Careers

Job Title: Marketing & Communications Manager
Department: Admin/Marketing
Reports to: Director of Hospitality / COO
Classification: Non-Exempt

SUMMARY

The Marketing & Communications Manager focuses on all aspects of our hospitality marketing and graphic design operations and external communications. Ensuring accurate information across multiple channels, high-quality design and layout, and robust membership communication and sales strategy. This position also collaborates with multiple departments relating to their signage, menus, and membership communication needs.

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.

• Design and produce visually captivating graphics for digital and print materials including, but not limited to, brochures, menus, advertisements, event invitations, social media posts, and website content.

• Develop and maintain a consistent brand identity across all communication channels.

• Collaborate with marketing and Club departments to conceptualize and execute design solutions that meet project objectives and deadlines.

• Assist in creating and managing content for social media platforms, ensuring that all posts are visually appealing and align with brand guidelines.

• Work directly with department managers to design and update signage and promotional materials for events, tournaments, and Club amenities.

• Manage the production process from concept to final delivery, including working with external vendors and printers when necessary.

• Stay up-to-date with industry trends and best practices in graphic design and communications to continuously improve the quality and effectiveness of our materials.

• Work directly with Sales & Marketing team when new members are being onboarded to ensure a positive and informative orientation experience, ensuring accurate data input into appropriate CRM/POS software.

• Maintain customer database so that files are complete and up-to-date for our guest contact staff to reference as they interact with members and guests, including photos, allergies, preferences, and contact information as needed.

• Leverage data to provide insights into member and guest behavior to identify opportunities for engagement and personalized service for a customized hospitality experience, at both Mayacama and Ruse properties.

• Contribute to programming calendar meetings to incorporate feedback into our calendar of offerings and help promote successful events by engaging with members and guests. Help develop and maintain event materials as requested by Management (COO, Hospitality, Marketing, Ownership).

• Regularly review and ensure accuracy of events listed on internal calendars.

• Lead by example in upholding and exhibiting the excellent service standards of our company.

• Identify opportunities to better service our Club membership and Ruse guests to maximize satisfaction. Communicate ideas and participate with Leadership Team.

• Regularly review the information sections of our Club and Ruse websites, ensuring accurate operational information presented. Notify COO if updates or changes needed.

• Regularly review links and webpages provided through the Mayacama new member orientation email procedure to ensure accurate hours of operation and department information. Notify COO if potential updates or changes needed.

• Refer member inquiries and special requests to appropriate department managers by making email or in-person introductions.

• Collaborate with our Sales team and Ownership to ensure the Club is reaching the proper demographic for quality leads while achieving our budgeted goals and advancing strategic plan.

• Assist in other marketing and communication-related tasks as requested.

• Work in accordance within our established club policies, operating procedures, budgets and guidelines.

SUPERVISORY RESPONSIBILITIES

·Occasional oversight of certain club staff as they assist with marketing tasks.

QUALIFICATIONS AND SKILL SET

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 of membership/event industry, guest service and marketing experience in a hospitality environment is preferred.

• Proficient in Microsoft Office suite (Word, Excel, PowerPoint, Publisher, Outlook) and social media/tech savvy.

• Proficient in Adobe Creative Suite (Photoshop, Illustrator, InDesign)

• Strong understanding of typography, color theory, and layout design principles.

• Proficient with English grammar and possesses skills in news-style writing, feature writing, copywriting, proofreading and editing.

• Experience with HTML & CSS and interest in/awareness of AI. Familiarity with WordPress preferred.

• Knowledge of printing processes and ability to prepare files for production.

• Requires the ability to work various shifts / varied schedule per week which can include weekends, holidays and special events depending on business levels.

• Proven ability to remain calm and positive in stressful situations and resolve conflicts effectively through de-escalating actions.

• Demonstrated attention to detail, organization skills, and adaptability to competing deadlines.

• Experience with yield and/or revenue management a plus.

• Self-driven quick learner excited to grow with our expanding hospitality company.

EDUCATION, CERTIFICATES, LICENSES, REGISTRATIONS

• Bachelor’s Degree or equivalent experience in marketing, graphic design, and/or communications.

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.

Job Title: Wine Director
Department: Food & Beverage
Reports to: Director of Food & Beverage
Classification: Exempt

SUMMARY

The Wine Director at Mayacama Golf Club has the opportunity to build on the strong wine culture that is part of our founding charter. This role is responsible for all aspects of our dynamic program including maintaining the wine list, driving retail sales, conducting staff training and education, and regular evening restaurant floor presence and supervision. The Wine Director is also focused on developing strong relationships with our members, catering to their individual tastes, as well as acting as the liaison to our vintner community, coordinating events, special tastings, and winery visits.

ESSENTIAL DUTIES AND RESPONSIBILITIES

include the following with other duties as assigned.

• Execute the vision of the Wine & Beverage Program at Mayacama

• Prepare and monitor the strategic plan and budget for the Beverage Department

• Create the programming to include special tastings, events and education

• Build strong relationships with our members and contribute to our CRM database

• Curate a Wine List designed for our members tastes and meeting our sales goals

• Coordinate our Spirits, Beer and Cigar programs to complement our experience

• Be present on the restaurant floor to provide recommendations for our members

• Maintain our Member Wine Locker system to track collections and ensure accuracy

• Connect with our Vintner Member community to add value to their membership benefits

• Develop content to engage our members in newsletters, on website and social channels

• Leverage relationships to find unique partnership opportunities for our program

• Drive retail sales with timely and effective programs designed to excite our members

• Manage direct marketing of wine to our members to achieve our retail sales goals

• Lead the effort for our Annual Vintners events in the Spring and Fall

• Update training materials to ensure that staff have a full understanding of our standards

• Deliver effective staff training to improve knowledge, acumen and service skills

• Establish effective pricing and discount controls in order to achieve Gross Margin targets

• Manage beverage purchasing process to include purchase orders, invoicing and A/P

• Conduct monthly inventory according to established guidelines and reconcile variances

• Oversee our cellars to ensure that wines are stored in optimal conditions

• Provide insightful reporting on the Beverage Program to identify trends and opportunities

• Contribute to staff meetings providing insight, direction and support for our team

• In collaboration with Food and Beverage Director and the Food and Beverage Department, coordinate and participate in tableside execution of wine service to members on a nightly basis.

• Facilitate any FOH manager function and be a FOH resource when on property including, but not limited to – taking nightly dining reservations, receives and resolves member complaints, evening manager on duty responsibilities.

• Lead by example with regards to employee and member policies.

• Perform other duties as assigned by the Food and Beverage Director, The Director of Hospitality and/or Managing Partner

SUPERVISORY RESPONSIBILITIES

– Bussers, Servers, Bartenders, Sommeliers, Event Staff

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 five years’ experience in wine/restaurant industry or equivalent

• Minimum of six years progressive supervisory and managerial experience in directing, leading, and coaching others to exceed organizational standards.

• Demonstrated advanced knowledge of wines, wine production, wine industry, with strong wine sales

• Must possess demonstrated leadership ability, as well as organizational and strategic agility.

• Demonstrated ability for people development by mentoring, motivating, coaching, consistently providing feedback and holding them accountable.

• Proven managerial problem-solving, critical thinking skills with the ability to exercise independent judgement.

• Strong organizational skills.  Ability to identify and prioritize issues, delegating as appropriate, to drive to measurable results.

• Proven ability to be creative and engaging with marketing of wine for discerning guests.

• 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

• Excellent customer service skills. 

• 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 POS systems. Proficient in Microsoft Office 365

EDUCATION and/or EXPERIENCE

College Degree in Hospitality Management or Marketing preferred

Minimum five years in the restaurant/wine industry or equivalent

Wine Certifications from Court of Master Sommeliers or WSET preferred

Equivalent combination of education and progressive, relevant, and direct experience may be considered in lieu of minimum education/experience requirements indicated above.

LANGUAGE SKILLS

English, Spanish preferred

CERTIFICATES, LICENSES, REGISTRATIONS

Alcohol Service/Responsible Beverage (TIPS)

CA Food Handler Card

PHYSICAL/MENTAL 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/or move up to 50 pounds

• Coordinate multiple tasks simultaneously

• Understand and respond professionally to a diverse population

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.

• Work is mainly performed in an office, wine storage area, conditioned wine cave, bar and grill, dining room, outdoor courtyards.

Job Title: Assistant Golf Course Superintendent
Department: Golf Course Maintenance
Reports to: Golf Course Superintendent
Classification: Exempt

SUMMARY

Plans, coordinates and directs activities of the Golf Course Maintenance staff and operates and maintains a computerized irrigation system by performing the following duties.

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.

• Provide excellent guest service to members.

• Assists in establishing maintenance schedules to ensure optimum playing conditions for customers; reviews and adjusts maintenance schedules as necessary.

• Determines irrigation needs daily to ensure adequate watering and prevent waste of water based on readouts from computerized weather station and afternoon course inspections.

• Program central irrigation computer system according to frequently changing factors such as temperature, weather, terrain, drainage, amount of golf play or golf car traffic.

• Inspects irrigation field controllers, records adjustments needed, troubleshoots malfunctions and trains workers in repair of irrigation system.

• Assists in maintaining inventory of parts and supplies for irrigation system; orders new quantities as needed; occasionally orders other supplies such as tools, seed, and fertilizer.

• Trains maintenance staff in the proper and safe operation of a variety of golf course equipment including tractors, mowers and other specialized turf care equipment.

• Assists in keeping accurate maintenance records for pesticide and fertilizer applications.

• Acts as Golf Course Superintendent during vacations and other absences.

• To adhere to company policy and procedure

SUPERVISORY RESPONSIBILITIES

Directly supervising approximately 15-20 employees in the Golf Maintenance Department. Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include training employees, planning, assigning and directing work, rewarding and disciplining employees, addressing complaints and resolving problems.

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; ability to manage priorities and workflow

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

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

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

• Ability to work with mathematical concepts

• Ability to apply concepts of fractions, percentages, ratios, and proportions to practical situations such as mixture and application of pesticides and fertilizers.

• Must posses a valid California Drivers License or equivalent

EDUCATION, CERTIFICATES, LICENSES, REGISTRATIONS

• Associates Degree equivalent from a two year college in turfgrass management or horticulture and three years related experience working on a golf course, including operation of equipment and a computerized irrigation system, at least one year of supervisory experience and knowledge of current OSHA and EPA regulations; or equivalent combination of education and experience

• State of California Qualified Applications License or ability to obtain within three months from date of employment.

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.

• While performing the duties of this job, the employee is regularly exposed to outside weather conditions. The employee is frequently exposed to wet and/or humid conditions, moving mechanical parts and fumes or airborne particles.  The employee is occasionally exposed to toxic or caustic chemicals, risk of electric shock and vibration.  The noise level in the work environment is usually loud.

Job Title: Clubhouse Housekeeper
Department: Housekeeping
Reports to: Director of Housekeeping & Housekeeping Supervisor
Classification: Non-Exempt

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 Housekeeping Manager 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.

Job Title: Grounds Laborer
Department: Golf Course Maintenance
Reports to: Golf Course Superintendent
Classification: Non-Exempt

SUMMARY

To provide a consistently well-maintained golf course ranked as one of the top golf courses in the country.

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.

• Provide excellent guest service to members.

• Performs golf course maintenance according to Golf Course Superintendent and/or Assistant Golf Superintendent’s guidelines, including maintaining golf course greens, tee’s, fairways, roughs, the driving range and landscape areas.

• Regularly performs scheduled maintenance activities in a timely manner

• Coordinates, organizes and prioritizes his/her job duties

• Well versed in the use of various hand tools, clippers, hand loppers, pole saws, weed eaters, blowers, including the ability to operate golf course equipment.

• Fix all ball marks on greens, walk mow greens, dew whip if necessary.

• Rake bunkers – full rake or touch up (if necessary).

• Pick up trash in and on the way to the holes in your section, around greens, tees and cart paths.

• Spot water collars, tees and approaches, tee banks, green banks.

• Weed wack all areas in section – around trees, markers, rocks, around bunkers, tall grass, around benches, water coolers, irrigation controllers.

• Edge cart path from tee to green.

• Maintain edge around all bunkers in section and clean up all grass, weeds and grass runners from the work that the edger made on cart paths and bunkers.

• Clean around tee markers, sprinkler heads, quick cupplers, yardage markers, fairways and valve covers.

• Sand and seed divots in section (i.e. fairway divots, tee top divots, etc.)

• Pick up and remove small limbs and leaves when they become excessive. 

• Add sand and rake bunkers when needed and required.

• To adhere to company policy and procedure.

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. 

• Strong organizational skills; ability to manage priorities and workflow

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

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

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

• Must posses a valid California Drivers License or equivalent

EDUCATION, CERTIFICATES, LICENSES, REGISTRATIONS

• High school education

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.

• Regularly exposed to outside weather conditions

• Noise level in the work environment is usually loud

Job Title: Line Cook
Department: Food & Beverage – Back of House
Reports to: Executive Chef
Classification: Non-Exempt

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.

Job Title: Line Cook
Department: Food & Beverage – Back of House
Reports to: Executive Chef
Classification: Non-Exempt

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.

Job Title: Busser (Seasonal)
Department: Food & Beverage
Reports to: Food & Beverage Director
Classification: Non-Exempt

SUMMARY

Bussers work as a team with the Food Servers. Bussers provide support by performing tasks that would otherwise remove the server from the dining room. Also responsible for substantial cleaning and sanitation duties.

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.

• Works flexible hours, day or night shifts, as scheduled by manager and reports for work punctually.

• Complies with all portion sizes, quality standards, department rules, policies, and procedures.

• Maintains professional appearance at all times, and is clean and well groomed as is the standard of the club.

• Communicates with wait staff to maintain service efficiency and ensure guest satisfaction. Follows direction of Managers, Bartenders, and Wait staff.

• Responsible for organization, sanitation, and replenishing of bus station.

• Keeps tables current including, but not limited to, clearing the table after each course, replacing silverware for next course, and crumbing/clearing. Brings water, bread, butter, and/or olive oil upon request, and brings and refills coffee.

• Sets, clears, and resets tables, stocks dishes, glassware and silverware.

• Cleans up all spills during meal service immediately throughout the restaurant.

• Folds all napkins for service; removes full linen bags from linen areas.

• Assists bartenders with restocking needs throughout the shift.

• Sorts and removes all garbage & recyclables to dumpsters.

• Assists with deliveries of supplies for snack bar and club restaurants.

• Performs all reasonable tasks as requested by management with a positive and enthusiastic approach.

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. 

• Previous experience in food service preferred

• Strong organizational skills; ability to manage priorities and workflow

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

• Excellent customer service skills

• 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 from various backgrounds

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

EDUCATION, CERTIFICATES, LICENSES, REGISTRATIONS

• High School Education

• 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 for long periods of time

• Lift and move up to 30 pounds

• Understand and respond to a diverse population

• Coordinate multiple tasks simultaneously

Job Title: Server (Seasonal)
Department: Food & Beverage
Reports to: Food & Beverage Director
Classification: Non-Exempt

SUMMARY

Provides food and beverage services in a friendly, efficient, and professional manner; ensures a positive experience for all members and guests. 

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.

• Greets members and guests upon arrival; assists host with seating as needed.

• Ensures delivery of menus/wine lists to patrons and describes all daily specials.

• Takes food and beverage orders accurately and courteously; responds to members and guests questions regarding food and beverage items.

• Opens/presents/pours wines and champagnes in a professional manner as needed.

• Accurately writes tickets for food and beverage items; turns tickets into kitchen/bar in a timely manner; coordinates with kitchen staff to clarify any special requests.

• Maintains complete knowledge of and strictly abides by state liquor regulations; verifies legal drinking age of patrons as needed.

• Reviews food order for accuracy and presentation prior to delivering to patron; coordinates with kitchen staff to rectify any deficiencies.

• Refills patrons’ beverages as requested; monitors patrons during meals to provide for all needs.

• Suggests desserts to members and guests at completion of meal; accurately takes and delivers dessert orders.

• Delivers chits to members and guests upon meal completion.

• Handles all credit card charges as prescribed by standard operating procedures of daily sales.

• Receives signed chits from members and guests ; turns them into manager on a daily basis.

• Clears and resets tables as needed.

• Possesses and maintains thorough knowledge of all beverage selections available and characteristics/description of every wine/champagne on the wine list and by the glass; all menu items, preparation method/time, ingredients, sauces, portion sizes, presentation, and prices.

• Maintains cleanliness and sanitation at all times; performs closing clean-up duties.

• Resolves patron problems/complaints; utilizes own best judgment in resolving issues or refers to management as needed.

• Answers phone in a courteous and timely manner.

• Assists other staff members as needed to ensure optimum service to all members and guests.

• Attends pre-meal meetings as requested by the Manager.

• Completes all necessary paperwork; maintains files and records.

• Performs other duties as assigned by manager.

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.

• Previous experience in restaurant setting preferred

• Thorough knowledge of state liquor regulations; ability to identify when a patron has had his/her alcohol limit

• Strong organizational skills: ability to manage priorities and workflow

• POS knowledge required (Jonas a plus)

• 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

• 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

EDUCATION, CERTIFICATES, LICENSES, REGISTRATIONS

• High School Education

• 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 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

Job Title: Pool Cook
Department: Food & Beverage – Back of House
Reports to: Executive Chef
Classification: Non-Exempt

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.

Job Title: Houseperson
Department: The Ruse
Reports to: Housekeeping Supervisor, Executive Chef, General Manager
Classification: Non-Exempt

SUMMARY

A multifaceted position responsible for housekeeping assistance, cleaning, bellhop duties, and amenities and common area assistance, Houseperson performs a wide range of tasks all in an effort to create the best hospitality experience for guests of The Ruse. Being a small boutique property requires this role to be willing to assist whatever the current need.

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.

Housekeeping:

• Performs cleaning, housekeeping and light maintenance tasks and services throughout assigned property.

• Removal and disposal of trash and dirty linens from checked out rooms to proper locations.

• Assists with the cleaning and sanitizing of shared facilities and common spaces.

• Delivering and retrieving items to and from the guest rooms.

• Flips heavy mattresses.

• Reports any damage, burned light bulbs and plumbing problems to the maintenance or housekeeping department.

• Vacuums and cleans floors, rugs, furniture and drapes. Buffs floors.

• Washes inside and outside of windows

• Shampoos carpets when needed.

• Prepare reusable water bottles for the rooms. Wash the water bottles used for the rooms.

Kitchen / Pavilion Duties:

• Breakfast Front of house assist in setting up tables, welcoming guests and interacting.

• Provide them with water, juice, coffee, also make various coffee drinks blended coffees, espresso drinks, and teas whether hot or cold (Barista).  

• Ensure work area is clean and sanitized, including sanitizing utensils, or equipment, clean seating areas.

• Describe items on the menu to customers, suggest products that might appeal to customers.

• Dismantle machinery and clean appropriately as the need arises.

• Basic kitchen skills, bussing table and resetting, doing dishes.

• Additional cleaning / help as needed by the chef.

• Keeping Pavilion fridge stocked with waters, soda, and other beverages for guests.

 Poolside/Guest Services:

• Cleaning the pool, cleaning of pool area furniture, setting out towels on the lounge chairs, opening the umbrellas, cleaning outdoor furniture and furniture near the back of the property Sails seating, Bocce and Pickle courts.

• Monitor the pool, pavilion, Sails seating, Bocce and Pickle ball courts throughout the shift. Offering guests in these areas’ towels, water etc.

• Managing all of the outdoor furniture covers the entire property. Place and remove when weather conditions require it. Maintenance may help with this.

• Assist with guest luggage requirements and delivery etc.

• Identify and explain facilities and features to guests during regular interaction.

• Identify and explain room features and equipment operation.

Other duties may be required as assigned my management.

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. 

• Ability to follow instruction and provide support to the Housekeepers.

• Ability to work independently.

• Thorough understanding of safety hazards and proper use of various cleaning and sanitizing solutions.

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

• Ability to think clearly, quickly, maintain concentration and make concise decisions.

• Ability to focus attention on details.

• Ability to be flexible as the job changes.

• Excellent customer service skills

• 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.

EDUCATION, CERTIFICATES, LICENSES, REGISTRATIONS

• 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.

• High School Education

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 to 50 pounds at times.

• Valid California Driver’s License

• Ability to work in a variety of weather conditions.

• Excellent customer service skills paying close attention to detail.

• 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.

• Professional appearance and demeanor

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