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Dolce Valley Forge
301 West Dekalb Pike
King of Prussia, PA 19406
United States
Phone: 610.337.1200
Fax: 610.337.2224
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Careers |
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| Accounting and Finance |
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Second in command in Acctg dept-oversees many functions including but not limited to: A/P, A/R, Payroll, and cash accounts. Must have previous hotel experience.
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| Conference |
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Set up person for banquet space. Responsible for assembly of tables and chairs iin specified configuration. Able to lift up to 50 pounds if necessary. Flexible with shifts-some days, some evenings
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| Engineering and Maintenance |
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Position Summary To monitor and maintain building equipment and structures.
Essential Functions-Troubleshoots equipment using proper tools in a skilled craftsman-like manner.Performs assignments as directed by the Chief or Assistant Chief Engineer.Assumes the duties of other mechanics when required, including light carpentry, plumbing, grounds maintenance, etc. Performs preventative maintenance on all equipment.Helps in estimating man hours and materials for job related projects.Completes AM / PM checklist(s) daily. Reports any damage or malfunction of equipment.Keeps specific inventory up to management standards as outlined in department procedures manual. Makes daily rounds of property to ensure smooth operation of all equipment.Repairs all malfunctioning mechanic devices.
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| Food and Beverage |
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To clean the entire kitchen area. Cleans the total kitchen to include food service carts, walk-in coolers, freezers, service elevators, and loading dock area. Performs ware washing tasks on soiled dishes from the restaurant, banquet, and room service outlets, through the use of the dish machine.
Performs the tasks required for washing pots, pans, and other equipment which must be washed by hand in the pot sinks.Maintains the dish machine. Performs routine daily maintenance of kitchen.Cleans and polishes silver and copper chafing dishes, trays, etc. Burnishes all silver as necessary. Sweeps and mops the kitchen floor as necessary to maintain a sanitary environment for food preparation.
Remove all garbage, boxes, etc. from the main kitchen and purchasing area as necessary.Maintains food and beverage service equipment in an organized manner.Plates hot banquet food as required.Some portions (10 – 50%) of daily assignments involve application of manual skills requiring motor coordination in combination with finger dexterity, e.g., typing, handwriting, or machine operations.
Significant portions (more than 50%) of daily assignments involve prolonged standing, transporting material or equipment, or lifting, moving, or carrying heavy (over 30 pounds) materials for intermittent periods throughout the day.
Significant portions (more than 50%) of daily assignments involve exposure to dirt, odors, noise, or temperature / weather extremes. Working surfaces may be unlevel, slippery, or unstable.
Work regularly requires or varies between day, evening, night, holiday, or weekend assignments. Schedule varies according to business demands and needs.
Significant portions (more than 50%) of daily assignments involve occupational risk, such as cuts, burns, exposure to toxic chemicals, injuries from falls, or back injury sustained with assisting in moving, lifting, or positioning equipment or materials.
Significant portions (more than 50%) of daily assignments involve ergonomic risk, such regular repetitive tasks, forceful or prolonged exertions of the hands, vibration, cold temperatures, heavy lifting, pulling, pushing, or carrying of heavy objects, poor body mechanics, restrictive workstations, or awkward postures.
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To greet and seat guests in the Dining Room in a prompt and courteous manner.Communicates with chef regarding daily menu and specials.Inputs menu into computer and prints.Maintains knowledge of table numbers and seating capacities for the shift. Inspects tables and buffets for proper settings.Controls the reservation book.Greets and seats all guests with a smile in a courteous and genuine manner. Provides guests with menus. Informs servers of new guests seated in their stations.Ensures proper lighting and heating in dining and lobby lounge area. Places candles on cocktail tables.Ensures proper volume of background music.Checks to see if signs and floral arrangements are on appropriate tables.
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Position Summary-To supervise all activities of the Banquet Department to ensure guest satisfaction.Essential Functions-Circulates through each Banquet function to ensure guest satisfaction. Sincerely seeks guest comments and quickly and willingly handles any complaints.Checks banquet rooms, service, and kitchen areas for cleanliness, proper set up, and sufficient supplies and equipment.Performs human resource functions for staff, including scheduling, evaluating, and training staff.Monitors the profitability of functions to ensure quality and portion control while minimizing waste and broken or lost supplies.Maintains cleanliness of the banquet through direct visual inspection continually during all hours of operation. Supervises the food and beverage services of banquet functions, including set-up, service, and breakdown.Assists in taking inventories, purchasing necessary supplies, and controlling their distribution.Inspects food products to ensure quality, quantity, and palatability guidelines are followed.Designs concepts for theme parties. Procures and purchases necessary props for same.Holds periodic meetings with Banquet staff to review past and future performance of service, quality, general information concerning guest and employee relations, and upcoming daily functions.
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To provide all dining room guests with an entertaining and enjoyable dining experience, through quality service in the most efficient manner, at all times.
Performs any necessary pre-shift sidework.
Reviews the menu and becomes thoroughly familiar with all items and means of preparation being offered that day, including the ingredients, preparation, sauces, and garnishes as well as the wine list, what wines compliment which food items, and why.
Checks with manager for assigned station. Ensures station is properly set up and cleaned.
Greets and ensures all guests are provided with water and bread and butter after being seated.
Takes guests’ cocktail and food orders, answering all menu questions, making helpful suggestions, and citing a favorite item.
Presents properly written food check to back server for delivery to the table. Ensures all positions and table numbers are numbered properly. Effectively communicates with back server to ensure prompt delivery of food orders.
Anticipates guests’ needs.
Practices “clean as you go” techniques of service, including refolding napkins and cleaning between courses, and keeping the station clean, neat, and supplied at all times.
Closes all guest checks in a timely manner, ensuring all checks are properly signed and printed.
Completes assigned side work and resets tables for the next meal function.
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To deliver Food and Beverage orders to guestrooms according to hotel specifications, courteously and efficiently. To assist in the maintenance of the room service area and equipment.
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To ensure the property obtains the quality and quantity of merchandise ordered at the quoted prices.Receives all deliveries.Counts and weighs each item received.Tests goods received to assure that the contents are of the specified quality.Compares items received to requisition. Refuses over shipments. Fills out request for credit immediately when the weight or count is less than invoiced. Obtains signature of driver as acceptance.Fills out request for credit immediately when the quality of item requires return. Obtains signature of driver as acceptance.Stores all items promptly upon receipt and verification.Informs storeroom supervisor of consistently late shipments and unexpected shortages or overages. Keeps supervisor abreast of any changes in delivery schedules or delayed deliveries.Issues and delivers supplies to various departments with signed requisition only. Issues and stores all other requisitioned items on a first in first out basis.Takes daily inventories of meat, fish, and produce. Takes weekly inventory of storeroom and office supplies.
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To maintain the appearance and the quality of the buffet by setting up, replenishing, and breaking down the food service.
Performs any necessary pre-shift sidework.Reviews the menu and becomes thoroughly familiar with all items on the buffet and means of preparation being offered that day, including the ingredients, preparation, sauces and garnishes.
Assists the chef with food preparation.Sets up hot and cold stations, displaying food in an aesthetic manner.
Maintains constant communication with kitchen in order to replenish all hot and cold food in an appetizing display.
Returns empty chafing dish pans to the pot wash area and those with food to the kitchen hot line.Practices “clean as you go” techniques of service, including cleaning tables, stocking condiments, and keeping the station clean, neat, and supplied at all times.Completes assigned side work and resets tables for the next meal function.
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To provide all dining room guests with an entertaining and enjoyable dining experience, through quality service in the most efficient manner, at all times.
* Performs any necessary pre-shift sidework.
* Reviews the menu and becomes thoroughly familiar with all items and means of preparation being offered that day, including the ingredients, preparation, sauces, and garnishes as well as the wine list, what wines compliment which food items, and why.
* Checks with manager for assigned station. Ensures station is properly set up and cleaned.
* Greets and ensures all guests are provided with water and bread and butter after being seated.
* Takes guests’ cocktail and food orders, answering all menu questions, making helpful suggestions, and citing a favorite item.
* Presents properly written food check to back server for delivery to the table. Ensures all positions and table numbers are numbered properly. Effectively communicates with back server to ensure prompt delivery of food orders.
* Anticipates guests’ needs.
* Practices “clean as you go” techniques of service, including refolding napkins and cleaning between courses, and keeping the station clean, neat, and supplied at all times.
* Closes all guest checks in a timely manner, ensuring all checks are properly signed and printed.
* Completes assigned side work and resets tables for the next meal function.
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To direct and supervise staff assigned to the Banquet Department. To assume responsibility for the quality of services provided at banquet functions in the absence of department management.Completes required banquet reports.Checks banquet rooms, service, and kitchen areas for cleanliness, proper set up, and sufficient supplies and equipment.Performs human resource functions for staff, including scheduling, evaluating, and training staff.
Monitors the profitability of functions to ensure quality and portion control while minimizing waste and broken or lost supplies.Reviews function sheets. Completes a work plan for banquet staff for each function. Communicates instructions and assignments to staff.Supervises the food and beverage services of banquet functions, including set-up, service, and breakdown.Coordinates function details with banquet, conference planning, and kitchen staff.
Inspects food products to ensure quality, quantity, and palatability guidelines are followed.Ensures all guest checks are priced, written, and signed by the guest according to planned arrangements.Ensures accurate daily sales reconciliation and time and attendance records are completed and provided to Night Audit.
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To complete daily production lists assigned by the Chef based on house counts. To assist with all aspects of food production. To check production needs for the following day. Ensure all dishes are prepared and presented in accordance with standard recipes and presentations established by the Chef.Communicates with Chef on production status for the next day before completing shift. Cleans and organizes workstation. Maintains a clean and sanitary culinary environment in compliance with all local and federal health codes.Performs banquet and kitchen line functions as directed by the Executive or Sous Chef.Ensures assigned workstation has proper level of par stocks and supplies according to daily menus and banquets.Sets up any a la carte stations required for breakfast, lunch, or dinner.
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To provide all guests at the bar with an entertaining and enjoyable experience, through quality service, in the most efficient manner at all times. To prepare alcoholic and non-alcoholic beverage orders according to specified recipes and standards. Performs complete bar setup, including ice, garnish, glassware, etc.Welcomes and greets all customers in the bar in a courteous, helpful manner.Ensures all customers have proper I.D. and are over 21 years of age. Ensures drinks are not served to intoxicated patrons. Knows all drink recipes, wines by the glass, and menu and prices to effectively promote to guests.Performs duties in accordance with established company policies for drink size, recipe, and proper glassware.Mixes all orders for alcoholic beverages, using appropriate glassware / stemware.Maintains an individually issued bank of a pre-determined amount. Is responsible for all overage or shortage of cash.Assumes responsibility for guest checks, cash register procedures, and completion of daily sales reconciliation report.Completes assigned sidework and performs other duties as instructed by the Manager.Practices “clean as you go” techniques of service for the bar area.
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To provide all guests with an entertaining and enjoyable dining experience, through quality service in the most efficient manner, at all times. ON CALL POSITIONS
* Performs any necessary pre-shift sidework.
* Maintains a clean and sanitary environment. Ensures compliance with all local and state health codes.
* Assists in controlling food and beverage costs. Enforces all security measures as outlined by hotel management. Protects the assets of the company.
* Checks with the Banquet Captain when coming on duty for specific instructions for the current function and section assignment.
* Greets all guests in a courteous manner, displaying a helpful attitude.
* Anticipates guests’ needs, ensuring guests are provided with water, coffee, tea, or beverages in a timely manner.
* Unloads trays in the service area, racking glassware, scraping plates, and separating silverware.
* Practices “clean as you go” techniques of service, including refolding napkins and cleaning between courses, and keeping the station clean, neat, and supplied at all times.
* Completes assigned breakdown and closing sidework.
* Reports hazardous conditions or broken equipment to the Engineering Department immediately. In an emergency, notifies the Chief Engineer at once.
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| Rooms |
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To clean and supply all assigned areas, including room attendant carts, storage rooms, and public areas. To maintain inventory of housekeeping supplies.
Keeps all guest corridors and stairways neat, clean, vacuumed, and dusted.Cleans all linen closet floors and empties trash on floors.Stocks all Room Attendant carts with proper supplies.Restocks guestroom supplies in the linen closet weekly.Maintains inventory of all guest supplies. Delivers guest request items when assigned. Returns to Housekeeping office after guest has checked out.
Assists the Room Attendants by removing soiled linen from the carts throughout the day. Brings to laundry room to be laundered.Delivers linen from the laundry to the floors upon request.Folds all towels to be distributed to assigned Room Attendants.Offers all assistance possible to the guests.
Assists during general cleaning times with tasks such as turning mattresses and removing sheers and drapes.
Significant portions (more than 50%) of daily assignments involve application of manual skills requiring motor coordination in combination with finger dexterity, e.g., typing, handwriting, or machine operations.
Significant portions (more than 50%) of daily assignments involve prolonged standing, transporting material or equipment, or lifting, moving, or carrying heavy (over 30 pounds) materials for intermittent periods throughout the day.
Significant portions (more than 50%) of daily assignments involve exposure to dirt, odors, noise, or temperature / weather extremes. Working surfaces may be unlevel, slippery, or unstable.
Work regularly requires or varies between day, evening, night, holiday, or weekend assignments. Schedule varies according to business demands and needs.
Significant portions (more than 50%) of daily assignments involve occupational risk, such as cuts, burns, exposure to toxic chemicals, injuries from falls, or back injury sustained with assisting in moving, lifting, or positioning equipment or materials.
Significant portions (more than 50%) of daily assignments involve ergonomic risk, such regular repetitive tasks, forceful or prolonged exertions of the hands, vibration, cold temperatures, heavy lifting, pulling, pushing, or carrying of heavy objects, poor body mechanics, restrictive workstations, or awkward postures.
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Position Summary-To provide supervision and direction for all Housekeeping activities of the hotel to ensure that the highest levels of cleanliness and guest satisfaction are maintained.Essential Functions -Performs human resource functions for staff, including recruiting, training, scheduling, and appraising performance. Manages finances of Housekeeping and Laundry operations including budget and inventory controls. Analyzes data and compiles reports on expenditures, wages, labor, supplies, etc. in relation to hotel financial forecasts and budget. Establishes and maintains adequate supplies for efficient operation of department.Plans and conducts staff meetings. Attends various other related meetings to obtain and disseminate pertinent information.Ensures proper usage of chemicals and equipment.Evaluates condition of furniture, fixtures, decor, etc. Makes recommendations and assists in the coordination of rehab projects.Supervises the operation of linen, uniforms, supply and storage rooms.Installs inventory controls for uniforms, linens, and supplies to be monitored by issuance procedures and purchasing.Implements all operating and quality standards established for the Housekeeping and Laundry departments. Maintains productivity standards for the Housekeeping and Laundry departments. Prepares operating budgets and capital expenditures for the department.
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To assist guests with a variety of needs during their stay.
Opens front doors for all arriving and departing individuals and greets appropriately.Assists guests with luggage and familiarizes them with their room and the conference center.
Provides guests with transportation to local areas as requested.Provides directions to both in-house guests and callers.Delivers all messages and packages.
Maintains an orderly and clean luggage storage room, lobby, concierge desk, and front entrance.
Receives and picks up valet laundry from guests.
Remains in the lobby ready to assist guests and co-workers at any time with any requests or concerns they may have.
MUST HAVE VALID DRIVERS LICENSE with ability to drive in state of PA, Driving record will be checked
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Position Summary-To oversee the day-to-day operation of the housekeeping department. To administer the supervision of the housekeeping staff under the guidance of the Executive Housekeeping.Essential Functions-Inspects and updates status of all rooms and areas assigned.Turns in ready rooms to computer as soon as they become available. Turns in discrepancies with front desk daily before the end of shift.Turns in maintenance requests daily.Follows up on Room Attendant and Houseperson assignments daily.Trains and follows up on Room Attendants and Housepersons.
Maintains cleanliness and orderly conduct on floors.Provides visibility and assistance to guests. Assists in cost control and payroll.Assists in maintaining supply inventories. Recommends changes in operating procedures of the department.
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To assist guests in all aspects of their stay, from check in until departure.
Registers guests in and out of the conference center.
Solves guest related problems within scope of responsibility.
Enters data into computer, including posting miscellaneous charges and entering wake-up call requests into PBX system.
Answers phones and relays messages to guests and conference center employees. Directs telephone calls, internal and external, to the proper party.
Sends and receives faxes that come in to the front fax machine. Ensures that incoming faxes are delivered to the appropriate recipient.
Generates reports for Front Desk, Engineering, and Housekeeping.
Establishes and secures proper credit between the property and the guest.
Oversees all cash transactions and maintains a personal bank.
Completes a daily shift audit and balances all account settlements, charges, etc.
Performs other Guest Services duties whenever necessary.
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Position Summary-To clean and supply all assigned guest rooms.Essential Functions-Picks up extra cleaning and guest room supplies in the Housekeeping department.Cleans assigned quota of rooms daily according to standards. Maintains a clean and neat area at all times. Replaces guest room amenities as necessary.Reports all maintenance problems to Supervisor / Engineering.Keeps linen closets clean.Stocks area for next day.Checks vacuum bags twice a day, emptying if full. Offers assistance to guests in a courteous manner.Reports and delivers lost and found items to the Housekeeping office.Significant portions (more than 50%) of daily assignments involve application of manual skills requiring motor coordination in combination with finger dexterity, e.g., typing, handwriting, or machine operations.
Significant portions (more than 50%) of daily assignments involve prolonged standing, transporting material or equipment, or lifting, moving, or carrying heavy (over 30 pounds) materials for intermittent periods throughout the day.
Significant portions (more than 50%) of daily assignments involve exposure to dirt, odors, noise, or temperature / weather extremes. Working surfaces may be unlevel, slippery, or unstable.
Work regularly requires or varies between day, evening, night, holiday, or weekend assignments. Schedule varies according to business demands and needs.
Significant portions (more than 50%) of daily assignments involve occupational risk, such as cuts, burns, exposure to toxic chemicals, injuries from falls, or back injury sustained with assisting in moving, lifting, or positioning equipment or materials.
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| Security |
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To provide protection of clients, guests, associates, and property against criminal activity. To monitor safety, fire protection, and security of the facility. Restricts parking by loading dock, associate entrance, and fire lanes.Continually monitors and checks video monitors, alarm systems, and other surveillance equipment while in the Security office. Registers all visitors, vendors, and contractors in accordance with procedures.Ensures a secure premise by thoroughly checking all floors, stairwells, exit doors, storage areas, critical access areas, fire and safety equipment, parking lots, tennis courts, etc., in accordance with security checklist.
Reports any unusual occurrences and incidents in logbook. Completes appropriate reports when applicable.
Procures evidence and witness statements for above reports.
Reports any deficiencies in safety or security of the property, staff, or guests.Ensures that all parts of the facility are secured and locked at their scheduled times, fire extinguishers are working properly, fire doors are cleared, and parking regulations are maintained.Performs package inspection procedures at all times.Requires ability to interpret / extract information and / or perform arithmetic functions. May require typing, CRT, record keeping, or word processing. May have need for good communication skills.
This position requires a minimum formal education of a high school diploma and a minimum of six months job-related experience.Some portions (10 – 50%) of daily assignments involve application of manual skills requiring motor coordination in combination with finger dexterity, e.g., typing, handwriting, or machine operations.
Significant portions (more than 50%) of daily assignments involve prolonged standing, transporting material or equipment, or lifting, moving, or carrying heavy (over 30 pounds) materials for intermittent periods throughout the day.
Significant portions (more than 50%) of daily assignments involve exposure to dirt, odors, noise, or temperature / weather extremes. Working surfaces may be unlevel, slippery, or unstable.
Work regularly requires or varies between day, evening, night, holiday, or weekend assignments. Schedule varies according to business demands and needs.
Significant portions (more than 50%) of daily assignments involve occupational risk, such as cuts, burns, exposure to toxic chemicals, injuries from falls, or back injury sustained with assisting in moving, lifting, or positioning equipment or materials.
Significant portions (more than 50%) of daily assignments involve ergonomic risk, such as regular repetitive tasks, forceful or prolonged exertions of the hands, vibration, cold temperatures, heavy lifting, pulling, pushing, or carrying of heavy objects, poor body mechanics, restrictive workstations, or awkward postures.
Responsible for adhering to all safety policies and procedures of Dolce.
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