Point-Factor Method Job Evaluation Exercise

In this exercise, will have an opportunity to rank order 8 jobs in a hotel based on the points that you will generate from a point-factor method. The point-factor method is the most widely used job evaluation technique because it is versatile and can be applied to different jobs. It is also relatively easy to implement and provides a quantitative basis for jobs to be compared against each other. From the points that you obtain for each job, this method enables the jobs in a firm to be placed in a hierarchical order based on its relative value to the firm. When you use the point-factor method, you need to be mindful that you are evaluating the content of each job and not the attribute of the persons who are currently holding positions in these jobs.

You are given 8 job descriptions in this exercise. Below is a job evaluation manual describing the job components/attributes that are important to the hotel, which are deserving of compensation in the hotel industry. Each of these job attributes, called compensable factors, is defined. The various levels of difficulty for each of these compensable factors are also defined in this manual. A job evaluation form, comprising these compensable factors and their factor levels as well as points allocated to each factor level, is provided for you to evaluate the worth of each job within its respective job family. Please juxtapose the information in each job description against the information in this manual to rate each job with its appropriate job evaluation form. From the points that you obtain from your evaluation, you can then place these 8 jobs into a hierarchical order.

JOB EVALUATION (JE) MANUAL

Definitions of Compensable Factors

1. SKILL

1. Education: This factor measures the level of scholastic content or knowledge needed to be acquired formally in a school or college setting to perform the job successfully.

Level 1: Very little scholastic knowledge needed for the job, the

equivalent of some schooling.

Level 2: Basic principles of math, science, English language, and general

studies needed for the job, the equivalent of a high school diploma.

Level 3: Basic principles of a specialized body of knowledge needed for

the job, the equivalent of an associate's degree.

Level 4: Broad principles of a specialized body of knowledge needed for

the job, the equivalent of a bachelor's degree.

Level 5: Very narrow principles of a highly specialized body of

knowledge needed for the job, the equivalent of a graduate degree.

1. Work Experience: This factor measures the number of years in a similar job required to perform the job successfully.

Level 1: No or very minimal work experience required to perform the job.

Level 2: Up to 1 year of previous work experience in a related function

required to perform the job.

Level 3: 1 to just under 3 years of previous work experience in a related

function required to perform the job.

Level 4: 3 to 5 years of previous work experience in a related function

required to perform the job.

Level 5: Over 5 years of previous work experience in a related function

required to perform the job.

1. Technical Training: This factor measures the level of skills or proficiency needed to be acquired from a trade school to perform the job successfully.

Level 1: No formal or very minimal technical skills training needed to be

able to perform the job successfully.

Level 2: Some formal technical skills needed to be able to perform the job

successfully, the equivalent of up to high school diploma.

Level 3: up to 2 years of technical skills training needed to perform the job

Successfully, the equivalent of a trades diploma or an associate's degree.

Level 4: Over 2 years of technical skills training needed to perform the job

successfully, the equivalent of a bachelor's degree or specialized training beyond a trades diploma or an associate's degree.

1. EFFORT

1. Diversity of Tasks: This factor measures the breadth or range of different job functions that is performed in the job (e.g. the sales function typically involves meeting prospects, making presentations, and closing the sale -these job activities that ensure that the firm's products/services are sold are considered to be in the SAME job function. However, if the job duties of the salesperson include purchasing materials or cleaning rooms, then these job duties are considered DIFFERENT job functions because salespersons are typically not required to perform such tasks).

Level 1: Work done on the job is focused mainly on job tasks or activities

in the same job function.

Level 2: Work done on the job involves 2 job functions though same job

tasks have some similarity e.g. sales & public relations involve meeting people outside the company but other job tasks are very different.

Level 3: Work done on the job involves 2 different job functions that have

completely unrelated job tasks or activities.

Level 4: Work done on the job involves doing more than 2 different job

functions that have completely unrelated job tasks or activities.

1. Complexity of Tasks: This factor measures the difficulty and depth of knowledge and skills required to perform the main job functions.

Level 1: Work performed is simple, routine, and repetitive, requiring the

application of basic skills to perform simple procedures; tasks

performed require basic knowledge and skills that have not

changed much.

Level 2: Work performed requires general skills and some judgment to

interpret or adapt established procedures to solve problems of

moderate difficulty; tasks performed require keeping up-to-date with one's area of knowledge and skills.

Level 3: Work performed is difficult and non-routine, requiring

specialized skills and high levels of judgment to apply one's

area of specification to refine and modify existing procedures so as

to solve new problems; tasks performed require continuous

learning and application of new knowledge and skills in one's area

of specialization.

Level 4: Work performed is highly complex and changes constantly,

requiring highly specialized skills and extensive judgment to

create new procedures to solve undefined and ambiguous problems; tasks performed require continuous learning and application of new knowledge and skills in one's specialization as well as in other areas of specialization.

1. Analytical Problem Solving: This factor measures degree of analytical skills required to solve problems.

Level 1: Work performed requires minimal analytical thinking to solve

recurring problems that tend to be simple, routine, and repetitive.

Level 2: Work performed requires moderate analytical thinking to solve

diversified range of problems that involve a variety of knowledge areas.

Level 3: Work performed requires extensive analytical thinking to solve

highly unique and strategic problems that have an impact on the competitive position of the firm and involves extensive research to solve to come up with a solution.

1. RESPONSIBILITY

1. Integration of Work with Others: This factor measures the extent to which the job requires one to work with others within the organization in a team setting in which others depend on for information or cooperation to make decisions.

Level 1: Work does not involve any or minimal interaction with others in

the organization.

Level 2: Work mostly involves the interaction with others in the same

team.

Level 3: Work mostly involves the interaction with others in the same

department.

Level 4: Work mostly involves the interaction with others across different

departments in the same organization.

1. Risk of Job Failure to the Organization: This factor measures the extent to which failure in the job will have a significant negative impact on the firm's operations, costs, profitability, or competitiveness.

Level 1: Job failure creates some inconvenience to the operations in the

department but has minimal impact on its efficiency.

Level 2: Job failure creates some inconvenience to the operations in the

company but has minimal impact on costs or profitability.

Level 3: Job failure may lead to operational gridlock, noticeable increases

in costs, some losses in profitability but has no impact on the firm's competitiveness.

Level 4: Job failure may lead to significant increases in costs, losses in

profitability and a noticeable fall in the company's

competitiveness.

1. Delighting Customers: This factor measures the extent to which the job requires one to service customers effectively.

Level 1: Job tasks have no or minimal contact with customers.

Level 2: Job tasks involve daily contact with customers and failure to

delight customers may lead to customer complaints that involve some costs to compensate for customers' inconvenience or unhappiness.

Level 3: Job tasks involve extensive contact with customers and failure to

delight customers with continual follow-up and updates may lead to losses in major accounts, sales revenues, or profitability that may impact the competitive position of the firm.

1. WORKING CONDITIONS

1. Physical Discomfort: This factor measures the extent to which performing the job functions involve exposure to potential hazards, dirtiness, or other physical unpleasantness.

Level 1: Minimal lifting involved in doing most job tasks,

minimal hazards or dirtiness faced on the job, or minimal traveling or erratic working hours involved in performing the job function.

Level 2: Lifting required of up to 25 lbs, moderate exposure to unpleasant

elements such as chemicals, heat, or fumes in doing most job tasks, or moderate traveling or erratic working hours involved in performing the job function.

Level 3: Lifting required of more than 25 lbs, frequent exposure to

unpleasant elements such as chemicals, heat, or fumes in doing most job tasks, or extensive traveling or erratic working hours involved in performing the job function.

1. Emotional Discomfort: This factor measures the extent to which performing the job functions involve exposure to serving or interacting with difficult people who are demanding and unpleasant.

Level 1: No or minimal contact with external customers but some

contact involved in interacting with internal coworkers such as

answering questions and providing information.

Level 2: Moderate contact involved in interacting with external customers

but extensive contact involved in serving internal coworkers who

may have difficult queries that demand quick responses.

Level 3: Extensive contact involved in serving external customers who

may have difficult queries and demand quick responses. Job also

involves extensive accountability to internal stakeholders so that

others may perform their jobs smoothly to ensure operational excellence.

Sales Account Executive

Job Summary: Responsible for all the sales activities for the hotel's services.

Answers telephone call inquiries, promotes and sells the hotel's services to corporate clients or individuals. Prepares action plans, schedules and sales materials to meet sales quotas. Processes orders, prepares correspondence, and fulfills customer needs to ensure customer satisfaction. Interacts with customers by phone or through field visits, to maintain favorable relationships. Develops new prospects through referrals, networking, or telephone canvassing using a prepared selling script, direct mail or email. Prepares bids, makes presentations and negotiates with new customer prospects to close deals. Provides sales quotationsfor current and potential customers to sustain and renew client contracts. Carries out market research, conducts competitor and customer surveys, prepares reports, charts, and other statistics for the sales managerto formulate effective marketing and sales protocols so as to retain customers as well as develop new market initiatives. Works with customer service teams to support customers and resolves customer concerns to ensure products and services consistently meet client needs. Works with marketing, sales, and product development teams to implement business development initiatives and marketing programs to develop and attract a strong pipeline of new customer prospects in addition to retaining key target customers.

Requires a minimum of an associate's degree in business administration, hospitality management or communications, and at least 2 years of experience in the field or in a related area. Strong selling, interpersonal, customer service, communication and presentation skills. Ability to persuade, influence people with integrity and build trust, collaborate with others in cross-functional areas, and work independently to drive results. Knowledge of advertising and sales techniques. Ability to work under pressure to meet sales quotas. Highly motivated, results-oriented, and have high degree of creativity and flexibility to solve customer problems and requests. Willingness to travel extensively, work a flexible schedule, be available to respond to the requests of difficult customers and work in teams. Typically reports to a manager or head of a unit/department.

Compensable Factor Levels

Factor Weight 1 2 3 4 5 Total

1. Skill 20%

a. Education 10% 1 50 100 150 200 _____

b. Work Experience 10% 1 75 150 225 300 _____

2. Effort 30%

a. Analytical Problem Solving 15% 25 100 400 _____

b. Complexity of Task 15% 50 100 200 400 _____

3. Responsibility 40%

a. Delighting Customer 15% 1 200 400 _____

b. Risk of Job Failure

to the Organization 25% 25 75 225 675 _____

4. Working Conditions 10%

a. Physical Discomfort 5% 1 50 100 _____

b. Emotional Discomfort 5% 1 100 200 _____

Total _____

Job Description for Events Catering Representative

Job Summary: Coordinates all the details required to ensure that an event for a customer runs smoothly and successfully in the hotel.

Promotes, plans, coordinates, facilitates and executesactivities and functions involved in hosting a meeting or special event for organizations or individuals. Coordinates all amenities, accommodations and catering for the event. Ensures proper implementation of all promotions, activities, and entertainment including set-up, event registration, gift distribution, and prize management. Coordinates with front-desk staff on booking of rooms, kitchen staff on selecting and pricing of menu items, human resource department on hiring of employees to serve the food, refreshments and set up conference rooms, merchandise department to acquire and rent equipment and other subcontractors needed to ensure the smooth running of the event to ensure that it meets the needs of the client. Calculates, monitors and manages budgets for the event or catering needs and negotiates all necessary contracts. Develops and maintains client accounts by ensuring customer satisfaction before, during, and after the event to achieve increased revenues through new and repeat business. Brings in revenues by enhancing the firm's reputation and competitiveness as one that meet client needs. Provides feedback to and may work with sales manager to develop strategy for the sale of future meetings, special events and catering needs of clients.

Requires a bachelor's degree in area of specialty such as hospitality management, communications, business administration or related field. Requires at least 3 years of experience in the field or in a related area such as public relations or facilities management. Knowledge of event planning, public relations or marketing principles and practices. Ability to establish and maintain cooperative relationships in cross-functional areas. Ability to coordinate complex projects and work under pressure to meet tight deadlines. Strong negotiation, planning, organizing, problem-solving, interpersonal and communication skills. Very detail oriented and capable of multi-tasking to monitor and coordinate the timeline of an event. Makes regular visits to other departments to ensure that deadline for the event is met. A wide degree of flexibility, creativity and latitude is expected to make judgments to perform a wide variety of tasks as required by the client. Typically reports to a manager or head of a unit/department.

Factor Levels

Compensable Factor Weight 1 2 3 4 5 Total

1. Skill 20%

a. Education 10% 1 50 100 150 200 _____

b. Work Experience 10% 1 75 150 225 300 _____

2. Effort 30%

a. Analytical Problem Solving 15% 25 100 400 _____

b. Complexity of Task 15% 50 100 200 400 _____

3. Responsibility 40%

a. Delighting Customer 15% 1 200 400 _____

b. Risk of Job Failure

to the Organization 25% 25 75 225 675 _____

4. Working Conditions 10%

a. Physical Discomfort 5% 1 50 100 _____

b. Emotional Discomfort 5% 1 100 200 _____

Total _____

Job Description for Customer Services Account Representative

Job summary: Handles all the hotel customers' queries and resolves quest complaints to maintain strong relationships and favorable contacts with them.

Interacts with customers and troubleshoots problems to provide a high level of customer satisfaction.Reviews requests/complaints and contacts customers through phone, face-to-face or other means of communication to clarify requests/complaints. Determines the cause of the problem, explains and selects the best solution to resolve the customer complaint regarding service or billingto ensure that customers are retained, satisfied, and that their needs are fulfilled. Documents customer complaints in reports and maintains financial accounts of adjustments given to customers. Recommends changes to the products or services,potential service or product enhancements or modifications or improvements in processes or operational policies to fulfill customer needs and increase sales. Recommends changes to website, products, or services to fulfill customer needs. Works with sales team to plan, coordinate and develop business strategies by applying knowledge of customer market to enhance sales growth.

Relies on experience and judgment to perform a variety of complicated queries and tasks demanded by customers. A wide degree of creativity and latitude is expected to solve customer issues and problems. Strong listening, problem solving, communication, interpersonal and negotiation skills. Require a minimum of an associate's degree and at more than 5 years of experience in the field or in a related area. Typically reports to a manager or head of a unit/department.

Compensable Factor Levels

Factor Weight 1 2 3 4 5 Total

1. Skill 20%

a. Education 10% 1 50 100 150 200 _____

b. Work Experience 10% 1 75 150 225 300 _____

2. Effort 30%

a. Analytical Problem Solving 15% 25 100 400 _____

b. Complexity of Task 15% 50 100 200 400 _____

3. Responsibility 40%

a. Delighting Customer 15% 1 200 400 _____

b. Risk of Job Failure

to the Organization 25% 25 75 225 675 _____

4. Working Conditions 10%

a. Physical Discomfort 5% 1 50 100 _____

b. Emotional Discomfort 5% 1 100 200 _____

Total _____

Job Description for Merchandise Purchaser Executive

Job Summary: Manages all purchasing activities for the hotel to ensure that all departments have the needed supplies and inventory.

Plans and forecasts merchandise to purchase based on historical purchases, reoccurring purchases and current inventory levels. Receives purchasing requests from various hotel departments, grants approval and makes orders of all food, beverages, supplies, materials and equipment for the hotel. Locates vendors, negotiates terms of sales, evaluates vendor quotes for the costs of food, beverages, supplies, materials and equipment, determines the most desirable suppliers from whom to make purchases, manages vendor contracts and ensures delivery of purchases. Maintains records of all purchases made and follows up on accuracy and quality of purchases. Resolves vendor grievances and makes claims against them.Researches new trends or advances in product lines to find ways to reduce costs and improve quality.Reviews success of previous orders and monitors occupancy rates and changing sales trends to determine the extent to which inventory should be replenished. Prepares reports on merchandise costs and online purchasing. Arranges for the disposal of surplus or damaged supplies and materials.

Requires a master's degree in business administration or hospitality management and 5 years of experience in the field or in a related area. Ability to establish and maintain relationships in cross-functional areas. Strong negotiation, planning, organizing, decision-making, interpersonal and communication skills. Relies on experience and judgment to make decisions that are non-routine and uncertain in nature. Knowledge of inventory management, supply chain management, operations management, quality control and cost accounting principles, practices, procedures, and initiatives.A certain degree of creativity and latitude is required to perform a variety of tasks related to negotiation, purchasing, inventory management, and forecasting needs, and securing the best price without compromising quality. Typically reports to a manager or head of a unit/department.

Compensable Factor Levels

Factor Weight 1 2 3 4 5 Total

1. Skill 20%

a. Education 10% 1 50 100 150 200 _____

b. Work Experience 10% 1 75 150 225 300 _____

2. Effort 30%

a. Analytical Problem Solving 15% 25 100 400 _____

b. Complexity of Task 15% 50 100 200 400 _____

3. Responsibility 40%

a. Delighting Customer 15% 1 200 400 _____

b. Risk of Job Failure

to the Organization 25% 25 75 225 675 _____

4. Working Conditions 10%

a. Physical Discomfort 5% 1 50 100 _____

b. Emotional Discomfort 5% 1 100 200 _____

Total _____

Server

Job summary: Serves customers with excellent customer service and have complete knowledge of food and beverage menus.

Warmly greets and acknowledges customers upon arrival and seats them quickly. Oversees the set up of tables and chairs to seat customers. Has knowledge of food and drink menu to make suggestions to customers and answers their questions in an informative, friendly and enthusiastic manner. Takes accurate food and beverage orders. Ensures food prepared according to customers' orders and provides excellent customer service by developing and cultivating friendly relationships with guests.Serves food and beverages to customers efficiently and effectively. Cleans, stocks and maintains workstations. Clears dirty plates from tables and replaces table linens and utensils for next guest quickly and efficiently. Follows safety and sanitation policies and ensures dining room cleanliness. Accurately processes customers' bills and handles cash, credit, and coupon transactions accurately and with integrity and honesty. Monitors tables for available seating and keeps seating chart up-to-date.

Require a minimum of a high school diploma. No work experience required. Ability to stand, walk, and bend for long periods of time and lift up to 35 pounds regularly. Good interpersonal skills. Ability to work in a team environment and be calm and effective under pressure. Works under immediate supervision.

Compensable Factor Levels

Factor Weight 1 2 3 4 Total

1. Skill 25%

a. Technical Training 10% 1 50 100 150 _____

b. Work Experience 15% 1 75 150 _____

2. Effort 30%

a. Diversity of Task 20% 50 100 150 200 _____

b. Analytical Problem Solving 10% 25 100 400 _____

3. Responsibility 15%

a. Integration of Work

with Others 10% 1 50 150 450 _____

b. Delighting Customers 5% 1 200 400 _____

4. Working Conditions 30%

a. Physical Discomfort 15% 1 50 100 _____

b. Emotional Discomfort 15% 1 100 200 _____

Total _____

Cook

Job Summary: Prepares food to be served in hotel food outlets and for room service.

Prepares, washes, peels, cuts, seasons and cooks all kinds of food to be served in the hotel restaurants, snack bars, banquet rooms, and/or room based on established recipes and/or guest requests. Weighs, measures and mixes ingredients required for specific food items to ensure recipe integrity, meal quality, and customer satisfaction. Follows a menu to prepare and cook meats, fish, poultry, gravies, cereals, soups, vegetables and other food according to hygienic preparation methods, portion control and presentation specifications to be served in a timely and appetizing manner. Monitors customer satisfaction. Keeps records and orders supplies and ingredients used. Washes dishes and cleans the kitchen. May provide feedback to the chef to update menus to control costs. Assists the chef in testing and developing recipes. May assist the chef in the operations of the kitchen.

Requires an associate's degree in food or culinary science and up to 1 year of related experience. Knowledge of federal, state, and local food sanitation regulations. Ability to memorize a large variety of recipes and equipment used in the food preparation to ensure consistency. Physical strength to lift heavy raw meats and cooking equipment. Stamina to stand long hours working near hot grills, ranges and ovens. Ability to work with little or no supervision in a chaotic environment and handle pressure calmly and effectively during rush hours. Ability to work in a team environment and take directions. Multi-tasking, problem solving and organizing skills. Has knowledge of commonly-used concepts, practices, and procedures within the culinary field, such as cooking and knife handling. Relies on instructions and pre-established guidelines to perform the job functions.Typically reports to a supervisor.

Compensable Factor Levels

Factor Weight 1 2 3 4 Total

1. Skill 25%

a. Technical Training 10% 1 50 100 150 _____

b. Work Experience 15% 1 75 150 _____

2. Effort 30%

a. Diversity of Task 20% 50 100 150 200 _____

b. Analytical Problem Solving 10% 25 100 400 _____

3. Responsibility 15%

a. Integration of Work

with Others 10% 1 50 150 450 _____

b. Delighting Customers 5% 1 200 400 _____

4. Working Conditions 30%

a. Physical Discomfort 15% 1 50 100 _____

b. Emotional Discomfort 15% 1 100 200 _____

Total _____

Front Desk Receptionist

Job Summary: Administers guest check-in and check-out, handles billing, and responds to inquiries on the phone or face-to-face.

Job Description:

Greets persons entering the hotel with friendliness, professionalism and enthusiasm. Administers guest check-in to ensure thatguests receive requested rooms. Handles billing,processes cash and credit card transactions at guest check-out.Solves any room disputes in a professional manner to ensure guest satisfaction. Answers phones, provides information about the hotel, room rates and room availability to callers, takes and relays messages to guests, and handles other financial transactions including foreign exchange. Monitors occupancy levels.Responds to guest requests by coordinating with hotel amenities, room service, kitchen, reservation, customer service or valet staff to ensure quality customer service. Reports guest complaints so facilities management can better oversee property maintenanceto ensure maximum customer satisfaction. Acts as a guest liaison. Offers suggestions to guests on local attractions or areas of interest. May make travel arrangements, dining reservations, or procure entertainment tickets as requested by guests.

Requires an associates and 2 years of related experience. Knowledge of computers and software applications. Knowledge of customer service principles and practices. Relies on instructions and pre-established guidelines to perform the job functions. Requires strong interpersonal skills, verbal communication skills, and customer service orientation. Ability to tolerate stress, take initiative, be attentive to details and be professional. Typically reports to a supervisor.

Compensable Factor Levels

Factor Weight 1 2 3 4 Total

1. Skill 25%

a. Technical Training 10% 1 50 100 150 _____

b. Work Experience 15% 1 75 150 _____

2. Effort 30%

a. Diversity of Task 20% 50 100 150 200 _____

b. Analytical Problem Solving 10% 25 100 400 _____

3. Responsibility 15%

a. Integration of Work

with Others 10% 1 50 150 450 _____

b. Delighting Customers 5% 1 200 400 _____

4. Working Conditions 30%

a. Physical Discomfort 15% 1 50 100 _____

b. Emotional Discomfort 15% 1 100 200 _____

Total _____

Housekeeper

Job Summary: Cleans guest rooms and other specified areas in line with sanitation regulations, hotel policies and guest satisfaction.

Job Description:

Cleans rooms, corridors, lobby, restrooms, elevators, stairways, and other work areas to ensure that sanitation regulations and guest satisfaction are achieved. Replenishes room supplies such as water, drink items, drinking glasses, linens, writing supplies, towels and bathroom items. Carries linens, towels, toilet items and cleaning supplies using wheeled carts. Keeps storage areas and carts well-stocked, clean and tidy. Loads linens and towels into washing machines and irons and folds dried items. Stores clean linens and towels in closets. Transports trash and waste to disposal areas. Delivers baby cribs, rollaway bed and other items requested by guests to the rooms. Collects clothing placed in garment bags and delivers them to hotel's Laundromat or dry-cleaning service. Submits all found items to supervisor. Recommends repairs when needed.

Minimal schooling required. No experience necessary. Relies on instructions and pre-established guidelines to perform a variety of job tasks. Requires considerable strength and dexterity to perform physical activities that require lifting and handling of materials, cleaning, washing, waxing, polishing, scrubbing and operating of cleaning machines such as vacuum cleaners, powered scrubbing and waxing machines. Requires a friendly and approachable attitude towards guests who may have demanding expectations and needs. Ability to work quickly and efficiently with low profile. Knowledge of principles and processes to provide customer service, which include the ability to assess guest needs to meet quality standards for customer satisfaction. Works under immediate supervision.

Compensable Factor Levels

Factor Weight 1 2 3 4 Total

1. Skill 25%

a. Technical Training 10% 1 50 100 150 _____

b. Work Experience 15% 1 75 150 _____

2. Effort 30%

a. Diversity of Task 20% 50 100 150 200 _____

b. Analytical Problem Solving 10% 25 100 400

3. Responsibility 15%

a. Integration of Work

with Others 10% 1 50 150 450 _____

b. Delighting Customers 5% 1 200 400 _____

4. Working Conditions 30%

a. Physical Discomfort 15% 1 50 100 _____

b. Emotional Discomfort 15% 1 100 200 _____

Total _____

Summarize the Job Evaluation Data

1. Enter the total points generated for each job below:

Position Total Points

Sales Account Executive __________

Events Catering Representative __________

Customer Services Account Representative __________

Merchandize Purchaser Executive __________

Server __________

Cook __________

Front Desk Receptionist __________

Housekeeper __________

1. Based on the points generated, place these 8 positions in a hierarchical order of significance to the hotel:

Most important of the 8 positions ______________________________

2^nd most important of the 8 positions ______________________________

3^rd most important of the 8 positions ______________________________

4^th most important of the 8 positions ______________________________

5^th most important of the 8 positions ______________________________

6^th most important of the 8 positions ______________________________

7^th most important of the 8 positions ______________________________

Least important among the 8 positions ______________________________

3. Does the alignment of these 8 positions appear to be out of sequence? What can be done to improve the alignment of these positions? JE Template for Exempt Jobs (FYI only - do not fill in any scores)

Job : _________________________

Compensable Factor Levels

Factor Weight 1 2 3 4 5 Total

1. Skill 20%

a. Education 10% 1 50 100 150 200 _____

b. Work Experience 10% 1 75 150 225 300 _____

2. Effort 30%

a. Analytical Problem Solving 15% 25 100 400 _____

b. Complexity of Task 15% 50 100 200 400 _____

3. Responsibility 40%

a. Delighting Customer 15% 1 200 400 _____

b. Risk of Job Failure

to the Organization 25% 25 75 225 675 _____

4. Working Conditions 10%

a. Physical Discomfort 5% 1 50 100 _____

b. Emotional Discomfort 5% 1 100 200 _____

Total _____

JE Template for Non-Exempt Jobs (FYI only - do not fill in any scores)

Job : _________________________

Compensable Factor Levels

Factor Weight 1 2 3 4 Total

1. Skill 25%

a. Technical Training 10% 1 50 100 150 _____

b. Work Experience 15% 1 75 150 _____

2. Effort 30%

a. Diversity of Task 20% 50 100 150 200 _____

b. Analytical Problem Solving 10% 25 100 400 _____

3. Responsibility 15%

a. Integration of Work

with Others 10% 1 50 150 450 _____

b. Delighting Customers 5% 1 200 400 _____

4. Working Conditions 30%

a. Physical Discomfort 15% 1 50 100 _____

b. Emotional Discomfort 15% 1 100 200 ____

Total _____