Caravelle Resort Career Opportunities

Guest Services Supervisor

QUALIFICATIONS
 Prior cash handling experience necessary.
 High School graduate or G.E.D. equivalent.
 7
th/8th grade math skills required.
 Ability to communicate effectively with the public and other employees.
 Read, write and speak English fluently.
 Six months Front Desk experience.
 Computer experience preferred.
 No employee will pose a direct threat to the health/safety of self or others.
PERFORMANCE STANDARDS
 CUSTOMER SERVICE: Meet service quality standards that affect guest satisfaction; respond to
guest questions or problems in a timely, professional manner.
 WORK HABITS: Meet the resort standards for work procedures, dress, grooming, attendance, and
punctuality; report to work and return from breaks on time; give advance notice when absence is
anticipated; require typical amount of supervision; accept work assignments without complaints.
 PERSONAL DEVELOPMENT: Accept opportunities to learn new skills, improve performance or
cross-train for other resort positions; solve routine problems that occur on the job; ask questions
when not sure how to complete something; learn new skills as quickly as most others in the same job.
 SAFETY AND SECURITY: Be alert to hazards and responsible in carrying out resort’s safety,
security, and emergency procedures; suggest ways to improve safety conditions that reduce or
prevent accidents and injuries; participate on safety committee or other special projects for safety;
actively seek and report potential security risks or hazardous conditions.
 FRONT DESK SUPERVISION: Maintain high morale for guest services shift; teach front desk staff
how to operate computerized reservations and resort management system; solicit suggestions or input
from other members of the front desk team; coach or counsel team members effectively; staff
consistently achieves standards for the department; discuss problems with employees as they come
up; understand the resort’s human resources policies and procedures; treat all employees fairly; use
appropriate staffing levels for work demand; promote resort service standards and policies.
 FSLA: Follow new overtime policy and procedures. Clock in/out daily for schedule and lunch. No
overtime will be permitted without the prior consent of the GM or AGM. Must complete the weekly
labor progress report and ensures employees adhere to it.
ESSENTIAL FUNCTIONS
 Constantly. Answer guest questions and offer information and assistance.
 Constantly. Answer telephones.
9/28/16 Guest Services Supervisor
ESSENTIAL FUNCTIONS (continued)
 Constantly. Check guests in and out.
 Constantly. Communicate with other departments to fulfill guest needs.
 Constantly. Maintain work area neat and organized.
 Constantly. Monitor reservations made and house count.
 Constantly. Monitor status of guest accounts.
 Constantly. Report all unsafe conditions immediately.
 Constantly. Update information in the computer systems as needed (i.e., post charges).
 Frequently. Act as Manager-On-Duty when assigned.
 Frequently. Answer all complaints and concerns that occur during shifts. If unable to handle, contact
department manager or MOD.
 Frequently. Complete other duties as assigned by supervisor to include cross training.
 Frequently. Verify all shift work and deposits.
 Occasionally. Assist in the training and development of new Front Desk Clerks.
 Occasionally. Attend all mandatory meetings.
 Occasionally. Call other resorts in area for room status.
 Occasionally. Follow checklist for required duties and timelines.
 Occasionally. Read, pass on log and communicate with previous shift.
 Occasionally. Run reports and complete them, i.e., high balance, cash basis, etc.
 Occasionally .Authorize credit cards and checks.
PHYSICAL REQUIREMENT
SITTING: Rarely.
 STANDING/WALKING: Constantly. At the front desk on tile or carpet.
 CROUCHING (BEND AT KNEES): Frequently. When getting supplies from cabinets, picking
things up from floor and loading the printers with paper.
 KNEELING/CRAWLING: Rarely.
 STOOPING (BEND AT WAIST): Constantly. Getting keys, supplies and doing paperwork on the
front desk.
 TWISTING (KNEES/WAIST/NECK): Constantly. Working with several people at once; watching
for guests; retrieving materials.
 CLIMBING: Rarely.
 BALANCING: Rarely.
 LEG/FOOT USE: Rarely.
 REACHING (OVERHEAD/EXTENSION): Constantly. Passing materials to guests over the front
desk counter.
 HANDLING/GRASPING: Constantly. Handling telephones, folios, files, supplies, keyboards,
grasping pens, telephones and credit cards.
 FINGERING/FEELING: Constantly. Computer keyboard.
 PUSHING/PULLING: Occasionally. Average weight: 5 lbs.; maximum weight: 20 lbs.
 LIFTING/CARRYING: Occasionally. Average weight: 5 lbs.; maximum weight: 20 lbs.
 OTHER PHYSICAL DEMANDS: Rarely.
9/28/16 Guest Services Supervisor
USE OF SENSES
 TALKING IN PERSON: Frequently. With guests, public and employees.
 TALKING ON TELEPHONE: Frequently. With guests, public and employees.
 OTHER SPEECH REQUIREMENTS: Occasionally. Using 2-way radios and pagers.
 HEARING IN PERSON: Frequently. With guests, public and employees.
 HEARING ON TELEPHONE: Frequently. With guests, public and employees.
 OTHER HEARING REQUIREMENTS: Occasionally. Using 2-way radios and pagers.
NEAR VISION: Constantly. Corrected to 20/40 for paperwork and computer work.
 FAR VISION: Constantly. Corrected to 20/40.
 DEPTH PERCEPTION: Rarely.
 COLOR VISION: Rarely.
 FULL FIELD VISION: Rarely.
 SMELL: Constantly. Detect potential hazards and odors.

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Compensation: Based on experiene

Our Vision Statement: To give our guest the most exciting, fun filled and enjoyable vacation experience ever!

AM Line Cook

QUALIFICATIONS
 Read and understand English.
 Minimum 2 years cooking experience, preferably high volume.
 Food/Beverage Service Worker Permit, where applicable.
 Meet minimum age requirement of jurisdiction.
 Ability to communicate effectively with the public and other employees.
 No employee will pose a direct threat to the health/safety of self or others.
PERFORMANCE STANDARDS
 CUSTOMER SERVICE: Meet service quality standards that affect guest satisfaction; respond to
guest questions or problems in a timely, professional manner.
 WORK HABITS: Meet the resort standards for work procedures, dress, grooming, attendance, and
punctuality; report to work and return from breaks on time; give advance notice when absence is
anticipated; require typical amount of supervision; accept work assignments without complaints.
 PERSONAL DEVELOPMENT: Accept opportunities to learn new skills, improve performance or
cross-train for other resort positions; solve routine problems that occur on the job; ask questions
when not sure how to complete something; learn new skills as quickly as most others in the same job.
 SAFETY AND SECURITY: Be alert to hazards and responsible in carrying out resort’s safety,
security, and emergency procedures; suggest ways to improve safety conditions that reduce or
prevent accidents and injuries; participate on safety committee or other special projects for safety;
actively seek and report potential security risks or hazardous conditions.
 FOOD/BEVERAGE PRESENTATION: Prepare and arrange food or drinks that are attractive and
appetizing to the guests; receive few complaints about the food served; inspect food being served;
meet service standards.
 FOOD/BEVERAGE PREPARATION: Use only quality foods and ingredients; thoroughly wash food
and prepare according to standards; accurately estimate cooking times; test foods to ensure quality;
assembles attractive food items; amount of waste and spoilage is acceptable; prepare food according
to guest specifications.
 SANITATION: Follow recommended procedures for handling and storing food supplies in order to
control food-borne illnesses and food spoilage; maintain sanitary personal hygiene; maintain local
health department standards and receive a passing score on inspections.
 FSLA: Follow new overtime policy and procedures. Clock in/out daily for schedule and lunch. No
overtime will be permitted without the prior consent of the GM or AGM. Must complete the weekly
labor progress report and ensures employees adhere to it.
ESSENTIAL FUNCTIONS
 Constantly. Maintain work areas clean and organized.
 Constantly. Monitor the presentation and portioning of food according to standards.
9/28/16 Cook
 Constantly. Monitor the quality and consistency of all food served from the lines.
 Constantly. Report all unsafe conditions immediately.
 Constantly. Set up, restock, maintain and clean food preparation areas.
 Frequently. Display knowledge in sanitation and sanitary food handling.
 Frequently. Ensure the special of the day is completed in a timely fashion.
 Frequently. Prepare food in accordance with working menus, recipe cards and photos.
 Occasionally. Attend all mandatory meetings.
OTHER JOB DUTIES
 Frequently. Complete other duties as assigned by supervisor to include cross training.
PHYSICAL REQUIREMENTS
 SITTING: Rarely.
 STANDING/WALKING: Constantly. Concrete, tile, rubber mats covering tile, linoleum, carpet,
stairs, etc.
 CROUCHING (BEND AT KNEES): Frequently. Lift heavy objects, put supplies away, reach lower
shelves in walk-ins, cleaning.
 KNEELING/CRAWLING: Rarely. Retrieve items from hard to reach places.
 STOOPING (BEND AT WAIST): Frequently. Lifting, cooking techniques, putting away supplies,
reaching under counter refrigerator.
 TWISTING (KNEES/WAIST/NECK): Constantly. Cooking food, place or retrieve supplies, product,
twisting of knees, performing line position duties.
 CLIMBING: Rarely. Stairs, step ladders.
 BALANCING: Frequently. Carrying supplies, product, working near hot equipment.
 LEG/FOOT USE: Rarely.
 REACHING (OVERHEAD/EXTENSION): Constantly. Working the line extending orders to guests,
reaching for objects, supplies.
 HANDLING/GRASPING: Constantly. Supplies, plates, equipment, knives, utensils, pans, food,
water faucets.
 FINGERING/FEELING: Occasionally. Spices, food.
 PUSHING/PULLING: Frequently. Racks, carts weighing 5 - 75 lbs.; occasionally. Maximum
weight: up to 200 lbs.
 LIFTING/CARRYING: Frequently. Average weight: 1 - 35 lbs.; maximum weight: 100 lbs.
 OTHER PHYSICAL DEMANDS: Rarely.
USE OF SENSES
 TALKING IN PERSON: Constantly. Public, guests and employees.
 TALKING ON TELEPHONE: Rarely.
 OTHER SPEECH REQUIREMENTS: Rarely.
 HEARING IN PERSON: Constantly. Public, guests and employees.
 HEARING ON TELEPHONE: Rarely.
 OTHER HEARING REQUIREMENTS: Rarely.
 NEAR VISION: Constantly. Corrected to 20/40 to use knives, hot equipment.
 FAR VISION: Constantly. Corrected to 20/40 to use knives, hot equipment.
 DEPTH PERCEPTION: Occasionally. Using stepladder, climbing stairs.
9/28/16 Cook
 COLOR VISION: Constantly. Presentation of food and food quality.
 FULL FIELD VISION: Frequently. Cooking on the line.
 SMELL: Constantly. Detect potential hazards and odors. Food quality.
 TASTE: Frequently. Assurance of food quality and consistency.

 

The Caravelle Resort is and equal opportunity employer.

Click Here to Email Your Resume

Compensation: Based on experience

Our Vision Statement: To give our guest the most exciting, fun filed and enjoyable vacation ever!

PM Line Cook

QUALIFICATIONS
 Read and understand English.
 Minimum 2 years cooking experience, preferably high volume.
 Food/Beverage Service Worker Permit, where applicable.
 Meet minimum age requirement of jurisdiction.
 Ability to communicate effectively with the public and other employees.
 No employee will pose a direct threat to the health/safety of self or others.
PERFORMANCE STANDARDS
 CUSTOMER SERVICE: Meet service quality standards that affect guest satisfaction; respond to
guest questions or problems in a timely, professional manner.
 WORK HABITS: Meet the resort standards for work procedures, dress, grooming, attendance, and
punctuality; report to work and return from breaks on time; give advance notice when absence is
anticipated; require typical amount of supervision; accept work assignments without complaints.
 PERSONAL DEVELOPMENT: Accept opportunities to learn new skills, improve performance or
cross-train for other resort positions; solve routine problems that occur on the job; ask questions
when not sure how to complete something; learn new skills as quickly as most others in the same job.
 SAFETY AND SECURITY: Be alert to hazards and responsible in carrying out resort’s safety,
security, and emergency procedures; suggest ways to improve safety conditions that reduce or
prevent accidents and injuries; participate on safety committee or other special projects for safety;
actively seek and report potential security risks or hazardous conditions.
 FOOD/BEVERAGE PRESENTATION: Prepare and arrange food or drinks that are attractive and
appetizing to the guests; receive few complaints about the food served; inspect food being served;
meet service standards.
 FOOD/BEVERAGE PREPARATION: Use only quality foods and ingredients; thoroughly wash food
and prepare according to standards; accurately estimate cooking times; test foods to ensure quality;
assembles attractive food items; amount of waste and spoilage is acceptable; prepare food according
to guest specifications.
 SANITATION: Follow recommended procedures for handling and storing food supplies in order to
control food-borne illnesses and food spoilage; maintain sanitary personal hygiene; maintain local
health department standards and receive a passing score on inspections.
 FSLA: Follow new overtime policy and procedures. Clock in/out daily for schedule and lunch. No
overtime will be permitted without the prior consent of the GM or AGM. Must complete the weekly
labor progress report and ensures employees adhere to it.
ESSENTIAL FUNCTIONS
 Constantly. Maintain work areas clean and organized.
 Constantly. Monitor the presentation and portioning of food according to standards.
9/28/16 Cook
 Constantly. Monitor the quality and consistency of all food served from the lines.
 Constantly. Report all unsafe conditions immediately.
 Constantly. Set up, restock, maintain and clean food preparation areas.
 Frequently. Display knowledge in sanitation and sanitary food handling.
 Frequently. Ensure the special of the day is completed in a timely fashion.
 Frequently. Prepare food in accordance with working menus, recipe cards and photos.
 Occasionally. Attend all mandatory meetings.
OTHER JOB DUTIES
 Frequently. Complete other duties as assigned by supervisor to include cross training.
PHYSICAL REQUIREMENTS
 SITTING: Rarely.
 STANDING/WALKING: Constantly. Concrete, tile, rubber mats covering tile, linoleum, carpet,
stairs, etc.
 CROUCHING (BEND AT KNEES): Frequently. Lift heavy objects, put supplies away, reach lower
shelves in walk-ins, cleaning.
 KNEELING/CRAWLING: Rarely. Retrieve items from hard to reach places.
 STOOPING (BEND AT WAIST): Frequently. Lifting, cooking techniques, putting away supplies,
reaching under counter refrigerator.
 TWISTING (KNEES/WAIST/NECK): Constantly. Cooking food, place or retrieve supplies, product,
twisting of knees, performing line position duties.
 CLIMBING: Rarely. Stairs, step ladders.
 BALANCING: Frequently. Carrying supplies, product, working near hot equipment.
 LEG/FOOT USE: Rarely.
 REACHING (OVERHEAD/EXTENSION): Constantly. Working the line extending orders to guests,
reaching for objects, supplies.
 HANDLING/GRASPING: Constantly. Supplies, plates, equipment, knives, utensils, pans, food,
water faucets.
 FINGERING/FEELING: Occasionally. Spices, food.
 PUSHING/PULLING: Frequently. Racks, carts weighing 5 - 75 lbs.; occasionally. Maximum
weight: up to 200 lbs.
 LIFTING/CARRYING: Frequently. Average weight: 1 - 35 lbs.; maximum weight: 100 lbs.
 OTHER PHYSICAL DEMANDS: Rarely.
USE OF SENSES
 TALKING IN PERSON: Constantly. Public, guests and employees.
 TALKING ON TELEPHONE: Rarely.
 OTHER SPEECH REQUIREMENTS: Rarely.
 HEARING IN PERSON: Constantly. Public, guests and employees.
 HEARING ON TELEPHONE: Rarely.
 OTHER HEARING REQUIREMENTS: Rarely.
 NEAR VISION: Constantly. Corrected to 20/40 to use knives, hot equipment.
 FAR VISION: Constantly. Corrected to 20/40 to use knives, hot equipment.
 DEPTH PERCEPTION: Occasionally. Using stepladder, climbing stairs.
9/28/16 Cook
 COLOR VISION: Constantly. Presentation of food and food quality.
 FULL FIELD VISION: Frequently. Cooking on the line.
 SMELL: Constantly. Detect potential hazards and odors. Food quality.
 TASTE: Frequently. Assurance of food quality and consistency

 

The Caravelle Resort is and equal opportunity employer.

Click Here to Email Your Resume

Compensation: Based on experience

Our Vision Statement: To give our guest the most exciting, fun filled and enjoyable vacation ever!

Front Desk Supervisor

QUALIFICATIONS

 Prior cash handling experience necessary.
 High School graduate or G.E.D. equivalent.
 Math skills required.
 Ability to communicate effectively with the public and other employees.
 Read, write and speak English fluently.
 Six months Front Desk experience.
 Computer experience preferred.
 No employee will pose a direct threat to the health/safety of self or others.

PERFORMANCE STANDARDS

 CUSTOMER SERVICE: Meet service quality standards that affect guest satisfaction; respond to
guest questions or problems in a timely, professional manner.
 WORK HABITS: Meet the resort standards for work procedures, dress, grooming, attendance, and
punctuality; report to work and return from breaks on time; give advance notice when absence is
anticipated; require typical amount of supervision; accept work assignments without complaints.
 PERSONAL DEVELOPMENT: Accept opportunities to learn new skills, improve performance or
cross-train for other resort positions; solve routine problems that occur on the job; ask questions
when not sure how to complete something; learn new skills as quickly as most others in the same job.
 SAFETY AND SECURITY: Be alert to hazards and responsible in carrying out resort’s safety,
security, and emergency procedures; suggest ways to improve safety conditions that reduce or
prevent accidents and injuries; participate on safety committee or other special projects for safety;
actively seek and report potential security risks or hazardous conditions.
 FRONT DESK SUPERVISION: Maintain high morale for guest services shift; teach front desk staff
how to operate computerized reservations and resort management system; solicit suggestions or input
from other members of the front desk team; coach or counsel team members effectively; staff
consistently achieves standards for the department; discuss problems with employees as they come
up; understand the VMB’s human resources policies and procedures; treat all employees fairly; use
appropriate staffing levels for work demand; promote resort service standards and policies.
 FSLA: Follow new overtime policy and procedures. Clock in/out daily for schedule and lunch. No
overtime will be permitted without the prior consent of the GM or AGM. Must complete the weekly
labor progress report and ensures employees adhere to it.

ESSENTIAL FUNCTIONS

 Constantly. Answer guest questions and offer information and assistance.
 Constantly. Answer telephones.
 Constantly. Check guests in and out.
9/28/16 Front Desk Supervisor
 Constantly. Communicate with other departments to fulfill guest needs.
 Constantly. Maintain work area neat and organized.
 Constantly. Monitor reservations made and house count.
 Constantly. Monitor status of guest accounts.
 Constantly. Report all unsafe conditions immediately.
 Constantly. Update information in the computer systems as needed (i.e., post charges).
 Frequently. Act as Manager-On-Duty when assigned.
 Frequently. Answer all complaints and concerns that occur during shifts. If unable to handle, contact
department manager or MOD.
 Frequently. Complete other duties as assigned by supervisor to include cross training.
 Frequently. Verify all shift work and deposits.
 Occasionally. Assist in the training and development of new Front Desk Clerks.
 Occasionally. Attend all mandatory meetings.
 Occasionally. Call other resorts in area for room status.
 Occasionally. Follow checklist for required duties and timelines.
 Occasionally. Read, pass on log and communicate with previous shift.
 Occasionally. Run reports and complete them, i.e., high balance, cash basis, etc.

PHYSICAL REQUIREMENTS

 SITTING: Rarely.
 STANDING/WALKING: Constantly. At the front desk on tile or carpet.
 CROUCHING (BEND AT KNEES): Frequently. When getting supplies from cabinets, picking
things up from floor and loading the printers with paper.
 KNEELING/CRAWLING: Rarely.
 STOOPING (BEND AT WAIST): Constantly. Getting keys, supplies and doing paperwork on the
front desk.
 TWISTING (KNEES/WAIST/NECK): Constantly. Working with several people at once; watching
for guests; retrieving materials.
 CLIMBING: Rarely.
 BALANCING: Rarely.
 LEG/FOOT USE: Rarely.
 REACHING (OVERHEAD/EXTENSION): Constantly. Passing materials to guests over the front
desk counter.
 HANDLING/GRASPING: Constantly. Handling telephones, folios, files, supplies, keyboards,
grasping pens, telephones and credit cards.
 FINGERING/FEELING: Constantly. Computer keyboard.
 PUSHING/PULLING: Occasionally. Average weight: 5 lbs.; maximum weight: 20 lbs.
 LIFTING/CARRYING: Occasionally. Average weight: 5 lbs.; maximum weight: 20 lbs.
 OTHER PHYSICAL DEMANDS: Rarely.
USE OF SENSES
 TALKING IN PERSON: Frequently. With guests, public and employees.
 TALKING ON TELEPHONE: Frequently. With guests, public and employees.
 OTHER SPEECH REQUIREMENTS: Occasionally. Using 2-way radios and pagers.
 HEARING IN PERSON: Frequently. With guests, public and employees.
 HEARING ON TELEPHONE: Frequently. With guests, public and employees.
9/28/16 Front Desk Supervisor
 OTHER HEARING REQUIREMENTS: Occasionally. Using 2-way radios and pagers.
 NEAR VISION: Constantly. Corrected to 20/40 for paperwork and computer work.
 FAR VISION: Constantly. Corrected to 20/40.
 DEPTH PERCEPTION: Rarely.
 COLOR VISION: Rarely.
 FULL FIELD VISION: Rarely.
 SMELL: Constantly. Detect potential hazards and odors

Click Here to Email Your Resume

Compensation: Negotiable based on experience

Our Vision Statement: We give our guest the most exciting, fun filled and enjoyable vacation experience ever!

Pool Technician

Non-Exempt Job Description


This job description provides a basic guideline of the duties, responsibilities and requirements of this
position. The frequency codes assigned in the job description are: Rarely (less than 1%); occasionally
(between 1% and 33%); frequently (between 34% and 65%); and constantly (between 66% and 100%).


QUALIFICATIONS
 Ability to communicate effectively with the public and other employees.
 Six months cleaning and maintaining chemicals for pool.
 CPR certified.
 Meet minimum age requirement of jurisdiction.
 No employee will pose a direct threat to the health/safety of self or others.
PERFORMANCE STANDARDS
 CUSTOMER SERVICE: Meet service quality standards that affect guest satisfaction; respond to
guest questions or problems in a timely, professional manner.
 WORK HABITS: Meet the resort standards for work procedures, dress, grooming, attendance, and
punctuality; report to work and return from breaks on time; give advance notice when absence is
anticipated; require typical amount of supervision; accept work assignments without complaints.
 PERSONAL DEVELOPMENT: Accept opportunities to learn new skills, improve performance or
cross-train for other resort positions; solve routine problems that occur on the job; ask questions
when not sure how to complete something; learn new skills as quickly as most others in the same job.
 SAFETY AND SECURITY: Follow the resort’s recommended safety, security and emergency
procedures; follows resort procedures for key control, lifting heavy objects and/or using chemicals;
reports potential security risks and hazardous conditions to management.
 CLEANING/MAINTENANCE: Meet the resort standards for cleanliness; clean assigned areas on
schedule; pass inspections; maintain local health department standards; performs general repairs in a
satisfactory and timely manner; keeps tools and equipment clean and secure; completes preventive
maintenance duties on schedule.
 FSLA: Follow new overtime policy and procedures. Clock in/out daily for schedule and lunch. No
overtime will be permitted without the prior consent of the GM or AGM. Must complete the weekly
labor progress report and ensures employees adhere to it.
ESSENTIAL FUNCTIONS
 Constantly. Assist guests with towels, furniture, information, and other related services.
 Constantly. Maintain a daily ledger of pool and spa readings.
 Constantly. Maintain work area neat and organized.
 Constantly. Report all unsafe conditions immediately.
 Frequently. Assist with the repair and maintenance of the pools, spas, and fountains.
 Frequently. Clean and maintain pools, spas, and fountains.
 Occasionally. Attend all mandatory meetings.
9/28/2016 Pool Attendant – Non-Exempt
OTHER JOB DUTIES
 Frequently. Patrol sauna, exercise room, lockers room, and surrounding areas.
 Frequently. Complete other duties as assigned by supervisor to include cross training.
PHYSICAL REQUIREMENTS
 SITTING: Occasionally. Sitting in a backed chair attending to the pool area.
 STANDING/WALKING: Constantly. Six to seven hours per day on pool deck, cement, asphalt, and
tile.
 CROUCHING (BEND AT KNEES): Occasionally. Working on pumps or cleaning pools.
 KNEELING/CRAWLING: Occasionally. Working on pumps or cleaning pools.
 STOOPING (BEND AT WAIST): Occasionally. Working on pumps or cleaning pools.
 TWISTING (KNEES/WAIST/NECK): Rarely.
 CLIMBING: Rarely.
 BALANCING: Occasionally. Carrying equipment.
 LEG/FOOT USE: Rarely.
 REACHING (OVERHEAD/EXTENSION): Occasionally. Pool cleaning equipment.
 HANDLING/GRASPING: Frequently. Handling chairs, towels, pool vacuum. Grasping knobs on
equipment, shepherds hook and vacuum pole.
 FINGERING/FEELING: Rarely.
 PUSHING/PULLING: Occasionally. Average weight 30 lbs.; maximum weight 120 lbs.
 LIFTING/CARRYING: Occasionally. Average weight 20 lbs.; maximum weight 50 lbs.
 OTHER PHYSICAL DEMANDS: Rarely.
USE OF SENSES
 TALKING IN PERSON: Frequently. With guests, public and employees.
 TALKING ON TELEPHONE: Frequently. With guests, public and employees.
 OTHER SPEECH REQUIREMENTS: Rarely.
 HEARING IN PERSON: Frequently. With guests, public and employees.
 HEARING ON TELEPHONE: Frequently. With guests, public and employees.
 OTHER HEARING REQUIREMENTS: Rarely.
 NEAR VISION: Constantly. Corrected to 20/40.
 FAR VISION: Constantly. Corrected to 20/40. To monitor pool usage.
 DEPTH PERCEPTION: Occasionally. When judging pool depths, climbing ladder.
 COLOR VISION: Rarely.
 FULL FIELD VISION: Constantly. Total performance of job.
 SMELL: Constantly. Detect potential hazards and odors, pool chemicals.
 TASTE: Rarely.
MENTAL REQUIREMENTS
 INTERACTION WITH OTHERS/COMMUNICATIONS SKILLS: Frequently. Professionally deal
with difficult situations/people.
 DEADLINES/SHIFT WORK/OVERTIME: Constantly. Meet deadlines as required. Meet multiple
priorities of business demands. Adjust to schedule changes and cover shifts on short notice.
 FLEXIBILITY: Frequently. Need to work a variety of hours. Varied tasks under varied conditions.
9/28/2016 Pool Attendant – Non-Exempt
 PACE: Frequently. Must change pace as business demands.
 HIGHLY REPETITIVE WORK: Frequently. Same duties and routines done on a daily basis.
 ATTENTION TO DETAIL. Constantly. To ensure safety of the guests when using the pool or spa.
 OTHER PSYCHOLOGICAL DEMANDS: Constantly. Must be alert to handle emergency situation
on a moment’s notice.
ENVIRONMENTAL SETTING
 Safety Requirements (I.E., CLOTHING, SAFETY EQUIPMENT REQUIRED, ACTIVITIES
PERFORMED): Constantly. Adhere to safety standards and procedures.
 EXPOSURES (FUMES, CHEMICALS, VIBRATIONS, HUMIDITY, COLD, HEAT, DUST, and
NOISE): Frequently. Exposed to heat, cold, chemicals, dust, and noise of pool equipment.
 OPERATION OF EQUIPMENT/TOOLS/VEHICLES: Constantly. Using pool cleaning equipment,
pumps, and filters.

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Compensation: Based on experience

Our Vision Statement: To give our guest the most exciting, fun filled and enjoyable vacation experience ever!

Assistant Chief Engineer

Job Description


This job description provides a basic guideline of the duties, responsibilities and requirements of this
position. The frequency codes assigned in the job description are: Rarely (less than 1%); Occasionally
(between 1% and 33%); Frequently (between 34% and 65%); and Constantly (between 66% and 100%).

 

QUALIFICATIONS

 Read, write, speak and understand English fluently.
 Resort HVAC systems experience of 3-5 years.
 Refrigeration HVAC certification or journeyman level experience.
 Previous management or supervisory experience of 2-3 years.
 Working knowledge of electrical, mechanical, life safety systems, preventative maintenance systems
and all related engineering disciplines.
 Basic computer skills, administrative skills.
 Ability to communicate effectively with public and other employees.
 No employee will pose a direct threat to the health/safety of self or others.


PERFORMANCE STANDARDS


CUSTOMER SERVICE: Deliver the best service, quality and value to every customer, every time.
Maintain customer satisfaction as the driving philosophy of the Resort. Personally demonstrate a
commitment to customer service by responding promptly to guest needs. Commit to satisfying every
guest. Ensure staffs, including all new hires, are trained to meet standards. Empower Engineering
staff to deliver customer service by encouraging and rewarding responsive guest assistance.

 FINANCIAL MANAGEMENT

Manage department within budget. Accurately forecast expenses.
Assist in preparing annual department budget that accurately reflects the department operation plan.
Analyze financial and operating information on an ongoing basis in order to adjust labor, supplies,
materials and other costs to achieve budget. Ensure department staff is trained in control procedures
as outlined by Internal Audit, and that these procedures are consistently followed.


PEOPLE MANAGEMENT

Manage people according to Legacy (VMB)’s values. Manage human
resources functions including recruiting, selection, orientation, training, performance planning and
evaluation, pay and recognition programs to maintain a skilled and motivated workforce. Maintain a
positive, cooperative work environment between staff and management. Emphasize training and
development as a way of doing business in order to empower employees to successfully perform their
jobs. Help to develop management talent by acting as a mentor for direct reports. Resolve employee
grievances fairly and timely. Ensure employees fully understand their performance standards, review
process and reward success. Manage safety program to protect guests and employees and which
meets OSHA requirements. Use ongoing safety plan to minimize worker’s compensation claims.


QUALITY

Maintain physical product standards by routinely inspecting the entire Resort to ensure
that all F.F. &E. is in proper working condition and departmental supplies are stocked at proper
levels. Complete work orders on time and within budget. Justify request for capital projects using
ROI and/or the needs of the business as impacted by the department. Maintain cost-effective
preventative maintenance program. Maintain accurate filed for all inspections, licenses and contracts.
Manage security procedures and proper key control.

FSLA

Follow new overtime policy and procedures. Clock in/out daily for schedule and lunch. No
overtime will be permitted without the prior consent of the GM or AGM. Must complete the weekly
labor progress report and ensures employees adhere to it.
9/28/2016 Assistant Chief Engineer – Non-Exempt


ESSENTIAL FUNCTIONS


 Constantly. Assist in administering outside engineering vendor contracts.
 Constantly. Assist in establishing, implementing, maintaining preventative maintenance schedule.
 Constantly. Assist in monitoring and controlling parts and labor expenditures.
 Constantly. Assist in selecting, training, supervising, developing, disciplining, and counseling
employees according to Legacy (VMB)’s policies and procedures.
 Constantly. Communicate with supervisor regarding all aspects of engineering operations.
 Constantly. Demonstrate positive leadership characteristics, which inspire employees to meet and
exceed standards.
 Constantly. Direct and maintain all record keeping process and systems.
 Constantly. Ensure all life systems are operational and meet all requirements.
 Constantly. Fulfill risk control duties as assigned.
 Constantly. Implement safety, EPA, HazCom procedures in department.
 Constantly. Inspect and document physical plant, equipment, hazards, systems, and general
engineering operation.
 Constantly. Maintain work areas clean and organized.
 Constantly. Maintain documentation.
 Constantly. Promote employee empowerment.
 Constantly. Report all unsafe conditions immediately.
 Constantly. Respond to all life system alarms.
 Frequently. Assist in prioritizing all work requests ensuring handling of guest problems, staff
problems and inner Resort challenges.
 Frequently. Complete other duties assigned by supervisor to include cross training.
 Frequently. Order and receive all supplies, materials, maintain all purchase orders, budgetary data.
 Frequently. Perform in the capacity of any position supervised.
 Occasionally. Assist in conducting performance appraisals.
 Occasionally. Attend all mandatory meetings.


PHYSICAL REQUIREMENTS


 SITTING: Frequently. Chair with back.
 STANDING/WALKING: Frequently. Stairs, tile, rubber mats covering tile, linoleum, concrete,
padded carpet, marble, gravel, etc.
 CROUCHING (BEND AT KNEES): Occasionally. Lifting, completing tasks performed at low
levels, putting supplies and materials away.
 KNEELING/CRAWLING: Frequently. Perform plumbing repairs, carpet repairs, follow up on
projects.
 STOOPING (BEND AT WAIST): Frequently. Reading gauges and meters, lifting light objects,
putting supplies and equipment away.
 TWISTING (KNEES/WAIST/NECK): Frequently. Perform electrical, plumbing and other repairs.
 CLIMBING: Frequently. Ladders, step stools, stairs.
 BALANCING: Frequently. Climbing ladders, scaffolding, stairs, carrying tools and equipment.
 LEG/FOOT USE: Rarely.
9/28/2016 Assistant Chief Engineer – Non-Exempt
PHYSICAL REQUIREMENTS (continued)
 REACHING (OVERHEAD/EXTENSION): Frequently. Performing repairs, retrieving supplies and
materials, updating shop board.
 HANDLING/GRASPING: Frequently. Tools, power tools, materials, turning nozzles, turning
faucets, etc.
 FINGERING/FEELING: Occasionally. Performing repairs.
 PUSHING/PULLING: Frequently. Average weight: 5 - 100 lbs.; occasionally. Maximum weight:
Equipment weighing up to 100 lbs.
 LIFTING/CARRYING: Frequently. Average weight: 5 - 50 lbs.; occasionally. Maximum weight:
Equipment weighing up to 150 lbs.
 OTHER PHYSICAL DEMANDS: Rarely.
USE OF SENSES
 TALKING IN PERSON: Constantly. Public, guests and employees.
 TALKING ON TELEPHONE: Constantly. Public, guests and employees.
 OTHER SPEECH REQUIREMENTS: Occasionally. 2-way radio and pager.
 HEARING IN PERSON: Constantly. Public, guests and employees.
 HEARING ON TELEPHONE: Constantly. Public, guests and employees.
 OTHER HEARING REQUIREMENTS: Occasionally. 2-way radio and pager
 NEAR VISION: Constantly. Corrected to 20/40 for repairs, administrative tasks.
 FAR VISION: Constantly. Corrected to 20/40.
 DEPTH PERCEPTION: Frequently. Working with electricity, plumbing.
 COLOR VISION: Frequently. Electrical and pipe markings.
 FULL FIELD VISION: Constantly. Total performance of job.
 SMELL: Constantly. Detect potential hazards and odors.
MENTAL REQUIREMENTS
 INTERACTION WITH OTHERS/COMMUNICATIONS SKILLS: Constantly. Professionally deal
with difficult situations/people.
 DEADLINES/SHIFT WORK/OVERTIME: Constantly. Meet deadlines as required. Meet multiple
priorities of business demands. Adjust to schedule changes, cover shifts on short notice.
 FLEXIBILITY: Constantly. Need to work a variety of hours, varied tasks under varied conditions.
 PACE: Constantly. Must change pace as business demands.
 HIGHLY REPETITIVE WORK: Frequently. Similar motions used to repair equipment.
 ATTENTION TO DETAIL: Constantly. Technical aspects, safety.
 OTHER PSYCHOLOGICAL DEMANDS: Rarely.
9/28/2016 Assistant Chief Engineer – Non-Exempt
ENVIRONMENTAL SETTING
 SAFETY REQUIREMENTS (I.E., CLOTHING, SAFETY EQUIPMENT REQUIRED,
ACTIVITIES PERFORMED): Constantly. Safety guards, short sleeve shirts, steel toed
boots/footwear, safety goggles, earplugs, gloves, inhalation devise, aprons, using proper lifting
techniques. Maintain security of work area and equipment while maintaining level of safety required
by Legacy (VMB)’s and OSHA.
 EXPOSURES (FUMES, CHEMICALS, VIBRATIONS, HUMIDITY, COLD, HEAT, DUST, and
NOISE): Frequently. Coil cleaners, liquid chlorine, alkyds, refrigeration gasses, petroleum, chillers,
pumps, etc., and machinery noises and vibrations.
 OPERATION OF EQUIPMENT/TOOLS/VEHICLES: Constantly. Use power tools, electric motors,
blowers, compressors, generators, power sweepers, vehicles, etc.

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Compensation: based on experience and skills

Our Vision Statement: To give our guest the most exciting, fun filled and enjoyable vacation experience ever!

Banquet Set-UP

QUALIFICATIONS
 Food/Beverage Service Worker Permit, where applicable.
 Read and speak English fluently.
 Meet minimum age requirement of jurisdiction.
 6
th Grade reasoning level.
 Ability to communicate effectively with the public and other employees.
 No employee will pose a direct threat to the health/safety of self or others.
PERFORMANCE STANDARDS
 CUSTOMER SERVICE: Meet service quality standards that affect guest satisfaction; respond to
guest questions or problems in a timely, professional manner.
 WORK HABITS: Meet the resort standards for work procedures, dress, grooming, attendance, and
punctuality; report to work and return from breaks on time; give advance notice when absence is
anticipated; require typical amount of supervision; accept work assignments without complaints.
 PERSONAL DEVELOPMENT: Accept opportunities to learn new skills, improve performance or
cross-train for other resort positions; solve routine problems that occur on the job; ask questions
when not sure how to complete something; learn new skills as quickly as most others in the same job.
 SAFETY AND SECURITY: Follow the resort’s recommended safety, security and emergency
procedures; follows resort procedures for key control, lifting heavy objects and/or using chemicals;
reports potential security risks and hazardous conditions to management.
 SET-UP AND BUSSING: Set up tables according to banquet specifications; bus tables and service
areas in a timely fashion; meet standards for cleaning tables, meeting rooms and other food service
areas.
 STOCKING: Stock according to service standards; inspect to ensure stock is adequate before
beginning functions; know what items are not available to guests; re-stock the self-service areas as
food and beverages are consumed to prevent shortages; replace and rotate stock correctly; keep table
condiments stocked during shift.
 FSLA: Follow new overtime policy and procedures. Clock in/out daily for schedule and lunch. No
overtime will be permitted without the prior consent of the GM or AGM. Must complete the weekly
labor progress report and ensures employees adhere to it.
ESSENTIAL FUNCTIONS
 Constantly. Complete all banquet room set-up and breakdown.
 Constantly. Ensure completeness of banquet room setup.
 Constantly. Keep work areas clean and organized.
 Constantly. Report all unsafe conditions immediately.
9/28/16 Banquet Set-up
 Frequently. Complete all coffee break set-up and breakdown.
 Frequently. Complete all necessary side work to include filling and stocking salt/pepper shakers,
stocking silverware, glassware and china.
 Frequently. Vacuum carpets at end of day.
 Occasionally. Attend required meetings.
OTHER JOB DUTIES
 Occasionally. Maintain inventory of banquet supplies as assigned.
 Occasionally. Post reader boards with scheduled functions.
 Occasionally. Complete other duties as assigned by supervisor to include cross training.
PHYSICAL REQUIREMENTS
 SITTING: Rarely.
 STANDING/WALKING: Constantly. Various surfaces include carpet, tile and rubber mats.
 CROUCHING (BEND AT KNEES): Occasionally. Lift trays, glass racks, and clean, stock shelves.
 KNEELING/CRAWLING: Occasionally. Clean or pick-up debris.
 STOOPING (BEND AT WAIST): Frequently. Load carts and trays while serving food and
beverages, expediting.
 TWISTING (KNEES/WAIST/NECK): Constantly. Serve guests, monitor banquet room activity,
maneuver through crowds and staff.
 CLIMBING: Rarely. Stairs and stepladders.
 BALANCING: Constantly. Carry trays, glassware and beverage containers.
 LEG/FOOT USE: Rarely.
 REACHING (OVERHEAD/EXTENSION): Frequently. Stock supplies, carry trays, serve at arm’s
length extension, set up banquet tables.
 HANDLING/GRASPING: Frequently. Serve food, set up banquet tables.
 FINGERING/FEELING: Frequently. Garnish and fill plates, fold napkins and handle hot pans.
 PUSHING/PULLING: Frequently. Push carts, tables, and glass and china carts. Average weight 25
lbs.; maximum weight 100 lbs.
 LIFTING/CARRYING: Frequently. Set up tables, food trays, ice buckets. Average weight 25 lbs.;
maximum weight 50 lbs.
 OTHER PHYSICAL DEMANDS: Rarely.
USE OF SENSES
 TALKING IN PERSON: Constantly. Communicate with guests, public and employees.
 TALKING ON TELEPHONE: Rarely.
 OTHER SPEECH REQUIREMENTS: Occasionally. Use paging system.
 HEARING IN PERSON: Constantly. Communicate with guests, public and employees.
 HEARING ON TELEPHONE: Rarely.
 OTHER HEARING REQUIREMENTS: Occasionally. Use paging system.
 NEAR VISION: Constantly. Corrected to 20/40 to read contracts, paperwork. View product and
room set up.
 FAR VISION: Constantly. Corrected to 20/40 to view status of banquet rooms.
 DEPTH PERCEPTION: Constantly. Stock supplies, serve guests.
 COLOR VISION: Frequently. Recognize color differences between various drinks and colored linen.
Quality control.
9/28/16 Banquet Set-up
 FULL FIELD VISION: Constantly. View department and other areas of resort.
 SMELL: Constantly. Detect potential hazards and odors.
 OTHER: Occasionally. Sense of touch needed in handling hot pans.
ENVIRONMENTAL SETTING
 SAFETY REQUIREMENTS (I.E., CLOTHING, SAFETY EQUIPMENT REQUIRED,
ACTIVITIES PERFORMED): Constantly. Adhere to safety standards and procedures.
 EXPOSURES (FUMES, CHEMICALS, VIBRATIONS, HUMIDITY, COLD, HEAT, DUST, and
NOISE): Constantly. Exposure to noise. Exposure to cleaning agents.
 OPERATION OF EQUIPMENT/TOOLS/VEHICLES: Rarely.

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Compensation: Negotiable

Our Vision Statement: We give our guests the most exciting fun-filled and enjoyable vacation experience ever!

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