Hotel Porter | Job Descriptions |
Job Descriptions

Hotel Porter

Reports to
Executive Chef
To provide sanitary small wares, dishes, service ware and utensils for all operations of the foodservice department, and to provide a sanitary environment in which these items may be stored.
  • Guests
  • Employees
  • Hotel owners
  • Hotel management team
  • The local community
  • Vendors
Indicators of Success
  • Achievement of customer satisfaction and loyalty goals
  • Achievement of food and beverage revenue, profit and customer satisfaction goals
  • Achievement of employee satisfaction and retention goals
  • Achievement of the hotel’s financial goals
Areas of Responsibility
  • Support the luxury dining experience by maintaining supplies for food and beverage service.
  • Maintain par levels of stock; complete requisition for additional supplies as appropriate.
  • Provide a supply of clean dishware, glassware and pans; take corrective action to maintain supply level.
  • Participate in the operation of the stewarding department.
  • Check the proper operation of the dish machine/cleaning equipment daily.
  • Keep food and beverage areas clean.
  • Participate in the cleaning of floors, work surfaces, etc.
  • Ensure that all work surfaces are clean and sanitized regularly.
Success Factors
  • Focus on the customer: Seek to understand the internal/external customer and meet the needs of both the customer and the company.
  • Drive for results: Work to achieve high levels of personal and organizational performance in order to meet or exceed objectives.
  • Foster teamwork: Work well in a team environment and motivate teams to sustain exceptional levels of performance.
  • Improve continuously: Constantly assess and adapt to current practices to perform a task better, faster or more efficiently.
  • Attend to detail: Ensure that data is accurate and work is thorough, meeting the highest standards.
  • Build strong relationships: Foster trust and cooperation among coworkers, customers and suppliers; develop and sustain personal contact in order to provide mutual benefit.
  • Share information: Provide information so that coworkers, customers and suppliers understand and can take action.
Key Skills and Requirements
  • Delegation: Assign tasks using such techniques as needs analysis, individual skill assessment, objective setting and communication.
  • Organization: Demonstrate ability to proactively prioritize needs and effectively manage resources.
  • Performance management, supervisory: Demonstrate ability to relate to, communicate with and motivate employees to sustain high performance and quality levels.
  • Planning: Skilled in determining whether tasks should be attempted, identifying the most effective way to complete the task, and preparing to overcome expected difficulties.
  • One to two years’ management experience in kitchen operations.
Hotel Porter.doc