Activities Coordinator: Responsible for coordination of all “Resort Activities” such as live entertainment, fitness center, food & beverage activities; and indoor/outdoor activities; and ensuring resort guests have a wonderful vacation experience.

Bellman: Responsible for maintaining the resort’s quality customer service standards and upholding the mission statements. Essential responsibilities include but not limited to monitoring and maintaining the cleanliness of the lobby, resort entrance, and luggage carts throughout the day; escorting guests to their room; delivering luggage to rooms as quickly and efficiently as possible; and accurately informing guests of all resort information.

Bartender: Responsible for consistent, efficient, and friendly beverage service to all guests. Responsible for the cleanliness, setup, and breakdown before and after his/her shift.

Kitchen Steward: Responsible for cleaning and sanitizing all kitchen equipment, food storage areas, walk-in fridges, freezers, ovens, freestanding hot and cold boxes, dry storage cupboards, loading dock, and all rubbish bins from food production and services areas; cleaning filters and hoods and storing all cleaned items in the appropriate areas.

Line Cook: Responsible for providing excellent guest service by preparing meals and follow establishment recipes. Also responsible for the appropriate use of facility supplies and equipment to minimize loss, waste, and fraud.

Server: Responsible for consistent and efficient service toward restaurant guests at assigned station. Responsibilities include checking station before service starts, ensuring all tables are appropriately set up; setting up tables according to standards; stocking glassware, china, and flatware; taking orders promptly and serving wine and food according to standards; and providing proper service to guests.

Storeroom Attendant: Responsible for opening storeroom as scheduled, verifying all requisition to ensure that they have the necessary signatures and information, receiving and storing goods according to procedures, accounting for spoilage/breakage, date stamping and rotating all food and beverage stock.