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Prior hospitality experience is a huge asset with knowledge of industry specifics. Accounting background and knowledge is our key focus. The right candidate must be a team player and able to work with all levels of employees in our hotel as well as corporate leadership.

 

Duties:

 

1. Prepare monthly financial statements per generally accepted accounting regulations, company policies and all local and state regulations.
2. Oversee and closely monitor funds transfers and cash disbursements policies.
3. Set or revise the organization's financial policies when necessary.
4. Prepare periodic internal and external reports required by the GM and the annual budget.
5. Oversee, assign, and delegate responsibility to the Accounting sub-departments including Accounts Receivable and Payable, Cashiering, Income Audit, Night Audit, and Purchasing.
6. Evaluate performance and administer a continual training program.
7. Timely prepare, file, and pay all government taxes, insurances, and licenses.
8. Assist department heads in achieving yearly profit per budgetary guidelines.
9. Assist in negotiating operating contracts, leases, and agreements.
10. Remain in contact with, assist, and cooperate with Company Executives, hotel employees, external auditors, government offices, banking and insurance executives, and vendors.
11. Maintain control of all food and beverage costs, supplies, equipment, etc., among hotel departments.
12. Review PO requests to maintain budgetary guidelines forwarding to GM for approval.
13. Prepare annual Operating and Capital Budgets

Move tables to the specification of the group or guest. Set the tables for meetings, weddings, or luncheons. Set up the audio and video equipment and provisions for events, meetings, and function rooms. Must be able to work various evenings and be able to lift and move 50+ lbs. 

The Director of Sales is responsible for providing leadership and driving strategy in the Resort's Sales Team, focusing strongly on group sales, maximizing REVPAR and growing Market Share.

 

PRIMARY RESPONSIBILITIES

Create, plan, and implement the sales strategy for the organization in accordance with the overall business strategy and objectives.

Assess market potential and identify new business opportunities. 

Direct & manage all group and catering/banquet sales activities to maximize revenue for the hotel.

Develop annual sales strategic business plans to drive revenue and increase market share.

Propose opportunities that will increase market share and/or create new clientele.

Develop and implement sales selling cycle and methodology based on market research and competitor analyses. Balance leisure and group profitability during seasonal fluctuations to optimize overall resort revenue and profit

Achieve planned revenues, margin and related objectives. 

Analyze and evaluate the effectiveness of sales, methods, costs, and results.

Maintain key customer relationships, while developing and implementing strategies for expanding the Resort's customer base.

Drive evaluation of potential new and existing customers and needs, and lead the team in a proactive post-sales approach with a focus on solutions.

Oversee the sales process and all relevant training and development plans, actions and programs.

Develop and manage sales budgets.

Develop and manage bonus structure for sales managers

Prepare and report weekly, monthly, quarterly and annual strategic plans and results to target to key stakeholders.

Compile and/or direct the preparation of reports pertaining to the operation of the Sales Department to include, but not limited to the annual and monthly forecast, lead management system, group booking pace report, star reports and sales meeting minutes.

Quarterly performance reviews and accountability review against performance goals and achievement metrics.

Oversee departmental matters as they relate to federal, state, and local employment and civil rights laws.

 

Job Requirements

 

QUALIFICATIONS

Bachelor's degree preferred.

3+ years of sales leadership in similar sized operation preferred.

Proficiency in Microsoft Word, Excel, and Delphi, Amadeus.

Extensive knowledge of sales skills, revenue management, recruitment, supervision, training, and motivation of managers.

Effective verbal and written communication skills.

Demonstrated success in leading a sales team in an independent resort is strongly preferred.

Proven record of developing/improving sales infrastructure and processes.

Demonstrated experience operating as part of a leadership team that emphasizes collaborative decision making and a high degree of coordination between functioning departments.

Recognized to be the Manager of the kitchen in absence of the Executive Chef and Executive Sous Chef. Maintains cleanliness and maintenance of facility. Work with Executive Chef to create a productive working staff while maintaining grooming standards and standards of conduct set forth by Management.

 

ESSENTIAL FUNCTIONS:

1. Maintains sanitation, health, and safety standards in work areas.
2. Demonstrates strong culinary skills
3. Monitors receipt of supplies and proper storage
4. Verifies that prepared food meets requirements for quality and quantity.
5. Analyze and perform monthly inventory, portion and waste control, and sanitation codes
6. Reads food order slips or receives verbal instructions as to food required by patron, and prepares and cooks food according to instructions.
7. Cooks the exact number of items ordered by each guest or group, working on several different orders simultaneously.

 

ADDITIONAL DUTIES AND RESPONSIBILITIES:

1. Availability to work early mornings, evenings, weekends, and holidays (required).
2. Certification in sanitation and workplace safety regulations.
3. Practices safe food handling techniques, preparation, and cooking procedures.
4. Develop end of day closing procedure of kitchen
5. Must be efficient, work in high volume, multitask and work well as part of a team.
6. Ability to withstand constant pressure to prepare meals quickly, while ensuring quality is maintained, and safety and sanitation guidelines are observed.
7. Personal cleanliness is essential.
8. Knowledge and implementation of work place safety 

The Line Cook is responsible for the daily preparation of food items in the pantry, fry and/or stations or other areas of the kitchen. At times, the Line Cook will be tasked to prepare items for another station or special event. In addition, the Line Cook cleans kitchen equipment, organizes produce delivery, and completes a nightly inventory. The ideal Line Cook candidate has a minimum of one year training and/or experience and is responsible to:

• Set up station according to restaurant guidelines
• Practice, monitor, and reinforce food safety procedures according to policy and health/sanitation regulations Follow recipes, portion controls, and presentation specifications as set by the restaurant
• Manage and maintain a safe working condition
• Restock all items as needed throughout shift
• Has understanding and knowledge to properly use and maintain all equipment in station
• Perform additional responsibilities as requested by the Executive Chef or Executive Sous Chef.
• Maintain fast, accurate service, positive guest relations, and ensure products are consistent with quality standards

Hourly compensation depends on experience and culinary expertise.

Wait on guests in our restaurants and special events. Experience preferred. Must be available for all shifts, breakfast, lunch and dinner, and all days of the week. Days off rotate.

Set up, clear & move tables in the Dining Room and Hawkeye Grill, must be available all shifts and days of week.  Must be able to lift and move 40+ lbs.  Days off rotate.

— Welcome and assist guests in our Restaurants. Must be available for any shift, all days of the week. This position will greet and seat our guests as they enter the restaurant areas. The candidate will learn to use "Seat me" online for the restaurant and take phone reservations.

- This position is directly responsible for providing support services to bartenders and alcohol-related operations. Receive and organize deliveries, organize, and clean liquor storage area, maintain, clean and organize bar glassware, Clean and maintain bar outlets.

- Shift supervisor supports the Restaurant Manager

Ensure staff is at a pre-meal meeting. Knowledge of menu items, specials, promotional items.

Knowledge of Seat Me reservation system and Squirrel Systems

Ensuring complete guest satisfaction

Support team morale during high volume, fast paced meal periods

Handling guest concerns and assisting staff when needed

Other duties as assigned by management team.

Golf Maintenance Crew will maintain turf and golf course per Superintendent specifications; Utilize special equipment properly and safely; practice golf course etiquette with guests.

Grounds crew primary responsibility is to mow and trim the hotel grounds, General Managers home, and additional properties of the hotel. The removal of trash and debris plus replanting is expected as well.

To perform interior and exterior brush, roller, or spray painting to maintain building in state of good repair. Performs wallpapering and glazing as required. Assists with General Maintenance which may include HVAC, plumbing, and maintaining the needs of a historic hotel.

ESSENTIAL FUNCTIONS:

1. Prepares surfaces by scraping, using commercial paint removers, fills cracks and holes or sizing plaster walls.
2. Determines equipment and material requirements and requisitions from stores department or orders through purchasing office from approved suppliers.
3. Mixes paints where necessary to achieve desired color; matches paint color
4. Erects scaffold and ladders and safety barriers in line with local mechanical "safe work procedure." Places drop cloths on equipment, furniture and to cover floors.
5. Performs interior and exterior painting, including simple decorating work, finishing and wallpapering where required.
6. Wallpapering and glazing preferred
7. Completes work orders for painting assignments, indicating materials used and time involved.

 Duties include but are not limited to, deep cleaning and upkeep of guest rooms, cleaning and upkeep of guest hallways including doors and windows, neatness of closets and carts. Heavy cleaning, disinfecting, and sanitizing of all areas including doors and windows, etc.

 Duties include but are not limited to, heavy vacuuming, sweeping, mopping, cleaning of restrooms, removing trash, taking care of guest requests, delivering, and picking up of clean and dirty linen, etc. Must be able to lift 50 lbs. Assist with disinfecting and sanitizing. 

Meet and greet our guests that pull up in the front of the hotel to check in. Cordially ask them if they would like help with their luggage. Takes luggage out of car, helps guest to their room.