Hotel Porter | Job Descriptions | CookingDistrict.com
Job Descriptions

Hotel Porter

Department
Reports to
Executive Chef
Purpose
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.
Constituents
  • 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.
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Hotel Porter.doc