We are accepting applications now through November 20, 2025. There will be three (3) interview categories: phone screening, in person with a group of department directors, and with General Managers. This will have an approx. start date of January 5, 2026, and is a full year training program, with a guaranteed full-time position upon completion.
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

SUPERVISORY RESPONSIBILITIES: Manages and directly supervises subordinate supervisors and front-line staff. Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
EDUCATION and/or EXPERIENCE: (Level 6) Bachelor’s degree (B. A.) from four-year college or university; or one to two years related experience and/or training; or equivalent combination of education and experience.
LANGUAGE SKILLS: (Level 5) Ability to read, analyze, and interpret common scientific and technical journals, financial reports, and legal documents. Ability to respond to common inquiries or complaints from customers, regulatory agencies, or members of the business community. Ability to write speeches and articles for publication that conform to prescribed style and format. Ability to effectively present information to top management, public groups, and/or boards of directors.
MATHEMATICAL SKILLS: (Level 3) Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume. Ability to apply concepts of basic algebra and geometry.
REASONING ABILITY: (Level 5) Ability to define problems, collect data, establish facts, and draw valid conclusions. Ability to interpret an extensive variety of technical instructions in mathematical or diagram form and deal with several abstract and concrete variables.

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
  PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• 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 managemen