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Banquet Chef
(Catering/Banquet)
The Banquet Chef will manage all aspects pertaining to the banquet kitchen in servicing all events. To ensure effective operation of the overall Banquet kitchen food production.
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Stock Retail
(Operations)
Overview:The Stocking Associate is responsible for maintaining inventory levels, organizing merchandise, and ensuring the sales floor and storage areas are clean, stocked, and visually appealing. This role supports daily operations by receiving shipments, replenishing product, and assisting guests and team members as needed.
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Buffet Attendant - FloraBelle
(Chefs/Kitchen)
To prepare all hot/cold food items in both Banquets and Restaurants. Be responsible for consistency and quality production and ensure all food is served according to specification.
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Server - FloraBelle
(Food & Beverage)
As a Server, you will embody the spirit of warmth and attentiveness, ensuring every guest enjoys seamless and personalized service. Whether recommending menu items or creating a welcoming atmosphere, you will contribute to the high standards and reputation of Omni Hotel & Resorts. If you thrive in a fast-paced environment and take pride in curating unforgettable moments, we’d love to have you on our team.
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Transportation Supervisor
(Transportation)
The Tram Driver Supervisor oversees daily tram operations, ensuring safe, efficient, and guest‑focused transportation services across the property. This role is responsible for supervising tram drivers, coordinating schedules, maintaining service standards, and ensuring compliance with all safety and operational procedures.
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Pastry Sous Chef
(Chefs/Kitchen)
The Pastry Sous Chef has an overall responsibility for the efficient and effective running of the kitchen and food production outlets, ensuring operating costs are minimized.
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Barista Cashier - Palmetto Press
(Food & Beverage)
Baristas are responsible for maintaining the highest standards possible for the guest by providing quick, efficient, and professional service to ensure satisfaction. Restock merchandise, keep coffee bar clean and ensure guest satisfaction.
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Host - Surfcaster
(Food & Beverage)
To ensure all members and guests are greeted and seated in a friendly and courteous manner using appropriate procedures, providing extraordinary customer service in accordance with Omni standards.
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Naturalist
(Recreation/Entertainment)
To work with guests to schedule activities professionally and efficiently.
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Assistant Outlets Manager
(Food & Beverage)
The Assistant Manager will provide proper training and supervision of all associates in the department. He/She will ensure prompt, courteous service and the overall success of the restaurant by guest satisfaction surveys and utilizing financial controls.
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Accounting Generalist - Accounts Payable
(Finance/Accounting)
The Accounting Generalist supports the Accounting Operations by ensuring that all hotel invoices are processed and paid in a timely manner, in compliance with established policies and procedures. The role requires strong computer proficiency, particularly in Microsoft Office with advanced Excel skills, as well as a solid understanding of spreadsheets and computerized accounting systems. Excellent communication, customer service, and organizational skills are essential.
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Surfcaster - Beach Attendant
(Food & Beverage)
The Surfcaster Seasonal Beach Service Attendant supports the Surfcaster Restaurant by promptly assisting walk‑up guests and providing food and beverage service on the beach, while also answering phones politely and efficiently. Although no job description can include every duty that may be requested by guests or required by the hotel, the primary objective of this position is to deliver services effectively or immediately refer requests to the appropriate department manager. This role reports to the Surfcaster Manager, Surfcaster Assistant Managers and Supervisors, Food & Beverage Director, Assistant Food & Beverage Director, and the Director of Recreation and Recreation Management.
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Cook 1 - Bob’s Steak and Chop House
(Chefs/Kitchen)
To provide technical and administrative assistance to the Executive Sous Chef and ensures effective operation of the kitchen and food production outlets.
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Sous Chef - Surfcaster
(Chefs/Kitchen)
The Sous Chef is responsible for the efficient and effective running of the kitchen,poolrestaurantkitchen and food production outlets.
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Housekeeping Assistant Manager
(Housekeeping)
To assist in managing and directing of all housekeeping and laundry functions. To participate in quality assurance for housekeeping department and department cost control measures. To provide support to the executive Housekeeper in all areas of the Housekeeping Operation. To ensure Omni standards are met in all areas by monitoring quality assurance and consistently setting a good example.
hcareers.com/omni-amelia-island-resort-spa/jobs
