Embassy Suites St. Louis Airport

Example of Duties
Essential Functions
1. Under direction of the Director of Engineering, perform general repair and maintenance of any and all equipment found in and around the hotel. Specific work areas will be assigned as needed to each employee, based on skill level and experience.
2. Accurate record keeping on assigned tasks is required.
3. Ensure that all safety systems are operable.
4. Respond to guest room calls as required.

1. Prepares all foods in accordance to standard recipes and as specified by the guest. Visually inspects, selects and uses only food items of the highest quality in the preparation of all menu items.
2. Checks and controls the proper storage of product and portion control, i.e. especially high cost meat and fish items.
3. Keeps refrigeration, storage and working areas in clean, working condition to comply with health department regulations.
4. Ensures all equipment in working areas is clean and in proper working condition.
5. Prepares requisitions for supplies and food items for production in work station. Reads and employs math skills to appropriately prepare items according to recipes.

To prepare and serve beverages and/or food to the guests in a friendly, courteous and timely manner, resulting in guest satisfaction. Acts as a cashier for the bar area.

Example of Duties
Essential Functions
1. Maintains proper and adequate set-up of the bar on a daily basis. This includes requisitioning and stocking of all beer, wine, spirits, paper products, straws and stirrers, condiments and produce based on projections from the Food and Beverage department as per guest occupancy.
2. Responsible for maintaining stock, cutting, and storing of all fresh fruit and vegetable garnishes, juices and other perishables daily to insure product quality.
3. Greets guests in a courteous and friendly manner, addresses the guest by name whenever possible. Mixes, garnishes and presents drinks with standard ingredient recipes and practicing prudent portion control.
4. Inputs orders into a register at the point of sale and creates a check for each guest. Maintains an accurate record of all beverage items served.
5. Processes cash, credit cards and/or voucher transactions, makes change as needed, verifies validity of charges, records charges, and insures vouchers are properly executed, in order to balance all monies.
6. Stores and secures all beverage, food and other equipment, deposits cash and vouchers, drops and secures bank.

1. Clean bathtub, toilet, sink, walls, mirrors, tiles, counters, windows and floor surfaces using cloths, mops, sponges, brushes, and/or cleaning agents by extending arms over head, bending and stooping.
2. Strip and make beds, changing bed linens which may require lifting bedspreads weighing a maximum of 40 pounds.
3. Dust all furniture, pictures, window ledges, and shelves thoroughly. Check under bed to remove trash or other debris. Maintain cleanliness of public space, i.e.: lobby, public restrooms, offices, elevators and stairways as assigned.
4. Push and pull vacuum throughout entire room and empty trash.
5. Replenish amenities, linens, and supplies in guest rooms.
6. Sign for keys, retrieve, push cart weighing up to 150 pounds. Visually inspect rooms for cleanliness and appearance and signify completion of room. Must report all repairs or maintenance problems to supervisor.
7. Greet guests in hallways or in passing, ask if they are enjoying their stay.