Pool & Beach Server AssistantThe Henderson, a Salamander Beach Resort & Spa ResortDestin, FL
A property of: Salamander Hotels & ResortsPosted 2 weeks ago

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Job Description


Provide friendly, courteous and efficient quality of food and beverage service to all guests. Clean and set-up tables in the outlet, perform other food service related duties, including general cleaning and set-up.


• Clean, set and re-set tables continuously, assuming responsibility for station, tables and side duties.
• Greet guests by name whenever possible during the course of meal service.
• Stack trays properly for efficient unloading for stewarding and ensure proper safety standards at all times.

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel:

• Perform set up duties as requested to include side stations, storage areas and food staging area.
• Perform general cleaning tasks utilizing cleaning to adhere to health and safety standards.
• Fold napkins for meal periods to maintain an adequate supply.
• Perform other duties as requested, such as cleaning unexpected spills and executing special guest requests.


• High school or equivalent education required.


• Must be able to speak and understand the primary language(s) used in the workplace.
• Requires good communication skills, both verbal and written.
• Must possess basic computational ability.

May be required to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form; to deal with problems involving several concrete variables in standardized situations.


• Most work tasks are performed outdoors. Must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more.
• Must be able to stand and exert well-paced mobility for up to 4 hours in length.
• Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.
• May be required to lift trays of food or food items weighing up to 30 lbs.
• Must have the ability to bend, squat and lift 40 lbs. on a regular and continuing basis and occasionally lift up to 75 lbs.
• Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.
• Must be able to exert well-paced ability in limited space.
• Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks.
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
• Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees.
• Vision occurs continuously with the most common visual functions being those of near vision and depth perception.
• Requires manual dexterity to use and operate all necessary equipment, including, but not limited to, cutlery used in the cutting of fruit.


• Must be minimum age to serve alcohol.

Salamander is an Equal Opportunity Employer, Drug Free Workplace, and participates in E-Verify.

Job Requirements

See job description.

Job Details

Mid level

About this location

room Count:
location Type:




401(K) Matching
Company Discounts
Dental Benefits
Flexible Spending Account (FSA)
Health Insurance Benefits
Life Insurance
Paid Time Off
Tuition Reimbursement
Vision Benefits
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The Henderson, a Salamander Beach Resort & Spa Resort
With reverence to its humble beginnings and nautical history as "The
World's Luckiest Fishing Village," The Henderson beautifully captures the
timeless romance of traditional coastal architecture and coshow more
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Address200 Henderson Resort Way, Destin, FL, 32541 View map
Property typeHotel 
room Count101-250 
location TypeResort 

People (4)

Tashea LoweryCorporate Director of Human ResourcesWhen your work speaks for itself, don't interrupt
Prem DevadasPresidentPrem Devadas, President, is a 25-year veteran of the hospitality industry. After ten years with The Potomac Hotel Group in Washington, D.C., he left the Regional Director of Operations position to manage the lodging portfolio for CCA Industries whose holdings include The Jefferson Hotel in Richmond, VA, The Hermitage Hotel in Nashville, TN and Kiawah Island Resort near Charleston, SC. As Managing Director, he repositioned the Jefferson Hotel and the Hermitage Hotel through extensive renovations, and achieved Mobil Five Star and AAA Five Diamond awards for the respective properties. At Kiawah Island, he directed the development and successful opening in August 2004 of The Sanctuary at Kiawah Island, the new 255-room ultra-luxury hotel, which is hailed as one of the world's best.
Theresa SiloVice President of Human ResourcesTheresa Silo, Vice President of Human Resources, is directly responsible for the human resources departments throughout the Salamander portfolio. A seasoned and respected industry leader, her experience features leadership roles at some of the country’s most decorated properties. Silo spent 14 years at Kiawah Island Golf Resort in two spells, working as both director of human resources and the director of operations at the Kiawah Island Inn. She has also served as the general manager of The Hermitage Hotel in Nashville, TN; director of operations at the Waldorf Towers in New York, NY; and front office manager at The Jefferson Hotel in Richmond, VA.
John SpeersVice President of OperationsJohn Speers, Vice President of Operations, oversees day-to-day operations of the company's hotels and resorts. He brings an exceptional background in luxury and Five Star/Five Diamond operations, having previously served as Senior Vice President overseeing properties such as Chatham Bars Inn and the Inn at Perry Cabin, as well as the Managing Director for The Little Nell Hotel, Residences at Little Nell, and The Aspen Mountain Club. Speers has previously served as General Manager of Faena Hotels in Miami Beach, as Resort Manager of Four Seasons Jackson Hole in Teton Village, WY, and as Director of Food and Beverage at Four Season Chicago. He began his career as an Executive Assistant Manager, Director of Food and Beverage at The Ritz-Carlton Palm Beach in Florida. Prior to joining Ritz Carlton, he was the General Manager of acclaimed restaurant's in San Francisco and New York City.
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