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Job Title: Waterpark Lifeguard Supervisor

Department: Recreation       

Reports To: Department Manager

FLSA Status:  Non- Exempt

Salary Range: DOE

 

Summary:  Responsible for performing a combination of tasks to ensure beach safety and security and maintains hotel beach premises in a clean and orderly manner, thereby contributing to a pleasant, positive guest experience.

Essential Duties and Responsibilities:

Monitoring activities in and near the waterpark through guest surveillance. Preventing injuries by minimizing or eliminating hazardous situations and behaviors. The following duties are not to be construed as exclusive or all inclusive. Other duties may be required and assigned.

• Perform daily assigned duties by Waterpark Manager/Assistant and or Supervisor(s)
• Provide exceptional guest and customer service to visitors to the Waterpark.
• Monitor activities in and near the water & waterpark through constant surveillance.
• Provide emergency care and treatment required until the arrival of emergency medical services.
• Inspect water facilities, equipment, and water to ensure safety and stability.
• Perform chemical tests on all bodies of water in accordance with BOH guidelines.
• Enforce waterpark rules and regulations and educate guests about the policies.
• Ability to quickly recognize and respond to all emergencies.
• Administer First Aid, CPR and Automated External Defibrillator (AED).
• Work together with other lifeguards, staff, and management.
• Perform all duties of certified lifeguard.
• Proficient and performance of emergency policies & procedures.
• Be alert of the danger areas (slides, lazy river current, rock walls and obstacles in walkways etc.)
• No talking to anyone while on the lifeguard stand, except to correct or discipline swimmers.
• Perform job excellence in interpersonal communications in a courteous and tactful manner to all guests, co-workers, and team members.

 

Additional Tasks and Responsibilities

• Complete in-service assignments to remain proficient in physical and or other skills.
• Swim a minimum of 150 yards weekly (3 laps)
• Performs related duties as required.
• Participate in team activities and training.

 

Qualifications:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

 

Education/Experience:

High School Diploma or equivalent. Minimum 6 months of related work experience. Certified Red Cross Lifeguard training certificate or equivalent. American Red Cross standard First Aid certified.

 

All Applicants must:

Be at least 16 years of age.

Be in good physical condition and able to maintain condition.

Be licensed and able to administer as a lifeguard (CPR, First Aid, and AED) certified.

Have maturity in judgment.

Wear protective swimwear.

Follow all instructions/directives of the Waterpark Management.

 

Other Requirements - Certificates/Licenses

• Must have successfully completed and kept updated licensing course as a lifeguard.
• Must present a work certificate, given by the school district, if under the age of 16.

 

Knowledge, Skills, Abilities

• Ability to read policies and procedures.
• Ability to write.
• Ability to speak effectively and courteously with customers, both in person and on the phone
• Ability to apply common sense understanding to carry out instructions furnished in written, oral or diagram form.
• Ability to deal with problems involving several variables in standardized situations.
• Ability to carry out duties reliably and predictably.

 

Physical Demands

 

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

Able to swim 300 yards continuously while demonstrating a breathing technique. Tread water for two minutes using your legs only. Pass a timed swim including diving, surfacing, and retrieving a weighted object. Able to exit the water without using a ladder or stairs.

 

While performing the duties of this job, the employee is regularly required to stand and sit; use hands to finger, handle, or feel; reach with hands and arms; climb or balance; and talk or hear. The employee is required to walk; stoop, kneel, crouch, or crawl; and taste or smell. The employee must lift and/or move more than 50 pounds on occasion. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.

 

Work Environment
 

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly exposed to wet and/or humid conditions; high, precarious places; toxic or caustic chemicals; outside weather conditions; and extreme heat. The employee is occasionally exposed to moving mechanical parts and fumes or airborne particles. The noise level in the work environment is usually moderate.

 

Equal Employment Opportunity

The Cape Codder Resort & Spa is an equal opportunity employer that is committed to diversity and inclusion in the workplace. We prohibit discrimination and harassment of any kind based on race, color, sex, religion, sexual orientation, national origin, disability, genetic information, pregnancy, or any other protected characteristic as outlined by federal, state, or local laws.

This policy applies to all employment practices within our organization, including hiring, recruiting, promotion, termination, layoff, recall, leave of absence, compensation, benefits, training, and apprenticeship. The Cape Codder resort & makes hiring decisions based solely on qualifications, merit, and business needs at the time. For more information, read through our EEO Policy.

The Cape Codder Resort & Spa is committed to the full inclusion of all qualified individuals. As part of this commitment, The Cape Codder Resort & Spa will ensure that persons with disabilities are provided with reasonable accommodation. If reasonable accommodation is needed to participate in the job application or interview process, to perform essential job functions, and/or to receive other benefits and privileges of employment, please contact the office of Human Resource.

 

Job Title: Waterpark Lifeguard

Department: Recreation       

Reports To: Department Manager

FLSA Status:  Full-time Non- Exempt

Salary Range: $17.00 - $18.00 hourly

 

Summary:  Responsible for performing a combination of tasks to ensure beach safety and security and maintains hotel waterpark premises in a clean and orderly manner, thereby contributing to a pleasant, positive guest experience.

Essential Duties and Responsibilities:

Monitoring activities in and near the waterpark through guest surveillance. Preventing injuries by minimizing or eliminating hazardous situations and behaviors. The following duties are not to be construed as exclusive or all inclusive. Other duties may be required and assigned.

• Perform daily assigned duties by Waterpark Manager/Assistant and or Supervisor(s)
• Provide exceptional guest and customer service to visitors of the Waterpark.
• Monitor activities in and near the water & waterpark through constant surveillance.
• Provide emergency care and treatment required until the arrival of emergency medical services.
• Inspect water facilities, equipment, and water to ensure safety and stability.
• Enforce waterpark rules and regulations and educate guests of the policies.
• Ability to quickly recognize and respond to all emergencies.
• Administer First Aid, CPR and Automated External Defibrillator (AED).
• Perform chemical tests on all bodies of water in accordance with BOH guidelines.
• Work together with other lifeguards, staff, and management.
• Perform all duties of certified lifeguard.
• Proficient and performance of emergency policies & procedures.
• Be alert of the danger areas (diving boards, ladders, diving areas, slides, lazy river current, rock walls and obstacles in walkways etc.)
• Perform job excellence in interpersonal communications in a courteous and tactful manner to all guests, co-workers, and team members.

 

Additional Tasks and Responsibilities

• Complete in-service assignments to remain proficient in physical and or other skills.
• Swim a minimum of 150 yards weekly (3 laps)
• Performs related duties as required.
• Participate in team activities and training.

 

Qualifications:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

 

Education/Experience:

High School Diploma or equivalent. Minimum 3 months of related work experience. Certified Red Cross Lifeguard training certificate or equivalent. American Red Cross standard First Aid certified.

 

All Applicants must:

Be at least 18 years of age.

Be in good physical condition and able to maintain condition.

Be licensed and able to administer as a lifeguard (CPR, First Aid, and AED) certified.

Have maturity in judgment.

Wear protective swimwear.

Follow all instructions/directives of the Waterpark Management.

 

Other Requirements - Certificates/Licenses

• Must have successfully completed and kept updated licensing course as a lifeguard.

 

Knowledge, Skills, Abilities

• Ability to read policies and procedures.
• Ability to write.
• Ability to speak effectively and courteously with customers, both in person and on the phone
• Ability to apply common sense understanding to carry out instructions furnished in written, oral or diagram form.
• Ability to deal with problems involving several variables in standardized situations.
• Ability to carry out duties reliably and predictably.

 

 

Physical Demands

 

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

Able to swim 300 yards continuously while demonstrating a breathing technique. Tread water for two minutes using your legs only. Pass a timed swim including diving, surfacing, and retrieving a weighted object. Able to exit the water without using a ladder or stairs.

 

While performing the duties of this job, the employee is regularly required to stand and sit; use hands to finger, handle, or feel; reach with hands and arms; climb or balance; and talk or hear. The employee is required to walk; stoop, kneel, crouch, or crawl; and taste or smell. The employee must lift and/or move more than 50 pounds on occasion. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.

 

Work Environment
 

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly exposed to wet and/or humid conditions; high, precarious places; toxic or caustic chemicals; outside weather conditions; and extreme heat. The employee is occasionally exposed to moving mechanical parts and fumes or airborne particles. The noise level in the work environment is usually moderate.

The Cape Codder Resort & Spa is an equal opportunity employer that is committed to diversity and inclusion in the workplace. We prohibit discrimination and harassment of any kind based on race, color, sex, religion, sexual orientation, national origin, disability, genetic information, pregnancy, or any other protected characteristic as outlined by federal, state, or local laws.

This policy applies to all employment practices within our organization, including hiring, recruiting, promotion, termination, layoff, recall, leave of absence, compensation, benefits, training, and apprenticeship. The Cape Codder resort & makes hiring decisions based solely on qualifications, merit, and business needs at the time. For more information, read through our EEO Policy.

The Cape Codder Resort & Spa is committed to the full inclusion of all qualified individuals. As part of this commitment, The Cape Codder Resort & Spa will ensure that persons with disabilities are provided with reasonable accommodation. If reasonable accommodation is needed to participate in the job application or interview process, to perform essential job functions, and/or to receive other benefits and privileges of employment, please contact the office of Human Resource

Job Title: Dishwasher

Department: Food & Beverage

Reports To: Director/ Manager/ Supervisors

FLSA Status: Non-Exempt

Salary Range: $17.00 hourly

_________________________________________________________________________________

The Cape Codder Resort & Spa Dishwasher shares a drive for excellence and enthusiasm in hospitality. Our mission, vision and values apply the principles of trust, honesty, respect, integrity, and commitment. We are passionate about delivering exceptional guest experiences through excellence in job performance. The ideal person is motivated and focused on guest experience in delivering value and results.

Summary:

Dishwashers unload, scrape and organize the cutlery and dishes, while loading into trays for the washer. They are tasked to wash pots, pans and other oversized items, work areas, refrigerators, cooking equipment, sweeping & mopping floors, including assembling, maintaining, and breaking down the dish machine.

Essential Duties and Responsibilities:

Through a combination of cleaning duties ensure the hotel restaurant kitchen and board health standards are met. Dishwashers must comply with the Caper Codder Resort & Spa performance excellence standards. The following duties are not to be construed as exclusive or all inclusive.

• Sanitize the kitchen area, including floor.
• Maintains a clean kitchen, properly washes, and sorts soiled dishes, pots & pans other items.
• Sets up dish stations, including dish machines, sinks, drying areas.
• Properly wash, stack, and store dishes, glassware, silverware, cookware, and containers.
• Ensure there are enough clean dishes, glasses, and utensils during peak hours.
• Maintain clean/ dry floors throughout the kitchen.
• Change the water of machines every two hours, or more as required by business levels.
• Properly use chemical dilutions prescribed and set by hotel standards.
• Maintains trash cans and removes full trashcans at shift(s) end.
• Where needed assists in food prep and any other duties set forth or requested.
• Keeps dish area free of clutter and organized.
• Wiping down pots, pans, and containers for initial food prep.
• Scrub and sanitize kitchen instruments, cutting boards, knives, and other equipment.
• Wipe down dish pit and clean floor mats through-out the shift.
• Exercises flexibility when handling multiple tasks.
• Ensure temperatures of machine cycles are recorded.
• Wear protective clothing and gloves as required when working with chemicals.
• Upholds all safety, security and emergency protocols, policies, and procedures.
• Manage and use all resources and expenses responsibly to maximize dept. revenues.

• Abides by Company Employee Handbook policies and procedures.
• Adheres to all OSHA policies and procedures outlined, including equipment manuals.
• Builds effective working relationships with team members, sharing knowledge and expertise.
• Open and Close shift when scheduled.
• Maintain a minimum of 3 months of satisfactory job performance prior to planned vacation.
• Maintain a minimum of 12 months of satisfactory performance prior to request for internal department transfers, at the discretion of dept. managers and based on business needs.
• Reports absences from work shifts within a reasonable timeframe.
• Adhere to all safety, security and emergency policies and protocols.
• Attend and participate in all employee trainings, meetings, and seminars.
• Reports breakage of assets or maintenance requirements to supervisor.

 

Qualifications:

To provide job performance excellence an individual must be able to perform each essential duty, task, and responsibility to meet established standards of excellence set by the Hotel and food and beverage management The requirements listed below are representative of the expectations, knowledge, skill, and ability all dishwashers must possess. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

 

Required Minimum Education and Experience:

High School Graduate or General Education Diploma.

 

All applicants must:

• Be at least 18 years of age.
• Have maturity in judgment.
• Follow all instructions and directives of management and supervisors of the Food and Beverage department

 

 

 

 

 

 

 

Knowledge, Skills, and Abilities:

• Ability- to read with comprehension.
• Public Relations - Ability to work well with guests and staff.
• Interpersonal and Intrapersonal Skills: Employees perform several collaborations using the following skills and attributes:

• Possesses verbal and non-verbal communication skills.
• Effective Listening - Listen carefully and thoughtfully to ideas and opinions of others.
• Effective Time Management - Organizing time effectively for greater productivity.

• Trustworthy and Honest - Maintains a level of professional conduct respecting valuables.

• Reasons - applies common sense, understanding, carry out instructions in a timely manner.
• Flexible - Must be able to work a flexible schedule based on business needs, including holidays, weekends, and evenings.

Work Environment:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions. Employees are regularly exposed to wet and or humid conditions, cleaning chemicals and warm temperatures.

Physical Demands:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of the job and include

• Considerable use if your arms, and legs and moving your whole body.
• Lifting 50 lbs. or less.
• Balancing.
• Walking.
• Standing.
• Stooping
• Handling materials.
• Sitting.

 

 

 

 

Equal Employment Opportunity Policy

 

The Cape Codder Resort & Spa is an equal opportunity employer committed to diversity and inclusion in the workplace. We prohibit discrimination and harassment of any kind based on race, color, sex, religion, sexual orientation, national origin, disability, genetic information, pregnancy, or any other protected characteristics as outlined by federal, state and local laws.

This policy applies to all employment practices within our organization, including hiring, recruiting, promotion, termination, layoff, recall, leave of absence, compensation, benefits, training and apprenticeship.

The Cape Codder Resort & Spa makes hiring decisions based solely on qualifications, merit, and business needs at the time. For more information read through our EEO Policy.

The Cape Codder Resort & Spa is committed to the full inclusion of all qualified individuals. As part of this commitment. The Cape Codder Resort & Spa will ensure that persons with disabilities are provided with reasonable accommodation. If reasonable accommodation is needed to participate in the job application or interview process to perform essential job functions and or to receive other benefits and privileges of employment, please contact the Human Resource Office

Job Title: Bartender & Mixologist

Department: Food & Beverage        

Reports To: Restaurant Manager

FLSA Status:  Exempt

Salary Range: DOE

 

Summary:  Responsible for the day-day operation of a specific bar, providing service to all guests by performing excellence in customer service and hospitality.

 

What You'll Do:

• Adheres to responsible alcohol service established by company policy.
• Prepares and serves alcoholic and non-alcoholic beverages for guests.
• Verify all guests that purchase alcohol are at least 21 years of age.
• Follow all established recipes and procedures in beverage preparation.
• Possess full knowledge of food and beverage suggestive selling techniques.
• Takes orders and delivers food and beverage in a timely manner.
• Operates point-of-sale system with high level of efficiency and handles all currency.
• Practices proper cash handling procedures by addressing the point-of-sale system after every transaction, counting change back to guests, and follows checkout protocols.
• Maintains exceptional cleanliness of bar, glassware, utensils, seating, and decor.
• Acts as a final check on the quality of food and beverage items served to guests.
• Assists with stocking the bars initially with liquor, beer, wine, juices, mixes, glassware, utensils, cocktail napkins, fresh - cut fruit, garnishes, etc.
• Re-stocks all inventory and maintains par levels before and after every shift.
• Conducts quarterly inventory reports of all liquor and bar related supplies.
• Immediately greet all guests in a friendly manner to build their intent to return.
• Maintains satisfaction by answering questions thoroughly, handling complaints or directing them to a manager, and providing specific item suggestions and other information.
• Completes all opening, running, and closing duties as assigned.
• Follows ordering procedures to maintain appropriate par levels of all bar related products.
• Ensure that alcohol is consumed in designated areas only.
• Assists management in training new Staff Members.
• Maintains high-level of knowledge of the company's products and happenings and communicates with guests; establishes rapport with all guests through name recognition.
• Notifies manager/supervisor of low inventory and recommends new inventory.
• Performs other duties and tasks as assigned or determined by management or supervisors and moves with a sense of urgency.
• Understands and utilizes all safety and sanitation practices as defined in the safety program and reports any accidents to management.
• Adheres to all company policies and procedures as established in the Staff Member Handbook.

 

Education and Experience Required:

• High school degree or GED preferred.
• Bartender certified or a minimum of 3 years of bartending and restaurant experience required, (high-volume environment preferred); or equivalent combination of education and experience.
• Health permit/food safety and alcohol awareness certification; staff members are required to obtain cards individually and provide proof of possession prior to first day of employment.

 

Qualifications:

• Good written and verbal communication skills.
• Ability to interact professionally with other departments and outside contacts.
• Ability to complete a heavy workload and handle multiple tasks in a fast-paced environment with minimal supervision.
• Good judgment and decision-making abilities.
• Ability to free-pour to recipe specs and has extensive knowledge of mixed cocktails and frozen drink mixing.
• Must be at least the minimum age required to serve alcohol as determined by applicable state law.

 

The characteristics described here are representative of those that must be met by a staff member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

 

Physical Requirements:

• Must be able to work in a fast paced, high energy and physically demanding environment.
• Must be able to spend 90% of working time standing, walking, and reaching and 10% of working time sitting.
• Pushing, pulling, and lifting objects from a lower to higher position or moving objects horizontally, from position to position.
• Feeling or grasping objects of different sizes and shapes.
• Maintaining body equilibrium to prevent falling while walking, standing, or crouching in narrow, slippery, or erratically moving surfaces.
• Required to use physical capabilities including climbing and ascending or descending ladders, stairs, and ramps.
• Must be able to carry loads greater than 35 pounds and exert up to 50 pounds of force occasionally, and/or up to 30 pounds of force more frequently.
• Must be able to communicate clearly with our guests in the primary language of the restaurant(s), specific to the location. (Primarily English)
• Hearing sounds at normal speaking levels with or without correction.
• Specific vision abilities include close, distance, color, peripheral, depth perception and the ability to adjust focus.

 

Work Environment:

 

• Exposed to weather conditions and prevalent temperature changes,
• Subject to moderate to high ambient noise levels.
• Frequently required to function in narrow aisles or passageways.
• Hazards include, but are not limited to, cuts from broken glass and metal cans, burns, slipping and tripping.
• Frequently required to wash hands and/or wear gloves.

 

Language Skills:

 

• Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
• Ability to effectively present information and respond to questions from groups of managers, clients, and guests.
• Expressing or exchanging ideas or instructions by the spoken word.

 

Mathematical Skills:

 

• Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.

 

Work hours and Benefits:

This position works 40 hours per week. It is expected that early mornings, late nights, or both are required to be successful.

 

Margaritaville Cape Cod offers a rich benefits program with a variety of benefits designed to enrich the lives and well-being of our team members and their families:

• Medical /Dental/Vision Insurance
• Flexible Spending Account
• Paid Time Off (sick, vacation, bereavement, and holidays)
• Pet Insurance
• Employee Hotel Discounts and other Discounts
• Life Insurance
• Short & Long-Term Disability
• 401K Retirement Match
• Monthly Employee Recognition Awards

Job Title: Restaurant Server

Department: Food & Beverage        

Reports To: Restaurant Manager

FLSA Status:  Non-Exempt

Salary Range: DOE

 

Summary:  Responsible for delivering excellence in guest satisfaction; serves food and/or beverages to the guests according to established standards and protocols.

Essential Duties and Responsibilities:

• Possesses full knowledge of food and beverage products served and utilizes suggestive selling techniques.
• Takes orders and delivers food and beverage in a timely manner.
• Ensures guests receive immediate, friendly, and personalized service to build their intent to return.
• Guides guests through menus, answers questions thoroughly, and provides specific item suggestions and information about the establishment.
• Maintains positive guest satisfaction by exceeding service expectations.
• Handles guest complaints or directs them to a manager.
• Operates point-of-sale system with high level of efficiency and handles large amounts of currency.
• Practices proper cash handling procedures by addressing the point-of-sale system after every transaction, properly organizing money, counting change back to guests, and following appropriate checkout procedures.
• Sets up and breaks down equipment and supplies.
• Ensures floors are always clean of debris.
• Maintains work areas by organizing and cleaning service stations and pre-bussing tables as needed of all used glassware/plateware/silverware/etc.
• Writes down all orders and inputs them into the point-of-sale system accurately.
• Scrapes, racks, and stacks glassware/plateware/silverware properly in dishwashing area.
• Acts as a final check on the quality of food and beverage items before they are served to guests and ensures appropriate garnishes and condiments are on plates.
• Assists management in training new Staff Members within their department when applicable.
• Completes all opening, running, and closing duties as assigned.
• Delivers and/or carries (with or without trays) food and beverage items, for own and others' tables, with a sense of urgency; knows all table numbers and floor plans.
• When necessary, will occasionally assist the host person with greeting and seating guests.
• Maintains high-level of knowledge regarding the company's products and happenings and communicates properly to guests; establishes rapport with all guests through name recognition.
• Notifies manager/supervisor of low inventory and recommends new inventory; communicates opportunities and concerns.
• Performs other duties and tasks as assigned or determined by management or supervisors and moves with a sense of urgency.
• Adheres to responsible alcohol service established by company policy.
• Understands and utilizes all safety and sanitation practices as defined in the safety program and reports any accidents to management.
• Adheres to all company policies and procedures as established in the Staff Member Handbook.

 

Education and Experience Required:

• High school degree or GED preferred.
• Alcohol service certified or a minimum of 3 years of server and restaurant experience required, (high-volume environment preferred); or equivalent combination of education and experience.
• Health permit/food safety and alcohol awareness certification; staff members are required to obtain cards individually and provide proof of possession prior to the first day of employment.

 

The characteristics described below are representative of those that must be met by a staff member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

 

Qualifications:

• Good written and verbal communication skills.
• Ability to interact professionally with other departments and outside contacts.
• Ability to complete a heavy workload and handle multiple tasks in a fast-paced environment with minimal supervision.
• Good judgment and decision-making abilities.
• Must be at least the minimum age required to serve alcohol as determined by applicable state law.

 

Physical Requirements:

• Must be able to work in a fast paced, high energy and physically demanding environment.
• Must be able to spend 90% of working time standing, walking, and reaching.
• Pushing, pulling, and lifting objects from a lower to higher position or moving objects horizontally, from position to position.
• Feeling or grasping objects of different sizes and shapes.
• Maintaining body equilibrium to prevent falling while walking, standing, or crouching in narrow, slippery, or erratically moving surfaces.
• Required to use physical capabilities including climbing and ascending or descending ladders, stairs, and ramps.
• Must be able to carry loads greater than 35 pounds and exert up to 50 pounds of force occasionally, and/or up to 30 pounds of force more frequently.
• Must be able to communicate clearly with our guests in the primary language of the restaurant(s), specific to the location. (Primarily English)
• Hearing sounds at normal speaking levels with or without correction.
• Specific vision abilities include close, distance, color, peripheral, depth perception and the ability to adjust focus.

 

Work Environment:

 

• Exposed to weather conditions and prevalent temperature changes,
• Subject to moderate to high ambient noise levels.
• Frequently required to function in narrow aisles or passageways.
• Hazards include, but are not limited to, cuts from broken glass and metal cans, burns, slipping and tripping.
• Frequently required to wash hands and/or wear gloves.

 

Language Skills:

 

• Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
• Ability to effectively present information and respond to questions from groups of managers, clients, and guests.
• Expressing or exchanging ideas or instructions by the spoken word.

 

Mathematical Skills:

 

• Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.

Margaritaville offers a rich benefits program with a variety of benefits designed to enrich the lives and well-being of our team members and their families:

• Medical /Dental/Vision Insurance
• Flexible Spending Account
• Paid Time Off (sick, vacation, bereavement, and holidays)
• Pet Insurance
• Employee Hotel Discounts and other Discounts
• Life Insurance
• Short & Long-Term Disability
• 401K Retirement Match
• Monthly Employee Recognition Awards

Job Title: Restaurant Server

Department: Food & Beverage        

Reports To: General Manager

FLSA Status:  Exempt

Salary Range: DOE

Summary:  The Executive Director of Food & Beverage will set strategy and lead all F&B direction while overseeing the team of food and beverage leaders. This is a great opportunity for one who believes in being better today than they were yesterday, never settling for sub-par performance and consistently raises the bar related to delivering distinctive experiences in F&B.

 

What You'll Do:

• Develops, fosters, and advances a culture of excellence in all areas of F&B to ensure the Resort guest experience is elevated in all areas through a genuine sense of hospitality. The right leader will advance this culture of hospitality beyond F&B to all guest interaction.
• Exhibits a daily passion for creativity, excellence, and continuous improvement; leads by example and exhibits a strong presence within all operating areas.
• Leads F&B managers to build a work culture where excellence is celebrated, and leadership and staff are trained, empowered, valued, and held accountable. F&B staffing levels are maintained at a level appropriate for the volume of business and a strong focus is placed on work-life balance and staff retention.
• Leads strategy for F&B offering, operations and price points to maximize the guest experience, capture and spend across all resort areas while ensuring maximum efficiency throughout the seasonality of operations.
• Leads the F&B team to develop, plan, budget and execute seasonal, periodic, and occasional event programming across F&B to elevate the guest experience, grow F&B revenues and leverage Resort assets.
• Leads all F&B departments to identify, evaluate, and develop strategies to enhance revenue, increase profitability, and increase guest satisfaction.
• Oversees the culinary leadership team to ensure the highest levels of quality, consistency and creativity that align with the operating strategy for each outlet and banquets.
• Oversees the outlet management team leading the dining outlets and services at the Resort.
• Oversees Banquet and Catering leadership team with a strong focus of elevating the guest experience and delivering best-in-market events. A significant focus on strategic growth and yield strategy to drive profitability in events is critical.
• Leads all F&B team members to a higher level of guest service to provide exceptional dining and hospitality experiences throughout the Resort.
• Ensures management team develops, implements consistently operational processes and standards to assure our guests and members have the best possible F&B experiences.
• Develop, manage, and achieve budgeted performance in all F&B areas.
• Ensure effective, efficient, and consistent communication throughout all areas of F&B
• Work closely with General Manager and as a member of the Executive Committee to lead the overall organization.
• Work with internal and external resources to ensure proper reporting, data and analytics are accurate and shared with General Manager in a timely manner to achieve F&B objectives.
• Manages and monitors actual and forecasted sales to ensure revenue goals are met or exceeded. Identifies corrective actions and opportunities where necessary by challenging existing processes, encouraging innovation, and driving necessary change, all without compromising guest or member satisfaction.
• Stays aware of market trends and introduces new food and beverage products to meet or exceed expectations, generate increased revenue, and ensure a competitive position in the market.
• Ensure the establishment and maintenance of training programs and ongoing initiatives to support a culture of excellence that is focused on exceeding established standards.
• Maintaining and strengthening vendor relationships; partnering with vendors to achieve F&B objectives and ensuring relationships remain positive and productive.
• Ensures all front of house and heart of houses areas are kept in optimal condition by full implementation of preventive maintenance programs and proactive planning and management.
• Ensure all F&B entities comply with food safety, sanitation, and regulatory standards.
• The Executive Director of Food & Beverage will actively recruit, develop, and retain a diverse and qualified workforce, including recruiting from domestic and international sources. A strong focus is placed on retention of year-round staff and a high return rate of selected seasonal employees.
• Collaborates with marketing, sales, and promotion teams to achieve successful marketing outcomes for FB and the resort overall.
• Completes customer follow-up calls on a timely basis.
• Provides timely analysis of food and beverage prices in relation to competition.
• Participates and provides unput towards food and beverage marketing activities.
• Oversees and analyses monthly inventory.
• Other duties and responsibilities as assigned.

 

 

 

 

Supervisory Responsibilities:

Manages multiple subordinate managers and supervises a total of 40-50 employees in the food and beverage department. Is responsible for the overall direction, coordination, and evaluation of these units. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

 

Qualifications:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.  The requirements listed below are representative of the knowledge, skill, and/or ability required.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

 

Language Ability:

Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. Ability to write reports, business correspondence, and procedure manuals. Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public.

 

Math Ability:

Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations.

 

Reasoning Ability:

Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

 

Computer Skills:

To perform this job successfully, an individual should have knowledge of word processing, spreadsheet, accounting, inventory, design, and internet software, payroll systems, human resource systems, and contact management systems.

 

Education/ Experience:

Degree preferred or equivalent and eight to ten years related experience and/or training; or equivalent combination of education and experience.

 

Knowledge, Skills, and Other Abilities:

• Time Management
• Oral and Written Communication Skills
• Professionalism

Physical Demands:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

 

While performing the duties of this job, the employee is frequently required to stand, walk, and use hands. The employee is occasionally required to sit, reach with hands and arms, climb or balance, stoop, kneel, crouch or crawl, talk or hear, and taste or smell. The employee must occasionally lift and/or move up to 25 pounds.

 

Work Environment:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

 

Work hours and Benefits:

This position works more than 40 hours per week. It is expected that early mornings, late nights, or both are required to be successful.

 

Margaritaville Resort Cape Cod offers a rich benefits program with a variety of benefits designed to enrich the lives and well-being of our team members and their families:

• Medical /Dental/Vision Insurance
• Flexible Spending Account
• Paid Time Off (sick, vacation, bereavement, and holidays)
• Pet Insurance
• Employee Hotel Discounts and other Discounts
• Life Insurance
• Short & Long-Term Disability
• 401K Retirement Match
• Monthly Employee Recognition Awards

 

 

Job Title: Kitchen Manager

Department: Food & Beverage        

Reports To: Executive Director of F&B

FLSA Status:  Non Exempt

Salary Range: DOE

 

Summary: 

Responsible for day-to-day management of all kitchens operations of the venue; ensure a strong focus on guest satisfaction. Develop and supervise Sous Chefs and Chefs to attain sales and profit objectives while maintaining the highest standards of quality food, beverage, service, cleanliness, organization, and sanitation.

Essential Duties and Responsibilities:

• Oversees all back-of-the-house operations with an emphasis on quality.
• Ability to perform all responsibilities of each position in the kitchen.
• Manage and supervise all kitchen operations.
• Manage all facets of operation including financial, and forecasting.
• Assist General Manager in all facets of operation to include financial, forecasting, recruiting, entertainment, sales, and marketing.
• In collaboration with the Asst. Kitchen Manager, hire, train and supervise all kitchen staff.
• Instruct cooks in the preparation, cooking, garnishing, or presentation of food.
• In collaboration with the Kitchen Manager, controlling and directing meal preparation.
• Manages food quality and portion controls, and conformance to established standards.
• Check the quality of raw or cooked food to ensure that exceptional standards are met.
• Approving and visually inspecting dishes before they reach the customer.
• Ensure that kitchen staff adhere to quality, hygiene, and cleanliness standards.
• Requisition food and other supplies needed to ensure efficient operation.
• Evaluate purchasing orders for quantity and quality of received goods and new products.
• Inspect supplies, equipment, and work areas for conformance to established standards.
• Performs a daily walk through of inventory to determine daily production.
• Performs a daily line check to ensure consistent tastes, accurate temperatures, and quality of items.
• Ensures and enforces a high standard of service efficiency, sanitation, training, and safety.
• Collaboration with Asst. Kitchen Manager interviews, hires, develops, trains, and manages sous chefs, prep cooks, line cooks, stewards and kitchen janitor or cleaners.  
• Meets daily with Asst. Kitchen Manager to coordinate and ensure production standards.
• Conducts meetings with staff at regular weekly intervals.
• Responsible for labor control and assigning duties to supervisors and staff members.
• Forecast Labor Cost based on historical data and trends.
• Develop menu for restaurant operations.

 

• Handle staff issues and manage payroll including taking corrective actions when necessary.
• Oversee production with catering/banquet functions in collaboration with the Asst. Kitchen Manager.
• Ensures proper plate presentation and adherence to product specifications and recipe guidelines.
• Responsible for quality of products and waste prevention.
• Ensures the highest quality product reaches our guest and meets specifications.
• Ensures that all productivity and quality standards are maintained.
• Responsible for ensuring overall Guest and Staff Member satisfaction.
• Communicate and establish rapport with Guests.
• Performs other duties and tasks as assigned or determined by the General Manager and moves with a sense of urgency.
• Maintains Serv Safe and Tips Certification training for Self and Staff.
• Understands and utilizes all safety and sanitation practices as defined in the safety program and reports any accidents.
• Adheres to all company policies and procedures as established in the Employee Handbook.

Education and Experience Required:

• A culinary arts bachelor's or master's degree is preferred.
• At least (5) years of kitchen management experience or 10+ years of equivalent experience in kitchen operations and or restaurant operations.
• American Culinary Federation Certified Kitchen Managers (CECs) are preferred.
• Previous work-related skill, knowledge, or experience is required. 
• Excellent reading, writing, mathematical and communication skills.
• Ability to interact professionally with other departments and outside contacts.
• Ability to complete a heavy workload and handle multiple tasks in a fast-paced environment with minimal supervision.
• Excellent judgment and decision-making abilities.
• Ability to supervise multiple levels of Culinary Staff Members.
• Health permit/food safety and Alcohol Awareness. Staff Member is required to obtain cards individually and provide proof of possession prior to first day of employment subject to local laws (US only).
• Occasional travel for training purposes or other business needs.
• Embodies the following core values: Leadership, Strategy, Customers, Job Performance Measurement, Analysis and Knowledge Management, Workforce Development and Operational Excellence.

 

 

The characteristics described below are representative of those that must be met by a staff member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

 

Qualifications:

• Highly ethical and transparent.
• Valuing People
• Deliver value and results.
• Expert in a refined food palate, food preparation, cooking methods and sanitation protocols
• Excellent written and verbal communication skills.
• Ability to interact professionally with other departments and outside contacts.
• Ability to complete a heavy workload and handle multiple tasks in a fast-paced environment with minimal supervision.
• Good judgment and decision-making abilities.

 

Physical Requirements:

• Must be able to work in a fast paced, high energy and physically demanding environment.
• Must be able to spend 90% of working time standing, walking, and reaching.
• Pushing, pulling, and lifting objects from a lower to higher position or moving objects horizontally, from position to position.
• Feeling or grasping objects of different sizes and shapes.
• Maintaining body equilibrium to prevent falling while walking, standing, or crouching in narrow, slippery, or erratically moving surfaces.
• Required to use physical capabilities including climbing and ascending or descending ladders, stairs, and ramps.
• Must be able to carry loads greater than 35 pounds and exert up to 50 pounds of force occasionally, and/or up to 30 pounds of force more frequently.
• Must be able to communicate clearly with our guests in the primary language of the restaurant(s), specific to the location. (Primarily English)
• Hearing sounds at normal speaking levels with or without correction.
• Specific vision abilities include close, distance, color, peripheral, depth perception and the ability to adjust focus.

 

Work Environment:

• Subject to moderate to high ambient noise levels.
• Frequently required to function in narrow aisles or passageways.
• Hazards include, but are not limited to, cuts from broken glass and metal cans, burns, slipping and tripping.
• Frequently required to wash hands and/or wear gloves.

 

Language Skills:

• Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
• Ability to effectively present information and respond to questions from groups of managers, clients, and guests.
• Expressing or exchanging ideas or instructions by the spoken word.

 

Mathematical Skills:

 

• Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.

Margaritaville Cape Cod offers a rich benefits program with a variety of benefits designed to enrich the lives and well-being of our team members and their families:

• Medical /Dental/Vision Insurance
• Flexible Spending Account
• Paid Time Off (sick, vacation, bereavement, and holidays)
• Pet Insurance
• Employee Hotel Discounts and other Discounts
• Life Insurance
• Short & Long-Term Disability
• 401K Retirement Match
• Monthly Employee Recognition Awards