Qureos Mentor

Hotel Theodore

<div>A Lead Server assumes a supervisory role in a restaurant, hotel, or other hospitality setting. They are responsible for prompt and friendly attention to our guests as well as guiding a team of servers and ensuring the efficient execution of service operations. The Lead Server's key responsibilities include ensuring guest satisfaction, promoting staff efficiency, and facilitating the overall smooth operation of the establishment.
ESSENTIAL RESPONSIBILITIES<ul><li>
Serving as a host for all guests in the dining rooms and at catered events</li><li>
Creating and maintaining an atmosphere of warmth, personal interest and positive emphasis, as well as a calm environment in the dining rooms</li><li>
Maintaining high performance and behavioral expectations for the team.</li><li>
Ensuring dining rooms are set up with an upscale and professional appearance</li><li>
Overseeing completion of closing assignments, ensuring cleanliness of dining rooms and in the serving and kitchen prep areas</li><li>
Tracking inventory to ensure supplies are readily available and in stock for meals and events</li><li>
Assisting in standardizing methods and procedures and providing necessary training to team members to ensure they fully understand these requirements</li><li>
Providing department orientation to new servers and ongoing training, including correct facility procedures, safety codes, proper use of internal system, and menu items as needed</li><li>
Assisting with the coordination of catering functions and special events, including decorating, setup and break down, monitoring of food and beverage stations and staffing.</li><li>
Provide leadership to crew and shift managers guaranteeing great quality, customer service and cleanliness according to the public health code.</li><li>
Take orders from customers, input orders into micros, and obtain payment and provide change.</li><li>
Execute bartending duties and prepare service bar drinks (wine tasting flights, glass pours, cocktails, etc.)</li><li>
Provide exceptional guest services by communicating additional meal requirements, allergies, dietary needs, and special requests to the kitchen.</li><li>
Engage in high quality customer facing and focus service; cater to clientele with sensitive food allergies and custom dietary needs.</li><li>
Perform day to day supervision of staff, FOH and BOH, assign tasks and direct overall restaurant level operation performances.</li><li>
Assist in organizing competitive bartending events.</li><li>
Perform any financial responsibilities accurately and promptly.</li><li>
Develop training materials and script for upselling signature toppings.</li><li>
Perform bookkeeping activities and respond to inquiries regarding payroll and timekeeping.</li><li>
Recommend policy changes and effectively communicate all FOH policy and operating matters to staff</li><li>
All other duties assigned by managers and supervisors.</li></ul> 
SUPPORTIVE FUNCTIONS 
In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel:<ul><li>
Assist with any guest inquiry.</li><li>
Follow all company and safety and security policies and procedures.</li><li>
Report maintenance problems, safety hazards, accidents, or injuries.</li><li>
Perform other reasonable job duties as requested by direct and indirect Supervisors.
</li></ul>PHYSICAL DEMANDS
Environmental conditions are inside, a job is considered &ldquo;inside&rdquo; if staff spends approximately 75 percent or more of the time inside. Temperature is moderate and controlled by hotel environmental systems.<ul><li>
Must be able to work in extreme temperatures like freezers (-10&deg;F) and kitchens (+110&deg;F), possible for one (1) hour or more.</li><li>
Must be able to stand and exert well-paced mobility for up to four (4) hours in length.</li><li>
Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.
</li><li>Must be able to exert well-paced ability in limited space and to reach other departments of the hotel on a timely basis.</li><li>
Must be able to lift up to 45 lbs. as needed.</li><li>
Must be able to push and pull carts and equipment weighing up to 250 lbs.
</li><li>Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, and hearing ability and visual acuity. 
The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities:</li><li>
Hearing, smelling, tasting, and visual ability to observe and distinguish product quality and detect signs of emergency situations.</li><li>
Talking and hearing occur continuously in the process of communicating with other staff, guests, and supervisors.</li><li>
Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.</li><li>
Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally.</li><li>
Ability to work primarily with fingers to pick, pinch, type and carry out substantial movements (motions) of the wrists and hands as well.</li></ul>
SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES<ul><li>
Exceptional customer service</li><li>
Demonstrates effective verbal and written communication skills</li><li>
Self-starter; highly motivated with high energy level</li><li>
Ability to lead and work together with a team</li><li>
Possesses a high degree of personal accountability, responsibility and independent decision-making abilities</li><li>
Proficiency in Microsoft Office products</li><li>
Must be able to work flexible hours, weekends and holidays</li><li>
Ability to work under pressure and meet deadlines.</li><li>
Creativity and attention to detail.</li><li>
Must be able to speak, read, write, and understand the primary language used in the workplace.</li><li>
Requires good communication skills, both verbal and written.</li><li>
Must have excellent customer relations skills.
</li><li>Must be detail oriented with outstanding organizational and communication skills.</li><li>
Must possess basic computational ability.
</li><li>Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy and collect accurate information to resolve conflicts.</li><li>
Self-driven and able to work independently.</li><li>
Exceptionally strong in issue resolution and proven analytical skills with a strong attention to detail.</li><li>
Must have a strong knowledge of drink preparation and applicable health standards.</li></ul>
EDUCATION<ul><li>
High school diploma or equivalent
</li></ul>EXPERIENCE<ul><li>
Minimum of three years of experience in the food or hospitality industry; fine dining experience preferred.</li></ul>
LICENSES OR CERTIFICATIONS<ul><li>
Current SERVSAFE certification or has successfully completed a sanitation course within the past year.</li><li>
Current food handler&rsquo;s card and other certification as required by federal/state/local law.</li></ul>
GROOMING 
All Staff Members must maintain a neat, clean, and well-groomed appearance per Azul Hospitality standards. Refer to the property specific required grooming and uniform standards policy. 
 
ATTENDANCE 
Regular attendance in conformance with the standards, which may be established by Azul Hospitality, from time to time, is essential to the successful performance of this position. Staff with irregular attendance / tardiness will be subject to disciplinary action, up to and including termination of employment. Upon employment, all staff is required to fully comply with Azul Hospitality rules and regulations for the safe and effective operation of the hotel&rsquo;s facilities. Staff members who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment. Due to the cyclical nature of the hospitality industry, staff members may be required to work varying schedules to reflect the business needs of the hotel. In addition, attendance at all scheduled training sessions and meetings is required. This job description is not an exclusive or exhaustive list of all job functions that a staff member in this position may be asked to perform from time to time.</div>

Lead Server ("Mesero Lider")

<div>POSITION PURPOSE
Assist and support the General Manager with the maintenance and control of the hotel's financial operations. Depending on established ownership procedure and/or direction this may include but is not limited to accounts receivable, accounts payable, reconciliations, hotel daily deposits, giving change, daily revenue reporting, group and catering advance and final payment processing and tracking, assist Sales and Operations to ensure accurate and timely accounting support, assisting with recruiting, new hire onboarding, and training.
ESSENTIAL RESPONSIBILITIES<ul><li>
Coordinate all onsite accounting functions. Acts as a liaison for all corporate accounting requests.
</li><li>Verifies the accuracy and timeliness of all finance functions: daily and month end reporting payroll processing income audit accounts payable accounts receivable and cash and credit card management</li><li>
Ensure that all administrative procedures are in place and functioning effectively.
</li><li>Ensure compliance with property policies and procedures and all applicable laws.
</li><li>Ensure that accounting practices adhere to legal requirements and standards, including:<ul><li>
Preparing and filing of tax and license information returns</li><li>
Providing internal and external auditors with the information they need and implementing their recommendations
</li></ul></li><li>Establish and monitor cost and expense control systems and procedures to achieve budgeted operating results.
</li><li>Adhere closely to policies and procedures, practicing the highest standards of performance. Set the highest possible example in conduct, temperament, punctuality, and standards of work.</li><li>
Ensures monthly P&amp;Ls reflect accurate revenues expenses and cost of sales calculations. Facilitates monthly P&amp;L reviews to uncover challenges opportunities and trends</li></ul><ul><li>
Develop and Achieve Financial Goals.
</li><li>Summarize and forecast 90 days out for hotels revenues, expenses, and earning based on past, present and expected operations on monthly basis.
</li><li>Responsible for generating end of period reports on a timely basis. Complete monthly property financial package for the ownership group to include P&amp;L, SOI, GL and Balance Sheet.
</li><li>Prepare billing invoices and statements for direct bill accounts, group reservation block attrition and credit card guaranteed no shows as well as processes payments received.</li><li>
Prepare and finalize payroll. Monitor and audit staff records and comply with Federal, State, and local laws.</li><li>
Maintain files of hard copy, back up documentation for outstanding receivables, and paid bills,</li><li>
Responsible for the preparation and transmittal of letters requesting payment to outstanding/overdue accounts.</li><li>
Review and maintains accurate files on all contractual obligations
</li><li>Reconcile vendor statements and solve any discrepancies.</li><li>
Ensure that all Accounts Receivable billings go out with supporting backup for all charges in a timely manner.</li><li>
Ensure the collection and payment of applicable local, state, and federal taxes.
</li><li>Advise department management of desirable operational adjustments due to tax code revisions.
</li><li>Develop and implement financial and purchasing strategies, which are aligned with property objectives and internal control practices.
</li><li>Maintain and prepare the monthly tax-exempt worksheet and backup.</li><li>
Ensure that all invoices are prepped, coded ready for approval and entering. Proper prepping of invoices includes matching up packing slips and purchase orders to proper invoice.
</li><li>Maintain complete and accurate accounting files to handle vendor inquiries.</li><li>
Maximize cash flow by proactively managing accounts payable and accounts receivable functions.</li><li>
Prepare and provide balances of accounts receivable recap daily.</li><li>
Preparation of 30/60/90+ day aging report for review.</li><li>
Prepares daily deposits.</li><li>
Gives change to cashiers when needed.</li><li>
Thoroughly review the Daily Revenue Report prepared by Night Audit prior to sending to GM/Director of Finance or Corporate office.</li><li>
Maintain a variety of logs for tracking and tracing specific month end requirements</li><li>
Articulate policies and audits compliance of cash handling and credit positions and credit.</li><li>
Audit city ledger on a weekly basis and inform the General Manager of any credit risks or potential write offs.</li><li>
Audit all banquet charges as well as miscellaneous charges that are posted to master accounts for accuracy.</li><li>
Handle guest credit requests, confirms subsequent receipt of invoices, and assists in handling all guest inquiries.</li><li>
Researches and responds to credit card company inquiries and charge backs, documents, and maintains their files.</li><li>
Review and Manage Guest Ledger/checked out folios with outstanding or credit balances to determine if credit or bill is to be issued.</li><li>
Handle disputed charges, research, and attempt to resolve disputes, provide documentation to confirm accuracy of billing or issues credit as needed.</li><li>
Be prepared to advise the General Manager of all matters relating to accounting. Priorities as the General Manager establishes them shall be completed on a timely basis.
</li><li>Attend operations and leadership meetings.</li></ul>
SUPPORTIVE FUNCTIONS
In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel:<ul><li>
Assist with any guest inquiry.
</li><li>Report maintenance problems, safety hazards, accidents, or injuries.</li><li>
Complete safety training and certifications.</li><li>
May be asked to perform duties related to talent acquisition, new hire onboarding, and employee training.</li><li>
Perform other reasonable job duties as requested by direct and indirect supervisors.
</li></ul>PHYSICAL DEMANDS<ul><li>
Environmental conditions are inside, a job is considered inside if staff spends approximately 90 percent or more of the time inside. Temperature is moderate and controlled by office environmental systems.</li><li>
Must be able to sit at a desk for up to ten (8) hours per day. Walking and standing are required the rest of the working day. Length of time of these tasks may vary from day to day and task to task.
</li><li>Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.
</li><li>Must be able to lift up to 45 lbs. as needed.</li><li>
Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.</li><li>
Hearing, smelling, tasting, and visual ability to observe and distinguish product quality and detect signs of emergency situations.</li><li>
Talking and hearing occur continuously in the process of communicating with staff, supervisors, subordinates, occasionally clients and ownerships.</li><li>
Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.</li><li>
Must have finger dexterity to be able to operate office equipment such as computers, printers, 10-key adding machine, multi-line touch tone phone, filing cabinets, FAX machines, photocopiers, dolly and other office equipment as needed.
</li></ul>SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES
The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities:<ul><li>
Must be able to travel on occasion, as needed.</li><li>
Must be able to speak, read, write, and understand the primary language used in the workplace.</li><li>
Requires good communication skills, verbal, written and electronic.</li><li>
Considerable knowledge of complex mathematical calculations and computer programs.
</li><li>Must have excellent leadership capability and customer relations skills.
</li><li>Must be detail oriented with outstanding organizational and communication skills.</li><li>
Must possess intermediate computer skills.</li><li>
Intermediate excel skills (VLOOKUPs and Pivot Tables)</li><li>
Knowledge of computer programs, math skills as well as budgetary analysis capabilities required.</li><li>
Ability to analyze, foresee user needs, and makes judgments to ensure proper tools are provided at property level.</li><li>
Ability to effectively deal with internal and external customers some of whom will require high levels of patience, tact and diplomacy and collect accurate information to resolve conflicts.</li><li>
Knowledgeable about basic function of Windows OS, MS Office, PMS, PBX, Key system, and POS.</li><li>
Self-driven and able to work independently.</li></ul>
EDUCATION
High school or equivalent education required.
Bachelors degree preferred.
EXPERIENCE<ul><li>
2+ Years Accounting experience required</li><li>
Property level Hospitality accounting experience strongly preferred.
</li><li>Previous hotel/resort experience preferred.</li></ul>
LICENSES OR CERTIFICATIONS<ul><li>
Ability to provide and maintain a valid drivers license as the position may require the operation of motorized and electric vehicles.
</li></ul>GROOMING
All Staff Members must maintain a neat, clean, and well-groomed appearance per Azul Hospitality standards. Refer to the property specific required grooming and uniform standards policy.
ATTENDANCE
Regular attendance in conformance with the standards, which may be established by Azul Hospitality, from time to time, is essential to the successful performance of this position. Staff with irregular attendance / tardiness will be subject to disciplinary action, up to and including termination of employment. Upon employment, all staff is required to fully comply with Azul Hospitality rules and regulations for the safe and effective operation of the hotels facilities. Staff members who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment. Due to the cyclical nature of the hospitality industry, staff members may be required to work varying schedules to reflect the business needs of the hotel. In addition, attendance at all scheduled training sessions and meetings is required. This job description is not an exclusive or exhaustive list of all job functions that a staff member in this position may be asked to perform from time to time.</div>

Accounting Manager ("Gerente de Contabilidad")

Join Hotel Theodore and explore 2   exciting career opportunities. They're hiring for various roles with options for remote or on-site work. Apply today and become part of their innovative team.

Hotel Theodore

About Company

Lead Server ("Mesero Lider")

Accounting Manager ("Gerente de Contabilidad")