Jobs at Omni Amelia Island Resort & Spa

• Catering Sales Manager (Sales & Marketing)

  The Catering Sales Manager markets the Hotel’s services locally and nationally; to build guest relationships and business opportunities for the Hotel by interacting with current, future, and prospective guests; to develop a network of guest opportunities for future Hotel business and to interact with prospective clients to negotiate contracts for Corporate bookings in coordination with Sales, Conference Services, and Reservation Sales Departments; to maximize revenues for the Hotel; to maintain positive interdepartmental communications; and to effectively control and minimize all marketing expenses while exceeding overall budgeted revenues.

• Food & Beverage Leader in Development (LID) (Food & Beverage)

  This position is for someone who wishes to make Hospitality their career. The Leader In Development (LID) program is a Management Training Program directed to entry level candidates with a Bachelors Degree or equivalent to develop their management skills by training them in all aspects of Food & Beverage. The person selected will spend a portion of their time working in other departments of the resort. This position is intended to last for one year so candidates must be able to relocate upon completion of the program.

• Housekeeping Room Attendant (Housekeeping)

  The Guest Room Attendant position is responsible for maintaining a high standard of cleanliness in each guest room. Room Attendants refresh rooms for guests who are continuing their stay,as well as,thoroughly clean rooms of guests who have checked out in preparation for the next guest checking in.

• Human Resources Coordinator (Human Resources)

  To provide clerical and administrative support to the Human Resources Director, and Human Resources leadership team. To support the Human Resource function by providing a warm greeting and environment for all associates in the Associate Services Center. Bi-Lingual Preferred

• Cook 1 - Nonna Mia (Chefs/Kitchen)

  The Line Cook 1 ensures all prep items are prepared and stored according to hotel specifications.

• Food & Beverage Administrative Assistant (Administrative)

  This team member will assist the Food and Beverage Directors in maintaining administrative matters, cost controls, payroll, and budget controls.

• Nail Technician - Spa (Spa)

  The Nail Technician provides quality, professional services to guests anduseprofessional skills to meet the individual needs of each guest serviced.  Ability to prescribe the appropriate regimen of nail products and services for each guest.

• Massage Therapist - Spa (Spa)

  The Massage Therapist is responsible for guest satisfaction in the spa by performing services to the best of their ability and maintaining Omni standards throughout all procedures.

• Esthetician - Spa (Spa)

  This team member will provide professional facial and cosmetic treatments offered on the current spa treatment menu to clients forhygienicor therapeutic purposes.

• F&B Outlet Manager (Food & Beverage)

  This team member will provide proper training and supervision of all personnel including supervisors. Toinsureprompt, courteous service in a manner that complies with Omni Food and Beverage standards and company policies and procedures. To ensure the overall success of the restaurant by guest satisfaction surveys and utilizing financial controls.

• Chef de Partie - Falcon's Nest (Chefs/Kitchen)

  The Kitchen Supervisor will assist in the overall operation of the culinary team and will be responsible for the culinary operation in the absence of the Executive Chef and/or Sous Chefs.Partnering withF&B management, this individual is responsible for executingorders, andensuringa qualityexperience for hotel guests.  

• Recreation Supervisor (Recreation/Entertainment)

  The Outdoor Activities Supervisor will be responsible for organizing, planning, and overseeing the execution of Outdoor Activities while reporting to the Director of Recreation.

• Sous Chef - Marche Burette (Chefs/Kitchen)

  The Sous Chef is responsible for the efficient and effective running of the kitchen and food production outlets.

• Pastry Cook 1 (Chefs/Kitchen)

  Provide high quality standards and procedures in preparing/serving all banquet food.  Based on experience, qualified candidates will be placed in Cook 1 (advanced) Cook 2 (intermediate) or Cook 3 (entry level) positions.

• Pastry Cook 3 (Chefs/Kitchen)

  The Pastry Cook ensures all food is prepared in a timely manner and made according to the menu specifications. Works and communicates effectively with all other kitchen personnel.

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