EMPLOYMENT OPTIONS

The award winning Townsend Hotel welcomes the opportunity to meet individuals who have the desire, skill, motivation and determination to become a part of a world class organization.

Townsend Hotel Applications are accepted for open positions on Wednesdays between 11am-2pm at our Front Desk. We are located in the heart of downtown Birmingham at 100 Townsend Street, Birmingham, Michigan, 48009.

 

Employment Application

Email our Human Resource Director.

 

Currently Accepting Applications for:

ROOMS DIVISION

Public Area Attendant    Director of Housekeeping

Turndown Attendant

Housekeeper         House person

Front Desk Agent     Night Audit - Part-Time         Concierge

FOOD & BEVERAGE DIVISION

Chef de Cuisine          Line Cook - Rugby Grille     Server Assistant (Busser)

    Host/Hostess    Part-Time Tea Server    

Steward/Dishwasher        Expeditor     

       Banquet Server           Banquet House person

AM In-room Dining (Room Service)    Retail Bakery Supervisor

 

Mission Statement & Highlight of Benefits

· Provide a "world class" experience for every guest and client that is engaging, enduring and results in greater business and greater opportunity for hotel staff.

· The work environment will be noted for its open and effective communication, team effort and mutual respect for and between all employees, centered around a philosophy of life long learning.

  • Medical, Dental, Vision and Prescription Coverage
  • Life Insurance
  • Voluntary Insurance Product Line
  • Paid Time Off Program
  • 401k Plan
  • Paid Holidays

EEOC

The Townsend Hotel is an equal opportunity employer and does not discriminate on the basis of race, color, gender, religion, age, sexual orientation, national or ethnic origin, disability, marital status, veteran status or any other occupationally irrelevant criteria.

Public Area Attendant

  • Public Area Cleaning – 60%
    • Checks lobby area and all public restrooms frequently for cleanliness and replenish especially when functions are being held.
    • Vacuum behind Front Desk and cleans offices of hotel.
    • Clean Front lobby, fitness center and business center.
    • Secures housekeeping office and laundry when not present in immediate area
    • Reports any unattended guest requests to Night manager before leaving.
    • Checks outside areas of building, for cleaning and trash removal of outside containers.
  • Laundry / Turndown – 25%
    • Washes and dries as much linen in laundry as time will allow & handle in house guest pressing.
    • Performs guest turndown service when needed
    • Check linen rooms to see if they have been properly secured.

 

Director of Housekeeping

JOB SUMMARY: Ensure the customer experience at the Townsend results in the customer’s desire to return and recommend the Townsend hotel to increase business and opportunity for Townsend staff.  Ensure that Housekeeping standards are maintained and improved in guest rooms, public areas and back of the house areas for cleanliness, placement, replenishment and maintenance aspects.

The Director of Housekeeping role will be focused in the areas of the Customer Experience, Leadership, Inspection, Safety and Security, and Maintenance and Cost Control.

  • Planning and foreseeing – Budget, P& L, Forecast.
  • Purchase – Decision making of the quality and quantity according to $ in hand.
  • Negotiations – product and service contract negotiations and maintenance.
  • Analysis and consolidation of linen inventory, monthly inventories, labor analysis, products analysis and price comparisons and quotations.
  • Product research – for new, unique for upgrade or better price.
  • Minibar – overseeing operations, analysis of consumption, maintenance and upgrades.

Director of Housekeeping cont'd

Environment – Indoor office environment, protection from weather conditions, but subject to temperature changes.

Essential Skills - Knowledge of applicable franchise standards and procedures.  Requires the ability to maintain records, organization, detail oriented, communicate effectively with members of other hotel departments. Computer skills required, keyboarding, spreadsheets, data entry, requiring manual dexterity.

Education - High school graduate or equivalent required.  Previous Housekeeping Management experience is required.   Hospitality Management Degree preferred.

Turndown Attendant

  • Operational – 98%
    • Complete task assigned by Director of Housekeeping or Housekeeping Supervisor.
    • Complete 20-item Turndown Checklist up to 50 times per day
    • Understand and maintain the standards of a five-diamond and five-star hotel as determined by industry rating organizations (AAA and Preferred).
    • Professionally handle guest requests and complaints by completing requests or referring them to a Manager or Director.
    • Promptly delivering items left behind by departed guest (lost & found) to a Manager or Director.
  • Cleaning & Upkeep – 2%
    • Identify problems that can inhibit standards of excellence in service and cleanliness.
    • Maintain a clean turndown cart, ice containers and other supplies.
    • Assist with guest room cleaning or laundry as per guest or managers request.
    • Assist with public area cleaning.

Housekeeper

  • Operations – 90%
    • Service the guest rooms according to the standard and systematic procedure:
      • Stripping bed linen.
      • Remove trash
      • Basic inspection of missing, damaged or lost and found items. 
      • Spraying bathroom with chemicals
      • Making the bed.
      • Organize furniture and other items in the room.
      • Clean tub and shower area, sink, toilet and marble counter top.
      • Replenish all items as needed.
      • Dust from top to bottom.
      • Vacuum all areas including bathroom.
      • Do final clockwise inspection of the room.
      • Respect guest belongings, report lost and found items at departure.

House person

PRIMARY RESPONSIBILITIES:

  • Empties all trash receptacles and ashtrays in corridors and public areas.
  • Cleans all outside area walkways; sweeps stairways and landings; cleans railings and washes all EXIT doors.
  • Collects soiled linen from room attendant’s carts and delivers to area assigned.
  • Does high dusting, upholstery, spot carpet cleaning and window cleaning in the Corner Bar four times a year.
  • Move furniture and mattresses as requested.
  • Upon pet/bug room departures, strip all linen and sort for dry cleaning and steam cleaning carpet and upholstery.
  • Assists in keeping all storage areas and linen rooms clean, stocked and organized.  Assists Housekeeping in accepting deliveries, checking supplies, opening cartons, and placing supplies neatly on shelves.
  • Does monthly supply inventory and also reports any shortages in advance to manager.
  • Deliver fresh/clean linen and other guest room supplies to all closets throughout the day.

FRONT DESK AGENT

  • Guest Services – 90%
    • Provide courteous guest service by responding promptly and efficiently to inquiries, directions, requests, complaints, and by accurately processing guest mail and messages.
    • Assists guests upon arrival and departure, handling check-in and check-out procedures.
    • Direct incoming phone call requests to the correct phone extensions.
    • Take reservations when reservations agent is not scheduled.
  • Administrative – 10%
    • Send faxes as needed
    • Print daily and pre shift reports
    • Perform Bucket Checks during shift

Night Audit - Part-time

  • Guest Services – 70%
    • Provide courteous guest service by responding promptly and efficiently to inquiries, directions, requests, complaints, and by accurately processing guest mail and messages.
    • Assists guests upon arrival and departure, handling check-in and check-out procedures.
    • Direct incoming phone call requests to the correct phone extensions.
    • Take reservations when reservations agent is not scheduled.
  • Administrative – 30%
    • Audits all accounts to ensure they balance, to include such accounts as city ledgers, reservation deposits, credit card accounts, room charges, food and beverage charges, banquet charges, valet charges, dry cleaning charges, and internet and movie charges.
    • Transfers charges and deposits to master accounts.
    • Prepares final reports of all daily revenue summaries.
    • Posts all room and tax revenue summaries.

Concierge

  • Guest Services – 90%
    • Must have confidence, be well-spoken, and retain an astounding knowledge of local businesses, clubs, and contacts.
    • Make restaurant reservations, recommend local haunts, set up travel reservations or transportation, arrange for visits to spas or salons, or even procure tickets to special events.
    • Expected to meet any demands, no matter the difficulty.
    • Provide a good first impression for guests.
    • Responsible for welcoming hotel guest in a warm, professional and friendly manner.
    • Ensure that the needs and requests of hotel guests are met, and that each guest has a memorable stay.
    • Expected to be an expert on the local area by answering any guest inquiries regarding the city, events, and attractions.
    • Handles all requests and services for guests, arranges and follows up on reservations which include but are not limited to; transportation, shows, events, spa, golf tee times, restaurant reservations, flowers and other arrangements for special occasions.

Chef de Cuisine

Support and assist the Executive Chef in the operation of the Rugby Grille and Room Service.  Oversee the day to day culinary operations of the hotel's fine dining room.  Train and supervise staff and monitor food quality. Select, train and supervise kitchen staff in the proper preparation of menu items, equipment and safety measures. Evaluate performance, give guidance and discipline as necessary to promote quality products.  Visually inspect, select and use the freshest fruits, vegetables, meats, fish, fowl and other food products of the highest standard in the preparation of all menu items.  Read and employ math skills for following recipes.  Prepare requisitions for supplies and food items for production in workstation.  Observe production flow and make adjustments in order to adhere to control procedures for cost and quality. Monitor to ensure proper receiving, storage (including temperature setting) and rotation of food products so as to comply with health department regulations, including coverage, labeling, dating, and placing items in proper containers of kitchen and service areas.  Write, maintain and update all menu specifications, recipes and pictures, production forecasts, and ensure same are being followed.  Check to see that all equipment in the kitchen is clean and in proper working condition and write work tickets for any equipment in need of repair.  

Line Cook – Rugby Grille Restaurant – Full Time

PRIMARY RESPONSIBILITIES:

  • Opens kitchen in the morning.
  • Requisitions and preps menu items according to specs.
  • Produces orders for customers per Spec. Sheets.
  • Preps items needed for banquet or specials.
  • Makes chef/ sous chef and wait staff aware of “86” items.
  • Complies with state and federal health and safety regulations.

Server Assistant (Busser)

  • Guest Services – 80%
    • Aware at all times of the guest’s needs and works as integral part of the wait/bus person team.
    • Neatly attired in the requested uniform and carries self with a professional and congenial attitude.
    • Pours water for each guest and refills when needed. This included refilling water; coffee and tea whenever below suggested refill line.
    • Remove all unused and dirty dishes once finished by the guest.  Crumbs and does what is necessary to maintain a clean table top.
  • Side Work – 20%
    • Sets up and replaces covers on tables between seating with clean linen, silver and glassware.
    • Keeps proper housekeeping maintenance of dining area.
    • Deliver dirty linen to basement storage area.
    • Ensures proper setup breakdown as well as within the scheduled time frame by wait staff.
    • Reports to work on time (registering in/out on a timecard). Checks any assigned stations for proper setup, supplies, and neatness.

Host/Hostess

  • Guest Services – 95%
    • Fully knowledgeable of menu prices, daily specials, menu items, open table and micros systems.
    • Aware at all times of the guest’s needs.
    • Neatly attired at all times in the required uniform/personal clothing and maintains a professional and congenial attitude.
    • Alert to the operation of the Rugby Grille.
    • Receive all incoming telephone calls to the restaurant. Takes reservations properly as assigned by management.
    • Maintains a positive working atmosphere in the dining room and in all areas of contact operationally.
  • Side Work – 5%
    • Perform other reasonably related duties as assigned by immediate supervisor and other management as required.
    • Checks station for neatness, cleanliness, proper setup, and backup supplies.
    • Complete daily abstracts and recordings of specific forms to be used by management.

 

Part-Time Tea Server

  • Guest Services - 70%
    • Welcome guests as they arrive.
    • Pour tea from the right and serve food from the left.
    • Always clear dish and food from right side.
    • Serve older or honored guest first, ladies before gentlemen.
    • Interact with the guests during tea.
    • Make sure they have everything they need, are comfortable and cared for.
  • Set-up / Side Work - 30%
    • Check in at the tea director for the number of reservations and the set-up for the day.
    • Set up tables and chairs, if extra tables and chairs are needed, retrieve them from the storage area.
    • Set up tea side station with screens and tables.
    • Retrieve adequate amount of linen from laundry and set tables for tea reservations.
    • Polish all china, be sure that it is completely clean.  No lipstick on cups, spots on plates or silverware.

 

Steward/Dishwasher

  • Dish Tank – 90%
    • Sets up Dish area according to Health Department and Townsend Hotel Specifications. Ensures temperatures are correct (160*wash/180*rinse). Changes water and cleans machine every 2 hours. Delime dish tank every Monday morning. Keep outside of machine clean, polished and free of debris on top.
    • All dishes, glasses, pots, silverware etc. are properly washed, sanitized and stored properly in appropriate areas.
    • Check bakery on regular basis for dirty pot and utensil pick-up.
    • Maintains kitchen and dish station in sanitary and safe condition at all times.
    • Empties and cleans dish machine and dish area. Leaves area clean, dry and sanitized with all plate ware, glass ware, equipment restocked to appropriate areas.
    • Clean fryers, speed racks, hot boxes as needed or requested by chefs.
  • Side Work – 10%
    • All hand sinks are accessible and towel and soap dispensers are full.

 

Expeditor

  • AM And PM Expeditor/ Kitchen Conduct & Guest Services – 80%
    • All Expeditors must maintain professionalism at all times.
    • All Expeditors must be in uniform while working at all times.
    • Expeditors must relay all messages from servers, managers, and host throughout service.
    • Expeditors are to assist any and all team members when and where ever possible to ensure the highest quality service and experience for our guests.
  • AM and PM Pre-Service & Food Runner Responsibilities – 20%
    • Expeditors/Food Runners - Kitchen Stations of Responsibility are - Pantry, Sauté, Grill, Kitchen Expeditor, Dessert, food run, and flambé-table side.
    • Clean all plates and bowls for service
    • Place all clean plates and bowls in appropriate areas for each station
    • Replenish all plates and bowls for each station throughout service when needed
    • Stock kitchen spoons for Chefs stations and replenish throughout service when needed
    • Stock all plates with dollies for underlines for service
    • Check printer paper and replenish throughout service
    • Clean service carts and have ready for service in kitchen

 

Banquet Server

  • Guest Services – 50%
    • Waits on banquet guests, greets guest pleasantly and introduce self, serves food and beverages to guests.
    • Has knowledge of menu items and methods of preparation and is able to answer guest’s questions.
    • Serves prepared food according to procedures and policies.  Serves several tables simultaneously, coordinating carefully.
    • Returns to tables periodically to remove soiled glassware and dishes, ascertains if additional service is needed, continually reinforces proper service and guest’s satisfaction.
    • Is pleasant, courteous and as helpful as possible to all guests at all times.
  • Event Preparation – 25%
    • Reading and understanding banquet event orders.
    • Ensures tables are clean, properly set, and that chairs are in order.
  • Event Teardown – 25%
    • Completes assigned closing side duties.
    • Sets room for future functions.

Banquet House person

  • Event Preparation – 75%
    • Full knowledge of all banquets held.
    • Report to work on time (registering in/out on your time card).  Check your station for neatness, cleanliness, proper setup and backup supplies if needed.  Ensure setup is correct for upcoming function to be held.
    • Must have service ready at least fifteen minutes prior to scheduled time of function to commence.
    • Maintain cleanliness of the storeroom and all banquet areas, to include cleaning baseboards.
    • Must keep service hallways clean and free of materials not belonging there.
    • Returns to storeroom and stacks on shelves by corresponding labels.  Shakes out and delivers dirty linen to designated areas.
    • Reading and understanding banquet event orders.
  • Guest Services – 25%
    • Must be aware at all times of guest’s needs, always neatly attired in required uniform and carry yourself with a professional and congenial attitude.
    • Keeps alert during functions and has knowledge of add-on and cancellations.

AM In-room Dining (Room Service)

  • Guest Services – 75%
    • Complete knowledge and understanding of all menu items.
    • Organize and expedite delivery of any guest amenities.
    • Answer phone calls in accordance with five star standards, using the guest’s name.  Place orders, upselling menu items.
  • Side Work – 25%
    • Create menu of the features of the day should be slipped under the door no later than 4:30 P.M.
    • Silverware needs to be polished, glasses wiped down with footies on them, salt and peppers filled, menus; should be where they can be reached and make sure they are updates, bread fold and napkins folded, bread drawer pre warmed, ice bucket filled, coffee cups and saucers stocked for the shift, silver trays wiped and polished and clean napkins and table clothes stocked.
    • Flowers and bud vases need to be cleaned and stocked ready to go.  Other prep work essential to completing work.
    • Leave your station the same way you would like to find it.

Retail Bakery Supervisor

  • Supervises and manages- 10%  Two to three staff members
  • Guest Services – 60%
    • Provides friendly and prompt service to customers; answers questions and assists with locating products, making recommendations and placing special orders.
    • Preparing items,ringing up sales on cash register, cashing out register at end of day, answering telephone and taking bakery orders.
  • Side Work – 30%
    • Examines the rotation of all bakery products paying particular attention to expired stock and discarding outdated or spoiled items.
    • Receives and inspects, products for accuracy of shipment, temperature, and quality.
    • Prepares various bakery foods; includes using the appropriate ingredients and proper cooking times for product being made.
    • Sustains a high level of product knowledge of bakery items and coffee items.