Beach Colony Resort Career Opportunities

Host/Hostess

QUALIFICATIONS
 Food/Beverage Service Worker Permit, where applicable.
 Read, write and speak English fluently.
 Prefer telephone skills experience.
 Display basic knowledge of operation of computers.
 Requires 6th grade math level.
 Requires 6th grade language level.
 Requires 8th grade reasoning level.
 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.

 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. Greet and seat guests according to standards.
 Constantly. Maintain work areas clean and organized
 .Constantly. Report all unsafe conditions immediately.
 Frequently. Answer the phone.
 Frequently. Maintain cleanliness of cashier stand by wiping counters, organizing items.
 Frequently. Open and close room as assigned.
 Frequently. Receive and record reservations.
9/28/16 Host/Hostess – Non-Exempt
 Frequently. Set up food server stations; change according to business flow.
 Occasionally. Attend required meetings.
 Occasionally. Complete other duties as assigned by supervisor to include cross training.
 Occasionally. Organize “to go” orders by placing the order and delivering to guest.

OTHER JOB DUTIES
 Frequently. Record and follow through with room service orders.
 Occasionally. Place daily specials in menus; remove specials at assigned time.

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

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.

 

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

Server

QUALIFICATIONS
 Food/Beverage Service Worker Permit, where applicable.
 Requires 6th grade math level.
 Requires 6th grade language level.
 Six months to one year serving experience preferred.
 Read, write and speak English fluently.
 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: 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.


 FOOD/BEVERAGE PRESENTATION: Prepare and arrange food or drinks that are attractive and
appetizing to the guests; receives few complaints about the food served; inspect food being served;
meet service standards.


 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 service functions.


 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.

 


eeo

Click Here to Email Your Resume

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

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