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Job Location: Camp Creek Resort - Inlet Beach, FL 32461

Position Type: Full Time

The Assistant GM ensures guest satisfaction and the efficient operation of the resort by supervising operating departments in the absence of the General Manager. Assist the General Manager by continually focusing on achieving resort profitability through revenue generation cost control, guest satisfaction, and development of team members. Directly responsible for directing, supervise and provide leadership for the Food & Beverage Services in efforts to achieve the highest levels of Guest Satisfaction, quality service and compliance with St Joe Club & Resort policies and procedures while meeting/exceeding financial goals.

Position is responsible for the short term planning and day-to-day operations of the Food & Beverage Division. Recommends implements and monitors the Departments’ budgets and manages expenses within approved budget constraints. Primary property contact regarding Revenue Management strategies: development, review, and implementation; works hand in and hand with St Joe Club & Resorts Revenue Management Team to ensure wants and needs are consistently exceeded.

• Approach all encounters with guests and employees in a friendly, service-oriented manner
• Act as an ambassador to the hotel and ensure that guests are receiving an unparalleled guest experience
• Always remain readily accessible to guests and employees
• Assist at the front desk by making reservations, check-in and check-out guests as needed
• Check the guest service log upon arrival for the day, noting any guest requests, complaints and significant events that may require attention
• Be aware of the status of the availability of rooms at the hotel on any given day to ensure revenue is maximized
• Check any meeting room needs and set-ups for cleanliness, proper set and availability
• Prepare MOD report
• Maintain effective communications between all hotel departments
• Act as Concierge, Bellman, Valet, Shuttle driver, Housekeeper and problem solver as needed
• Monitor all no-show charges, research credit card discrepancies and process chargebacks
• Conduct at least one routine inspection of the public areas of the hotel, recognizing and correcting any potential safety hazards and addressing cleanliness issues
• Solicit guest feedback regarding hotel services and facilities and take corrective action to solve any reported deficiencies
• Investigate, report, and coordinate all hotel accidents that are employee and guest related
• Help to grow the business through inquisitiveness at time of reservation and check in and through sales calls and public relations
• Monitor existing S.O.P.’s
• Assist in the selection and continuous training of staff to provide high quality service to guests
• Count all banks and immediately report discrepancies to the General Manager
• Inspect guestrooms. Provide feedback to housekeeping and maintenance departments
• Update availability information in the Property Management System as required
• Assist in evaluating the performance of all employees
• Day-to-day management responsibilities including scheduling, motivating, assigning activities, training, and policy and procedural assessment
• Other hotel-related duties as required
• Maintain regular attendance in compliance with Atticus Hotel standards, as required by scheduling, which may vary according to the needs of the hotel
• Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and nametag when working
• All other duties as assigned

• Bachelor’s degree in Business or comparable education with relevant professional experience
• Proven experience developing successful culinary concepts for luxury outlets
• Minimum of 10 years of progressive Food & Beverage experience, including at least 3 years at the executive level
• Demonstrated success managing multiple concepts and outlets with measurable outcomes
• Experience working with local, regional, and national vendors
• Advanced knowledge of luxury hotel and stand-alone restaurant operations
• Experience with new outlet openings and concept launches
• Strong knowledge of banquet, fine dining, casual dining, and beverage operations
• Hotel experience preferred
• Must possess and maintain a current, valid driver’s license

• Detail oriented and thorough
• Ability to perform consistent work to the highest of standards
• Ability to remain discreet and respect the privacy of guests
• Ability to interact with guests in a pleasant friendly way
• Ability to identify and resolve issues related to position independently
• Strong attention to detail and ability to meet deadlines
• Commitment to delivering excellent customer service
• Ability to convey information and ideas clearly
• Ability maintain composure under pressure
• Ability to listen and react quickly to residents’ and guests’ requests in a genuine manner
• Be organized, proactive, productive, and self-motivated showing a positive attitude
• Ability to lead a team effectively and efficiently
• Knowledge of how to operate very position within the facility

• Must be able to perform simple grasping, fine manipulation, and repetitive hand and arm movements frequently, and squeezing & overhead reaching occasionally
• Must be able to stand on feet throughout the shift
• Must be able to frequently lift up to 20 lbs and occasionally lift up to 50 lbs with assistance
• Must be able to exert up to 20 Lbs. of force to push, carry, lift or otherwise move objects
• Must be able to bend, squat crawl, kneel, push, pull, walk on uneven surfaces on an occasional basis
• Must be able to climb stairs occasionally

• Primarily an indoor job with occasional outside
• Possible exposure to extreme heat or cold depending on season
• Possible exposure to a somewhat noisy environment

The above statements are intended to describe the general nature and level of work being performed and are not an exclusive list of all duties and responsibilities. The St. Joe Company/St. Joe Resort Operations reserves the right to amend and change responsibilities to meet business and organizational needs.