Department: Food and Beverage 

Supervisor: F&B Manager or Director 

Summary 

This position is responsible for the service of assigned banquet events to include assigned set up, guest service and event tear down. 

Essential Duties and Responsibilities include the following. Other duties may be assigned. 

• Maintain a commitment to customer service and guest satisfaction. Perform all guest contact activities such as serving food and beverage, answering guest questions, etc. in a cordial, efficient and professional manner. 
• Ensure that the food and beverage is served while maintaining a consistent presentation and proper temperature. 
• Assist in food, beverage, equipment, meeting supplies, china, glass, and silverware inventories on a predetermined basis. 
• Maintain a cooperative, team-like attitude in working with supervisors and fellow employees (including other departments). 
• Enforce all sanitation procedures including safety guidelines and OHSA requirements. 
• Organizing equipment for a function as well as cleaning, maintaining, and looking after equipment during and after functions. 
• Make sure all storerooms are clean, organized and secured. 
• Immediate communication of special requests, guest problems or concerns to management. 
• Follow all designated opening and closing procedures to ensure areas are secure and energy efficient. 
• Adhere to all department and property-wide policies and procedures. 
• Ensure the proper handling and cleaning of all banquet equipment. 
• Perform any reasonable request assigned by management. 
• Attend all department, full staff, safety and other meetings and trainings as required by management. 

Supervisory Responsibilities  

This job has no supervisory responsibilities. 

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. 

Education and/or Experience  

One to two years’ experience in food and beverage catering facility or hotel preferred, but not required. Strong organizational skills and customer service skills as well as food and beverage service knowledge.  

Certificates, Licenses, Registrations 

Current Food Handler’s certificate or ServSafe certification is required. Current TABC (TX) or RVSP (LA) is required.  

Physical Demands 

 The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 

While performing the duties of this job, the employee is occasionally required to stand, walk, sit, use hand to finger, handle or feel objects, tools and/or controls, reach with hands and arms, climb stairs, balance, stoop, kneel, crouch, crawl, talk and hear.  Employee will have to move, set up and tear down banquet equipment including but not limited to chairs, tables, staging, linens, service ware etc.  The employee must occasionally lift and/or move up to 50 pounds.   

Department: Food and Beverage  

Supervisor: Director of Food and Beverage  

Summary 

Mixes and serves alcoholic and nonalcoholic drinks to patrons of bar by performing the following duties. 

Essential Duties and Responsibilities include the following. Other duties may be assigned. 

• Takes drink orders from customers and/or servers 
• Mixes and serves drinks according to order specifications 
• Serves wine and draught or bottled beer 
• General cashier duties for the sale of bar food and beverage orders 
• Requisitions for beer, wine, liquor and bar supplies. 
• Arrange bottles and glasses to make attractive display 
• Prepares drink garnishments 
• Replenishes bar supplies as needed 
• Maintain cleanliness of the bar area 
• Set up, breakdown, or securing bar display when opening and closing 
• Serves patrons in compliance with company, brand, and TABC requirements. 

Supervisory Responsibilities  

This job has no supervisory responsibilities. 

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. 

Education and/or Experience  

Less than a high school education; or one to three months related experience and/or training; or equivalent combination of education and experience. 

before groups of customers or employees of organization. 

Certificates, Licenses, Registrations 

Current Food Handler’s certificate or ServSafe certification is required. Current TABC (TX) or RVSP (LA) is required.  

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 measurement, volume, and distance. 

Computer Skills  

To perform this job successfully, an individual should have knowledge of Inventory software. 

Physical Demands  

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 

While performing the duties of this Job, the employee is regularly required to stand; use hands to finger, handle, or feel and reach with hands and arms.  The employee is frequently required to walk.  The employee is occasionally required to climb or balance; stoop, kneel, crouch, or crawl and taste or smell. The employee must regularly lift and/or move up to 10 pounds and occasionally lift and/or move up to 50 pounds.   

Department: Food and Beverage 

Supervisor: Food and Beverage Manager/Director/Restaurant Manager  

Summary 

The Restaurant Server is responsible for delivering exceptional dining experiences to guests by providing attentive, courteous, and efficient service in the hotel’s restaurant, lounge, or room service operations. This role involves taking orders, serving food and beverages, and ensuring guest satisfaction in a refined and welcoming environment that reflects the hotel’s brand standards. 

Essential Duties and Responsibilities include the following. Other duties may be assigned. 

• Greet guests warmly and guide them through the dining experience with professionalism and hospitality. 

• Take accurate food and beverage orders and communicate them clearly to kitchen and bar staff. 

• Serve meals and drinks promptly, ensuring proper presentation and guest satisfaction. 

• Monitor tables and anticipate guest needs, offering refills, clearing dishes, and responding to requests. 

• Maintain cleanliness and organization of dining areas, including resetting tables and restocking supplies. 

• Process payments accurately and handle guest inquiries or concerns with grace and efficiency. 

• Collaborate with team members to ensure smooth service during peak hours and special events. 

• Uphold all health, safety, and alcohol service regulations. 

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. 

Education and/or Experience  

One to two years’ experience in food and beverage service or hotel preferred but not required. Strong organizational skills and customer service skills as well as food and beverage service knowledge.  

Certificates, Licenses, Registrations 

Current Food Handler’s certificate or ServSafe certification is required. Current TABC (TX) or RVSP (LA) is required.  

Physical Demands  

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 

While performing the duties of this job, the employee is required to stand for extended periods, walking, pushing, bending and reaching, stooping, kneeling, or crouching. The employee may have to move, set up and tear down restaurant equipment including but not limited to chairs, tables, linens, service ware etc.  The employee must occasionally lift and/or move up to 50 pounds.   

Department: Food and Beverage 

Supervisor: Executive Chef, Kitchen Manager, Food and Beverage Manager, and/or Director 

Summary 

A Cook is responsible for preparing and presenting high-quality meals in a timely and efficient manner while following recipes and ensuring food safety standards are upheld. They collaborate with kitchen staff to maintain cleanliness, organize ingredients, and deliver consistent dishes that meet customer expectations.  

Essential Duties and Responsibilities include the following. Other duties may be assigned. 

• Prepares a variety food items utilizing a variety of kitchen equipment such as broilers, ovens, grills, and fryers. 
• Assumes responsibility for the quality of food served.  
• Knows, learns, and complies consistently with our standards, cooking methods,  kitchen rules, policies and procedures.  
• Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.  
• Portions food products as directed prior to cooking according to assigned standards and recipe specifications.  
• Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.  
• Follows proper plate presentation and garnish set up for all dishes.  
• Handles, stores, labels, and rotates all products properly.  
• Assists in food prep assignments during off-peak periods as needed.  
• Communicates department needs with regard to inventory and supplies to management. 
• Opens and/or closes the kitchen properly and follows the opening/closing checklist for kitchen stations as directed.  
• Assists others in opening/closing the kitchen.  
• Assist with food and beverage inventories as directed. 
• Attends all scheduled employee meetings.  
• Performs other related duties as assigned by manager.  

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. 

Education and/or Experience  

Culinary degree a plus. Similar schooling experience with or without degree/certification acceptable. 

At least 6 months experience in a similar capacity.  

Certificates, Licenses, Registrations 

Current TABC (TX) or RVSP (LA) is required. Current Food Handler’s certificate or ServSafe certification is required 

Physical Demands  

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 

While performing the duties of this job, the employee is occasionally required to stand, walk, sit, use hand to finger, handle or feel objects, tools and/or controls, reach with hands and arms, climb stairs, balance, stoop, kneel, crouch, crawl, talk and hear.  The employee will have to move, set up and tear down kitchen or food and beverage equipment etc.  The employee must occasionally lift and/or move up to 50 pounds.   

Department: Housekeeping  

Supervisor: Director of Housekeeping, Housekeeping Manager, and/or Executive Housekeeper 

Summary 

The Houseperson plays a vital support role in the housekeeping department, ensuring guest rooms, public areas, and back-of-house spaces are clean, organized, and well-stocked. This position assists room attendants by delivering linens, removing trash, and restocking supplies, while also maintaining cleanliness in hallways, lobbies, and other common areas. The Houseperson helps uphold the hotel’s standards of cleanliness and guest satisfaction through prompt service and attention to detail. 

Essential Duties and Responsibilities include the following. Other duties may be assigned. 

• Support room attendants by delivering linens, amenities, and cleaning supplies. 
• Remove used linens and trash from guest rooms and housekeeping carts. 
• Maintain cleanliness in public areas including hallways, elevators, lobbies, and restrooms. 
• Respond promptly to guest requests and housekeeping needs. 
• Ensure storage rooms and supply closets are organized and stocked. 
• Assist with deep cleaning projects and room setups as needed. 
• Follow safety and sanitation procedures at all times. 

Supervisory Responsibilities  

This job has no supervisory responsibilities. 

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. 

Education and/or Experience  

Less than a high school diploma; previous housekeeping or cleaning experience preferred in a similar environment. 

Physical Demands  

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 

While performing the duties of this Job, the employee is frequently required to stand; walk; use hands to finger, reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl; The employee must frequently lift and/or move up to 50 pounds and occasionally lift and/or move up to 75 pounds.  Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus. 

Department: Housekeeping 

Supervisor: Executive Housekeeper, Director of Housekeeping and/or Housekeeping Manager 

Summary 

The Housekeeping Room Attendant is responsible for maintaining the cleanliness, order, and overall appearance of guest rooms and public areas within the hotel. This role ensures that guests experience a clean, comfortable, and welcoming environment during their stay. The ideal candidate is detail-oriented, efficient, and committed to upholding the hotel’s standards of hygiene and presentation. 

Essential Duties and Responsibilities include the following. Other duties may be assigned. 

• Clean and service guest rooms, including making beds, dusting, vacuuming, and replenishing amenities. 
• Sanitize bathrooms and restock towels, toiletries, and other supplies. 
• Report any maintenance issues or room damage to the appropriate department. 
• Ensure all assigned rooms meet the hotel’s cleanliness and presentation standards. 
• Respond promptly to guest requests and provide excellent customer service. 
• Maintain housekeeping carts and storage areas in a clean and organized manner. 
• Always follow safety and sanitation policies and procedures. 
• Use only approved cleaning chemicals for designated surfaces. 
• Update status of rooms as necessary. 
• Log and securely store any lost and found items according to brand and company requirements. 

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. 

Education and/or Experience  

Less than a high school diploma; previous housekeeping or cleaning experience preferred in a similar environment. 

Physical Demands  

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 

While performing the duties of this Job, the employee is regularly required to stand; walk and reach with hands and arms. The employee is frequently required to stoop, kneel, crouch, or crawl. The employee is occasionally required to use hands to finger, handle, or feel and climb or balance. The employee must frequently lift and/or move up to 25 pounds.  

Department: Engineering/Maintenance 

Supervisor: Chief Engineer, Director of Maintenance, and/or General Manager 

Summary 

The Hotel Engineering/Maintenance Helper is responsible for maintaining the property’s physical infrastructure to ensure a safe, functional, and welcoming environment for guests and staff. This hands-on role involves performing routine repairs, preventive maintenance, and responding to service requests across guest rooms, public areas, and back-of-house facilities. 

Essential Duties and Responsibilities include the following. Other duties may be assigned. 

• Perform general maintenance tasks including plumbing, electrical, HVAC, carpentry, and painting. 
• Respond promptly to guest and staff maintenance requests. 
• Conduct routine inspections and preventive maintenance on equipment and systems. 
• Maintain cleanliness and safety of maintenance areas and tools. 
• Assist with emergency repairs and support safety protocols. 
• Collaborate with housekeeping and front desk to resolve issues efficiently. 
• Document work performed and report major issues to management. 
• Clean and maintain pool and spa ensuring accurate chemical levels and all required safety equipment is in good condition. 
• Maintain the grounds, landscaping, outbuilding, and parking areas ensuring all are  clean, neat, and safe. 

Supervisory Responsibilities  

This job has no supervisory responsibilities. 

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. 

Education and/or Experience  

High school diploma or equivalent; technical training or certification preferred. 

Basic knowledge of plumbing, electrical, HVAC, and carpentry systems. 

Physical Demands  

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 

While performing the duties of this job, the employee is occasionally required to stand, walk, sit, use hand to finger, handle or feel objects, tools and/or controls, reach with hands and arms, climb stairs, balance, stoop, kneel, crouch, crawl, talk and hear.  The employee will be occasionally exposed to housekeeping, maintenance, and pool chemicals.  The employee must occasionally lift push pull and/or move up to 75 pounds. 

Department: Food and Beverage  

Supervisor: Food and Beverage Manager or Director 

Summary 

The role of a dishwasher or kitchen steward may seem behind-the-scenes, but it's absolutely essential to keeping the kitchen running smoothly and guests happy.  

Essential Duties and Responsibilities include the following. Other duties may be assigned. 

• Clean and sanitize dishes, glassware, utensils, pots, and pans using dishwashing machines or by hand 
• Maintain cleanliness of the dishwashing area, including floors, walls, and equipment 
• Organize and store clean items properly to ensure easy access and hygiene 
• Dispose of waste and follow recycling procedures according to hotel or restaurant standards 
• Assist with kitchen cleanliness, including sweeping, mopping, and general sanitation tasks 
• Support kitchen staff by restocking clean items and helping with basic prep or setup when needed 
• Report equipment issues or maintenance needs to supervisors promptly 
• Ensure work areas are always inspection-ready 
• Follow all health and safety regulations related to food handling and sanitation 
• Help maintain a safe and organized back-of-house environment 
• Assist with unpacking deliveries 
• Supervisory Responsibilities  
• This job has no supervisory responsibilities. 

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. 

Education and/or Experience  

Less than high school education; or up to one-month related experience or training; or equivalent combination of education and experience. 

Physical Demands  

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 

While performing the duties of this Job, the employee is regularly required to stand and reach with hands and arms.  The employee is frequently required to walk and use hands to finger, handle, or feel.  The employee is occasionally required to stoop, kneel, crouch, or crawl. The employee must regularly lift and/or move up to 50 pounds.