Front Desk Clerk- Making and changing reservations, multi-line phone system, checking guests in and out, cash handling, resolving gusts concerns, balancing paperwork at end of shift, working well with coworkers.
Banquet Server- Serves banquet guests, services coffee breaks, sets up banquet tabletops, buffet lines and meeting room items according to the Banquet Event Order (BEO).
Busser- Responsible for setting and clearing of tables, assisting servers and maintaining clean and orderly restaurant and service areas.
Dishwasher / Prep Cook- Work with the kitchen department to ensure dishes and kitchen areas are clean. Deep cleaning duties preformed on a regular basis. Entry level food preparation. Assist other kitchen personnel with duties as necessary.
Host Person- Makes dining room guest reservations by telephone and in person ensuring a smooth and timely flow ensuring a quality guest experience. Assist wait and bus staff in ensuring dining room cleanliness and orderliness is maintained in accordance with Resort Standards. Assures quality guest experience.
Line Cook- Work with the kitchen department to ensure food is prepared to order and department standards are exceeded. Preps and prepares food for restaurants and banquets according to company standards and guidelines.
Relief Night Auditor- Performs all night audit functions; ensures all daily transactions are reconciled.
Server Inn- To service our guests in the Dining Room, Fireside Lounge, the Sunroom and any banquet room or outdoor space professionally, timely and friendly through an acquired knowledge of menus that are created quarterly, during the year.