This position requires a highly organized, enthusiastic individual who will recruit for all staffing needs within The Jefferson Hotel.  Must work effectively with all departments; Front of the House, Back of the House, F&B, Rooms Divisions, selecting candidates that will be qualified for our positions.  Responsible for screening and tracking all applicants as they move through the new hire process. Will develop innovative techniques to "sell" the hotel to candidates who will be successful in the environment.  Will participate in all recruiting efforts, as well as all Human Resources-related functions in and outside of the hotel.  

Must be proficient in using Social Media platforms, possess strong computer skills, oral and written skills and be able to work well with others.  Previous recruiting experience necessary.

     The Jefferson Hotel is an award-winning luxury hotel located in Richmond, Virginia.  The hotel provides numerous gastronomical operations that include Banquet events, Lemaire Restaurant, Room Service, and the famous Sunday Champagne Brunch.

     We’re looking for someone who brings personal style to every experience, natural curiosity to discover the different palates, innovation to excite and diverse high-quality cuisines.  We want a driven and committed Lemaire Manager who thrives working in a very busy, complex and demanding restaurant.

Job Responsibilities

Supervise and direct restaurant and bar operations in our award-winning Lemaire Restaurant

Maximize restaurant department profitability; implements effective control of food, beverage, and labor costs and monitors the restaurant's budget to ensure efficient operations, including achieving budgeted revenue and labor expenses

Assist in the development, implementation and maintenance of quality standards for a newly renovated lounge, restaurant and bar

Ensure that meals are being served in a professional and timely manner by circulating within the restaurant and bar and managing communication amongst the staff to ensure a positive dining experience for our guests

Assist in hiring, scheduling, supervising and disciplining a staff of server attendants, servers, bartenders, lounge servers and hosts/hostesses

Conduct pre-meal meetings and ongoing training of employees to create a positive working environment, growth and opportunity

Assist in the completion of reports on performance of restaurant, with it’s a la carte, group dining and bar operations, food production and necessary requisitions

Participate in marketing efforts of restaurants, create menu ideas, survey competition and report food trends, and assist in preparations of specials

Document inventory forecast usage and monitor supply so that restaurants are stocked with linen, glassware, silverware, china, condiments, in order to provide service

Interact with guests to personalize their visit and to assess their overall satisfaction

Job Requirements

Seeking a dedicated, passionate professional with two years of high-volume food and beverage experience

Strong knowledge of Food & Beverage operations and service, wines and food preparation techniques

Requires excellent communication skills, both verbal, written and interpersonal and ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy to defuse anger, collect accurate information and resolve conflicts

Excellent mathematical abilities in order to determine and track inventory, controls, revenue productions, and interpreting other hotel financial statements

Ability to supervise and develop staff, including, but not limited to, assignment of duties, evaluating performance and taking disciplinary action when necessary

Extensive knowledge in wine, spirits and beer.  Level II or higher Court of Master Sommelier certification a plus

Prior experience in managing profitability of bar, including monitoring of ordering, receiving, storage, requisition, execution and charging guest for products consumed.

Prior experiences in opening restaurants, as well as culinary experience are bonuses

Experience with POS proficiency required

 

Benefits

Competitive salary

Paid vacation time

Access to sister properties Sea Pines at Hilton Head, SC and The Sanctuary at Kiawah Island, SC

Employee rate on rooms and food & beverage at the Jefferson Hotel

Company cell phone

Free on-site parking

401k

Full health insurance package

The Banquet Sous Chef in coordination with the Executive Chef is responsible for the execution of all Banquet events in the Jefferson Hotel. The Banquet Sous Chef functions as a liaison between the frontline kitchen staff, the Executive Chef and the front of house management team. They will attend all BEO meetings and be responsible to have a full understanding of all information provided at these meetings.

Areas of Responsibility

• Participate in the development and implementation of business strategies for the catering area that are aligned with the hotel’s overall mission, vision, values and strategies.
• Implement strategies for the kitchen that support achievement of the banquet department’s goals
• Create an environment for employees aligned with the culture through constant communication and reinforcement
• Deliver the Jefferson Hotel experience for guests and employees
• Communicate and reinforce the service vision of the hotel to employees
• Provide employees with the tools and environment they need to deliver the best possible experience for guests and fellow employees
• Develop and implement strategies and practices that support employee engagement
• Create luxury for the senses by managing the food preparation for a banquet experience
• Work with Executive Chef to develop the catering menu
• Ensure adherence to company standards of food quality
• Maintain product consistency by conducting inspections of seasonings, portion, and appearance of food
• Supervise the daily set-up for the menu; anticipate business volume and stock work areas accordingly
• Ensure unused food is stored properly to minimize waste and maximize quality
• Recruit and select staff
• Develop and implement training plan for employees that includes culinary skills, customer service skills and kitchen safety
• Ensure that proper sanitation practices are followed
• Schedule staff based upon forecasted volumes
• Analyze business volume and product usage daily
• Anticipate business volume by consulting with front of house managers/directors to coordinate service
• Keep current with local competition; continually seek ways to improve skills and culinary and management expertise
• Physical requirements of the job include the following: must be capable of walking or standing during a normal work shift. Must be capable of regularly lifting and pushing or pulling 35 lbs. or more, and occasionally lifting and pushing or pulling up to 60 lbs

REQUIRED EDUCATION, EXPERIENCE, & DOCUMENTATION:

• An associate degree program in baking and pastry arts
• Minimum of 3-5 years of experience as pastry cook or cake decorator in hotels or bakeries with similar style and standards
• SERV Safe Food Handlers Certificate
• Ability to fluently speak, write, and read the English language

BASIC FUNCTIONS/SCOPE:

Assist the Pastry Chef in the daily activities of the kitchen, including menu development, inventory, and purchasing of supplies, and cost control. Responsible to produce all pastry, bakery items for Banquets, Lemaire, Gators, and Tea Service.

DUTIES/RESPONSIBILITIES:

1. Monitor all B.E.O.s daily and review weekly event sessions to ensure that all functions are properly prepared for, and any changes are noted.

2. Maintain a constant, productive line of communication with the purchasing agent to ensure that products are available as needed and that all products are of a quality level.

3. Maintain a high level of cleanliness, neatness and sanitation on all walk-in refrigerators, reach-ins, and work areas always.

4. Compiling clear, easy-to-read prep lists with precise instructions.

5. Be available for any dessert tasting that may be requested by a guest.

6. Maintain a cordial/professional working relationship with banquet managers and banquet staff, catering managers, restaurant managers, executive steward, and the stewarding staff.

7. Will accommodate any special guest request and provide exceptional service for last minute requests.

8. Will exemplify a professional image of management as well as good grooming standards.

9. Be conscious of food and labor costs.

10. All pastry items in all the outlets must be rotated at reasonable intervals to ensure that repeat patterns are not established and that our guests receive a satisfactory variety of pastry delights.

11. Must be aware of changing trends within the pastry/dessert “world” and constantly monitor pastry or culinary publications and cookbooks for new ideas, creations, trends, etc.

12. Be proactive to problems and report them to the chef as soon as possible.

1. Inform the Pastry Chef of any foreseeable shortages before items run out.
2. Maintain proper storage procedures as specified by Health Department and hotel requirements.
3. Minimize waste and maintain controls to attain forecasted food cost.
4. Be responsive to guest needs with a positive Five Diamond attitude
5. Other duties as assigned by the Pastry Chef.
6. Must be able to lift a minimum of 50 pounds.
7. Assist in directing and answering questions from other staff members, including assuming responsibility and supervision of the kitchen in the Chefs absence.

Provide friendly and courteous service to all guests in the Gift Shop.

Capable of handling multiple requests at once and must be able to multitask. 

Proper cash handling is a requirement. 

Must have flexible schedule to work including weekends and holidays. 

Excellent communication, verbal and sales skills are a must.  

Comfortable with Food and Beverage services. 

 

Job Summary:

• The Cafeteria Cook will prepare and cook large batches of food that will be served to employees of the Jefferson Hotel on Thursday - Sunday

Supervisory Responsibilities:

• Oversees and directs daily operations of employee cafeteria.
• Trains new employees in cafeteria operations.

Duties/Responsibilities:

• Cleans, cuts, prepares, and cooks vegetable, meat, fish, or poultry to a safe temperature when appropriate.
• Prepares and cooks various items according to menus or numbers of portions to be served.
• Portions and serves food to employees.
• In conjunction with the Stewarding department, responsible for maintaining cleanliness of café and cleaning cooking equipment such as pots, pans, dishes, utensils, and other pieces.
• Inventories supplies and equipment.
• Determines, or assists in determining daily menus.
• Ensures the cleanliness and functional operation of cafeteria equipment, kitchen appliances, and work areas by routinely cleaning and inspecting each piece.
• Practices proper cash handling techniques for purchases in cafeteria
• Performs other related duties as assigned.

Required Skills/Abilities:

• Excellent verbal and written communication skills.
• Basic understanding of or ability to learn sanitation and regulations for workplace safety.
• Basic understanding of or ability to learn food handling techniques, preparation, and cooking procedures.
• Must be able to work quickly and efficiently.
• Must be able to work well as part of a team.
• Must be able to work well under pressure.
• Ability to maintain personal cleanliness.

Education and Experience:

• High school or vocational school coursework in kitchen basics, such as food safety, preferred.
• One year of related experience preferred.

 

Physical Requirements:

• Must be able to lift up to 15 pounds at times.
• Must be able to stand on feet for long periods of time.

A Prep Cook is an individual who assists the BOH staff in preparing food, maintains a safe and clean food environment, and takes on other culinary tasks as delegated. We are looking for a qualified and motivated Prep Cook who is hard-working, focused, efficient, and will bring a positive work ethic to our kitchen. A sense of urgency, timing, quality, and consistency are of the utmost importance. Manual dexterity, ablility to operate cutting tools and kitchen utensils required. A willingness to learn, grow, and be part of a great team is a must!

We are looking for an ambitious Line Cook to assist in the preparation of delicious dishes in our kitchen under the direction of Executive Chef Patrick Willis. Lemaire kitchen is driven by talented Cooks and Sous Chefs who are excited to teach and learn from each other on a daily basis and who are inspired by local, sustainable and seasonal produce. We are looking for a qualified and motivated Line Cook that is hard-working, focused, efficient and will bring a positive work ethic to our kitchen. A sense of urgency, timing, quality and consistency are of the utmost importance. A willingness to learn, grow and be part of a great team is a must!

To service all banquet functions relating to preparation and service to hotel guests. Hours of work will fluctuate based on the business levels. Excellent people skills and communication skills a must! Must be physically able to lift and balance heavy trays above shoulder. Must be flexible to work weekends and holidays.

 

Prior food service experience preferred, but we are willing to train the right people with the following traits:

* Excellent personality

* Responsible and always punctual

* Team player and attention to detail

* Enjoy providing great service to guests

* Quick Learner in a fast paced environment

* Enthusiastic about their work

* Desire to be the best of the best

To set up and break down for all banquet functions.  Responsible for cleanliness of public & meeting spaces, special requests for events.  Must be physically able to lift over 50 lbs safely.  Excellent people and communication skills a must!  Must be able to work on own as well as within a team environment. 

Responsible for exceptional service in our high volume area.  Must have strong bartending experience in a restaurant environment.  Knowledge of beer, liquors, and wines a must.  Excellent people and communication skills a must! 

*1-2 years experience of high volume pantry production

*knowledge and proficiency of all cold food menu items, including but not limited to: salads, sandwiches, hors d'oeuvres, sauces, & dressings

*artful assembly of various platters such as fruits, cheese, crudités, etc.

A Prep Cook is an individual who assists the BOH staff in preparing food, maintains a safe and clean food environment and takes on other culinary tasks as delegated. We are looking for a qualified and motivated Prep Cook that is hard-working, focused, efficient, and will bring a positive work ethic to our kitchen. A sense of urgency, timing, quality, and consistency are of the utmost importance. Manual dexterity, ability to operate cutting tools and kitchen utensils required. A willingness to learn, grow, and be part of a great team is a must!

Position requires career-oriented candidates with strong culinary backgrounds.  Candidate must have previous experience in a full-service kitchen.  Strong abilities on all stations a must. Must possess a positive attitude.  Must be energetic, professional, excellent communicator and a team player.

Required Education, Experience and Documentation:

• High School diploma or equivalent vocational training certificate; certification of culinary training or apprenticeship preferred.
• Minimum of 1-2 years of experience as pastry cook or cake decorator in hotels or bakeries with similar style and standards.

• ServSafe Food Handlers Certificate
• Ability to fluently speak, write, and read the English language

Basic Expectations:

Demonstrates adequate pastry skills and operations. Be able to plan and prepare for restaurant, catering, and special events. Be able to read and understand catering B.E.O.’s.

Qualifications:

To perform this job successfully an individual must be able to perform each essential duty to a satisfactory standard. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• You have a passion for and expertise in baking and cooking
• Excellent knife and other food preparation skills
• You have experience in a high-volume restaurant setting preparing cakes, breakfast pastries, breads, and plated desserts of the highest quality
• You are highly organized and can work well under pressure while prioritizing tasks
• You are a motivated individual who requires little to no supervision
• You accept direction and constructive criticism from management
• You thrive in a fast-paced and demanding environment
• You are a team-player who can perform other duties assigned as needed
• You have open availability
• Knowing and complying consistently with restaurants’ portion sizes, cooking methods, quality standards, and kitchen rules, policies and procedures.
• Treating guests’ allergies with the utmost seriousness and comply with the Allergy Protocol set by restaurant management.
• Comply with all safety and sanitation (including handwashing) guidelines and procedures.
• Practice effective time management.
• Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely.
• Maintain and strictly abide by state sanitation/health regulations and hotel requirements.
• Meet with the Pastry Chef to review assignments, anticipated business levels, changes, and other information pertinent to the job performance.
• Complete Opening Duties: a. Inspect the cleanliness and working conditions of all tools, equipment, and supplies. b. Check production schedule and par. c. Establish priority items for the day. d. Inform the Executive Chef of any supplies that need to be requisitioned.
• Inform the Pastry Chef of any foreseeable shortages before items run out.
• Maintain proper storage procedures as specified by Health Department and hotel requirements.
• Minimize waste and maintain controls to attain forecasted food cost.
• Be responsive to guest needs with a positive five diamond attitude
• Be proactive to problems and report them to the chef as soon as possible.
• Other duties as assigned by Executive Pastry Chef.
• Must be able to lift a minimum of 50 pounds.
• Assist in directing and answering questions from other staff members, including assuming responsibility and supervision of the kitchen in the Chefs absence.

A dishwasher contribution is the secret behind our successful service. We are seeking a reliable, hardworking candidate with experience in a community kitchen environment to join our team. The successful candidate will have prior dish washing experience with a steady work history and able to work well under pressure.

Shift Hours: 8:00am-4:00pm, 11:00am - 7:00pm or 4:00pm - 12:00am - must be flexible to work weekends and holidays

Requirements:

• Must be a team player with a good attitude while taking pride in their work
• Experience using an industrial dish washing machine
• Knowledge of cleaning and sanitation
• Must be able to work in a physically challenging environment and lift up to 50lbs.
• Ability to work quickly with attention to detail and take good direction
• Must be punctual and have a reliable form of transportation

BASIC FUNCTIONS/SCOPE:
To supervise on a day-to-day basis the Hotel Engineering Staff in making the necessary
repairs and maintenance for heat, light, power, carpentry, painting, etc., on property (hotel,
exterior of building and grounds, parking lot). Follows up on all mandatory procedures -
fire, safety, training, economics, efficiency of operations, etc. Requires full flexibility to work
on call as needed, any day of the week, Saturday, Sunday, and Holidays. Performs repairs
and maintenance ensuring exceptional service while maintaining all aspects of the hotel’s
operations.

DUTIES/RESPONSIBILITIES:
1. Act without prior approval and with full authority within his/her scope to ensure that all
The Jefferson Hotel’s policies and procedures are followed.
2. Ensure all staff is kept appraised of all hotel changes, policy changes, and/or procedural
changes. Ensure the proper implementation of policy changes and constant monitoring
for successful application of them. Supervises conformance with hotel policies and
procedures and exercises disciplinary measures as needed. Ensures all Engineering
staff follows hotel five diamond standards at all times.
3. Assists in the creation, revision and maintenance of all Engineering policies,
procedures, and standards necessary for the efficient and quality upkeep of all guest
rooms, public and back of the house areas.
4. Interviews and supervises all hotel Engineering personnel as needed. Assists with the
evaluation and review of all engineering employees. Counsels and/or disciplines
Engineering staff when necessary.
5. Prepares supplies, work assignments and keys for the Engineering staff daily. Ensures
the productivity of Engineering staff members.
6. Assists in ensuring work schedules are prepared for effective staffing, ensuring efficient
operation of the Engineering within specific labor standards and budgetary constraints.
7. Trains staff in accordance with MSDS guidelines, OSHA laws, EPA laws, departmental
and hotel safety and emergency procedures and ensures staff adheres to said
guidelines and procedures.

8. Maintains an effective flow of communication from the Engineering department to all
departments and ensures all Engineering staff is kept informed of items that concern
them.
9. Reviews and is aware of all information for the day including occupancy, functions, VIP,
and Special Attention arrivals, etc. Ensures all Engineers and staff are made aware of
same.
10. Participate in and help develop training programs for staff, to maintain high morale,
minimize turnover, and concentrate on staff development monthly. Ensure all new staff
is fully certified in their positions. Be certified and fully versed in all positions contained
within the Engineering department.
11. Always keeps a positive attitude and promotes his/her department. Endeavors
continuously to motivate staff through feedback.
12. Ensures the proper use of tools and supplies, based upon MSDS instructions and
manufacturers specifications in the repairing and maintenance of all areas. Ensures
staff adheres to all set standards. Administers the proper tracking and purchasing of
tools and supplies.
13. Controls the inventory of all engineering supplies, tools, equipment, etc. Maintains pars
for all supplies. Reorders supplies on a pertinent need basis to achieve effective
inventory and cost controls while avoiding shortages.
14. Evaluates and recommends for purchase types of supplies, equipment, tools, and
sources and costs of items related to the operations of Engineering.
15. Attends any meetings as requested or needed. Meets regularly with the Chief Engineer
and the Director of Facilities Management. Assists in conducting morning meetings as
needed.
16. Ensures the correct dispatch of all guests calls about repairs and maintenance.
Ensures the proper completion and follow through of all guest requests. Proactively
seeks to make restitution or offer alternatives to guests that have been inconvenienced.
17. Ensures the repairs and maintains all electrical, back-up electrical systems, and
mechanical machinery used in heating, ventilating, refrigeration, water supply, elevator,
and power systems of the hotel.
18. Ensures the completion of repairs and maintenance in all carpentry, wall repair, light
bulb changing, wire running, etc.
19. Ensures the completion of painting and wallpapering in the hotel.
20. Assists in completing daily/weekly “walk throughs” to ascertain maintenance needs in
rooms, public, and back of the house areas.

21. Process and ensure the proper operation of all control factors - fire prevention, safety,
engineering systems, training, economics.
22. Inspects the quality and ensures follow through in guest rooms, public and back of the
house areas to ensure safety, all items have been properly repaired and maintained,
and the craftsmanship of Engineering work.
23. Ensures any necessary preparatory or clean up requirements before beginning and
after concluding repair and maintenance has occurred.
24. Ensures all work areas are secured from public access prior to repair when possible.
Has rooms put out of order, reviews functions, etc. to ensure areas will not have guests
in them.
25. Ensures the Engineering shop is kept clean and appropriately stocked on a daily basis.
Shop is to be locked with the lights turned off any time when not in use.
26. Ensures the completion of a regularly scheduled Guest Room Assurance program for
guest room maintenance. Tracks and monitors all Guest Room Assurance work
completed. Ensures the following is completed with Guest Room Assurance:
• All painting in the room
• Check and repair of all machinery (TV, clock/radio, smoke detector, etc.)
• Bathroom items (caulking, faucets, toilets, etc.)
• Light touch up/repair of furniture
27. Responsible for ensuring preventive maintenance and regularly scheduled maintenance
of all machinery and equipment in hotel. Ensures completion of all preventive
maintenance including lubrication, belts, refrigeration, changing of filters, etc. of
electrical, plumbing, plastering, painting, locksmith and other mechanical.
28. Monitors the status of all out of order rooms ensuring room inventory is completely
available during sold out nights. Ensures the correction of all Engineering related items
to re-market the rooms immediately.
29. Ensures all Engineering staff turns in lost and found items to the Security office
immediately.
30. Reports any problems, complaints or compliments to Hotel Management or the Chief
Engineer immediately.
31. Maintains a professional and pleasant manner of working every day. Reports any
misbehavior or disrespect to the Chief Engineer immediately.
32. Prepare special reports and handle special projects and assignments as directed by
hotel management.
33. Conduct oneself in such a manner as to reflect The Jefferson Hotel’s standards. Set an
example for all staff to emulate.

34. Be familiar with local and federal laws and regulations.
35. May be assigned other tasks or responsibilities as required or directed.
SUPERVISION EXERCISED
Direct: Engineers, Painter and Grounds man
SUPERVISION RECEIVED
Direct: Chief Engineer
Indirect: Director of Facilities Management

RESPONSIBILITY AND AUTHORITY
1. EMPLOYEE RELATIONS: Maintains a positive attitude promoting the Engineering
department and encourages and helps to stimulate positive morale of the department.
2. MATERIAL OR PRODUCTS: Paint, wallpaper, painting supplies, wallpaper supplies,
plumbing supplies, all mechanical supplies, all affiliated tools, and products, etc.
3. EQUIPMENT: Ladders, lifts, all machinery in the hotel, all tools, etc.
4. PERSONALITY: Must be able to perform effectively under stress. Must have an even
disposition and be able to attain precise set limits, tolerances, and standards. Must be
organized and detail oriented.
5. ON CALL: We be on call as needed and will schedule rotating call with the Chief
Engineer.

MINIMUM REQUIREMENTS
1. KNOWLEDGE: High School Diploma and Trade Schools or equivalent preferred.
2. SKILLS: Excellent communication, mechanical, carpentry, electricity, refrigeration, etc.
Should have basic skill in painting and wallpapering.
3. PHYSICAL: Must be able to perform all Engineering duties. Must be able to stand for
long periods of time and climb ladders and onto roofs. Must be physically fit. Must be
able to lift up to 100 pounds. May lift up to 50 pounds on a frequent basis.
4. PERSONALITY: Must have a very even disposition, able to handle stress effectively,
and must be self-motivated. Must be able to work well with coworkers and converse
with guests confidently.

5. SPECIAL REQUIREMENTS: Previous hospitality experience preferred. Must have
previous supervisory experience. Must have at least 5 years of Engineering experience
and supervising in commercial or residential establishments. Must be cognizant of
proper employee relations and methods of communicating/documenting effectively.
Ensures treatment to all staff with dignity as mentor.

The Jefferson Hotel is hiring a Full-Time Front Office Supervisor (32+ hours per week). We are looking for someone who wants to continue their career in hospitality at our beautiful hotel while creating the luxurious experience our guests expect. This position would have a 60-day training period between our front desk and reservations department with a promotion to Front Desk Supervisor upon completion. 

Responsibilities:

• Manage all day-to day functions of the front office operation
• Complete a wide range of front office tasks including but not limited to check-in, checkout, guest services, cash handling, and making hotel/dining reservations
• Greet and assist guests with the highest level of customer service
• Anticipate guest needs and expectations
• Resolve guest concerns and complaints in a thoughtful manner while maintaining hotel standards
• Cross-Departmental communication of important information (VIPs, Amenities, Room Needs/Requests, etc.)

Requirements:

• Experience in a hotel (Hospitality degree a plus)
• Excellent personality and passion for customer service
• Strong computer skills
• Opera POS experience preferred
• Ability to multitask in a fast-paced environment
• Must be neat and well-groomed in appearance and adhere to the dress code 
• Ability to stand during entire shift
• Flexible schedule and ability to work days, nights, weekends, and holidays throughout term of employment

We are looking for a reliable Guest Service Agent to perform in a pleasant, professional and efficient manner.  The job is to create an overall positive, exemplary experience by ensuring 100% guest satisfaction.

Agent will assist in helping manage all day-to-day functions of the Front Office operation and will have a combination of duties mainly related, but not limited to, assisting guests at the time of check in and departure, making reservations and shift reports. 

In addition, Agent will assist in helping manage all day-to-day functions of the Reservations department including assisting guests with room and dining reservations, processing on-line reservations, handling amenity requests and coordinating billing and shift reports.

This position will also include Hotel Operator shifts, answering Hotel Main Number.

The Guest Service Agent will be consistently attentive, courteous and efficient in dealings with guests, managers, employees and be able to work independently.

Must possess the following:

• Customer service experience
• Excellent computer and phone skills to include ability to sell and promote services within the hotel
• Prior Reservations or Front Desk experience preferred but not required
• Flexible to work any shift, any day of the week, Saturdays, Sundays and Holidays

The Security Agent is responsible for the Safety and Security of the Hotel Facility, the Staff and Guests.   Candidates should possess a strong work ethic, honesty and integrity and must be above reproach.  Must have excellent customer services skills, diplomacy and good communication skills; both oral and written.  Must be able to handle all types of situations.  Must be able to physically perform tasks including lifting up to 30 lbs.  Previous work experience with a Security, Military or police background is required.  Certified CPR & First Aid helpful .   

 

*must be able to work weekends and holidays*

 

Concierge is the face and first point of contact under the direction of the Guest Services Director and the Jefferson's standards and policies. To be considered, you must be experienced, dependable, well-groomed, clean cut and neat in appearance. The position seeks to ensure the highest level of guest satisfaction.

Responsibilities: 

Include but are not limited to:

• Supervising Guest Service Staff
• Greeting & welcoming all guests by assisting with a wide scope of services and provide detailed information about hotel facilities and operating hours
• Liaison between guests, other hotel departments, and the outside world
• Ensures accuracy, follow through, and timeliness in all services extended to guests
• Chief source of information for all hotel guests providing directions, making recommendations for restaurants and tours, booking limousines, car rentals and flowers
• Helping guests with any questions they have about their stay or trip
• Handling all phone calls, including taking reservations
• Tagging and storing luggage

Required Skills and Experience:

The candidate will have the following knowledge, skills and abilities to be considered for this position:

• Proficient in Microsoft Office
• At least one year of experience in an upscale, fast paced, guest service environment
• General knowledge of local sites and the Richmond area
• Excellent communication skills -- oral and written
• Excellent guest service skills
• Ability to diplomatically deal with difficult situations and people, while exhibiting a consistent level of professionalism.
• Professional, mature, driven and fluent in English
• Able to work a flexible schedule, including nights, weekends and holidays
• Must be able to stand for an eight-hour shift
• Lift and/or move up to 10-25 pounds

Under the direction of the Guest Services Manager and with the assistance of the Valet Supervisor, the position is responsible for greeting all arriving and departing guests in a courteous tone and manner.  Provides transportation service throughout the downtown area for hotel guests.  Ensures the safety of our guests by providing safe and courteous driving.  Parks and retrieves guest’s cars as required.  Can deal with guests in a friendly and professional manner, and handle stressful situations professionally.

Must have good driving record and the ability to operate a SUV safely and professionally.  Must have valid VA driver's license with 0 - + points on your record.  Must be able to work weekends and Holidays.

Will greet all arriving and departing guests from the hotel using the highest quality standards.  Assist arriving guests with luggage and escort them to the Front Desk.  Must possess excellent communication skills. To be considered, you must be DEPENDABLE, WELL GROOMED, CLEAN CUT and NEAT IN APPEARENCE. The position seeks to ensure the highest level of guest satisfaction and customer service.

Under the direction of the Guest Services Manager and with the assistance of the Valet Supervisors, the position is responsible for greeting all arriving and departing guests in a courteous tone and manner.  Controls the driveway and ensures it is always manageable.  Ensures the driveway is clear and directs emergency vehicles during crisis situations.  Can deal with guests in a friendly and professional manner and handle stressful situations professionally.

Position provides valet parking service for hotel guests.  Must have excellent driving record (0-+ points) and a valid Virginia Driver’s license.  Will greet guests, valet park vehicle and retrieve parked cars for guests, ensuring the safe care and operation of guest vehicles.  Must be able to operate automatic and manual vehicles safely.  Must possess excellent communication skills and effectively work with others.  Lot Attendant will provide same service as valet and as well as monitor guest parking lot. To be considered, you must be DEPENDABLE, WELL GROOMED, CLEAN CUT and NEAT IN APPEARENCE. The position seeks to ensure the highest level of guest satisfaction. 

*Must be fully flexible schedule-wise*

*Must be able to work weekends and holidays*

*Hours vary from 7:00am-11:00pm (Sun-Thurs) and 7:00am-1:00am (Fri & Sat)

Will assist in overseeing the operation of a busy Housekeeping department. Must have 4 to 5 years hospitality experience. Preferably management or supervisory experience in a full service hotel property. Must be team oriented, achieve goals and be fully flexible to work any day of the week, weekends & Holidays.

Requirements:

* Provide excellent guest services

* Lead, Motivate and train housekeeping staff

* Establish and implement operational procedures

* Plan and coordinate the activities of housekeeping staff, including scheduling

* Coordinate the inspection of assigned areas to ensure that health regulations, safety standards and departmental policies are being met

* Communicate efficiently and effectively with all team members and departments

* Report any maintenance deficiencies and handling guests' requests to proper departments

* Responsible for general cleaning and upkeep of guestrooms and other assigned areas as needed

* The ability to lift, bend, move heavy equipment/furniture and remain on one's feet for extended periods of time

Position provides the hotel with the proper cleaning and servicing of guestrooms and assigned work areas. Will include attending to assigned areas that need attention. Must be team oriented and able to physically perform position including lifting up to 30 lbs., standing and walking. Excellent people skills and communication skills a must!  Housekeeping experience preferred.

• Turning down the bedlinen
• Placing turndown amenities in the guest room
• Making the bed if needed
• Light cleaning and dusting
• Providing clean towels and bedlinen if needed
• Replenishing need items in the guest room
• Pull the drapes close and turndown the lights
• Empty trash
• Remove Room Service dishes and trays
• Retrieve requested items for guest

Great Opportunities for Housekeeping Positions within The Jefferson Hotel. Position provides the hotel with bedmaking services of guestrooms and assisting Room Attendants in cleaning guest rooms. Must be team oriented and able to physically perform position including lifting to 30 lbs., standing and walking. Excellent people skills and communication skills a must! Housekeeping experience preferred.

Position provides assistance in the cleaning of guest rooms such as stripping beds, emptying trash, etc.  Also responsible for general cleaning of guest hallways, stocking supplies, guest satisfaction and interaction with guests.  Must be team oriented and physically able to lift up to 50+ lbs.  Will also be assigned to take care of various areas in the hotel that need attention.

• Cleaning and maintenance the appearance of the public areas of the hotel including the lobby and upstairs area
• Deep cleaning of assigned areas
• Dusting surfaces and fixtures
• Cleaning bathrooms
• Stripping beds
• Empty trash
• Cleaning of guest hallways
• Stocking supplies

Must be team oriented and physically able to lift up to 50+ lbs.  Will also be assigned to take care of various areas in the hotel that need attention.

Position ensures the cleanliness and maintenance of all interior public areas of the hotel as well as assisting in other areas as needed or as assigned.  Responsible for the hotel’s cleanliness in order to provide our guests with a favorable impression of the Jefferson Hotel.  Checks all public restrooms, ensures they are clean at all times. Cleans the guest elevators, including the mirrors, glass, brass and chrome, tracks, etc. Spot cleans the carpets and shampoos as needed.  Wipes down all wood surfaces once daily.  Maintains the lobby,  arranges the furniture, and wipe/spot clean as needed.  This is to include the mirrors, glass, tile, floor, walls, doors, urinals, sinks, sink pipes, counters, light coverings and any other cleaning as necessary.  Polishes the brass and chrome as needed throughout the shift. All lamps and light fixtures are to be dusted daily and cleaned with a dampened towel at least once a week. Constantly monitors all public areas throughout the shift. Empties trash, cleans windows, vacuums, spots carpet, cleans glass, mirrors, walls, doors, woodwork, counter tops, public phone areas as needed. Will abide by and comply with all Jefferson Hotel policies, procedures, and standards.

The position provides the hotel with the proper laundering, pressing, and folding of all hotel linen.  It is to be performed and maintained in a positive and resourceful manner.  Responsible for the laundering of all linen as defined.  Will include the reporting of all safety concerns and suggestions for improvement for the department.  Will comply with the Jefferson Hotel and departmental standards and policies.  Will strictly adhere to all MSDS guidelines for safe chemical handling.  Additionally, will ensure all equipment is used properly at all times to avoid accidents and to ensure the proper operation of it.

The Jefferson is seeking a full-time, qualified painter with at least 5-10 years of experience. The candidate must have an extensive understanding of drywall, painting, and caulking.

The Jefferson Hotel is seeking an individual with a strong background in commercial equipment repair. Along with a minimum of 5 years experience in general maintenance: electrical, mechanical, plumbing, refrigeration and A/C experience. Individual must possess good communication and people skills. Must be fully flexible for shift work, weekends, and have a valid driver's license.  Great benefits package.