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Job Description JOB TITLE: Bartender BASIC PURPOSE: Hospitably and effectively promote and serve food and/or beverage to customers, according to AltaMont standards and state law in a safe, accident-free manner. ESSENTIAL FUNCTIONS: • Hospitably greet, prepare and serve drinks to guests according to AltaMont beverage service standards and state law. (60%), • Prepare station for readiness prior to opening and closing of each shift. (20%), • Follow all cash handling and bank SOPs and directed by AltaMont. (10%), • Perform all side work duties according to side work schedules. (10%) Knowledge and Skills: Education: High school education or equivalent experience. Experience: One year of serving experience preferred. Skills and Abilities: Communication and hospitality skills (English required). Personnel Issues: • Abide by payroll, procedures (punch in/punch out) and rules of conduct as stated in the AltaMont employee handbook., • Demonstrate a working knowledge of all hotel safety and security procedures as required maintaining a secure and safe environment for employees as well as guests., • Report any unusual occurrences and/or request to the immediate supervisor/MOD, • Read and abide by all the regulations and rules of conduct stated in the employee handbook No. Of employees supervised: None. Travel required: None. Hours Required: Must have flexible day and evening hour availability; scheduled days and times vary based on need ENVIRONMENT Physical Job Requirements (for essential functions only) =============================================================== Lifting/Pushing/Pulling/ Carrying Describe the type(s) of required lifting, pushing, pulling, and/or carrying to include objects, weights and frequency. 100% - Trays up to 20lbs., carry silverware and set-ups of 20lbs. ____ No lifting/Pushing/Pulling/Carrying Required Bending/Kneeling Describe the type(s) of required bending and/or kneeling to include when, why and how often 60% - Quick paced bending/stretching to serve beverages and general cleanliness of work areas _____ No Bending/Kneeling required Mobility Describe the type(s) of mobility required to include distances and % of time involved 100% - Continually walking at a fast pace. Variable area including trigh, high density environment ____ Stationary Position Continuous Standing Describe the reasons to include time period and frequency Continually standing 100% of the time ____ No Continuous Standing Required Climbing Stairs: Up to approx. _% of _ Climbing Ladders: Up to approx. __feet__% of _________ ____ No Climbing Required Driving Describe type of vehicle, distances, % of time involved and frequency X No Driving Required Work Environment Inside: 100 % of 8-hour shift Work Environment Outside: ____% of _______ Describe any abnormal temperature exposures: JOB TITLE: Bartender ENVIRONMENT Physical Job Requirements (for essential functions only) =============================================================== Hearing: X Critical ____ Moderate ____ Minimal Explain: To communicate with guests. Vision: X Critical ____ Moderate ____ Minimal Explain: To maneuver between guests and tables. Speech: X Critical ____ Moderate ____ Minimal Explain: To communicate with guests Literacy: X Critical ____ Moderate ____ Minimal Explain: Able to take drink, food, reservation orders. Chemicals/ Agents Describe any chemicals/agents to include what they are, warnings and frequency of use. Sterno- everyday, Windex- everyday ____ No Chemicals/Agents Used. Protective Clothing Type: Approx. __% of ______ (time period) X None Required. Equipment Operation List type of equipment and frequency of use. Coffee machine, toaster, and Aloha. _____ None Required. Other Considerations X None.

Job Description BASIC PURPOSE: Prepare food items in accordance with production requirements and quality standards while maintaining a safe, sanitary work environment. ESSENTIAL FUNCTIONS: • Prepare food of consistent quality following recipe cards and production and portion standards, per orders from servers. (60%), • Start food items that are prepared ahead of time, making sure not to prepare over estimated needs. (15%), • Date all food containers and rotate as per the Standard Operating Procedure (SOP), making sure that all perishables are kept at proper temperatures. (5%), • Check pars for shift use; determine necessary preparation, freezer pull and line set up. Note any out- of stock items or possible shortages. Assist in keeping buffet stocked. (10%), • Return all food items not used on next shift to designated storage areas, being sure to cover/date all perishables. (5%), • Assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per Standard Operating Procedure (SOP). (3%) NON-ESSENTIAL FUNCTIONS: (5%) • Assist in prep work of vegetables and condiments as required for the next shift. (2%) Knowledge and Skills: Education: High School education or equivalent experience Experience: Minimum 5-years or more (opening or closing Line cook) Skills and Abilities: Ability to operate, maintain and properly clean deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, flat top grill. Personnel Issues: • Abide by payroll, procedures (punch in/punch out) and rules of conduct as stated in the AltaMont employee handbook., • Demonstrate a working knowledge of all hotel safety and security procedures as required to maintain a secure and safe environment for employees as well as guests., • Report any unusual occurrences and/or request to the immediate supervisor/MOD, • Read and abide by all the regulations and rules of conduct stated in the employee handbook ENVIRONMENT Physical Job Requirements (for essential functions only) =============================================================== Lifting/Pushing/Pulling/ Carrying Describe the type(s) of required lifting, pushing, pulling, and/or carrying to include objects, weights and frequency. Position regularly involves lifting food cases and metros weighing up to 70lbs. Pushing and pulling carts is required. ____ No lifting/Pushing/Pulling/Carrying Required Bending/Kneeling Describe the type(s) of required bending and/or kneeling to include when, why and how often Regular bending to lift items and supplies. No kneeling. _____ No Bending/Kneeling required Mobility Describe the type(s) of mobility required to include distances and % of time involved Regularly moves around the kitchen. ____ Stationary Position Continuous Standing Describe the reasons to include time period and frequency To complete a task, may be stationary for short period of time. ____ No Continuous Standing Required Climbing Stairs: Up to approx. _steps% of ___ Climbing Ladders: Up to approx. __feet__% of _________ X No Climbing Required Driving Describe type of vehicle, distances, % of time involved and frequency X No Driving Required Work Environment Inside: 100 % of 8-hour shift Work Environment Outside: ____% of _______ Describe any abnormal temperature exposures: ENVIRONMENT Physical Job Requirements (for essential functions only) =============================================================== Hearing: ____ Critical ____ Moderate _ X___ Minimal Explain: Need to hear equipment timers and communicate with other staff Vision: ____ Critical X Moderate ____ Minimal Explain: Check quality and portions of food. Speech: _____ Critical ____ Moderate X Minimal Explain: Communicate with kitchen staff Literacy: _____ Critical X Moderate ____ Minimal Explain: To read recipe cards and procedures Chemicals/ Agents Describe any chemicals/agents to include what they are, warnings and frequency of use. Grease strip- once/month; bleach all day; grease cutter-once/week; lime away-once/week WARNING- keep off skin, away from eyes, don't swallow, no prolonged inhaling ____ No Chemicals/Agents Used. Protective Clothing Type: Hair restraint/hat, gloves, apron, safety shoes Approx. % of ____ (Time period) ____ None Required. Equipment Operation List type of equipment and frequency of use. Deep fryer-all day; broiler-60%; stove-all day; steamer-all day; food processor-50%; mixer-25%; slicer-25%; oven-all day; steam table-all day; tilt kettle-15%; waffle iron-10%; flat top grill-60% _____ None Required. Other Considerations ____ None. Additional Information

Job Description The Hotel Front Desk Agent is a key part of the overall success of the Wyndham Hotel. Often the guest representative is the first and the last person a guest comes in contact with. We are looking for an enthusiastic self- driven individual that possesses a strong ability to pay attention to detail. The successful candidate should be able to work well with others in a team environment, while demonstrating an ability to work unsupervised. We are proud of our strong reputation of excellent customer service, and this guides us with everything we do. Duties & Responsibilities • Maintain complete knowledge of and comply with all departmental procedures and standards., • Greet guests with a welcoming smile and friendly demeanor., • Perform all guest check in and checkout procedures., • Obtain and confirm guest information, assign rooms activate and distribute keys., • Anticipate guest needs, respond promptly and acknowledge all guests, however busy and whatever time of day., • Maintain positive business guest relations at all times, • Resolve guest complaints calmly and effectively., • Obtain assigned bank and ensure accuracy of contracted monies. Keep bank secure at all times., • Communicate with other shifts and departments regarding issues arising from the day to day operations., • Meet with supervisor to review daily assignments and urgent matters., • Maintain complete knowledge at all times of:, • a) All hotel features/services, hours of operation., • b) All room types, numbers, layout, and location., • c) All room rates, special packages, and promotions., • d) Daily house count and expected arrivals/departures., • e) Room availability status for any given day., • f) Scheduled daily group activities/meetings/events/depositions., • Set up work station with necessary supplies., • Answer departmental telephone within 3 rings, using correct greeting and telephone etiquette., • Process all guest check ins and check outs., • Obtain proper identification for tax exempt guests and attach form to registration card., • Set up accurate accounts for each guest checking in according to their requirements. direct billing /credit card authorization for RT or ALL charges., • Balance out inventory for overbooked reservations on the PMS system., • Take record, and relay messages accurately, completely and legibly., • Monitor, send, and distribute guest faxes., • Routing on various Method of payment reservations for OTA virtual cards., • Retrieve and research V payment on OTA extranets, • Verify reservation commissions for online extranets, • Block group rooms and tours in computer and follow through on designated requirements., • Adhere to all cashiering procedures, • Assist in other front desk areas as assigned, • Balance all receipts and End of the day paperwork., • Document pertinent information in the log book, • Process adjustment vouchers, paid outs, correction vouchers, miscellaneous charges., • Pre-register designated guests and prepare key packets., • Generate, print and distribute daily and weekly reports., • Resolve discrepancies on the room status report with housekeeping., • Pull the bucket thoroughly from the due –out dashboard report., • Resolve any late charges/ research over charges of guest folios and resolve disputes., • Conduct large group/convention Check ins/outs, • We are looking for an enthusiastic self driven person and team player who can follow orders and, take initiative and complete tasks before deadlines., • Must be able to work in a high volume fast paced environment., • Must have the ability to work under pressure., • Minimum of 1 year as a Hotel Front Desk clerk experience (required)., • Follow directions thoroughly, • Must have strong Leadership skills, • Must have open availability (required), • Must be able to work night shift/ morning shift (required), • Must have a flexible schedule (required), • Must be able to work weekends and or Holidays (required), • Strong communication skills in English, both written and verbal essential, • Ability to work in a multi-tasking, very fast paced environment, • Demonstrates strong customer service skills, • Perform job functions with attention to detail, speed and accuracy., • Prioritize work assignments and organize work area., • Be a clear thinker, remaining calm and resolving problems using good judgment., • Maintain confidentiality of guest information and pertinent hotel data., • Provide legible communication and directions., • Must be able to work with minimal supervision

Job Description Job Title: Market Manager Full Time / Hourly Compensation: $22.50/hr Come work for our Employee Owned Company! Represent a business unit of consumer durables, work with a dynamic team and meet new people every day! Work in a retail environment and visit different locations throughout your territory daily. This position will train store associates on the products and develop relationships with store associates and management. JOB DUTIES • Visit Customer locations providing sales support and product knowledge training, • Set up and maintain product displays, • Manage/maintain inventory levels, • Have a reliable vehicle with proof of valid driver’s license and insurance (must meet company’s minimum requirements), • Travel required which includes overnight stays, • Must be Microsoft Office proficient, • Provide excellent customer service to customers and vendors, • Ability to lift up to 50 lbs., stand, bend and twist for periods of time, • Vehicle and mileage Reimbursement Program, • Paid holidays and Paid Time Off, • Medical, Vision and Dental benefits available, • Company equipment provided, • Travel reimbursement (hotel/meals) and cell phone reimbursement, • 401(k), • Company Shares through ESOP (Employee Stock Ownership Plan) with 401(k) match #AMS2