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August 15, 2012
UNDERSTANDING OF CONFIDENTIALITY
This survey questionnaire should be completed with the understanding that:
Organization identity and compensation or benefit information will remain confidential and will not be released without advanced approval by the organization.
The contents and the resulting survey report will not be used in collective bargaining sessions or in grievance proceedings by either MSEC or the organization.
The resulting survey will be used solely to assist in guiding the effective management of compensation or benefit programs.
Please make a photocopy of
your completed questionnaire
for your records
1799 Pennsylvania Street ■ P.O. Box 539
Denver, Colorado 80201-0539
303 839 5177 (main) ■ 303 861 0135 (fax)
TABLE OF CONTENTS
General Information Questionnaire
Directions and Definitions
Job Code Page
49 PBX Operator 1
53 Accounting Clerk 1
52 Catering Secretary 1
40 Door Attendant 1
78 Valet/Parking Attendant 1
35 Bell Person 1
34 Bell Captain 1
5 Desk Clerk 1
65 Front Desk Supervisor 1
2 Auditor, Night 1
79 Manager, Night 1
63 Assistant Front Office Manager 1
7 Front Office Manager 1
66 Guest Services Receptionist/Concierge 1
67 Guest Services Manager 1
12 Reservationist 1
48 Reservations Manager 1
86 Sales Person 1
56 Personnel Generalist 1
** 10 Director of Human Resources 2
(formerly Director of HR/Personnel)
57 Receiving/Storeroom Clerk 2
11 Purchasing Agent 2
68 Sales Secretary 2
1 Sales Manager 2
9 Director of Sales and Marketing 2
* 89 Retail Manager 2
55 Assistant Controller 2
4 Controller 2
88 Assistant General Manager 2
8 General Manager 2
Restaurant/Food and Beverage
87 Barista 2
80, 69 Banquet Bartender 2
81, 13 Banquet Houseperson 2
82, 31 Banquet Server 2
83, 16 Banquet Captain 2
84, 45 Banquet Manager 2
15 Bartender 2
14 Bar Manager 2
32 Cocktail Server 2
* Denotes a new position
** Denotes a change in job title/description
Job Code Page
Restaurant/Food and Beverage (Cont.)
22 Baker 3
25 Butcher 3
21 Cook, Line 3
20 Cook, First 3
19 Chef, Sous 3
71 Chef, Executive Sous 3
18 Chef, Executive 3
61 Pastry Chef 3
28 Pantry Person 3
23 Dining Room Attendant (Bus Person) 3
74 Steward 3
62 Executive Steward 3
72 Mini-Bar Attendant 3
17 Restaurant Cashier/Hostess 3
33 Room Service Cashier/Order Taker 3
85, 51 Room Service Server 3
30 Server 3
64 Catering Sales Manager 3
44 Director of Catering 3
75 Restaurant Supervisor 3
76 Assistant Restaurant Manager 4
43 Restaurant Manager 4
24 Food & Beverage Director 4
* 90 Spa Receptionist 4
* 91 Spa Director 4
77 Health Club Attendant 4
58 Maintenance Engineer III (Junior) 4
59 Maintenance Engineer II (Int.) 4
60 Maintenance Engineer I (Senior) 4
54 Chief Engineer 4
36 Houseperson 4
37 Room Attendant/Housekeeper 4
46 Housekeeping Floor Supervisor 4
39 Linen Room/Laundry Attendant 4
50 Laundry Supervisor 4
47 Assistant Director of Housekeeping 4
38 Director of Housekeeping 4
41 Security Officer 4
42 Director of Security 4
73 Sewing Specialist 4
GENERAL INFORMATION QUESTIONNAIRE
2.0 Total current employment size:
Number of Full-Time Employees: _______________
Number of Part-Time Employees: _______________
Number of seasonal employees: _______________
Total Number of Employees: _______________
3.0 Total number of rooms: _______________
4.0 What is the total average percentage increase in pay received or projected to receive during 2011, 2012, and 2013 for each of the following categories:
PAY PAY STRUCTURE
Include merit, general, longevity, Pay Range Adjustment
cost-of-living, etc. for the average employee
Category 2011 2012 2013 2011 2012 2013
Management _______% _______% _______% _______% _______% _______%
Non-Management _______% _______% _______% _______% _______% _______%
Please note any changes in your pay practices in the past year:________________________________________________
5.0 Is this hotel a (check one): ____ Select Service Hotel or a ____ Full Service Hotel
6.0 Shift Differential:
Second Shift (3 p.m. to 11 p.m.) $__________hr or __________ %
Third Shift (11 p.m. to 7 a.m.) $__________hr or __________ %
7.0 If you matched Spa Director (code 91), is this position also responsible for retail operations (i.e., oversee merchandising of retail products)? ____ Yes ____ No
GENERAL INFORMATION QUESTIONNAIRE (continued)
8.0 TURNOVER Total number of separations during 2011 (report for full-time employees only).
Formula to be used for calculation:
Total Number of Separations During 2011
x 100 = Separation Rate (%)
Average Number of Employees During 2011
a) Average Number of Employees During 2011 ________________
b) Total Number of Separations During 2011 ________________
c) Separation Rate (2011) ________________
9.0 Percentage charged for Banquet gratuity? __________ %
10.0 Number of rooms a Room Attendant/Housekeeper is expected to clean in an eight hour period? ________
11.0 Dollar amount paid for extra rooms cleaned $ _________
12.0 Do you pay Room Attendants/Housekeepers per unit instead of an hourly rate? ____ Yes ____ No
If yes, per unit rate $ ______________ If paid by number of bedrooms or level of experience, send rate table.
13.0 Do you provide a free/discounted employee meal?
1.0 ______ Yes, free employee meal
2.0 ______ Yes, discounted meal
3.0 ______ No
WE NEED YOUR INPUT!
A task force meeting is held biennially for each of our surveys. We need volunteers to revise current job descriptions, establish new ones, or recommend changes for our survey. If you can help, please complete the following information. We will contact you when a meeting is scheduled.
Telephone Number ________________________FAX Number____________________________
Check One: MSEC Member Non-Member
To keep our compensation surveys up-to-date, we ask for your input. Please list any positions and/or changes you would like to see in future surveys. Remember, in order for a position to publish, we must have at least three participants reporting data.
DIRECTIONS AND DEFINITIONS
Please familiarize yourself with all instructions before filling out the questionnaire.
No organization’s structure or job descriptions will match exactly the jobs outlined in this survey. It is critical that participating organizations match their jobs as closely as possible. Our objective is to provide survey results that accurately reflect competitive pay levels for jobs involving work of a similar nature and performed at a similar skill level.
If rates will change within next 30 days, please report new rates.
You have 3 options – 1) Enter your data on the rate sheet included in this packet, 2) Go to www.msec.org, select Services, Surveys, Questionnaire and follow the directions to download the collection sheet and questionnaire to your computer, 3) If you have access to your salary data in your payroll or HRIS system, download your data and submit an Excel spreadsheet instead of entering the data into the spreadsheet or manually completing the rate sheet.
Metro Denver – Adams, Arapahoe, Boulder, Broomfield, Denver, Douglas and Jefferson and Gilpin counties
Resort Area – Pitkin, Grand, Park, Lake, Chaffee, Garfield, Summit, Clear Creek, Eagle, Gunnison and Routt counties
Please photocopy your completed questionnaire(s) for your records.
Do not merely match job titles. It is the content of the job that determines a good match.
Please read all descriptions before determining a match.
If an employee spends equal time in 2 different job
classifications, do not report them in the survey.
It is not necessary that you report all your employees, nor is it necessary that you report for every job in the survey.
(employees working at least 35 hours per week or are fully equivalent)
Please provide your organization’s job title in the space provided by each job. This helps us in working with job matches and assists you in completing future surveys.
Report the number of employees receiving each actual rate. Do not report averages.
Formally established limits of pay for a given job. Exclude step progressions (wage increases granted at fixed intervals based solely on length of service). Not all organizations have rate ranges.
Minimum - The lowest rate that can be paid to an entry-level employee who is qualified to perform the minimum requirements of the job.
Maximum - The highest rate an employee can obtain in the job.
Note: Please do not report the lowest actual rate of pay and the highest actual rate of pay for the rate range. We are surveying formally established ranges only.
additional compensation granted in equal amounts to all employees in a job (e.g., cost-of-living accumulations)
established range even if the position is vacant
overtime premiums; lead differentials, shift premiums
bonuses and gratuities
temporary and seasonal employees
rates for unique situations, such as demotion or accommodation, where an incumbent is paid more/less than you would normally pay for that position.
Any questions about a job match or filling out this questionnaire should be directed to the MSEC Surveys Department
at 303. 839.5177. Please return by Wednesday, August 15, 2012
49 PBX OPERATOR
Responsible for answering all incoming phone calls and connecting caller to proper party. Must be knowledgeable of hotel operation to respond to guest inquiries and handles emergency situations. Also responsible for guest “wake-up calls”. Do not include gratuity income.
53 ACCOUNTING CLERK
Responsible for general accounting duties including one of the following: accounts payable, accounts receivable, incoming audit, and payroll. Do not include gratuity income.
52 CATERING SECRETARY
Responsible for general reception and secretarial duties pertaining to catering functions. Type agreements, function sheets and thank you letters for all meeting and meal functions. Obtains guarantees for functions. Do not include gratuity income.
40 DOOR ATTENDANT
Greets and assists guests with their luggage. Maintains the cleanliness of the hotel entrance. Assists guests with city and hotel information. Assists guests in providing transportation to their destination. Do not include gratuity income.
78 VALET/PARKING ATTENDANT
Responsible for greeting guests and parking their cars. Issues claim checks and retrieves cars for guests. Do not include gratuity income.
35 BELL PERSON
Escorts incoming hotel guests to rooms, and assists them with hand luggage. May page guests in lobby, dining room or other parts of hotel. Delivers messages and runs errands. Do not include gratuity income.
34 BELL CAPTAIN
Supervises Bell Persons. Calls Bell Persons to escort guests to rooms or perform related services. Do not include gratuity income.
05 DESK CLERK
Registers and assigns rooms to guests. Issues room key and escort instructions to Bell Persons. Date-stamps, sorts and racks incoming mail/messages. Keeps records of room availability and guests’ accounts. Do not include gratuity income.
65 FRONT DESK SUPERVISOR
Performs, coordinates and organizes daily activities of the front desk. Supervises and trains front desk personnel. Assists in scheduling and job performance evaluations. Do not include gratuity income.
02 AUDITOR, NIGHT
Closes receipts for the day. Processes all charges in each area of the hotel. May also be responsible for front desk and PBX. Do not include gratuity income.
79 MANAGER, NIGHT
Supervises the operation of the hotel during third shift. Resolves problems arising from guests’ complaints and/or reservations. Assigns duties and shifts to night workers. Do not include gratuity income.
63 ASSISTANT FRONT OFFICE MANAGER
Performs and oversees activities of front desk, PBX, reservations, and guest services along with the Front Office Manager. Do not include gratuity income.
07 FRONT OFFICE MANAGER
Supervises the operation of the main reservation desk in handling reservations, checking in/out guests. Resolves problems arising from guests’ complaints and reservations. Assigns duties and shifts to workers. Do not include gratuity income.
66 GUEST SERVICES RECEPTIONIST/ CONCIERGE
Answers Guest Services phone. Records luggage runs in logbook. Answers guest questions and assists guests in making reservations for restaurants, entertainment attractions and events, airlines, car rentals, etc. Maintains up-to-date listing of restaurants, activities, airline schedules, city map, etc. May provide continental breakfast or cocktail hour. Do not include gratuity income.
67 GUEST SERVICES MANAGER
Responsible for overall operation of Guest Services area, including labor forecasts, hiring, training, requisitions, scheduling of guest services staff. Coordinates travel arrangements for guests, and handles special guest requests. Do not include gratuity income.
Accepts and confirms room reservations by phone, by mail or by CRT. Familiarizes inquirer with hotel services available and room rates. Works closely with sales department to forecast room occupancy and revenue levels. Do not include gratuity income.
48 RESERVATIONS MANAGER
Responsible for management of the Reservations Department. Supervises personnel to insure reservations are confirmed in accordance with hotel policies. Do not include gratuity income.
86 SALES PERSON
Assists customers in merchandise selection.
56 PERSONNEL GENERALIST
Screens and interviews applicants, does reference checks. Performs clerical duties, maintains files, handles workers compensation claims. May do benefit administration. Do not include gratuity income.
Job Title Change
10 DIRECTOR OF HUMAN RESOURCES
Responsible for the total human resource function of the hotel. Has jurisdiction over several or all of the following functions: employment, placement, training, wage and salary administration, benefits administration, personnel records maintenance, employee relations, and safety. Do not include gratuity income.
57 RECEIVING/STOREROOM CLERK
Responsible for receiving and stocking all incoming goods. Processes requisitions. Do not include gratuity income.
11 PURCHASING AGENT
Responsible for all buying for the organization. Interviews vendors to obtain information concerning product, price, ability of vendor to produce product or service, and delivery date. Reviews bid proposals from vendors and enters into contract within budgetary limitations. Do not include gratuity income.
68 SALES SECRETARY
Assists Director of Sales and Marketing and Sales Managers in solicitation and booking of business through clerical, telephone reception, and customer liaison activities. Handles the reception of guests and prepares correspondence. Processes booking tickets and/or status changes for hotel business. Do not include gratuity income.
01 SALES MANAGER
Solicits group and individual room business for the hotel. Outlines type of service offered and quotes prices. Verifies reservations by letters or draws up contracts. Do not include gratuity income.
09 DIRECTOR OF SALES AND MARKETING
Plans and administers sales policies and programs to promote hotel patronage. Consults various publications to learn about contemplated conventions. Organizes prospect files to be used for promotional purposes. Do not include gratuity income.
89 RETAIL MANAGER
Oversees all merchandise and guest service operations for the gift shop. Responsible for managing and developing the retail merchandise program. Develops retail concepts in alignment with brand positioning. Builds solid supplier relationships and supplier confidence to create numerous promotional campaigns. Oversees ordering of equipment and supplies, and maintains inventory control for retail area. Requires high school diploma or equivalent.
55 ASSISTANT CONTROLLER
Assists Controller in all financial administrative duties. Do not include gratuity income.
Directs financial affairs of hotel. Prepares financial analyses of operations. Establishes major economic objectives. Directs preparation of budgets and financial forecasts. Determines depreciation rates to apply to capitalized items. Do not include gratuity income.
88 ASSISTANT GENERAL MANAGER
This is the second highest level in the organization. Assists in the operation of the hotel. Functions as the General Manager in his/her absence. Do not include gratuity income.
08 GENERAL MANAGER
Functions as Chief Executive Officer of the hotel. Responsible for the overall operation of the hotel. Do not include gratuity income.
RESTAURANT/FOOD AND BEVERAGE
Cashiers and prepares drinks to order in counter service cage. Takes orders for coffee drinks. Prepares sandwiches and salads.
Performs the function of bartender for the guests at the functions; including stocking the bar, prepping garnishes, etc.
80 Does Receive Gratuity
69 Does Not Receive Gratuity
Handles set-up for all banquet functions. Removes and stores all banquet equipment including tables, chairs, displays, etc. Assists banquet servers as directed.
81 Does Receive Gratuity
13 Does Not Receive Gratuity
Serves meals to banquet patrons.
82 Does Receive Gratuity
31 Does Not Receive Gratuity
Supervises activities of workers at banquet functions.
83 Does Receive Gratuity
16 Does Not Receive Gratuity
Coordinates all banquet functions. Responsible for all banquet personnel. Typically reports to the Director of Catering.
84 Does Receive Gratuity
45 Does Not Receive Gratuity.
Mixes and serves various ordered drinks. Collects payment for drinks served. Keeps bar and supplies in clean and orderly condition. Assists in taking periodic inventories. Do not include gratuity income.
14 BAR MANAGER
Oversees all functions of cocktail lounge. Supervises and coordinates activities of bartenders and cocktail servers. Do not include gratuity income.
32 COCKTAIL SERVER
Serves cocktails to patrons according to established rules of etiquette. Do not include gratuity income.
Reports to pastry chef. Coordinates with the pastry chef the use of bakers’ helpers. Assists in production of dessert buffet and banquet desserts. Relieves the head baker and pastry chef when needed. Do not include gratuity income.
Do not include gratuity income.
21 COOK, LINE
Less experienced than First Cook. Roasts, fries and/or broils food. May assist with banquet preparations. May also be called Fry Cook, Broiler Cook or Second Cook. Do not include gratuity income.
20 COOK, FIRST
Most experienced cook who is not a chef. Prepares, seasons, and cooks soups, sauces, meats, vegetables, desserts and other foodstuffs. May be responsible for banquet preparation. Do not include gratuity income.
19 CHEF, SOUS
Enforces good housekeeping and quality control in food production. Creates recipes. Maintains controls over food and labor costs. May change or make schedule if necessary. Do not include gratuity income.
71 CHEF, EXECUTIVE SOUS
Assistant to the Executive Chef. Assumes responsibility for kitchen in absence of Executive Chef. Gives instructions to cooking personnel in fine points of cooking. Responsible for food preparation cost and portion control. Do not include gratuity income.
18 CHEF, EXECUTIVE
Responsible for supervision of all kitchen personnel and preparation of all food. Supervises, coordinates, and participates in activities of cooks and other kitchen personnel. Selects and develops recipes and menus. Must have knowledge of all formalities of cooking such as setting up food displays, ice carving, etc. Responsible for all food and labor cost budgeting. Do not include gratuity income.
61 PASTRY CHEF
Works and supervises the complete pastry and bakery preparation area. Responsible for hiring, firing and disciplinary action of pastry personnel. Do not include gratuity income.
28 PANTRY PERSON
Prepares salads, appetizers, sandwich fillings, and other cold dishes. Measures and mixes ingredients to make salad dressings, cocktail sauces, gelatin salads, and cold desserts. Do not include gratuity income.
23 DINING ROOM ATTENDANT (Bus Person)
Carries dirty dishes from dining room to kitchen. Replaces soiled table linens and sets tables with silverware, glassware and dishes. Do not include gratuity income.
Maintains kitchen work areas and restaurant equipment and utensils in clean and orderly condition. Washes dishes. Sweeps and mops floors. Washes worktables, walls and meat blocks. Washes pots and pans by hand or places them in racks or on conveyor to dishwashing machine. Polishes silver. Do not include gratuity income.
62 EXECUTIVE STEWARD
Ensures adequate china and glassware supplies are clean and available for banquets and restaurants within the hotel. Ensures that all allocated areas are clean and hygienic. Responsible for the hiring, firing and disciplinary action of dishwashers and stewards. Do not include gratuity income.
72 MINI-BAR ATTENDANT
Maintains stock of mini-bar items. Replenishes mini-bars in all occupied rooms and daily check out rooms. Prepares billing for each mini-bar that has been used. Do not include gratuity income.
17 RESTAURANT CASHIER/HOSTESS
Receives cash/checks from customers. Completes credit card transactions, counts money to verify amounts and issues receipts. Greets and seats guests. Do not include gratuity income.
33 ROOM SERVICE CASHIER/ORDER TAKER
Performs all cash and charge transactions in the Guest Room Dining Department. Answers the telephones and takes accurate directions from guests in reference to orders. Rings orders on pre-check machine. The cashier is responsible to the Hotel Controller and typically, reports to the Restaurant Manager. Do not include gratuity income.
ROOM SERVICE SERVER
Responsible for food service to guests in their guest rooms.
85 Does Receive Gratuity.
51 Does Not Receive Gratuity.
Serves meals to patrons according to established rules of etiquette, working in a formal setting. Do not include gratuity income.
64 CATERING SALES MANAGER
Coordinates sales of all catering functions including meetings and meals. Do not include gratuity income.
44 CATERING DIRECTOR
Coordinates all catering functions including meetings and meals. Responsible for hiring, firing and disciplinary action. Do not include gratuity income.
75 RESTAURANT SUPERVISOR
Handles the daily operation of a restaurant, and minor emergencies in the absence of a manager. Cannot hire/terminate employees. Do not include gratuity income.
76 ASSISTANT RESTAURANT MANAGER
When acting in the absence of or in assistance with the Restaurant Manager, assumes responsibility for all operations of the restaurant. Hires/terminates, supervises and trains staff. Monitors sanitation and inventory of supplies. Do not include gratuity income.
43 RESTAURANT MANAGER
Coordinates food service activities for the restaurant. Reports to the Food and Beverage Director. Do not include gratuity income.
24 FOOD & BEVERAGE DIRECTOR
Coordinates all food service activities of hotel including banquets, room service, and restaurants. Estimates food and beverage costs and requisitions or purchases supplies. Do not include gratuity income.
90 SPA RECEPTIONIST
Responsible for greeting all guests in a friendly and professional manner. Makes and confirms reservations. Receives payments for all spa treatments. Reviews appointments for the day; notifies all therapists without appointments of on-call status. Requires high school diploma or equivalent.
91 SPA DIRECTOR
Oversees the staff and operations of the spa. Assists in preparation of annual budget and upholds monthly budget. Interviews and selects staff. Typically requires bachelor’s degree.
BUILDING MAINTENANCE CLASSIFICATION
77 HEALTH CLUB ATTENDANT
Maintains pool, pool areas, hot tubs, men’s and women’s locker rooms, and exercise rooms to acceptable standards. Do not include gratuity income.
58 MAINTENANCE ENGINEER III (Junior)
Repairs and maintains physical structures of establishment, using hand tools and power tools. Paints structures and repairs woodwork. Completes minor repairs. This is the entry-level position. Do not include gratuity income.
59 MAINTENANCE ENGINEER II (Intermediate)
Performs semi-skilled tasks including plumbing, minor electrical, carpentry, HVAC. Do not include gratuity income.
60 MAINTENANCE ENGINEER I (Senior)
Performs skilled maintenance tasks, and is knowledgeable in all areas of hotel maintenance. May require licensing. Journey level. Do not include gratuity income.
54 CHIEF ENGINEER
Responsible for management of maintenance department to ensure hotel and equipment are maintained in good condition. Supervises and trains maintenance personnel. Must be knowledgeable in all phases of maintenance; i.e., plumbing, electrical, HVAC, etc. Do not include gratuity income.
Performs a variety of heavy housekeeping duties. Polishes floors using buffing machine and polish. Washes windows and screens. Moves furniture for maids to clean. Gathers and disposes of trash. May remove dirty linen. Do not include gratuity income.
37 ROOM ATTENDANT/HOUSEKEEPER
Cleans rooms and halls. Sweeps and mops floors, vacuums carpet, dusts furniture, makes beds. Cleans guest bathrooms. Do not include gratuity income.
46 HOUSEKEEPING FLOOR SUPERVISOR
Supervises all cleaners. Typically reports to the Assistant Director of Housekeeping. Do not include gratuity income.
39 LINEN ROOM/LAUNDRY ATTENDANT
Collects soiled linens for laundering, and receives and stores linen supplies in linen closet. May tend laundering machines to clean linens. Do not include gratuity income.
50 LAUNDRY SUPERVISOR
Supervises laundry staff. Inspects all linens and terry. Controls the maintenance and upkeep of equipment and area. Instructs, trains, and retrains staff. Schedules staff and prepares job performance evaluations. Do not include gratuity income.
47 ASSISTANT DIRECTOR OF HOUSEKEEPING
Assists the Director of Housekeeping. In the absence of the Director of Housekeeping, is responsible for the Housekeeping Department functions. Do not include gratuity income.
38 DIRECTOR OF HOUSEKEEPING
Maintains and directs the Housekeeping Department in accordance with hotel standards. Purchases all supplies and linen. Reports to Rooms Division Manager or General Manager. Do not include gratuity income.
41 SECURITY OFFICER
Guards hotel property. May assist hotel guests with information and directions. May maintain various records, prepare reports and perform miscellaneous clerical and maintenance duties. Do not include gratuity income.
42 DIRECTOR OF SECURITY
Has overall responsibility for security of the hotel. Supervises Security Officers. Do not include gratuity income.
73 SEWING SPECIALIST
Manufactures, alters and repairs hotel linen and uniforms and guest clothing. Do not include gratuity income.
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