SUMMARY: The Manager in Training (MIT) program is designed to provide aspiring leaders in the hospitality industry with hands-on experience and training in all aspects of hotel or restaurant operations. The MIT will be immersed in various departments such as Guest Services, Housekeeping, Food & Beverage, Sales & Marketing, and Human Resources to develop a well-rounded skill set to prepare them for future management roles.

ESSENTIAL DUTIES AND RESPONSIBILITIES:  This list of duties and responsibilities is not all inclusive and may be expanded to include other duties and responsibilities as management may deem necessary from time to time.

• Rotate through departments to gain knowledge of each operational area.
• Assist in the daily operations of all departments within the resort, including guest services, housekeeping, food and beverage, attractions, and sales and marketing.
• Supervise and support department staff, ensuring high standards of performance, customer service, and productivity.
• Provide mentorship and guidance to entry-level team members.
• Assist with scheduling, training, and performance evaluations of staff.
• Ensure that guests receive outstanding service by addressing concerns, answering inquiries, and ensuring guest satisfaction.
• Handle guest complaints in a professional manner, ensuring swift resolution.
• Assist in budget management, forecasting, and ensuring financial performance meets company goals.
• Track and analyze key performance indicators (KPIs) and help in identifying areas for improvement.
• Support the implementation of marketing strategies and promotions to drive sales and increase customer engagement.
• Assist with local community relations and event planning to promote the business.
• Actively contribute to resolving operational issues and conflicts.
• Make decisions regarding daily operations, staffing, and customer service matters in alignment with company policies.
• Participate in training sessions, seminars, and workshops designed to enhance management skills and industry knowledge.
• Assist in developing and implementing training programs for team members.
• Ensure that all operational practices comply with safety, health, and environmental regulations.
• Oversee that the property adheres to company policies, legal standards, and local laws.
• All other duties as assigned by management

QUALIFICATIONS:

• Strong leadership skills and ability to motivate people.
• Requires good negotiation and listening skills
• Ability to act independently with little supervision
• Knowledge of food and beverage menus, food preparation and presentation.
• Hands on manager, well organized, detail oriented, creative thinker.
• Skilled in problem solving and staff training.
• Efficiently handle multiple duties
• Requires a good understanding of company policies and procedures
• Requires the ability to operate various office equipment to include a computer, word processing, spreadsheets, voice mail, copier, fax, and calculator.
• Working knowledge of resort amenities, room designs, and general golf knowledge.
• Ability to handle stressful situations
• Good attendance and punctual
• Exhibits professionalism
• Exhibits good grooming habits
• Wears the proper uniform
• Works efficiently
• Follows all resort and office policies and standard operating procedures
• Conducts themselves in a professional manner with a positive attitude
• Currently pursuing or recently completed a degree in Hospitality Management, Culinary Arts, or a related field.
• Ability to work in a fast-paced environment and under pressure.
• Flexible availability, including evenings, weekends and holidays.
• Proficient in Microsoft Office programs
• Ability to meet deadlines
• Ability to learn new software