The Ritz-Carlton Chicago
160 East Pearson Street
Responsible for the timely delivery of food and ensuring that plate presentations and food quality are of the highest standard possible.
Maintain complete knowledge of table/seat/station numbers, room capacity, hours of operation, proper table set-up, and dress code of the restaurant.
Maintain complete knowledge of and comply with all departmental policies and service procedures
Maintain complete knowledge of all liquor brands, wines, beers, and non-alcoholic selections,
glassware and garnishes in the restaurant.
Maintain complete knowledge of all menu items, prices, preparation method/time, major ingredients, and quality standards of taste, appearance, texture, serving temperature, portion size, garnish, and method of presentation.
Maintain complete knowledge of and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons, and drunk driving.
Maintain complete knowledge of correct maintenance and use of equipment, and use equipment only as intended.
Maintain knowledge of P.O.S. and manual systems.
Provides assistance to other employees and departments to contribute to the best overall performance of the department and the hotel.
Qualifications
Education/Formal Training
High school education or equivalent.
Experience
Previous experience in similar position of 3 months or longer.
Knowledge/Skills/ Availability
Must have basic knowledge of restaurant operations.
Must have open availability including weekends and holidays.
Physical Demands
The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Ability to satisfactorily communicate in English (speak, read, write) with guests, co-workers and management to their understanding.
Ability to perform assigned duties with attention to detail, speed, accuracy, follow-through, courtesy, cooperation, and work with a minimum of supervision.
Lifting, pushing, pulling and carrying up to 50 lbs to include serving trays, carts, tables, chairs, and small equipment up to 75% of the time.
Balancing, stooping kneeling, crouching, crawling, reaching handling, fingering throughout the shift.
Mobility -Able to travel up to 300 feet on a regular basis throughout the shift.
Continuous standing -during preparation, during service hours or during expediting.
Must be able to see minute objects at arm’s length, to read meters and controls.
Environment
Physically strenuous -continual standing, walking, bending and lifting in indoor environment. Intermittent exposure to extreme heat (dishroom & kitchen) and cold (coolers & freezers).
Responsible for the timely delivery of food and ensuring that plate presentations and food quality are of the highest standard possible.
Maintain complete knowledge of table/seat/station numbers, room capacity, hours of operation, proper table set-up, and dress code of the restaurant.
Maintain complete knowledge of and comply with all departmental policies and service procedures
Maintain complete knowledge of all liquor brands, wines, beers, and non-alcoholic selections,
glassware and garnishes in the restaurant.
Maintain complete knowledge of all menu items, prices, preparation method/time, major ingredients, and quality standards of taste, appearance, texture, serving temperature, portion size, garnish, and method of presentation.
Maintain complete knowledge of and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons, and drunk driving.
Maintain complete knowledge of correct maintenance and use of equipment, and use equipment only as intended.
Maintain knowledge of P.O.S. and manual systems.
Provides assistance to other employees and departments to contribute to the best overall performance of the department and the hotel.
Qualifications
Education/Formal Training
High school education or equivalent.
Experience
Previous experience in similar position of 3 months or longer.
Knowledge/Skills/ Availability
Must have basic knowledge of restaurant operations.
Must have open availability including weekends and holidays.
Physical Demands
The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Ability to satisfactorily communicate in English (speak, read, write) with guests, co-workers and management to their understanding.
Ability to perform assigned duties with attention to detail, speed, accuracy, follow-through, courtesy, cooperation, and work with a minimum of supervision.
Lifting, pushing, pulling and carrying up to 50 lbs to include serving trays, carts, tables, chairs, and small equipment up to 75% of the time.
Balancing, stooping kneeling, crouching, crawling, reaching handling, fingering throughout the shift.
Mobility -Able to travel up to 300 feet on a regular basis throughout the shift.
Continuous standing -during preparation, during service hours or during expediting.
Must be able to see minute objects at arm’s length, to read meters and controls.
Environment
Physically strenuous -continual standing, walking, bending and lifting in indoor environment. Intermittent exposure to extreme heat (dishroom & kitchen) and cold (coolers & freezers).
The Ritz-Carlton Chicago
160 East Pearson Street, Chicago, IL, USA
Work in a fast paced, fun team environment producing elegant desserts that include:
Fine dining plated desserts
Café bakery specialties
Packaged sweets
Chocolates and confections
Specialty occasion cakes
Large banquet sweets buffets
Dessert action stations
VIP amenities
Responsibilities
Prepare food of consistent quality following recipe cards, production, and portion standards.
Set up pastry service station in a timely manner.
Prepare plated desserts per plating guidelines in an efficient manner meeting ticket time standards.
Date all food containers and rotate (FIFO).
Keep all food at proper holding and storage temperatures.
Communicate with the pastry team and chef to note any production and/or ordering needs.
Assist with the cleanliness of the kitchen, clean as you go.
Education/Formal Training
High school education or equivalent experience.
Experience
Minimum one year food service or related work.
Knowledge/Skills
Requires an ability to work as a team member and an ability to communicate with kitchen staff.
Physical Demands
The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Lifting, pushing, pulling and carrying: Position regularly involves lifting food cases and metros weighing up to 70 lbs. Items include food, small equipment -75% of the time.
Periodic climbing required. Bending of the knees does become necessary when using the lower oven for cooking, 5-10 times a day.
Mobility -full range of mobility and the ability to travel 30-50 feet on a regular basis throughout the day.
Continuous standing -during preparation, during service hours or during expediting, usually all day.
Must be able to hear equipment timers and communicate with other staff.
Must be able to see that product is prepared appropriately.
Must have moderate literacy to read use records and all special requests.
Work in a fast paced, fun team environment producing elegant desserts that include:
Fine dining plated desserts
Café bakery specialties
Packaged sweets
Chocolates and confections
Specialty occasion cakes
Large banquet sweets buffets
Dessert action stations
VIP amenities
Responsibilities
Prepare food of consistent quality following recipe cards, production, and portion standards.
Set up pastry service station in a timely manner.
Prepare plated desserts per plating guidelines in an efficient manner meeting ticket time standards.
Date all food containers and rotate (FIFO).
Keep all food at proper holding and storage temperatures.
Communicate with the pastry team and chef to note any production and/or ordering needs.
Assist with the cleanliness of the kitchen, clean as you go.
Education/Formal Training
High school education or equivalent experience.
Experience
Minimum one year food service or related work.
Knowledge/Skills
Requires an ability to work as a team member and an ability to communicate with kitchen staff.
Physical Demands
The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Lifting, pushing, pulling and carrying: Position regularly involves lifting food cases and metros weighing up to 70 lbs. Items include food, small equipment -75% of the time.
Periodic climbing required. Bending of the knees does become necessary when using the lower oven for cooking, 5-10 times a day.
Mobility -full range of mobility and the ability to travel 30-50 feet on a regular basis throughout the day.
Continuous standing -during preparation, during service hours or during expediting, usually all day.
Must be able to hear equipment timers and communicate with other staff.
Must be able to see that product is prepared appropriately.
Must have moderate literacy to read use records and all special requests.
The Ritz-Carlton Chicago
160 East Huron Street, Chicago, IL, USA
Responsibilities
Solicit, negotiate and book new and repeat business through efforts (outside sales calls, telemarketing, mailings, networking, etc.) while maximizing banquet space to meet/exceed revenue goals.
Execute a territorial marketing strategy to capture the maximum amount of revenue and meet and ideally exceed sales goals.
Plan, upsell and detail the meeting/function with the client including: space requirements, times, equipment, menus, themes/decorations, etc.
Complete the contracts, prepare the appropriate paperwork, including banquet event orders, coordinate with the appropriate areas in the hotel and resolve any issues, complaints and problems to ensure a quality product delivery and customer satisfaction.
Prepare status and period end reports.
Maintain up-to-date knowledge of corporate and hotel procedures, products and competition, including their strengths and weaknesses, to continually improve sales strategies and achieve goals.
Professional and positive communication to both guests and fellow associates.
Education/Formal Training
More than two years of post -high school education
Experience
Experience required by position is from one to two full years of employment in a related position with this company or other organization(s).
Knowledge/Skills
Requires thorough knowledge of the practices and procedures of the catering, food and beverage, menu development and pricing.
Requires knowledge of the hotel's policies and procedures and the ability to determine course of action based on these guidelines.
Requires ability to investigate and analyze current activities and/or information involving readily available data and indicating logical conclusions and recommendations.
Must possess communication skills in terms of the ability to negotiate, convince, sell and influence professionals and/or hotel guests.
Ability to drive to outside sales calls.
Excellent comprehension and literacy required to develop marketing plan, create menus and programs, etc.
Physical Demands
The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Excellent hearing required for verbal interaction with guests and associates.
Excellent vision required for viewing set-ups.
Excellent speech communication skills required for verbal interaction with guests and associates.
Lifting, pushing, pulling, carrying - tables, chairs, boxes (50 lb. maximum) occasionally.
Bending/kneeling - taping down cords, skirting tables, picking up floor after function, occasionally.
Mobility - ability to service clients on a moments notice, variable distances. Continuous standing - function observation, client site inspections (one hour minimum to four hours maximum). Climbing - up to 55 steps, 3-5% of 10 hours.
Driving - distance varies for sales calls (approximately 20%).
Responsibilities
Solicit, negotiate and book new and repeat business through efforts (outside sales calls, telemarketing, mailings, networking, etc.) while maximizing banquet space to meet/exceed revenue goals.
Execute a territorial marketing strategy to capture the maximum amount of revenue and meet and ideally exceed sales goals.
Plan, upsell and detail the meeting/function with the client including: space requirements, times, equipment, menus, themes/decorations, etc.
Complete the contracts, prepare the appropriate paperwork, including banquet event orders, coordinate with the appropriate areas in the hotel and resolve any issues, complaints and problems to ensure a quality product delivery and customer satisfaction.
Prepare status and period end reports.
Maintain up-to-date knowledge of corporate and hotel procedures, products and competition, including their strengths and weaknesses, to continually improve sales strategies and achieve goals.
Professional and positive communication to both guests and fellow associates.
Education/Formal Training
More than two years of post -high school education
Experience
Experience required by position is from one to two full years of employment in a related position with this company or other organization(s).
Knowledge/Skills
Requires thorough knowledge of the practices and procedures of the catering, food and beverage, menu development and pricing.
Requires knowledge of the hotel's policies and procedures and the ability to determine course of action based on these guidelines.
Requires ability to investigate and analyze current activities and/or information involving readily available data and indicating logical conclusions and recommendations.
Must possess communication skills in terms of the ability to negotiate, convince, sell and influence professionals and/or hotel guests.
Ability to drive to outside sales calls.
Excellent comprehension and literacy required to develop marketing plan, create menus and programs, etc.
Physical Demands
The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Excellent hearing required for verbal interaction with guests and associates.
Excellent vision required for viewing set-ups.
Excellent speech communication skills required for verbal interaction with guests and associates.
Lifting, pushing, pulling, carrying - tables, chairs, boxes (50 lb. maximum) occasionally.
Bending/kneeling - taping down cords, skirting tables, picking up floor after function, occasionally.
Mobility - ability to service clients on a moments notice, variable distances. Continuous standing - function observation, client site inspections (one hour minimum to four hours maximum). Climbing - up to 55 steps, 3-5% of 10 hours.
Driving - distance varies for sales calls (approximately 20%).
The Ritz-Carlton Chicago
160 East Pearson Street, Chicago, IL, USA
The Assistant Director of Finance is a financial leader of the hotel. Oversees payroll, budgeting, forecasting and relevant duties. Demonstrates excellent leadership skills and provides accurate and timely financial reports as requested by leadership and corporate. Implements internal control procedures that safeguard leaders, owner, assets and complies with Federal, State and Local regulations.
Resp onsibilities
Readily assist in the operation of each leaders department and special projects. Identifies risks and presents solutions that guides leaders in making effective decisions that meets the financial interests of the hotels.
Assists with the annual operating budget, operating plan and financial goals. Achieves budgeted revenues, costs and profits through accounting diligence and expenditure controls and proficient accounting practices.
Enforces written priorities and key objectives for each department head quarterly including action plan and completion date. Follow up to assure successful implementation and follow-through and take corrective action in the event of failure to meet assigned objectives.
Monthly forecasting of operating staff and cost expenditures. Business planning in line with forecasted sales and costs including guidance to department heads.
Monthly review of financial statement in order to correct problems, assure spending is in line and to plan for future business. Review and approve all expenses in "other expense" categories in all departments. Regularly review all major expenses to assure that monies are wisely expended.
Promotes associate morale and loyalty within their department and hotel, leading to reduced turnover. Communicate, counsel and assist in staff development.
Assure level of experience, knowledge and ability to meet job requirements of all hotel management. Cost Controls Review controls and assure adherence at all times in order to protect the hotel's property/assets.
Review sales solicitation activities, room nights productivity and group room rates sold by sales. Review individual productivity and corrective actions are taken. Evaluate market mix and take action in order to best position the hotel for increased business. Involvement in sales solicitation of key accounts by reviewing contracts, meeting with sales department, visit key account contacts in person and by phone.
Education/Formal Training
A four-year college degree (accounting preferred) or equivalent education/experience.
Experience
Experience required by position is five to ten years of employment in a related position with this company or other organization(s).
Knowledge/Skills
Requires knowledge of all hotel accounting functions performed by the subordinate reporting directly or indirectly.
Requires advanced knowledge of the accounting, finance and hospitality professions.
Requires ability to analyze activities or information involving some original data manipulation or interpretation to arrive at logical conclusions.
Office Management, Bank Reconciliations, Preparation of State and Federal Reports, Training of Accounting staff employees, Conducting or participating in meetings, Analysis of Balance Sheet Accounts, Preparation of Journal entries, closing the books and preparing the Balance, Sheet Package.
Physical Demands
The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Lifting, pushing, pulling, carrying -limited lifting, pushing, pulling, carrying up to 15-20 lbs. Generally boxes, computer equipment.
Bending/kneeling -limited bending/kneeling required when arranging supplies or equipment.
Mobility -limited mobility between offices and departments. No continuous standing, climbing or driving.
Excellent hearing required to train and interact with management and associates.
Excellent vision required to read reports, computer, etc.
Environment
Work inside 95% of work period.
The Assistant Director of Finance is a financial leader of the hotel. Oversees payroll, budgeting, forecasting and relevant duties. Demonstrates excellent leadership skills and provides accurate and timely financial reports as requested by leadership and corporate. Implements internal control procedures that safeguard leaders, owner, assets and complies with Federal, State and Local regulations.
Resp onsibilities
Readily assist in the operation of each leaders department and special projects. Identifies risks and presents solutions that guides leaders in making effective decisions that meets the financial interests of the hotels.
Assists with the annual operating budget, operating plan and financial goals. Achieves budgeted revenues, costs and profits through accounting diligence and expenditure controls and proficient accounting practices.
Enforces written priorities and key objectives for each department head quarterly including action plan and completion date. Follow up to assure successful implementation and follow-through and take corrective action in the event of failure to meet assigned objectives.
Monthly forecasting of operating staff and cost expenditures. Business planning in line with forecasted sales and costs including guidance to department heads.
Monthly review of financial statement in order to correct problems, assure spending is in line and to plan for future business. Review and approve all expenses in "other expense" categories in all departments. Regularly review all major expenses to assure that monies are wisely expended.
Promotes associate morale and loyalty within their department and hotel, leading to reduced turnover. Communicate, counsel and assist in staff development.
Assure level of experience, knowledge and ability to meet job requirements of all hotel management. Cost Controls Review controls and assure adherence at all times in order to protect the hotel's property/assets.
Review sales solicitation activities, room nights productivity and group room rates sold by sales. Review individual productivity and corrective actions are taken. Evaluate market mix and take action in order to best position the hotel for increased business. Involvement in sales solicitation of key accounts by reviewing contracts, meeting with sales department, visit key account contacts in person and by phone.
Education/Formal Training
A four-year college degree (accounting preferred) or equivalent education/experience.
Experience
Experience required by position is five to ten years of employment in a related position with this company or other organization(s).
Knowledge/Skills
Requires knowledge of all hotel accounting functions performed by the subordinate reporting directly or indirectly.
Requires advanced knowledge of the accounting, finance and hospitality professions.
Requires ability to analyze activities or information involving some original data manipulation or interpretation to arrive at logical conclusions.
Office Management, Bank Reconciliations, Preparation of State and Federal Reports, Training of Accounting staff employees, Conducting or participating in meetings, Analysis of Balance Sheet Accounts, Preparation of Journal entries, closing the books and preparing the Balance, Sheet Package.
Physical Demands
The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Lifting, pushing, pulling, carrying -limited lifting, pushing, pulling, carrying up to 15-20 lbs. Generally boxes, computer equipment.
Bending/kneeling -limited bending/kneeling required when arranging supplies or equipment.
Mobility -limited mobility between offices and departments. No continuous standing, climbing or driving.
Excellent hearing required to train and interact with management and associates.
Excellent vision required to read reports, computer, etc.
Environment
Work inside 95% of work period.
