical capability and an ability to adapt to continuous change. You will develop strategies to attract and retain top talent that will exceed our guest expectations and support B. F. Saul Company Hospitality Group’s One Team philosophy. If you enjoy being an integral member of a cohesive team, have a winning personality, and a strong HR professional background, this opportunity was created with you in mind. B. F. Saul Company Hospitality Group invites you to take your career to the next level! As a leading Owner and Management Company in the Hospitality Industry, our commitment to our team is in our “One Team!” values. Our integrated approach in obtaining top talent ensures key players who are committed to their professional and personal development represent our hotels, have a sound understanding of the industry, and possess significant attributes to enhance our culture. Joining our team says you are committed to guest satisfaction and promise to uphold the highest level of integrity.

• Baker (Pastry Cook) (Chefs/Kitchen)

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

• 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

• Guest Service Agent (Guest Services)

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

• Housekeeping Manager (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: To inspect and maintain the cleanliness and physical condition of the hotel guest rooms, meeting rooms, hallways and public areas.  Essential Duties & Responsibilities 1.       Prepare inspection report with the status of all guest rooms at the beginning of the shift. This includes all guest requests, out of order rooms, and show rooms for the day.  2.       Inspect guest rooms to ensure housekeeping standards are achieved according to standards set forth by hotel management. 3.       Inspect VIP rooms and ensure they are provided with appropriate amenities and services. 4.       Report any substandard conditions of the guest room to the Housekeeping Director.  5.       Report any damage or problems with the guest room and room equipment using a Maintenance work order and routing the work order to the Maintenance department.  6.       Evaluate Room attendants on their job performance according to the hotel standards. When necessary, take appropriate action (retraining, etc.) to ensure that their job performance is at a high-quality level.  7.       Inspect and evaluate physical condition of the hotel's public spaces daily for cleanliness and necessary repairs. 8.       Encourage a positive attitude among employees and treats guests and fellow employees with courtesy and respect. 9.       Works to expedite tight turns when early arrivals are communicated from Front Desk and/or Housekeeping Management 10.   Communicate to the Front Desk all vacant and clean rooms, the completion of guest requests, and room status discrepancies. The Front Desk will give the Supervisor all room moves, late check-outs, and additional guest requests for appropriate follow-up action by the Supervisor.  11.   Answer the Housekeeping department's telephone using friendly and proper telephone techniques. The Supervisor will help with calling of guests with special requests, information, and status of Lost & Found items.  12.   Interact with the hotel's guests in a friendly, positive manner as a solution to their needs and/or problems. The Supervisor will often act as a liaison between the guest and the room cleaner.  13.   Check the hotel's PMS computer for information concerning room status and to enter updated room status.  14.   Continuous training and development of Room Attendants 15.   Report equipment problems to Office Coordinator. 16.   Train on daily LQA standards as set by the Director of Housekeeping 17.   Inspect all PM rooms when completed 18.   Assist in completion of inventories 19.   Follow OSHA and hotel guideline for the safe handling of all housekeeping chemicals and equipment. 20.   Respond to guest requests as needed and according to hotel policy. Communicate any special requests to the Executive and Assistant Executive housekeeper. 21.   Follow the practice of all fire safety standards and procedures for the Hotel and the Housekeeping department. 22.   Return Lost and Found items to Security Department. 23.   Perform any reasonable duties as required and directed. 24.   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 required. Basic Expectations:  This person will have a proactive approach to problem identification and resolutions. Is bright, organized, detail-oriented, confident and efficient.  With excellent people skills and a “can do “attitude.    Supervisory Responsibilities: This position oversees Room and House Attendants.  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 – 25 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.

• 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.

• Reservations Agent (Guest Services)

  Steeped in rich history and surrounded by the most iconic institutions of our nation, The Hay-Adams is the downtown Washington, D.C. hotel for discerning guests. Enveloped by views of the White House, St. John’s Church, and the scenic Lafayette Park, the 5-star accommodations at The Hay-Adams are the embodiment of refined residence. Marked by Washington, D.C.’s most accommodating amenities and dedicated services, The Hay-Adams is the boutique hotel of choice for the modern luxury traveler. The Hay-Adams offers an exceptional guest experience that goes beyond a good night’s sleep. “People will forget what you said, forget what you did, but people will never forget how you made them feel.” (Maya Angelou) At The Hay-Adams, we embrace this truth. We celebrate the way each of our staff members uniquely give of themselves, not only so that our guests may feel inexorably welcome and looked after, but also because we treat one another like family. Located in one of downtown Washington, DC’s most extraordinary locations, The Hay-Adams is a fiercely independent hotel with strong traditions.  Amidst the foundations of excellence that shape our standards for how thoroughly, thoughtfully, and kindly we treat our guests, runs a thread of passion for personal growth, camaraderie, joy, and pride in our work. We invite you to join us in making people feel how much you believe in what you do, and in what we do together at The Hay-Adams. The role We are looking for a Reservations Agent who will play a pivotal role in providing excellent customer service to ensure the effective operation of Reservation Agent. Your primary responsibility will be to attend to guest needs during the reservation process 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 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

• 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.

• 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.

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