As an integral part of a team, Housekeeper I – Rooms is responsible for continuously looking for ways to improve each guest’s experience from providing exceptional guest service cleaning guest rooms as assigned, ensuring the hotel’s established standards of cleanliness and guest service excellences, providing an ambience of ‘home away from home’. Responsible for reporting any maintenance discrepancies and handling guest’s requests or complaints Ensures the confidentiality and security of all guest rooms ESSENTIAL FUNCTIONS Greet and acknowledge all arriving/departing guests.Maintain cleanliness, sanitation, and organization of work areas at all times.Maintain complete knowledge of:Departmental opening and closing procedures.Daily staffing requirements, assignments, and documentations.Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day. Maintain positive guest relations at all times. Be familiar with all hotel services/features and local attractions/activities to respond to guest inquiries accurately. Resolve guest complaints, ensuring guest satisfaction. Monitor and maintain cleanliness, sanitation and organization of assigned work areasUse correct cleaning chemicals for designated surfaces, according to OSHA regulations and hotel requirements.Check with Quality Controller and Housekeeping office for additional assignments throughout the shift.Transport cart with cleaning supplies, amenities and linens to assigned guest room and position requirementsService assigned guest rooms with security in mind – always know the guest name prior to entry of roomsEmpty trash containers and ashtraysRemove all dirty linen with clean par to designated layout and as per hotel standardsRemove soiled, dirt, soap build up and hair in bathroom. Always exercise safety ergonomics when going about routine Replenish all amenities in rooms and bathrooms to hotel standard par; inspect terries, linen with no stains and tears Dusting, wiping & polishing of all surfaces to include drawers, baseboards, artwork, mirror – free of litters, smudges and dust Realign furniture to floor plan unless requested guest Open all drawers/doors in checkout rooms; remove items left by guests to Lost & Found. Dust and wipe inside Inspect condition of all furniture for tears, rips and stains, report damages to supervisor or office. Check under beds for debris Transport any Room Service trays/items in guest hallways to service elevator landings. Rotate mattress as per schedule given by supervisor Check television, remote control, and clock to be in good working condition Ensure proper and update informational folios in rooms Clean ice bucket (no dents) and wipe refrigerator. Drinking glasses free of smudges. Wipe dry ice bucket. Call for replenishment of drinks upon checkout Vacuum thoroughly and use crevice tool for corners, etc. Clean all lamps light fixtures and light switches; check for proper working condition. Remove dust, spots and smears from windows, louvers, frames, and ledges; and other projects as assigned. Scrub bathroom & shower walls and floor, to include toilet Inspect condition of planters and plants; remove debris, polish planters, spot carpetRemove dust, dirt, marks and fingerprints from doors and door frames.Neaten all guest belongings, shoes, etc. Align guest toiletries with linerWipe and polish all chrome surfaces.Empty trash containers, ashtrays and ash urns in rooms and landing areas.Remove trash, debris and cobwebs, mop lanai, wipe rails in lanaisEmpty vacuum cleaner bags, replace and clean machines.Provide timely delivery of any items requested by guests. Retrieve items from guest rooms and return to proper storage areas.Report maintenance problems, any security concerns immediatelyHandle guest requests for shoeshines/laundry as requested by guests; call runner to retrieve shoes/laundry from guest room and return to guest room.Report any damages or maintenance problems to the Supervisor; submit quota of work orders as assigned by housekeeping managementTurn over any lost and found items to the Supervisor.Ensure security of guest room access and hotel property.Neaten maid’s carts, closet, and replenish stock.Perform all other duties as may be required or assigned.SUPERVISORY REQUIREMENTS Reports To: Executive Housekeeper, Assistant Executive Housekeeper, Assistant Housekeeper, Quality Controller Supervises: None EDUCATION/EXPERIENCE High school diploma or equivalent vocational training certificate.Any combination of education and experience which would provide the necessary knowledge, skills, and abilities to meet the minimum qualifications to perform the essential functions of this position.LICENSES/CERTIFICATIONS NoneKNOWLEDGE, SKILLS, & ABILITIES Ability to anticipate guest needs; respond promptly and acknowledge all guests.Ensure familiarity with all hotel services/features to respond to guest inquiries accurately.Must be highly organized, detail-oriented and have the ability to multi-task.Ability to maintain positive guest relations at all times.PHYSICAL DEMANDS The physical demands and work environment characteristics described are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.Ability to exert physical effort in transporting up to 50 lbs.Ability to stand/walk for up to 8 hours throughout work shift.Good eye for details in touch, feel, sight and smell. Able to ensure that the room is odor free and clean free of dust, tears, damages, stains, etc. of furniture and linen.Constant interruptions within work shifts and areasManeuver cart and equipmentRemain in continuous positions in standing, walking, squatting, reaching, lifting, pushing, pulling, wiping, climbing hand over hand, sweeping, mopping, bending, grasping, during work shift.Endure various physical movements throughout the work areas for the entire shift.Able to withstand heightWORK ENVIRONMENT Indoor, air conditioned environment.Outdoor, non-air conditioned restaurant environment.Exposure to variable temperatures and weather conditions.Variable noise levels.Exposure to fumes; dusts; chemicals; and odor hazards