LUXURY WITH WILD ABANDON

Situated on 3,500 acres of lush ranch land outside of Park City, Utah,
The Lodge at Blue Sky invites guests to slow down and forge meaningful connections with the land, animals and people that call Blue Sky home.

Owners Mike + Barb Phillips are genuine stewards of the earth. Together they have designed five mediums through which guests can reconnect with the natural world:

The understated elegance & organic architecture of Blue Sky’s 46 rooms + suites; nourishing mountain modern cuisine utilizing storied, sustainable ingredients;
an iconic wellness sanctuary perched at the edge of a precipice where earth meets sky; the High West whiskey distillery which lovingly crafts small batch whiskey from grain to glass; and curated activities for guests of all ages which invoke a rich Western heritage.

Blue Sky is a place of soul and spirit, located 40 minutes from Salt Lake City International Airport

Company & Property Description

Whether traveling on a ski trip to Aspen, or taking a romantic escape in Santorini for a special anniversary, it is the simple things that are most important to the guests of Auberge Resorts Collection.  At Auberge, we offer the opportunity to create personal memories and stories; tasting freshly picked fruit in Cabo San Lucas, horseback riding with a local cowboy in Costa Rica, or planting coral gardens in the South Pacific. People who know us, choose to return for shared experiences that connect them to local cultures and which will be forever embedded in their soul.

 

Role Summary

To serve the needs of the business, our guests and our colleagues by prompt and courteous service delivery to all guests, as a Hospitality Ambassador for the hotel. All members of the Food & Beverage Department are responsible for ensuring that visitors to the hotel are delighted by the quality, creativity and variety of our food and beverage offerings.  Within that, the pool server is one of the most important positions for influencing guest satisfaction. It is crucial that all associates extend service in a professional, friendly, courteous, efficient and timely fashion. 

Core Responsibilities

Please note that this is not an exhaustive list of everything that needs to be done!  Within the Auberge family, our people always find new ways to look after the business, their guests, and their team-mates.

Within this, the key responsibilities for this position are:

Set up the pool area for guest use and maintain throughout the day. Take food and beverage orders, retrieve and serve alcoholic/non-alcoholic beverages and food orders to guests according to service criteria, courteously, elegantly and efficiently.  Collect payments. Assist in the maintenance of the restaurant area and equipment. Assist with the attainment of specific departmental goals and organizational goals.

  • To work as a team with colleagues in all departments, to ensure timely service and a smooth running operation.

  • To understand and adhere to all hotel policies and Standard Operating Procedures with regard to guest service, how to run the operation, and personal discipline and grooming.

  • Check out with your Supervisor before leaving your station or the floor for any reason.

  • To have a full knowledge of the services and facilities provided by the hotel in order to answer any questions the guests may have.

  • Follow all safety policies to ensure a safe work area.

  • Follow all reasonable work-related requests made by a Manager or Supervisor which may be outside your normal job activities, to achieve complete guest satisfaction and service throughout the Hotel.

  • Maintain your station in accordance with standards at all times.

  • Maintain complete knowledge of all menu items, liquor brands, beers and non-alcoholic selections available in assigned outlets.

  • Maintain complete knowledge of particular characteristics and descriptions of every wine / champagne available.

  • Present, open, and serve wine and champagne bottles in accordance with service criteria.  

  • Maintain complete knowledge of tabe, seat, station numbers, proper table set up, room capacity, hours of operation, menus, price range, and dress code within the assigned outlet.  

  • Maintain complete knowledge of correct maintenance and use of equipment.

  • Learn and correctly use the Point of Sale equipment and follow procedures

  • Actively participate in all training meetings, to continually develop professional skills and increase guest satisfaction.

  • Check corridors for trays when returning from taking orders (Room Service)

  • Clean and break down trays in dish area, watching for condiments, salt, pepper, sugars, salt & pepper, etc.

  • Anticipate guests’ needs, respond promptly and acknowledge guests even when busy.  

  • Maintain positive guest relations.

  • Handle guest complaints according to service criteria and ensure guest satisfaction.

  • Inform leader on duty of any challenging guest concerns.

  • Monitor and maintain cleanliness, sanitation and organization of tables, service areas and outlet itself.

  • Perform tasks in a team-based environment.

  • To perform any other duties as requested.

 

Required Qualifications

  • A genuine affinity for interacting meaningfully and positively with guests.

  • Extensive experience providing service in a fine dining environment.

  • Ability to support the overall Food & Beverage operations of the property so as to maximize customer satisfaction, team member performance, and business results.

  • Ability to ensure that visitors to the hotel are delighted by the quality, creativity and variety of our food and beverage offerings in every area of the hotel, and that F&B is regarded as a strong point of differentiation for the hotel in its local market.

  • Ability to maintain calm during busy periods and treat our guests and our colleagues with respect, and work hard together to deliver the highest quality of service to all.

  • Ability to perform assigned duties with attention to detail, speed, accuracy, follow-through, courtesy, cooperativeness and work with a minimum of    supervision.

  • Professional, polished service, etiquette, and protocol skills and knowledge.

  • ServeSafe and TIPS certification.

  • Ability to provide clear and legible written communication.

  • Ability to compute basic mathematical calculations.

  • Ability to input and access data in a computer.

  • Ability to be a clear thinker and remain calm under pressure.

  • Ability to maintain confidentiality of guest information and designated hotel data.

  • Ability to work effectively lead a team in providing exceptional service in a luxury restaurant environment cohesively with other departments and individuals as part of a team.

  • Ability to prioritize and follow up on work assignments.

  • Understanding of food and beverage safety practices, as well as safe handling of cleaning chemicals.

Standard Specifications: Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees or guests.

Working Conditions: Tasks are performed both indoors and outdoors, and temperature varies according to the weather.  Noise level is usually moderate.

Physical Demands: 

  • Frequent need to perform the following physical activities: Reaching, bending, pushing, pulling, twisting, lifting, climbing, standing, and walking activities related to providing food service in the restaurant and pool area.  

  • Constant need to perform the following physical activities: grasping, turning, finger dexterity.

  • Frequent need to stand for long periods of time.

  • Lifting/carrying up to 10 lbs. frequently and 25 lbs. Occasionally.

  • Vision requirements: constant need to view small print.  Frequent need to see small details and things clearly beyond arms’ reach.

  • Hearing requirements: constant need to speak on telephone and/or two-way radio.

  • Respond to general public and converse with staff. Ability to hear fire alarms and emergency equipment.

What Else?

At Auberge, we are passionate about our mission to be the best loved operator of one-of-a-kind luxury properties and experiences.  We are storytellers and story-makers, delivering simple pleasures and creating indelible memories. Born in Napa and inspired by the most relaxing places in the world, we prize simplicity, comfort and beauty.  Whatever role we play in Auberge, and wherever we reside and work, we all live by the view that our core purpose is to enrich people’s lives.

 

If that philosophy resonates with you and you feel that our approach is aligned with your own passions and beliefs, then please talk to us about becoming part of our family.

About The Lodge at Blue Sky
Blue Sky Utah. Forty six luxurious rooms and suites on 3,500 secluded acres, all with stunning Wasatch Mountain views. A stream flows year-round, and wildlife abounds. Wander the property on foot or horseback in warmer months or cross country skis and snow-shoes in winter. Every mountain activity imaginable is at your fingertips, while the Spa at Blue Sky, High West Distillery and five-star dining are just outside your front door.
 


Stay Connected:
Website:
 www.aubergeresorts.com
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Blog: https://aubergeresorts.com/blog
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Auberge Resorts Collection provides equal employment opportunities (EEO) to all team members and applicants for employment without regard to race, color, religion, sex, national origin, age, disability or genetics. In addition to federal law requirements, Auberge Resorts Collection complies with applicable state and local laws governing nondiscrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.

Department: Food & Bev Front of house
This is a part time position

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