Careers

JOIN THE MAYACAMA FAMILY

Quality and service are at the heart of everything we do, with our highly experienced and welcoming team always going the extra mile to meet one fundamental objective for our Members: to make the time you spend with the people you care about the most not merely enjoyable, but memorable.

Full Time Positions

Sous Chef

Job Title: Sous Chef
Department: Food & Beverage
Reports to: Executive Chef

SUMMARY

Responsible for a proficiency in all food production including items used for restaurants, banquet functions and other outlets.  Execute menus, food purchase specifications and recipes in accordance with the Executive Chef. Help develop and monitor food and labor efficiencies for the department in accordance with Executive Chef.  Set the example and help maintain the highest professional food quality and sanitation standards in accordance with Executive Chef.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Include the following.  Other duties may be assigned.

  1. Hires, trains, supervise and assist in the work of food and pastry production.

  2. Executes menus (with EC and staff) for all food outlets and events at the Club.

  3. Manages the schedule and along with the EC coordinates the work of the kitchen employees to assure that food preparation is timely, cost effective and technically correct.

  4. The Executive Sous Chef understands that a high work ethic is needed to manage, direct and control the kitchen operations.

  5. Approves the requisition of products and other necessary food supplies.

  6. Manages the high standards of sanitation, cleanliness and safety throughout all kitchen areas at all times.

  7. Maintains controls to minimize food and supply waste and theft.

  8. Oversees, whenever possible, the safety, sanitation and accident prevention principles as out lined by the Club, Local Health Dept. and EC.

  9. Co-develops recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs.

  10. Attends food and beverage meetings.

  11. Consults with the EC, Events Manager and Food and Beverage Director about food production aspects of special events being planned.

  12. Cooks or directly supervises the cooking of items that require skillful preparation.

  13. Cooks food products to the quality standards set forth by the EC.

  14. Interacts with applicable food and beverage managers to assure that food production consistently exceeds the expectations of members and guests

  15. Coordinates with entire culinary team to produce a quality and cost effective the employee meal program

  16. Evaluates products to assure that quality and related goods are consistently met

  17. Periodically evaluates job performance of kitchen staff and corrects staff in a fair and legal manner

  18. Maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment

  19. Be able to communicate interest in training and professional development opportunities

  20. Develop staff in cross-training

  21. Expedites food during peak meal periods.

  22. Undertakes all tasks as assigned by the EC

SUPERVISORY RESPONSIBILITES

Line Cooks, Pantry/Prep Cooks & Dishwashers

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.

  • Current knowledge of regional and national trends in food and beverage.

  • Thorough knowledge of all food preparation techniques and styles.

  • Demonstrated proficiency in supervising and motivating subordinates

  • Basic competence in subordinates’ duties and tasks

  • Good judgment with the ability to make timely and sound decisions

  • Must be able to speak, read, write, and understand the primary language(s) used in the workplace.

  • Commitment to excellence and high standards

  • Passion, enthusiasm, focus, creativity, and a positive outlook.

  • Versatility, flexibility, and a willingness to work within constantly changing priorities with enthusiasm

  • Acute attention to detail

  • Strong organizational, problem-solving, and analytical skills

  • Professional appearance and demeanor

  • Ability to manage priorities and workflow

  • Ability to effectively communicate with people at all levels and from various backgrounds.

EDUCATION and/or EXPERIENCE

  • Graduate of a recognized culinary school or equivalent.

  • Five to six years related experience or equivalent.

LANGUAGE SKILLS

§  English

  • Bilingual skills a plus

MATHEMATICAL SKILLS

Basic

REASONING ABILITY

Ability to define problems, collect data, establish facts and draw valid conclusions

CERTIFICATES, LICENSES, REGISTRATIONS

Valid Drivers License

Serve Safe Certification

PHYSICAL DEMANDS

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.

WORK ENVIRONMENT

The work environment characteristics described here are representative of employee encounters while performing the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Apply Now
Assistant Wine Director

Job Title: Assistant Wine Director
Department: Food & Beverage
Reports to: Wine Director

SUMMARY

Discusses wines with members and guests and assists them to make wine selections, applying knowledge of wines. Tastes wines prior to serving and serves wines to patrons. Assists Wine Director with staff training and development. Maintains cleanliness and organization of Wine Storage areas including receiving inventory and logging wine locations.  Must possess and demonstrate excellent knowledge of Sonoma & Napa Valley wines with additional expertise in Old World varietals and producers. 

ESSENTIAL DUTIES AND RESPONSIBILITIES
include the following.  Other duties may be assigned.

  • Recommends wines to members and guests

  • Ensures accurate, knowledgeable, and thorough service of wines to all members

  • Assists members and guests with private wine tastings

  • Assists service staff with food service, as needed.

  • Assists in the order and inventory of wines

  • Maintains the proper storage and cleanliness standards for the wine cellar or other holding area(s)

  • Mange list to ensure all wines are in-stock

  • Attends staff meetings as required

SUPERVISORY RESPONSIBILITIES

–  No supervisory duties are included in this position

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.

  • Minimum 3 years experience in wine/restaurant industry or equivalent

  • Court of Master Sommeliers Certified Sommelier or equivalent experience

  • Demonstrated knowledge of wines, wine production, wine industry; strong wine sales

  • Excellent customer service skills

  • Basic competence in duties and tasks of supervised employees

  • Commitment to excellence and high standards

  • Strong organizational skills; able to manage priorities and workflow

  • Ability to work independently and as a member of various teams and committees

  • Versatility, flexibility, and willingness to work within constantly changing priorities

  • Must exemplify passion, enthusiasm, focus, creativity and a positive outlook

  • Good judgment with the ability to make timely and sound decisions

  • Professional appearance and demeanor

  • Ability to effectively present information and respond to questions

  • Ability to effectively communicate with people at all levels and from various backgrounds

  • Ability to understand and follow written and verbal instructions

  • Must be able to speak, read, write, and understand the primary language used in the workplace

  • Working knowledge of properties P.O.S. system. Proficient in Microsoft Office Suite, Advance Power Point

EDUCATION and/or EXPERIENCE

Minimum 3 years in the restaurant/wine industry or equivalent

LANGUAGE SKILLS

English

MATHEMATICAL SKILLS

Basic

REASONING ABILITY

Basic

CERTIFICATES, LICENSES, REGISTRATION

  • High School Education

  • Food Handlers Certification Card

  • Court of Master Sommeliers Level 2 Certified Sommelier or equivalent experience

Apply Now
Maintenance Technician

Job Title: Maintenance Technician
Department: Facilities
Reports to: Facilities Manager / Director of Facilities

SUMMARY

Carryout all building related repairs and general maintenance needed for equipment, furniture, masonry and building structures as directed by Facilities Maintenance Manager and Director of Facilities.

DUTIES AND RESPONSIBILITIES

The following reflects management’s definition of essential functions for this job but does not restrict the tasks that may be assigned.  Management may assign or reassign duties and responsibilities to this job at any time due to reasonable accommodation or other reasons.

  • As directed; repairs and maintains equipment, furniture, masonry and building structures. (Cleaning, painting, plastering, carpentry and dry walling)

  •  Completes regular checklists on building maintenance procedures and records work performed.

  • Performs general maintenance to lodging units and public areas.

  • Electrical:  Replace light switches, reset circuit breakers, replace wall plug receptacles, use test equipment, voltmeter, voltage tester, amp probe.

  • Plumbing: Unplug sinks, toilets, garbage disposals and drain lines, repair or replace valves, gaskets, toilet seals.

  • Monitors work done by outside contractors and communicates the status of each project to the Facilities Maintenance Manager.

  • Maintains the swimming pool water chemicals (CPO Certification)

  • Keeps the work-shop areas safe, clean and well lighted.

  • Ensures that all refuse is properly removed from the clubhouse and its premises

  • Assists with the preparation of special functions, parties, tournaments, etc. by installing decorations and constructing display pieces

  • Display a friendly, courteous and professional demeanor in all interactions with guests and staff.

SUPERVISORY RESPONSIBILITIES

  • None

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 electrical and plumbing knowledge

  • Experience in basic refrigeration

  • Commitment to excellence and high standards

  • Strong organizational, problem-solving, and analytical skills

  • Ability to manage priorities and workflow

  • Versatility, flexibility, and a willingness to work within constantly changing priorities with enthusiasm

  • Proficient on Microsoft Word, Excel, Outlook

  • Proven ability to handle multiple projects and meet deadlines

  • Strong interpersonal skills.

  • Ability to deal effectively with a diversity of individuals at all organizational levels.

  • Good judgment with the ability to make timely and sound decisions

  • Creative, flexible, and innovative team player

  • Bilingual skills a plus.

  • Ability to understand any-and-all safety requirements and cautions

  • Ability to perform any physical labor necessary

  • Must be able to speak, read, write, and understand the primary language(s) used in the workplace.

EDUCATION, CERTIFICATES, LICENSES, REGISTRATIONS

  • High School or Trade School Education

  • Two years of previous experience in building maintenance, preferably in the hospitality industry.

WORK ENVIRONMENT, PHYSICAL/MENTAL DEMANDS

The work environment characteristics and physical/mental 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.

Apply Now
Hotel General Manager

If you can visualize yourself as the General Manager of a small private recreational park and swim club with eleven suites nestled on three acres in a neighborhood of Healdsburg, CA, you should continue reading on…

891 Grove Street LLC will be a one-of-a-kind eleven room boutique Inn & Club that delivers an experience unlike anything ever before. Our three-acre site will offer guests and club members numerous activities on site, as well as access to spa treatments and golf at a local world-class private club in Sonoma just 15 minutes south of the INN.

The General Manager will report directly to ownership, and will need to have a very flexible schedule to allow for travel, off-property meetings, attending evening functions, attending select Club Events, occasional MOD shifts, participation in community and regional organizations such as Chamber of Commerce, Hospitality Associations, Marketing Associations, Charity organizations, etc.

We are searching for a personality that can motivate staff, represent our values to our guests, and manage an operation tailored to creating a memorable experience for everyone who walks through our doors.  If this sounds like you, submit your cover letter and resume for consideration.

891 Grove Street LLC   GENERAL MANAGER JOB DESCRIPTION

The General Manager will effectively lead and motivate a team in providing 5-Star services. The General Manager will have an eye for detail…and demonstrate a charming quality with the ability to comfortably interface with hotel guests and club members. 

The General Manager will manage and direct the day–to–day operations of all departments; Revenue Management & Marketing / F&B / Guest Service / Housekeeping / Maintenance / Concierge – Activities / Accounting.

The General Manager will also provide support in all areas of operation, such as staff training, coaching, counseling and also enforces the standard operating procedures. Participates in and enforces quality assurance for all department and recommends department cost control measures.

The General Manager will also be responsible for assisting ownership with project management, such as: scheduling projects, supervising teams to meet deadlines, goal setting, as well as full participation in suggesting projects and goals that increase efficiencies and guest experience, organizing teams for deep cleaning and ongoing maintenance work. Other work may include managing maintenance projects, managing inventory, ordering, enhancing the guest experience, special needs of VIP Guests, and handling and/or supervising guest complaints.

Programing for the members and guests of the INN will be paramount. The General Manager will work cooperatively with ownership in creating an annual calendar of events, creating pickleball leagues, bocce ball leagues, wine pouring events and other culinary experiences.  The GM will also interface with the Mayacama management team and partners of 891 Grove Street LLC.  

Daily Responsibility & Authority:

  • LEAD BY EXAMPLE
  • Guarantee guest satisfaction as the top priority.
  • Managing and directing an efficient and effective operations team.
  • Planning and scheduling of projects throughout the day, week, month, or year.
  • Planning and implementing departmental and team goals that motivate team members.
  • Following up on projects and managing the team responsible for completing tasks.
  • Motivating and inspiring team members to reach deadlines.
  • Inspection of all VIP rooms prior to check-in.
  • Personally champion guest complaint resolution in a timely fashion
  • Respond to all guest reviews on all channels within 24 hours
  • Oversee project completion and supervise departmental goals and deadlines.
  • Organize and monitor the inventory for all departments.

All applicants must have:

  • University Degree
  • Minimum of Five Years of Management Experience in Hospitality
  • Experience with Private Club Management is a plus
  • Proficiency in Numerous PC software platforms, including Excel
  • Minimum Five Years of Experience with POS and PMS platforms
Apply Now

Part Time Positions

Seasonal / On Call

Night Auditor

Job Title: Night Auditor
Department: Accounting
Reports to:  Accounting Manager

SUMMARY

Assist members/guests in all front office-related areas in an efficient, courteous, and professional manner that maintains high standards of service and hospitality.

DUTIES AND RESPONSIBILITIES

The following reflects management’s definition of essential functions for this job but does not restrict the tasks that may be assigned.  Management may assign or reassign duties and responsibilities to this job at any time due to reasonable accommodation or other reasons.

  • Registers members/guests and assigns rooms; complies with special requests whenever possible.

  • Manages room keys

  • Operates front office equipment

  • Processes member/guest check-outs

  • Posts and files all charges to members’ and other accounts

  • Assists the accounting department in scanning and filing invoices and AP checks

  • Uses proper telephone etiquette

  • Reviews the pass-on log and knows of daily activities and meetings taking place in the club

  • Coordinates guestroom and Clubhouse maintenance work with the engineering and maintenance department

  • Reports unusual occurrences or requests to the Accounting Manager or General Manager

  • Knows all safety and emergency procedures and accident prevention policies and procedures

  • Maintains the cleanliness and neatness of the front desk area

  • Reviews and prepares to run nightly reports

  • Verifies and prepares accounts payables for accounting to review

  • Responsible for nightly and morning walk-throughs of the clubhouse

  • Being proactive and communicating to the appropriate staff any messages that pertain to their department.

SUPERVISORY RESPONSIBILITES

 No supervisory duties are included in this position

 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.

  • One-year certificate from college or technical school, six months to one year related experience, or equivalent combination of education and experience.

  • 10-key by touch.

  • Demonstrated ability to calculate figures and amounts.

  • Proficient on Microsoft Word and Excel

  • Acute attention to detail.

  • Strong organizational skills.

  • Commitment to excellence and high standards.

  • Excellent written and verbal communication skills.

  • Ability to understand and follow written and verbal instructions.

  • Versatility, flexibility, and a willingness to work within constantly changing priorities with enthusiasm.

  • Must be able to speak, read, write, and understand the primary language(s) used in the workplace.

  • Excellent guest service experience and decision making capabilities.

  • Ability to work independently

EDUCATION, CERTIFICATES, LICENSES, REGISTRATIONS

  • High School education with some college

  • Hospitality experience preferred

WORK ENVIRONMENT, PHYSICAL/MENTAL DEMANDS

The work environment characteristics and physical/mental 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.

  • Extended periods of standing and sitting

  • Computer knowledge

Apply Now

Full Time Positions

Sous Chef

Job Title: Sous Chef
Department: Food & Beverage
Reports to: Executive Chef

SUMMARY

Responsible for a proficiency in all food production including items used for restaurants, banquet functions and other outlets.  Execute menus, food purchase specifications and recipes in accordance with the Executive Chef. Help develop and monitor food and labor efficiencies for the department in accordance with Executive Chef.  Set the example and help maintain the highest professional food quality and sanitation standards in accordance with Executive Chef.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Include the following.  Other duties may be assigned.

  1. Hires, trains, supervise and assist in the work of food and pastry production.

  2. Executes menus (with EC and staff) for all food outlets and events at the Club.

  3. Manages the schedule and along with the EC coordinates the work of the kitchen employees to assure that food preparation is timely, cost effective and technically correct.

  4. The Executive Sous Chef understands that a high work ethic is needed to manage, direct and control the kitchen operations.

  5. Approves the requisition of products and other necessary food supplies.

  6. Manages the high standards of sanitation, cleanliness and safety throughout all kitchen areas at all times.

  7. Maintains controls to minimize food and supply waste and theft.

  8. Oversees, whenever possible, the safety, sanitation and accident prevention principles as out lined by the Club, Local Health Dept. and EC.

  9. Co-develops recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs.

  10. Attends food and beverage meetings.

  11. Consults with the EC, Events Manager and Food and Beverage Director about food production aspects of special events being planned.

  12. Cooks or directly supervises the cooking of items that require skillful preparation.

  13. Cooks food products to the quality standards set forth by the EC.

  14. Interacts with applicable food and beverage managers to assure that food production consistently exceeds the expectations of members and guests

  15. Coordinates with entire culinary team to produce a quality and cost effective the employee meal program

  16. Evaluates products to assure that quality and related goods are consistently met

  17. Periodically evaluates job performance of kitchen staff and corrects staff in a fair and legal manner

  18. Maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment

  19. Be able to communicate interest in training and professional development opportunities

  20. Develop staff in cross-training

  21. Expedites food during peak meal periods.

  22. Undertakes all tasks as assigned by the EC

SUPERVISORY RESPONSIBILITES

Line Cooks, Pantry/Prep Cooks & Dishwashers

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.

  • Current knowledge of regional and national trends in food and beverage.

  • Thorough knowledge of all food preparation techniques and styles.

  • Demonstrated proficiency in supervising and motivating subordinates

  • Basic competence in subordinates’ duties and tasks

  • Good judgment with the ability to make timely and sound decisions

  • Must be able to speak, read, write, and understand the primary language(s) used in the workplace.

  • Commitment to excellence and high standards

  • Passion, enthusiasm, focus, creativity, and a positive outlook.

  • Versatility, flexibility, and a willingness to work within constantly changing priorities with enthusiasm

  • Acute attention to detail

  • Strong organizational, problem-solving, and analytical skills

  • Professional appearance and demeanor

  • Ability to manage priorities and workflow

  • Ability to effectively communicate with people at all levels and from various backgrounds.

EDUCATION and/or EXPERIENCE

  • Graduate of a recognized culinary school or equivalent.

  • Five to six years related experience or equivalent.

LANGUAGE SKILLS

§  English

  • Bilingual skills a plus

MATHEMATICAL SKILLS

Basic

REASONING ABILITY

Ability to define problems, collect data, establish facts and draw valid conclusions

CERTIFICATES, LICENSES, REGISTRATIONS

Valid Drivers License

Serve Safe Certification

PHYSICAL DEMANDS

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.

WORK ENVIRONMENT

The work environment characteristics described here are representative of employee encounters while performing the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Apply Now
Assistant Wine Director

Job Title: Assistant Wine Director
Department: Food & Beverage
Reports to: Wine Director

SUMMARY

Discusses wines with members and guests and assists them to make wine selections, applying knowledge of wines. Tastes wines prior to serving and serves wines to patrons. Assists Wine Director with staff training and development. Maintains cleanliness and organization of Wine Storage areas including receiving inventory and logging wine locations.  Must possess and demonstrate excellent knowledge of Sonoma & Napa Valley wines with additional expertise in Old World varietals and producers. 

ESSENTIAL DUTIES AND RESPONSIBILITIES
include the following.  Other duties may be assigned.

  • Recommends wines to members and guests

  • Ensures accurate, knowledgeable, and thorough service of wines to all members

  • Assists members and guests with private wine tastings

  • Assists service staff with food service, as needed.

  • Assists in the order and inventory of wines

  • Maintains the proper storage and cleanliness standards for the wine cellar or other holding area(s)

  • Mange list to ensure all wines are in-stock

  • Attends staff meetings as required

SUPERVISORY RESPONSIBILITIES

–  No supervisory duties are included in this position

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.

  • Minimum 3 years experience in wine/restaurant industry or equivalent

  • Court of Master Sommeliers Certified Sommelier or equivalent experience

  • Demonstrated knowledge of wines, wine production, wine industry; strong wine sales

  • Excellent customer service skills

  • Basic competence in duties and tasks of supervised employees

  • Commitment to excellence and high standards

  • Strong organizational skills; able to manage priorities and workflow

  • Ability to work independently and as a member of various teams and committees

  • Versatility, flexibility, and willingness to work within constantly changing priorities

  • Must exemplify passion, enthusiasm, focus, creativity and a positive outlook

  • Good judgment with the ability to make timely and sound decisions

  • Professional appearance and demeanor

  • Ability to effectively present information and respond to questions

  • Ability to effectively communicate with people at all levels and from various backgrounds

  • Ability to understand and follow written and verbal instructions

  • Must be able to speak, read, write, and understand the primary language used in the workplace

  • Working knowledge of properties P.O.S. system. Proficient in Microsoft Office Suite, Advance Power Point

EDUCATION and/or EXPERIENCE

Minimum 3 years in the restaurant/wine industry or equivalent

LANGUAGE SKILLS

English

MATHEMATICAL SKILLS

Basic

REASONING ABILITY

Basic

CERTIFICATES, LICENSES, REGISTRATION

  • High School Education

  • Food Handlers Certification Card

  • Court of Master Sommeliers Level 2 Certified Sommelier or equivalent experience

Apply Now
Maintenance Technician

Job Title: Maintenance Technician
Department: Facilities
Reports to: Facilities Manager / Director of Facilities

SUMMARY

Carryout all building related repairs and general maintenance needed for equipment, furniture, masonry and building structures as directed by Facilities Maintenance Manager and Director of Facilities.

DUTIES AND RESPONSIBILITIES

The following reflects management’s definition of essential functions for this job but does not restrict the tasks that may be assigned.  Management may assign or reassign duties and responsibilities to this job at any time due to reasonable accommodation or other reasons.

  • As directed; repairs and maintains equipment, furniture, masonry and building structures. (Cleaning, painting, plastering, carpentry and dry walling)

  •  Completes regular checklists on building maintenance procedures and records work performed.

  • Performs general maintenance to lodging units and public areas.

  • Electrical:  Replace light switches, reset circuit breakers, replace wall plug receptacles, use test equipment, voltmeter, voltage tester, amp probe.

  • Plumbing: Unplug sinks, toilets, garbage disposals and drain lines, repair or replace valves, gaskets, toilet seals.

  • Monitors work done by outside contractors and communicates the status of each project to the Facilities Maintenance Manager.

  • Maintains the swimming pool water chemicals (CPO Certification)

  • Keeps the work-shop areas safe, clean and well lighted.

  • Ensures that all refuse is properly removed from the clubhouse and its premises

  • Assists with the preparation of special functions, parties, tournaments, etc. by installing decorations and constructing display pieces

  • Display a friendly, courteous and professional demeanor in all interactions with guests and staff.

SUPERVISORY RESPONSIBILITIES

  • None

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 electrical and plumbing knowledge

  • Experience in basic refrigeration

  • Commitment to excellence and high standards

  • Strong organizational, problem-solving, and analytical skills

  • Ability to manage priorities and workflow

  • Versatility, flexibility, and a willingness to work within constantly changing priorities with enthusiasm

  • Proficient on Microsoft Word, Excel, Outlook

  • Proven ability to handle multiple projects and meet deadlines

  • Strong interpersonal skills.

  • Ability to deal effectively with a diversity of individuals at all organizational levels.

  • Good judgment with the ability to make timely and sound decisions

  • Creative, flexible, and innovative team player

  • Bilingual skills a plus.

  • Ability to understand any-and-all safety requirements and cautions

  • Ability to perform any physical labor necessary

  • Must be able to speak, read, write, and understand the primary language(s) used in the workplace.

EDUCATION, CERTIFICATES, LICENSES, REGISTRATIONS

  • High School or Trade School Education

  • Two years of previous experience in building maintenance, preferably in the hospitality industry.

WORK ENVIRONMENT, PHYSICAL/MENTAL DEMANDS

The work environment characteristics and physical/mental 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.

Apply Now
Hotel General Manager

If you can visualize yourself as the General Manager of a small private recreational park and swim club with eleven suites nestled on three acres in a neighborhood of Healdsburg, CA, you should continue reading on…

891 Grove Street LLC will be a one-of-a-kind eleven room boutique Inn & Club that delivers an experience unlike anything ever before. Our three-acre site will offer guests and club members numerous activities on site, as well as access to spa treatments and golf at a local world-class private club in Sonoma just 15 minutes south of the INN.

The General Manager will report directly to ownership, and will need to have a very flexible schedule to allow for travel, off-property meetings, attending evening functions, attending select Club Events, occasional MOD shifts, participation in community and regional organizations such as Chamber of Commerce, Hospitality Associations, Marketing Associations, Charity organizations, etc.

We are searching for a personality that can motivate staff, represent our values to our guests, and manage an operation tailored to creating a memorable experience for everyone who walks through our doors.  If this sounds like you, submit your cover letter and resume for consideration.

891 Grove Street LLC   GENERAL MANAGER JOB DESCRIPTION

The General Manager will effectively lead and motivate a team in providing 5-Star services. The General Manager will have an eye for detail…and demonstrate a charming quality with the ability to comfortably interface with hotel guests and club members. 

The General Manager will manage and direct the day–to–day operations of all departments; Revenue Management & Marketing / F&B / Guest Service / Housekeeping / Maintenance / Concierge – Activities / Accounting.

The General Manager will also provide support in all areas of operation, such as staff training, coaching, counseling and also enforces the standard operating procedures. Participates in and enforces quality assurance for all department and recommends department cost control measures.

The General Manager will also be responsible for assisting ownership with project management, such as: scheduling projects, supervising teams to meet deadlines, goal setting, as well as full participation in suggesting projects and goals that increase efficiencies and guest experience, organizing teams for deep cleaning and ongoing maintenance work. Other work may include managing maintenance projects, managing inventory, ordering, enhancing the guest experience, special needs of VIP Guests, and handling and/or supervising guest complaints.

Programing for the members and guests of the INN will be paramount. The General Manager will work cooperatively with ownership in creating an annual calendar of events, creating pickleball leagues, bocce ball leagues, wine pouring events and other culinary experiences.  The GM will also interface with the Mayacama management team and partners of 891 Grove Street LLC.  

Daily Responsibility & Authority:

  • LEAD BY EXAMPLE
  • Guarantee guest satisfaction as the top priority.
  • Managing and directing an efficient and effective operations team.
  • Planning and scheduling of projects throughout the day, week, month, or year.
  • Planning and implementing departmental and team goals that motivate team members.
  • Following up on projects and managing the team responsible for completing tasks.
  • Motivating and inspiring team members to reach deadlines.
  • Inspection of all VIP rooms prior to check-in.
  • Personally champion guest complaint resolution in a timely fashion
  • Respond to all guest reviews on all channels within 24 hours
  • Oversee project completion and supervise departmental goals and deadlines.
  • Organize and monitor the inventory for all departments.

All applicants must have:

  • University Degree
  • Minimum of Five Years of Management Experience in Hospitality
  • Experience with Private Club Management is a plus
  • Proficiency in Numerous PC software platforms, including Excel
  • Minimum Five Years of Experience with POS and PMS platforms
Apply Now

Part Time Positions

Seasonal / On Call

Night Auditor

Job Title: Night Auditor
Department: Accounting
Reports to:  Accounting Manager

SUMMARY

Assist members/guests in all front office-related areas in an efficient, courteous, and professional manner that maintains high standards of service and hospitality.

DUTIES AND RESPONSIBILITIES

The following reflects management’s definition of essential functions for this job but does not restrict the tasks that may be assigned.  Management may assign or reassign duties and responsibilities to this job at any time due to reasonable accommodation or other reasons.

  • Registers members/guests and assigns rooms; complies with special requests whenever possible.

  • Manages room keys

  • Operates front office equipment

  • Processes member/guest check-outs

  • Posts and files all charges to members’ and other accounts

  • Assists the accounting department in scanning and filing invoices and AP checks

  • Uses proper telephone etiquette

  • Reviews the pass-on log and knows of daily activities and meetings taking place in the club

  • Coordinates guestroom and Clubhouse maintenance work with the engineering and maintenance department

  • Reports unusual occurrences or requests to the Accounting Manager or General Manager

  • Knows all safety and emergency procedures and accident prevention policies and procedures

  • Maintains the cleanliness and neatness of the front desk area

  • Reviews and prepares to run nightly reports

  • Verifies and prepares accounts payables for accounting to review

  • Responsible for nightly and morning walk-throughs of the clubhouse

  • Being proactive and communicating to the appropriate staff any messages that pertain to their department.

SUPERVISORY RESPONSIBILITES

 No supervisory duties are included in this position

 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.

  • One-year certificate from college or technical school, six months to one year related experience, or equivalent combination of education and experience.

  • 10-key by touch.

  • Demonstrated ability to calculate figures and amounts.

  • Proficient on Microsoft Word and Excel

  • Acute attention to detail.

  • Strong organizational skills.

  • Commitment to excellence and high standards.

  • Excellent written and verbal communication skills.

  • Ability to understand and follow written and verbal instructions.

  • Versatility, flexibility, and a willingness to work within constantly changing priorities with enthusiasm.

  • Must be able to speak, read, write, and understand the primary language(s) used in the workplace.

  • Excellent guest service experience and decision making capabilities.

  • Ability to work independently

EDUCATION, CERTIFICATES, LICENSES, REGISTRATIONS

  • High School education with some college

  • Hospitality experience preferred

WORK ENVIRONMENT, PHYSICAL/MENTAL DEMANDS

The work environment characteristics and physical/mental 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.

  • Extended periods of standing and sitting

  • Computer knowledge

Apply Now