Job Description 

SUMMARY 

The Staff Accountant performs various data gatherings, tracking, and record-keeping. Performs related accounting and financial analyses in one or more financial areas including auditing, reconciliations, audit compliance, and cash management. This position concentrates very heavily on accounts payables and daily & monthly statement reconciliations. Additionally, this role manages the processing, verification and timely payment of invoices while maintaining accurate financial records and strong vendor relationships. Regularly applies accounting concepts, practices, and theories to develop solutions to problems of moderate scope and complexity.  

QUALIFICATIONS 

• High school diploma or GED equivalent, 2-4 year degree preferred 

• One year of experience in the industry preferred 

• Familiarity with hotel expense codes & general ledgers. 

• Required statistics math level. 

• Ability to communicate effectively with the public and other employees. 

• Read, write and speak English fluently. 

PERFORMANCE STANDARDS 

• CUSTOMER SERVICE: Maintain customer satisfaction as the driving philosophy of the hotel. Personally demonstrate a commitment to customer service by soliciting and responding promptly to guest needs. Commit to satisfying every guest, and meet service quality standards that affect guest satisfaction; respond to guest questions or problems in a timely, professional manner. 

• FINANCIAL: Remain within budget for department, projects and/or supplies; accounts payable are accurately processed and properly documented; meet standards for accounts receivable; follow procedures in accordance with Internal Audit. 

• WORK HABITS: Meet the hotel standards for work procedures, dress, grooming, attendance, and punctuality; report to work and return from breaks on time; give advance notice when absence is anticipated; require typical amount of supervision; accept work assignments without complaints. 

• PEOPLE: Manage people according to Margaritaville’s values. Maintain a positive, cooperative work environment between staff and management. Emphasize training and development as a way of doing business in order to empower employees to successfully perform their jobs.  

• PERSONAL DEVELOPMENT: Accept opportunities to learn new skills, improve performance or cross-train for other hotel positions; solve routine problems that occur on the job; ask questions when not sure how to complete something; learn new skills as quickly as most others in the same job. 

• QUALITY: Maintain financial standards by routinely inspecting assigned department to ensure that accepted processes are being followed. Monitors capital projects within budget. Produces on time reports for key managers to use in operating hotel. Have proper files and systems for tracking all areas. 

• ADMINISTRATION: Maintain accurate records, files, reports, contracts, etc.; frequently produce reports and correspondence that are effective, appropriate for the audience, and grammatically and technically accurate; protect confidentiality of all relevant information; effectively handle clients and guests on the phone by practicing proper phone skills; effectively use computer systems and software to analyze information, produce reports and correspondence. 

ESSENTIAL FUNCTIONS 

• Assures property operations meet internal audit standards. 

• Complete other duties as assigned by supervisor. 

• Demonstrate positive leadership characteristics, which inspire employees to meet and exceed standards. 

• Review and analyze all adjustments and postings processed into the computer. 

• Verify payments, check for proper application and >span class="NormalTextRun SCXW95643887 BCX0"> are made on a daily basis.  

•  Maintain and audit house banks as outlined in the Internal Audit. 

•  Handle credit card chargebacks in a timely manner.  

•  Make credit checks and obtain approvals to grant credit for direct billing and provide responsive collection efforts for all accounts. 

•  Make daily payroll edits and corrections. 

•  Monitor aging for credits, deposits, overpayments, high balance accounts, and delinquent accounts. 

•  Perform all other duties as assigned by supervisor. 

•  Attend all mandatory meetings. 

•  Run various reports for distribution to departments. 

•  Supervise the financial statement preparation and account reconciliation. 

• Review daily input for accuracy. 

•  Assist with daily work. 

•  Perform all other duties as assigned by supervisor to include cross training. 

•  Assist with month-end inventories. 

Supervisor Title:   Director of Finance   

Received by:                                                     Date:                        

This job description provides a basic guideline of the duties, responsibilities and requirements of this position.

SUMMARY

The Food Runner ensures all serving ware used by the servers is clean and well maintained, organizes the plates in the window and matches each one with each ticket to run the food out to the tables.  Ensures that each menu item is prepared in the exact detail outlined on each ticket, or corrects with the Chef before delivery if not.  Fills and re-fills water glasses and removes any place settings not being used, clears dishes upon completion of each course and resets tables when guests leave including tablecloth, silverware, glassware, and napkins. Assists the server when needed, and keeps work stations well stocked of items and ingredients.

QUALIFICATIONS

• Food/Beverage Service Worker Permit, where applicable.
• Read and speak English fluently.
• Meet minimum age requirement of jurisdiction.
• Ability to communicate effectively with the public and other employees.
• Hotel kitchen experience preferred.
• No employee will pose a direct threat to the health/safety of self or others.

PERFORMANCE STANDARDS 

• CUSTOMER SERVICE: Meet service quality standards that affect guest satisfaction; respond to guest questions or problems in a timely, professional manner.
• WORK HABITS: Meet the hotel standards for work procedures, dress, grooming, attendance, and punctuality; report to work and return from breaks on time; give advance notice when absence is anticipated; require typical amount of supervision; accept work assignments without complaints.
• PERSONAL DEVELOPMENT: Accept opportunities to learn new skills, improve performance or cross-train for other hotel positions; solve routine problems that occur on the job; ask questions when not sure how to complete something; learn new skills as quickly as most others in the same job.
• SAFETY AND SECURITY: Be alert to hazards and responsible in carrying out hotel’s safety, security, and emergency procedures; suggest ways to improve safety conditions that reduce or prevent accidents and injuries; participate on safety committee or other special projects for safety; actively seek and report potential security risks or hazardous conditions.
• FOOD RUNNER: Pick up food orders promptly and deliver to guests; assist with maintaining highest level of food quality, presentation and timing for optimal guest experience; set up line with equipment and plate ware as needed; garnish finished entrees according to standards; track cooking times; check finished product for quality standards.
• CLEANING/MAINTENANCE: Meet the hotel’s standards for cleanliness of food service areas clean all assigned areas of the restaurant/lounge/kitchen on schedule; pass inspections.
• SANITATION: Follow recommended procedures for handling and storing food supplies in order to control food-borne illnesses and food spoilage; maintain sanitary personal hygiene, maintain local health department standards and receive passing score on inspections.

ESSENTIAL FUNCTIONS

• Pick up food orders promptly and deliver to guests.
• Maintain work areas clean and organized.
• Maintain cleanliness of work area, including trays and tray stands.
• Report all unsafe conditions immediately.
• Check finished product for quality standards.
• Assist Servers in servicing the guest.
• Complete all opening and closing side work as assigned by supervisor.
• Stock station as needed throughout shift.
•  Attend required meetings.
•  Communicate with manager before leaving shift.

•  Complete other duties as assigned by supervisor, to include cross training.

 MUST have open availability. Nights & Weekends are must. 

Supervisor Title: Food & Beverage Manager

Received By:                                                                                Date:                             

SUMMARY 

A Barista is responsible for assisting guests in the coffee shop by preparing beverages and food items, cashiering, stocking, cleaning the café and providing exceptional service to guests.  This is a fast-paced position that involves constant customer interaction. Complete opening and closing duties including setting up necessary supplies and tools, cleaning all equipment and areas, locking doors, etc. Set up, stock, and maintain work areas. Input orders into cash register system and collect payment from customer. Take orders, record in Oracle system and prepare food and coffee beverages. Ensure that appliances (e.g., coffee makers) are turned on/off at the appropriate times. Bus coffee cart areas and tables. Clean dishes, utensils, work areas, tables and equipment throughout the day. Obtain change required for expected business level. Count bank at end of shift, complete designated cashier reports, resolve any discrepancies, drop off receipts, and secure bank. 

QUALIFICATIONS 

• Food/Beverage Service Worker Permit, where applicable. 
• Read, write and speak English fluently. 
• Prefer telephone skills experience. 
• Display basic knowledge of operation of computers. 
• Requires 6th grade math level. 
• Requires 6th grade language level. 
• Requires 8th grade reasoning level. 
• Meet minimum age requirement of jurisdiction. 
• Ability to communicate effectively with the public and other employees. 
• No employee will pose a direct threat to the health/safety of self or others. 
• Must have open availability 5:00am-5:00pm; will have 2 opening and 2 closing shifts per week. 

PERFORMANCE STANDARDS 

CUSTOMER SERVICE: Meet service quality standards that affect guest satisfaction; respond to guest questions or problems in a timely, friendly, professional manner. 

WORK HABITS: Meet the hotel standards for work procedures, dress, grooming, attendance, and punctuality; report to work and return from breaks on time; give advance notice when absence is anticipated; require typical amount of supervision; accept work assignments without complaints. 

PERSONAL DEVELOPMENT: Accept opportunities to learn new skills, improve performance or cross-train for other hotel positions; solve routine problems that occur on the job; ask questions when not sure how to complete something; learn new skills as quickly as most others in the same job. 

SAFETY AND SECURITY: Be alert to hazards and responsible in carrying out hotel’s safety, security, and emergency procedures; suggest ways to improve safety conditions that reduce or prevent accidents and injuries; participate on safety committee or other special projects for safety; actively seek and report potential security risks or hazardous conditions. 

MONEY HANDLING/CASH CONTROL: Follow hotel audit standards for cash handling; keep accurate amounts in cash drawer/apron; report tips accurately; give proper change; accurately post charges to suite; accurately calculate guest check totals; correct over-rings; meet hotel standards for guest checks; advise manager of shortages. 

ESSENTIAL FUNCTIONS 

• Prepare food and beverages to standard recipes or customized for customers, including recipe changes such as temperature, quantity of ingredients or substituted ingredients. 
• Complete all accounting/financial transactions in accordance with hotel and Starbucks audit standards. 
• Greet guests according to standards. 
• Maintain work areas clean and organized. 
• Report all unsafe conditions immediately. 
• Use proper procedures for handling cash. 
• Maintains a calm demeanor during periods of high volume or unusual events to keep store operating to standard and to set a positive example for the shift team. 
•  Answer the phone. 
•  Maintain cleanliness of coffee shop by wiping counters, organizing items. 
• Provides quality beverages, whole bean, and food products consistently for all customers by adhering to all recipe and presentation standards 
•  Open and close as assigned. 
• Attend required meetings. 
• Complete other duties as assigned by supervisor to include cross training. 

The Culinary Supervisor manages the kitchen food service. Responsible for enforcing safety and sanitation policies and procedures. Manages food inventories, vendor deliveries, food preparation, and menu planning while adhering to regulatory guidelines. Has experienced success as a cook and maintains the hands on approach when readying a kitchen for service.  Strong planning and execution abilities in basic kitchen production. Possesses proven ability to evaluate work quantity and influences pace to achieve within allocated time frame.  Overall basic knowledge of cooking techniques in both a la carte and banquet settings, and able to carry out tasks in both planned and troubleshooting scenarios, influences speed and accuracy of the team and has positive impact on cleanliness, organization and overall health of the kitchen.

QUALIFICATIONS

• Minimum 3 years cooking experience, preferably high volume.
• Food/Beverage Service Worker Permit, where applicable.
• One year in a supervisory position.
• Some wine and fine food knowledge helpful.
• Read, write and speak English fluently.
• Meet minimum age requirement of jurisdiction.
• Ability to communicate effectively with the public and other employees.
• No employee will pose a direct threat to the health/safety of self or others.
• Open availability is a must; including Holidays, Nights, & Weekends. 

 PERFORMANCE STANDARDS

• CUSTOMER SERVICE: Meet service quality standards that affect guest satisfaction; respond to guest questions or problems in a timely, professional manner.
• WORK HABITS: Meet the hotel standards for work procedures, dress, grooming, attendance, and punctuality; report to work and return from breaks on time; give advance notice when absence is anticipated; require typical amount of supervision; accept work assignments without complaints.
• PERSONAL DEVELOPMENT: Accept opportunities to learn new skills, improve performance or cross-train for other hotel positions; solve routine problems that occur on the job; ask questions when not sure how to complete something; learn new skills as quickly as most others in the same job.
• SAFETY AND SECURITY: Be alert to hazards and responsible in carrying out hotel’s safety, security, and emergency procedures; suggest ways to improve safety conditions that reduce or prevent accidents and injuries; participate on safety committee or other special projects for safety; actively seek and report potential security risks or hazardous conditions.
• FOOD/BEVERAGE PRESENTATION: Prepare and arrange food or drinks that are attractive and appetizing to the guests; receive few complaints about the food served; inspect food being served; meet service standards.
• FOOD/BEVERAGE PREPARATION: Use only quality foods and ingredients; thoroughly wash food and prepare according to standards; accurately estimate cooking times; test foods to ensure quality; assembles attractive food items; amount of waste and spoilage is acceptable; prepare food according to guest specifications.
• SANITATION: Follow recommended procedures for handling and storing food supplies in order to control food-borne illnesses and food spoilage; maintain sanitary personal hygiene; maintain local health department standards and receive a passing score on inspections.
• SUPERVISION: Maintain staff that meets customer satisfaction; train staff to provide service according to standards; give both positive and negative feedback to employees that is timely and objective; keep accurate documentation of performance.

 ESSENTIAL FUNCTIONS

• Select, train, supervise, develop, discipline and counsel employees in accordance with hotel policies and procedures.
• Assist in directing and correcting the presentation and portioning of food according to standards.
• Communicate with Executive Chef and Sous Chef regarding problems, special needs, or any feedback concerning food service or Team Member performance.
• Coordinate all food orders between stations and food servers.
• Maintain work area clean and organized.
• Monitor the quality and consistency of all food served from the lines.
• Report all unsafe conditions immediately.
• Responsible for food quality and control and proper plate presentation on all restaurant lines.
• Set up, restock, maintain and clean food preparation areas.
• Direct purchasing to ensure proper quality and quantities.
• Display knowledge in sanitation and sanitary food handling.
• Ensure the special of the day is completed in a timely fashion.
• Perform in the capacity of any position supervised.
• Prepare food in accordance with working menus, recipe cards and photos.
• Responsible for implementation of all new menu items according to specification and direction from Executive Chef.
• Attend all mandatory meetings.

• Complete other duties as assigned by supervisor to include cross training.
• Complete all proper paperwork accurately and timely.

The Prep Cook will prepare and cook food in a according to menu for hotel cafeteria. Duties include: clean food preparation areas, cooking surfaces, and utensils, cook the appropriate amount of food based off of employee count. Maintain sanitation, health, and safety standards in work areas, measure ingredients required for specific food items being prepared, operate large-volume cooking equipment such as grills, deep-fat fryers, or griddles, pre-cook items to prepare them for later use. Verify that prepared food meets requirements for quality and quantity. Wash, cut, and prepare foods designated for cooking, clean, stock, and restock workstations.

QUALIFICATIONS

• Food/Beverage Service Worker Permit, where applicable.
• Read and understand English.
• Previous experience preferred but not necessary.
• Meet minimum age requirement of jurisdiction.
• Ability to communicate effectively with the public and other employees.
• No employee will pose a direct threat to the health/safety of self or others.
• Open availability is a must; including Holidays, nights, & weekends. 

PERFORMANCE STANDARDS

• CUSTOMER SERVICE: Meet service quality standards that affect guest satisfaction; respond to guest questions or problems in a timely, professional manner.
• WORK HABITS: Meet the hotel standards for work procedures, dress, grooming, attendance, and punctuality; report to work and return from breaks on time; give advance notice when absence is anticipated; require typical amount of supervision; accept work assignments without complaints.
• PERSONAL DEVELOPMENT: Accept opportunities to learn new skills, improve performance or cross-train for other hotel positions; solve routine problems that occur on the job; ask questions when not sure how to complete something; learn new skills as quickly as most others in the same job.
• SAFETY AND SECURITY: Follow the hotel’s recommended safety, security and emergency procedures; follows hotel procedures for key control, lifting heavy objects and/or using chemicals; reports potential security risks and hazardous conditions to management.
• FOOD/BEVERAGE PRESENTATION: Prepare and arrange food or drinks that are attractive and appetizing to the guests; receive few complaints about the food served; inspect food being served; meet service standards.
• FOOD/BEVERAGE PREPARATION: Use only quality foods and ingredients; thoroughly wash food and prepare according to standards; accurately estimate cooking times; test foods to ensure quality; assembles attractive food items; amount of waste and spoilage is acceptable; prepare food according to guest specifications.
• SANITATION: Follow recommended procedures for handling and storing food supplies in order to control food-borne illnesses and food spoilage; maintain sanitary personal hygiene, maintain local health department standards and receive a passing score on inspections.
• CLEANING/MAINTENANCE: Meet the hotel standards for cleanliness of food service areas; clean all assigned areas of the restaurant, lounge or kitchen on schedule; pass most inspections.

ESSENTIAL FUNCTIONS

• Assist with all banquet dish ups, carving and pre-dish preparation.
• Keep work areas clean and organized.
• Prepare foods needed in restaurants, banquets and employee cafeteria.
• Report all unsafe conditions immediately.
• Set up, restock and maintain food preparation areas.
• Complete other duties as assigned by supervisor to include cross training.
• Display knowledge and follow all procedures in sanitation and sanitary food handling.
• Prepare food in accordance with working menus, recipe cards and photos.
• Attend all mandatory meetings.

The Bus Person clears, cleans, sanitizes and resets tables to standards. This position may assist with dishwashing and restocking of napkins, silverware, and table condiments and organizing inventory. 

 QUALIFICATIONS 

• Food/Beverage Service Worker Permit, where applicable. 
• Read and speak English fluently. 
• Meet minimum age requirement of jurisdiction. 
• Ability to communicate effectively with the public and other employees. 
• Prefer six months to one-year experience. 
• No employee will pose a direct threat to the health/safety of self or others. 

PERFORMANCE STANDARDS 

CUSTOMER SERVICE: Meet service quality standards that affect guest satisfaction; respond to guest questions or problems in a timely, professional manner. 

WORK HABITS: Meet the hotel standards for work procedures, dress, grooming, attendance, and punctuality; report to work and return from breaks on time; give advance notice when absence is anticipated; require typical amount of supervision; accept work assignments without complaints. 

PERSONAL DEVELOPMENT: Accept opportunities to learn new skills, improve performance or cross-train for other hotel positions; solve routine problems that occur on the job; ask questions when not sure how to complete something; learn new skills as quickly as most others in the same job. 

SAFETY AND SECURITY: Be alert to hazards and responsible in carrying out hotel’s safety, security, and emergency procedures; suggest ways to improve safety conditions that reduce or prevent accidents and injuries; participate on safety committee or other special projects for safety; actively seek and report potential security risks or hazardous conditions. 

SET-UP AND BUSSING: Set tables according to restaurant or banquet specifications; bus tables and service areas in timely fashion; meet standards for cleaning tables, meeting rooms and other food service areas. 

CLEANING/MAINTENANCE: Meet the hotel’s standards for cleanliness of food service areas clean all assigned areas of the restaurant/lounge/kitchen on schedule; pass inspections.  

STOCKING: Stock according to company procedures; inspect to ensure stock is adequate at beginning of shift; know what items are not available to guests; re-stock the self-serve areas as food and beverage are consumed to prevent temporary shortages; replace and rotate stock in correct place as soon as possible; keep table condiments stocked during shift. 

SANITATION: Follow recommended procedures for handling and storing food supplies in order to control food-borne illnesses and food spoilage; maintain sanitary personal hygiene, maintain local health department standards and receive passing score on inspections. 

ESSENTIAL FUNCTIONS 

• Follow up on all service details for Food Servers. 
• Maintain work areas; clean and organized. 
• Maintain cleanliness of work area. 
• Report all unsafe conditions immediately. 
• Set and clear tables according to standards. 
• Stock areas with linen, glassware and silver. 
• Assist Servers in servicing the guest. 
• Complete all opening and closing side work, as assigned to include stocking plates, silverware, filling coffee grinder, fill wine buckets, cleaning floor, wipe down booths and chairs, move tables and chairs, push dirty linen to storage area, put away china, set out and light candles. 

•  Stock bus station, as assigned. 
• Attend required meetings. 
• Communicate with manager before leaving shift. 
• Vacuum carpet at end of day. 
• Mop floors. 
• Complete other duties as assigned by supervisor, to include cross training. 
• Seat guests. 

Nights and Weekends a Must. Preference given to candidates who can do Openings or Closings 

FT or PT available

A Bartender will prepare and mix beverages for guests in a friendly, courteous, and timely manner according to standards. Promote and up-sell drinks and drink promotions. Will practice prudent portion controls, proper set up of the bar according to standards, and keep sufficient inventories, and follow proper closing procedures. Must adhere to all state, federal, and corporate liquor regulations pertaining to the serving of alcoholic beverages to minors and intoxicated guests, ensuring all laws are followed.  

QUALIFICATIONS  

• Food/Beverage Service Worker Permit, where applicable. 
• Display knowledge of drink recipes, drink and wine merchandising specials. 
• Read, write and speak English fluently. 
• Working knowledge of drink service and bar terminology. 
• Meet minimum age requirement of jurisdiction. 
• Ability to communicate effectively with the public and other employees. 
• Prefer one year of bartending experience. 
• No employee will pose a direct threat to the health/safety of self or others. 
• Open availability is a must; Holidays, nights, and weekends included. 

PERFORMANCE STANDARDS 

CUSTOMER SERVICE: Meet service quality standards that affect guest satisfaction; respond to guest questions or problems in a timely, professional manner. 

WORK HABITS: Meet the hotel standards for work procedures, dress, grooming, attendance, and punctuality; report to work and return from breaks on time; give advance notice when absence is anticipated; require typical amount of supervision; accept work assignments without complaints. 

PERSONAL DEVELOPMENT: Accept opportunities to learn new skills, improve performance or cross-train for other hotel positions; solve routine problems that occur on the job; ask questions when not sure how to complete something; learn new skills as quickly as most others in the same job. 

SAFETY AND SECURITY: Be alert to hazards and responsible in carrying out hotel’s safety, security, and emergency procedures; suggest ways to improve safety conditions that reduce or prevent accidents and injuries; participate on safety committee or other special projects for safety; actively seek and report potential security risks or hazardous conditions. 

FOOD/BEVERAGE PREPARATION: Prepare and arrange food or drinks that are attractive and appetizing to guests; receive few complaints about the food or beverage served; inspect food or beverage being served; meet service standards. 

MONEY HANDLING/CASH CONTROL: Follow hotel audit standards for cash handling; keep accurate amounts in cash drawer/apron; report tips accurately; give proper change; accurately post charges to suite; accurately calculate guest check totals; correct over-rings; meet hotel standards for guest checks; advise manager of shortages. 

CLEANING/MAINTENANCE: Meet the hotel’s standards for cleanliness of food/beverage service areas; clean assigned areas of the lounge/kitchen on schedule; pass inspections.  

ESSENTIAL FUNCTIONS 

• Be present at bar at all times. 
• Display knowledge of basic drink service and bar terminology. 
• Display knowledge of drink recipes, drink and wine specials, merchandising. 
• Display knowledge of liquor laws. 
• Display knowledge of third party liability. 
• Maintain work areas clean and organized. 
• Prepare and serve cocktail orders in a timely manner. 
• Report all unsafe conditions immediately. 
• Follow all hotel internal audit procedures. 
• Clean bar, bar walk-ins and liquor storage areas as assigned. 
• Set lounge and hors d’oeuvre tables, as assigned. 
• Stock bars at wells as assigned. 
• Attend required meetings. 
• Balance bank and daily receipts. 
• Check guests for proper identification. 
• Detect and act upon customer inebriation as trained. 
• Fill requisitions to par levels. 
• Complete other duties as assigned by supervisor to include cross training. 

A Server greets and takes food and drink orders from restaurant guests, serving the orders and accommodating special needs/requests. Remains attentive to the customers throughout the entire dining experience, adhering to or exceeding service standards as established by the restaurant at all times. Completes all restocking and cleaning duties by performing opening and closing side work as instructed. Controls allocated guest checks by following established check-use procedures and legibly documenting all required information as the customer's order is taken and processed. Receives proper payment from guest and ensures accuracy of guest check and method of payment in order to safeguard customer and company. 

QUALIFICATIONS 

• Food/Beverage Service Worker Permit, where applicable. 
• Requires 6th grade math level. 
• Requires 6th grade language level. 
• Six months to one year serving experience preferred. 
• Read, write and speak English fluently. 
• Meet minimum age requirement of jurisdiction. 
• Ability to communicate effectively with the public and other employees. 
• No employee will pose a direct threat to the health/safety of self or others. 
• Open availability is a must; Holidays, nights and weekends included.  

PERFORMANCE STANDARDS 

CUSTOMER SERVICE: Meet service quality standards that affect guest satisfaction; respond to guest questions or problems in a timely, professional manner. 

WORK HABITS: Meet the hotel standards for work procedures, dress, grooming, attendance, and punctuality; report to work and return from breaks on time; give advance notice when absence is anticipated; require typical amount of supervision; accept work assignments without complaints. 

PERSONAL DEVELOPMENT: Accept opportunities to learn new skills, improve performance or cross-train for other hotel positions; solve routine problems that occur on the job; ask questions when not sure how to complete something; learn new skills as quickly as most others in the same job. 

SAFETY AND SECURITY: Follow the hotel’s recommended safety, security and emergency procedures; follows hotel procedures for key control, lifting heavy objects and/or using chemicals; reports potential security risks and hazardous conditions to management. 

FOOD/BEVERAGE PRESENTATION: Prepare and arrange food or drinks that are attractive and appetizing to the guests; receives few complaints about the food served; inspect food being served; meet service standards. 

STOCKING: Stock according to service standards; inspect to ensure stock is adequate before beginning functions; know what items are not available to guests; re-stock the self-service areas as food and beverages are consumed to prevent shortages; replace and rotate stock correctly; keep table condiments stocked during service functions. 

ESSENTIAL FUNCTIONS 

• Complete side work to include preparing garnishes, stocking cold areas with cream and butter, filling and stocking salt/pepper shakers, separating linen, etc. 
• Display basic knowledge of cocktail and wine service. 
• Display knowledge of food preparation. 
• Displays knowledge of special and standard menu items and their ingredients. 
• Keep work areas clean and organized. 
• Operate computer in prescribed manner for recording orders, prices and ticket totals. 
• Receive and serve meal orders. 
• Report all unsafe conditions immediately. 
• Display knowledge of correct accounting procedures. 
• Greet and seat guests. 
• Act as Busperson as required. 
• Attend required meetings. 
• Stock areas with linen, glassware, silver. 
• Complete other duties as assigned by supervisor to include cross training.   

Host/Greeter supervises and coordinates activities of dining room to provide fast and courteous service to patrons: Schedules dining reservations and arranges parties or special services for diners. Greets guests, escorts them to tables, and provides menus. Addresses complaints of patrons and ensures prompt and courteous service to guests. Inspects dining room serving stations for neatness and cleanliness, and requisitions table linens and other dining room supplies for tables and serving stations.  

QUALIFICATIONS 

• Food/Beverage Service Worker Permit, where applicable. 
• Read, write and speak English fluently. 
• Previous experience in full-service restaurant preferred. 
• Requires 8th grade reasoning level. 
• Requires 6th grade math level. 
• Requires 6th grade language level. 
• Display basic knowledge of operation of computers. 
• Meet minimum age requirement of jurisdiction. 
• Ability to communicate effectively with the public and other employees. 
• No employee will pose a direct threat to the health/safety of self or others.  

PERFORMANCE STANDARDS 

CUSTOMER SERVICE: Meet service quality standards that affect guest satisfaction; respond to guest questions or problems in a timely, professional manner. 

WORK HABITS: Meet the hotel standards for work procedures, dress, grooming, attendance, and punctuality; report to work and return from breaks on time; give advance notice when absence is anticipated; require typical amount of supervision; accept work assignments without complaints. 

PERSONAL DEVELOPMENT: Accept opportunities to learn new skills, improve performance or cross-train for other hotel positions; solve routine problems that occur on the job; ask questions when not sure how to complete something; learn new skills as quickly as most others in the same job. 

SAFETY AND SECURITY: Be alert to hazards and responsible in carrying out hotel’s safety, security, and emergency procedures; suggest ways to improve safety conditions that reduce or prevent accidents and injuries; participate on safety committee or other special projects for safety; actively seek and report potential security risks or hazardous conditions.  

ESSENTIAL FUNCTIONS 

• Greet and seat guests according to standards. 
• Keep track of waiting list and open tables. 
• Maintain work areas clean and organized. 
• Report all unsafe conditions immediately. 
• Use proper procedures for seating sections. 
• Assist Servers by setting and clearing tables, replenishing water and serving beverages. 
• Answer the phones and take reservations. 
• Clean and sanitize menus. 
• Maintain cleanliness of host stand by wiping counters, organizing items. 
• Open and close rooms as assigned. 
• Receive and record reservations. 
• Set up food server stations; change according to business flow. 
• Receive payments by validating credit charges, accepting currency; calculating and issuing change for “to go” orders. 
• Attend required meetings. 
• Complete other duties as assigned by supervisor to include cross training. 
• Organize “to go” orders by placing the order and delivering to guest. 
• Record and follow through with room service orders. 
• Place daily specials in menus; remove specials at assigned time. 

SUMMARY 

A Starbucks Barista is responsible for assisting guests in the coffee shop by preparing beverages and food items, cashiering, stocking, cleaning the café and providing exceptional service to guests. Complete opening and closing duties including setting up necessary supplies and tools, cleaning all equipment and areas, locking doors, etc. Set up, stock, and maintaining work areas. Input orders into the register system and collect payment from customers. Take orders, record in Micros Oracle system and prepare food and coffee beverages. Ensure that appliances (e.g. coffee makers) are turned on/off at the appropriate times. Bus coffee cart areas and tables. Clean dishes, utensils, work areas, tables, and equipment throughout the day. Obtain changes required for expected business level. Count bank at close of shift, complete designated cashier reports, resolve any discrepancies, drop off receipts, and secure bank. 

STORE/SHIFT HOURS & 

 AVAILABILITY REQUIREMENTS 

• Opening shifts start at 5am 

• Closing shifts end at 5pm  

• Weekends and holidays are a must. 

• Preference to individuals with open availability 

QUALIFICATIONS 

• Food/Beverage Service Worker Permit, where applicable. 

• Read, write and speak English fluently. 

• High school level math comprehension. 

• Exceptional customer service experience 

• Basic knowledge of computers. 

• Ability to communicate effectively with the public and other employees. 

• Ability to stand for entire shift and lift/push/pull 40lbs+ 

PERFORMANCE STANDARDS 

• CUSTOMER SERVICE: Meet service quality standards that affect guest satisfaction; respond to guest questions or problems in a timely, friendly, professional manner. 

• WORK HABITS: Meet the hotel standards for work procedures, dress, grooming, attendance, and punctuality; report to work and return from breaks on time; give advance notice when absence is anticipated; require typical amount of supervision; accept work assignments without complaints. 

• PERSONAL DEVELOPMENT: Accept opportunities to learn new skills, improve performance or cross-train for other hotel positions; solve routine problems that occur on the job; ask questions when not sure how to complete something; learn new skills as quickly as most others in the same job. 

• SAFETY AND SECURITY: Be alert to hazards and responsible in carrying out hotel’s safety, security, and emergency procedures; suggest ways to improve safety conditions that reduce or prevent accidents and injuries; participate on safety committee or other special projects for safety; actively seek and report potential security risks or hazardous conditions. 

• MONEY HANDLING/CASH CONTROL: Follow hotel audit standards for cash handling; keep accurate amounts in cash drawer/apron; report tips accurately; give proper change; accurately post charges to suite; accurately calculate guest check totals; correct over-rings; meet hotel standards for guest checks; advise manager of shortages. 

ESSENTIAL FUNCTIONS 

• Prepare food and beverages to standard recipes or customized for customers, including recipe changes such as temperature, quantity of ingredients or substituted ingredients. 

• Complete all accounting/financial transactions in accordance with hotel and Starbucks audit standards. 

• Greet guests according to standards. 

• Maintain work areas clean and organized. 

• Report all unsafe conditions immediately. 

• Use proper procedures for handling cash. 

• Maintains a calm demeanor during periods of high volume or unusual events to keep store operating to standard and to set a positive example for the shift team. 

• Maintain cleanliness of coffee shop by wiping counters and organizing items per Starbucks Standards 

• Provides quality beverages, whole bean, and food products consistently for all customers by adhering to all recipe and Starbucks presentation standards 

• Open and close to standards. 

• Attend required meetings. 

• Complete other duties assigned by supervisor to include cross training. 

Margaritaville Hotel Nashville

The Sales Assistant/Coordinator plays a key role in supporting the Sales Team while embodying the relaxed, welcoming spirit of Margaritaville. This position ensures seamless communication, timely follow-up on sales leads, and exceptional service that reflects our fun, island-inspired guest experience. The coordinator manages incoming leads from multiple channels, distributes them appropriately, and supports Sales Managers in delivering prompt, personalized responses.

In addition to administrative responsibilities, this role helps bring events and guest experiences to life by coordinating sales materials, preparing event documentation, and ensuring every client interaction reflects the Margaritaville lifestyle—casual, attentive, and memorable.

Qualifications

• Strong written and verbal communication skills with a friendly, upbeat tone
• Proficiency in business writing, editing, and professional correspondence
• Previous hospitality or hotel experience preferred, ideally in a lifestyle or resort-style environment
• Comfortable using computers and hotel systems (experience with INFOR HMS and DELPHI CRS a plus)
• Ability to maintain a polished, professional appearance while reflecting the relaxed Margaritaville brand
• Typing speed of 55+ WPM (corrected)
• Solid office skills including phones, filing, and general administrative tools
• Strong interpersonal skills with the ability to connect easily with guests, clients, and team members
• Fluent in English (reading, writing, and speaking)

Performance Standards

Guest Experience Excellence:

Deliver warm, attentive service that enhances guest and client satisfaction. Respond to inquiries with a sense of urgency while maintaining a friendly, approachable demeanor that aligns with the Margaritaville vibe.

Work Style & Team Culture:

Maintain reliability in attendance, punctuality, and work habits. Contribute to a positive, collaborative environment that reflects the fun and relaxed Margaritaville culture while upholding professional standards.

Growth & Development:

Show enthusiasm for learning, cross-training, and developing within the hospitality industry. Take initiative in problem-solving and continuously seek ways to improve performance.

Administrative Excellence:

Maintain organized and accurate sales records, reports, and correspondence. Communicate clearly and professionally across all platforms, ensuring consistency with brand standards. Effectively manage calls and written communication with clients, guests, and internal teams.

Essential Functions

• Answer and direct all sales, catering, and service calls with a warm, engaging tone
• Welcome guests and clients in a friendly, relaxed, and professional manner
• Keep workspaces organized and reflective of Margaritaville’s polished yet casual style
• Collaborate closely with all hotel departments to ensure seamless guest and event experiences
• Prepare room blocks, proposals, confirmations, and event documentation with attention to detail
• Coordinate VIP amenities, reservations, and special touches that enhance the guest experience
• Manage correspondence for the Director of Sales and Sales Managers
• Prepare reports, presentations, and sales materials including charts and research
• Track booking activity, maintain logs, and assist with market analysis
• Organize and distribute contracts, memos, and event-related documentation
• Maintain organized files for sales activities, promotions, and competitive market data
• Support monthly reporting and administrative tasks, including supply ordering
• Participate in team meetings and contribute to a positive, solutions-oriented environment
• Assist with additional duties and cross-training opportunities as needed 

Margaritaville Hotel Nashville

Job Description

This job description provides a guideline of the duties, responsibilities, and requirements for this position within a high-energy, guest-focused resort-style environment.

SUMMARY

The Assistant Food & Beverage Manager supports the Director of Food & Beverage in overseeing daily operations across key outlets, including JWB Grill (upscale casual dining), Fins Rooftop Bar (high-volume rooftop experience), and Starbucks (branded quick-service concept), as well as banquet operations.

This role ensures all outlets deliver a consistent Margaritaville experience—relaxed, welcoming, and service-driven—while maintaining compliance with health, safety, sanitation, and alcohol awareness standards. The position plays a key role in driving revenue, guest satisfaction, team engagement, and operational excellence across diverse service styles.

The Assistant F&B Manager trains, supervises, schedules, and coaches team members while maintaining a visible presence on the floor, engaging with guests, and supporting vendor relationships.

QUALIFICATIONS

• Ability to read, write, and speak English.
• 1–3 years of experience in hotel or multi-outlet food & beverage operations preferred.
• Experience in high-volume restaurant, bar, and/or rooftop lounge environments strongly preferred.
• Previous supervisory or management experience required.
• Experience in at least one of the following preferred: bartender, server, barista, or host.
• Knowledge of coffee service standards (for Starbucks operations) is a plus.
• Food/Beverage Service Worker Permit, where applicable.
• Strong interpersonal and communication skills.
• Open availability including nights, weekends, and holidays.

PERFORMANCE STANDARDS

CUSTOMER SERVICE

• Embody and promote the Margaritaville lifestyle: fun, relaxed, and guest-focused.
• Maintain a strong floor presence across JWB Grill, Fins Rooftop Bar, and Starbucks to ensure service consistency.
• Proactively engage with guests to enhance their experience and resolve concerns quickly.
• Ensure rooftop and restaurant service standards reflect both upscale hospitality and energetic social atmosphere.
• Train and empower staff to deliver personalized, memorable service.

FINANCIAL

• Assist in managing multi-outlet budgets, forecasts, and labor costs.
• Analyze revenue streams across different concepts (full-service dining, bar/lounge, and quick-service coffee).
• Adjust staffing and inventory to align with seasonal demand, events, and rooftop volume fluctuations.
• Ensure proper cash handling and adherence to internal audit controls.

PEOPLE

• Foster a positive, inclusive, and high-energy team culture aligned with Margaritaville values.
• Recruit, train, and develop team members across varied service styles.
• Provide coaching specific to each outlet environment:
• Elevated service standards for JWB Grill
• High-volume bar execution for Fins Rooftop Bar
• Speed and consistency for Starbucks
• Support career growth and leadership development within the team.
• Maintain compliance with safety and certification requirements.

QUALITY

• Ensure consistency of food, beverage, and service standards across all outlets.
• Maintain excellent health inspection scores and sanitation practices.
• Oversee beverage quality including craft cocktails, beer, wine, and coffee programs.
• Ensure rooftop operations meet safety standards, especially during high-volume periods.
• Monitor equipment and coordinate preventive maintenance.

MANAGING THE BUSINESS

• Support execution of outlet-specific promotions, events, and seasonal programming (especially rooftop activations).
• Collaborate with vendors to ensure quality and cost efficiency.
• Adjust operations dynamically based on occupancy, weather (for rooftop), and local events.
• Maintain inventory controls across all beverage and food programs.

ESSENTIAL FUNCTIONS

• Provide hands-on leadership across JWB Grill, Fins Rooftop Bar, Starbucks, and Banquets.
• Maintain working knowledge of all positions including bar, restaurant, rooftop operations, and coffee service.
• Ensure consistency in guest experience across multiple service formats.
• Oversee liquor, beer, wine, and non-alcoholic beverage programs.
• Manage and monitor inventory and ordering for all outlets.
• Ensure staff appearance and grooming standards reflect Margaritaville brand image.
• Control labor costs in alignment with forecasted business levels.
• Maintain cleanliness, organization, and safety across all outlets.
• Support banquet operations including setup, service, and billing.
• Handle guest concerns with professionalism and creativity.
• Conduct training, scheduling, and performance evaluations.
• Step into operational roles as needed during peak periods.
• Support rooftop programming and high-volume event execution.
• Attend all required meetings and provide regular updates to leadership.

• Clean and maintain all corridors and public areas in accordance with all housekeeping procedures, standards, and safety and security rules and regulations to ensure guest satisfaction.  
• Meet the hotel standards for cleanliness of public areas; clean all assigned areas of the hotel on schedule. 
• Walk all assigned floors at the beginning and end of shift; remove newspapers and service trays, empty ash urns, trash and linens and note any areas that need immediate cleaning. 
• Remove soiled linen, terry and trash from the service areas and take to appropriate locations. 
• Clean lobby area (e.g. dusting, vacuuming, polishing). 
• Clean exercise facilities and vending areas 
• Aid section housekeepers as needed. 
• Respond to guest requests and questions and report any guest issues or lost and found items. 
• Clean toilets, sinks, mirrors, floors and counter tops in public and employee restrooms. 
• Complete all other duties as assigned by supervisor to include cross training. 
• Maintain equipment and report needed repairs to maintenance. 
• Replenish restroom and pool supplies as needed. 
• Responsible for sweeping, vacuuming and refuse disposal.  

QUALIFICATIONS  

• Ability to communicate effectively with the public and other employees. 
• Prior janitorial experience helpful. 
• Knowledge of floor buffer, extractor operation.  

PERFORMANCE STANDARDS 

• CUSTOMER SERVICE: Meet service quality standards that affect guest satisfaction; respond to guest questions or problems in a timely, professional manner. 
• WORK HABITS: Meet the hotel standards for work procedures, dress, grooming, attendance, and punctuality; report to work and return from breaks on time; give advance notice when absence is anticipated; require typical amount of supervision; accept work assignments without complaints. 
• PERSONAL DEVELOPMENT: Accept opportunities to learn new skills, improve performance or cross-train for other hotel positions; solve routine problems that occur on the job; ask questions when not sure how to complete something; learn new skills as quickly as most others in the same job. 
• SAFETY AND SECURITY: Be alert to hazards and responsible in carrying out hotel’s safety, security, and emergency procedures; suggest ways to improve safety conditions that reduce or prevent accidents and injuries; participate on safety committee or other special projects for safety; actively seek and report potential security risks or hazardous conditions. 
• JANITORIAL SERVICES: Meet hotel’s standards for cleanliness of public areas; clean all assigned areas of the hotel on schedule; pass most inspections.  

ESSENTIAL FUNCTIONS 

• Maintain work area neat and organized. 
• Clean all public areas in the prescribed manner while following safety and security procedures and regulations to include but not limited to:  hallways, elevators, service areas, stairwells, etc. 
• Report all unsafe conditions immediately. 
• Complete other duties as assigned by supervisor to include cross training. 
• Operate floor buffer and extractor. 
• Shampoo carpets. 
• Vacuum all carpeted areas (including offices). 
• Attend all mandatory meetings.