Job Description

Job Title: Reservations Manager

Direct Boss: General Manager

Generic Description: Controls, supervises, and selects personnel.

department responsible for the control of reservations.

Specific Description:

ySupervises the correct filling out of printed forms.

ySupervise that the reservation computing system is working.
efficiently.
yDesign the printed forms used.
yDirectly responsible for the entry and exit of correspondence from
reservations.
ySupervises all procedures for entry, change, and cancellation of
reservations.
yResponsible for the control of deposits and refunds of reservations.
yControl discounts according to the hotel's policies.
yAuthorize stay extensions during peak occupancy periods
yResponsible for sending all the reports that the department sends.
ySupervises the preparation of hotel occupancy graphs.
yPrepare in conjunction with the division manager of rooms, the forecasts for
occupation.
yResponsible for opening and closing dates in coordination with the manager of
quarter division
yResponsible for organizing all the files of the department
yResolve issues related to reservations.
yCheck that the online reservation system is efficient.
yIn coordination with the head of systems, promotes the development of
reports such as: Productivity of representatives, productivity of agencies
travel, geographic report, market segments, etc.
yAuthorize the sending of some complimentary items to rooms.
yIn coordination with the sales manager, request programs, lists,
deposits to groups.
yReport any group cancellation to the sales management.
yHandles over-sales.
yAuthorize credits according to the established policies.
yIn coordination with the credit office, it establishes agreements with
credit card companies (Visa, MasterCard, American Express)
etc). For the confirmation of reservations via credit cards.
 yThe coordination with the accounting department sends payments of
commissions to the agencies.
yI operate and program groups of wholesale agencies.
yExchange information with other hotels.
yConduct daily research on the competition's occupancy.

Job Profile:

yEducation: Bachelor's Degree in Business Administration or related field.

yWork Experience: 2 years
yBasic knowledge: Computing
yAge: 25 years or older
ySex: indistinct
yLanguage: English/Spanish
 Job Description
Job Title: Reservation Employee
Direct Boss: Reservations Manager

Generic Description: Attend to space requests in reservations

individual and group.

Specific Description:
y Attend to space requests in individual bookings and
group activities.
yCheck available spaces on the computer and confirm the space.
yLearn the correct filling out of printed forms
yManage the reservation control on the computer
yUpdate the information on the computer
yRequests deposits to secure reservations.
yFill out and send receipts to clients.
yFill out and send confirmations to clients
yReceive room cancellations.
yProcess refunds for reservations that have a deposit.
yReceive and make the changes to the arrival date change.
yPrepare and send reports from the department.
yCreate the occupancy graphs using the computer.
yArchival stationery.
yReceive and send messages through the internet service
yReply to customer messages on the internet
yRequest credit authorizations in cases of reservations
guaranteed with credit cards.
yDo secretarial work in the office.
ySend and receive correspondence to other departments.
yRequest the payment of commissions to the accounting department.
yClose dates in online reservations.
yCheck No-Shows in the ticket entries from the previous day.
yRequest refunds for cancellations from accounting.

Job Profile:

yEducation: Bachelor's degree in Business Administration or related field.

yWork Experience: 1 year
yBasic knowledge: Computing
y21 years or 30 years
ySex: indistinct
yLanguage
 Job Description
Job Title: Reception Manager
Direct Boss: General Manager

Generic Description: Responsible for the operation service of the areas of

reception, reception desk, telephones.

Specific Description:
yResponsible for the operation service of the reception and cash areas.
reception, telephones.
yHelp in the selection and training of staff in the area.
yReview the proper application of policies and procedures in your area.
yCheck the correct filling of printed forms.
ySupervises the correct application of room rates.
yHandles customer complaints until they are resolved.
yResponsible for the proper filling out of the daily customer complaint report and
its monthly concentration.
ySend the report to the division management and general management
monthly complaints received.
yAuthorize late check-out for guests.
yAuthorize compensations to guests for the poor service received.
yAuthorizes adjustments and corrections to guest accounts.
yCheck room key controls.
yReview the daily log of pending receipts and cash.
reception.
yPromotes and supervises safety standards in their area.
yTrain and supervise staff regarding sales at the displays.
yContinuously review the controls and system for safety deposit boxes of
guests.
yIt makes continuous inventories of these keys.
yCheck the cash returns
yMake revisions to the housekeeper's report, investigate discrepancies.
ySupervises the doorman's work.
yContinuously review the established computing system.
yCheck the proper handling of the cash fund.
yHandles pre-registrations and attends to groups and conventions.
yReview daily pre-registrations and reservations for the day.
yPersonally attend VIPs.
andWith the help of the computer, check high balances and overdue balances of
guests.
yContinuously reviews guest credit.
yAllows room changes without the guest.
yCheck the proper handling of credit cards and traveler's checks.
 ySupervise the dollar exchange.
ySupport the receptionist during 'Peak Hours'
yReview the preparation of nightly reports.
yEstablish quality standards for phone use in your area.
yOn some occasions, he/she receives room reservations.
ySupervises the work of the telephone operators.
yHe/she does executive guard duties.
yCreate work shifts
ySend complimentary items to the rooms.
yPromotes the use of comment sheets to be filled out by the
guest upon departure.
yAttends department head meetings.
yMakes reviews of VIP rooms.
yRequest repairs from the maintenance department.
yAuthorize accounts receivable following the established policies.
yMake requests to the warehouse or the purchasing department for materials
missing.
yCheck food vouchers granted at reception.
y Make reviews of advance payment receipts in rooms.
yCheck the correct filling and deposit of the concentration envelopes.
cash from reception cashiers.

Job Profile:

yEducation: Bachelor's degree in Business Administration or related field.

yWork Experience: 2 years
yBasic knowledge: Computing
yAge: 25 years or older
yindistinct
yLanguage
 Job Description
Job Title: Receptionist
Direct Boss: Reception Manager

Generic Description: To know the entire hotel, its services and facilities.

Specific Description:
yKnow the entire hotel, its services and facilities
yKnows how to use the computer and the programs it operates.
yKnow the internal work regulations.
yMeet all the hotel executives.
yKnow all the hotel services to propose them to the guests.
yDiscover the tourist attractions of the city.
yLearn about the filling out of reservation and reception forms.
yShe must know how to operate the switchboard as she works as a receptionist.
yUnderstand the handling of correspondence.
yGet to know all the supplies that a room has.
y Receive the tasks for the day.
yPerform periodic checks on the computer
yAssign rooms according to reservations.
yDistribute the mail.
yControls room keys and master key.
yFill warehouse reviews for receiving supplies.
yCheck reports from the housekeeper.
yRegister and assign rooms to guests upon their arrival.
yMake room changes.
yGive access to the quarters at the client exit.
yControl small luggage entries.
ySend courtesy requests.
yRegister and manage group entries.
y When the reservations department is closed, it receives requests,
changes or cancellations.
ySell the hotel's services.
yControl the sending of faxes and messages to guests.
yConduct periodic room inspections.
yRequests the doctor when a guest asks for it.
yYou should present to your boss the comments about the hotel that you heard from the
Clients.
y Supervises general cleaning of reception.
y Some hotels allow late check-outs.
ySupervises the work of his assistant.
yKeeps the reception file updated.
 yLearn about the handling of packages and special plans.
yFollow the reception safety rules. (Information, keys, visitors)
yReceive and deliver pending items from the shift.
yHandles credit cards.
yAuthorize the sending of extra beds to the rooms.
yRequest the housekeeping department to add supplies in the rooms.
groups and conventions.
yKeep track of items loaned to guests (Box keys for
security, remote controls, irons, sports items, etc).

Job Profile:

yEducation: High School Diploma in Commerce or pursuing university studies.

y1 year
yBasic knowledge: Computing
yAge: 21 years or older
ySex: indistinct
yEnglish/Spanish
 Job Description
Job Title: Receptionist Assistant
Direct Boss: Reception Manager

Generic Description: Assists the receptionist in registering clients.

Specific Description:
yUpdate customer information on the computer
yAnswer phones.
yDistributes messages and correspondence.
yControl and deliver room keys according to the system.
ySend correspondence to guests.
yProvide information to the guests.
yPre-register groups.
yMakes lists of groups and distributes them.
yWhen the receptionist leaves, he temporarily takes their place.
yConduct stationery inventories.
yObtain key inventories.

Job Profile:

y Education: High School Graduate in Commerce or Currently Studying at University.

y1 year
yBasic knowledge: Computing
yAge: 21 years or older
y indistinct
y Language
 Job Description
Job Title: Telephone operator
Direct Boss: Reception Manager

Generic Description: Handles local calls, both internal and

external

Specific Description:
yKnow how to handle the switchboard.
yReceive pending items from the previous turn.
yGet to know all the hotel services and promote them.
yCheck that the team is in good condition.
yCheck that the lines are working in full; if not,
make the corresponding report.
yHandles customer requests for long-distance calls.
yIt charges customers for long-distance calls or verifies the
same on the computer.
yMake the list of long-distance calls from your account.
yUpdate the information on the computer
andTake and write phone messages to the clients.
yLocate people through voice.
yCall the guests at the time they wish (morning calls to
guests) .
yClean up the recorded messages in emails and voice and whose
guests have already left the hotel.
yApply safety rules for guests.
yReceives calls from outside to transfer them to internal extensions.
yRequest deposit for calls to guests without credit.
yPromote the hotel's services.
yKnow the manual for emergency cases: Fire, earthquake, hurricane.
yCall the hotel doctor when needed.
yReport to your boss when a hotel employee receives too many
personal calls.

Job Profile:

yEducation: Bachelor in Commerce

yWork Experience: 1 year
yBasic knowledge: Telephone switchboard
yAge: 21 years or older
ySex: indistinct
yEnglish/Spanish
 Job Description
Job Title: Night Manager
Direct Boss: General Manager

Generic Description: Supervises that the reception work during the day has
it has been the correct one and has the authority to provide solutions to the problems that arise
present during your turn.

Specific Description:
yReview of results on the computer
yReview of registration cards.
yVerification and update of the computer
ySupervision of guest correspondence.
ySupervision of high balances.
yReview the deposit application for reservations.
yOpen no shows to guests.
y Open master accounts for groups.
yVerification of rents.
yNightly recap of income through the computer
yReport of inputs and outputs with the computer
andDaily movement report with the computer.
yNotices to guests during peak occupancy periods.
ySupervision of advance rents.
yReception to departmental cashiers.
yCheck that rent is charged to guests who entered before 6.
am.

Job Profile:

y Education: Bachelor's Degree in Business Administration or related fields.

yWork Experience: 2 years
yBasic knowledge: computer
yAge: 25 years or older
yindistinct
yLanguage: English/Spanish
 Job Description
Job Title: Hostesses
Direct Boss: Reception Manager

Generic Description: Responsible for guiding guests and helping them with
their luggage.

Specific Description:
yYou should report to work on time and appropriately groomed.
yYou must treat the guests with courtesy and kindness.
yWhen the guest arrives, he helps them with their luggage to the room.
supervising that room, arranging the luggage properly and
giving information about the service in the room.
yGet to know and promote the hotel's services.
yChanges of room are made with prior authorization from the receptionist.
yAccompanies the customer when they leave, verifying the payment of the bill and
the delivery of the key.
ySupervise, upon the client's departure, any damage to the room.
yDiscover the tourist attractions of the city and the approximate distances to
other places.
yTakes flowers, telegrams, messages to the customers' rooms.
yDelivers telegrams and packages outside the hotel.
yThe voice of people in certain areas of the hotel.
yCounts, marks, and distributes the luggage of groups or conventions
yCovers the goalkeeper's absences for a certain period.
yHelp hotel security by reporting the entry of unwanted persons.
or some anomaly.
yReport customer comments (positive or negative) regarding the
service.
yBuy medications for guests.
yAlways watch over the client's luggage to avoid theft.
yUpon arrival, the staff always counts the luggage and verifies it with the customer.
yShow rooms.
yResponsible for keeping the lobby clean

Job Profile:

yEducation: High School

yWork Experience: 1 year
yBasic knowledge: none
yAge: 25 years or older
ymale
yEnglish/Spanish
 Job Description

Job Title: Goalkeeper

Direct Boss: Reception Head

Generic Description: Responsible for welcoming and saying goodbye to the

client.

Specific Description:
yHelps the customer with their luggage to reception (Counts it and verifies it)
with the client)
yGet to know the hotel and the city to provide all the requested information.
yProvides information related to roads.
yOpen and close the doors when guests arrive or leave.
yPrevent the entry of undesirable individuals for the hotel's image.
(vendors, balladeers, beggars)
yHelp customers who arrive with packages or any heavy material.
yGet taxis for guests.
yOpen the doors of private cars and taxis; make sure not to forget.
Nothing and informs the customers about taxi fares.
yIn rainy times, cover the customers so they don't get wet upon arrival or
exit.
yResponsible for traffic flow at the hotel entrance.
yArrange the luggage in the cars when the customer leaves.
yReport to the security department the entry of damaged or with cars.
lack of some accessories.
y Make sure the entrance is always clean.

Job Profile:

yEducation: High School

yWork Experience: 1 year
yBasic knowledge: none
yAge: 21 years or older
ymale
yEnglish
 Job Description
Job Title: Waitress
Direct Boss: Reception Manager

Generic Description: Responsiblethe correct cleaning of the areas that it

be commissioned

Specific Description:
Room cleaning
yKnock on the door before entering.
yLeave the door open.
yLeave the "housekeeping in service" sign on the outer door knob.
entry to inform of your presence.
yTurn off the refrigeration and heating device and other appliances.
yOpen windows and doors of the patio or garden for better ventilation.
room.
yCheck that the room has no damage (burnt furniture,
broken curtains, broken glass.
yHang the guest's clothes in the closet, arrange magazines and newspapers.
yCollect dirty crockery, glassware, and ashtrays.
yStrip the bed, starting by removing the pillowcases.
ySpread the sheets over the bed to see if there is any object.
forgotten.
yIn case of wet sheets, they are separated from the others.
yTake the dirty whites out of the cart, and return with the clean clothes for
leave it on the bed.
yTake the dirty whites from the bathroom to the cart, and return with the whites of the
clean towels to place on top of the bed.
yTake the trash out of the room and the bathroom to the cart, and return with the
cleaning supplies.
yDust the room.
yMake the beds.
yClean the furniture, pictures, and lamps in the room.
yClean the closet and check the number of hangers. ¡
yClean glass, mirrors, windows, and phone.
yClean the patio furniture and air conditioning vents.
yClean the carpet or floor.
yCheck the operation of bulbs and electrical devices.
yPlace missing stationery inside the room (writing paper, lists)
laundry, Room Service menu.
yIf you have a refrigerator, check its operation.
yBe careful not to leave fingerprints on glasses or ashtrays.
 yCheck, before leaving, that the patio doors and the communication doors are
adjacent rooms should be properly closed.
yMake a final check before leaving the room.
ySpray aerosol deodorant in the room.
yTurn off the lights when leaving.
yRemove the maid card from the exterior knob.
yClean the exterior door and make sure to close it perfectly.
yNote in your report the status of the room (empty and clean, occupied)

Bathroom cleaning
yTest the shower.
yClean the shower curtain.
yClean the bathroom window.
yClean the walls.
yClean mirrors and acrylics
yClean the marble surface.
yClean the sink.
y Clean the chrome objects.
yPut all the supplies (paper, soap, towels, etc.).
yClean the bathroom floor.
yPut the bathroom mat down.
yTurn off the bathroom lights.

Other activities
yHe checks his cart daily to stock it with the necessary items,
ySend the dirty clothes to the laundry.
yNever mix dirty dry whites with wet ones.
yPromote the laundry and dry-cleaning service to the guests.
yReport guests with little luggage or damaged luggage.
yReport the introduction of animals into the rooms.
yLock and unlock the rooms according to previously established procedures.
established.
yCollaborate in raising the monthly inventories.

Recommendations
1- Upon arriving at work, you must:
having bathed.
b) Have a clean uniform and wear the badge.
c) Wear shoes with rubber soles and socks.
2. Do not speak loudly in the hallways.
3. Do not leave the car in front of the room after having finished
fix it.
4. Take maximum care of stationery, utensils, and supplies.
 5. Do not leave dishes or clothes on the furniture in the hallways.

Other extra functions:

yCollect and deliver room keys.

yReview rooms while preparing the housekeeper report.
y Clean public restrooms
ySend guest clothing to the laundry.
ySeparate clothes with blood or other liquids to prevent infections.
yAssist in inventory counting
yHelp with rotating mattresses.
yFollow the company's safety rules.

Do not open rooms to guests, do not give information about guests, prevent
fires, block the door with your cart, report candles in the rooms

Job Profile:

yEducation: High School

y1 year
yBasic knowledge: none
yAge: 21 years or older
yfemale
ySpanish
 Job Description
Job Title: waiter
Direct Boss: Reception Manager

Generic Description: He is responsible for cleaning the areas assigned to him.

assigned.

Specific Description:
1. Clean the following areas:
yLobby.
yCorridors.
yOffices.
yCustomer restrooms.
yEmployee restrooms.
yCafeteria.
yRestaurants.
yBars
yMeeting rooms.
yParking.
yStreets adjacent to the hotel.
yRooftops.
yGardens.

2. Within the assigned area you must clean:

yFloors.
yTables.
yChairs.
ydoors.
yWalls.
yAshtrays.
ySofas.
y Rugs.
yTrash cans.
yLamps.
yDecorative articles.
yElevators.
yWood or acrylic dividers.
yDesk accessories.
yDesks.
yBanks.
yMirrors.
yToilets.
 ySinks.
yGarbage dumps

3. Provide the necessary supplies to the bathrooms you clean (paper, towels,
soap, etc.).
4. Transport whites to laundry, wardrobe or guest room areas.
5. Bring extra beds to rooms or storage.
6. In case of locking or unlocking a room, assist the housekeeping staff.
7. Know and apply the different cleaning products (powdered soap,
acid detergents, detergents, alkaline detergents, neutral soap, stain removers, etc.
8. Know and apply the different products for disinfection.
9. Collaborate in the inventory taking.
10. Wash the garbage discharge area.
11. Clean and water some plants.
12. Take and collect clothes from the chambermaids.
13. Helps chambermaids with supplies.
14. Help with mattress rotation.
15. Help with special cleaning programs.
16. Wash carpets.
17. Cleans, wipes, sells, waxes and polishes hard floors.
Clean marble walls and accessories.

Job Profile:

yHigh school diploma

yWork Experience: 1 year
yBasic knowledge: none
yAge: 21 years or older
ymale
yLanguage: Spanish
 Job Description
Job Title: Vallet
Direct Boss: Laundry Manager

Generic Description: Collects guests' clothing from their rooms.

Specific Description:
y Count the clothes to verify that the quantity is the same as the
noted by the guest on the laundry and dry-cleaning list.
y Check in the presence of the customer that the garments do not have forgotten items.
for this.
ySupervise that the guest has specified if shirt washing
with or without starch.
yCheck that the clothing is not torn, burned, or damaged in any way.
for which the guest can hold the hotel responsible.
yYou are duly informed about the laundry delivery schedule and
dry cleaner.
yNote in your valet report each service performed (room, type of
service, hour, clothing picked up.
yDeliver the clothes to the valet manager, note the service in his report, and pass it on to
the marker.
yDeliver laundry and dry cleaning clothes to guests (noting the
service in your report.
yTake charges to the cash register.
yTransport all types of mail between the laundry and others
departments.
yCollect, send, and deliver guests' footwear for cleaning.

Job Profile:

yEducation: High School

yWork Experience: 1 year
yBasic knowledge: none
yAge: 21 years or older
yGender: indistinct
ySpanish
 Job Description
Job Title: Clothing Marker in the Laundry
Direct Boss: Laundry Manager

Generic Description: Supervise all the clothing before marking it.

Specific Description:
yReport burns, breaks, or stains to the laundry manager.
in the clothing.
yMark the guests' clothes.
yWrite down the marked numbers in a special book, along with the number of
fourth.
yAt the end of washing or ironing the clothes, check that it is in
perfect conditions.
ySeparate the customers' clothes based on the clothing brands and
assisted by the control book to know the room numbers.
yPrepare a summary of each quarter so that it can be done later.
cargo.
yClassify the garments, according to the service, to be sent to the laundry or
dry cleaning.

Job Profile:

yEducation: High School

yWork Experience: 1 year
yBasic knowledge: none
yAge: 21 years or older
yindistinct
y Spanish
 Job Description
Job Title: Washer
Direct Boss: Laundromat Manager

Generic Description: Is responsible for washing clothes in water.

guests or of the hotel.

Specific Description:
yKnows perfectly how to operate the washing machines for
water
yApply the appropriate detergents or supplies according to the wash.
ySort the laundry before washing (towels, rugs, sheets, uniforms).
ySupervise that the weight of the deposited clothes is appropriate according to the
washing machine specifications.
yWatch the washing time according to the type of clothing.
yPeriodically supervise the operation of the machine.
ySend the clothes after they are washed to the tombolas or to the mangrove as appropriate.
yReport faults of the washing machines.
yObtain inventories of the products used.
yKeep track of the washed clothes and prepare a weekly monthly report to
laundry manager.
yKnow and apply the products correctly.
yContinuously check the water temperature.
yKnow and apply water washing systems.
yDry the clothes through the tumbler and the extractor.
ySend clothes for ironing in the mangrove.
yHelp to raise monthly inventories.
yPrepare daily reports of washed clothes.
yReports damage to clothing and misuse of it by employees.

Job Profile:

yEducation: High School

yWork Experience: 1 year
yBasic knowledge: none
yAge: 21 years or older
ySex: indistinct
yLanguage: Spanish
 Job Description
Job Title: Laundry Ironer
Direct Boss: Laundry Chief

Generic Description: Before ironing, check the proper washing of the

clothes. In some cases, it returns it to the washer.

Specific Description:
yUnderstand the operation of the presses.
yKnow the correct use of the ironing equipment.
yKnow the different ironing techniques according to the type of fabric.
yIron clothes of guests washed in water.
yIroning employee uniforms.
yKnow and apply the different techniques for stain removal
of the clothes.
yKeep a record of the work done daily.
yLearn techniques to adjust the iron (electric and steam).
yKnow and apply the different types of folding of garments after
to have ironed them.
yCorrect minor faults in the machine.
ySupervises the proper maintenance of the equipment you use.
yReport to the maintenance department any faults in your equipment.
responsibility.

Job Profile:

yHigh School
y1 year
yBasic knowledge: none
yAge: 21 years or older
ySex: indistinct
yLanguage: Spanish
 Job Description
Job Title: Launderer and ironer of dry cleaning
Direct Boss: Laundry Manager

Generic Description: Operate machinery for washing, pre-stain removal and

Alter clothing for guests and employees.

Specific Description:

yKnow and apply the products for dry cleaning and ironing.
yHandles disassemblers for use in dry.
yOperates machinery for washing, pre-stain removal, and touching up clothes.
guests and employees.
yOperates the steamers to remove stains.
yOperate the centrifuge washing machine, the tumbler, and the clothing press.
yLearn procedures for ironing dry with a mannequin.
yKnow the ironing techniques according to the type of clothing.
yCorrect minor faults in the equipment.
yKnow and apply techniques to adjust the equipment under your charge.
yKeep track of the work done daily.
yKnow and apply the different techniques for folding garments afterwards.
if I had ironed them.
yReport faults to the maintenance department for malfunctions in the
team in your charge.

Job Profile:

yEducation: High School

yWork Experience: 1 year
yBasic knowledge: washing machines
yAge: 21 years or older
ySex: indeterminate
ySpanish
 Job Description
Job Title: Cost Controller of
food and drinks.

Direct Boss: General Manager

Generic Description: Prepares the daily departmental cost analysis of

Food and beverages. Daily analysis of the cost of the entire hotel.

Specific Description:
yKeeps payroll standards up to date (reports variations)
yHe is responsible for the preparation of the standards.
yReview the deviations from the budget (every week).
yReview the payroll standards and adjust them (every month).
yParticipates in the establishment of purchase specifications.
yPersonally review the purchasing processes (suppliers and orders,
etc.).
yVerify that a daily inventory of perishable items is taken.
y Use forecasts to determine the quantities of food and beverages.
what needs to be organized.
yCheck the storage and reception areas to see if the
correct procedures.
yHe/She ensures that the meats in the cold rooms are turned.
yReport to the chef the slow-moving items.
yIt ensures that all the merchandise in the warehouse has been packaged with its
price and delivery date.
y Compare the physical food inventory against the inventory in the
computer
ySupervises the warehouse key control, schedule, and control log.
yCheck the temperature log sheet for cold chambers by day
yCheck hygiene aspects in the warehouse.
yCheck temperatures of cold rooms
yCheck the unit costs of the invoices
yVerify that the invoices or notes are stamped by the receiver.
yVerify the correctness of meat labels against invoices.
yReview the distribution of each invoice (for direct purchases of meat, etc.).
yReview the unit cost calculation to check the prices of the requisitions
warehouse (the same day).
yPrepare the monthly inventory book of warehouses and sheets.
monthly analytics.
yEstablish warehouse schedules and dispatch planning.
y He ensures that there is a requisition for everything that goes out of the
storage, and that the cost is correct.
yReview inter-kitchen transfers (correction and costing).
yCheck the cost record of all requisitions on the sheet of
purchases and dispatch of food and beverages.
yCheck that the requisitions are authorized and that they are loaded into the
correct account.
yHe is responsible for the correct preparation of the daily purchasing sheet and
warehouse dispatch.
yCalculate the invoices, requisition, beverage inventory records,
departmental cost analysis, average consumption per room (food).
yTogether with the chef, he works on preparing performance tests and
quality of meat cuts, canned goods, frozen foods.
yPrepare the standard recipes with the chef along with their cost.
yCost the menus.
ySupervises the statistical count of all items sold (costs
potentials).
yPrepare the costs and potential sales for each department (per month).
yEstablish the standard portion lists.
yCostea all the recipes.
yPrepare tests for meat processing, canned foods, frozen foods
to obtain net yields of raw and cooked items.
yCost for each item on the menu.
yCheck daily the average check for each of the
yservices (breakfast, lunch, and dinner).
yQuarterly, update the percentage of potential food costs
against the sales by each department of food and beverages.
yMonthly, calculate the percentage of the potential food cost against
the sales of the entire operation (compared against actual cost).
yPrepare (every month) the profit and loss report for each of the
food and beverage departments.
yPrepare the potential cost of beverages in the different departments
(monthly % potential beverage cost against actual sales).
yEvery [Link] the beverage purchases against the orders
quantities and sums.
yReview the unit price calculation.
yCheck records in the computer ledger.
yReview the sales reports by bottle.
yCheck the sales reports by bottle.
yReview the cost and sales calculation per bottle.
ySupervises and evaluates interbar transfers (adjusts).
yAnalyze the actual sales of soft drinks and fruit juices that affect the
sales potential.
yAnalyze the direct shipments from warehouses.
yAnalyze the food deliveries to bars.
yEvery week, takes physical inventories in the bars and compares them with the
stock.
 yEvery month, perform physical inventories in the beverage warehouse together.
with accounting.
yDetermine the differences between the physical inventory and inventory records.
and prepare a list of differences.
yCheck the prices and quantities and total of the inventories.
y Prepare the reconciliation of beverage costs.
yPrepare the warehouse reconciliation.
yCheck the physical inventories in the bars.
yCheck the file
yReview the preparation and portion control of all items
kitchen.
ySupervises the food and beverage account delivery procedure.
from guests to cashiers in terms of continuity control.
ySupervise that all income reaches the cash register.
yKeeps a record of wine sales.
yCost of food for employees
yAnalysis of vegetable price fluctuations.
yCalculate the average cost per employee meal.
yResearch the difference between physical inventory and the computer Kardex.
ySupervises temperatures of refrigerators and cold rooms.
ySupervise the served covers with the loaded covers
ySupervises the inventory turnover.
yCheck that the empty liquor bottles have the appropriate seal.
yWatch the destruction of empty liquor bottles.
yConduct surprise inventories to detect leaks and theft.
yReview the occupancy forecasts to determine purchases.
yCheck that all consumption generates the respective receipt.
yPrepare event checks for collection.
y Perform continuous reviews of the control system.
yCheck that the canceled checks are authorized.
yIn coordination with the internal auditor, they conduct cash counts.

Job Profile:

yBachelor's degree in Accounting or related field

yWork Experience: 2 years
yBasic knowledge: Inventory, purchases.
yAge: 25 years or older
ySex: indistinct
yLanguage: Spanish
 Job Description
Job Title: Captain of Waiters
Direct Boss: Restaurant manager

Generic Description: He/She is responsible for the perfect functioning of the

restaurant, café, bar or conference hall to which it is assigned.

Specific Description:

yHe is responsible for overseeing compliance with all the

procedures, rules, and policies established by the company.
yYou must greet the customers courteously and accompany them to the table.
special care in distributing it in an organized manner, that is, avoiding overload
working at a station; not doing so affects the good service and creates
hostilities and discontent
yTake the order from the customer, always adopting a sales position; it is
to say, suggesting an appetizer, a wine of some specialty, etc.
yYou must know the ingredients of all the dishes perfectly, so
as well as their approximate preparation times.
yDeliver the order to the waiter and supervise that the kitchen or bar is stocked.
as soon as possible.
ySupervise the service provided in the restaurant or bar under your charge.
ySupervises the control measures in the restaurant or bar rigorously,
especially the bills and orders.
ySupervise the portions and presentation of the dishes that come out of the
cook and return the ones you do not consider suitable.
y Supervises the correct collection of accounts.
ySupervise the efficiency of the cashier.
yWhen clients leave, he/she takes care of saying goodbye to them, evaluates the
service and invite you to return soon.
yIt maintains a cooperative environment among the dining room or bar staff.
yHe maintains constant communication between himself and his subordinates.
yTrain the new hire staff.
yParticipates as an instructor in training and training programs
of the staff.
Make sure that the staff under your charge does not form groups, nor stray from their areas.
work without just cause.
yAvoid drawing attention to your subordinates in the presence of clients.
yYou must make the necessary changes in order to obtain a
better coordination among your staff, to form pairs that fit together
the best possible service.
yHe is responsible for making requisitions for the missing materials for the service.
yReceive complaints from customers and seek their solution.
yWhen there is an important client in the restaurant, the captain himself
Can you perform the functions of a waiter or assign a customer to the best waiter?
prepared.
yAt banquets or any special event, he is responsible for the presentation.
from the bill to the customer.
y Attend department meetings punctually.
yIn some restaurants or bars, carry out the following related functions.
to the management of personnel:
yTake attendance.
yAssign work shifts.
yDistribute rest days.
yVacation program.
yApply suspensions.
yAuthorize extra time.
yWhen closing the restaurant, make sure that the materials and equipment are in place.
in the previously assigned place to avoid losses.
y Know the procedures to follow in case of accidents in the dining room.
yLearn and apply the techniques of flambéing, carving, and deboning.
yLearn about the different types of banquet table setups.
yLearn the five different types of service and apply them according to the case:
American service.
French service.
3. Russian service
4. Buffet service.
5. Banquet service.
yCollaborate with the maître in the preparation and review of the budget
sales and expenses of the restaurant or bar under your charge.
yMake sure that the forgotten objects in the restaurant are sent to the
lost and found department.
yCheck the presentation and temperature of food.
yCheck the temperatures of the dishes.
ySupport the cashier with missing materials.
yWatch the presentation of the Firm.
yMonitor collections in the law firm.
yTrain and promote sales through its employees.
yManage restaurant reservations.
yTake care of the image and prestige of the place.
ySupervises the bar service.
ySolve problems at the bar.
yReview the implementation of the special of the day.
yCheck the implementation of the soup of the day.
yAssign areas to the waiters.
yAssign waiters for Room Service.
yCheck the hygienic handling of food and beverages.
 y Apply systems for the control of dishes and cutlery.
yRequest materials from the warehouse.
yRequest maintenance jobs.
yCheck the fumigation in your area.
yEstablish methods to prevent accidents.
yAssists injured clients.
yKeep attendance of the staff.
yHand over the shift to the incoming captain.
yRecord incidents in the log.

Job Profile:

yEducation: Bachelor's degree in Business Administration or related field

yWork Experience: 2 years
yBasic knowledge: Inventory, purchases.
yAge: 25 years or older
ySex: indiscriminate
yLanguage: Spanish
 Job Description
Job Title: Waiter
Direct Boss: Restaurant manager

Generic Description: He is responsible for attending to customers.

Specific Description:
yHe/she presents at work properly groomed, both the body and the
uniform.
yKnow and apply the procedures in case of an emergency: Attack
to the heart, asphyxia, etc.
yKnow the correct use of the terminology used in food and beverages.
yKnow the use of the material and equipment in your department.
yClean tables, service stations, ashtrays, candle holders, menus,
table lamps, trays, etc.
yChange the candles in the candle holders.
yHe/She is responsible for the proper setup of the tables.
yChange dirty whites for clean ones.
yFold napkins.
Know the proper handling of porcelain and glassware to avoid breakage.
yIt is responsible for ensuring that the service stations are stocked with everything
necessary: Salt, sugar, sauces, cutlery, napkins, etc.
yHelp the hostess with seating customers at the table.
yThe client is presented with kindness and courtesy.
yPour water into the clients' glasses.
yHe/She knows the dishes on the menu perfectly, as well as the time of
preparation and the ingredients with which they are prepared.
ySuggest appetizers, cocktails, and drinks after dinner.
ySuggest a salad or one of the house specialties.
yKnow and apply the system for writing orders.
ySuggest, as necessary, foods or drinks for a client who
follows a diet or has any special allergies.
yTry to learn the names of the clients as well as their preferences.
yPresent the customer with the wine list.
yAssist the customer in selecting the wine.
y Take wine orders.

Job Profile:
yEducation: High School
y2 years
andBasic knowledge: customer service
yAge: 21 years or older
ySex: indistinct
y Language: Spanish
 Job Description

Job Title: Chef

Direct Boss: Restaurant manager

Generic Description: Responsible to the food and beverage manager of the

adequate functioning of the kitchens, of the preparation of food within
quality standards, good service at low cost

Specific Description:

Coordinate everything related to the staff in the kitchen, mainly regarding the following
aspects:
yInterview candidates for kitchen positions.
yStaff selection in coordination with the personnel office.
yTraining and instruction of personnel.
ySupervision of staff work.
yStaff evaluation.
yPreparation of work schedules.
yRest days and vacation program.
yTemporary staff required.
yHold regular meetings with your staff.
yListen to comments and suggestions from the staff.
yMaintains discipline and cleanliness among the staff.
yCreate job descriptions.
yAssign tasks to your staff.
yMaintains good working relationships among his staff.

yDaily inventory of immediate consumption items is taken.

filling out the respective form. In some kitchens, the chef names a
person for this job.
yPrepare the requisitions for the purchasing office or warehouse according to the
case, considering the following aspects: inventories, results
of the count of dishes sold, guest list of the day, forecast
weekly, monthly forecast or notification of upcoming events.
ySupervises the quality of the food that arrives in the kitchen.
yAssist the cost controller in the preparation of the 'Cost Sheets of
standard food recipes.
yApply procedures for better inventory rotation in the kitchen.
y Collaborate with the food and beverage manager and the cost controller in
the preparation of menus.
y Intervenes in the preparation of menus for banquets.
yAuthorize with your signature the notes or petty cash vouchers that support
disbursements from the petty cash fund of the management secretary.
yHe/She maintains constant communication with the cost controller to
to know the variations in the cost of raw materials.
yHe/She notices daily the payroll expenses and takes care to reduce them.
maintaining efficiency in kitchen service.
yInspect portions, garnishes, cleanliness, and decoration of the dishes.
yReview, analyze, and authorize the food requisitions from the cooks.
they request from the warehouse.
ySupervises the application of health standards and safety measures.
yContributes to the establishment of maximums and minimums in the warehouse of
food.
yAuthorize departmental transfers (kitchen-bar, bar-kitchen)
yPeriodically analyze the actual kitchen costs.
yPrepare the kitchen expense budgets.
yAnalyze the restaurant's income statements along with the manager of
food and beverages, cost controller and maitre.
yAttend the food and beverage department meetings.
ySupervise the cleaning of the kitchen in coordination with the steward.
ySupervises the setup of food at buffets.
yControl the event notifications for food preparation in
banquets.
ySupervise that the delivery of food to the waiters is carried out according to
the established control policies.
yPrepare the menus for the employee cafeteria.
ySupervises the quality and cleanliness of food for employees.
yMonitor the rotation of merchandise in the kitchen.
yGives rise to slow-moving items.
yPrepare special dishes.
yEnsure that every dish is delivered according to the order.
yMonitor the maintenance of the equipment.
yMonitor the temperature of the dishes.
yMonitor the temperature of dishes.
yDesign and supervise the setup of buffets.
yPrepare dishes for events and banquets.
yHelp update kitchen costs.
yParticipates in the preparation of menus.
yPrepare menus for events and banquets.
ySet the foods according to the type of buffet.
yPrepare the menu for the company's executives.
yCreate the menu for employees.
yPrepare the menu for cooks.
yAnalyze the monthly operation results.
yReview night kitchen cleaning.
yDecorate buffets.
ySupervises compliance with hygiene standards.
 yDevelop cleaning programs for the kitchen.
yEstablish energy saving programs.
ySupervises the proper handling of garbage.
ySupervise the bathrooms for kitchen staff.
ySupervises the bakery and pastry area.
ySupervises the proper storage of food.
yCheck the shelf life of the food.
yPrepare menus for special events.
yParticipate in production when necessary.
ySupervises the preparation of coffee.

Job Profile:
yEducation: Bachelor's degree in culinary arts
y2 years
yBasic knowledge: cooking
yAge: 25 years or older
ySex: indistinct
yLanguage: Spanish
 Job Description
Job Title: Sous chef
Direct Boss: Chef

Generic Description: He/She is responsible for directing and overseeing activities.

to be carried out in the kitchen, during a specific period

Specific Description:
yDirects, supervises, and controls the functions of:
Production of dishes.
Cleaning and maintenance of equipment.
Control of raw materials.
ySupervises the implementation of the hotel's policies regarding quality and
presentation of the food.
yAssign and supervise tasks of the staff under your charge: cooks, butcher,
assistants, etc.
yAdvises the chef on the scheduling of food preparation in
special events.
ySupervise that the food output from the kitchen is according to the system of
commands authorized by the cashier.
yRequest raw materials from the warehouse.
yKeeps the chef informed about the functioning of the kitchen.
yAnalyze the operation results with the chef.
yAssists the chef in budget preparation.

Job Profile:
yEducation: Bachelor's degree in Business Administration or related fields
yWork Experience: 2 years
yBasic knowledge: public relations
yAge: 25 years or older
yindistinct
ySpanish
 Job Description
Job Title: Order Singer
Direct Boss Chef

Generic Description: Receives the orders from the waiters for the exit of
foods from the kitchen.

Specific Description:
yReceive the orders from the waiters for the food service from the
kitchen.
yCheck that the orders have the cashier's authorization, as a sign.
that the corresponding charge will be applied.
yAnnounce (sing) the orders so that the cooks can prepare the
respective dish.
yMonitor pending orders on a dashboard.
yIn case of delay of any dish, make the corresponding complaint.
to the cook.
yGather the orders that have already been prepared by the kitchen and when finished
turn sends them to the cost controller.

Job Profile:
yEducation: High School
yWork Experience: 1 year
yBasic knowledge: public relations
yAge: 25 years or older
ySex: indeterminate
yLanguage: Spanish
 Job Description
Job Title: Chef (hot kitchen)
Direct Boss: Chef

Generic Description: He is responsible to the chef for the preparation of

foods in the kitchen

Specific Description:
yKnow the cooking times of foods.
yKnow and apply the techniques for roasting and baking.
yKnow the standard kitchen recipes.
yKnowing the techniques to evaluate through smell, color, or taste, the
spoiled food.
yKnow the types of cuts in meats.
yKnow and apply techniques for food storage.
yAvoid wasting leftover material when preparing dishes.
yApply inventory rotation techniques.
yResponder for the team and materials in their charge.
yCheck that your assistant has the necessary materials ready for you.
ySupervise the work of your assistant.
yPrepare food for the banquet service, according to notification.
received.
yDecorate the presentation of food at the buffets, in coordination with the
chef steward.
yRequest raw materials from the warehouse, with prior authorization from the chef.
yRequest materials and equipment from the chef.
yResponsible to the chef for maintaining food costs as per the
budgeted.
yPrepare sauces: Pepper, poblano, Bolognese, green, gravy, etc.
yGrill food.
yPrepare food for banquets.
yDecorate food at buffets.
yPrepare soups and creams.
yCheck cameras and refrigerators to detect food with little
movement.
yStore food properly.
yDeliver food to the waiters through the order.

Job Profile:
yEducation: Bachelor in Culinary Arts
yWork Experience: 2 years
yBasic knowledge: public relations
yAge: 25 years or older
ySex: unspecified
 Job Description
Job Title: Kitchen Assistant (hot kitchen)
Direct Boss: Chef

Generic Description: Advises the cook in the preparation of food.

Specific Description:
y Turn on stoves and ovens
yPrepare side dishes.
yPrepare sauces.
yPrepare hot snacks.
yHeat the sauces and food daily and place them in their respective places.
yPrepare the food that is under your responsibility and help with
cook in the preparation of soups and daily specials.
yHelp the cook in the provision of food in a water bath and
refrigerators.
yAlways keeps the workplace and tools clean.
yTemporarily substitutes for the cook when he is absent.
yHelp with the setup of hot food in the buffet.
yRemove meat.
y Peel the tomato.
yCook vegetables.
yClean fruit.
yRaise inventories.
yFetch food from the pantry.
yHelp in setting up buffets.
yTemporarily replace the cook.

Job Profile:
y Education: pursuing a degree in Culinary Arts
yWork Experience: 1 year
yBasic Knowledge: Public Relations
yAge: 25 years or older
yindistinct
yLanguage: Spanish
 Job Description
Job Title: Cook (cold kitchen)
Direct Boss: Chef

Generic Description: Know the standard cooking recipes.

Specific Description:
ySupervises the work of his assistant.
yPrepare cold food for the restaurant or catering service.
yKnow and apply decoration techniques in buffet setup.
yKnow the correct preparation of the cold dishes on the menu.
y Prepare salads (chicken, shrimp, tuna, etc.).
yPrepare cocktails (fruits, shrimp, avocados, etc.).
yElabora salsas (mil islas, francesa, tártara, roquefort,diabla, mexicana)
yElabora los siguientes alimentos: Sándwich, rabanitos, crotón con queso
yCheck the cold room, refrigerators, and cold table daily.
in order for all the food or sauces from the previous day to be used and
properly utilized.
yPrepare orders for cold cuts for snacks.
yPrepare the 'box lunch'.
yControl and serve the waiters the following food: Fruit plate, pineapple
fresh, fruit in syrup, pies, cakes, flans, jellies, etc.
yRequest raw materials from the warehouse with prior authorization from the chef.
yResponsibility to the chef for maintaining food costs according to
budgeted.
yLearn and apply techniques for food storage.
yPrepare cold food for events.
yDecorate dishes.
yDeliver food to the waiters through an order.
y Prepare cold creams and gazpachos.
yDecorate the cold area in buffets.
yCool dishes in the freezer.
yPrepare cold snacks.

Job Profile:
yEducation: Bachelor's Degree in Culinary Arts
yWork Experience: 2 years
yBasic knowledge: public relations
yAge: 25 years or older
ySex: indiscriminate
ySpanish
 Job Description
job_title Kitchen Assistant
Direct Boss: Chef

Generic Description: Advises the cook in food preparation.

Specific Description:
yPrepare side dishes.
yHelp in the preparation of salads.
yPrepare sauces and mayonnaise.
yTear the meat.
yPrepare portions.
yBlanch the tomato.
yCook carrots and clean vegetables.
yClean fruit.
yMake flans and gelatin.
yHelp with buffet decoration.
yCheck the availability of food daily.
yClean the sandwich maker daily.
yLearn the procedures for storing food.
ySubstitutes for the cook when he has to be absent.

Job Profile:
yEducation: pursuing a degree in Culinary Arts
yWork Experience: 1 year
yBasic knowledge: public relations
yAge: 25 years or older
ySex: indistinct
ySpanish
 Job Description
Job Title: Pantry
Direct Boss: Chef

Generic Description: it is the ordering of non-alcoholic beverages.

Specific Description:

yProvide the waiters with the following food items:

Juices.
Fruit in syrup.
Cookies.
Ice cream.
or Milk.
The creams.
natural syrup.
Iced tea.
Soft drinks (in some kitchens).
y Prepare cold drinks (non-alcoholic).
yKeeps his/her work area clean and the necessary equipment.
yFill out the warehouse requisitions for the chef to authorize.

Job Profile:
yEducation: High School
yWork Experience: 1 year
yBasic knowledge: public relations
yAge: 25 years or older
ySex: indistinct
yLanguage: Spanish
 Job Description
Job Title: Butcher
Direct Boss: Chef

Generic Description: Control and supply meat to the cooks and assist in the
kitchen.

Specific Description:
yPrepare all types of meat according to the menu.
yEvaluate the quality of the meat.
yCut the meat according to the established portions.
yClean the meat.
yGrind meat.
y Learn and apply methods to freeze and thaw all types of meat.
yKnow and apply the procedures for storing meat.
ySliced ham, bacon, pork cheese, salami, etc.
yPrepare meat for menudo.
yPrepare meat for consommés.
yDebone chicken.
yPrepare filet tips.
yFillets fish.
yI fry fish.
y Portion seafood.
yPrepare skewers.
yPrepare marinated meat.
yFill out the meat requisitions for the warehouse to supply.
foods; these must be authorized by the chef.

Job Profile:
yEducation: Bachelor's Degree in Culinary Arts
yWork Experience: 2 years
yBasic knowledge: public relations
yAge: 25 years or older
yGender: indistinct
yLanguage: Spanish
 Job Description
Job Title: Pastry chef
Direct Boss: Chef

Generic Description: Collaborate with the chef in the preparation of the menu.
which refers to desserts.

Specific Description:
y Responsible for the preparation of:
bakery
Pastry shop
Confectionery
d) Ice creams
yPrepare, under the supervision of the chef:
yCollaborate with the chef in the preparation of the menu regarding desserts.
refers.
yCollaborate with the food and beverage cost controller to calculate the
dessert prices.
yMake cakes for special events (weddings, birthdays, etc.).
yMake decorations for the best presentation of the buffet desserts.
yPrepares flans and jellies.
yIn some hotels, they make the House Bread.
yMake Danish bread.
yAt certain times of the year, it makes Easter eggs and logs of
Christmas.
yCollaborate with the overall operation of the kitchen by preparing;
y Prepare bolillo.
yMake French bread.
yPrepare hamburger buns.
yPrepare empanadas
yCreate ice figures.
yMake butter shapes.
yDecorate dessert buffets.
yProvides desserts for buffets.
yMonitor the maintenance of ovens and stoves in your area.
y Raise inventories.
yRequest missing material from the warehouse.

Job Profile:
yEducation: Bachelor's degree in Culinary Arts or Pastry
yWork Experience: 2 years
yBasic knowledge: public relations
y25 years or older
 yDevelop cleaning programs for the kitchen.
yEstablish energy saving programs.
ySupervises the proper handling of garbage.
ySupervise the bathrooms for kitchen staff.
ySupervises the bakery and pastry area.
ySupervises the proper storage of food.
yCheck the shelf life of the food.
yPrepare menus for special events.
yParticipate in production when necessary.
ySupervises the preparation of coffee.

Job Profile:
yEducation: Bachelor's degree in culinary arts
y2 years
yBasic knowledge: cooking
yAge: 25 years or older
ySex: indistinct
yLanguage: Spanish
 yMakes purchase requisitions for the manager to authorize.
food and beverages, from the following materials:
Tableware, glassware, cutlery.
Cleaning supplies.
Charcoal, firewood.
Gas, liquid and solid alcohol.
Supplies for food and beverage service.
yRequest rented equipment with the authorization of the food and beverage manager.
y Collaborates with the public relations office on special events
(piñatas, setup for contests, posadas, etc.).
yIn some hotels, they control the audiovisual equipment (screens, projector,
blackboards, etc.
ySet, in coordination with the chef and the maitre, the maximums and minimums.
of the team for the preparation and service of food and beverages that must
stay in the steward department, coordinate the polishing of cutlery and
metal plates.
yCoordinates the setup and dismantling in buffets.
ySupervises the cleaning of kitchen materials and equipment.
ySupervises the cleaning of bathrooms for kitchen employees.
ySupervises the cleaning in the employee cafeteria.
yRequest maintenance jobs.
ySupervises the fumigation in the kitchen.
ySupervise the cleaning of storage rooms in the kitchen.
y Supervises the preparation of coffee.

Job Profile:
yEducation: Bachelor's Degree in Culinary Arts or Pastry
yWork Experience: 2 years
yBasic knowledge: public relations
yAge: 25 years or older
yindistinct
ySpanish
 Job Description

Job Title: Floor Steward

Direct Boss: Chief Steward

Generic Description: He is responsible for the operation of the department.

during a certain period.

Specific Description:
ySupervises staff attendance.
yAssigns, supervises, and evaluates the tasks of the stewards in charge.
yCheck the pendientes from the previous shift.
yHe is responsible for cleaning the areas assigned to him.
yCheck the schedule of special events
ySupervises the functioning of the equipment and reports failures to the department of
maintenance.
yRequest the warehouse for missing materials and supplies with authorization.
from the chief steward.
yKeep track of the breakages.
ySupervises order and cleanliness in the department's warehouses.
yCheck the ice stock as well as the operation of the machines
to manufacture it.
yPlace orders for coffee, butter, cookies, sauces, etc., for
supply them to the restaurant service.
yHe/She is responsible for the assembly and disassembly of buffets.
yCoordinates the periodic inventories of the material and equipment used in the areas
of food and beverages.
yAttends department meetings (both from the stewards department, as well as
the general provisions of the food and beverage department.
yRequest the purchasing department for some necessary supplies for
in your department, such as: coal, firewood, gas, liquid and solid alcohol,
detergents, etc. (with prior authorization from the chef steward).
yIn hotels where breakfast is sent to all rooms
Continental is responsible for the shipment, prior coordination with the captain.
of room service in your mood.
ySupervises setup and dismantling at events.
ySupervises assembly for coffee breaks.
yCheck warehouse cleaning.

Job Profile:
yEducation: Bachelor's Degree in Culinary Arts or Business Administration
yWork Experience: 2 years
yBasic knowledge: public relations
yAge: 25 years or older
yindistinct
 Job Description
Job Title: Steward
Direct Boss: Chief Steward

Generic Description: cleaning of the kitchen area.

Specific Description:
yGeneral cleaning of the kitchen area.
yKnow and operate the machine for washing dishes and glassware.
yApply the cleaning products.
yControl the temperature of the machine.
yArrange the dishes and glassware by size.
y Distribute clean dishes and glassware in the kitchen and the bars.
yClean the plaque.
yLava pots, casseroles, kettles, etc.
ySupplies the restaurant coffee, butter, jam, cookies, lemons,
etc.
y He is responsible for the coffee machine, under the supervision of the chef.
steward.
yHe is responsible for the setup of restaurants, bars, and event halls.
specials.
yClean the food reception area.
yArrange empty soda, beer, and wine bottles.
yIt serves kitchen and restaurant employees to provide them with equipment
necessary.
y During the night shift, perform the following functions:
Wash and de-clog the washing machine.
Cleaning of discharge furniture.
Lava tiles, floorboards, floor, and sinks.
Arrange baskets, coolers, cloths, and brooms.
yWash filters, curtains of the dishwasher.
yGriddles, grills, salamanders, bain-maries, steel furniture,
oil containers and shelves.
oLava tarmats, floors of areas that cannot be washed during the day.
yWash the stainless steel pieces.
yI wash stairs.
yClean tiles.
yClean the grease from the stoves.
yWooden furniture, ovens, grills, steam pots, steamers,
refrigerators.
yRing the bells.
yClean the storage room of the steward department.
yClean the employee cafeteria.
yMake the coffee.
 y It is responsible for ensuring that the kitchen staff entrance is
completely clean (local, materials and equipment).
y Sets up and dismantles event rooms.
ySet up tables for buffets.

Job Profile:

yEducation: Bachelor's degree in Culinary Arts or Business Administration

y2 years
yBasic knowledge: public relations
yAge: 25 years or older
yindifferent
yLanguage: Spanish
 Job Description
Job Title: Order taker
Direct Boss: Chef

Generic Description: Responsible for customer orders within the

hotel.

Specific Description:
yReceive phone calls from guests to send them.
food and drinks to their rooms.
yTake the customer's order and promote the menu items.
yFill in the orders that will be delivered to the service captain in the rooms.
yInform the guest of the approximate time it will take for the service.
yKnow perfectly the ingredients of the dishes and the way in which
have been prepared.
yMark on a clock the time of receipt of the order and the time of service departure.
yKeep track of the dishes and cutlery that are in the rooms.
yCheck the guest's credit on the computer.
yReceive the list of courtesy items sent by reception to send fruit baskets,
wines, sweets, etc., to the rooms of important guests.
yManage the business cards of the manager, assistant manager, and manager of
sales that will be sent with the courtesies.
yReceive and deliver the day's pending tasks to the order taker of the shift.
anterior and posterior to hers.
yObserve important tasks on a whiteboard.
yControls some types of stationery used in food operations and
drinks (orders, transfers, requisitions, etc.).
yCheck the guest's credit before shipping.

Job Profile:

yEducation: Bachelor's degree in Culinary Arts or Business Administration

y 2 years
yBasic knowledge: public relations
yAge: 25 years or older
ySex: indistinct
yLanguage: Spanish
 Job Description
Job Title: Maintenance Chief
Direct Boss: General Manager

Generic Description: He is responsible to the general manager of the

activities related to the care and maintenance of the building, facilities, and equipment
hotel manager.

Specific Description:
yEstablish a preventive maintenance system for greater safety
in the operation of the equipment, better equipment efficiency, minimization of the
depreciation of the plant and reduction of maintenance costs.
andPrepare, with the help of your staff, the cards for each team for the
control of preventive maintenance.
yIn coordination with the division manager of rooms and the head housekeeper,
develop the maintenance program for the room areas.
andEstablish the system that will be followed in job applications in the
corrective maintenance.
yPlan, direct and supervise the execution of the work.
yCheck the department's to-do list daily.
yHe makes daily rounds through all the facilities to check the
correct functioning of the equipment.
ySupervises the application of safety standards and the proper use of
security team.
yVisit department heads periodically to find out about the
problems they have regarding maintenance.
yCoordinates the development of work with contractor staff by supervising
the quality of the materials and the correct application of the specifications
of the contract.
andEstablishcontrols for the tools used by your staff.
yEstablish, according to needs, maximum and minimum spare parts.
equipment for the maintenance warehouse.
yRequest the material and equipment needed from the general warehouse.
yMakes requisitions to the purchasing department for materials and equipment
they are missing you.
yCollaborate with the purchasing manager in the selection of the supplier.
yAssists the purchasing manager in the development of specifications
standard for purchasing maintenance materials.
yReceive event notifications and assign people as requested.
banquet department
yPrepare the department's expense budget.
yAnalyze the department's expenses monthly, comparing them with the
budgets.
yRegarding your staff.
Train your staff.
 Prepare work schedules.
ySelect the staff in coordination with the personnel office.
Design rest days and vacations.
Supervises the work relationships.
Assign tasks.
Prepare attendance reports.
Authorizes extra time.
Hold staff meetings.
yEstablish and disseminate procedures for cases among hotel staff.
in case of emergency.
ySupervise the consumption of electricity, water, fuel, and oil.
ySupervises the proper maintenance of pools and gardens.
yHe/She is responsible for keeping the department's files up to date.
yControl the original keys for the room doors.
yAuthorize the obtaining of copies of keys, upon prior request signed by the
division manager of rooms.
yAttend the department heads' meetings.
ySupervise that the areas of the maintenance department are in order.
clean and with the appropriate signage.
yInspect the gas pipes for leaks.
yInspect the electrical circuits for faults or overloads.
yPeriodically supervises the quantity and quality of the water.
yPrepare the checklist for room maintenance.
yPeriodically test the electric power plant.
ySend the water samples to the chemist for analysis.
yStay informed about the insurance that the hotel has and the materials or
protective equipment.
yInterpret the plans correctly.
yDraw plans.
yDisseminate among your staff and the hotel staff procedures for the
industrial safety.
ySupervises the proper functioning of the air systems
air conditioning, ventilation, and heating.
y Promotes, in coordination with the manager and department heads,
energy-saving programs in which everyone participates
employees and the same guests.
ySupervise the proper functioning of the ambient music (in case of
having a contract with any company, report the deficiencies immediately.
ySupervise that the burners and boiler operators have their permits
in order.
yDistributes tasks to its staff.
ySupervises the execution and quality of the work
yKeep track of the work done.
yKeep track of the spare parts.
yKeep inventories of tools, equipment, and spare parts.
yKeep control of plans
yKeeps control of guarantees
yKeep track of catalogs and equipment operation manuals.
yOversees the proper filling of logs
ySupervises the order and cleanliness in the workshop and the office.
yWatch the fumigation.
yEstablish a program for the prevention and combat of fires in coordination
with the security chief.
yCoordinate with the security chief the fire drill program.
yConducts inspections of the fire protection system in the
following aspects.
a) Extinction system
b) Proper design of fire extinguishers
c) Alarm system.
d) Spraying system.
e)Signaling
f) Stairs and emergency exits.
g) System and key of voice calling.
yEstablish an industrial safety program.
yPresent the annual maintenance program to the manager.
yMeet monthly with the manager to review the program.
yKeep track and statistics of customer complaints received.
yProgram the correct painting of pipes according to color codes
international
yEstablish a battery replacement program in electronic locks.
yMonitoring the maintenance of the electrical substation.
yEmergency plant testing program
y It monitors the temperature of cold rooms and refrigerators.
ySupervises the maintenance of the hotel vehicles.
yContinuously review the shift report and pending items.
y Keeps track of the maintenance of laundry and dry cleaning equipment.
yEstablish safety signage at the pool and beach.
yAuthorize the removal of machinery from the hotel for repair.
yEnsure that external workers have authorization from the office
of human resources.
yParticipate in the remodeling programs.
yEstablish a system to encode all the equipment.
yInspect rooms that received special maintenance.
yDesign checklists for maintenance.
yDetail the list of machinery and equipment that should be prioritized in the
preventive maintenance.
yEstablish an ecological program in the hotel, which should include the following:
a) Recycling of waste.
b) Wastewater treatment.
c) Utilization of wastewater
 d) Lighting program
e) Energy saving program.
f) Waste reduction program.
g) Use of Eco-Friendly materials.
h) Use of solar energy

Job Profile:

yEducation: Bachelor's degree in Business Administration and related fields.

yWork Experience: 2 years
yBasic knowledge: general maintenance
yAge: 25 years or older
yindifferent
ySpanish
 Job Description
Job Title: Refrigeration and A/C Technician
Direct Boss: Maintenance Manager

Generic Description: Responsible for the correct operation of the air conditioning unit
air conditioning and refrigeration.

Specific Description:
yKnow the mechanical components to operate a system of
refrigeration (compressor, condenser, receptor, evaporator, valves
drains, dryers, fans, pumps, etc.
yKnow the electrical components to operate a refrigeration system
(relé, arranque, protector de sobrecargas, capacitor, condensador,
thermostat, etc.)
y Know the function of each component of the system and evaluate.
its operation.
yLearn about the systems for generating refrigeration (compression, absorption,
evaporation, etc.).
yKnow and apply water cooling systems.
yLearn about the different methods for air conditioning control
(manual, automatic and semi-automatic).
yKnow and correctly interpret the readings of the manometers (pressure)
simple, composite and combined pressure).
yLearn about the types of refrigeration and apply the best one according to the system (air,
agua, dióxido de carbono, amoníaco, cloruro de metileno, cloruro de metilo,
sulfur dioxide, propane, ethane, ethyl chloride, freon gases.
yLearn and apply methods for adding and removing from the refrigerator.
yLearn and apply methods for adding and removing oil.
yApply the different types of lubricants according to the case:
Graphite.
oMica.
the talc.
Zinc oxide.
oBentonas.
Molybdenum sulfate.
Tungsten sulfate.
yKnow and use the different lubrication systems:
Forced lubrication.
Circulating lubrication.
Drip lubrication.
Hydrostatic lubrication.
Hydrodynamic lubrication.
Lubrication by rings.
ySupervises the operation of both centrifugal and
rotating. Perform repairs if necessary.
yRepair any defects in circuits cooled by any
soda
yRepairs all types of coils.
yApply methods for refrigerant control.
yMaintenance of evaporators.
ySupervise the operation of the air cooling equipment, especially the
the following accessories:
Thermoconverters.
Overboost drums.
Blow dryers.
Air separators.
Dehydrators.
Strainers.
Silencers.
Subcoolers.
Expansion valves.
yControl, through various devices, the temperature, humidity and
pressure.
yEvaluate the effectiveness of thermostats, hygrometers, and pressure regulators.
yApply methods to detect leaks.
yCheck the functioning of valves.
yDevelop, in coordination with the maintenance chief, programs for
preventive maintenance, periodically checking some of the
following aspects of the team:
Load pressure.
Suction pressure.
oAmperaI.
Voltage.
Vibration.
The warming.
Lubrication.
Noise.
Adjustment.
Valves.
bands.
Hoses.
Control devices.
General operation.
yCleaning.
ySupervises the operation of the cooling tower.
yKnow and apply the different ventilation systems:
Dry air filters.
Oil air filters.
Aerosol water filters.
Electrostatic precipitators.
Ozone Filtration.
 yIn hotels that have handlers as part of the air system
Conditioned, review the following elements:
Water radiators.
Air Injection Turbine.
Electric motor for turbine.
Body of handlers.
Air flow control gates.
Control instrument.
yResponsible for the proper functioning of conservation chambers,
cold chambers and freezers.
yResponsible for the proper functioning of refrigerators and machines for
make ice.
yResponsible for the proper functioning of the air conditioning in rooms,
public areas and offices.
yDevelop, in coordination with the maintenance chief, programs of
energy savings through refrigeration and air conditioning equipment.
ySend reports of the work done to the hotel maintenance manager.

Job Profile:

yTechnical Degree in Refrigeration

yWork Experience: 2 years
yBasic knowledge: general maintenance
yAge: 25 years or older
yMale
yLanguage: Spanish
 Job Description
Job Title: Electrician
Direct Boss: Maintenance Manager

Generic Description: Receives orders from the maintenance chief and is

responsible for the general maintenance of electrical installations.

Specific Description:
General maintenance of electrical installations according to the following
sections:
High voltage equipment.
2. Low voltage equipment.
3. Lighting and outlet network.
4. Strength network.
5. Electrical equipment.

1. HIGH VOLTAGE EQUIPMENT. It constitutes the core of the entire installation and its
maintenance includes the following aspects:
a) Service line. Check the condition of cables, switches, fuses and
insulations.
b) Substation. Check loads and general condition.
c) Measurement cabinet. Reports failures to the Federal Electricity Commission at
through the maintenance manager.
d) Oil switch cabinet for transformer protection. Check the
operation of the switch and its overload trip coils.
e) Checks to disconnect a transformer and the method of
reset it. These tests are performed periodically and are important if in
At some point, we have to disconnect a transformer.
f) Transformers. It supervises the regulation of low voltage through the
tap changer located on the exterior.

2. LOW VOLTAGE EQUIPMENT. Electrical maintenance includes the following

aspects: Review of the general board, cabinets, switches, blades, etc.
Conduct periodic tests of the emergency plant. Verify its operation.
of the power and normal lighting panel, as well as the thermal switches
magnetic.

3. LIGHTING AND CONTACT NETWORK. Check the operation and provide

maintenance for each circuit, as well as protection for them with switches.
In order to achieve an efficient light level, as close to the original as possible, clean
and regularly changes the lighting units; of course, replenishes each
unit that melts.
It is responsible for replacing drivers, switches, contacts,
switches, etc., taking care to maintain their characteristics of the
originally installed, except in cases where modifications are required
substitutes for different traits or characteristics.
 [Link] NETWORK. Check the operation of the main lines of
power supply to panels, as well as the power circuits to motors and
team in general.
Correct the detected failures and replace equipment that is in poor condition.

5. ELECTRICAL EQUIPMENT. Check the operation and correct faults of the equipment.
electric appliances used in the hotel rooms (blenders, extractors,
fans, electric coffee makers, vacuum cleaners, refrigerators, equipment of
laundries and toasters.

6. In the hotel's special events, install the sound equipment (microphones,

speakers, amplifiers, etc.), as well as the lighting according to the type of
event.

Job Profile:

yEducation: Technician in electricity

y2 years
yBasic knowledge: electricity
yAge: 25 years or older
yMale
yLanguage: Spanish
 Job Description
Job Title: Plumber
Direct Boss: Maintenance Chief

Generic Description: Receives orders from the maintenance chief and is

responsible for the general maintenance of aqueduct facilities.

Specific Description:
yKnow how to handle the tools.
yEvaluate the quantity and quality of the materials used.
yHe knows the water distribution and drainage system perfectly.
hotel
yLearn at least 3 ways to soften water.
yInstall and supervise all types of water pumps.
yRepairs water, gas, and steam leaks.
ySupervises and repairs kitchen equipment (cafeteria, stoves, kettles).
ySupervises and repairs bathroom equipment (faucets, toilets, showers, flushometers)
yMakes repairs to any bathroom furniture.
yChange packaging.
yInstalls all types of valves.
ySolder with tin or silver.
yUnclog and correct overloads in the drainage.
yRepairs water filters (backwashed or regenerated).
yRegenerates water softeners.
yInterpret plans in which there are water, steam, and lines.
gas.
ySupervises tanks.
yAnalyze, in coordination with the maintenance chief, the water pressure.
yInterpret and correct the pH of the water.
yDevelop, in coordination with the maintenance manager, programs for
preventive maintenance in plumbing.

Job Profile:

yEducation: Plumbing Technician

yWork Experience: 2 years
yBasic knowledge: plumbing
andAge: 25 years or older
andMale
yLanguage: Spanish
 Job Description
Job Title: Mason
Direct Boss: Maintenance Chief

Generic Description: He is responsible to the maintenance manager for the

masonry work.

Specific Description:
yGet to know and apply the tool.
yApply the different construction materials.
yTrace and level.
yHe/she is excavating.
yPick up stone.
yMake mixtures.
yIt makes compacting.
yFactory of Dalas.
yHit the wall.
yPlace footings.
yBuild and place castles.
yMakes enclosures.
yPlace beams.
yManufactures vaults.
yApply concrete.
yMakes bricklaying.
yTile factory.
yThere are low points.
yInstall drainage.
yPlace mosaic.
yPrepare a concrete floor.
yMake side dishes.
yEnjarra.

Job Profile:

yHigh School
yWork Experience: 2 years
yBasic knowledge: masonry
yAge: 25 years or older
yMale
yLanguage: Spanish
 Job Description
Job Title: Gardener
Direct Boss: Maintenance Manager

Generic Description: He is responsible to the maintenance manager for the

gardening work.

Specific Description:
yLearn the handling of tools used in gardens (pruning shears,
scissors, rakes, hoe, etc.
yLearn techniques for general garden maintenance.
yLearn planting techniques.
yLearn irrigation techniques and apply them.
yApply the appropriate fertilizers according to the type of plant.
yApply insecticides according to the type of plant.
yIt is responsible for the decoration and adornment of plants and gardens.
yPerform grafts on the plants.
yMakes plant transfers, applying special techniques.
yHe is responsible for the maintenance and general cleaning of the gardens.
yRequest materials from the general warehouse with authorization from the manager.
for maintenance.
yResponsible for cleaning the garden areas.
yRequest missing materials for your work.
yHelp the maintenance and purchasing manager in the selection of
garden suppliers.
yResponsible for the watering of plants and gardens.
yIn charge of lawn mowing.
yResponsible for the creation and maintenance of the nursery and
hotel plants.

Job Profile:

yEducation: Baccalaureate
yWork Experience: 1 year
yBasic knowledge: gardening
yAge: 21 years or older
ySex: indistinct
yLanguage: Spanish
 Job Description
Job Title: Pool Manager
Direct Boss: Maintenance Chief

Generic Description: He is responsible to the maintenance chief for the

pool care.

Specific Description:
ySupervise the operation of the filtering system and make repairs
ySupervises and makes changes to nozzles and connections, especially in:
Drains.
Nozzles for sweepers.
nozzles for filtered water return.
Surface skimmers.
yHe is responsible for the maintenance and repair of reflectors and boxes.
registration of underwater lighting.
yHe is responsible for the cleaning of the pool through proper management of
equipment (underwater vacuum, hose, connector, wall brush, net
take out leaves, etc.)
yApply the chemical compounds for proper maintenance and presentation
from the pool (chlorine, acids, disinfectants, colorants, etc.).
yEstablish in coordination with the maintenance chief, schedules for the
good use of the pool in order to save energy.
yIn the pools that have water temperature control, it performs
periodic reviews of the system and corrects failures.
yCarry out regular inspections of the trampolines.
yCheck the cork line dividing the deep areas from the non-deep ones.
deep.
yIn some hotels, they are responsible for the general cleaning of the pool area.
yCollaborate with the maintenance manager in scheduling the
total maintenance that is given to the pool annually. (The pool is emptied
completely to provide maintenance to floors, tiles, lighting,
filter, etc).

Job Profile:

y High School
y1 year
yBasic knowledge: maintenance
yAge: 21 years or older
ySex: indistinct
yLanguage: Spanish
 Job Description
Job Title: Comptroller
Direct Boss: General Manager

Generic Description: Your acThe activity consists of the preparation and presentation of
the Financial Statements and the supervision of all accounting tasks.
You will also need to prepare the necessary budgets and statistics.

Specific Description:
Continuous functions:
ySupervise the work of the staff under your responsibility.
yReview and authorize the daily report for management.
yVerify that the operations are recorded in accordance with the standards.
established.
yReview and authorize check policies, as well as the receipts that
suspend the disbursement.
yReview and authorize the daily food and beverage report.
ySigning of checks prior to review and analysis of the vouchers.
yReview and analysis of consumption made by executives.
yReview and analysis of daily bank report
yDaily review of cost and revenue analysis.
yAuthorization of daily policies and income.
yDaily review of accounts receivable and payable policies.
yLoan approvals for employees.
yAuthorization of advances to suppliers.
yEnsure that the company meets tax requirements.
yContinuously monitor the compliance with the company's business plan.
y Ensure that the computer department complies with the
procedures.
yImplement cash counts in the registers.
yPrepare a cash management study according to financial objectives.
established

Periodic functions:
y Prepare the operating budgets monthly.
yReview and authorize the employees' payroll weekly
Unionized, biweekly the payroll of the trusted personnel.
yPrepare the Financial Statements monthly, as well as their schedules.
analytics, within the time limit set by the company.
yCompare budgets and actual expenses, commenting on the origin of the
variations.
yReview and authorize all policies that are created during the month.
yReview and authorization of supplier accounts for payment.
yAnalysis of financial statements and their comparison with budgets for
detect faults and correct them.
 yBank loan control for timely payment and avoid paying
interests.
yReview of the auditing of financial statements.
yReview of insurance policies, monitoring their expiration.
yMonitor the update of permits and licenses.
yReview and analysis of inventories of all the hotel warehouses.
yMonitor that the accounting, warehouse, purchasing, and cost departments
they fulfill their functions.
yParticipate in the meetings of the executive and finance committee.
yPresent monthly financial statements.

Occasional functions:
ySupervise the accounting area of the subsidiary companies.
y Conduct research or analysis tasks required by your supervisors.
immediate.
yAuthorization of the computer system maintenance contract.
yApplication for bank credit lines.
yAttend to external auditors that are contracted and provide them with the information that
require.
yMonitor compliance with the established policies in the areas under your
responsibility.

Areas of Work of the Controller:

yControl of reception boxes and surveillance in the implementation of the system.
yControl and surveillance of departmental boxes.
yNight audit of both rooms and all the centers of
consumption.
yReservation deposit system.
yCredit policies, review of the system.
yVault cash count policies and control systems.
yAccounting systems, including: Revenue audit, general cash,
accounts receivable, payroll, warehouses, inventories, and accounting books.
yControl of food and beverages that includes: Receipt of merchandise,
storage and dispatch.
ySupervision of the work of the food and beverage controller.
yReview of banquet contracts
yReview of event deposits and payments.
yAccounting records
ySupervision of external service contracts
ySupervision of contracts with concessionaires.
ySupervision in the preparation of financial statements.
yInterpretation of financial statements.
ySupervision of tax payment.
y Preparation and interpretation of statistical reports.
yPreparation and integration of income and expenditure budgets.
 yRecommendations for additional fields in budgets.
ySupervision of the purchasing system.
ySupervision of the stewards department in equipment inventory and
cooking materials.
ySupervision of the personnel department in: Contracts, benefits,
payroll, overtime, and collective contracts.
ySupervision of housekeepers in expenses, inventories, supplies, and reporting
of the housekeeper
ySupervision of the laundry and dry cleaning department in cost and analysis
of monthly results.
ySupervision of the security department regarding: Taking of
time, alarms, safes, garbage review, reports of
waste, etc.
ySupervision of the maintenance department in expenses and payroll.
Authorization of payments for electricity, water, and gas.
ySupervision of the reception department regarding: Rates,
adjustments, discounts, returns, deposits, groups, reports of
occupation and courtesies.
ySupervision of the sales department regarding: Contracts,
exchanges, events, trips, expenses, group instructions,
representatives, etc.
ySupervision of food and beverage management regarding: Prices,
advertising, supplies, inventories, contracts of musicians and artists, costing,
budgets, exchanges, food and beverage costs, payroll,
event contracts, inventories.
ySupervision of the telephone department regarding: Rates for
calls, reports, official calls, review of the billing receipt of
long distance calls.
yReview of service charges in the business center.

Job Profile:

yEducation: Bachelor’s Degree in Accounting, CPA license

yWork Experience: 3 years
yBasic knowledge: Accounting
yAge: 30 years or older
yGender: unspecified
yLanguage
 Job Description
Job Title: Counter
Direct Boss: General manager

Generic Description: Supervises the operation of the different sections

from the accounting department

Specific Description:
ySupervises the operation of the different sections of the department.
of accounting (credit and collection, payroll, cash, night audit,
income audit, accounts payable, accounts payable, warehouse, etc.
yReviews policies (income, expenses, banks, etc.).
yPrepare monthly adjustment policies.
yPrepare the income statements.
yReview the documentation before signing the check.
yAuthorize payments from the general cash.
yPrepare the balance sheet.
yPrepare monthly and annual tax returns.
yMakes payments for licenses, permits.
y Draft general warehouse receipts.
yReview the journals and ledgers.
yPerforms bank reconciliations.
yIt makes reconciliations of income statements.
yMakes balance sheet account reconciliations.
yVerify account reconciliations of suppliers and customers.
yAuthorize the payroll.
yCarry out calculations for depreciation and amortization.
yIntegrate the budgets.
yKeep important documents for the hotel (insurance policies, promissory notes,
checks, stocks, etc.
yDirect supervision of warehouse operations.
y Monthly reconciliation of food and beverage inventories
yReconciliation of maintenance inventories and housekeeping.
yDebugging of financial statements
yReview of the payroll.
yPreparation of annual and special statements.
yResponsible for the update of licenses and permits.
yAssists the controller in some of his tasks.

Job Profile:
yEducation: Bachelor's Degree in Accounting, CPA license
yWork Experience: 3 years
yBasic knowledge: Accounting
y30 years or older
 Job Description
Job Title: Credit and Collection Manager
Direct Boss: Counter

Generic Description: He is responsible for carrying out the collections of the

employees, companies and granting loans.

Specific Description:
yReceive from the income auditor the documentation that is categorized as
accounts receivable.
yCheck the data in the documentation.
ySend to collect the accounts inside and outside the city.
y Send payment reminders.
yReceive payments by applying them to the portfolio through the computer.
ySupervises high guest balances.
yPrepare settlements by credit card.
yPrepare collection policies for the day.
y Receive the deposit slips for the money that the collector gives to the cashier.
general.
yReceive the collection report made by the collector.
yMakes current account reconciliations.
yEstablish analytical relationships of clients by account age.
which is presented monthly to the controller and the general.
yTurn difficult accounts receivable over to the collection agency.
yPrepare a policy for uncollectible accounts, submitting it for authorization to
management and control.
yPrepare monthly adjustment policies for discounts or applications
mistaken.
yInvestigate the credit applications.
yExchange credit information with other hotels or companies.
yMonthly presents the list of exchange accounts.
yOpen credit accounts.
yKeeps the list of hotel clients updated to whom it is granted
credit.
yKeeps the list of companies or people updated to whom not
they should be credited for the great difficulties in collecting accounts.
yMake credit notes.
yCharge employees for responsibilities.

Job Profile:
yEducation: Bachelor's degree in Accounting or in progress
yWork Experience: 2 years
yBasic knowledge: Accounting
y25 years or older
 Job Description

Job Title: Accounts Payable Manager

Direct Boss: Counter

Generic Description: He is responsible for making payments to suppliers.

Specific Description:
yReceive invoices from suppliers.
yExtends against receipts.
yPrepare and issue checks for suppliers
andReconcile purchase order, warehouse receipt, and invoice.
y Prepare checks for cash replacements and payroll.
yMake payments to suppliers.
yPrepare daily checking account statements.
yPrepare an expense policy daily.
yIt provides a monthly analytical report of suppliers with seniority of
balances.
yPay dealers for accounts charged to guests.
yPay the musicians who work at the hotel.
yVerify the arithmetic calculations to find the total of each invoice.
ySupervise the legal requirements that invoices must have.
yKeep track of purchase orders.
yKeep track of warehouse receptions.
yIssue urgent checks eventually to suppliers or as instructed.
direct from the controller.
yArchive daily every invoice copy you receive from the accountant with the
receipt stamp from the warehouse or the maintenance department.
yKeep the payment schedule for services such as; Electricity, water and
phones.
yIt carries the calendar for the payment of tax obligations.

Job Profile:

yEducation: Bachelor's degree in Accounting or in progress

yWork Experience: 2 years
yBasic knowledge: Accounting
yAge: 25 years or older
ySex: indistinct
yLanguage
 Job Description

Job Title: Payroll Manager

Direct Boss: Counter

Generic Description: He is responsible for performing the time calculations of the

employees and makes the payments.

Specific Description:
yReceive the attendance reports of the staff from the departments of the
hotel
yCheck the cards that employees mark when entering and leaving.
work.
yCompare reports with cards and investigate the differences between them.
y Calculates salaries and wages for employees.
yCalculate the taxes and insurance that employees must pay.
yCarry out deductions for different concepts (loans,
responsibilities, adjustments, union dues, etc.
yTotalize the payroll that each department must pay.
yCalculate the total payroll to be paid.
yPrepare the envelopes to deposit the money that is paid to each employee.
yBring the file of all the payrolls.
yCalculate the amount to be paid when employees go on vacation.
yCalculate the bonuses for the employees.
yCalculate the amounts paid for severance payments.
yControl loans to employees.
yControl the savings box.
yFile the annual tax return

Job Profile:

yEducation: Bachelor's degree in Accounting or related field

yWork Experience: 2 years
yBasic knowledge: spreadsheet
yAge: 25 years or older
y undisclosed
ySpanish / English
 Job Description

job_title Revenue Auditor

Direct Boss: Counter

Generic Description: He is responsible, before the general accountant, for the control of
all the hotel income.

Specific Description:
yReceives and supervises the work of the night auditor.
yCompare the room count from the night audit with the
reports from the housekeeper and investigate differences.
ySupervise that the application of the rates in the rooms is correct.
y In hotels where there is no cost controller, monitor prices of
food and beverages.
ySupervise that the discounts or courtesy are applied according to the
established policies.
ySupervises the report of credits granted to clients and subsequently it
send to the credit and collection department.
ySupervises the validity of the coupons used to pay bills.
ySupervises the correct application of deposits and 'no shows'.
yIn some hotels, you receive the sealed envelopes from the cashiers.
departmental with the product of the previous day's sales (Delivery to
general cashier the cash contained in them
yPerform periodic cash counts for the boxes that exist in the hotel.
yConduct investigations into the accounts of clients who left without
pay (In some cases charges to responsible employees are made)
ySupervise the 'invoice control' that is carried out at the reception desk.
yCheck and command controls used in restaurants and bars of the
hotel
yIn some hotels, he is responsible for the preparation of the receipt and collection.
the monthly rent that the concessionaires must pay to the hotel.
ySupervises the work of his assistant (the general checker).
yPrepare the following reports:
The state of bank accounts.
Cash refunds.
Cash sales.
Deposits for reservations.
Accounts receivable.
y Prepare the daily report for management, which includes:
Credit sales.
Cash sales.
Room statistics.
Cash movement.
Bank movement.
Accounts receivable.
 yIn hotels where tips are charged to all guests, it is the
responsible for managing the daily, weekly, monthly, and annual control of it.
ySupervises the correct application of adjustments.
ySupervises the correct refund of money to the guest upon their departure.
ySupervises the application of discounts and courtesy to accounts.
yReview canceled checks for food and beverages.

Job Profile:

yEducation: Bachelor’s Degree in Accounting

y Work Experience: 2 years
yBasic knowledge: auditing
yAge: 30 years or older
ySex: undetermined
yLanguage
 Job Description

Job Title: General Chequero

Direct Boss: Accountant

Generic Description: Receives orders from the revenue auditor, receives and organizes.
the checks.
.
Specific Description:
yReceive and organize the used checks and orders.
yConduct checks of orders with prepared checks and report to
income auditor any anomaly.
yVerify through sampling that the application of prices in food and
drinks should be the right one.
yEnsure that the numbering of the checks is correct according to the report.
from the cashier
yMonitor the stocks of checks and vouchers and supplies them to the
departments
yControl, through a special book, all cheques, orders
delivered in each department.
yCheck that the orders received in the kitchen have their receipt.
respective.
yHe is responsible for the proper filing of used checks and orders.

job_profile

yEducation: Bachelor's degree in Accounting or related fields

yWork Experience: 2 years
yBasic knowledge: issuing a check
yAge: 25 years or older
ySex: indistinct
yLanguage: Spanish / English
 Job Description

Job Title: Head of Cashiers

Direct Boss: Counter

Generic Description: He/She is responsible for the proper operation of the cash registers.
located in bars, restaurants 'room service' and banquets (Not the box of
reception

Specific Description:
ySelect staff in coordination with the hotel controller.
new income.
yShe is responsible for the training of the staff under her charge.
yAssign work shifts.
yTake attendance of your staff to send the respective report.
ySupervise that the work systems are applied and that they are complied with.
established policies.
yDesign staff for special events.
ySupervises the team in operation.
yTemporarily substitutes for the cashiers when they need to be absent.
position.
yReport anomalies to the accountant.
yAdvise the cashiers to never run out of stationery such as:
reports, summaries, statistics, checks, etc.
yResponsible for ensuring that the cash boxes have enough change.
yIf a cashier does not show up for their shift, the supervisor or another person will take over.
to designate, in charge of receiving the shift from the cashier that is leaving.
yIn coordination with the accounting department, conducts audits on
cashiers.
yWatch the cash handling, especially the control of dollars.
yTemporarily cover for the cashiers. (When going to eat or go to the bathroom).

Job Profile:

yEducation: Bachelor's degree in Accounting or related fields

yWork Experience: 2 years
yBasic knowledge: handling cash registers
yAge: 25 years or older
yindistinct
yLanguage
 Job Description

Job Title: Departmental Cashier

Direct Boss: Accountant

Generic Description: Learn how to use the computer, the calculator or the
calculator.

Specific Description:
yKnow how to use the computer, the adding machine or the calculator.
yCheck the correct date on the cash register or computer.
yReceive or deliver the pending items as appropriate.
yCheck that the materials used are complete.
yReceive the petty cash fund.
yKnow the credit policies of the hotel.
yControls guest consumption checks (keeps a sequence of them), to
give a check number to the employee who is responsible
of its collection.
yAuthorize the waiters' orders so that the cooks can fulfill them.
bartenders.
yRegister the customers' consumption at each table on the computer.
yCheck the generation of the payment check through the computer.
ySupervise that no food or drinks are served without the authorized order.
through the ATM or through the computer..
y Give the checks that will be charged to the clients to the waiters.
yReceives payments made by customers from the waiters.
ySeparate the settled checks into three forms:
Cash: national currency, dollars, traveler checks, and cards
credit
Accounts Receivable: Authorized Names and Signatures
Guests: The charges that the hosted people sign with
credit.
yWhen receiving payments with credit cards, you should check:
a) Card numbers and the promissory note.
b) Authorization of the point of sale terminal.
c) Expiration date
d) Signature comparison.
ySend the guest checks immediately to the reception desk.
yWhen receiving traveler checks, verify their validity and compare signatures.
yPay the waiters the tips for the checks that include it.
tip included in the total.
y Keep track of the tips paid.
yKeep statistical control through the computer of:
Cutlery served.
Sold dishes.
 Buffets sold.
Sales by waiter.
Wine sales.
yIn restaurants where waiters are given commissions on sales
In wines, the cashier keeps track of the sales of each person.
yAt the end of your shift, perform the cash register closing.
ySend the night audit its report, properly reconciled with the
computer or against the audit tape of your cash register.
yAnnex to the delivery report:
List of granted credits.
Returns relationship.
Analysis of promotional and courtesy notes.
Daily report of closed bottle sales.
ySend the cash concentration envelope to the general cash desk, indicating the
cash sales minus the tips paid.
yThe morning shift cashier hands over the cash register key with the
background of the afternoon shift; this in turn, at the end of his shift he
will deliver it or deposit it in the reception box.
yIn some restaurants and bars, it is responsible for the sale of some
articles such as: cigarettes, matches, aspirins, etc.
y In those cases where food or beverages are transferred between kitchens.
The cashier will prepare the departmental transfer forms.
in which he will detail the type and quantity of food or beverages
what is being delivered. The place where the cashier sends these forms may
varies according to the hotel's policies, but in some hotels, they send the original
to the stock clerk and attach a copy to your report.
andIt remains informed, through a list in alphabetical order or the
guest computer that have authorized credit. Which
They must pay for their consumption in cash.
yIn some hotels, the coffee shop and 'room service' cashiers are
responsible for keeping the information updated on the computer
yRequest materials and stationery from the warehouse.
yIn some restaurants or cafes, they do the work of the order taker.
for room service.

Job Profile:

yEducation: High school diploma or currently pursuing university studies

y2 years
yBasic knowledge: handling cash registers
yAge: 25 years or older
ySex: indistinct
yLanguage
 Job Description

Job Title: Reception Cashier

Direct Boss: Counter

Generic Description: Learn to operate the computer, the calculator or the

calculator.

Specific Description:
yKnow how to operate the computer or cash register.
yKnow the basic principles of accounting.
yKnow the English language.
yKnow the hotel policies for handling the cash fund.
yLearn how to manage credit cards
yKnow and apply the discount policies.
yKnow and apply accounts receivable policies.
yKnow how to handle traveler's checks
y Receive and deliver the cash fund and the pending items for the day.
yManage guest account statements.
y Charge to the guests' accounts through the computer.
consumptions that have been made in the hotel.
yReceive payments from customers by issuing the corresponding receipt.
yHandles the following machines: Computer or cash register,
yOn the computer or cash register, perform the following
accounting movements:
oCargos.
the fertilizers.
Transfers
Corrections
Adjustments
yIssues refunds to guests according to established policies.
yProvides money loans through authorized vouchers.
yMake some emergency payments with the appropriate authorization.
yParticipate in the audits that are conducted periodically.
y Cobra guest accounts at their departure.
yEvaluate the hotel services at the guest's departure, wishing them well.
travel and inviting him to return.
yDeliver the cash register output to the customer.
yNotify the division manager of rooms about the anomalies in the accounts.
yUpon finishing your shift, classify the paid accounts (cash, cards)
credit, to be collected, etc.
yExchange money for guests.
yControls safety deposit boxes.
yAt the end of your shift, prepare or generate through the computer the
following reports:
 Cash relationship.
Accounts receivable.
Adjustments.
Transfers
Effective to guests.
yWhen the cashier works the night shift, they perform the following
additional activities;
yLoad rents to rooms with the help of the computer
yApply deposits for reservations with the computer
yCheck high credits and balances.
yIn some hotels, they control the keys to warehouses or storage rooms when
this is closed.
yDeposit your concentration envelope in the safe box at the end of the
shift.
yCarry out continuous cleaning of the Pit (Place where the receipts are placed and
guest registration card.

Job Profile:

yEducation: High school diploma or currently pursuing university studies

yWork Experience: 2 years
yBasic knowledge: handling cash registers
yAge: 25 years or older
yindistinct
yLanguage
 Job Description

Job Title: General Cashier

Direct Boss: Counter

Generic Description: Receive the daily income at the hotel to prepare the
respective report

Specific Description:
yReceive the daily income at the hotel to prepare the respective report.
yGather all the over-reports from the tellers.
yVerify that the funds match the reported total.
yReport to the revenue auditor, shortages or surpluses.
yPrepare a cash income policy.
yDeposit the cash received in the bank.
yManages a fixed general cash fund.
yMake payments to suppliers.
yPrepare expense vouchers.
yMake the necessary refunds.
yRequest reimbursements to complete your petty cash fund.
yProvide change to the cashiers.
yKeep track of the foreign currency received at the hotel.
yReceive payments from concessionaires for the rental of premises.
yPay the salaries of the hotel employees.
yAdvance payments on employees' salaries, subject to prior authorization
of the general accountant.
yIn some hotels, you pay taxes, water, electricity through the bank.
phone
yProvides tax withholding certificates.
yPay vacations and settlements.
yPay bonuses.
yControl meal vouchers.
yPrepare the daily income concentration report.

Job Profile:

yEducation: High school diploma or currently pursuing university studies

y2 years
yBasic knowledge: handling cash registers
yAge: 25 years or older
ySex: indistinct
yLanguage: Spanish / English
 Job Description

Job Title: Warehouse worker

Direct Boss: Accountant

Generic Description: He is responsible, to the hotel accountant, for the management of the
warehouse.

Specific Description:
andReceive goods from suppliers.
yEvaluate the quality, quantity, and price of the merchandise.
andReject merchandise that is in poor condition or at an unsolicited price.
yStore the merchandise properly.
yModify the warehouse cards manually or with the computer according to
the inputs and outputs.
yEstablish the rotation of the stored merchandise.
yManage a petty cash fund for minor purchases.
yEvaluate the legality of the sales notes.
yReceive and fulfill requisitions to the departments.
yCost requisitions or through the computer
yPrepare reports of warehouse entries and exits manually or with the
computer
yRaises periodic inventories of merchandise in units and values.
yEstablish maximums and minimums of goods by mutual agreement with the
department heads.
yAdvises the purchasing manager on purchase requests.
yIn some hotels, they make the respective charges and credits upon checkout.
Goods will be processed automatically if a computer is available.
yCheck the cleaning and arrangement of items inside the warehouse.
ySupervises the periodic fumigation of the warehouse
yApply sanitary measures for the warehouse.
yResponsible for dating the merchandise upon entering the warehouse
yWatch the shelf life of the food.
yMakes purchase requests for food according to maximums and minimums.
yHe/She supports the accounting staff in taking inventories.
yNotify the department head about the arrival of goods.
y Reject some merchandise for not meeting quality standards (Notify to
purchasing department
yPrepare credit notes.
ySupervises the work of their assistant.
yEstablish a log for controlling the warehouse keys when it
it closes.
yAuthorize the release of goods for events and banquets.
Job Profile:

yEducation: Bachelor's Degree in Business Administration

yWork Experience: 2 years
yBasic knowledge: inventory management
y Age: 25 years or older
ySex: unspecified
yLanguage
 Job Description

Job Title: Operations Director

Direct Boss: General Manager

Generic Description: He is responsible for the optimal operation of the hotels.

from the chain, through the strategic planning of the Division areas
rooms, food and beverages, maintenance, purchasing and public relations.

Specific Description:
a) Planning:
yProvide the general guidelines in terms of profitability
expected in each of the hotels, for the preparation of the
annual operating budgets and their presentation to management
general for your review and approval.
yPrepare the revenue plans in coordination with the commercial director.
marketing, as well as the specific action plan to follow for each one
of the hotels.
yIn coordination with the general managers, prepare the annual plan.
strategic action of each hotel.
yIn coordination with the general managers, review and authorize the plan of
investment and capital expenditures, to be presented and approved by the
director general.
yDevelop the annual plan of meetings and visits to the hotels that are under your care.
responsibility.
yEstablish the guidelines, policies, and corporate purchasing catalog.
ensuring to meet the price and quality needs of the different
products and supplies.
yReview and authorize the departmental action plans of each one of the
hotels.
y Attend meetings of the management committee.
y Reports at the management committee meetings the advances and
strategic needs of hotels
yIn coordination with the Commercial direction, develop the action plan and
coordinates all activities for the promotion at the opening of the
new hotels.
yEstablish policies for the maintenance of the facilities of the
hotels.
yIn coordination with the sales director, establish a relationship program.
internal and external publics.
ySubmits its work program annually to the Director General and
meets with him monthly to evaluate the results.
yPromotes the implementation of work programs for managers of
each hotel.
B) Organization:
yReview and update the hotel organizational chart according to the
business needs.
yReview and update the job descriptions of the managers of each one.
of the hotels.
yIn coordination with the corporate director of human resources, it ensures
the update of the continuous improvement guide that allows for the
adequate operation of each of the hotels.
yEstablish strategies and oversee the correct application of standards and
processes according to the continuous improvement guide.
yIn coordination with the corporate human resources manager, it ensures
the constant updating of all employees to keep us in the
avant-garde.
yResponsible for ensuring the implementation and compliance in each one
of the hotels of the agreements made in the steering committee.
yIn coordination with the human resources director, ensure the proper
recruitment and selection process of candidates for management positions in
the hotels.
ySubmit candidates for hotel managers to the general management for
your approval.

C) Implementation:
yEstablish quality standards for guest service throughout the
chain.
ySet the goals regarding guest satisfaction indices
expected in each of the hotels and guides the actions to achieve it.
yImplement operation policies in all areas that are under their
responsibility.
yImplement in coordination with the director of finance, policies of
credit.
yImplement in coordination with the human resources director, policies
from that area.
yImplement in coordination with the sales director policies in that
area.
yImplement savings programs with the cooperation of all managers.
energy.
yDevelop and implement methods for evaluating the service in
hotels.
yPromote the implementation of the on-duty executive in each of the
hotels.
yPromote the implementation of the emergency manual.
yPromote the implementation of the Incognito Inspector Guest.
yPromote the implementation of maintenance programs for the
facilities and equipment.
yImplement quality standards for food and beverage areas.
 yReview the advertising campaigns in coordination with the sales director.
corporate and each hotel's.
y Promotes through the human resources department a policy of
open and continuous communication.
yPromotes programs through the human resources department
incentives and motivation for staff.
yPromote the implementation through the human resources director
training programs in all areas of the hotel.

D) Supervision and Control:

yEvaluate the performance of each of the managers based on the results.
quantitative and qualitative.
yAnalyze the income statements of each one monthly.
hotels, investigating deviations from the budgets and establishing in
Coordination with general managers on future actions to correct them.
yConduct inspection visits (Scheduled and unexpected) to each one of
the hotels and set dates for the resolution of pending issues and corrections
detected faults.
yIn coordination with the human resources manager, participates in the
review and authorization of collective labor contracts.
yParticipates in the planning and authorization of salaries for general managers
executive staff.
yAuthorize purchases of fixed assets according to the company's policies.
yIt conducts qualitative result analysis of hotels.
yIn coordination with the sales director, analyze monthly the
results of the promotion programs of each hotel.
yAuthorize in coordination with the human resources management the
hiring, promotion, or dismissal of executive staff from the hotels.
yIn coordination with the human resources department, analyze the policies.
of the company's wages and salaries. It also authorizes the increases of
salary.
yMeets at least once a month with each of the managers to
review and evaluate their work programs

Other Functions:
yEstablish strategies to replace managers in situations of
emergency.
yEnsures the correct delivery and reception of the hotels to the new ones
managers.
yAuthorize each hotel to affiliate with business organizations and clubs.
yRepresent the string in special acts.
yAuthorize unbudgeted expenses, according to established policies.
yAssists the general director in decision-making.
yParticipates in coordination with the sales director in special events
to attract customers to hotels (foreign visits, visits to companies
 important, tourist markets, attention to familiarization groups,
travel agents, etc).
yAttend the Sales Management meetings as a guest.
yAttend the Finance Department meetings as a guest.
yAttend as a guest at the Human Resources Management meetings.
yAttends the meetings of the General Directorate. (Attends: The General Director,
Sales Director, Finance Director, and Human Resources Director.
yPromotes the implementation of emergency programs when the
The results of the hotel operations are not satisfactory.
yHold meetings with all the hotel managers to establish and provide to
to know new policies, procedures, controls, and standards in
operation of the hotels. As well as to maintain an exchange of ideas
and suggestions that help improve our operation. (To these meetings of
operations director with the managers, invites the director to participate
sales, the finance director, and the human resources director.

Job Profile:

yEducation: Bachelor's degree in Business Administration or related fields

yWork Experience: 2 years
yAge: 30 years or older
ySex: indistinct
yLanguage
 Job Description

Job Title: General Manager

Direct Boss: Board of Directors

Generic Description: He is responsible for the optimal operation of the hotel.

Specific Description:
A) Planning:
yIn coordination with the Comptroller General, plans the preparation and review
from the budget of income and expenses.
yAnnually develop the action plan of the department heads and the
quarterly review of said plan.
yIn coordination with the department heads and the general controller,
develop the annual investment plan.
yDevelop remodeling programs in coordination with the heads of
department.
yElaborate, in coordination with the department heads and the head of
maintenance, the disaster plan.
yAuthorize the marketing plan developed by the sales manager
yPlan everything related to rates and prices at the hotel.

B) Organization:

yDevelop and periodically review the hotel organizational chart.

yPrepare job descriptions for department heads and review them.
periodically.
yOrganize meetings with department heads.
yOrganizes programs with the cooperation of department heads for
accident prevention.
ySupervises the implementation of operational manuals for the departments
from the hotel.

C) Implementation:

ySet goals and service standards mainly regarding

customer satisfaction, employee motivation, and cleanliness.
yImplant programs to increase production in all areas of the
hotel.
yImplement, in coordination with the maintenance chief, programs of
energy saving, building conservation and material conservation
team.
yImplement the participation of all department heads in the
general problems of the hotel; accepts suggestions.
yImplement operational policies.
 yPromotes the implementation of standard purchasing specifications.
yPromotes the implementation of standard kitchen and bar recipes.
yImplants, in coordination with the department heads, policies of
credit.
yPromotes the implementation of the internal work regulations.
yPromotes the implementation of training courses for the staff.
yPromotes the implementation of renovation programs.
yPromotes the implementation of the internal public relations program and
external.
yPromotes the implementation of work plans in each department of
hotel

D) Control and Evaluation:

ySupervises the work of all department heads under their charge.

ySupervises the work of all employees in the hotel; notifies the manager of
respective department the observed faults in the employees to your
cargo.
yHe makes regular rounds of all the hotel facilities and, when
if time allows, check the rooms.
yIt conducts periodic reviews of the kitchen, mainly focusing on the aspects of
organization, control, and health.
yAnalyze daily the sales and occupancy of the previous day in the hotel,
comparing them with the operating budget. Investigate differences
significant.
ySupervises the purchasing operations at the hotel, which must be carried out.
to carry out according to established policies. In some hotels it authorizes orders
of purchase.
ySupervises the financial statements monthly in the following
aspects:

Room revenues.
Food income.
o Beverage revenues.
Laundry income.
Phone revenues.
Other income.
Discounts.
Salaries and wages.
Maintenance expenses.
Room expenses.
Food expenses.
Beverage expenses.
Sales expenses.
Administration expenses.
o Energy expenses.
 Expenses for insurance payments.
Depreciation and amortization.
Operating utility.

yAnalyze the cost of food and the cost of drinks.

yAnalyze the utility of the hotel departments.
yAnalyze the profit percentage of each department.
ySupervises the productivity of the hotel laundry on a monthly basis.
ySupervise the following aspects of auditing:
Credit and collections.
Assets.
Current liabilities.
oRentas.
Concessions.
Bank credits and issued obligations.
Control of food and beverages.
Physical inventories.
Various debtors.
Advances for orders and contracts.
Accumulated expenses and estimates.
Cash flow.
ySupervises the monthly trial balance.
ySupervises and authorizes the payroll.
ySigns checks jointly with the controller.
ySupervise that the following meetings take place:
Executive board.
yDivision board rooms.
Food and Beverage Committee.
Sales and reservations board.
Finance and Credit Board.
Board for budget preparation.
Purchasing Board.
o Courtesy Committee Meeting.
Hygiene and safety committee meetings.
Meetings of the joint commission for training and instruction.
yIt conducts periodic reviews of:
Warehouses.
Banquet service.
Advertising and promotion.
Reservation control.
Kitchen equipment.
Room cleaning.
Food and beverage quality.
yIn some hotels, it monitors high guest balances.
yAnalyze the weekly, monthly, and annual forecast.
yAnalysis of changes to room rates.
 yAnalysis of price changes for food and beverages.
ySupervises the work of his secretary.
yMonitor compliance with established policies and procedures.
yPeriodically review the work plans in each department
yContinuously check rooms.
yAnalyze the occupancy forecasts.
yInventory analysis of material and equipment.
yConduct periodic reviews of menus.
yHe/She conducts regular reviews of the warehouses.

E) Customer Satisfaction:

yIt makes periodic rounds to assess the quality of service and courtesy
of the employees.
yConduct a monthly evaluation of customer feedback.
yIn some hotels, they respond in writing to guests who filled out a
comments questionnaire.
ySupervises the performance of employees, mainly those who give
a direct service to the customer.
ySupervises the correct application of guest history cards.
yImplement, through the department heads, courtesy programs.
ySupervise the presentation of the dishes.
yHandles guest complaints.
yAttend to guests categorized as special attention or VIPs.
yAttend guest meetings promoted by the department of
public relations.

F) Relationships with employees:

yEstablish an open door policy with all employees of

hotel.
yWelcome all new employees.
yParticipate with the hotel employees in meetings, such as anniversaries.
from the hotel, Christmas party, New Year's toast, etc.
yReceive minutes from department meetings; if time permits,
assist them to motivate employees, solve problems, and listen
suggestions.
ySupervises the evaluations that department heads make of their
employees.
yPromotes incentive plans for employees.
yThrough daily tours in the hotel, it maintains communication
constant with all employees.
yReward the employees.
ySupervises the development and implementation of training programs and
training.
 yAnalyze and improve the working conditions of employees.
yPromotes, in coordination with department heads, campaigns
as:
Courtesy and kindness.
Safety and hygiene.
Cleaning.
Energy savings.
Promotion and sales.
yAuthorizes salary increases.
yAuthorize employee promotions.
ySupervise the actions when dismissing employees.

G). Cleaning and Maintenance:

yConduct inspections of the cleanliness of all areas of the hotel.

ySupervises programs and results of preventive maintenance and
corrective.
ySupervises the correct performance of the health and safety committee.

H). Motivation:

yEstablish motivation systems for employees to adopt

greater responsibility, better service, a good sales spirit,
good relationships with their colleagues, cooperative attitudes with him
hotel, cleanliness and punctuality standards.

I). Other obligations:

ySelect the department heads.

yAuthorize petty cash reimbursements for your secretary.
yAuthorizes discounts and gratuities.
yAuthorize unbudgeted special expenses.
yAuthorize credits.
yAuthorize the marketing plan.
yRepresents the hotel in meetings of:
yChamber of Commerce.
yHotel Association.
yTourism associations.
yRepresents the hotel in legal matters.
ySign contracts on behalf of the hotel.
ySigns collective labor contracts.
yAuthorize event sponsorship.
yMaintains good relations with:
yCivil authorities.
yHoteliers.
 yUnion.
yBankers.
yBusinessmen in general.
yIn some hotels, the manager visits travel agencies, airlines, and
companies, to promote the hotel.
yHe does executive guard duty.
yCheck the executive guard log daily
y Review the night manager's logbook daily.

Job Profile:

yEducation: Bachelor's degree in Business Administration or related fields.

yWork Experience: 2 years
yAge: 30 years or older
ySex: indistinct
yLanguage
 Job Description

Job Title: Shift Manager

Direct Boss: General Manager

Generic Description: Responsible for the operation of the hotel within a

schedule (6 p.m. to 11 p.m.)

Specific Description:

yHe/she makes rounds in all areas to supervise the service.

and the cleaning.
yAddress guest complaints.
yReview rooms and event halls.
yCheck the schedules of restaurant and bar services.
ySupervise musicians' schedules.
yIt allows late check-outs for guests.
yAuthorize compensations to guests.
yAuthorizes adjustments to the accounts.
yAuthorize credits.
yAuthorizes late entries of staff.
y Authorize the opening of the warehouse.
yAuthorize cash vouchers.
yFill out the special printed forms for thefts, losses,
accidents, etc.
ySupervises cleaning, quality, and hours of the employee cafeteria.
ySupervises the events and banquet service.
yHelp in the service when necessary.
yTake care of energy savings in the hotel.
yKnow the emergency phone numbers.
yKnow the emergency manual.
yPrepare reports and logs at the end of their shift.
yPerform weekend shifts (Saturday and Sunday).
and on holidays.

NOTE: This person needs to take a driving course.

problems that may arise during your shift.

Job Profile:
yEducation: Bachelor's degree in Business Administration or related fields
yWork Experience: 2 years
yAge: 30 years or older
ySex: unspecified
yLanguage
 Job Description

Job Title: Sales Manager

Direct Boss: General Manager

Generic Description: Receives orders directly from the general manager and has
as subordinates to salespeople, secretaries, and, in some hotels, to the
public relations employees

Specific Description:
yConduct feasibility studies in conjunction with the controller.
yConduct market research.
yDesign and carry out pre-opening promotions.
yDevelop marketing plans.
yPrepare sales budgets in coordination with the heads of
department.
yPrepare the expense budget for the sales department.
yContinuously review the income statements to compare them with the
budgets and take some action if necessary.
ySelect, train, and supervise the staff in your department.
yDesign the most suitable means (according to the market study and
budget) for promotion and advertising.
yDevelop the operation manual of the department.
yPromotes good relations between the hotel and travel agencies
retailers and wholesalers.
yOversees both internal and external public relations.
yDesign the material and sales equipment used by the department for
promote the hotel (brochures, catalogs, photos, etc.).
yEstablish, in coordination with the manager, the commissions to agencies of
travels.
yPromotional trips to agencies and companies are carried out periodically.
yPromotes familiarization trips for travel agents to the hotel.
yDevelop stay plans.
yDevelop and promote the sale of packages.
yPromotes the formation of promotions with airlines.
yPromotes the group and convention market.
yEstablish joint promotions with other tourism companies or not
tourist.
yDesign the mass email according to the market study.
yPromotes the hotel’s participation in tourist fairs.
yParticipate in promotional trips with hotel associations.
yHe participates and is a member of the city's convention office.
yEstablish methods to evaluate the effectiveness of each of the
promotions.
yDetermine, with the manager's authorization, the convenience of having
representative in a city, prior study conducted.
yEstablish discount policies in coordination with the manager.
yPromotes the rental of commercial spaces within the hotel.
yEstablish procedures to increase banquet sales in
coordination with the food and beverage manager.
yIn conjunction with the department heads, design ways to increase the
internal sales.
yIn coordination with department heads, it establishes programs of
training for employees to promote the hotel's services,
according to the position they hold.
ySend periodic reports on the work done to the general manager.
yParticipate in the department heads' meetings, which are led by the
general manager
yMaintains excellent relationships with:
Airlines.
Convention offices.
Department of Tourism.
Hotel Association.
Hotel Sales Executives Association.
Travel agencies.
Tour operators.
yDevelop, in coordination with the general manager, the pricing policies of
hotel, which may be some of the following:
High season prices.
Off-season prices.
Wholesale prices.
Prices with cumulative commissions.
yPrices with extra commission when the agency exceeds the amount
scheduled sales in the year.
yDesign different types of sampling to investigate the market.
yLearn about the statistical methods applied to sales
yInform the departments about changes and new promotions.
yDirect customer service at the office or by phone.
y Control the productivity of the representatives.
yEstablish measurement methods for the strategies implemented.
yKeep the client portfolio updated.
yDesign strategies for internal promotion.
yImplement emergency plans in case objectives are not met.
yAttend to important guests.
yDevelop weekly, monthly, and annual occupancy forecasts in
collaboration with the head of reservations.
yKeep statistical control of market segments
yIt keeps geographical controls of clients.
 yHe is informed about everything related to competition (Prices, services,
commissions, strategies, etc.

Job Profile:
yEducation: Bachelor's degree in Banking and Finance or related fields
yWork Experience: 2 years
yAge: 30 years or older
andSex: indistinct
yLanguage
 Job Description

Job Title: Head of Public Relations

Direct Boss: General Manager

Generic Description: He is responsible, before the sales manager, for

establish excellent relationships.

Specific Description:
Maintain Excellent Relationships with the following groups:
yGovernments and their dependencies. Mainly those whose relationship
ywith the hotel is more direct, like:
Secretariat of Tourism.
o Ministry of Finance and Public Credit.
Secretary of Labor and Social Welfare.
National Tourism Council.
State and Municipal Government.
ySuppliers.
yShareholders and investors in general.
yCompetitors. The exchange of customers and information is very
ybeneficial in many cases.
yTravel agencies (wholesalers and retailers).
yOther tourism companies:
Airlines.
Car rental companies.
Group operators.
Maritime lines.
yTourist guides.
yBusiness organizations.
oCanaco.
oCanacintra.
The business center.
andImportant companies at the national and local level.
yBroadcasting media.
Newspapers.
oMagazines.
oRadio.
oT.V.
andDiverse organizations.
Service clubs.
Sports clubs.
Civil associations.
The Universities.
yWorkers' organizations.
yEmbassies and consulates.
yFinancial organizations.
 The deposit and savings bank.
Financial societies.
Trust companies.
Potential clients for the hotel.

NOTE: the public relations manager promotes the hotel ’s participation in

various sponsorships, civic companies, gift distribution, works of
charity, etc., as part of a program to create an excellent image
of the hotel among its future clients.

Job Profile:
yEducation: Bachelor's degree in Public Relations or Human Resources
yWork Experience: 2 years
yAge: 30 years or older
yindistinct
yLanguage
 Job Description

Job Title: Animator

Direct Boss: Public Relations Manager

Generic Description: He is responsible for organizing events within the hotel.

Specific Description:
yParticipate in the implementation of themed nights.
yOrganizes and implements sports activities among the guests.
yHelp in the kids' club.
yOrganize the karaoke.
yOrganize the lottery.
yAwards are given in the contests.
yInvite the guests to participate in the activities.
yTeaches classes to guests
yMusical atmosphere in public areas.
yIt provides ambiance at certain times in the pool and beach area.
yIn emergency cases, it performs rescue and first aid functions.
aids.

Job Profile:
yHigh School
yAge: 20 years or older
yBasic Knowledge: event animation
yindistinct
yLanguage
 Job Description

Job Title: Purchasing Manager

Direct Boss: General Manager

Generic Description: He/She is responsible, before the general manager, for purchases.
what the hotel must do regarding food, beverages, supply and items
of resale.

Specific Description:
ySelect the hotel suppliers according to the following
characteristics: quality, low price, good service, and better facilities
payment. This work must be consistent, as new ones can be hired.
suppliers and reject the old ones.
andEstablishes, in coordination with the general manager, the purchasing policies.
like the following:
All purchase requests must be authorized.
2. All purchases must be channeled through the department of
purchases.
3. The purchasing department must adhere to the specifications of
purchase catalog.
All complaints regarding merchandise must be reported to management.
5. Cash purchases should not exceed $100.00. After this
limit, they must be authorized by the manager.
6. The purchase of furniture, machinery, and transportation equipment
must be authorized by the general manager.
yProvide the management and the accountant with the reports and information that
request.
y Monitor the conservation of the authorized maximums and minimums, for the
correct inventory rotation.
yPlace orders to suppliers through purchase orders.
yVerify that the entries to the warehouses are as required in the order.
(quantity, quality and price).
ySupervises daily that all orders are fulfilled with
opportunity.
yNote in the orders (a copy remains in the office) the reason in your
case, for which the first authorized supplier was not selected.
yDevelop, in collaboration with department heads, the catalog of
articles, including their standard purchase specification. Each
the specification must contain the following data:
oClave
Supplier name
Supplier key
oUnity
Capacity
oPrice
 yPrepare the supplier catalog by noting the supplier key, name,
address and type of items sold.
yEstablish procedures for purchase requests, modifications, and
cancellations, and notifies the department heads.
yReport on savings in purchases.
yIn some hotel chains, purchases of certain items are centralized.
articles in the company headquarters, in order to have
considerable savings when buying in bulk. For this case, we
they establish procedures and policies to follow.
yEstablish, in coordination with the general manager and the controller, the
policies and procedures that the storekeeper must follow when receiving
merchandise for the hotel.
ySelect and train, supervise and evaluate the staff under your charge.
yParticipates in the preparation and review of the expense budget of
purchasing department.
yLook for the purchase of items through the corporate route.
yIn coordination with the cost controller, has information on the
price variations of fruits and vegetables throughout the year.
andIt
has information on the price variation of meats and seafood.
y Keep track of the orders.
yContinuously seek new suppliers to improve quality and price.
yHe is responsible for the operation of vehicles in the department.
yFollow up on local and foreign orders.
yProcess advances to suppliers according to company policies.
yMakes purchases of items for resale.
yHe/She has control over the purchase of consignment items.
yAuthorizes reimbursements to the petty cash for purchases.
yAuthorize some cash purchases.
ySupervises the work of the driver and his secretary.
yKeeps track of fuel vouchers for hotel vehicles.
yCheck the validity of supplier invoices.

Job Profile:
yEducation: Bachelor’s degree in Banking and Finance or related field
yAge: 25 years or older
yBasic Knowledge: purchases
ySex: indistinct
yLanguage
 Job Description

Job Title: Systems Manager

Direct Boss: General Manager

Generic Description: Oversees the proper functioning of the program

hotel staff implemented in the hotel.

Specific Description:
ySupervises the proper functioning of the hotel program implemented in
the hotel.
yAdvises the company on the purchase of computer materials.
yTrain the staff in the use of the system.
yDevelop special programs as required by the hotel.
yControl the systems warehouse with the necessary equipment and spare parts
yWhen the equipment suffers any damage, it is responsible for repairing it or replacing it with
immediate.
yHelp with data backup.
yPerform maintenance on the computer system.
yPrevent confidential information from leaving the hotel.
yReport employees who introduce computer equipment to the company or
scanners.
yHelp establish the safeguard of information through codes.
exclusive to certain departments.
yHelp in the design and operation of hotel web pages.
yEstablish an online reservation system.

Job Profile:
yEducation: Bachelor's degree in Network Systems or Programming
yAge: 25 years or older
yBasic Knowledge: networks / programming
ySex: indistinct
yLanguage
 Job Description

Job Title: Human Resources Manager

Direct Boss: General Manager

Generic Description: Supervise the work of the workers and verify that
everything goes according to the functions of the positions.

Specific Description:
The four fundamental areas in the company are as follows:
A) Locate and integrate the workforce needed to carry out the
the mission of the organization, as well as the achievement of its objectives and goals; it is
say, identify, select, integrate and socialize the members in the search
of an effective collective organization.
B) Keep the workforce in the very dynamics of the organization, which
It has to do with the organizational positioning process of each worker, the
establishment of your work commitment, the evaluation of your performance, the
feedback on results, the recognition and encouragement of their performance in
a process of continuous improvement.
C) Develop the organization's workforce through management of
professional development of workers, the generation of an adequate climate
social and a culture that generates permanent and continuous learning.
D) Advise and provide consultancy to all the heads and supervisors of the company
in the planning, organization, direction, and control of human resources.

Some of its specific activities are:

ySupervise the work of the Head of Personnel.
yAuthorize hiring and firing of personnel.
yEstablish with the authorization of the General Manager policies for Resources
Humans.
yEstablish motivation systems with the authorization of the General Manager
to the staff.
yAuthorize the dismissal or suspension of personnel.
yDesign strategies to have a good work environment in the company.
yMake continuous measurements of the work environment.
yMaintain good relationships with the union and labor authorities.
yPromote social and sports activities for employees.
yAddress and resolve issues related to labor demands.
yDesign salary scales based on salary surveys.
yMake continuous evaluations of the staff under your charge.
yPromote good inter-departmental relationships.
ySupervise compliance with the Internal Work Regulations (I.W.R.)
ySupervise the work of the joint commission on Hygiene and Safety.
ySupervises the work of the joint Training commission.
Training.
yPromotes the continuous training of personnel.
 ySpread the social and economic rights and benefits that grant the
organization and external bodies to the workers.
yPromotes the update of job analyses.
yTogether with the General Manager and the members of the Union, review, modify
and signs the Collective Labor Agreement, as well as the salary review in
the periods established by the Law.
yEstablishes and oversees the implementation of induction programs.
yIt is responsible for hiring Department Heads and Directors.
of Area.
ySelect the pre-appointment tests in coordination with the Head of Personnel.
selection and psychometric exams.
yAuthorizes medical exams for workers.
andPromotes and supervises the acquisition of bonds for personnel who manage
values.
yDesign the basic template in collaboration with the Department Heads.
of personnel according to the occupation of the Hotel.
yPromotes the implementation of campaigns in the Hotel.
ySupervises the proper functioning of the employee cafeteria.
ySupervises the transportation of personnel.
yPromote and participate in excellence in service programs,
promoting quality programs and circles.
yAnalyze exit interviews and report to General Management data
about these.
yIt analyzes employee turnover.
yAuthorizes changes and promotions.
yAuthorizes modifications to salaries and wages.
yAddress labor issues before the respective Conciliation Board.
ySupervises the operation of the staff savings fund.
ySupervise the service in the employee cafeteria.
yPromotes the preparation of the internal magazine.
yReview the uniform purchase program for the staff.
yParticipate in all social, cultural, and sports activities of
personal.
ySupervises the performance of the staff working within its
department.
y Participate in the preparation of the annual expenditure budget.
yStay updated on all matters related to labor laws and regulations.

Job Profile:
yEducation: Bachelor's degree in Human Resources or related fields
yAge: 25 years or older
yBasic Knowledge: deals with staff
ySex: indistinct
yLanguage
 Job Description

Job Title: Personnel Chief

Direct Boss: General Manager

Generic Description: Search for and attract capable applicants to fill the
vacancies that arise.

Specific Description:
y Search and attract capable applicants to fill the vacancies that are
present them.
yAnalyze the skills and abilities of the applicants to decide which ones
they have greater potential for job performance.
ySelect the appropriate person in coordination with the Chief of
Department.
yCarry out the verification of documents submitted by the applicant.
yConduct background checks on the applicant. (References, previous employment,
address, etc.)
yRequest the necessary permits to work in the country for workers
foreigners.
yConduct socio-economic studies of applicants.
yRequests medical exams from some applicants.
yMakes contracts according to the company's policies.
yProvide the necessary information to the new employee and carry out all the
activities related to hiring
yKeep an eye on the expiration dates of the employment contracts,
to take the appropriate measures and notify with a minimum of 5 days of
anticipation to the Department Head.
ySupervise the salaries according to what is established by law.
yControl attendance, absences, permissions, suspensions, and vacations of each
one of the employees.
yHire temporary employees through the union.
yIntegrate and update the files of each employee (IMSS registration, registration
estate, application, letters of recommendation, etc.
y Monitor the time cards. In some hotels, supervise the work of
the timers.
yPromotes and supervises the work of the employees' savings bank.
yIn some hotels, he is responsible for preparing the payroll.
yControls the food provided by the hotel to the employees.
yHe is responsible for the settlements and compensations of the staff.
mutual agreement with the department head.
yIn coordination with the housekeeper, supervises everything related to the
uniforms.
yIn coordination with the Head of Security, organizes the delivery of drawers to
employees.
 ySupervises that the insurance policies are correct.
yProcess the bonds for the staff.
yPlans, organizes, and coordinates sports and social activities.
cultural.
yCoordinate with departmental heads the annual vacation plan.
ySupervises and coordinates the payment of worker-employer contributions
yWith the help of the Training Manager, implement the program of
induction.
yCalculate the vacation payments for the staff.
yKeep track of the staff's badges.
yKeep track of the staff uniforms.
yHe/She has control over the health cards and medical certificates of the
employees handling food.
yKeeps track of the drug tests administered to employees
yAssists the human resources manager in supervising the commission.
mixed hygiene and safety.
y With the authorization of the Human Resources Manager and the Director of
finance makes payments to staff outside of payroll.

Job Profile:
yEducation: Bachelor's Degree in Human Resources or related fields
yAge: 25 years or older
yBasic Knowledge: dealing with staff
ySex: indistinct
yLanguage: Spanish / English
 Job Description

Job Title: Training Manager

Direct Boss: Head of Personnel

Generic Description: Preparation of material to provide induction to the

workers.

Specific Description:
yConduct an induction course for new staff.
yDevelop the annual training program for all
employees.
yHe/She teaches teaching techniques courses to trainers.
internals.
yKeep the list of internal trainers updated.
as externals.
yRequest quotes from external trainers.
yResponsible for the assigned team in this department.
yResponsible for the integration of the library and video library of
training.
yIn coordination with the department heads, it carries out
diagnosis of training needs among the staff.
yImplement training courses.
yMonitor which courses each employee has received.
yIn charge of ensuring that the company complies with all the
training requirements indicated in the federal law of
work.
a) Joint commission.
b) Minutes
c) Training plan
d) Certificates of skills
Course reports.
yDesign and implement campaigns at the hotel.
y Help in the organization and implementation of events for
the employees.
yInform each department head of the results of the
training a the one that employees from their
department.
yPromotes with the collaboration of the security chief and the chief
fire drill maintenance.
y Promotes the implementation of systems in cases of
emergency (Earthquakes, hurricanes, fires, etc)
yPromotes and establishes the primary and secondary system.
open for staff.
yPromote English courses among the staff.
 yInvite suppliers to conduct some courses, for example:
Laundry washing methods.
Washing of dishes and glassware.
Firefighting
yInvite people to give some lectures such as:
a) First aid
Nutrition
c) Hygienic food handling.
d) Birth control
e) Values and attitudes in the workplace.
yPromotes H certification for food operations and
drinks.
yPromotes the professional certification of staff by some
institution.

Job Profile:
yEducation: Bachelor's degree in Human Resources or related fields
yAge: 25 years or older
y Basic Knowledge: dealing with staff
yindistinct
yLanguage
 Job Description

Job Title: Secretariat

Direct Boss: Personnel Manager

Generic Description: To carry out all types of documents that indicate to you
superior among others.

Specific Description:
yTake dictations.
yWrite letters, memoranda, minutes, reports on the computer
yAnswer phone calls.
yTake notes.
yArchive correspondence, reports, and forms.
yInventory missing materials and request from the warehouse.
yReceive the correspondence and take its inventory.
yExpedite correspondence and keep control.
yRemember quotes from your boss.
ySend messages over the internet
yReceive the people who arrive at the office.
yPrepare coffee, tea, and other beverages
yHandles paperwork for the trips of his immediate boss.
yOpen and close filing cabinets, doors, drawers, and office phones.
yPhotocopier, fax, computer and communication equipment.
yMakes purchase requests for your authorization.
yMake requisitions to the warehouse for missing materials
yIn some hotels, it controls a petty cash for minor purchases.
yPeriodically transfer the file to special boxes that will be
Deposited in the hotel general file.
yReport equipment malfunctions.
yKeep important documents.
yAssign activities to the office boy.
yCommunicate by phone to your boss.
yControls the official calls made in his department.
yTake care of the office cleanliness (If necessary, call the janitor.
responsible).
yReport jobs to the maintenance department.
yResponsible for opening and closing the office.

Job Profile:
yEducation: High School Diploma or currently pursuing university studies
yAge: 25 years or older
yBasic Knowledge: using office equipment
ySex: indistinct
yLanguage
 Job Description

Job Title: Head of Security

Direct Boss: General Manager

Generic Description: He is responsible for selecting, training, and supervising his

personal.

Specific Description:
yPrepare work shifts, assign areas, schedule vacations, and grant
permissions.
yDistribute the work among the agents.
yEvaluate the tasks of your agents.
yConduct investigations of customer accounts that left without paying, to
request of the general accountant.
ySend daily reports of the 3 work shifts to management.
yGo to the authorities to file complaints on behalf of the hotel.
yConduct investigations into the theft of hotel belongings.
yProvide information about guests when requested by authorities.
police.
yWhen the time-taking depends on the head of security, it must be
establish the necessary controls and procedures.
yPersonally attends to clients when they report a loss of their
belongings.
yKeep track of the staff lockers in coordination with the office of
personal.
ySupervises the daily safety pending book.
y Establish, in coordination with the manager, security systems such
such as alarms, key control, package output, safes,
parking surveillance, etc.
yWhen a guest has any judicial problem, all kinds of assistance are provided.
help regarding notifying your family members and getting some
lawyer if requested.
yControl the security department file.
yEstablish emergency procedures in coordination with the manager.
yDue to the loss of keys, in coordination with the maintenance chief.
establish rotation systems or lock changes in the
rooms.
yEstablish, in coordination with the manager, procedures for objects
forgotten by the customers.
yIn some hotels, you have control over all the vehicles that circulate.
inside the hotel.
yIt is advisable that you belong to the hygiene and safety committee.
yfrom the hotel, to improve the work systems.
yEstablish, in coordination with the maintenance chief, systems of
 pool safety.
yPeriodically present security plans and programs to the manager.
general, including the dates on which reviews should be made.
yAccompany the duty manager with guests who are intoxicated to
your rooms.
andEstablish programs to prevent and combat fires.
yOrder special protection for ATMs.
ySupervises the entry and exit of personnel.
yCoordinates the entry of materials for groups and conventions to the hotel.
yOrder special surveillance at events.
yIt makes continuous rounds to all areas of the hotel.
yCoordinate fire drills in the hotel.
yOrder continuous reviews to the trash.
yConduct investigations into events that occurred at the hotel.
ySuggest security policies in the company.
yTrain your staff.
ySolve problems in cases of scandals.
yAttends to accidents involving guests and employees, keeps track of these.
yBelongs to the joint commission of hygiene and safety.
yTake care of the hotel's image and prestige.
yCall for help from the police when necessary.
yImplement measures to prevent theft.
yRepresents the hotel in legal trouble.
yEstablish systems to protect cash transporters.
yEstablish programs for the detection and combat of trafficking and consumption of
drugs in the hotel.
yHold weekly meetings with your staff.
yAttend department head meetings.
ySupervises the entry and exit of groups.
ySuggest measures to avoid waste.
yPromotes energy saving in the hotel.
yResearch some hiring prospects.
yPrepare and disseminate the emergency manual in the hotel (Fire,
hurricanes, earthquakes, etc.

Job Profile:
yEducation: High School or currently pursuing university studies
yAge: 25 years or older
ySex: indistinct
yLanguage
 Job Description

Job Title: Security Agent

Direct Boss: Head of Security

Generic Description: Prevents the entry of unfavorable people into the hotel.
Image of the hotel.

Specific Description:
yKnow all areas of the hotel perfectly.
yMake regular rounds through all areas of the hotel (rooms,
parking, kitchens, etc.)
yConduct strict monitoring at the entrance of special events (banquets,
dances, etc.).
yUpon request for reception, monitor guests who are suspected.
they can leave without paying.
yHandles complaints about noisy guests in bars and restaurants.
and rooms.
yDuring the night shift, supervise everything related to security.
in locks and padlocks.
yCheck the exit passes of the packages that employees extract.
from the hotel.
yOn payroll days, escort the payer.
yAccompanies the cashier to the bank when he makes deposits.
yAccompanies employees when they have to open the warehouse outside of
schedule, and supervise that what is extracted is what is written in the requisition.
yIn some hotels, they supervise the use of the time clock and the cards.
employees' time.
yWhen the timekeeper is absent, the security agent takes their place.
temporarily place.
yLearn how to handle firefighting equipment for emergency cases.
yGet to know about first aid.
yIn cases of elevator breakdown, know the procedures
to rescue guests who may have been trapped inside.
yConduct continuous supervision of the hotel's garbage.
yEnsure that employees make good use of materials and equipment
used in the hotel.
yReport violations of the internal work regulations.
yReport anomalies related to hygiene and safety within the hotel.
yDaily prepares update report of the shift.
yIn some hotels, they perform protection duties for guests.
important.
yReceive and deliver pending items for the shift.
yProtect departmental cashiers.
yLook for energy savings in the hotel.
 yReport waste
yReport thefts and damages to the facilities.
yPrevent thefts in the hotel.
yto expel strangers from the property.
yPrevent and combat fires.
yMonitor customer vehicles in parking lots.
yReport cars with damages or missing accessories.
yTour the sports fields.
yMonitor the entry and exit of employees
yContinuously check employee bathrooms.
yMonitor the perimeter area and beach.
yEspecially monitor pools and jacuzzis.
yPrevent accidents to guests and employees
yReport accidents.
yDeliver the forgotten and found items to the housekeeper.
yMonitor the entry and exit of groups and conventions.
yControl equipment that enters and exits at events.
yMonitor the guest's properties at the time of check-in.
yPrepare your report at the end of the shift.
yManage the assigned radius correctly.
yMake periodic reviews of the trash.
yPrevent people from taking photos or videos in service areas.
yReport immediately the drug traffic and consumption in the hotel.

Job Profile:
yEducation: High School diploma or pursuing university studies
yAge: 25 years or older
yindistinct
yLanguage: Spanish / English
 Job Description

Job Title: Time Taker

Direct Boss: Personnel Manager

Generic Description: Mark the time cards when employees

enter or leave work and help the department heads review the
presentation of employees when they start working.

Specific Description:
yRequire exit passes from employees when they take items out while leaving.
hotel
yReport to the personnel office any violation of the internal regulations.
work by the employees.
yPrepare the daily attendance report for the staff.
yPeriodically replenishes the cards for time tracking.
yPrevent the entry of non-hotel guests.
yIn some hotels, he is responsible for keeping the keys to the storage room.
laundry, purchasing office, etc
yCheck the bulletin board located at the staff entrance.
yIf an employee receives a letter or a message while not working, the
The time taker will deliver it to the employee when they show up for work.
yControl the temporary employees prior to a notice from the Department of
Personal.
yEnsure that employees do not check out when they enter or check in.
When are they leaving.

yPrevent the entry of employees who are not going to work unless they have
authorization.
ySupervise that employees do not enter with alcoholic breath or under the influence of drugs.
yIf an employee arrives late, authorization for their entry is requested from the boss.
of the respective department.
yReview the items that employees bring into the Hotel.
yYou should not provide confidential employee information.
yDeliver messages and correspondence to employees.
yChange the time cards periodically.
yIn some hotels, the keys to the hotel's vehicles are controlled by
a logbook.
yResponsible for keeping the first aid kit stocked.

Job Profile:
yBachelor's degree in Human Resources or related fields
yAge: 25 years or older
yindistinct
yLanguage