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Food Runner / Busser Piedmont Restaurant
(Chefs/Kitchen)
The food runner is responsible for getting the food to the tables in a timely manner with significant food knowledge. Keeping good communication with cooks and serving staff.
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Bartender - Piedmont
(Bartender/Mixologist)
Take orders, prepare and serve alcoholic and non-alcoholic beverages to guests courteously and efficiently according to Hotel specifications. Maintain stock, supplies and cleanliness of bar and equipment.
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Club House Manager
(Food & Beverage)
The Restaurant Manager is responsible for overseeing Food & Beverage outlets to ensure optimum performance, exceptional guest service and maximum profitability of all functions. They will train and motivate staff to exceed goals. The Food & Beverage Manager will assist in maintaining the AAA Four Diamond Standards.
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Host / Hostess - Riverside Hearth
(Food & Beverage)
The restaurant host/hostess is the first employee to interact with arriving guests as they enter the restaurant. It is the job of the hostess to greet arriving guests, welcome them into the establishment and seat them. The guests receive their first impression of the service of the restaurant by their exchange with the hostess.
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In Room Dining Server
(Food & Beverage)
Delivers food and beverage orders to guest rooms according to Hotel specifications, courteously and efficiently. Also assists in the maintenance of the Room Service area and equipment.
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Steward
(Chefs/Kitchen)
Position SummaryThe Steward is responsible for promptly and carefully sorting and cleaning dishes, glassware, flatware, pots and pans and other related items.
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Massage Therapist
(Spa)
To provide an exceptional spa experience that exceeds the expectations of our guests. Perform massage and body treatments and provide personal attention to each guest. We are currently looking for weekend and evening shifts to fill.
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Banquet Chef
(Catering/Banquet)
As an integral member of the culinary team at Lansdowne Resort, the Banquet Chef is responsible for overseeing the culinary operation of the banquet department. S/he will train and motivate staff to exceed goals, while balancing profitability metrics. With focus on quality and production levels, the Banquet Chef will lead the culinary team and their mission to exceed customers’ expectations related to food quality and dining experience.
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Receiving Clerk
(Operations)
The Purchasing/Receiving Clerk is responsible for assisting with all receiving, storage and issuing of all food, beverage and non-food items. Responsible for the proper logging of incoming and outgoing packages (ie. Fed Ex, UPS, etc.). Responsible for ensuring those goods are received per specifications and all items are issued per requisitions. Additionally, the cleanliness, sanitation, safety and orderly condition of the storerooms is a direct and daily responsibility.
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Front Desk Agent
(Guest Services)
Check-in/check-out hotel guests courteously and efficiently; process all payments according to established hotel requirements. Provide information and assistance to all guests and visitors.
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Lifeguard
(Recreation/Entertainment)
The primary responsibility of this position is to maintain the safety of all families and guests that are utilizing the pool or water slide facilities. Participate as a member of the resort team in building teamwork, effectiveness of services and the overall character of the resort experience.
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Food Runner / Busser - Coton & Rye Restaurant
(Chefs/Kitchen)
The food runner is responsible for getting the food to the tables in a timely manner with significant food knowledge. Keeping good communication with cooks and serving staff.
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Server - Turnberry
(Food & Beverage)
Food and Beverage servers request or take orders from guests and serve food and beverages, check on guest satisfaction and handle the payment and complaints/concerns of customers
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Host/Hostess Piedmont
(Food & Beverage)
The restaurant host/hostess is the first employee to interact with arriving guests as they enter the restaurant. It is the job of the hostess to greet arriving guests, welcome them into the establishment and seat them. The guests receive their first impression of the service of the restaurant by their exchange with the hostess.
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Cook
(Chefs/Kitchen)
Plan, prep, set up and provide quality service in all areas of food production for menu items and specials in the designated outlets in accordance with standards and plating guide specifications. Maintain organization, cleanliness and sanitation of work areas and equipment.
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