Captains Quarters Career Opportunities

AM & PM Maintenance Technicians

Captain's Quarters Resort is now hiring for AM & PM Maintenance Technicians. The AM & PM Maintenance Technicians are responsible for assisting with the operation, maintenance, service and repair of equipment as assigned. This position also is responsible for participating in the preventative maintenance program, handling guest request and other work orders as assigned. Also, responsible for performing the job in a safe and efficient manner and performing trade jobs, such as carpentry, painting,plumbing, etc. This is a regular full-time position. Interested applicants may apply in person at The Captain's Quarters Resort, 901 South Ocean Blvd. Myrtle Beach, SC 29577, or you may forward your resume for consideration. Our Vision Statement- To give our guests the most exciting, fun-filled, enjoyable vacation experience ever.

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Compensation: Compensation: $10.00 - $15.00 BOE

FOOD & BEVERAGE MANAGER

Beach Cove Resort is seeking an experienced Food & Beverage Manager to join their team and run the department.  This is a regular, full-time position with benefits (Medical, Dental, Short Term Disability, Life Insurance, 401(k), Floating Holiday and PTO time).  This individual must possess a strong, well-mannered, upbeat disposition.  Please see the job requirements below.

Core Values

We "WOW" by exceeding expectations

We teach and learn through communication

We embrace and drive change

We serve with a smile

We make it happen with passion and determination

We are a family committed to integrity, faith & a vision for growth

 

QUALIFICATIONS

 

Bachelor’s degree or minimum 4 years’ experience in food and beverage management.

Ability to interpret financial and operational data into operational plan.

Time management skills.

Negotiation skills.

Ability to manage according to employment laws of jurisdiction.

Read, write and speak English fluently.

College level reasoning, math, computer and language skills.

Ability to train employees in alcohol intervention, food handling, and sanitation.

Food/Beverage Service Worker Permit, where applicable.

Ability to communicate effectively with the public and other employees.

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: Maintain customer satisfaction as the driving philosophy of the F&B department. Personally demonstrate a commitment to customer service by inquiring about service quality and responding promptly to guest needs. Promptly handle guest complaints. Fill in for staff when necessary to ensure customer satisfaction. Ensure your staffs, including all new hires, are trained to meet standards. Empower staff to deliver customer service by encouraging and rewarding responsive guest assistance. Level of service provided to guests in all outlets meets or exceeds customer expectations. Ensure that consistency of service and standards are met.

FINANCIAL: Manage department within budget. Accurately forecast revenues/expenses. Prepare annual departmental budget that accurately reflects the department’s operations plan. Anticipate revenue/cost problems and report discrepancies to General Manager. Assist resort staff with accounting related issues. 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: Manage people according to VMB’s values. Manage human resources functions including recruiting, selection, orientation, training, performance reviews, and 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 performance standards, review process, and reward successes. Manage safety program to protect guests and employees and which meets OSHA requirements. Use ongoing safety plan to minimize workers’ compensation claims. Train staff to increase level of customer sales, service and safety skills on an ongoing basis. Ensure employees are appropriately certified for their job as required by federal, state or local regulations. Monitor and maintain acceptable turnover levels.

QUALITY: Know the general operations of department and how all resort departments work together to achieve business objectives and to meet customer expectations. Know the commonly occurring challenges of the F&B business and how to overcome them. Know restaurant standards and hold employees accountable for consistently meeting these standards. Maintain favorable health department scores. Manage a preventive maintenance program for all equipment. Control food-borne illnesses. Meet safety and sanitation standards such as Emergency Plan, CPR/Heimlich training for all employees, proper storage of foods, storing chemicals away from food, etc.

MANAGING THE BUSINESS: Prepare the F&B budget and maximize department resources to contribute to the successful achievement of the budget. Identify major revenue and expense opportunities and possible problems. Identify and select vendors that provide quality service and competitive prices, and monitor to ensure quality of goods and service is met. Adjust inventory, department labor schedules, staff assignment and supplies based upon demand without loss in quality service. Keep repair costs down by maintaining equipment. Work with local vendors to keep costs down.

 

ESSENTIAL FUNCTIONS

Constantly. Achieve budgeted revenue and labor expenses.

Constantly. Demonstrate positive leadership characteristics, which inspire employees to meet and exceed standards.

Constantly. Direct and maintain food handling in compliance with sanitation laws.

Constantly. Direct purchasing, kitchen, restaurants, lounge.

Constantly. Insure compliance with all VMB policies and procedures.

Constantly. Investigate and resolve food quality and service complaints.

Constantly. Maintain work areas clean and organized.

Constantly. Maintain employee appearance standards in food and beverage department.

Constantly. Maintain procedures for securing of moneys.

Constantly. Maintain procedures for security of all resort equipment.

Constantly. Manage in compliance with local, state, and federal laws and regulations.

Constantly. Maximize food and beverage department profitability.

Constantly. Monitor budget to ensure efficient operation and to ensure expenditures stay within budget limitations.

Constantly. Promote employee empowerment.

Constantly. Maintain high levels of employee satisfaction.

Constantly. Report unsafe conditions immediately.

Constantly. Select, train, supervise, develop, discipline and counsel employees in accordance with VMB policies and procedures.

Frequently. Complete other duties as assigned by supervisor to include cross training.

Frequently. Food purchasing or development of purchasing director.

Frequently. Implement and maintain local and corporate sales and marketing plans.

Frequently. Perform in the capacity of any position supervised.

Frequently. Respond to all food and beverage-related guest correspondence.

Frequently. Review all daily food specials for presentation, quality and pricing.

Occasionally. Conduct or assist in scheduling liquor liability training.

Occasionally. Assist managers in lowering attrition.

Occasionally. Attend divisional departmental meetings.

Occasionally. Attend mandatory meetings including Steering Team.

Occasionally. Conduct departmental meetings.

Occasionally. Conduct performance appraisals.

Occasionally. Develop short and long term financial operating plans.

Occasionally. Implement and maintain incentive programs.

Occasionally. Maintain inventory control (beverages, glass, china, silver, approve orders).

Occasionally. Maintain MSDS procedures according to OSHA.

Occasionally. Maintain procedures for credit control and handling financial transactions.

Occasionally. Menu development – restaurants/lounge concepts.

Occasionally. Participate in community public relations for the resort.

Occasionally. Participate in the development of the annual budget.

Occasionally. Use statistical analysis to determine improved courses of action.

Rarely. Annually shop competitors.

 

PHYSICAL REQUIREMENTS

SITTING: Occasionally. Meetings, entertaining guests/clients, paperwork.

STANDING/WALKING: Frequently. Concrete, tile, rubber mats covering tile, linoleum, carpet, etc.

CROUCHING (BEND AT KNEES): Rarely. Inspecting equipment.

KNEELING/CRAWLING: Rarely.

STOOPING (BEND AT WAIST): Occasionally. Picking up objects.

TWISTING (KNEES/WAIST/NECK): Frequently. Inspections.

CLIMBING: Occasionally. Stairs to access different building levels.

BALANCING: Rarely.

LEG/FOOT USE: Rarely.

REACHING (OVERHEAD/EXTENSION): Occasionally. Retrieve supplies, inspections.

HANDLING/GRASPING: Occasionally. PC keyboards, office equipment, food preparation.

FINGERING/FEELING: Frequently. Writing, open wine, operate adding machine, POS. Open and close locks.

PUSHING/PULLING: Occasionally. Hand trucks, carts, cases of product, furniture in outlets. Average weight: 25 lbs. Maximum weight: 50 lbs.

LIFTING/CARRYING: Occasionally. Average weight: 25 lbs. Maximum weight: 50 lbs.

OTHER PHYSICAL DEMANDS: Rarely.

 

USE OF SENSES

TALKING IN PERSON: Constantly. Public, guests and employees.

TALKING ON TELEPHONE: Frequently. Public, guests and employees.

OTHER SPEECH REQUIREMENTS: Occasionally. Extemporaneous speech to groups.

HEARING IN PERSON: Frequently. Public, guests and employees.

HEARING ON TELEPHONE: Frequently. Public, guests and employees.

OTHER HEARING REQUIREMENTS: Rarely.

NEAR VISION: Frequently. Corrected to 20/40. Paperwork, computers.

FAR VISION: Constantly. Corrected to 20/40.

DEPTH PERCEPTION: Occasionally. Beverage equipment, walking through resort.

COLOR VISION: Frequently. Presentation and quality of food.

FULL FIELD VISION: Constantly. Manage all aspects of busy restaurant, kitchen and lounge.

SMELL: Frequently. Detect potential hazards and odors, inspection of products.

TASTE: Frequently. Assurance of food quality and consistency.

 

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.

ATTENTION TO DETAIL: Constantly. Monitor all service and products for guests.

HIGHLY REPETITIVE WORK: Rarely.

OTHER PSYCHOLOGICAL DEMANDS: Occasionally. Highly confidential issues, deals with extreme emotions.

 

ENVIRONMENTAL SETTING

SAFETY REQUIREMENTS (I.E., CLOTHING, SAFETY EQUIPMENT REQUIRED, ACTIVITIES PERFORMED): Constantly. Adhere to Davidson Resort Company safety standards and procedures. Maintain security of work area and equipment while maintaining the level of safety required by the Company and OSHA requirements.

EXPOSURES (FUMES, CHEMICALS, VIBRATIONS, HUMIDITY, COLD, HEAT, DUST, and NOISE): Occasionally. Cleaning chemicals, extreme heat on cooking lines, walk-in freezers and refrigerators.

OPERATION OF EQUIPMENT/TOOLS/VEHICLES: Occasionally. Beverage/liquor dispensers, kitchen equipment, fax machine, PC, grills, ovens.

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Compensation: Based on experience

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

Front of the House Manager - Loco Gecko

Captain’s Quarters Resort is seeking a front of the house Manager for Loco Gecko Beach Shack to maintain customer satisfaction as the driving philosophy of the Food and Beverage department. Personally demonstrate a commitment to customer service by inquiring about service quality and responding promptly to guest needs. Promptly handle guest complaints. Fill in for staff when necessary to ensure customer satisfaction. Ensure your staff, including all new hires, is trained to meet standards. Empower staff to deliver customer service by encouraging and rewarding responsive guest assistance. Level of service provided to guests in all outlets meets or exceeds customer expectations. Ensure that consistency of service and standards are met. Assist in managing department within budget. Assist in accurately forecast revenues/expenses. Assist in preparing annual departmental budget that accurately reflects the department’s operations plan. Anticipate revenue/cost problems and report discrepancies to the Loco Gecko General Manager. Assist hotel staff with accounting related issues. Assist in analyzing 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. Applicant must have excellent computer and customer service skills. Interested applicants may apply in person at Captain’s Quarters Resort located at 901 South Ocean Blvd., Myrtle Beach, SC or you may forward your resume for consideration.

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Compensation: Compensation: $13-$15/hr. Depending on Experience

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

ROOM ATTENDANTS

Hotel Blue and Captains Quarters is seeking Room Attendants for their Housekeeping department.  This is a regular full time position.  Days and hours vary.  Interested applicants may apply in person at Hotel Blue located at 705 S. Ocean Blvd, Myrtle Beach, SC 29577 or  Captains Quarters located at 901 S. Ocean Blvd, Myrtle Beach, SC 29577 orforward your resume for consideration.

Compensation: Based on experience

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

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