The Host/Busser reports to the Food & Beverage Outlet Operations Manager to conduct transactions for payment in a high volume, fast paced restaurant outlet. The Host/Busser is responsible performing job duties quickly, accurately and consistently while working in a team environment with a focus on guest satisfaction.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following:

• Welcome resort guests with a smile and the “I promise to CARE!” attitude.
• Act as an “information center” by demonstrating resort knowledge, including: location of amenities, hours of operation, information on special events / activities, pricing and merchandise. If asked a question and unsure of the answer – find someone who can help!
• Communicate with Food & Beverage team and other resort departments to ensure complete guest satisfaction.
• Operate a cash register and / or POS system to compute sale prices, total purchases, process cash or credit payment and provide customer with proper sales receipt and change.
• Ensure accurate records of sales transactions and / or refunds in accordance with resort and department polices.
• Maintain knowledge of resort and department policies regarding payment, exchanges and security practices.
• Monitor guests for suspicious activities and follow appropriate protocol for theft, including notifying supervisor or security.
• Use proper telephone etiquette to answer / hold / transfer calls, take complete messages and follow policies for reservations.
• Report to work on time for scheduled shift and in appropriate uniform / nametag.
• Keep work station clean and free of debris by performing light housekeeping duties as assigned.
• Abide by department / resort / company policies, procedures and safety rules at all times.
• All other duties as assigned.
• QUALIFICATIONS
• to perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
• Basic technical skills required to operate cash register/POS system, calculator and credit card machine; prior computer experience required.
• Strong attention to detail to ensure accuracy of transactions in a fast paced environment while handling multiple priorities with a high degree of professionalism.
• Verbal and written communication skills to interact with guests and associates at all levels as well as read / interpret instructions or policies.
• Demonstrate a firm, consistent and courteous attitude in order to gain respect and cooperation of public.
• Ability to use independent judgment to make sound decisions that conform to department / company policies while resolving customer issues or as unique situations occur in the absence of direct supervision.
• Desire to function in a team environment with a positive attitude to fully cooperate with other associates and adhere to rules / regulations to ensure successful operation of facility.

EDUCATION and/or EXPERIENCE High school or GED equivalent preferred. Minimum 1-year experience in a high volume retail outlet, grocery store, restaurant, hotel or resort preferred.

PHYSICAL DEMANDS/WORK ENVIRONMENT the physical demands described here 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. Must be able to walk, stretch, bend, and stand for extended periods of time. Ability to bend, squat, kneel, reach, stretch, and climb without any difficulty.

• Must be able to lift up to 50 pounds without difficulty.
• Flexibility to work evenings, weekends and holidays required and willingness to flex up or down in scheduled work hours (based on business need).

The Cook reports to the Sous Chef & Executive Chef to prepare food in accordance with resort specifications in a high volume, fast paced fine dining kitchen. The Cook is responsible for exceeding guest expectations by maintaining consistent quality standards and working in a team environment to ensure a successful food service.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following:

• Produce a successful service in a while handling multiple priorities with a high degree of professionalism.
• Use complex cooking techniques to prepare meats, fish, vegetables and other foods in accordance with resort specifications.
• Weigh, measure, and mix ingredients according to recipes or as instructed using various kitchen utensils and equipment.
• Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.
• Observe and test foods to determine if cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
• Plate all food items in accordance with guest orders and company specifications then places on line for pick-up.
• Inspect and clean food preparation areas, such as: equipment, work surfaces and serving areas to ensure safe / sanitary food-handling.
• Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
• Work in a team environment to deliver superior customer service and ensure complete guest satisfaction.
• Maintain procedures to (1) ensure the security and proper storage of inventory and equipment, (2) enforce adherence to operating instructions and minimize misuse of supplies to ensure to re-usable goods are wasted (3) analyze supplies / equipment and associated expenses, including preventative maintenance (4) research, evaluate and purchase supplies / equipment as needed.
• Ensure confidentiality of all trade secrets, keeping all recipes, policies and procedures secure.
• Monitor compliance with health and fire regulations regarding food preparation.
• All other duties as assigned.

QUALIFICATIONS to perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Punctuality and dependability and, if the need arises, willingness to work non-scheduled shifts.
• Proven ability to calmly multitask in a fast paced, high demand environment is required.
• Ability to communicate effectively with team members and customers in a courteous, caring and professional manner.
• Must possess superior leadership skills and demonstrate professionalism.
• Ability to follow directions and cook well with resort policies and standards in mind.

EDUCATION and/or EXPERIENCE

• 2-4 years progressive experience in a high volume hotel or resort kitchen with a focus on fine dining required.
• Successful completion of a technical culinary education or apprenticeship program preferred.

CERTIFICATES, LICENSES, REGISTRATIONS Alcohol awareness certification and/or food service permit or valid health/food handler cards as required by local or state government agency.

PHYSICAL DEMANDS/WORK ENVIRONMENT the physical demands described here 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.

• Temperature generally 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.
• Standing and walking are constant conditions.
• Frequent handling of objects, reaching, maneuvering and continually positioning of oneself to perform assigned tasks.
• Ability to physically grasp and transport items up to 50 pounds, including kitchen supplies and dishware.
• Flexibility to work evenings, weekends and holidays required and willingness to flex up or down in scheduled work hours (based on business need).

The Food & Beverage Supervisorwill provide working leadership and direction for team during a designated shift within a resort restaurant. The Shift Supervisor will work with the Outlet Manager and Food & Beverage Director to increase guest satisfaction, ensure compliance with resort operating procedures, provide education/training for associates, promote a cooperative team environment and increase revenue within area of responsibility.

ESSENTIAL DUTIES AND RESPONSIBILITIESinclude the following:

• Function as a member of the Food & Beverage Team by ensuring an excellent guest experience, including: greeting patrons, answering questions, providing prompt/friendly food service, following up to ensure satisfaction and creating a pleasant/clean environment.
• Direct and supervise associates engaged in food / bar service, sales transactions, inventory, reconciling cash receipts or performing services for guests.
• Exhibit a high level of professionalism, hospitality and confidence when making contact with guests.
• Communicate with team members, outlet manager and kitchen staff to guarantee successful service.
• Assess guest satisfaction, resolve guest concerns and make improvements accordingly.
• Collaborate with kitchen staff to ensure meals are delivered to the correct recipients in a prompt and accurate manner following all safety / resort guidelines, with special consideration to guest requests.
• Operate a cash register and POS system to compute prices, total purchases, process payment and provide customer with proper receipt and change.
• Ensure accurate records of sales transactions and refunds in accordance with resort and department polices.
• Maintain procedures to (1) ensure the security and proper storage of inventory and equipment, (2) ensure the security of monies, credit and financial transactions and (3) to minimize misuse and breakage of supplies to ensure that no re-usable goods are wasted.
• Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
• Implement procedures to constantly improve quality, profit, team productivity and guest service standards.
• Educate team members on current products, services, facilities and pricing.
• Initiate and implement up-selling techniques to maximize profit.
• Train and monitor staff to guarantee all department / resort / company policies, procedures and safety rules are followed at all times.
• Demonstrate compliance with all alcohol service laws, as well as company policies and procedures with regard to alcohol service, including carding all guests under age 40.
• Assist Outlet Manager with scheduling, time approval and monitoring labor of associates during a designated shift.
• Support Outlet Manager in hiring processes including review of applications, conducting interviews and completing corresponding paperwork.
• All other duties as assigned.

QUALIFICATIONSTo perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Entrepreneurial mindset, leadership skills and professional demeanor necessary to work independently or with resort guests, associates and management.
• Effective communication skills and ability to make sound decisions, especially when dealing with adverse situations.
• Ability to understand concepts, practices, pre-established guidelines and procedures used by the company.
• Knowledge of MS Office, including Word, Excel, Outlook and experience using a cash register / POS System.

EDUCATION and/or EXPERIENCE

• High school diploma /GED equivalent required. Technical, Associates or Bachelor’s Degree in Hospitality Management strongly preferred.
• Minimum (3) years Food & Beverage related experience in a high volume hotel, resort or country club required.
• Minimum (1) year Food & Beverage related supervisory experience required.

CERTIFICATES, LICENSES, REGISTRATIONS

• Alcohol awareness certification and/or food service permit or valid health/food handler cards as required by local or state government agency.

PHYSICAL DEMANDS/WORK ENVIRONMENT

The physical demands described here 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 work in fast paced environment.
• Traverse or maneuver items up to 50 pounds.
• Reaching, maneuvering, and continually positioning of oneself to perform assigned tasks.
• Flexibility to work evenings, weekends and holidays required and willingness to flex up or down in scheduled work hours (based on business need).

Job Type: Full-time