Reynolds Plantation on Lake Oconee

• Chef de Cuisine - Responsibilities: Position will oversee the daily operation and management of culinary functions in one of our 4 restaurants and banquets. Position will ensure consistently excellent member satisfaction; maintain a high standard of cleanliness and facilities maintenance; achieve budget expectations through active revenue enhancement and cost control; maintain accurate accounting of sales and expenses; manage, mentor and motivate staff; develops a menu program that evokes change seasonally; work with Executive Chef and Restaurant Manager to develop club and private function business. Requirements: Position requires three to five years training as a full service chef in a platinum club and/or luxury hotel; culinary school graduate or demonstrated talent/success in a progressive position; excellent customer service and strong sense of hospitality with a passion for culinary arts; personal demeanor and ability to develop a strong rapport with members and staff; ability to manage and develop profit and loss statements and annual budget.
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• Banquet Manager - Position will execute banquet functions to ensure the best possible member and/or guest experience. Responsibilities include hands-on administration of banquets, ordering and maintaining inventory, budgets, payroll and labor controls, leading and training staff. Qualified candidates will have a minimum of five years food and beverage management experience with a minimum of two years in a banquet operation. Position requires working knowledge of all areas of banquet operations from front of the house to back of the house, excellent customer service skills, initiative, motivation and a passion for excellence. Valid driver’s license with good record required.
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• Restaurant Manager - Manager will rotate in our three full service restaurants, banquet operation and pool bars. Restaurant Manager will ensure that the level of service provides total member and guest satisfaction in dining and other food and beverage services, maintain a high standard of cleanliness and facilities maintenance in the clubhouse, and ensure proper accounting of sales, product transfers, and employee payroll. Qualified candidate will have a minimum of 5 years of progressive experience in a supervisory role in a food and beverage operation, excellent customer service skills, possess great initiative and will have a passion for excellence. Manager's skills and responsibilities include: hands-on administration of restaurant, excellent communication skills within all levels of operations, leadership skills that provide direction and influence, ability to coach and train, act with intergrity, and has the ability to adapt. Resort/Club experience a plus.
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• Marina Store Clerk Apply for position

Banquet

• Banquet Server Apply for position

Culinary

• Culinary Internship/Externship Apply for position
• Line Cook Apply for position
• Steward/Dishwasher Apply for position

Food & Beverage

• Food Runner Apply for position
• Server Apply for position

Golf Course Maintenance

• C Operator - Temporary positions starting March/April 2012 Apply for position
• Spray Technician-GCM Apply for position

Golf Course Operations

• Course Advisor Apply for position
• Golf Operations Intern Apply for position
• Golf Shop Clerk Apply for position

Recreation

• Tennis Shop Clerk/Tennis Maintenance Apply for position