Our Resort Concept

Our resort concept is built on providing high-level experiences to our guest. Our resort provides not only a stunning landscape, but a warm welcoming atmosphere. Our service is genuine, welcoming and we are here to make our guest experience memorable.

Job Objective

Create an exceptional dining experience for the guests by exhibiting remarkable personal and professional skills and providing exceptional service in a casual and fine dining environment. Assist in all aspects of service operations while working collaboratively with culinary leadership to execute the desired experience for each guest.

Responsibilities & Tasks

• Provides an exceptional hospitality experience to our guests.
• Works with all employees to provide exceptional hospitality to our guests.
• Interacts with all guests, employees and purveyors in a professional and hospitable manner.
• Provides a professional, helpful, safe and courteous work environment for all employees.
• Willingness to participate in all restaurant positions when the opportunity presents itself.
• Ensures a continual educational workplace to all employees.
• Maintains the restaurant as a showplace, through cleanliness, organization and ambience.
• Works with and through all team management to achieve goals both financial and professional.
• Wear a complete clean, designated, wrinkle free uniform and name tag.
• Exhibit exceptional job and product knowledge to provide guests with accurate information in all aspects of food, wine, service, and resort information.
• Exhibit self-confidence to the degree necessary to handle a variety of situations in a positive and professional manner.
• Develops staff members, through opportunities for advancement.
• Propagates positive relationships and strong ties to the community.
• Protects owner’s investments.
• Ensures opening and closing procedures for all positions are adhered to.
• Assist in creating schedules and hiring staff for the FOH food and beverage department.
• Ensure that Beach Club, Sandpit, and Waterfront dining are properly staffed, that shifts are covered according to business demands and that staff is properly trained.
• Orders and receives liquor, beer, wine, non-alcoholic beverages and paper products.
• Assists kitchen in ordering and receiving of products.
• Manages floor operations regarding service, timing and quality.
• Leads departmental meetings with hourly employees.
• Assists management in all large party bookings and catering events.
• Assists in overseeing the set-up, confirmation and organization of restaurant reservations - assist in creating customer profiles.
• Leads/participates in all daily pre-meals and line-ups.
• Participates in kitchen line checks, lunch or dinner.
• Prepares report at end of shift, which includes daily labor, daily food & beverage cost and daily sales.
• Take ownership with the Director of FOH of all aspects of restaurant operations and service standards during shift, provide insights to increasing efficiencies and maintaining service standards in the restaurant.
• Increases sales through marketing & up sell training.
• Assist in training employees, planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
• Complete all applicable paperwork for above responsibilities and submit to HR or department head in a timely manner.
• Identifies operational opportunities (i.e. promotions, marketing).
• Managing and weekly policing of P.O.S.
• Exhibit a positive attitude when speaking about guests and fellow employees.