Careers & Employment

Careers & Employment

Current Positions
Updated 02/05/2020
 


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POSITION: BANQUET MANAGER


Reports To: Food & Beverage Manager/Director of Catering

Position Purpose
The Banquet Manager is responsible for the administrative and operational aspects of preparing and servicing all stages of an event from setup-up to breakdown. Communicating with staff, and the event contact of the group to ensure that all needs have been met and that the guest’s expectations are exceeded.

General Description of Duties and Responsibilities:
  • The ability to hire, train, motivate, organize, discipline, direct and supervise the work of Banquet Staff. • Assists with completion of weekly schedules as necessary to ensure adequate and consistent levels of service.
  • Will open and close day-to-day operation, checking each banquet room for proper set up 30 minutes before group arrives. • Greets Group Contact upon arrival and checks back periodically during the function.
  • Is expected in the room for 30 minutes prior to function to greet guests as they arrive, monitor service standards during function and/or help with service as needed.
  • Understands all paperwork, cash bar procedures, and Banquet Event Orders. • Is responsible at the conclusion of events to ensure that the facility is returned immediately to a clean, orderly and secured condition. • Assists team in developing lasting relationships with groups to retain business and increase growth.
  • Inspect grooming and attire of staff; rectify any deficiencies. • Leads shifts, coordinates functions with service staff and actively participates in the servicing of events.
  • Assists in projecting supply needs, such as linen ordering, and liquor and beverage ordering. • Ensures equipment and meeting space are in top condition.
  • Oversees cleanliness, attractiveness and layout of all functions to ensure that all events are set according to banquet event order and meet departmental standards.
  • Understands the impact of Banquet operations on the overall success of an event and manages activities to maximize customer satisfaction or resolve customer complaints.
  • Always adheres to billing polices and that banquet checks are posted to the respective revenue account.
  • Other duties as assigned.

Experience / Education / Certification Requirements:
  • Three (3) years or more of previous Banquet experience in hotel setting is desirable. • Comprehensive knowledge of food and beverage preparations, service standards, guest relations and etiquette. • High School Degree or Equivalent; Some College Preferred with focus in hospitality or related field.
  • One (1) year of banquet supervisory experience. • Ability to multi-task and learn quickly. • Able to work under pressure and problem solve quickly. • Excellent time management skills.
  • Computer skills required.
  • Must have or obtain required local and state license certifications (e.g., alcohol certification).
  • Must be able to perform basic math functions.
  • Availability to work evening, weekends and holidays.
Physical Requirements:
  • Must be able to lift 50 lbs. and push or pull 100 lbs.
  • Frequent bending turning, kneeling and stooping.
  • Must be able to stand and walk for extended periods.
  • Must be able to operate a golf car and other equipment in a safe manner.
  • Normal vision and hearing ranges required.

If you are interested and meet these qualifications please submit your resume, cover letter and references by email to: llandavazo@sandiacasino.com


Posted 01/31/2020
POSITION:  EXECUTIVE CHEF


Reports To: General Manager & Director of Food and Beverage
 
Position Purpose
The Executive Chef is responsible for the overall culinary operation of the club. Develops menus, food purchasing specifications and recipes. Develops and monitors food and labor budgets for culinary staff. Maintains the highest professional standards for food quality and sanitation.
 
General Description of Duties and Responsibilities
  • Delivers and promotes prompt, courteous and friendly service to all members, guests and employees.
  • Hires, trains, supervises culinary staff
  • Motivates and directs staff member’s daily
  • Verifies that kitchen staff follow all recipes and portion servings correctly and according to menu specifications.
  • Controls labor cost by properly scheduling staff, improving productivity and reviewing daily punch report.
  • Ensures food quality by maintaining the highest standard of personal hygiene, proper food handling techniques, and a clean, well-maintained physical plant.
  • Places food and supply orders as appropriate
  • Receives products and verifies invoice pricing, quantity and that the product meets facility’s specifications.
  • Plans menus with Club Manager / Director of Food & Beverage for all dining rooms in club, considering costs, demand, health consciousness, and other applicable factors.
  • Actively participates as a member of the management team.
  • Establishes controls to minimize food and supply waste, and theft.
  • Assists Club Manager / Director of Food & Beverage in the preparation of budgets for the culinary departments.
  • Cooks and directly supervises the cooking of items that require skillful preparation
  • Plans and manages the employee meal program.
  • Protect and maintains all company supplies and assets according to company policies.
  • Obtains and maintains up-to-date health and public safety material.
  • Evaluates and ensures that all recipes, food preparations and plate presentations are consistent with commitment to quality.
Experience / Education / Certification Requirements
  • High school diploma.
  • Culinary degree and or extensive experience in upscale Food & Beverage establishment.
  • Prior experience as executive, sous chef or working chef.
  • Proven leadership experience.
  • Obtain and maintain current foodservice certification.
  • Able to communicate effectively in both verbal and written formats.
  • Able to delegate responsibilities.
  • Able to develop, lead, train and manage a team.
  • Computer literate with accurate typing skills.
  • Able to perform arithmetic computations for budgeting and cost analysis.
  • Ability to direct and operate restaurants and banquet facilities.
  • Understanding of local, state and federal health and sanitation laws.
  • Understanding of proper use and maintenance of major kitchen equipment, including stoves, refrigeration, slicer, knives and dish machine.
  • Ability to work in a high energy and demanding environment.
  • Strong organizational, leadership and problem-solving skills.
  • Team player with ability to take direction.
  • Able to successfully work Pantry, Sauté, Line, Broiler, Helper, Dish and Expo stations
Physical Requirements
  • Able to frequently lift and carry food, beverage and other items greater than 35 pounds and able to transport up to 40 pounds on a regular basis.
  • Frequent bending turning, kneeling and stooping.
  • Exposure to hot and cold temperatures.
  • Must be able to stand for extended periods.
  • Repetitive motion required including computer entry.
  • Must be able to operate a golf car in a safe manner.
  • Normal vision and hearing ranges required.
  • Must be able to fluently speak and write the English language.

If you are interested and meet these qualifications please submit your resume, cover letter and references by email to: rblackstone@sandiacasino.com 


Posted 01/1222020
POSITION:  GROUNDSKEEPER


Reports To: Golf Course Maintenance Foreman / Assistant Superintendent / Golf Course Superintendent / Director or Golf Course Maintenance
 
Position Purpose
Maintain golf course and landscaping around the course, clubhouse and other club facilities, including parking lots.
 
General Description of Duties and Responsibilities
  • Plants and maintains ornamental shrubs, trees, and flowers.
  • Performs basic labor on the golf course.
  • Trims and feeds shrubs and trees; removes cuttings.
  • Maintains landscape beds around clubhouse and golf course grounds.
  • Rakes and blows leaves, walkways, parking lots, golf car storage areas, driveways, etc.
  • Mows greens and fairways by operating walk-behind turf equipment.
  • Prepares and lays sod.
  • Fills divots and repairs ball marks.
  • Basic operation of utility vehicles, sod cutters, weed-eaters, hand-held blowers, small equipment/etc.
  • Rakes and edges bunkers and periodically fills with sand.
  • Loads and unloads materials.
  • Repairs and maintains driving range tees.
  • Cleans any/all equipment used on the golf course grounds.
  • Aerifies and spikes greens.
  • Digs holes and trenches to maintain or construct irrigation and drainage lines.
  • Installs pipe and backfills excavations.
  • Empties garbage cans.
  • Attends staff meetings.
  • Performs manual watering on the golf course.
  • Performs other appropriate tasks as assigned by immediate supervisor.
Job Knowledge, Core Competencies and Expectations
  • Knowledge of golf course operations.
  • Knowledge of irrigation systems.
  • Knowledge of and ability to perform required role in emergency situations.
  • Cooperate with, and respect fellow employees.
  • Presents a professional image at all times.
  • Interest in the game of golf is preferred.
Education and/or Experience
  • Some High School.
  • Six months of experience in golf course grounds maintenance or greenskeeping is preferred.
Physical Demands and Work Environment
  • Regularly exposed to moving mechanical parts and outside weather conditions.
  • Frequently exposed to fumes or airborne particles and toxic or caustic chemicals.
  • Occasionally exposed to wet and/or humid conditions; high, precarious places; extreme cold; extreme heat; risk of electrical shock; and vibration. The noise level in the work environment is usually moderate to loud.
  • Able to meet and perform the physical requirements and to work effectively in an environment, which is typical of this position.
  • Frequent lifting, bending, climbing, stooping and pulling.
  • May need to use some protective equipment, such as a respirator, gloves, earplugs, eye guards/visors, boots and hat.
  • Often required to get dirty and/or work in dirty environments.
  • Prefer that all groundskeepers possess a valid driver’s license.

If you are interested and meet these qualifications please submit your resume, cover letter and references by email to: btaylor@sandiacasino.com


Posted 01/04/2020
POSITION:  EQUIPMENT SERVICE MANAGER


Reports To: Golf Course Superintendent
 
Position Purpose
To provide the supervision, labor, and technical knowledge needed to keep the golf course equipment operating efficiently.
 
General Description of Duties and Responsibilities
  • Supervise employees as assigned by the Golf Course Superintendent.
  • Must be able to direct and motivate staff.
  • Ensure adjustments of mowing equipment are inspected daily.
  • Ensure equipment operators are cleaning and lubricating their equipment daily.
  • Check fuel tanks weekly and order as needed.
  • Coordinate work order system; maintain a balanced inventory of parts and supplies.
  • Follow both oral and written instructions. Communicate questions or problems to Supervisor.
  • Ensure shop areas are kept clean and neat.
  • Lead other staff by example and ensure that work is performed in a safe manner.
  • Attend staff meetings as needed.
  • Follow proper ordering and inventory procedures.
Experience / Education / Certification Requirements
  • High School education or its equivalent.
  • Must have valid driver’s license.
  • Must have knowledge of mechanical tools, safety procedures and equipment repair.
  • Possess in-depth working knowledge of golf course maintenance equipment and repair practices, including gasoline, diesel and electric motor repair; hydraulic and hydrostatic transmission repair; grinding, back lapping and adjusting reels; body work; and, painting.
  • Must possess ability to use mechanical tools.
  • Must be able to work with or without direct supervision.
  • Must be polite and friendly to our players and guests.
  • Must be able to maintain cooperative working relationships with other employees.
  • Must maintain a well-groomed appearance.
Physical Requirements
  • Must be able to lift up to 40 lbs. to waist height.
  • Constant bending, turning, kneeling and stooping.
  • Exposure to hot and cold temperatures, fumes, exhaust and environmental condition.
  • Must be able to stand for extended periods.
  • Repetitive motion required including computer entry.
  • Must be able to operate equipment in a safe manner.
  • Normal vision and hearing ranges required.
If you are interested and meet these qualifications please submit your resume, cover letter and references by email to: btaylor@sandiacasino.com