Department: Food and Beverage 

Supervisor: Food and Beverage Manager/Director/Restaurant Manager  

Summary 

The Restaurant Server is responsible for delivering exceptional dining experiences to guests by providing attentive, courteous, and efficient service in the hotel’s restaurant, lounge, or room service operations. This role involves taking orders, serving food and beverages, and ensuring guest satisfaction in a refined and welcoming environment that reflects the hotel’s brand standards. 

Essential Duties and Responsibilities include the following. Other duties may be assigned. 

• Greet guests warmly and guide them through the dining experience with professionalism and hospitality. 

• Take accurate food and beverage orders and communicate them clearly to kitchen and bar staff. 

• Serve meals and drinks promptly, ensuring proper presentation and guest satisfaction. 

• Monitor tables and anticipate guest needs, offering refills, clearing dishes, and responding to requests. 

• Maintain cleanliness and organization of dining areas, including resetting tables and restocking supplies. 

• Process payments accurately and handle guest inquiries or concerns with grace and efficiency. 

• Collaborate with team members to ensure smooth service during peak hours and special events. 

• Uphold all health, safety, and alcohol service regulations. 

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. 

Education and/or Experience  

One to two years’ experience in food and beverage service or hotel preferred but not required. Strong organizational skills and customer service skills as well as food and beverage service knowledge.  

Certificates, Licenses, Registrations 

Current Food Handler’s certificate or ServSafe certification is required. Current TABC (TX) or RVSP (LA) is required.  

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 required to stand for extended periods, walking, pushing, bending and reaching, stooping, kneeling, or crouching. The employee may have to move, set up and tear down restaurant equipment including but not limited to chairs, tables, linens, service ware etc.  The employee must occasionally lift and/or move up to 50 pounds.   

Department: Food and Beverage  

Supervisor: Director of Food and Beverage  

Summary 

Mixes and serves alcoholic and nonalcoholic drinks to patrons of bar by performing the following duties. 

Essential Duties and Responsibilities include the following. Other duties may be assigned. 

• Takes drink orders from customers and/or servers 
• Mixes and serves drinks according to order specifications 
• Serves wine and draught or bottled beer 
• General cashier duties for the sale of bar food and beverage orders 
• Requisitions for beer, wine, liquor and bar supplies. 
• Arrange bottles and glasses to make attractive display 
• Prepares drink garnishments 
• Replenishes bar supplies as needed 
• Maintain cleanliness of the bar area 
• Set up, breakdown, or securing bar display when opening and closing 
• Serves patrons in compliance with company, brand, and TABC requirements. 

Supervisory Responsibilities  

This job has no supervisory responsibilities. 

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. 

Education and/or Experience  

Less than a high school education; or one to three months related experience and/or training; or equivalent combination of education and experience. 

before groups of customers or employees of organization. 

Certificates, Licenses, Registrations 

Current Food Handler’s certificate or ServSafe certification is required. Current TABC (TX) or RVSP (LA) is required.  

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 measurement, volume, and distance. 

Computer Skills  

To perform this job successfully, an individual should have knowledge of Inventory software. 

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; use hands to finger, handle, or feel and reach with hands and arms.  The employee is frequently required to walk.  The employee is occasionally required to climb or balance; stoop, kneel, crouch, or crawl and taste or smell. The employee must regularly lift and/or move up to 10 pounds and occasionally lift and/or move up to 50 pounds.   

Department: Spa 

Supervisor: Guest Service Manager, Operations Manager, and/or GM 

Summary 

The Massage Therapist provides professional massage and body treatments to guests in the hotel spa, ensuring a relaxing and rejuvenating experience. This role requires delivering high-quality services in accordance with spa standards, maintaining a clean and serene environment, and promoting wellness offerings. The Massage Therapist works closely with the spa team to ensure exceptional guest satisfaction and adherence to health and safety protocols. 

Essential Duties and Responsibilities include the following. Other duties may be assigned. 

• Provide professional massage and body treatments tailored to guest needs and preferences.  
• Maintain a high standard of service in accordance with spa protocols and brand guidelines.  
• Consult with guests to understand their health history, concerns, and desired outcomes.  
• Recommend appropriate treatments and wellness products to enhance guest experience.  
• Ensure treatment rooms are clean, organized, and stocked with necessary supplies.  
• Adhere to all health, safety, and sanitation regulations.  
• Keep accurate records of treatments performed and client preferences.  
• Stay updated on new massage techniques and spa offerings.  
• Assist in promoting spa services and packages to guests.  
• Collaborate with spa team members to ensure smooth daily operations and exceptional guest satisfaction. 

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. 

Education and/or Experience  

High school diploma or equivalent; certification from an accredited massage therapy program required.  

Valid state license or certification to practice massage therapy.  

Minimum 1–2 years of experience in a spa or hospitality setting preferred.  

Strong knowledge of various massage techniques (e.g., Swedish, deep tissue, hot stone).  

Excellent communication and customer service skills.  

Ability to maintain professionalism and confidentiality.  

Physical stamina to perform multiple treatments per day.  

Flexible schedule, including weekends and holidays. 

Certificates, Licenses, Registrations 

Certification from an accredited massage therapy program required. 

Valid state license to certification to practice massage therapy required. 

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. 

Ability to stand for extended periods during treatments.  

Frequent bending, reaching, and manual dexterity for massage techniques.  

Ability to lift and carry up to 25 lbs (e.g., moving equipment or supplies).  

Physical stamina to perform multiple treatments per day.  

Comfortable working in a quiet, low-light environment for extended periods. 

Department: Food and Beverage  

Supervisor: Food and Beverage Manager or Director 

Summary 

The role of a dishwasher or kitchen steward may seem behind-the-scenes, but it's absolutely essential to keeping the kitchen running smoothly and guests happy.  

Essential Duties and Responsibilities include the following. Other duties may be assigned. 

• Clean and sanitize dishes, glassware, utensils, pots, and pans using dishwashing machines or by hand 
• Maintain cleanliness of the dishwashing area, including floors, walls, and equipment 
• Organize and store clean items properly to ensure easy access and hygiene 
• Dispose of waste and follow recycling procedures according to hotel or restaurant standards 
• Assist with kitchen cleanliness, including sweeping, mopping, and general sanitation tasks 
• Support kitchen staff by restocking clean items and helping with basic prep or setup when needed 
• Report equipment issues or maintenance needs to supervisors promptly 
• Ensure work areas are always inspection-ready 
• Follow all health and safety regulations related to food handling and sanitation 
• Help maintain a safe and organized back-of-house environment 
• Assist with unpacking deliveries 
• Supervisory Responsibilities  
• This job has no supervisory responsibilities. 

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. 

Education and/or Experience  

Less than high school education; or up to one-month related experience or training; or equivalent combination of education and experience. 

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 and reach with hands and arms.  The employee is frequently required to walk and use hands to finger, handle, or feel.  The employee is occasionally required to stoop, kneel, crouch, or crawl. The employee must regularly lift and/or move up to 50 pounds.   

Department: Food and Beverage 

Supervisor: Executive Chef, Kitchen Manager, Food and Beverage Manager, and/or Director 

Summary 

A Cook is responsible for preparing and presenting high-quality meals in a timely and efficient manner while following recipes and ensuring food safety standards are upheld. They collaborate with kitchen staff to maintain cleanliness, organize ingredients, and deliver consistent dishes that meet customer expectations.  

Essential Duties and Responsibilities include the following. Other duties may be assigned. 

• Prepares a variety food items utilizing a variety of kitchen equipment such as broilers, ovens, grills, and fryers. 
• Assumes responsibility for the quality of food served.  
• Knows, learns, and complies consistently with our standards, cooking methods,  kitchen rules, policies and procedures.  
• Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.  
• Portions food products as directed prior to cooking according to assigned standards and recipe specifications.  
• Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.  
• Follows proper plate presentation and garnish set up for all dishes.  
• Handles, stores, labels, and rotates all products properly.  
• Assists in food prep assignments during off-peak periods as needed.  
• Communicates department needs with regard to inventory and supplies to management. 
• Opens and/or closes the kitchen properly and follows the opening/closing checklist for kitchen stations as directed.  
• Assists others in opening/closing the kitchen.  
• Assist with food and beverage inventories as directed. 
• Attends all scheduled employee meetings.  
• Performs other related duties as assigned by manager.  

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. 

Education and/or Experience  

Culinary degree a plus. Similar schooling experience with or without degree/certification acceptable. 

At least 6 months experience in a similar capacity.  

Certificates, Licenses, Registrations 

Current TABC (TX) or RVSP (LA) is required. Current Food Handler’s certificate or ServSafe certification is required 

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 occasionally required to stand, walk, sit, use hand to finger, handle or feel objects, tools and/or controls, reach with hands and arms, climb stairs, balance, stoop, kneel, crouch, crawl, talk and hear.  The employee will have to move, set up and tear down kitchen or food and beverage equipment etc.  The employee must occasionally lift and/or move up to 50 pounds.   

Department: Food and Beverage  

Supervisor: F&B Manager or Director 

Summary 

A Busser supports the food and beverage team by ensuring a clean, organized, and welcoming dining environment for guests. This role is essential to maintaining high service standards and enhancing the overall guest experience in hotel restaurants, lounges, or banquet areas. 

Essential Duties and Responsibilities include the following. Other duties may be assigned. 

• Promptly clear and reset tables between guest seatings 

• Assist servers by refilling water, delivering bread, and removing used dishes 

• Maintain cleanliness of dining areas, including floors, furniture, and service stations 

• Ensure proper setup of tables with linens, utensils, and glassware 

• Support banquet and event setups as needed 

• Respond to guest requests courteously and efficiently 

Supervisory Responsibilities  

This job has no supervisory responsibilities. 

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. 

Education and/or Experience  

Less than high school education; or up to one-month related experience or training; or equivalent combination of education and experience. 

Certificates, Licenses, Registrations 

Current Food Handler’s certificate or ServSafe certification is required. Current TABC (TX) or RVSP (LA) is required.  

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 and reach with hands and arms.  The employee is frequently required to walk; use hands to finger, handle, or feel; climb or balance and stoop, kneel, crouch, or crawl. The employee must regularly lift and/or move up to 50 pounds.   

Department: Housekeeping 

Supervisor: Executive Housekeeper, Director of Housekeeping and/or Housekeeping Manager 

Summary 

The Housekeeping Room Attendant is responsible for maintaining the cleanliness, order, and overall appearance of guest rooms and public areas within the hotel. This role ensures that guests experience a clean, comfortable, and welcoming environment during their stay. The ideal candidate is detail-oriented, efficient, and committed to upholding the hotel’s standards of hygiene and presentation. 

Essential Duties and Responsibilities include the following. Other duties may be assigned. 

• Clean and service guest rooms, including making beds, dusting, vacuuming, and replenishing amenities. 
• Sanitize bathrooms and restock towels, toiletries, and other supplies. 
• Report any maintenance issues or room damage to the appropriate department. 
• Ensure all assigned rooms meet the hotel’s cleanliness and presentation standards. 
• Respond promptly to guest requests and provide excellent customer service. 
• Maintain housekeeping carts and storage areas in a clean and organized manner. 
• Always follow safety and sanitation policies and procedures. 
• Use only approved cleaning chemicals for designated surfaces. 
• Update status of rooms as necessary. 
• Log and securely store any lost and found items according to brand and company requirements. 

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. 

Education and/or Experience  

Less than a high school diploma; previous housekeeping or cleaning experience preferred in a similar environment. 

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 and reach with hands and arms. The employee is frequently required to stoop, kneel, crouch, or crawl. The employee is occasionally required to use hands to finger, handle, or feel and climb or balance. The employee must frequently lift and/or move up to 25 pounds.