Jobs at The Hay-Adams

• Director of Revenue Management (Revenue Management)

  Steeped in rich history and surrounded by the most iconic institutions of our nation, The Hay-Adams is the downtown Washington, D.C. hotel for discerning guests. Enveloped by views of the White House, St. John’s Church, and the scenic Lafayette Park, the 5-star accommodations at The Hay-Adams are the embodiment of refined residence. Marked by Washington, D.C.’s most accommodating amenities and dedicated services, The Hay-Adams is the boutique hotel of choice for the modern luxury traveler. The Hay-Adams offers an exceptional guest experience that goes beyond a good night’s sleep. “People will forget what you said, forget what you did, but people will never forget how you made them feel.” (Maya Angelou) At The Hay-Adams, we embrace this truth. We celebrate the way each of our staff members uniquely give of themselves, not only so that our guests may feel inexorably welcome and looked after, but also because we treat one another like family. Located in one of downtown Washington, DC’s most extraordinary locations, The Hay-Adams is a fiercely independent hotel with strong traditions. Amidst the foundations of excellence that shape our standards for how thoroughly, thoughtfully, and kindly we treat our guests, runs a thread of passion for personal growth, camaraderie, joy, and pride in our work. We invite you to join us in making people feel how much you believe in what you do, and in what we do together at The Hay-Adams. The role We are looking for a Director of Revenue Management who will play a pivotal role in managing the hotel's revenue. You are responsible for the management and direction of the hotel’s total room revenue while managing sales activities related to maximizing transient revenue. Education and Experience Four-year college or university program certificate; or two to four years related experience and/or training; or equivalent combination of education and experience. What you’ll gain Your potential to represent the best of hospitality is limitless. We offer attractive compensation with excellent benefits: · first-rate medical, dental, life and vision insurance · generous 401K with a 3-to-1 match · free parking and dry cleaning · free meal in the employee cafeteria Find out more We encourage you to get to know us a little better, virtually, via Instagram, Twitter, and Facebook. #hospitalityjobs #hoteljobs #luxuryjobs #thehayadams

• Mechanic (Engineering/Maintenance)

  Steeped in rich history and surrounded by the most iconic institutions of our nation, The Hay-Adams is the downtown Washington, D.C. hotel for discerning guests. Enveloped by views of the White House, St. John’s Church, and the scenic Lafayette Park, the 5-star accommodations at The Hay-Adams are the embodiment of refined residence. Marked by Washington, D.C.’s most accommodating amenities and dedicated services, The Hay-Adams is the boutique hotel of choice for the modern luxury traveler. The Hay-Adams offers an exceptional guest experience that goes beyond a good night’s sleep. Responsible for operation, maintenance and repair of all mechanical equipment such as air handlers, air compressors, refrigeration units, kitchen equipment, hot water boilers, exhaust fans, pneumatic controls, air conditioning equipment and emergency power equipment. Essential Duties & Responsibilities 1.      Read meters/gauges or automatic recording devices to verify operating conditions. 2.      Record data such as temperature of equipment, hours of operation, fuel consumed, pressure, water levels, analysis of fuel gases, voltage load and generator balance. 3.      Visually inspect equipment at periodic intervals to detect malfunctions or need for repair, adjustments or lubrication. 4.      Record operation and maintenance actions taken. 5.      Check all lighting and meeting room temperatures. 6.      Preventative maintenance of all air conditioning and heating equipment as well as kitchen equipment each month. Work on PM program in the sleeping rooms. 7.      Maintain equipment by trouble shooting and repairing all electrical, plumbing and gas equipment. Able to read instructions and follow through with completing each task that has been given. 8.      Respond in a professional manner to guest requests and house calls. Qualifications: Education/Experience: Three-year certificate from college or technical school; or three to six years related experience and/or training; or equivalent combination of education and experience. Ability to diagnose and repair kitchen equipment and refrigeration systems; must be CFC certified. Ability to read and interpret electrical schematic diagrams. Knowledge of EMS systems, electrical trouble shooting and repair Knowledge of mechanical equipment, preventive maintenance experience Knowledge of plumbing and HVAC. Knowledge of guest’s rooms service call and Saflok repair Knowledge of room PM (caulking, drywall repair, touch up, etc.) Must be able to lift up to 40lbs. Basic Expectations:  Attention to detail; Mature, professional interaction with employees, guests and business contacts; Ability to work under pressure; Ability to prioritize work; Ability to handle multiple tasks at the same time. Language Skills:  Must have a good working knowledge of the English language. Standards of Conduct: The high ethical standards of The Hay-Adams must be upheld by all members of the company.  The policies relative to press relations, equal opportunity, discrimination, sexual harassment, vendor relations, etc., stated in the employee handbook and manuals are inviolable.  We pride ourselves on providing a professional caring atmosphere for clients and all fellow employees and will achieve this goal through responsible actions.

• PBX Operator (Guest Services)

  Steeped in rich history and surrounded by the most iconic institutions of our nation, The Hay-Adams is the downtown Washington, D.C. hotel for discerning guests. Enveloped by views of the White House, St. John’s Church, and the scenic Lafayette Park, the 5-star accommodations at The Hay-Adams are the embodiment of refined residence. Marked by Washington, D.C.’s most accommodating amenities and dedicated services, The Hay-Adams is the boutique hotel of choice for the modern luxury traveler. The Hay-Adams offers an exceptional guest experience that goes beyond a good night’s sleep. The PBX Operator is the communications hub of the Hotel. The PBX Operator answers all incoming calls in a professional and courteous manner, connecting callers with the appropriate extensions, taking messages where necessary. Essential Duties and Responsibilities Answer all external calls to the hotel and connect the caller with their desired party.  Provide all callers with information that may be requested with regards to the hotel. Answer all internal calls and assists the guest in any way they need. All tasks and duties must be performed within the guidelines set by standards of excellence, employee handbook and hotel policies and procedures. Operator should be able to answer any questions with regards hotel information, including operating hours.  Operator should be able to provide callers with information regarding the local area and/or direct the caller to the appropriate department. Communicate and log requests and calls to other departments via the telephone, radio, and property management systems.  Follow through to ensure that guest requests are handled in a timely manner. Is empowered to do what ever is needed to make any guest of the hotel happy, within reason. Communicate any guest issues to the manager on duty. Monitor security screens in office and report any suspicious activities to the manager on duty and/or the Director of Security. Take all guest wake up requests and log them.  Ensure wakeup calls are performed in a timely manner, following proper procedures. Responsible for communications during fire safety and has an in-depth knowledge of all fire procedures   Assist with front office operational tasks where appropriate. Keep log of daily activities. Perform any other reasonable duties as required and directed. 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. Supervisory Responsibilities This position has no supervisory responsibilities. Education and Experience High School diploma, general education degree, or international equivalent or three to six months experience in a related field required.  Customer service experience preferred. General computer experience required. Language Skills Must have good knowledge of English, ability to speak clearly read and write. Must have an excellent calm professional telephone voice. Must be able to listen or read instructions, memos, short correspondences and messages. Must have ability to write memos, short correspondences or messages. Mathematical Skills Must have basic number knowledge, ability to add divide, subtract and multiply basic two digit numbers. Reasoning Ability Ability to carry out detailed but uninvolved instructions both written and oral, using common sense understanding required. Ability to deal with problems in a calm professional manner required. Physical Ability Ability to sit in a confined environment for long periods required. Ability to use a computer screen for long periods required. Ability to talk and listen through a headset for log periods required. Must be able to work well under pressure and emergency situations.

• Housekeeping Houseperson / Houseman (Housekeeping)

  Steeped in rich history and surrounded by the most iconic institutions of our nation, The Hay-Adams is the downtown Washington, D.C. hotel for discerning guests. Enveloped by views of the White House, St. John’s Church, and the scenic Lafayette Park, the 5-star accommodations at The Hay-Adams are the embodiment of refined residence. Marked by Washington, D.C.’s most accommodating amenities and dedicated services, The Hay-Adams is the boutique hotel of choice for the modern luxury traveler. The Hay-Adams offers an exceptional guest experience that goes beyond a good night’s sleep. Position Scope The House Person is responsible for maintaining the cleanliness of all of the hotel’s public areas as well as providing support to the Housekeepers and the Housekeeping department in general. Essential Duties and Responsibilities 1.       The Hay Adams Handbook, the Departmental Standard Operating Manual and our policies and procedures are part of this Job Description. 2.       Clean and maintain all hallways, elevators, landings, staircases, storage closets, chandeliers, carpets and marble in both guest and back of house areas in accordance with the Hay Adams Standards of Excellence. 3.       Execute the cleaning of specific areas in guest rooms. 4.       Responsible for general marble and carpet cleaning.  Must have a working knowledge of cleaning supplies. 5.       Stock and provide linen and supplies on the floors for Housekeepers.  6.       Transport waste to the disposal area. 7.       Transport dirty linen to the pick up area. 8.       Deliver and retrieve items requested by guests or for Housekeeping operations in a timely manner. 9.       Flip mattresses, move or rearrange furniture as requested. 10.   Clean shoes as requested by guests. 11.   Clean Front Office bell carts. 12.   Assist in daily projects, including those that require immediate assistance, such as spills, stains, etc. 13.   Assist with inventory processes. 14.   Collect deliveries from Security and bring to the Housekeeping area. 15.   Perform Lobby or Linen Room Attendant duties if needed. 16.   Maintain positive relations with all guests and employees. 17.   Report any maintenance needs to the Housekeeping Office Coordinator. 18.   Report any suspicious persons, activities or hazardous conditions to the Security department and/or Housekeeping Manager. 19.   Perform any other reasonable duties as required and directed. Qualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. 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. Supervisory Responsibilities This position has no supervisory responsibilities. Education and Experience  A high school education or equivalent is preferred. Language Skills Must have the ability to understand, speak, read and write basic English. Must have the ability to read and comprehend simple instructions. Must be able to effectively present information to customers, clients and other employees within the organization. Mathematical Skills Must have the ability to add, subtract, multiply and divide in all units of measurement, using whole numbers, common fractions and decimals. Reasoning Ability Ability to apply common sense to carry out detailed written or verbal instructions. Be able to work with minimum supervision. Physical Ability To complete the duties of the job, the employee will be required to reach with hands and arms and often stoop, kneel, crouch or crawl. There will be frequent walking and standing involved. The person will be required to lift or move weights 

• Room Attendant (Housekeeping)

  Steeped in rich history and surrounded by the most iconic institutions of our nation, The Hay-Adams is the downtown Washington, D.C. hotel for discerning guests. Enveloped by views of the White House, St. John’s Church, and the scenic Lafayette Park, the 5-star accommodations at The Hay-Adams are the embodiment of refined residence. Marked by Washington, D.C.’s most accommodating amenities and dedicated services, The Hay-Adams is the boutique hotel of choice for the modern luxury traveler. The Hay-Adams offers an exceptional guest experience that goes beyond a good night’s sleep. Position Scope The Housekeeper is responsible for the cleanliness of the guestrooms, daily and nightly, according to The Hay Adams Standards Of Excellence. Essential Duties and Responsibilities 1. The Hay Adams Handbook, the Departmental Operating Manual and our policies and procedures are part of this Job Description. 2. Make guestroom beds. 3. Clean and dust guestrooms and bathrooms. 4. Do special room cleaning projects when required. 5. Set up guest room amenities. 6. Provide PM turndown service when scheduled, to include the cleaning of remaining unmade AM rooms as per established standard. 7. Report any maintenance needs to the Housekeeping Office. 8. Reports special cleaning needs to the Office Coordinator (e.g. Carpets, Chandeliers). 9. Account for linen inventories. 10. Ensure the comfort of all guests. 11. Turn in all Lost and Found items to the Housekeeping Department. 12. Deliver items to guest rooms upon request. 13. Remain current with hotel information. 14. Maintain and clean storage closets and caddies. 15. Perform Lobby Attendant or Linen Room Attendant duties if needed. 16. Report any suspicious persons, activities or hazardous conditions to the Security department and/or Housekeeping Manager. 17. Perform any reasonable duties as required and directed. 18. Should be able to work any day including holidays. Qualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. 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. Supervisory Responsibilities This position has no supervisory responsibilities. Education and Experience A high school education or its equivalent preferred. Previous housekeeping experience preferred. Language Skills Must be able to understand, speak, read and write basic English. Must be able to read and comprehend simple instructions. Be able to effectively present information to customers, clients and other employees within the organization.  Mathematical Skills Must be able to add, subtract, multiply and divide in all units of measurement, using whole numbers, common fractions and decimals.  Reasoning Ability Must be able to apply common sense to carry out simple written or verbal instructions. Must be able to work with minimum supervision. Physical Ability To complete the duties of the job, the employee will be required to reach with hands and arms and often stoop, kneel, crouch or crawl. There will be frequent walking and standing involved. The person will be required to lift or move weights ranging from 10 to 25 pounds.

• Steward (Chefs/Kitchen)

  Steeped in rich history and surrounded by the most iconic institutions of our nation, The Hay-Adams is the downtown Washington, D.C. hotel for discerning guests. Enveloped by views of the White House, St. John’s Church, and the scenic Lafayette Park, the 5-star accommodations at The Hay-Adams are the embodiment of refined residence. Marked by Washington, D.C.’s most accommodating amenities and dedicated services, The Hay-Adams is the boutique hotel of choice for the modern luxury traveler. The Hay-Adams offers an exceptional guest experience that goes beyond a good night’s sleep. It is the mission and intent of this position that the incumbent will take full responsibility for his/her job in accordance with business requirement at Hay-Adams and the Stewarding Department expectation. Assists in the overall responsibility to maintain a hygienically clean, sanitize kitchen in order to comply with local health department laws. Assists in performing daily tasks such as working the dishwasher, empty trash cans, mopping kitchen floors, and replenish all equipment for kitchen and all outlets with their necessary of silver, glass and china. Essential Duties and Responsibilities: Prepare the dish washer area; arrange the plate’s dollies, glass rack and silver.  Prepare the dish machine with the appropriate chemicals.  Prepare the pot washer station with appropriate chemicals.  Operating the dish machine according to the standard. Wash all china/glass/silver for all outlets.  All china/glass/silver need to be separate / clean and stored at their respective place (as soon as possible). Wash all pots and pans for all outlets. Ensure that refrigerators, bars and service bars are properly cleaned. Check sanitizer.  Check the dish washer temperature. Ensure to use chemicals for the right purpose. Check and provide the cleaning supplies for all station.  Keep all kitchen area clean. Provide support and assistance through out all kitchen areas.  Empty trash in and around the kitchen and to sanitize all trash cans.  Provide all the necessary equipment to banquet kitchen, Re-stock line, and garde manger and pastry shop.  De-lime the dish machine with lime away chemical( when possible) Sanitize the dish room station  including clean wall tiles base board Follow the kitchen cleaning schedules. Involve to clean wall tiles/baseboard and all kitchen coolers (when possible).  Keep all fire exits clear of equipment. Keep the area of work clean and organized all the time. Be part a team for recycling Keep the dumpster clear and clean. Prepare the banquet area for cleaning the event.  Assist and help to plate up as necessary. Take ownership for any problem regarding to the stewards. Report of any maintenance issue to the supervisor. Do any other duty required by the supervisor. 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. Education:   High School diploma or equivalent vocational training certificate; Sanitation and Hygiene Certificate (Preferably) Experience: Should have a minimum of 1-2 Years of experience as Steward in Four (4) star hotel or restaurant. Basic Expectations: Demonstrates knowledge of job functions with attention to details, speedy and accuracy. Supervisory Responsibilities: This position has no supervisory responsibilities. Language Skills:  Ability to read and write English, Ability to communicate in English with guests, co-workers and management to their understanding. Ability to communicate in a second language is a plus. Mathematical Skills:  Ability to compute basic mathematical calculation. Reasoning Ability:  Ability to deal with problems involving a few concrete variables in standardized situations. Ability to perform job functions with minimal supervision. Ability to work cohesively with co-workers as part of a team. Ability to work well under pressure, remain calm and resolve problems using good judgment. Physical Ability: Sitting, standing/walking, lift and or move up to 20-30 pounds, lift and move up to 50 lbs occasionally Sitting: 1/2 hours per day.  Standing/walking/talking: 6/7 hours per day, Stair climbing occasionally, Squatting/kneeling: occasionally, Finger movements:  continuous, the use of hands, elbows, feet and knees.  Sight for using computer and doing paper work. Standards of Conduct: The high ethical standards of The Hay-Adams must be upheld by all members of the company.  The policies relative to press relations, equal opportunity, discrimination, sexual harassment, vendor relations,   etc., stated in the employee handbook and manuals are inviolable.  We pride ourselves on providing a professional caring atmosphere for clients and all fellow employees and will achieve this goal through responsible actions.

• Stewarding Supervisor (Chefs/Kitchen)

  Steeped in rich history and surrounded by the most iconic institutions of our nation, The Hay-Adams is the downtown Washington, D.C. hotel for discerning guests. Enveloped by views of the White House, St. John’s Church, and the scenic Lafayette Park, the 5-star accommodations at The Hay-Adams are the embodiment of refined residence. Marked by Washington, D.C.’s most accommodating amenities and dedicated services, The Hay-Adams is the boutique hotel of choice for the modern luxury traveler. The Hay-Adams offers an exceptional guest experience that goes beyond a good night’s sleep. It is the mission and intent of this position that the incumbent will take full responsibility for the stewarding department operation, providing functional assistance and direction, and coordinates functions and activities with other Food & Beverage department heads, in absence of the Executive Steward. Essential Duties and Responsibilities: Provide supervisory guidance and support to all colleagues in the Stewarding Department.  Follow the standard and procedure for the department. Follow the goals and mission for the stewarding department and take ownership of any issues regarding to stewarding.  Provide support for the employees in any problem or situation. Supervise and follow the colleague’s schedule. Involve prepare weekly schedules for staff. Set example for all colleagues to emulate by complying with all hotel policies and procedures. Attends all scheduled and mandatory meeting. Help to do inventory of china, glasses, silverware and hollowware from the outlets and main storage.  Provide enough equipment (china, glass, silver) to the outlets and banquet for their operation. Inventory and control of chemical supplies. Maintain a good working relationship with other departments. Establish good communication and relationships with the colleagues. Supervise and revise all steward work station, storage, they must be clean and organize at all time. Supervise and check at the end of the any function that the equipment clear clean and stored. Supervise and follow the cleaning schedule for kitchen, pastry, garde manger, banquets, cafeteria, and coolers. Assist and provide equipment for banquets function and set-up.  Assist and help banquet kitchen plate up. Walk-through with night cleaner by weekly to ensure cleanest of kitchen area and recommendation. Pay attention and listen to any comments, opinions or problems from the stewarding employees.  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. Education:   High School diploma or equivalent vocational training certificate, Knowledge of specific hospitality application is desirable. License/Certification: Sanitation and Hygiene Certificate is desirable. Experience: Should have a minimum of 1-2 Years of experience as Supervisor in Hotels with similar Style and Standards Basic Expectations: Demonstrates knowledge of all Stewarding operations. Be able to plan and prepare for restaurant, Banquet, bar and room service operations. Be able to prepare and also train Stewarding staff of such basic items like preparation, Cleaning and sanitation back of the house area. Supervisory Responsibilities: Responsible for managing the Stewarding /Kitchen environment includes Stewards. Assist in training, planning, directing work; addressing complaints and resolving problems, and promoting department Standard of Excellence. Language Skills:  Must have good working knowledge of the English language ability to read, write and comprehend instructions, short correspondence, and memos. Ability to communicate in English with guests, co-workers and management to their understanding. Ability to communicate in a second language is a plus. Mathematical Skills:  Ability to apply concepts such as fractions, percentages, ratios and proportions to practical situations. Ability to perform these operations using units of American weight measurements, volume and distance. Reasoning Ability:  To apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations. Ability to perform job functions with minimal supervision. Ability to work cohesively with co-workers as part of a team. Basic computer skills. Physical Ability:  Sitting, standing/walking. Lift and or move up to 20-30 pounds, lift and move up to 50lbs occasionally. Sitting: 1/2 hours per day.  Standing/walking:  6/7 hours per day. Stair climbing occasionally.  Squatting/kneeling:  occasionally.  Finger movements:  continuous.  The use of hands, elbows, feet and knees.  Sight for using computer and doing paper work.  Must be able to climb stairs. Standards of Conduct: The high ethical standards of The Hay-Adams must be upheld by all members of the company.  The policies relative to press relations, equal opportunity, discrimination, sexual harassment, vendor relations,   etc., stated in the employee handbook and manuals are inviolable.  We pride ourselves on providing a professional caring atmosphere for clients and all fellow employees and will achieve this goal through responsible actions.

• Banquet Houseperson (Catering/Banquet)

  Steeped in rich history and surrounded by the most iconic institutions of our nation, The Hay-Adams is the downtown Washington, D.C. hotel for discerning guests. Enveloped by views of the White House, St. John’s Church, and the scenic Lafayette Park, the 5-star accommodations at The Hay-Adams are the embodiment of refined residence. Marked by Washington, D.C.’s most accommodating amenities and dedicated services, The Hay-Adams is the boutique hotel of choice for the modern luxury traveler. The Hay-Adams offers an exceptional guest experience that goes beyond a good night’s sleep. Position Summary: Perform all physical set-ups, breakdowns, food delivery, clean ups of and to all the function rooms as needed.Care, maintenance and organization of Banquet equipment and function rooms and storage areas; to include maintenance and organization of equipment. Support of service staff, before, during and after dinner. Specific Responsibilities: ·         The Hay Adams Handbook, the Departmental Standard Operating Manual and our policies and procedures are part of this Job Description. ·         Reports to Manager’s office to pick up Banquet event order and House-man worksheet and or any verbal instructions from Banquet Manager. ·         Keep up to date with the schedule. ·         Ensure daily cleaning of banquet office / pantry including floors, sinks, countertops, refrigerator, coffee machine, shelves; empty trash to main trash-collection at the security entrance, dirty dishes, glasses, etc. to stewarding. ·         Check function rooms daily for cleanliness, including floors, shelves, sinks, countertops etc. ·         Ensure that all dirty banquet linen is taken to laundry ·         Set and refresh water for meetings. ·         Responsible for ensuring stocking of all banquet supplies, especially in the banquet office. ·         Ensure that all cabinets and refrigerators in function rooms are clean, organized and stocked on a weekly basis. ·         Organize and stock supplies in storeroom on a weekly basis; make sure that all equipment is properly stored daily. ·         Assist in coordination of food service timing. ·         Run all banquet food to function rooms. ·         Assist banquet waiters in back of functions. ·         Responsible for checking / refreshing water for meetings. ·         Responsible for keeping floor landings / stairways clean. ·         Responsible for cleanliness and organization of 8th floor storage area. ·         Ensure proper set-up of function rooms as required by BEO including all equipment required. And break-down after functions. ·         Ensure proper table sets according to established standards. ·         Clean all spills and breakage immediately and maintain floor areas to ensure they are clean and dry. ·         Report any damaged or worn items in the banquets-department to the responsible Banquet Manager. ·         Report to a Manager after completion of task, the same applies for breaks and any kind absence from assigned working areas. ·         Close the department according to standard: responsible that all space used by banquets (to include the hall-, and stairway) is clean, that all furniture is in place, all lights are switched off, all food & dirty dishes are delivered to the kitchen and that all function rooms are locked. ·         As well as for any set-ups for functions, beginning the following morning before 10am. All Farm tables are wiped down and ready for next use. ·         Perform any additional duties as assigned. Position Requirements: 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. Supervisory Responsibilities No supervisory responsibilities. Education and Experience High school diploma or general education degree preferred; three to six months related experience and/or training; or equivalent combination of education and experience. Knowledge of English. Language Skills Must be able to understand, read, and communicate in English. Knowledge, Skills & Abilities Must be able to read and understand a Banquets event order. Ability to write simple information. General knowledge of the workings of the Banquets department and kitchen; knowledge of table settings and meeting set-ups; knowledge of AV equipment and set-up. Ability to present information to superiors and other employees. Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to add and subtract two-digit numbers and to multiply and divide. Ability to deal with problems involving a few concrete variables in standardized situations. Physical demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle or feel; reach with hands and arms, and talk or hear. The employee is occasionally required to sit, kneel, crouch or crawl; and taste or smell. The employee must regularly lift and or/ or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds. Standards of Conduct: The high ethical standards of The Hay-Adams must be upheld by all members of the company.  The policies relative to press relations, equal opportunity, discrimination, sexual harassment, vendor relations,   etc., stated in the employee handbook and manuals are inviolable.  We pride ourselves on providing a professional caring atmosphere for clients and all fellow employees and will achieve this goal through responsible actions.

• Catering Sales Manager - The Hay Adams (Sales & Marketing)

  Steeped in rich history and surrounded by the most iconic institutions of our nation, The Hay-Adams is the downtown Washington, D.C. hotel for discerning guests. Enveloped by views of the White House, St. John’s Church, and the scenic Lafayette Park, the 5-star accommodations at The Hay-Adams are the embodiment of refined residence. Marked by Washington, D.C.’s most accommodating amenities and dedicated services, The Hay-Adams is the boutique hotel of choice for the modern luxury traveler. The Hay-Adams offers an exceptional guest experience that goes beyond a good night’s sleep. Position Overview: Solicits, books, plans and coordinates meetings/functions while maximizing the banquet space to meet/exceed catering sales goals.  Essential Duties & Responsibilities 1.     Solicits, develops, negotiates and books new and repeat business (outside calls, networking, etc.) while maximizing banquet space to meet/exceed sales goals. 2.     Executes market segment strategies to capture the maximum amount of revenue and meet/exceed sales goals. Assist with all inquiries within the sales, marketing and catering department, including assistance with high telephone volume and walk-in site inspections. 4.     Finalizes the requirements of personally booked catering events while maximizing revenue potential through up selling. 5.     Develops, trains and supervises Catering Sales Managers to ensure performance standards are achieved and policies are followed. 6.     Supports the Conference Services Manager and Executive Meeting Manager as needed and directed by Director of Catering. 7.     Ensures effective communication both written (Resumes, BEO, Daily Reports), and through personal contact with all departments for the success of the event. Ensure accuracy of Banquet Checks and provide bill review on completion of program or event. 8.     Makes timely and impromptu decisions, which balance client’s needs with the financial, safety and staffing goals of the hotel. 9.     Ensures satisfaction of client at the outset of all events. 10.  Complies with The Hay-Adams standards for sales and marketing, while working harmoniously and professionally with co-workers. 11.  Prepares status and period end reports to keep management abreast of activities.  12.  Performs special projects as assigned. Qualifications: ·         Three years of catering sales and service experience Excellent reading, writing & oral proficiency in the English language. Proven interpersonal skills with a track record of successful client interactions. Good organizational skills and attention to detail. Ability to work long and irregular hours, weekends, and evenings. Able to negotiate, organize & work under pressure. Basic knowledge of audio-visual equipment, internet, telecommunication technology is helpful. Knowledge of Delphi Sales and Catering Software is helpful. Computer literacy to include MS Word, Excel, and ability to use e-mail and the Internet. 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. Basic Expectations: Drive new business into the hotel.  Manage and develop individual market to achieve booking goals.  Must be able to handle and excel in both corporate and social markets. Yield catering event space to maximize revenues.  Service catering accounts and build relationships for future events. Target and solicit new business.  Supervisory Responsibilities: Supervises Catering Sales Managers. Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws.  Responsibilities include training employees; planning, assigning, and directing work. Language Skills: Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations.  Ability to write reports, business correspondence, and procedure manuals.  Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public. Mathematical Skills: Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume.  Ability to apply concepts of basic algebra and geometry. Reasoning Ability: Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.  Ability to interpret a variety of instructions finished in written, oral, diagram, or schedule form. Physical Ability: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand and talk or hear.  The employee frequently is required to sit.  The employee must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds. Standards of Conduct: The high ethical standards of The Hay-Adams must be upheld by all members of the company.  The policies relative to press relations, equal opportunity, discrimination, sexual harassment, vendor relations, etc., stated in the employee handbook and manuals are inviolable.  We pride ourselves on providing a professional caring atmosphere for clients and all fellow employees and will achieve this goal through responsible actions. Note: This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position.  Employees will be required to perform any other job-related duties assigned by their supervisor. This document does not create an employment contract, implied or otherwise, other than an "at will" employment agreement. I hereby certify that I have reviewed and understand all elements of this job description and will fully comply as an employee of The Hay-Adams.

• Chef de Cuisine (Chefs/Kitchen)

  Position Scope Assists Executive Chef in operating and managing the hotel kitchen on a daily basis with special emphasis on the Food & Beverage outlets.  Guaranties that high quality standards will be consistently achieved.  Ensures inventories are kept up to par, and food costs are kept within the budget. Essential Duties & Responsibilities 1. The Hay-Adams Handbook, the department Standard Operating Manual and our policies and procedures are part of this job description. 2. Supervises all phases of food production for the a la carte outlets and when necessary, banquets, private dining and employee cafeteria. 3.  Maintain and strictly abide by state sanitation/health regulations and hotel requirements. 4. Maintain complete knowledge of correct maintenance and use of equipment, properly and safely. 5.  Meet with the Executive Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance. 6. Opening shift – Ensures all scheduled staff shows up for scheduled time of work, and unlocks secured areas (i.e. reach-ins, walk-ins), secure keys according to procedures. 7.  Complete Opening Duties: Inspect the cleanliness and working conditions of all tools, equipment and supplies. Check production schedule and pars. Establish items for the day. 8.  Prepare all menu items following recipes and yield guides, according to departmental standards. 9.  Inform the Executive Chef of any foreseeable shortages before the item runs out. 10.   Inform the Food & Beverage service staff of 86’d items and the amount of available menu specials throughout the meal period. 11.   Maintain proper storage procedures as specified by Health Department and hotel requirements. 12.   Minimize waste and maintain controls to attain forecasted food costs. 13.   Will work with the Director of Restaurants in providing a high-level product that is innovative in both taste and appearance. 14.   Perform any other reasonable duties as required and directed. 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 essential tasks. Supervisory Responsibilities Responsible for managing the Kitchen environment.  Includes line cooks, pantry staff, pastry staff and stewarding. Assist in training, directing work, addressing complaints and resolving problems, and promoting department Standards of Excellence. Education and Experience High school diploma or equivalent vocational training certificate; certification of culinary training or apprenticeship preferred; Sanitation and Hygiene certificate.  Three (3) years of experience as a Sous-Chef at a Four (4) star hotel or restaurant.  Food handling certificate preferred. Language Skills Must have good working knowledge of the English language ability to read and comprehend instructions, short correspondence, and memos.  Ability to communicate in English with guests, co-workers and management to their understanding.  Ability to communicate in a second language is a plus. Mathematical Skills Ability to add and subtract two-digit numbers and to multiply and divide with 10’s and 100’s.  Ability to perform these operations using units of American money and weight measurements, volume and distance. Reasoning Abilities Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions.  Ability to deal with problems involving a few concrete variables in standardized situations.  Ability to perform job functions with minimal supervision.  Ability to work cohesively with co-workers as part of a team.  Basic computer skills. Physical Abilities While performing the duties of this job the employee is regularly required to talk and hear. The employee is frequently required to stand, walk and sit.  The employee must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds.

• Pastry Cook (Chefs/Kitchen)

  Steeped in rich history and surrounded by the most iconic institutions of our nation, The Hay-Adams is the downtown Washington, D.C. hotel for discerning guests. Enveloped by views of the White House, St. John’s Church, and the scenic Lafayette Park, the 5-star accommodations at The Hay-Adams are the embodiment of refined residence. Marked by Washington, D.C.’s most accommodating amenities and dedicated services, The Hay-Adams is the boutique hotel of choice for the modern luxury traveler. The Hay-Adams offers an exceptional guest experience that goes beyond a good night’s sleep. Oversees and directs all aspects of pastry productions for all hotel outlets, providing functional assistance and direction, and coordinates functions and activities with other Food & Beverage department heads, in co-operation with Executive Chef. Essential Duties & Responsibilities 1.       Supervise all pastry personnel through guiding, counseling, and training them in the proper performance of their duties. 2.       Plan and develop of dessert and amenity menus for the hotel, ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration. 3.       Supervise all phases of pastry production for the a la carte, catering, private dining, and bar outlets. 4.       Maintain and strictly abide by state sanitation/health regulations and hotel requirements.   5.       Maintain complete knowledge of correct maintenance and use of equipment, properly and safely. 6.       Meet with the Executive Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance. 7.       Opening shift – Ensures all scheduled staff shows up for scheduled time of  work, and unlocks secured areas (i.e. reach-ins, walk ins), secure keys according to procedures. 8.       Complete Opening Duties: 9.       Inspect the cleanliness and working conditions of all tools, equipment and supplies. 10.   Check production schedule and par. 11.   Prepare all menu items following recipes and yield guides, according to departmental standards. 12.   Inform the Executive Chef of any foreseeable shortages before items run out. 13.   Inform the Food & Beverage service staff of 86’d items and the amount of available menu specials throughout the meal period. 14.   Maintain proper storage procedures as specified by Health Department and hotel requirements. 15.   Minimize waste and maintain controls to attain forecasted food cost. 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. Education:   High School diploma or equivalent vocational training certificate; certification of culinary training or apprenticeship preferred; Sanitation and Hygiene Certificate required. License/Certification: Serve Safe and Hygiene License. Experience: Should have a minimum of 3-5 Years of experience as an Assistant Pastry Chef or Pastry Chef in a luxury environment. Basic Expectations: Demonstrates knowledge of all culinary skills and operations. Be able to plan and prepare for catering and special events. Be able to prepare and also train culinary staff of such basic items like preparation, presentation of foods such as salads, sauces, soups, butchering, etc. Experience in cold and hot prepared foods for buffets, and basic pastry knowledge. Supervisory Responsibilities: Responsible for managing the Kitchen environment. Includes line cooks, pantry, and pastry staff.Assist in training, planning, assign work; addressing complaints and resolving problems, and promoting department Standard of Excellence. Language Skills:  Must have good working knowledge of the English language ability to read and comprehend instructions, short correspondence, and memos. Ability to communicate in English with guests, co-workers and management to their understanding. Ability to communicate in a second language is a plus. Mathematical Skills:  Ability to apply concepts such as fractions, percentages, ratios and proportions to practical situations. Ability to perform these operations using units of American weight measurements, volume and distance. Reasoning Ability:  Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations. Ability to perform job functions with minimal supervision. Ability to work cohesively with co-workers as part of a team. Basic computer skills. Physical Ability:  While performing the duties of this job the employee is regularly required to talk and hear. The employee is frequently required to stand, walk and sit. The employee must regularly lift and/or move up to 20-30 pounds, and occasionally lift and/or move up to 50 pounds. Standards of Conduct: The high ethical standards of The Hay-Adams must be upheld by all members of the company.  The policies relative to press relations, equal opportunity, discrimination, sexual harassment, vendor relations,   etc., stated in the employee handbook and manuals are inviolable.  We pride ourselves on providing a professional caring atmosphere for clients and all fellow employees and will achieve this goal through responsible actions. Note: This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position.  Employees will be required to perform any other job-related duties assigned by their supervisor. This document does not create an employment contract, implied or otherwise, other than an "at will" employment agreement.

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