-Must be able to speak and understand the primary language(s) used
in the workplace.
-Requires good communication skills.
-Must possess basic computational ability.
-Must possess a valid Driver's License.
-Basic knowledge of banquet set-up.
-Most work tasks are performed indoors. Temperature is moderate and
controlled by hotel environmental systems; however, must be able to
work in extreme temperatures like freezers (-10--F) and kitchens
(+110--F), possibly for one hour or more.
-Must be able to stand and exert well-paced mobility for up to 4
hours in length.
-Must have the ability to bend, squat and lift up to 50 lbs.,
including, but not limited to, pots and pans and trays of food or
food items, on a regular and continuing basis.
-Must be able to push and pull carts and equipment weighing up to
250 lbs. on a regular and continuing basis.
-Must be able to exert well-paced ability in limited space and to
reach other locations of the hotel on a timely basis.
-Must be able to bend, stoop, squat and stretch to fulfill cleaning
-Must be able to exert well-paced ability to maneuver between
functions occurring simultaneously.
-The worker is subject to noise. There is sufficient noise to cause
the worker to shout in order to be heard above the ambient noise
-Requires grasping, writing, standing, sitting, walking, repetitive
motions, bending, climbing, listening and hearing ability and
-Talking and hearing occur continuously in the process of
communicating with guests, supervisors and other employees.
-Vision occurs continuously with the most common visual functions
being those of near vision and depth perception.
-Requires manual dexterity to use and operate all necessary
-Must be able to work effectively in a stressful environment,
communicate with others, effectively deal with customers and accept
constructive criticism from supervisors.
-Must be able to change activity frequently and cope with