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

Housekeeper

Job Title: Housekeeper
Department: Housekeeping
Reports to: Director of Housekeeping / Housekeeping Supervisor

SUMMARY

Responsible for cleaning all club 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.

  • Receives list of assignments from Director of Housekeeping and prioritizes cleaning.
  • Check the inventory of cleaning cart and add any necessary supplies.
  • Dusts rooms and furniture
  • Cleans and disinfects bathrooms and living areas according to policies.
  • Vacuums carpets and mops floors
  • Sweeps patio area and dusts patio furniture
  • Empties all wastebaskets and ashtrays
  • Disinfects telephones
  • Buffs floors
  • Checks toiletry supplies in rest rooms, restocking as needed.
  • Ensures room(s) meet Club standards with a final walk around.
  • Notifies maintenance department of needed maintenance or repairs.
  • Takes found items to designated lost and found area if guest has checked out.
  • Performs other related duties as assigned.

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.

  • Detail-oriented and thorough.
  • Ability to remain discreet and respect the privacy of guests.
  • Versatility, flexibility, and a willingness to work within constantly changing priorities with enthusiasm
  • Excellent customer service skills
  • Good judgment with the ability to make timely and sound decisions
  • Bilingual skills a plus
  • Professional appearance and demeanor
  • Ability to interact with guests in a pleasant, friendly manner.

EDUCATION, CERTIFICATES, LICENSES, REGISTRATIONS

  • High School Education
  • Sufficient education and literacy needed to identify and read product labels and to communicate with guests about job-related needs.
  • Ability to read, write, speak, understand, and communicate in basic English 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.

  • Prolonged periods standing and walking and frequently pulling, pushing and bending.
  • Must be able to lift up to 50 pounds at a time.
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Dishwasher

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

SUMMARY

Responsible for general cleanliness of the main kitchen dish area and other Food and Beverage kitchen prep areas.  Wash and properly store all cooking utensils, china equipment, flatware and glassware.

ESSENTIAL DUTIES AND RESPONSIBILITIES

  1. Washes all wares in dishwashing machine or by hand according to applicable food safety.

  2. Polishes all silverware, platters and chafing dishes.

  3. Collects trash from kitchen areas; empties garbage cans and washes and re-lines with new bags; breaks down boxes, crates and removes debris.

  4. Examines garbage for misplaced silverware, dishes, glassware and other reusable items.

  5. Washes and polishes all stainless steel in the kitchen including shelves, dish cabinets, ice machines, coffee area, refrigerators and walk-ins.

  6. Washes and cleans receiving, trash and other kitchen-related areas.

  7. Sweeps and mops kitchen floors.

  8. Stores all dishes and other wares in proper areas.

  9. Cleans dish machine and dish area according to pre-established schedule.

  10. Performs other tasks such as assisting in food preparation, storing foods after delivery and cleaning coolers, freezers and storerooms.

  11. Maintains inventories of soap, chemicals and paper towels.

  12. Transfers supplies and equipment between storage and work areas.

  13. Handles all china and glassware carefully to minimize breakage.

  14. Continuously inspects floors in kitchen areas to assure they remain clean, dry and clear of debris.

  15. Assists in completing weekly kitchen cleaning and maintenance list.

  16. Cleans and safely stores all brooms, mops and other cleaning equipment in proper places.

  17. Uses all chemical cleaning supplies in a safe and careful manner.

  18. Helps food servers by prioritizing the washing of specified service items.

  19. Understands and consistently follows proper sanitation practices including those for personal hygiene.

  20. Attends departmental staff meetings.

  21. Assists with other duties as assigned by the Sous Chef and Executive Chef.

SUPERVISORY RESPONSIBILITES

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.

  • Required to stand for long periods and walk, balance, stoop, kneel, crouch, bend, stretch and twist and reach.

  • Push, pull or lift up to 50 pounds.

  • Continuous repetitive motions.

  • Work in hot, humid and noisy environment.

  • Creative, flexible, and innovative team player

  • Bilingual skills a plus

  • Professional appearance and demeanor

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

EDUCATION, CERTIFICATES, LICENSES, REGISTRATIONS

  • High School diploma or GED

  • Food safety 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.

  • Required to stand for long periods and walk, balance, stoop, kneel, crouch, bend, stretch and twist or reach

  • Push, pull or lift up to 50 pounds

  • Continuous repetitive motions

  • Work in hot, humid and noisy environment

  • Coordinate multiple tasks simultaneously

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
Pantry Cook / Garde Manger

Job Title: Pantry Cook / Garde Manger
Department: Food & Beverage
Reports to: Executive Chef

SUMMARY

Prepare cold products according to the club’s standard recipes.  Responsible for maintaining the inventory of all dressings and vinaigrettes needed.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Include the following – Other duties may be assigned:

  • Slices and pre-portions cold cooked meat, fish, and poultry; garnishes them in an appetizing and tasteful manner.
  • Prepares appetizers, centerpieces, and relishes in an attractive manner.
  • Prepares cold sauces, jellies, stuffing, salad dressings and sandwiches using club standards
  • Requisitions food supplies necessary to produce the items on the menu
  • Adheres to state and local health and safety regulations.
  • Maintains the highest sanitary standards.
  • Notifies Sous Chef in advance of expected shortages.
  • Maintains security and safety in the work area.
  • Ensures that work area and equipment are clean and sanitary.
  • Covers, dates and neatly stores reusable leftover products.
  • Attends staff meetings.
  • Assists with other duties as instructed by the Sous Chef and Executive Chef.

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.

  • Some culinary work experience.
  • Knowledge of basic culinary fundamentals
  • Ability to prepare cold food items required for club’s menus.
  • Knowledge of and ability to perform required role during emergency situations.

CERTIFICATES, LICENSES, REGISTRATIONS

Food Safety 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
Pastry Assistant

Job Title: Pastry Assistant
Department: Food & Beverage
Reports to: Pastry Chef/Executive Chef

SUMMARY

The Assistant Pastry Chef is responsible for the smooth day-to-day operations of the Pastry Department.  Assist the Pastry Chef in maintaining the highest professional food quality and sanitation standards.

ESSENTIAL DUTIES AND RESPONSIBILITIES

  1. Reports directly to the Pastry Chef.

  2. Ensure that proper par stocks of all food items are maintained.

  3. Maintain hygiene standards within guidelines that all food items are properly covered at all times.

  4. Ensure that all coolers and freezers are organized and maintained as per standards.

  5. Ensure proper stock rotation in all areas of the pastry kitchen and minimize waste.

  6. Do month and inventory of all items in the pastry kitchen.

  7. Must always be well groomed and in proper uniform.

  8. Execute all dessert production in a timely manner to ensure guest satisfaction.

  9. Ensure that all kitchen equipment is cleaned and sanitized after every use.

  10. Responsible for reporting all malfunctioning kitchen equipment and report the same to the Pastry Chef/Executive Chef

  11. Execute all pastry prep and production as per business requirement

  12. Take over duties of the Pastry Chef in their absence

  13. Ensure that all cook and hold temperatures are maintained as per company guidelines.

  14. All other duties a assigned by Pastry Chef/Executive Chef.

SUPERVISORY RESPONSIBILITES

 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.

  • Minimum 2 years pastry experience in a restaurant/club environment

  • Thorough knowledge of serve safe regulations

  • Strong organizational skills; ability to manage priorities and workflow

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

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

  • Creative, flexible, and innovative team player

  • Bilingual skills a plus

  • Professional appearance and demeanor

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

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

CERTIFICATES, LICENSES, REGISTRATIONS

 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.

  • Stand and walk for long periods of time

  • Lift and move up to 30 pounds

  • Understand and respond to a diverse population

  • Coordinate multiple tasks simultaneously

  • Calculate figures and amounts

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
Line Cook

Job Title: Line Cook
Department: Food & Beverage
Reports to: Executive Chef

SUMMARY

Cooks and prepares a variety of food products, including meats, seafood, poultry, vegetables, sauces, and stocks according to the club’s standard recipes using a variety of equipment and utensils according to the daily prep list.

ESSENTIAL DUTIES AND RESPONSIBILITIES

  1. Take inventory of all items required for station set-up and determine those items that require preparation.
  2. Prepares items according to standard recipes.
  3. Requisitions items needed to produce menu items.
  4. Notifies Sous Chef of expected shortages.
  5. Ensures that assigned work areas and equipment are clean and sanitary.
  6. Sets-up, maintains and breaks down prep cook station.
  7. Covers, dates and neatly stores all leftover products that are re-usable.
  8. Makes recommendations for maintenance, repair and upkeep of the line prep area and equipment.
  9. Attends kitchen staff meetings and offers suggestions for improvements.
  10. Assists with other duties as assigned by the Sous Chef and Executive Chef.

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.

  • Required to stand for long periods and walk, balance, stoop, kneel, crouch, bend, stretch and twist and reach.
  • Push, pull or lift up to 50 pounds.
  • Continuous repetitive motions.
  • Work in hot, humid and noisy environment.
  • Must be able to communicate clearly with managers, kitchen and dining room personnel.
  • Maintains the highest food safety standards.
  • Able to produce all assigned menu items according to the club’s standard recipes.
  • Helps in other areas of the kitchen during slow periods or when necessary.
  • Knowledge of and ability to perform required role during emergency situations.
  • Strong organizational skills; ability to manage priorities and workflow
  • Versatility, flexibility, and a willingness to work within constantly changing priorities with enthusiasm
  • Good judgment with the ability to make timely and sound decisions
  • Creative, flexible, and innovative team player
  • Bilingual skills a plus
  • Professional appearance and demeanor
  • Must be able to speak, read, write, and understand the primary language(s) used in the workplace

EDUCATION, CERTIFICATES, LICENSES, REGISTRATIONS

  • A minimum of two years of experience in kitchen preparation and cooking in a club, resort, hotel or institutional setting
  • Food safety 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.

  • Required to stand for long periods and walk, balance, stoop, kneel, crouch, bend, stretch and twist or reach
  • Push, pull or lift up to 50 pounds
  • Continuous repetitive motions
  • Work in hot, humid and noisy environment
  • Coordinate multiple tasks simultaneously

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
Financial Accountant

Job Title: Financial Accountant
Department: Accounting
Reports to: Controller

SUMMARY

The Financial Accountant assists the Controller with primary responsibilities in the areas of budgeting, variance analysis, fixed assets, and capital projects, creating schedules for the annual audit, and generally assists with the maintenance of the books and records of the Club. Working under general supervision, the Financial Accountant exercises some independent judgment to plan and accomplish goals.  The Financial Accountant at times may be asked to preform various financial analyses for the Club and to assist the Staff accountant and Managerial accountant with some of their duties and responsibilities.

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.

  • Assist the Controller with various duties assigned.

  • Maintain the Club’s fixed asset records. Assist in the preparation of the Club’s property tax reporting.  Coordinate the annual fixed asset inventory count.

  • Assists in the preparation of the monthly trial balance and resulting financial statements including Income Statement, Balance Sheet for the Club along with required supporting schedules and other data necessary for financial reports and records.

  • Assists in internal auditing programs to help assure that records are accurately maintained and that established policies and practices are satisfactorily and consistently followed.

  • Assists in the preparation of budgets and financial forecasts in coordination with the various departments and General Manager; analyzes financial information, monitors budgeted versus actual expenditures and advises management about variances and their potential causes.

  • Assists in the with the club’s external auditors to assure that procedures are consistent with club policies

  • Assist in preparation of monthly financial statements and exhibits.

  • Prepare journal entries as assigned.

  • Reconcile general ledger accounts as assigned.

  • Handles assigned projects as they relate to the department and club’s needs

  • Assist in various A/R and A/P tasks such as cashing and cutting checks.

  • Ensure all services to members are provided in a highly professional and efficient manner with strong attention to detail.

  • Follow directions, take criticism, get along with co-workers and supervisors, treat co-workers, supervisors and members and their guests with respect and courtesy, contributes to a positive and rewarding team environment.

SUPERVISORY RESPONSIBILITES

N/A

QUALIFICATIONS, SKILLS & ABILITIES:

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.

  • 3 to 4 years operating with advanced accounting principles.

  • Ability to calculate figures and amounts such as discounts, interest, percentages, and volume.

  • Ability to apply concepts of basic algebra.

  • Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions and decimals.

  • Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.

  • Must be able to work independently.

  • Working knowledge of forecasting and financial reports.

  • Working knowledge of data collection, data analysis, evaluation, and scientific method.

  • Strong organizational, problem-solving, and analytical skills; able to manage priorities and workflow.

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

  • Commitment to excellence and high standards.

EDUCATION AND/OR EXPERIENCE

  • Degree in Accounting or related discipline.

  • Public accounting experience a plus

  • Three plus years related experience and/or training; or equivalent combination of education and experience.

  • Familiar with standard accounting concepts, practices and procedures

  • Private club, resort and/or hospitality experience preferred.

  • High school diploma or equal to a GED.

COMPUTER SKILLS

  • Intermediate to advanced knowledge of Excel; basic knowledge of other MS Office applications.

  • Proficient in Jonas Club software

  • Proficient in Outlook and Internet applications.

  • Generally familiar with accounting software programs.

CERTIFICATES & LICENSES

  • CPA or Experience in public accounting a plus

EDUCATION , CERTIFICATES, LICENSES, REGISTRATIONS

  • College Education, BA in Accounting or related discipline

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.

  • Analyze financial and statistical data.

  • Calculate figures and amounts.

  • Accurately complete detailed financial reports.

Apply Now
Restaurant Manager

Job Title: Restaurant Manager
Department: Food & Beverage
Reports to: Director of Member Services

SUMMARY

Responsible for management of dining room service in the manner most pleasing to members and their guests.  Assure a high standard of appearance, hospitality and service in personnel and cleanliness of dining room.  Supervise and train dining room staff; manage within budgetary restraints; develop/implement programs to increase revenues.

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.

  • Schedules personnel and plans dining room set-up based upon anticipated member/guest counts and client needs.

  • Takes reservations and checks table reservation schedules.

  • Greets and seats members and guests

  • Carefully supervises dining room staff to help assure proper service.

  • Inspects dining room employees to ensure that they are in proper and clean uniforms at all times.

  • Hires, trains, supervise and evaluate dining room staff.

  • Provides appropriate reports concerning employee hours, schedules, pay rates, job changes, tip pools, etc.

  • Receives and resolves complaints concerning food, beverages and service.

  • Serves as liaison between the dining room and kitchen staff.

  • Assures that all side work is accomplished and that all cleaning of equipment and storage areas is completed according to schedule.

  • Directs pre-meal meetings with dining room personnel. Relays information and policy changes and briefs personnel.

  • Assures the correct appearance, cleanliness and safety of dining room areas, equipment and fixtures. Checks the maintenance of all equipment in the dining room and reports deficiencies and maintenance concerns.

  • Makes suggestions about improvements in dining room service procedures and layout.

  • Produces daily/meal period revenue analyses and other reports from the Point of Sale system used in the dining room.

  • Assures that the dining room and other club areas are secure at the end of the business day.

  • Maintains an inventory of dining room items including silverware, coffee pots, water pitchers, salt and pepper holders, sugar bowls and linen and ensures they are properly stored and accounted for.

  • Develops and maintains the dining room reservation system.

  • Develops and implements an on-going marketing program to increase dining room business.

  • Develops and supervises the revenue control system.

  • Monitors dining room labor and supplies budget; makes adjustments as necessary to achieve financial goals.

  • Develops and continually updates and refines policy and procedure manuals for service staff to increase quality and to control costs.

  • Assists in service as needed.

  • Attends scheduled staff meetings.

SUPERVISORY RESPONSIBILITES 

  • Servers, Bussers, Bartenders, Host, Expo, Supervisor

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.

  • Strong organizational skills; able to manage priorities and workflow.

  • Excellent customer service skills.

  • Basic competence in duties and tasks of supervised employees.

  • Proven leadership and business acumen skills

  • Demonstrated ability to supervise and motivate subordinates.

  • Commitment to excellence and high standards.

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

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

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

  • Professional appearance and demeanor

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

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

EDUCATION, CERTIFICATES, LICENSES, REGISTRATIONS

  • Minimum of four years experience in restaurant industry or equivalent

  • Food Handlers Certification Card

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.

  • Stand and walk for prolonged periods of time.

  • Coordinate multiple tasks simultaneously

  • Understand and respond to a diverse population.

  • Speak clearly and listen attentively to guests and dining room staff.

  • Accurately complete detailed forms and reports.

Apply Now
Housekeeping Manager

Job Title: Housekeeping Manager
Department: Housekeeping
Reports to: Director of Residences 

SUMMARY

Oversees and coordinates daily operations of the housekeeping department to ensure highest standards for cleanliness, product quality, and guest service for the Club and Lodging 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.

  • Ensures that all areas of the Club and lodging facilities are properly cleaned and ready for guests’ arrival.

  • Anticipates and assesses guests’ needs and responds in a courteous and professional manner.

  • Interfaces with appropriate hotel staff/managers to receive information regarding housekeeping needs; ensures timely response to requests.

  • Interfaces with maintenance/engineering to report/recommend maintenance/repair needs.

  • Monitors and maintains proper inventory levels; authorizes purchase orders for supplies and equipment.

  • Supervises and assists staff in housekeeping duties.

  • Controls storage of lost and found items.

  • Ensures housekeeping carts are well maintained.

  • Inspects rooms on a daily or other scheduled basis.

  • Develops, implements, and maintains deep cleaning schedules.

  • Implements and monitors department budget; manages expenses within approved budget constraints.

  • Prepares accurate and timely reports as required.

  • Hires, trains, supervises, motivates, and develops housekeeping staff; manages schedules and workflow.

  • Assigns duties and monitors quality of work; assures staff conforms to organizational policies and procedures and safety regulations.

  • Provides day-to-day guidance and oversight of subordinates; actively works to promote and recognize performance including in annual and 90-day reviews.

  • Keeps up to date on overall activities of the team, identifying problem areas and taking corrective actions. Follow company discipline procedures as required.

  • Develops and implements all supply and inventory management including ordering.

  • Prepare team member schedules according to business forecast, payroll budget guidelines and productivity requirements.

  • Conduct regular department meetings to coordinate policy, standards, and team cohesion.

SUPERVISORY RESPONSIBILITES

– Housekeeping supervisors, housekeepers, housepersons, turndown attendants

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.

  • Three or more years related experience at a luxury property

  • Demonstrated proficiency in supervising and motivating subordinates

  • Commitment to excellence and high standards

  • Basic competence in subordinates’ duties and tasks

  • Ability to work with all levels of management

  • 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

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

  • Proficient on MS Word, Excel, Outlook, and quick learner of other software programs

  • 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

  • Ability to create, understand and implement all safety requirements and cautions

  • Ability to perform the physical labor necessary

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

EDUCATION, CERTIFICATES, LICENSES, REGISTRATIONS

  • High School Education (Secondary Education appreciated)

  • Driver License

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.

  • Lift and carry up to 40 pounds.

  • Coordinate multiple tasks simultaneously

  • Understand and respond to a diverse population

  • Working indoors and outdoors in all weather conditions

  • Traverse stairs, steps, and uneven pathways

  • Regular operation of equipment and computers

Apply Now

Part Time Positions

Dishwasher

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

SUMMARY

Responsible for general cleanliness of the main kitchen dish area and other Food and Beverage kitchen prep areas.  Wash and properly store all cooking utensils, china equipment, flatware and glassware.

ESSENTIAL DUTIES AND RESPONSIBILITIES

  1. Washes all wares in dishwashing machine or by hand according to applicable food safety.

  2. Polishes all silverware, platters and chafing dishes.

  3. Collects trash from kitchen areas; empties garbage cans and washes and re-lines with new bags; breaks down boxes, crates and removes debris.

  4. Examines garbage for misplaced silverware, dishes, glassware and other reusable items.

  5. Washes and polishes all stainless steel in the kitchen including shelves, dish cabinets, ice machines, coffee area, refrigerators and walk-ins.

  6. Washes and cleans receiving, trash and other kitchen-related areas.

  7. Sweeps and mops kitchen floors.

  8. Stores all dishes and other wares in proper areas.

  9. Cleans dish machine and dish area according to pre-established schedule.

  10. Performs other tasks such as assisting in food preparation, storing foods after delivery and cleaning coolers, freezers and storerooms.

  11. Maintains inventories of soap, chemicals and paper towels.

  12. Transfers supplies and equipment between storage and work areas.

  13. Handles all china and glassware carefully to minimize breakage.

  14. Continuously inspects floors in kitchen areas to assure they remain clean, dry and clear of debris.

  15. Assists in completing weekly kitchen cleaning and maintenance list.

  16. Cleans and safely stores all brooms, mops and other cleaning equipment in proper places.

  17. Uses all chemical cleaning supplies in a safe and careful manner.

  18. Helps food servers by prioritizing the washing of specified service items.

  19. Understands and consistently follows proper sanitation practices including those for personal hygiene.

  20. Attends departmental staff meetings.

  21. Assists with other duties as assigned by the Sous Chef and Executive Chef.

SUPERVISORY RESPONSIBILITES

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.

  • Required to stand for long periods and walk, balance, stoop, kneel, crouch, bend, stretch and twist and reach.

  • Push, pull or lift up to 50 pounds.

  • Continuous repetitive motions.

  • Work in hot, humid and noisy environment.

  • Creative, flexible, and innovative team player

  • Bilingual skills a plus

  • Professional appearance and demeanor

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

EDUCATION, CERTIFICATES, LICENSES, REGISTRATIONS

  • High School diploma or GED

  • Food safety 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.

  • Required to stand for long periods and walk, balance, stoop, kneel, crouch, bend, stretch and twist or reach

  • Push, pull or lift up to 50 pounds

  • Continuous repetitive motions

  • Work in hot, humid and noisy environment

  • Coordinate multiple tasks simultaneously

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.

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Full Time Positions

Housekeeper

Job Title: Housekeeper
Department: Housekeeping
Reports to: Director of Housekeeping / Housekeeping Supervisor

SUMMARY

Responsible for cleaning all club 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.

  • Receives list of assignments from Director of Housekeeping and prioritizes cleaning.
  • Check the inventory of cleaning cart and add any necessary supplies.
  • Dusts rooms and furniture
  • Cleans and disinfects bathrooms and living areas according to policies.
  • Vacuums carpets and mops floors
  • Sweeps patio area and dusts patio furniture
  • Empties all wastebaskets and ashtrays
  • Disinfects telephones
  • Buffs floors
  • Checks toiletry supplies in rest rooms, restocking as needed.
  • Ensures room(s) meet Club standards with a final walk around.
  • Notifies maintenance department of needed maintenance or repairs.
  • Takes found items to designated lost and found area if guest has checked out.
  • Performs other related duties as assigned.

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.

  • Detail-oriented and thorough.
  • Ability to remain discreet and respect the privacy of guests.
  • Versatility, flexibility, and a willingness to work within constantly changing priorities with enthusiasm
  • Excellent customer service skills
  • Good judgment with the ability to make timely and sound decisions
  • Bilingual skills a plus
  • Professional appearance and demeanor
  • Ability to interact with guests in a pleasant, friendly manner.

EDUCATION, CERTIFICATES, LICENSES, REGISTRATIONS

  • High School Education
  • Sufficient education and literacy needed to identify and read product labels and to communicate with guests about job-related needs.
  • Ability to read, write, speak, understand, and communicate in basic English 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.

  • Prolonged periods standing and walking and frequently pulling, pushing and bending.
  • Must be able to lift up to 50 pounds at a time.
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Dishwasher

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

SUMMARY

Responsible for general cleanliness of the main kitchen dish area and other Food and Beverage kitchen prep areas.  Wash and properly store all cooking utensils, china equipment, flatware and glassware.

ESSENTIAL DUTIES AND RESPONSIBILITIES

  1. Washes all wares in dishwashing machine or by hand according to applicable food safety.

  2. Polishes all silverware, platters and chafing dishes.

  3. Collects trash from kitchen areas; empties garbage cans and washes and re-lines with new bags; breaks down boxes, crates and removes debris.

  4. Examines garbage for misplaced silverware, dishes, glassware and other reusable items.

  5. Washes and polishes all stainless steel in the kitchen including shelves, dish cabinets, ice machines, coffee area, refrigerators and walk-ins.

  6. Washes and cleans receiving, trash and other kitchen-related areas.

  7. Sweeps and mops kitchen floors.

  8. Stores all dishes and other wares in proper areas.

  9. Cleans dish machine and dish area according to pre-established schedule.

  10. Performs other tasks such as assisting in food preparation, storing foods after delivery and cleaning coolers, freezers and storerooms.

  11. Maintains inventories of soap, chemicals and paper towels.

  12. Transfers supplies and equipment between storage and work areas.

  13. Handles all china and glassware carefully to minimize breakage.

  14. Continuously inspects floors in kitchen areas to assure they remain clean, dry and clear of debris.

  15. Assists in completing weekly kitchen cleaning and maintenance list.

  16. Cleans and safely stores all brooms, mops and other cleaning equipment in proper places.

  17. Uses all chemical cleaning supplies in a safe and careful manner.

  18. Helps food servers by prioritizing the washing of specified service items.

  19. Understands and consistently follows proper sanitation practices including those for personal hygiene.

  20. Attends departmental staff meetings.

  21. Assists with other duties as assigned by the Sous Chef and Executive Chef.

SUPERVISORY RESPONSIBILITES

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.

  • Required to stand for long periods and walk, balance, stoop, kneel, crouch, bend, stretch and twist and reach.

  • Push, pull or lift up to 50 pounds.

  • Continuous repetitive motions.

  • Work in hot, humid and noisy environment.

  • Creative, flexible, and innovative team player

  • Bilingual skills a plus

  • Professional appearance and demeanor

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

EDUCATION, CERTIFICATES, LICENSES, REGISTRATIONS

  • High School diploma or GED

  • Food safety 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.

  • Required to stand for long periods and walk, balance, stoop, kneel, crouch, bend, stretch and twist or reach

  • Push, pull or lift up to 50 pounds

  • Continuous repetitive motions

  • Work in hot, humid and noisy environment

  • Coordinate multiple tasks simultaneously

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
Pantry Cook / Garde Manger

Job Title: Pantry Cook / Garde Manger
Department: Food & Beverage
Reports to: Executive Chef

SUMMARY

Prepare cold products according to the club’s standard recipes.  Responsible for maintaining the inventory of all dressings and vinaigrettes needed.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Include the following – Other duties may be assigned:

  • Slices and pre-portions cold cooked meat, fish, and poultry; garnishes them in an appetizing and tasteful manner.
  • Prepares appetizers, centerpieces, and relishes in an attractive manner.
  • Prepares cold sauces, jellies, stuffing, salad dressings and sandwiches using club standards
  • Requisitions food supplies necessary to produce the items on the menu
  • Adheres to state and local health and safety regulations.
  • Maintains the highest sanitary standards.
  • Notifies Sous Chef in advance of expected shortages.
  • Maintains security and safety in the work area.
  • Ensures that work area and equipment are clean and sanitary.
  • Covers, dates and neatly stores reusable leftover products.
  • Attends staff meetings.
  • Assists with other duties as instructed by the Sous Chef and Executive Chef.

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.

  • Some culinary work experience.
  • Knowledge of basic culinary fundamentals
  • Ability to prepare cold food items required for club’s menus.
  • Knowledge of and ability to perform required role during emergency situations.

CERTIFICATES, LICENSES, REGISTRATIONS

Food Safety 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
Pastry Assistant

Job Title: Pastry Assistant
Department: Food & Beverage
Reports to: Pastry Chef/Executive Chef

SUMMARY

The Assistant Pastry Chef is responsible for the smooth day-to-day operations of the Pastry Department.  Assist the Pastry Chef in maintaining the highest professional food quality and sanitation standards.

ESSENTIAL DUTIES AND RESPONSIBILITIES

  1. Reports directly to the Pastry Chef.

  2. Ensure that proper par stocks of all food items are maintained.

  3. Maintain hygiene standards within guidelines that all food items are properly covered at all times.

  4. Ensure that all coolers and freezers are organized and maintained as per standards.

  5. Ensure proper stock rotation in all areas of the pastry kitchen and minimize waste.

  6. Do month and inventory of all items in the pastry kitchen.

  7. Must always be well groomed and in proper uniform.

  8. Execute all dessert production in a timely manner to ensure guest satisfaction.

  9. Ensure that all kitchen equipment is cleaned and sanitized after every use.

  10. Responsible for reporting all malfunctioning kitchen equipment and report the same to the Pastry Chef/Executive Chef

  11. Execute all pastry prep and production as per business requirement

  12. Take over duties of the Pastry Chef in their absence

  13. Ensure that all cook and hold temperatures are maintained as per company guidelines.

  14. All other duties a assigned by Pastry Chef/Executive Chef.

SUPERVISORY RESPONSIBILITES

 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.

  • Minimum 2 years pastry experience in a restaurant/club environment

  • Thorough knowledge of serve safe regulations

  • Strong organizational skills; ability to manage priorities and workflow

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

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

  • Creative, flexible, and innovative team player

  • Bilingual skills a plus

  • Professional appearance and demeanor

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

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

CERTIFICATES, LICENSES, REGISTRATIONS

 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.

  • Stand and walk for long periods of time

  • Lift and move up to 30 pounds

  • Understand and respond to a diverse population

  • Coordinate multiple tasks simultaneously

  • Calculate figures and amounts

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
Line Cook

Job Title: Line Cook
Department: Food & Beverage
Reports to: Executive Chef

SUMMARY

Cooks and prepares a variety of food products, including meats, seafood, poultry, vegetables, sauces, and stocks according to the club’s standard recipes using a variety of equipment and utensils according to the daily prep list.

ESSENTIAL DUTIES AND RESPONSIBILITIES

  1. Take inventory of all items required for station set-up and determine those items that require preparation.
  2. Prepares items according to standard recipes.
  3. Requisitions items needed to produce menu items.
  4. Notifies Sous Chef of expected shortages.
  5. Ensures that assigned work areas and equipment are clean and sanitary.
  6. Sets-up, maintains and breaks down prep cook station.
  7. Covers, dates and neatly stores all leftover products that are re-usable.
  8. Makes recommendations for maintenance, repair and upkeep of the line prep area and equipment.
  9. Attends kitchen staff meetings and offers suggestions for improvements.
  10. Assists with other duties as assigned by the Sous Chef and Executive Chef.

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.

  • Required to stand for long periods and walk, balance, stoop, kneel, crouch, bend, stretch and twist and reach.
  • Push, pull or lift up to 50 pounds.
  • Continuous repetitive motions.
  • Work in hot, humid and noisy environment.
  • Must be able to communicate clearly with managers, kitchen and dining room personnel.
  • Maintains the highest food safety standards.
  • Able to produce all assigned menu items according to the club’s standard recipes.
  • Helps in other areas of the kitchen during slow periods or when necessary.
  • Knowledge of and ability to perform required role during emergency situations.
  • Strong organizational skills; ability to manage priorities and workflow
  • Versatility, flexibility, and a willingness to work within constantly changing priorities with enthusiasm
  • Good judgment with the ability to make timely and sound decisions
  • Creative, flexible, and innovative team player
  • Bilingual skills a plus
  • Professional appearance and demeanor
  • Must be able to speak, read, write, and understand the primary language(s) used in the workplace

EDUCATION, CERTIFICATES, LICENSES, REGISTRATIONS

  • A minimum of two years of experience in kitchen preparation and cooking in a club, resort, hotel or institutional setting
  • Food safety 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.

  • Required to stand for long periods and walk, balance, stoop, kneel, crouch, bend, stretch and twist or reach
  • Push, pull or lift up to 50 pounds
  • Continuous repetitive motions
  • Work in hot, humid and noisy environment
  • Coordinate multiple tasks simultaneously

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
Financial Accountant

Job Title: Financial Accountant
Department: Accounting
Reports to: Controller

SUMMARY

The Financial Accountant assists the Controller with primary responsibilities in the areas of budgeting, variance analysis, fixed assets, and capital projects, creating schedules for the annual audit, and generally assists with the maintenance of the books and records of the Club. Working under general supervision, the Financial Accountant exercises some independent judgment to plan and accomplish goals.  The Financial Accountant at times may be asked to preform various financial analyses for the Club and to assist the Staff accountant and Managerial accountant with some of their duties and responsibilities.

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.

  • Assist the Controller with various duties assigned.

  • Maintain the Club’s fixed asset records. Assist in the preparation of the Club’s property tax reporting.  Coordinate the annual fixed asset inventory count.

  • Assists in the preparation of the monthly trial balance and resulting financial statements including Income Statement, Balance Sheet for the Club along with required supporting schedules and other data necessary for financial reports and records.

  • Assists in internal auditing programs to help assure that records are accurately maintained and that established policies and practices are satisfactorily and consistently followed.

  • Assists in the preparation of budgets and financial forecasts in coordination with the various departments and General Manager; analyzes financial information, monitors budgeted versus actual expenditures and advises management about variances and their potential causes.

  • Assists in the with the club’s external auditors to assure that procedures are consistent with club policies

  • Assist in preparation of monthly financial statements and exhibits.

  • Prepare journal entries as assigned.

  • Reconcile general ledger accounts as assigned.

  • Handles assigned projects as they relate to the department and club’s needs

  • Assist in various A/R and A/P tasks such as cashing and cutting checks.

  • Ensure all services to members are provided in a highly professional and efficient manner with strong attention to detail.

  • Follow directions, take criticism, get along with co-workers and supervisors, treat co-workers, supervisors and members and their guests with respect and courtesy, contributes to a positive and rewarding team environment.

SUPERVISORY RESPONSIBILITES

N/A

QUALIFICATIONS, SKILLS & ABILITIES:

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.

  • 3 to 4 years operating with advanced accounting principles.

  • Ability to calculate figures and amounts such as discounts, interest, percentages, and volume.

  • Ability to apply concepts of basic algebra.

  • Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions and decimals.

  • Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.

  • Must be able to work independently.

  • Working knowledge of forecasting and financial reports.

  • Working knowledge of data collection, data analysis, evaluation, and scientific method.

  • Strong organizational, problem-solving, and analytical skills; able to manage priorities and workflow.

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

  • Commitment to excellence and high standards.

EDUCATION AND/OR EXPERIENCE

  • Degree in Accounting or related discipline.

  • Public accounting experience a plus

  • Three plus years related experience and/or training; or equivalent combination of education and experience.

  • Familiar with standard accounting concepts, practices and procedures

  • Private club, resort and/or hospitality experience preferred.

  • High school diploma or equal to a GED.

COMPUTER SKILLS

  • Intermediate to advanced knowledge of Excel; basic knowledge of other MS Office applications.

  • Proficient in Jonas Club software

  • Proficient in Outlook and Internet applications.

  • Generally familiar with accounting software programs.

CERTIFICATES & LICENSES

  • CPA or Experience in public accounting a plus

EDUCATION , CERTIFICATES, LICENSES, REGISTRATIONS

  • College Education, BA in Accounting or related discipline

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.

  • Analyze financial and statistical data.

  • Calculate figures and amounts.

  • Accurately complete detailed financial reports.

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Restaurant Manager

Job Title: Restaurant Manager
Department: Food & Beverage
Reports to: Director of Member Services

SUMMARY

Responsible for management of dining room service in the manner most pleasing to members and their guests.  Assure a high standard of appearance, hospitality and service in personnel and cleanliness of dining room.  Supervise and train dining room staff; manage within budgetary restraints; develop/implement programs to increase revenues.

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.

  • Schedules personnel and plans dining room set-up based upon anticipated member/guest counts and client needs.

  • Takes reservations and checks table reservation schedules.

  • Greets and seats members and guests

  • Carefully supervises dining room staff to help assure proper service.

  • Inspects dining room employees to ensure that they are in proper and clean uniforms at all times.

  • Hires, trains, supervise and evaluate dining room staff.

  • Provides appropriate reports concerning employee hours, schedules, pay rates, job changes, tip pools, etc.

  • Receives and resolves complaints concerning food, beverages and service.

  • Serves as liaison between the dining room and kitchen staff.

  • Assures that all side work is accomplished and that all cleaning of equipment and storage areas is completed according to schedule.

  • Directs pre-meal meetings with dining room personnel. Relays information and policy changes and briefs personnel.

  • Assures the correct appearance, cleanliness and safety of dining room areas, equipment and fixtures. Checks the maintenance of all equipment in the dining room and reports deficiencies and maintenance concerns.

  • Makes suggestions about improvements in dining room service procedures and layout.

  • Produces daily/meal period revenue analyses and other reports from the Point of Sale system used in the dining room.

  • Assures that the dining room and other club areas are secure at the end of the business day.

  • Maintains an inventory of dining room items including silverware, coffee pots, water pitchers, salt and pepper holders, sugar bowls and linen and ensures they are properly stored and accounted for.

  • Develops and maintains the dining room reservation system.

  • Develops and implements an on-going marketing program to increase dining room business.

  • Develops and supervises the revenue control system.

  • Monitors dining room labor and supplies budget; makes adjustments as necessary to achieve financial goals.

  • Develops and continually updates and refines policy and procedure manuals for service staff to increase quality and to control costs.

  • Assists in service as needed.

  • Attends scheduled staff meetings.

SUPERVISORY RESPONSIBILITES 

  • Servers, Bussers, Bartenders, Host, Expo, Supervisor

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.

  • Strong organizational skills; able to manage priorities and workflow.

  • Excellent customer service skills.

  • Basic competence in duties and tasks of supervised employees.

  • Proven leadership and business acumen skills

  • Demonstrated ability to supervise and motivate subordinates.

  • Commitment to excellence and high standards.

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

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

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

  • Professional appearance and demeanor

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

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

EDUCATION, CERTIFICATES, LICENSES, REGISTRATIONS

  • Minimum of four years experience in restaurant industry or equivalent

  • Food Handlers Certification Card

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.

  • Stand and walk for prolonged periods of time.

  • Coordinate multiple tasks simultaneously

  • Understand and respond to a diverse population.

  • Speak clearly and listen attentively to guests and dining room staff.

  • Accurately complete detailed forms and reports.

Apply Now
Housekeeping Manager

Job Title: Housekeeping Manager
Department: Housekeeping
Reports to: Director of Residences 

SUMMARY

Oversees and coordinates daily operations of the housekeeping department to ensure highest standards for cleanliness, product quality, and guest service for the Club and Lodging 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.

  • Ensures that all areas of the Club and lodging facilities are properly cleaned and ready for guests’ arrival.

  • Anticipates and assesses guests’ needs and responds in a courteous and professional manner.

  • Interfaces with appropriate hotel staff/managers to receive information regarding housekeeping needs; ensures timely response to requests.

  • Interfaces with maintenance/engineering to report/recommend maintenance/repair needs.

  • Monitors and maintains proper inventory levels; authorizes purchase orders for supplies and equipment.

  • Supervises and assists staff in housekeeping duties.

  • Controls storage of lost and found items.

  • Ensures housekeeping carts are well maintained.

  • Inspects rooms on a daily or other scheduled basis.

  • Develops, implements, and maintains deep cleaning schedules.

  • Implements and monitors department budget; manages expenses within approved budget constraints.

  • Prepares accurate and timely reports as required.

  • Hires, trains, supervises, motivates, and develops housekeeping staff; manages schedules and workflow.

  • Assigns duties and monitors quality of work; assures staff conforms to organizational policies and procedures and safety regulations.

  • Provides day-to-day guidance and oversight of subordinates; actively works to promote and recognize performance including in annual and 90-day reviews.

  • Keeps up to date on overall activities of the team, identifying problem areas and taking corrective actions. Follow company discipline procedures as required.

  • Develops and implements all supply and inventory management including ordering.

  • Prepare team member schedules according to business forecast, payroll budget guidelines and productivity requirements.

  • Conduct regular department meetings to coordinate policy, standards, and team cohesion.

SUPERVISORY RESPONSIBILITES

– Housekeeping supervisors, housekeepers, housepersons, turndown attendants

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.

  • Three or more years related experience at a luxury property

  • Demonstrated proficiency in supervising and motivating subordinates

  • Commitment to excellence and high standards

  • Basic competence in subordinates’ duties and tasks

  • Ability to work with all levels of management

  • 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

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

  • Proficient on MS Word, Excel, Outlook, and quick learner of other software programs

  • 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

  • Ability to create, understand and implement all safety requirements and cautions

  • Ability to perform the physical labor necessary

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

EDUCATION, CERTIFICATES, LICENSES, REGISTRATIONS

  • High School Education (Secondary Education appreciated)

  • Driver License

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.

  • Lift and carry up to 40 pounds.

  • Coordinate multiple tasks simultaneously

  • Understand and respond to a diverse population

  • Working indoors and outdoors in all weather conditions

  • Traverse stairs, steps, and uneven pathways

  • Regular operation of equipment and computers

Apply Now

Part Time Positions

Dishwasher

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

SUMMARY

Responsible for general cleanliness of the main kitchen dish area and other Food and Beverage kitchen prep areas.  Wash and properly store all cooking utensils, china equipment, flatware and glassware.

ESSENTIAL DUTIES AND RESPONSIBILITIES

  1. Washes all wares in dishwashing machine or by hand according to applicable food safety.

  2. Polishes all silverware, platters and chafing dishes.

  3. Collects trash from kitchen areas; empties garbage cans and washes and re-lines with new bags; breaks down boxes, crates and removes debris.

  4. Examines garbage for misplaced silverware, dishes, glassware and other reusable items.

  5. Washes and polishes all stainless steel in the kitchen including shelves, dish cabinets, ice machines, coffee area, refrigerators and walk-ins.

  6. Washes and cleans receiving, trash and other kitchen-related areas.

  7. Sweeps and mops kitchen floors.

  8. Stores all dishes and other wares in proper areas.

  9. Cleans dish machine and dish area according to pre-established schedule.

  10. Performs other tasks such as assisting in food preparation, storing foods after delivery and cleaning coolers, freezers and storerooms.

  11. Maintains inventories of soap, chemicals and paper towels.

  12. Transfers supplies and equipment between storage and work areas.

  13. Handles all china and glassware carefully to minimize breakage.

  14. Continuously inspects floors in kitchen areas to assure they remain clean, dry and clear of debris.

  15. Assists in completing weekly kitchen cleaning and maintenance list.

  16. Cleans and safely stores all brooms, mops and other cleaning equipment in proper places.

  17. Uses all chemical cleaning supplies in a safe and careful manner.

  18. Helps food servers by prioritizing the washing of specified service items.

  19. Understands and consistently follows proper sanitation practices including those for personal hygiene.

  20. Attends departmental staff meetings.

  21. Assists with other duties as assigned by the Sous Chef and Executive Chef.

SUPERVISORY RESPONSIBILITES

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.

  • Required to stand for long periods and walk, balance, stoop, kneel, crouch, bend, stretch and twist and reach.

  • Push, pull or lift up to 50 pounds.

  • Continuous repetitive motions.

  • Work in hot, humid and noisy environment.

  • Creative, flexible, and innovative team player

  • Bilingual skills a plus

  • Professional appearance and demeanor

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

EDUCATION, CERTIFICATES, LICENSES, REGISTRATIONS

  • High School diploma or GED

  • Food safety 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.

  • Required to stand for long periods and walk, balance, stoop, kneel, crouch, bend, stretch and twist or reach

  • Push, pull or lift up to 50 pounds

  • Continuous repetitive motions

  • Work in hot, humid and noisy environment

  • Coordinate multiple tasks simultaneously

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.

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