Cape Resorts Careers

  • Housekeeper

    Cape Resorts, Congress Hall

    Currently Open Position

    Responsible for cleaning and sanitizing guest rooms and ensuring they are sufficiently supplied and free of debris and dust.  Remain friendly and outgoing towards guests at all times. Both AM & PM shifts available. 

    Please complete the online application form

  • Food and Beverage Positions

    Beach Plum Farm, Beach Shack, Congress Hall, The Virginia

    Currently Open Position

    Bussers/Runners: Responsible for supporting their teammates in all capacities during service, including clearing and resetting tables, and delivering food to guests. 

    Host/Hostess: Responsible for greeting guests, answering phones and maintaining a steady flow of guests into the restaurant. 

    Kitchen: Line/ Prep cook, Pizza cook, Dishwasher, Expeditor, Trash Engineer

    Barista: Prepares and sells coffee drinks by following prescribed recipes and preparation techniques for coffee drinks.

    Please complete the online application form

  • The Crew Leader will be responsible for ensuring the quality, efficiency and safety of work done by the general crew on a day to day basis. The Crew Leader will be expected to be able to keep the farm running smoothly and efficiently in the absence of the farm manager. Importantly, there may be large stretches of time where these activities need to be supervised solely by the Crew Leader. Being flexible to changing situations is very important. The Crew Leader may be expected to drive tractors, trucks, and other large vehicles. This is a great position for a beginning farmer seeking to gain experience leading a farm crew and learn all aspects of running a commercial vegetable operation. We are looking ideally for someone with an interest to grow with the position for more than one season. This position is year round. 

    Please complete the online application form

  • Qualified candidates will have the responsibility of maintaining facilities, including the physical building structure, mechanical, electrical, plumbing, carpentry, HVAC systems and related equipment in accordance with energy conservation and preventative maintenance programs. Must be detail oriented, self motivated and able to work within a team structure and flexible schedule including working nights and weekends. Technical school training a plus. Hotel experience a plus.

    Please complete the online application form

  • Executive Chef

    Baron’s Cove Sag Harbor

    Currently Open Position

    Baron’s Cove, a luxury resort hotel and restaurant in the Hamptons, is currently hiring an Executive Chef, who would be responsible for leading food preparation, production and control for all food outlets, including in-room dining and banquet facilities at the hotel.

    Baron’s Cove was voted one of the top hotels in New York and the Mid-Atlantic region by Conde Nast Traveler Readers’ Choice Awards in 2017 and, last year, one of the best 50 hotels in the world.Situated directly on the marina and a short walk from Sag Harbor’s Main Street, Barons Cove offers the ideal Hamptons getaway. With three fireplaces to cozy up to during the winter, as well as beach shuttle, pool, gym and tennis court to take advantage of during the summer, Barons Cove provides year-round activities and amenities for all of its guests.

    The 67-room hotel was fully renovated in 2015 with a brand new restaurant and kitchen built from the ground up to serve 87 dining room seats, cocktail lounge, pool, and meeting room. The three meal/day restaurant and lounge overlook the harbor providing beautiful sunsets and an attractive setting for all patrons.

    At Barons Cove, we embrace the history of the original 1960’s hotel, which boasted prominent guests including John and Elaine Steinbeck, Paul Newman, Art Garfunkel, and Richard Kind. Local leaders, out of town guests, and regional artists—Jackson Pollock, Willem and Elaine de Kooning, Truman Capote, George Plimpton, and Kurt Vonnegut, to name just a few—regularly gathered in the restaurant and hotel. Today, we offer that same spirit of creativity and community while also offering up-to-date amenities and top dining experience expected from a modern resort.

    Please visit our website for more information about the property: www.baronscove.com

    Executive Chef responsibilities include, but are not limited to:

    • Updating the existing menu to enhance quality and presentation.
    • Adjusting the menu seasonally (or more often if necessary) to respond to food availability, quality and pricing.
    • Monitor guests’ needs as well as the marketplace to ensure menu items are being well received.
    • Work closely with the front of house team to ensure food is described, served and presented correctly.
    • Managing kitchen inventory and place food/kitchen supply orders.
    • Maintaining quality of food product and ensuring consistency in food delivery and standards.
    • Working in support of team goals and measures effectiveness through the Food and Beverage profit and service performance of the hotel.
    • Controlling the key elements that determine the restaurant’s profitability including back of house staffing and food costs. Responsible for all major operating expenses. Set margins and manage the business against projections.

    Requirements:

    • Extensive knowledge of menu development, insight into marketing, cost and wage control.
    • Thorough knowledge of food products, standard recipes and proper preparation. Artistic ability to create theme menus.
    • Good communication skills, both verbal and written. Basic knowledge of computer inventory programs and excel,math skills as well as budgetary analysis capabilities required.
    • Ability to supervise large staff and accomplish goals on a timely basis.
    • Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy and collect accurate information to resolve conflicts

    Minimum Qualifications:

    • Minimum of two years of culinary schooling preferred.
    • Must have five years of prior experience as an Executive Chef or Chef De Cuisine with knowledge of most international and domestic dishes.
    • Must be able to obtain and/or maintain any government required licenses, certificates or permits. Certification as Executive Chef or Certified Master Chef by a government accredited culinary agency. CPR certification and/or First Aid training preferred.

    This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time.

     

    Please complete the online application form

  • Manage all aspects of the food production for a la carte service, including food preparation according to the description. Adhere to sanitation practices.

    Please complete the online application form

  • Responsible for providing effective customer service for all internal and external customers by utilizing excellent, in-depth knowledge of company products.

    Please submit your resume (mandatory) and cover letter (optional)

    Email Address (mandatory)

    Browse to upload resume

    Browse to upload cover letter

  • Congress Hall is looking for a Bar/Restaurant Manager for the Boiler Room. This position would be responsible for developing, implementing and maintaining quality standards for restaurant, including supervision and direction of service staff.  Ensure excellent customer service. Minimum of three years food and beverage service background with at least one year restaurant management required.

    Please complete the online application form

  • Supervise and coordinate the production of desserts, confections, wedding cakes, custom cakes, pastries, pizza dough, bakery outlet and banquet desserts

    Please complete the online application form

  • Baron’s Cove, a luxury resort hotel and restaurant in the Hamptons, is currently hiring a General Manager; a leader who not only possesses the business acumen necessary for financial profitability, but also shares our dedication to providing outstanding customer service, upholding standards and ensuring our guests enjoy an unparalleled experience.

    Baron’s Cove was voted one of the top hotels in New York and the Mid-Atlantic region by Conde Nast Traveler Readers’ Choice Awards in 2017 and, last year, one of the best 50 hotels in the world.Situated directly on the marina and a short walk from Sag Harbor’s Main Street, Barons Cove offers the ideal Hamptons getaway. With three fireplaces to cozy up to during the winter, as well as beach shuttle, pool, gym and tennis court to take advantage of during the summer, Barons Cove provides year-round activities and amenities for all of its guests.

    The 67-room hotel was fully renovated in 2015 with a brand new restaurant and kitchen built from the ground up to serve 87 dining room seats, cocktail lounge, pool, and meeting room. The three meal/day restaurant and lounge overlook the harbor providing beautiful sunsets and an attractive setting for all patrons.

    At Barons Cove, we embrace the history of the original 1960’s hotel, which boasted prominent guests including John and Elaine Steinbeck, Paul Newman, Art Garfunkel, and Richard Kind. Local leaders, out of town guests, and regional artists—Jackson Pollock, Willem and Elaine de Kooning, Truman Capote, George Plimpton, and Kurt Vonnegut, to name just a few—regularly gathered in the restaurant and hotel. Today, we offer that same spirit of creativity and community while also offering up-to-date amenities and top dining experience expected from a modern resort.

    Please visit our website for more information about the property: www.baronscove.com

    Position Overview : Leads, directs and coordinates the staff and management teams through daily interaction, coaching and mentoring. Direct and coordinate all hotel departments to develop and implement long range goals and objectives to meet business and profitability growth objectives. Uphold our company values: Service, standards, support.

    These duties may be described as, but not limited to:

    • Create and maintain customer service-driven hospitality via strong floor presence and guest interaction.
    • Oversee the quality process and standards to ensure customer satisfaction by consistent delivery of both product quality and service, in accordance with hotel’s profitability goals.
    • Develop, review, update and implement business strategic planning that includes sales, financial performance and new product development.
    • Drive each outlet’s business plan, (weekly/monthly) with staff and management to keep initiatives front of mind.
    • Review and participate in preparation of accounting analysis for: budgetary planning and implementation, financial reporting, and submittal of capital expenditures.
    • Oversee multi-departmental payroll, monitor overtime, and seek efficiencies in scheduling.
    • Perform administrative duties including: oral and written communicating with guests, managers, executive committee, local associations, etc.
    • Actively participate in revenue, rate and occupancy management discussions and strategy.
    • Make judgments and implement changes to maximize profits.
    • Enforce reporting of quarterly goals and initiatives and relate takeaways to revision of business plan, monthly forecasts and annual budget.
    • Interview, hire, supervise and counsel department managers in the efficient operation of their respective areas.
    • Develop and delegate improvement plans for hotel and F&B departments and review performance of management team.
    • Greet and maintain rapport with associates and customers.
    • Appropriately handle associate issues in conjunction with Human Resources following Cape Resorts’ policies.
    • Participate in direct market research, competitor analysis and customer service and retention monitoring process and initiatives.
    • Inspect overall property condition and physical plant and display understanding and curiosity as to how systems and mechanicals work.
    • Daily inspection of guest rooms and public spaces.
    • Other duties as assigned.

    Required Knowledge, Skills, Abilities:

    • Strong understanding of P&L and budgets.
    • Strong understanding of revenue management.
    • Knowledge of hotel operations including: marketing plans, security and safety programs, personnel and labor relations, preparation of business plans, repairs, maintenance, budget forecasting, quality assurance programs, hospitality law, and long-range planning.
    • Leadership skills to motivate and develop staff and offer candid management reviews to ensure accomplishment of goals.
    • Set priorities, plan, organize, delegate and follow-up.
    • Written communication skills to be concise, well organized, complete, and clear.
    • Ability to work effectively under time constraints and deadlines.
    • Leadership: Demonstrate ability to lead people and get results through others.
    • Management: Ability to organize and manage multiple priorities via strategic planning.
    • Timely analysis and resolution of conflicts involving guests or employees.
    • Employee training, coaching and development.
    • Excellent interpersonal and communication skills.
    • Commitment to company values.

    Minimum Qualifications:

    • Minimum of 3 years’ experience as a GM, Assistant GM or equivalent management experience
    • Bachelor degree strongly preferred
    • Demonstrated ability to create lead and motivate a management team
    • Excellent communication and organizational skills
    • Proficient in Microsoft Office

     

    Please complete the online application form

  • Position Overview:    Responsibility for planning, coordinating, and directing the operation of vegetable production and its specialized subordinate and related units such as garden, field, fruit, parterre, growing houses, and perennial crops. Daily supervision and direction of farm staff. Development, implementation and maintenance of the quality standards for the farm to ensure optimal productivity and adherence to brand standards.

    These duties may be described as, but not limited to:

    • Works with owner and general manager to develop an annual strategic plan for the vegetable production.
    • Plans, develops, and directs the operations of major farming functions such as herbs, fruit, flowers, perennial and seasonal crops and greenhouse.
    • Coordinates and makes recommendations for improvements, land preparation, irrigation, fertilizing, planting crops, cultivation, and harvesting.
    • Determines soil use and rotation of crops.
    • Inspects fields and crops and other units; confers with and advises owner on problems.
    • Requisitions equipment and materials; approves work schedules.
    • Identifies staff development and training needs and ensures that training is obtained.
    • Works with Human Resources team to develop and grow internship programs.
    • Ensures proper labor relations and conditions of employment are maintained.
    • Maintains records, prepares reports, and composes correspondence relative to work.
    • Maintains open communication with owner, general manager, Chefs, and Accounting team.
    • Performs related work as required.

    Required Knowledge, Skills, Abilities:

    • Good communication skills, both verbal and written.
    • Thorough knowledge of the principles, methods, and techniques of practical farm management.
    • Ability to keep records of time, production and costs, and to make reports and recommendations for improvement in methods and equipment.
    • Thorough knowledge of soils, crops, and farm building and equipment care and maintenance, knowledge of drip irrigation maintenance and supplies.
    • Ability to manage the use of materials and equipment efficiently and economically.
    • Knowledge of greenhouse maintenance and management.
    • Ability to supervise subordinate staff, including but not limited to, assignment of duties, evaluating work progress and taking disciplinary action when necessary.
    • Ability to multi-task and lead by example.
    • Most work tasks are performed outdoors. Must be able to work outside for long hours in the peak of summer heat and winter cold performing various tasks including physical labor.
    • Ability to lift up to 50 pounds regularly.
    • Must be knowledgeable and able to maintain all safety and health regulations.

    Minimum Qualifications:

    • High school or equivalent education required.   
    • Minimum five years agricultural experience involving farm planning, methods, and production; and experience in supervisory farm work; or any equivalent combination of training and experience is required. Experience with sustainable or organic farming is preferred.
    • All employees must maintain a neat, clean and well-groomed appearance per Beach Plum Farm standards. Minimum uniform standards met and enforced for produce staff. 

    Please complete the online application form

  • Baron’s Cove, a luxury resort hotel and restaurant in the Hamptons, is currently hiring a General Manager; a leader who not only possesses the business acumen necessary for financial profitability, but also shares our dedication to providing outstanding customer service, upholding standards and ensuring our guests enjoy an unparalleled experience.

    Baron’s Cove was voted one of the top hotels in New York and the Mid-Atlantic region by Conde Nast Traveler Readers’ Choice Awards in 2017 and, last year, one of the best 50 hotels in the world.Situated directly on the marina and a short walk from Sag Harbor’s Main Street, Barons Cove offers the ideal Hamptons getaway. With three fireplaces to cozy up to during the winter, as well as beach shuttle, pool, gym and tennis court to take advantage of during the summer, Barons Cove provides year-round activities and amenities for all of its guests.

    The 67-room hotel was fully renovated in 2015 with a brand new restaurant and kitchen built from the ground up to serve 87 dining room seats, cocktail lounge, pool, and meeting room. The three meal/day restaurant and lounge overlook the harbor providing beautiful sunsets and an attractive setting for all patrons.

    At Barons Cove, we embrace the history of the original 1960’s hotel, which boasted prominent guests including John and Elaine Steinbeck, Paul Newman, Art Garfunkel, and Richard Kind. Local leaders, out of town guests, and regional artists—Jackson Pollock, Willem and Elaine de Kooning, Truman Capote, George Plimpton, and Kurt Vonnegut, to name just a few—regularly gathered in the restaurant and hotel. Today, we offer that same spirit of creativity and community while also offering up-to-date amenities and top dining experience expected from a modern resort.

    Please visit our website for more information about the property: www.baronscove.com

    Position Overview : Leads, directs and coordinates the staff and management teams through daily interaction, coaching and mentoring. Direct and coordinate all hotel departments to develop and implement long range goals and objectives to meet business and profitability growth objectives. Uphold our company values: Service, standards, support.

    These duties may be described as, but not limited to:

    • Create and maintain customer service-driven hospitality via strong floor presence and guest interaction.
    • Oversee the quality process and standards to ensure customer satisfaction by consistent delivery of both product quality and service, in accordance with hotel’s profitability goals.
    • Develop, review, update and implement business strategic planning that includes sales, financial performance and new product development.
    • Drive each outlet’s business plan, (weekly/monthly) with staff and management to keep initiatives front of mind.
    • Review and participate in preparation of accounting analysis for: budgetary planning and implementation, financial reporting, and submittal of capital expenditures.
    • Oversee multi-departmental payroll, monitor overtime, and seek efficiencies in scheduling.
    • Perform administrative duties including: oral and written communicating with guests, managers, executive committee, local associations, etc.
    • Actively participate in revenue, rate and occupancy management discussions and strategy.
    • Make judgments and implement changes to maximize profits.
    • Enforce reporting of quarterly goals and initiatives and relate takeaways to revision of business plan, monthly forecasts and annual budget.
    • Interview, hire, supervise and counsel department managers in the efficient operation of their respective areas.
    • Develop and delegate improvement plans for hotel and F&B departments and review performance of management team.
    • Greet and maintain rapport with associates and customers.
    • Appropriately handle associate issues in conjunction with Human Resources following Cape Resorts’ policies.
    • Participate in direct market research, competitor analysis and customer service and retention monitoring process and initiatives.
    • Inspect overall property condition and physical plant and display understanding and curiosity as to how systems and mechanicals work.
    • Daily inspection of guest rooms and public spaces.
    • Other duties as assigned.

    Required Knowledge, Skills, Abilities:

    • Strong understanding of P&L and budgets.
    • Strong understanding of revenue management.
    • Knowledge of hotel operations including: marketing plans, security and safety programs, personnel and labor relations, preparation of business plans, repairs, maintenance, budget forecasting, quality assurance programs, hospitality law, and long-range planning.
    • Leadership skills to motivate and develop staff and offer candid management reviews to ensure accomplishment of goals.
    • Set priorities, plan, organize, delegate and follow-up.
    • Written communication skills to be concise, well organized, complete, and clear.
    • Ability to work effectively under time constraints and deadlines.
    • Leadership: Demonstrate ability to lead people and get results through others.
    • Management: Ability to organize and manage multiple priorities via strategic planning.
    • Timely analysis and resolution of conflicts involving guests or employees.
    • Employee training, coaching and development.
    • Excellent interpersonal and communication skills.
    • Commitment to company values.

    Minimum Qualifications:

    • Minimum of 3 years’ experience as a GM, Assistant GM or equivalent management experience
    • Bachelor degree strongly preferred
    • Demonstrated ability to create lead and motivate a management team
    • Excellent communication and organizational skills
    • Proficient in Microsoft Office

     

    Please complete the online application form

  • Position Overview:    Direct food preparation, production and control for all food outlets and banquet facilities at hotel.

    These duties may be described as, but not limited to:

    • Responsible for enhancing the food product that is presented to guests.  Make changes that respond to the marketplace and to guests’ needs, both present and anticipated.  Recommend changes to the food product.
    • Responsible for maintaining quality of food product and ensuring consistency in food delivery and standards.
    • Provide support of a specialist nature to the Executive Committee, particularly to the Food and Beverage Director.  Work in support of team goals and measures effectiveness through the Food and Beverage profit and service performance of the hotel.
    • Responsible for the selection, training and development of the personnel within the department.  Able to exercise hire and fire discretion within Congress Hall’s policies. Responsible for goal setting for individuals within culinary team, including on-going coaching and development of culinary team.
    • Controlling the elements that determine profit and loss.  Responsible for all major operating expenses including plate costing, portion control, and delivery of budgeted food cost.  Set margins and manage the business against projections.  Participation in assuring budgeted check averages and covers are achieved, via each meal period.
    • Give direction and be responsible for the implementation of plans.  Monitor effectiveness and introduce changes in response to the marketplace.  Set targets, plan and schedule work and performance indicators that are typically productivity and efficiency measures.
    • Vendor management to shop “best pricing” and ensure competition through coordination with Accounting Department.
    • Integrating Beach Plum Farm products through seasonal menu updates, and scheduled tastings prior to menu changes.
    • Due to the cyclical nature of the hospitality industry, employees may be required to work varying scheduled to reflect the business needs of the hotel.  In addition, attendance at all scheduled training sessions and meetings is required.
    • Strict adherence to best practices in order to ensure compliance (or better) to health code requirements.
    • Adherence to all OSHA requirements as related to the culinary operation. Establish best practices for safety in the workplace in order to avoid any workplace injuries and worker’s compensation claims.
    • Other duties as assigned.

    Required Knowledge, Skills, Abilities:

    • Requires good communication skills, both verbal and written. Knowledge of computer accounting programs, math skills as well as budgetary analysis capabilities required.
    • Extensive knowledge of menu development, insight into marketing, cost and wage control. Thorough knowledge of food products, standard recipes and proper preparation. Artistic ability to create theme menus.
    • Ability to analyze, forecast data, and make judgments to ensure proper payroll and production control.
    • Ability to supervise large staff and accomplish goals on a timely basis.
    • Ability to conduct meetings, menu briefings and maintain communication lines between line staff and Food and Beverage Director.
    • Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy and collect accurate information to resolve conflicts
    • Establish system that will create recipes and support material, i.e. recipe cards, descriptions, and pictures. 
    • Most work tasks are performed indoors.  Temperature generally is moderate and controlled by hotel environmental systems;  however, must be able to work in extreme temperatures like freezers (-10º F)  and kitchens (+110º F), possibly for one hour or more.
    • Must be able to sit at a desk for up to 5 hours per day.  Walking and standing are required the rest of the working day.  Length of time of these tasks may vary from day to day and task to task.
    • Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen.  Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height.  Proper usage and handling of various kitchen machinery to include slicers, grinders, mixers, and other kitchen related equipment.
    • Ability to physically self-demonstrate culinary techniques, i.e. cutting, cooking principles, plate presentation, safety and sanitation practices.
    • The worker is subject to noise.  There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level.
    • Must be able to exert well-paced ability in limited space and to reach other departments of the hotel on a timely basis.
    • Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally.
    • Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
    • Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.

    Minimum Qualifications:

    • High school or equivalent education required.  Minimum of two years of culinary schooling preferred.
    • Must have five years of prior experience as an Executive Chef in a multi-outlet hotel.
    • Must be able to obtain and/or maintain any government required licenses, certificates or permits.  Certification as Executive Chef or Certified Master Chef by a government accredited culinary agency.  CPR certification and/or First Aid training preferred.

    Please complete the online application form

  • Since 2012, Congress Hall has been honored by Condé Nast Traveler as one of the top US hotels in the Northeast, and most recently awarded the #9 spot on Condé Nast Traveler’s 2017 Reader’s Choice Awards Top 20 Hotels in the Mid-Atlantic and New York. Congress Hall has also been awarded with TripAdvisor’s 2017 Certificate of Excellence.

    Congress Hall Hotel, Cape May, NJ, is seeking a dynamic General Manager. A leader who not only possesses the business acumen necessary for financial profitability, but also shares our dedication to providing outstanding customer service, upholding standards and ensuring our guests enjoy an unparalleled experience.

    Position Overview : Leads, directs and coordinates the staff and management teams through daily interaction, coaching and mentoring. Direct and coordinate all hotel departments to develop and implement long range goals and objectives to meet business and profitability growth objectives. Uphold our company values: Service, standards, support.

    These duties may be described as, but not limited to:

    • Create and maintain customer service-driven hospitality via strong floor presence and guest interaction.
    • Oversee the quality process and standards to ensure customer satisfaction by consistent delivery of both product quality and service, in accordance with hotel’s profitability goals.
    • Develop, review, update and implement business strategic planning that includes sales, financial performance and new product development.
    • Drive each outlet’s business plan, (weekly/monthly) with staff and management to keep initiatives front of mind.
    • Review and participate in preparation of accounting analysis for: budgetary planning and implementation, financial reporting, and submittal of capital expenditures.
    • Oversee multi-departmental payroll, monitor overtime, and seek efficiencies in scheduling.
    • Perform administrative duties including: oral and written communicating with guests, managers, executive committee, local associations, etc.
    • Actively participate in revenue, rate and occupancy management discussions and strategy.
    • Make judgments and implement changes to maximize profits.
    • Enforce reporting of quarterly goals and initiatives and relate takeaways to revision of business plan, monthly forecasts and annual budget.
    • Interview, hire, supervise and counsel department managers in the efficient operation of their respective areas.
    • Develop and delegate improvement plans for hotel and F&B departments and other outlets and review performance of management team.
    • Greet and maintain rapport with associates and customers.
    • Appropriately handle associate issues in conjunction with Human Resources following Cape Resorts’ policies.
    • Participate in direct market research, competitor analysis and customer service and retention monitoring process and initiatives.
    • Inspect overall property condition and physical plant and display understanding and curiosity as to how systems and mechanicals work.
    • Daily inspection of guest rooms and public spaces.
    • Other duties as assigned.

    Required Knowledge, Skills, Abilities:

    • Strong understanding of P&L and budgets.
    • Strong understanding of revenue management.
    • Knowledge of hotel operations including: marketing plans, security and safety programs, personnel and labor relations, preparation of business plans, repairs, maintenance, budget forecasting, quality assurance programs, hospitality law, and long-range planning.
    • Leadership skills to motivate and develop staff and offer candid management reviews to ensure accomplishment of goals.
    • Set priorities, plan, organize, delegate and follow-up.
    • Written communication skills to be concise, well organized, complete, and clear.
    • Ability to work effectively under time constraints and deadlines.
    • Leadership: Demonstrate ability to lead people and get results through others.
    • Management: Ability to organize and manage multiple priorities via strategic planning.
    • Timely analysis and resolution of conflicts involving guests or employees.
    • Employee training, coaching and development.
    • Excellent interpersonal and communication skills.
    • Commitment to company values.

    Minimum Qualifications:

    • Minimum of 3 years experience as a GM, Assistant GM or equivalent management experience
    • Bachelor degree strongly preferred
    • Demonstrated ability to create lead and motivate a management team
    • Excellent communication and organizational skills
    • Proficient in Microsoft Office

    Please complete the online application form

  • Baron’s Cove, a luxury resort hotel and restaurant in the Hamptons, is currently hiring a Director of Food & Beverage, who would be responsible for directing the successful operation of the Food & Beverage department at Barons Cove while maintaining high standards of food and beverage service quality and merchandise to maximize profits.

    Position Overview: Participate in overall hotel management as a member of the Executive Committee.  The position is “hands on” and requires an element of active participation with the restaurant and events, following a schedule that allows exposure to day and night-time operations, as well as holidays and weekends.            

     Overall responsibility is to ensure guest satisfaction and maintain service standards throughout the Food and Beverage department while providing overall support to the Executive Chef and General Manager. The position will recruit, hire, train, develop, empower, coach and counsel and conduct performance and salary reviews of Food and Beverage management and supervisory staff.  Responsible for day to day operations of Food and Beverage department and support of related departments, operational business tracking and analysis, payroll, monitoring of expenses, seasonal storage management, training, operational planning through the use of Quarterly Business Plans and Management Letters, participation in Cap Ex planning and budgeting.  Participate in Marketing and Public Relations initiatives and steer an ongoing, coordinated effort and strategy to assure a profitable and service oriented culture representative of the Cape Resorts and Barons Cove brand and philosophy.

    Specific duties include but not limited to:

    • Assure a high level of guest satisfaction and adherence to service standards.  Awareness of social media factors and local reputation and will act as a compass for business and training initiatives.
    • Plan and direct the functions of administration and planning of the Food and Beverage Department to meet the daily needs of operation.
    • Review and implement incentives and service standards regularly with staff to exceed guest expectations.
    • Take a “hands on” approach to resolving customer complaints as appropriate to maintain a high level of customer satisfaction and quality.
    • Conduct daily rounds of the Food & Beverage department.
    • Take an active role in meal period pre-shift meetings and weekly staff meetings to ensure on going quality training and overall improvement of operations.
    • Clearly describe, assign and delegate responsibility and authority for the operation of the various food and beverage positions within department.
    • Develop, implement and monitor schedules for the operation of all outlets to achieve a profitable result.
    • Implement effective control of expenses and labor costs among department.
    • Assist managers in establishing and achieving predetermined profit objectives and desired standards of food quality, service, training, staffing, sanitation, merchandising, marketing and promotion.
    • Regularly review and evaluate the degree of customer service provided within the department.  Maintain customer service standards and mentor staff accordingly. 
    • Is knowledgeable of department budgets based on forecasting, purchasing, inventory, labor and payroll costs.
    • Continuously evaluate the performance of staff and encourage improvement of all personnel.  Support of training and development program within the department which will provide well-trained employees at all levels.   
    • Function as Manager on Duty for the hotel as needed and support the General Manager with daily operations in all areas of the hotel.
    • Maintain and monitor the procedures with the hotel’s POS system and MICROS.  
    • Ensure enforcement of proper execution of shift reports, and hold department supervisors responsible for follow through with line employees for accountability of money.
    • Maintain open communication between the “Front of House” staff and “Back of the House” staff members that creates a cohesive team environment.
    • Other duties as assigned.

    Required Knowledge, Skills, Abilities:

    • Ability to obtain and/or maintain any government required licenses, certificates or permits.
    • Working knowledge of Micros, Maestro, Outlook, Excel and/or current industry PMS, POS and payroll systems.

     

    Minimum Qualifications:

    • Bachelor’s Degree and/or Master’s Degree.
    • 5 years’ experience at a resort and/or seasonal destination property or full-service hotel.  Operational, culinary and Sales background is required and upscale resort/restaurant experience is preferred.
    • All employees must maintain a neat, clean and well-groomed appearance per Barons Cove standards.

     

    Please complete the online application form

  • Baron’s Cove, a luxury resort hotel and restaurant in the Hamptons, is currently hiring a Director of Food & Beverage, who would be responsible for directing the successful operation of the Food & Beverage department at Barons Cove while maintaining high standards of food and beverage service quality and merchandise to maximize profits.

    Position Overview: Participate in overall hotel management as a member of the Executive Committee.  The position is “hands on” and requires an element of active participation with the restaurant and events, following a schedule that allows exposure to day and night-time operations, as well as holidays and weekends.            

     Overall responsibility is to ensure guest satisfaction and maintain service standards throughout the Food and Beverage department while providing overall support to the Executive Chef and General Manager. The position will recruit, hire, train, develop, empower, coach and counsel and conduct performance and salary reviews of Food and Beverage management and supervisory staff.  Responsible for day to day operations of Food and Beverage department and support of related departments, operational business tracking and analysis, payroll, monitoring of expenses, seasonal storage management, training, operational planning through the use of Quarterly Business Plans and Management Letters, participation in Cap Ex planning and budgeting.  Participate in Marketing and Public Relations initiatives and steer an ongoing, coordinated effort and strategy to assure a profitable and service oriented culture representative of the Cape Resorts and Barons Cove brand and philosophy.

    Specific duties include but not limited to:

    • Assure a high level of guest satisfaction and adherence to service standards.  Awareness of social media factors and local reputation and will act as a compass for business and training initiatives.
    • Plan and direct the functions of administration and planning of the Food and Beverage Department to meet the daily needs of operation.
    • Review and implement incentives and service standards regularly with staff to exceed guest expectations.
    • Take a “hands on” approach to resolving customer complaints as appropriate to maintain a high level of customer satisfaction and quality.
    • Conduct daily rounds of the Food & Beverage department.
    • Take an active role in meal period pre-shift meetings and weekly staff meetings to ensure on going quality training and overall improvement of operations.
    • Clearly describe, assign and delegate responsibility and authority for the operation of the various food and beverage positions within department.
    • Develop, implement and monitor schedules for the operation of all outlets to achieve a profitable result.
    • Implement effective control of expenses and labor costs among department.
    • Assist managers in establishing and achieving predetermined profit objectives and desired standards of food quality, service, training, staffing, sanitation, merchandising, marketing and promotion.
    • Regularly review and evaluate the degree of customer service provided within the department.  Maintain customer service standards and mentor staff accordingly. 
    • Is knowledgeable of department budgets based on forecasting, purchasing, inventory, labor and payroll costs.
    • Continuously evaluate the performance of staff and encourage improvement of all personnel.  Support of training and development program within the department which will provide well-trained employees at all levels.   
    • Function as Manager on Duty for the hotel as needed and support the General Manager with daily operations in all areas of the hotel.
    • Maintain and monitor the procedures with the hotel’s POS system and MICROS.  
    • Ensure enforcement of proper execution of shift reports, and hold department supervisors responsible for follow through with line employees for accountability of money.
    • Maintain open communication between the “Front of House” staff and “Back of the House” staff members that creates a cohesive team environment.
    • Other duties as assigned.

    Required Knowledge, Skills, Abilities:

    • Ability to obtain and/or maintain any government required licenses, certificates or permits.
    • Working knowledge of Micros, Maestro, Outlook, Excel and/or current industry PMS, POS and payroll systems.

     

    Minimum Qualifications:

    • Bachelor’s Degree and/or Master’s Degree.
    • 5 years’ experience at a resort and/or seasonal destination property or full-service hotel.  Operational, culinary and Sales background is required and upscale resort/restaurant experience is preferred.
    • All employees must maintain a neat, clean and well-groomed appearance per Barons Cove standards.

     

    Please complete the online application form

  • The Sea Spa at Congress Hall is currently looking for licensed massage therapists in preparation for our busy summer season. We are seeking candidates that are professional, enthusiastic, and motivated with excellent communication skills. NCETMB or diploma from state approved school is required. Position includes flexible hours and weekends. This opportunity is seasonal.

    Please complete the online application form

  • Baron’s Cove, a luxury resort hotel and restaurant in the Hamptons, is currently hiring a Director of Food & Beverage, who would be responsible for directing the successful operation of the Food & Beverage department at Barons Cove while maintaining high standards of food and beverage service quality and merchandise to maximize profits.

    Position Overview: Participate in overall hotel management as a member of the Executive Committee.  The position is “hands on” and requires an element of active participation with the restaurant and events, following a schedule that allows exposure to day and night-time operations, as well as holidays and weekends.            

     Overall responsibility is to ensure guest satisfaction and maintain service standards throughout the Food and Beverage department while providing overall support to the Executive Chef and General Manager. The position will recruit, hire, train, develop, empower, coach and counsel and conduct performance and salary reviews of Food and Beverage management and supervisory staff.  Responsible for day to day operations of Food and Beverage department and support of related departments, operational business tracking and analysis, payroll, monitoring of expenses, seasonal storage management, training, operational planning through the use of Quarterly Business Plans and Management Letters, participation in Cap Ex planning and budgeting.  Participate in Marketing and Public Relations initiatives and steer an ongoing, coordinated effort and strategy to assure a profitable and service oriented culture representative of the Cape Resorts and Barons Cove brand and philosophy.

    Specific duties include but not limited to:

    • Assure a high level of guest satisfaction and adherence to service standards.  Awareness of social media factors and local reputation and will act as a compass for business and training initiatives.
    • Plan and direct the functions of administration and planning of the Food and Beverage Department to meet the daily needs of operation.
    • Review and implement incentives and service standards regularly with staff to exceed guest expectations.
    • Take a “hands on” approach to resolving customer complaints as appropriate to maintain a high level of customer satisfaction and quality.
    • Conduct daily rounds of the Food & Beverage department.
    • Take an active role in meal period pre-shift meetings and weekly staff meetings to ensure on going quality training and overall improvement of operations.
    • Clearly describe, assign and delegate responsibility and authority for the operation of the various food and beverage positions within department.
    • Develop, implement and monitor schedules for the operation of all outlets to achieve a profitable result.
    • Implement effective control of expenses and labor costs among department.
    • Assist managers in establishing and achieving predetermined profit objectives and desired standards of food quality, service, training, staffing, sanitation, merchandising, marketing and promotion.
    • Regularly review and evaluate the degree of customer service provided within the department.  Maintain customer service standards and mentor staff accordingly. 
    • Is knowledgeable of department budgets based on forecasting, purchasing, inventory, labor and payroll costs.
    • Continuously evaluate the performance of staff and encourage improvement of all personnel.  Support of training and development program within the department which will provide well-trained employees at all levels.   
    • Function as Manager on Duty for the hotel as needed and support the General Manager with daily operations in all areas of the hotel.
    • Maintain and monitor the procedures with the hotel’s POS system and MICROS.  
    • Ensure enforcement of proper execution of shift reports, and hold department supervisors responsible for follow through with line employees for accountability of money.
    • Maintain open communication between the “Front of House” staff and “Back of the House” staff members that creates a cohesive team environment.
    • Other duties as assigned.

    Required Knowledge, Skills, Abilities:

    • Ability to obtain and/or maintain any government required licenses, certificates or permits.
    • Working knowledge of Micros, Maestro, Outlook, Excel and/or current industry PMS, POS and payroll systems.

     

    Minimum Qualifications:

    • Bachelor’s Degree and/or Master’s Degree.
    • 5 years’ experience at a resort and/or seasonal destination property or full-service hotel.  Operational, culinary and Sales background is required and upscale resort/restaurant experience is preferred.
    • All employees must maintain a neat, clean and well-groomed appearance per Barons Cove standards.

     

    Please complete the online application form