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Reach Your Peak at Vail Resorts. As a community of adventurers and discoverers, Vail Resorts delivers an experience of a lifetime to our guests and our employees. Our team is made whole by the brave, passionate individuals who ambitiously push boundaries and challenge the status quo. Whether you're looking for seasonal work or the career of a lifetime, join us today to reach your peak.The Product Sales and Services (PSS) Supervisor is responsible for the overall guest service experience when dealing with both internal and external guests. World-class guest service focuses on quality control, increased sales generation through exceptional understanding of product offerings and scope of services throughout the resort. The supervisor will manage daily operations and communications for a PSS location.Responsibilities Include, (but are not limited to): Supervise sales of lift tickets/passes and/or ski & snowboard school private and group lesson products. Facilitate sales or redemption of travel agent, wholesale and advance purchase tickets, passes and ski & snowboard school products. Oversee guest information services, both in-person and over the phone. Some locations will only serve guests via the phone. Administer reservations for PSS products and/or on-mountain restaurants and activities. Required ability to troubleshoot and solve problems arising from guest dissatisfaction. Expand understanding of underlying computer/scanning systems and product functionality in order to efficiently answer questions and resolve issues. Monitor and maintain sales facilities, equipment and accompanying signage. Maintain appropriate office supplies including vault inventory and ensure tracked spending falls within expense budget. Oversee all opening/closing and sales functions in a fiscally accurate and timely manner, additionally comply with and fully implement all regulations. Manage administrative needs for the office, including but not limited to staff hiring and termination, employee documentation and payroll. Responsible for training, supervising and developing staff, while upholding company policies and procedures. Manage labor budget and staff schedules based upon business volume and guest service levels. Provide on-going job performance feedback and coaching to staff and complete mid-season and end-of-season performance appraisals. Create a positive and professional work environment and assist with other duties as assigned. Support data driven initiatives and goals. Qualifications: High School graduate or equivalent - preferred. Fluent in all aspects of English - required. Two years guest service experience - required. Ability to communicate professionally - required. Computer experience (Windows XP, Excel, Microsoft Word proficiency) - required. One year cash handling experience preferred - required. At least one year Product Sales and Services Department and Resort Point-of-Sale experience - preferred. Previous supervisory experience - preferred. Spanish speaking ability - preferred. Resume required with application - required. Children's Ski and Snowboard School: A background check will be required. Learn More About:Schedule: 4-5 shifts per week, shifts are 8-10 hours, including weekends and holidays.The budgeted range starts at 16.00. Actual pay will be adjusted based on experience.The perks and benefits include Free ski passes for employees 401(k) retirement plan Accrued Sick Time Discount lift tickets for friends and family Free ski lessons Discounted lodging, food (including $5 meals), gear, and mountain shuttles Discounted bike haul & golf Excellent training & professional development Seasonal Full Time roles are eligible for the above, plus... Critical Illness and Accident plans Medical, Dental, and Vision insurance (only available once eligible employees work 750 hours) Free ski passes for dependents Be a part of the resort where it all started. Imagine belonging to a team that delivers the life of luxury to its guests while infusing the mountain lifestyle in every experience. Are you someone that never settles for second best? Take your mountain exploration to the next level and join a passionate group of people who thrive on extraordinary customer service. Come help us deliver unparalleled adventures in a place that is unrivaled and unflinching. Join the team at Vail - a place that's Like Nothing on Earth. Resorts is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability, protected veteran status or any other status protected by applicable law.Requisition ID 259247Nearest Major Market: Denver

Position Information Location: Le Meridien Denver Downtown SummaryThe Night Audit Supervisor oversees the Night Audit function and reconciles the hotel's revenue while ensuring the figures balance. Responsibilities Provide the highest quality of service to the guest at all times and anticipate and exceed guest expectations. Know and live the mission, White Lodging Service Pledge, and the Brand's service strategy. Understand the White Lodging Way. Supervise Night Audit Staff. Oversee staffing levels and make adjustments to ensure service levels are met within labor model. Ensure that all associates are following their schedule and taking their breaks. Work with Security or other hotel associates in maintaining calm and order in the hotel. Provide leadership to overnight housekeeping associates. Communicate with incoming shift. Complete spreadsheets. Assign specific duties to staff for efficient operation of department. Oversee department in absence of Department Manager. Ensure that all associates have proper supplies, equipment and uniform. Capable of performing all hourly functions and operating all equipment in department. Assist in training new associates and cross-training existing associates according to the Certification Program. Assist in interviewing and hiring new associates for the department. Resolve routine associate issues as needed and bring issues to the attention of the Department Manager and Human Resources as necessary. Make recommendations to manager in accordance with progressive discipline policy. Train associates on safety standards and enforce those standards on a consistent basis. Identify associates engaging in unsafe behaviors and retrain them appropriately. Complete accident investigations and take steps to prevent future accidents. Follow up with injured associates. Use wet floor signs as required. Use personal protective equipment. D Promote teamwork and associate morale. Treat people with respect. D Recognize associate successes via the WLS Recognition Program. Communicate properly and effectively with the guest, associates and managers. Effectively respond to guest complaints. Conduct daily preshift meeting. Perform uniform inspection prior to opening shift and make necessary corrections immediately. Represent department at staff meetings as required. Know laws concerning treatment of trespassers Have a thorough knowledge of emergency procedures and ensure staff responds appropriately in the event of an emergency. Assist Emergency Response Team as necessary. Know location of fire extinguishers. Demonstrate knowledge of EEO policy, Fair Employment Practices and Fair Labor Standards Act. Promote a harassment-free work environment. Always answer the telephone within three rings with a smile and answer questions accordingly or transfer as needed. Respond to pages and radio calls immediately. Complete basic mathematical calculations including adding, subtracting, multiplying and dividing... Responsible and accountable for issued bank. Count bank at beginning and end of shift. Report all over/shorts to management. Comply with all hotel and department accounting procedures. Audit guest checks for pricing and sales tax errors. Prepare the gross revenue report for all hotel managers. Ensure that trail is in balance by the close of each shift. Prepare a summation of all house charges and all credit card vouchers accepted by the hotel. The aggregate total is reconciled with the trail balance. Determine the correct cash figure based on micros reports minus corrections and adding machine tape of the drop sheet. Verify that all food & beverage figures have been accounted for by cash, charge, or corrections. Prepare the daily food & beverage sales summary and distribute to management. Prepare over/short report for accounting and restaurant. Protect confidential information. Post all late charges and all guest check corrections to guest folios for 3:00 AM express check- outs. Act as the manager on duty for the third shift, if applicable. Balance credit cards daily. Must be able to operate hotel van, if applicable. Ensure security and confidentiality of all guest and hotel information and material. Practice energy conservation at all times. Notify manager/AYS of maintenance issues. Maintain a clean and orderly work area in accordance with hotel standards. Complete daily/weekly cleaning schedule. Attend work on time as scheduled and adhere to attendance policy. Utilize property Service Recovery/Defect Tracking processes. Input defects into computer system. Report unsafe conditions and suspicious activity to Loss Prevention/Management. Wear uniform, including nametag at all times in accordance with the Standards of Appearance. Maintain knowledge of hotel property, hotel staff, hotel services, hotel service hours of operation, and hotel surroundings (i.e. mall, restaurants). Adhere to all work rules, procedures and policies established by the company. This includes, but is not limited to those contained in the Associate Orientation Handbook and the red Emergency Response Procedures Manual. Have a thorough knowledge of emergency procedures. Complete Chemical Training and Blood borne Pathogen Training. Follow proper key control procedures Work nights, weekends, and holidays as necessary. Perform other duties as assigned.Other informationCOMPETENCIES Job Knowledge Flexibility/Adaptability Quality of Work Perseverance Quantity of Work Organization Skills Guest Focus/Customer Service Effort Reliability/Dependability Judgment/Problem Solving Motivation/Initiative Cooperation/TeamworkSKILLS Must pass certification quiz/test for position. If applicable, must hold valid driver's license and maintain acceptable driving recordEDUCATION/EXPERIENCENone requiredWORKING CONDITIONS Lift, carry or otherwise move up to 10 lbs. regularly. Lift, carry or otherwise move up to 50 lbs. occasionally with assistance. Follow proper moving and lifting procedures identified in Departmental Orientation Handbook. Regularly required to stand; sit; walk; reach; use hands to finger, handle or feel; talk and hear.

SummaryThis announcement will remain open until 01/13/2021. Cut-off dates for referral to hiring managers will be established as needed by the agency.VACANY INFO: Crete, NEPlant: M717CR, Smithfield Fresh Meats Corp, Saline CountyShift: Varies based on assignmentSpecies: Multiple Learn more about this agency Responsibilities Examine food animals in privately-owned meat or poultry plants. Perform their duties before and after slaughter, guaranteeing that the product is not contaminated. Maintain sanitation procedures. Play a role as a valued member of a dynamic team that ensures the product is fit to eat and compliant with Federal laws. Travel Required 76% or greater - This position travels frequently and may be detailed anywhere in the Denver DistrictSupervisory status No Promotion Potential 7 Job family (Series) 1863 Food Inspection Help Requirements Conditions of Employment U.S. Citizenship required. Must be at least 16 years of age. Male applicants born after December 31, 1959, must complete a Pre-Employment Certification Statement for Selective Service Registration. Successful completion of a pre-employment medical examination. Selectee must be able to obtain and maintain a NACI security clearance. If selected you may be subject to a National Agency Check and Inquiry (NACI). Selectee may be subject to satisfactory completion of a one year probationary or trial period. Direct Deposit - Per Public Law 104-134 every Federal employee is required to have federal payments made by direct deposit to a financial institution of that employee's choosing. Qualifications The duties of a Food Inspector are performed in a hazardous working environment. To experience what it's like to work in a slaughter plant as a Food Inspector, please click here. For additional information about training, please click here. The below requirements are not an all-inclusive list. Failure to fully meet a functional requirement is not automatically disqualifying.Applicants must:Be physically and medically able to efficiently perform the essential job functions, without being a direct threat to themselves and others.Have full range of motion to perform rapid repetitive twisting and working with arms above shoulder levelBe able to stand and walk on slippery and uneven floors and catwalks, and climbing stairs and ladders.Be able to lift, carry, push and pull up to 30 pounds, with occasional lifting of up to 50 pounds.Have manual dexterity of the upper body, including arms, hands, and fingers with a normal sense of touch in both hands.Have good near and distance vision, be free of chronic eye disease and have correctable vision of at least 20/40 in one eye.Have the ability to distinguish shades of color. Any significant degree of color blindness (more than 25 percent error rate on approved color plate test) may be disqualifying.Individuals with some hearing loss and/or requiring hearing amplification will be assessed on a case by case basis.Applicants must meet all qualifications and eligibility requirements by the closing date of the announcement including the following specialized experience and/or education, as defined below. Your application or resume must clearly show that you possess the appropriate experience requirements.For the GS-5 level: Applicants must have one year (52 weeks) of specialized experience that was obtained after your 16th birthday. Qualifying specialized experience must demonstrate the applicant's knowledge, judgment, interpretive ability, and technical skill associated with the production of a finished product which meets all prescribed standards of quality and conforms with approved production methods. Such experience may have been gained in the following:Experience in a slaughter or processing plant, or a comparable manufacturing or production activity which prepares food for human consumption. This experience must demonstrate skills in sorting good from bad; applying, interpreting, and explaining standards, making decisions, and communicating with others.Experience as a meat cutter/butcher in a wholesale or retail meat/poultry business, provided a full range of responsible duties are performed such as cutting or butchering, sanitation, dealing with customers, meeting customer standards, use of judgment, interpretation or various requirements, and sorting acceptable from unacceptable.Quality control or laboratory analytical experience in the food industry or other similar production environments. An example of qualifying experience may be a Veterinary Technician conducting lab tests, assessing animals and/or partial examination of animals, performing necropsies, monitoring animals under anesthesia and administering medications.Supervisory responsibilities in the food or livestock industry, which demonstrates the applicant applied and has effective skills in communicating job requirements, evaluating results of work methods or processes, applying instructions, and interpreting standards or regulations. Responsibility for management or supervision of a full scale commercial or industrial livestock or poultry enterprise.Commercial restaurant or kitchen chef or cook responsible for proper food preparation, safe food handling and sanitation practices and judgment recognizing abnormalities in food.For the GS-7 level: For positions above GS-5, applicants must have demonstrated one year (52 weeks) of specialized experience equivalent to at least the next lower grade level in the normal line of progression in the organization in which the position is being filled.Specialized experience is regulatory food inspection work which involved either ante-mortem and post-mortem inspection of red meat animals, poultry, fish, or seafood; or inspection of production of processed products involving red meat, poultry, fish, seafood, or egg products.This experience must have demonstrated:Knowledge of general sanitation practices, laws, and regulations governing the food industryKnowledge of Federal laws and regulations pertaining to fitness of red meat animals, poultry, fish, or seafood for human consumption; or knowledge of Federal laws and regulations applicable to the processing of red meat, poultry, fish, seafood, or egg products; andAbility to communicate effectively with supervisors and workers in the food industry.The resume you provide must demonstrate the required experience as referenced in the announcement or you will be rated as ineligible for GS-7.Experience refers to paid and unpaid experience, including volunteer work done through National Service programs (e.g., Peace Corps, AmeriCorps) and other organizations (e.g., professional, philanthropic, religious, spiritual, community, student, social). Volunteer work helps build critical competencies, knowledge, and skills and can provide valuable training and experience that translates directly to paid employment. You will receive credit for all qualifying experience, including volunteer experience.For more information on the qualifications for this position, click here. Education For the GS-5 level: Successful completion of a full 4-year course of study leading to a bachelor's degree in an accredited college or university that included at least 12 semester hours in biological, physical, mathematical, or agricultural sciences. If you are qualifying based on education, you must submit a copy of your transcripts when you apply; failure to do so will result in an ineligible rating. If you are selected for a position, official transcripts must be sent directly from your college, in paper form in a sealed envelope or in a secure, certified official electronic format to our Minneapolis Human Resource Operations Division prior to reporting for duty.For the GS-7 level:Education is not creditable for positions at the GS-7 level. Additional informationShifts, activities, travel and overtime requirements will vary by individual vacancy.The USDA Food Safety and Inspection Services has authority to recruit and fill Permanent (Career/Career-Conditional) positions under Direct Hire Authority. Under this authority, any U.S. citizen may apply.Pay rates vary depending on location and may be higher or lower than the amount shown. Please visit the Office of Personnel Management's website for additional information on pay rates.This is a Bargaining Unit position covered by the National Joint Council (NJC) of Food Inspection Locals.This position has the potential for mandatory overtime, weekend and holiday work, variable tours of duty, travel and other work life challenges.If you are selected for a position with further promotion potential, you will be placed under a career development plan, and may be non-competitively promoted if you successfully complete the requirements and if recommended by management. However, promotion is neither implied nor guaranteedThis announcement may be used to fill additional like vacancies should any occur in the announced duty location(s).If you are retired from the Federal Government and are selected for this vacancy, your retirement annuity may be offset from your pay.Career Transition Assistance Plan (CTAP), Reemployed Priority List (RPL), or Interagency Career Transition Assistance Plan (ICTAP): To exercise selection priority for this vacancy, CTAP/RPL/ICTAP candidates must meet the basic eligibility requirements and all selective factors. CTAP/ICTAP candidates must be rated and determined to be well qualified (or above) based on an evaluation of the competencies listed in the How You Will Be Evaluated section. When assessed through a score-based category rating method, CTAP/ICTAP applications must receive a rating of at least 70 out of a possible 100.E-Verify: Federal law requires agencies to use the E-Verify system to confirm the employment eligibility for all new hires. If you are selected as a newly hired employee..... click apply for full job details

POSITION: Food Service Aide, Lancaster CTC Campus - $11.24p/h MAIN LOCATION: Brownstown or Willow Street locations REPORTS TO: Head Cook, Kitchen Manager, and Site Supervisor PURPOSE: The primary role of a Food Service Aide is to assist in the kitchen in all facets of daily food preparation, serving and clean-up. This can vary between Head Cooks, schools and districts. Food handling safety and personal safety are critical in the roll of the Food Service Aide position. TERMS OF EMPLOYMENT: January 4th until end of school year 5 Hours per day/ 5 days per week Hourly Position - $11.24 per hour JOB SUMMARY: The Food Service Aide will work in preparing and distributing food items; providing complete and accurate documentation and audit trail for meals served; and maintaining facilities in a sanitary condition. QUALIFICATIONS: Minimum of high school diploma. Ability to work effectively with students and adults in a school setting. Adequate visual and auditory acuity to work in a kitchen environment. Ability to follow a schedule. Ability to be adaptable and flexible with daily routines. Ability to record data utilizing various data collection tools. Personality traits that are conducive to a harmonious relationship with students, school district personnel, and the public. Requires a medical examination as per Pennsylvania law; valid criminal history check; child abuse clearance; and Federal Bureau of Investigation criminal history investigation. ESSENTIAL FUNCTIONS AND RESPONSIBILITIES: Reads and abides by the Pennsylvania School laws and regulations, Federal and State laws, and regulations governing educational and civil rights of students and others, Child Protective Services Act, the policies of the Board of Education, and administrative manuals. Communicates clearly, concisely, and effectively, both orally and in writing, with the administrative staff, professional and support staff, students, parents, and community. Prepares fruits and/or vegetables for daily use, including but not limited to, slicing, cupping and otherwise preparing according to kitchen standards. Assists in the preparation of any menu items as directed by the site supervisor. Serves meals on line during lunch shifts as directed. Cleans work areas and ensures leftovers are properly put away for the next day's use. Assists in wiping tables and chairs in cafeteria. Clean and sanitize serving areas each day. Follow food preparation instructions and serve all food and beverages according to cafeteria safety and sanitary policies. Assists with sweeping and mopping floors. Arranges food and beverage items (e.g. placing in steam tables, a la carte trays, filling racks, mobile carts, etc.) for the purpose of making items available to students and staff. Cleans utensils, equipment, and the storage, food preparation and serving areas for the purpose of maintaining sanitary conditions. Collects payments for food items from students and staff. Uses proper body mechanics and cleaning procedures for the purpose of preventing accidental injuries to self and others. Completes necessary Professional Standards Training annually. Maintain confidentiality. Performs other duties as assigned by the site supervisor. PHYSICAL DEMANDS: Ability to reach above and below the waist. Ability to to lift up to 25 pounds to shoulder height and 50 pounds to waist height. Ability to sit and/or stand for extended periods of time. Ability to use fingers to pick, feel, and grasp objects. Ability to climb stairs. Ability to bend and stoop. Ability to use both hands for repetitive motion. Some bending and twisting of the body required. Ability to hear and understand speech at normal commercial kitchen levels. Ability to stand for long periods of time along with sitting and walking/moving throughout the work environment. Ability to see and read a computer screen and printed material with or without vision aids. Ability to speak in audible tones so that others may understand clearly in a commercial kitchen environment. WORK ENVIRONMENT: Typical commercial kitchen environment. Subject to inside kitchen environmental conditions. TEMPERAMENT: Must possess excellent interpersonal skills. Must be cooperative, congenial, and service oriented. Must be able to work in a production oriented environment. COGNITIVE ABILITY: Ability to follow written and verbal directions Ability to read and write and communicate effectively Ability to organize tasks, to handle multiple tasks, and to exercise good judgment. Category: Restaurant & Food Service , Keywords: Food Service Assistant

Position Information Location: Hyatt Place Denver Downtown SummaryEfficiently clean and supply guestrooms, ensuring excellent guest service and high levels of cleanliness. Responsibilities Provide the highest quality of service to the guest at all times and anticipate and exceed guest expectations. Know and live the mission and the White Lodging/brand basics. Understand the WL Way. Sign in and out master key each day following proper key procedures. Never allow a guest to enter a room if they do not have a working key to the room. Clean rooms following White Lodging Guest Room Attendant guidelines and certification training while maintaining established productivity standards. Follow proper Guestroom Entry Procedures per SOP. Before entering a guestroom, knock on the door three times and call "Housekeeping." Inspect room for maintenance needs and report deficiencies/complete work orders if needed. This includes fixtures, televisions, radios, heating/cooling equipment, refrigerator, etc. Perform daily general clean duties:-Clean bathroom, including walls, mirrors, vanity sink, tub, shower curtain, toilet, and floor; -Strip room of linen and trash;-Change the linen per SOP and make the bed properly;-Dust, clean inside drawers, vacuum floors and clean and check under bed;-Replace amenity items in the guestroom;-If applicable, clean kitchen appliances, counter, glassware, dishes, utensils, etc. Set heating/cooling equipment and radio on proper settings. Self-inspect guestrooms as directed. Clean, organize and restock housekeeping cart/backpack following White Lodging and hotel brand standards. Carts and vacuums should be stored in designated area. Turn in room status report to Supervisor or Front Desk showing your completed work. Fold terry and linen as needed. Assist in training new associates. Practice safety standards at all times and keep the property safe for guests and fellow associates. Use wet floor signs as required. Follow proper use of approved chemicals and accurately label chemical containers. Always use gloves when handling chemicals. Complete Chemical Training and Blood borne Pathogen Training. Ensure security and confidentiality of all guest and hotel information and material. Practice energy conservation at all times. Maintain a clean and orderly work area in accordance with hotel standards. Complete daily/weekly cleaning schedule. Carry out assigned duties in an emergency situation. Attend work on time as scheduled and adhere to attendance policy. Participate in daily preshift. Utilize property Service Recovery/Defect Tracking processes. Report unsafe conditions and suspicious activity to Security/Management. Know how to perform Housekeeping Attendant's duties to standard and assist if needed. Know how to operate laundry equipment. Communicate properly and effectively with the guest, associates and managers. Effectively respond to guest complaints. Promote teamwork and associate morale. Maintain knowledge of hotel property, hotel staff, hotel services, hotel service hours of operation, and hotel surroundings (i.e. mall, restaurants). Adhere to all work rules, procedures and policies established by the company. This includes, but is not limited to those contained in the Associate Orientation Handbook and the red Emergency Response Procedures Manual. Have a thorough knowledge of emergency procedures. Be available to work weekends and holidays as necessary. Perform other duties as assignedOther informationCOMPETENCIES Job Knowledge Flexibility/Adaptability Quality of Work Perseverance Quantity of Work Organization Skills Guest Focus/Customer Service Effort Reliability/Dependability Judgment/Problem Solving Motivation/Initiative Cooperation/TeamworkSKILLS Must pass certification quiz/test for position.EDUCATION/EXPERIENCE None requiredWORKING CONDITIONS Lift, carry or otherwise move up to 10 lbs. regularly. Lift, carry or otherwise move up to 50 lbs. occasionally with assistance. Follow proper moving and lifting procedures identified in Departmental Orientation Handbook. Regularly required to stand; sit; walk; reach; use hands to finger, handle or feel; talk and hear.

Position Information Location: Le Meridien Denver Downtown SummaryEfficiently clean and supply guestrooms, ensuring excellent guest service and high levels of cleanliness. Responsibilities Provide the highest quality of service to the guest at all times and anticipate and exceed guest expectations. Know and live the mission and the White Lodging/brand basics. Understand the L Way. Sign in and out master key each day following proper key procedures. Never allow a guest to enter a room if they do not have a working key to the room. Clean rooms following White Lodging Guest Room Attendant guidelines and certification training while maintaining established productivity standards. Follow proper Guestroom Entry Procedures per SOP. Before entering a guestroom, knock on the door three times and call "Housekeeping." Inspect room for maintenance needs and report deficiencies/complete work orders if needed. This includes fixtures, televisions, radios, heating/cooling equipment, refrigerator, etc. Perform daily general clean duties:-Clean bathroom, including walls, mirrors, vanity sink, tub, shower curtain, toilet, and floor; -Strip room of linen and trash;-Change the linen per SOP and make the bed properly;-Dust, clean inside drawers, vacuum floors and clean and check under bed;-Replace amenity items in the guestroom;-If applicable, clean kitchen appliances, counter, glassware, dishes, utensils, etc. Set heating/cooling equipment and radio on proper settings. Self-inspect guestrooms as directed. Clean, organize and restock housekeeping cart/backpack following White Lodging and hotel brand standards. Carts and vacuums should be stored in designated area. Turn in room status report to Supervisor or Front Desk showing your completed work. Fold terry and linen as needed. Assist in training new associates. Practice safety standards at all times and keep the property safe for guests and fellow associates. Use wet floor signs as required. Follow proper use of approved chemicals and accurately label chemical containers. Always use gloves when handling chemicals. Complete Chemical Training and Bloodborne Pathogen Training. Ensure security and confidentiality of all guest and hotel information and material. Practice energy conservation at all times. Maintain a clean and orderly work area in accordance with hotel standards. Complete daily/weekly cleaning schedule. Carry out assigned duties in an emergency situation. Attend work on time as scheduled and adhere to attendance policy. Participate in daily preshift. Utilize property Service Recovery/Defect Tracking processes. Report unsafe conditions and suspicious activity to Security/Management. Know how to perform Housekeeping Attendant's duties to standard and assist if needed. Know how to operate laundry equipment. Communicate properly and effectively with the guest, associates and managers. Effectively respond to guest complaints. Promote teamwork and associate morale. Maintain knowledge of hotel property, hotel staff, hotel services, hotel service hours of operation, and hotel surroundings (i.e. mall, restaurants). Adhere to all work rules, procedures and policies established by the company. This includes, but is not limited to those contained in the Associate Orientation Handbook and the red Emergency Response Procedures Manual. Have a thorough knowledge of emergency procedures. Be available to work weekends and holidays as necessary. Perform other duties as assignedOther informationCOMPETENCIES Job Knowledge Flexibility/Adaptability Quality of Work Perseverance Quantity of Work Organization Skills Guest Focus/Customer Service Effort Reliability/Dependability Judgment/Problem Solving Motivation/Initiative Cooperation/TeamworkSKILLS Must pass certification quiz/test for position.EDUCATION/EXPERIENCE None requiredWORKING CONDITIONS Lift, carry or otherwise move up to 10 lbs. regularly. Lift, carry or otherwise move up to 50 lbs. occasionally with assistance. Follow proper moving and lifting procedures identified in Departmental Orientation Handbook. Regularly required to stand; sit; walk; reach

Dish Washer Major Purpose: The primary responsibility of a Dish Washer is to quickly and efficiently clean all dishes, glassware, and silverware following set procedures. Dishwashers are also responsible for the cleanliness of the entire restaurant and its perimeters, including the restrooms. Other duties may be assigned as need arises. What's in it for you? The opportunity to work in a fun atmosphere with awesome people while being a part of a growing organization that was voted BEST PLACES TO WORK (2018 Business Intelligence Group). We LOVE our employees more than bacon and have a "You First" philosophy, referring to the importance of putting people first. We also offer: No night shifts - EVER! Amazing growth opportunities Insurance benefits and employee perk programs Matching 401K contributions Tuition reimbursement and continuing education programs First class training Meal discounts And much more... Major Responsibilities: Load, run and unload the dish machine Keep the dish machine clean and report any functional or mechanical problems immediately Monitor dish machine water temperature to ensure sanitary wash cycle Wash and store all tableware and kitchenware Keep dish room clean and organized Maintain adequate levels of clean tableware for dining room and kitchen Bag and haul dish room trash to dumpster at designed times Handle tableware carefully to prevent breakage and loss Maintain adequate levels of dish detergents and cleaning supplies Clean food preparation and production areas as required Be available to fill in as needed to ensure the smooth and efficient operation of the cafe as directed by the restaurant manager or immediate supervisor Show flexibility in terms of your schedule to ensure the smooth and efficient operation of the cafe as directed by the café management Maintain a high level of personal cleanliness Be a team player; help out fellow employees at every opportunity Requirements: No previous restaurant experience required Have working knowledge of the predominant language(s) of our customers Punctuality and regular and reliable attendance Honesty and integrity Must be at least 18 years of age Must be able to effectively communicate with, management and coworkers Basic reading and writing skills Multi-task oriented - ability to perform multiple job functions at one time Follow workplace safety procedures Job Requirements: Walk and stand throughout the entire shift Continuously reach, bend, lift, carry, stoop, twist and turn Regularly lift up to 50 lbs. Be able to work in hot, wet, humid and loud environment for long period of time Exposure to detergents and chemicals Understand basic liquid measurements Must report to work in a neat, clean uniform and present a well-groomed, hygienic appearance First Watch will supply employee with non-slip shoes, to be maintained by employee. If the shoes become unusually soiled or damaged, employee must notify management for replacement. First Watch will replace safety shoes as needed due to normal wear and tear Work Relationships: The Dish Washer works with all levels of management and staff within the café. Additionally, positive professional contact with customers is required to provide an exceptional quest experience.