Benefits:

LIFE INSURANCE

403B WITH MATCHING

Dental insurance

Health insurance

Paid time off

Vision insurance

PRETTY LAKE VACATION CAMP

THE FOLLOWING HOSPITALITY DIRECTOR ROLE IS CURRENTLY AVAILABLE

THE ANNUAL SALARY IS BASED ON EXPERIENCE AND BEGINS AT $55,000.00 WITH BENEFITS.

Please send your Resume to Sonya@prettylakecamp.org

POSITION DESCRIPTION

Position Title: Hospitality Director

Reports to: CEO/OPERATIONS

Wage Category: Exempt (Full-time Salary)

Collaborated Supervision: Hospitality and Culinary Staff in conjunction with the Culinary Chef

as needed based upon event specifications.

JOB STATEMENT Under the direction of the CEO/Operations, the Hospitality Director is responsible for the year-round internal services of Pretty Lake Camp which include Program Logistics, Food & Beverage, Laundry services, and all departmental sales. Primary accountability is to ensure the readiness of the facility on a day-to-day basis to support services and programs offered by Pretty Lake Camp, and to maximize our customer’s experiences. These responsibilities are conducted according to the organization’s policies, procedures, and all local/state/federal regulations and laws.

ESSENTIAL FUNCTIONS YEAR ROUND

Manages all aspects of hospitality for programming and retreat groups. Works in conjunction with Facilities, Culinary and Adventure Centre to assure all guests experience the best possible experience at Pretty Lake.

Builds, manages and maintains client/rental/ community/sales and vendor relationships.

Collaborates with Culinary Chef in recruiting, hiring, and training of culinary staff.

Manages all purchases for Hospitality and Culinary needs while following Pretty Lake Camp’s policies and procedures for same.

Maintains a competent and motivated department allowing for maximized productivity. Establishes a positive work environment using feedback and standards of performance.

Manages all internal service operations to ensure that quality and safety standards are met, service distinctiveness is promoted, and available resources are utilized efficiently.

Prevents accidents by ensuring applicable health and safety standards are understood and applied in the conduct of all work activities.

Participates in the development of the annual budget as it relates to functional areas of responsibility; provides management with continuous planning, forecasting and monitoring financial detail to verify adherence to plan; implement corrective action where necessary.

Consults with CEO/Operations to formulate short-term tactics and develop long-term plans and strategies as required to ensure alignment with overall organizational long-term goals. Report progress on present initiatives and coordinate functional activities toward fulfillment of objectives.

Maintains a visible public presence by participating in public relations programs and events; coordinates special events with other departments.

Actively assists all staff in hands-on day-to-day activities to ensure that all operations activities are meeting the needs of the organization.

Actively cross-train within departments to support where and when needed.

Completes other duties as required for the continued improvement of the organization and facility.

ESSENTIAL FUNCTIONS DURING SUMMER CAMP

In collaboration with the Hospitality Chef, the Hospitality Director is responsible for assisting in advancing the mission of Pretty Lake through culinary services. The primary function is to advance the culinary operations in a manner that promotes healthy eating and advances food knowledge to our campers and clients, by supervising kitchen staff and operations for food service and consumption. Works closely with the Chef to ensure that the kitchen is operated according to the culinary department’s goals and according to Pretty Lake policies and procedures as well as local, state, and federal regulations or laws. Additionally, this position must ensure that we meet the American Camp Association standards.

Essential Functions

1. In collaboration with the Chef, the Hospitality Director ensures a culture of fresh, healthy, and sustainable foods. Integrate scratch cookery into the Pretty Lake experience for campers, program participants, guests, and staff whenever possible.

2. Assists the Chef to ensure that standards are met according to Pretty Lake’s policies and procedures as well as local, state, and federal regulations and laws and the American Camp Association standards.

3. Assists the Chef in assuring that available resources are used efficiently and sustainably.

4. Works with the Chef to carry out menus for summer camp sessions, Adventure Centre clients/groups, and retreating guests. Has responsibility for producing and serving food for said groups. Works collaboratively with all Pretty Lake staff to complete all responsibilities.

5. Collaborates with the Chef to formulate short-term tactics and develop long-term plans and strategies as required by the culinary department and ensure alignment with overall organizational long-term goals for approval from the CEO.

6. Collaborates with the Chef to help develop and improve procedures and technologies to achieve higher levels of technical competence, greater cost efficiencies and increased effectiveness

7. Collaborates with kitchen staff, maintains a clean and sanitary dining area and prepares the dining area for service.

8. Collaborates with culinary staff to maintain proper and orderly organization of food products and kitchen wares.

9. Upholds, enforces, and follows all Standard Operating Procedures.

10. Assists and collaborates with the Chef in upkeep of kitchen equipment in collaboration with the Facilities team.

11. Occasional outdoor work related to the culinary program.

12. Required to work some nights, weekends, and early mornings as dictated by the needs of the culinary program.

13. Demonstrates good judgment; considers potential factors when making decisions.

14. Completes all job duties and functions in a hospitable and inclusive manner.

15. Completes other duties as required for the continued improvement of the culinary program and Pretty Lake as a whole.

PROFESSIONALISM: CONDUCT, ATTITUDE AND BEHAVIOR

1. Be timely.

2. Honor commitment.

3. Be attentive, responsive and proactive.

4. Be transparent and honest with the work.

5. Understand workplace culture and keep it professional.

6. Follow policies and procedures of the organization as outlined in the Employee Handbook.

7. Avoid creating or engaging in negative office politics.

8. Stay calm and follow Pretty Lake’s Mission, Goals and Vision

KNOWLEDGE, SKILLS, ABILITIES, AND STANDARDS OF PERFORMANCE

1. 21 years of age or older.

2. Valid Driver’s License.

3. 2 years of relevant service.

4. ServSafe Manager and Allergen Certifications or the willingness to obtain.

5. Demonstrates excellent supervisory skills, good judgement and is a hands-on leader. Ability to work with minimal supervision and provide self-direction.

6. Ability to work cooperatively and communicate with co-workers, volunteers, vendors, and clientele of diverse backgrounds and ages, providing assistance, information and support in a friendly, courteous, and respectful manner. Demonstrates consistently good oral, written, and listening communication skills.

7. Solid word processing, spreadsheet, and other computer skills deemed appropriate for daily operations. Knowledge of basic mathematical concepts and the application of same in the culinary setting.

8. Performs work in a logical, orderly and skillful manner and has ability to stay calm and perform to high standard under stressful mental and physical situations in a fast-paced environment.

9. Ability to work cooperatively with vendors, including strong negotiation skills.

10. Ability to supervise culinary operations to ensure a culture of fresh, healthy, and sustainable foods and scratch cookery is integrated whenever possible.

PHYSCIAL, MENTAL, AND SENSORY DIMENSIONS

1. Physical mobility: standing, walking, bending and lifting and carrying up to 50 pounds. Manual dexterity to skillfully use necessary facility and office management equipment.

2. Must be able to move about all buildings and Pretty Lake grounds consistently.

3. Must possess valid Michigan driver’s license, be able to provide own transportation when required, and has a driving record that allows for the driving of camp vehicles (based on insurance guidelines).

4. Mental effort: reading, writing, calculating, analyzing, planning.

5. Sensory requirements: ability to read information in handwritten or printed form, on video terminals, etc.; ability to communicate with stakeholders, donors, co-workers, and vendors in person and over the telephone.

WORKING CONDITIONS

1. Predominantly indoor work environment with occasional outdoor work required as the need arises.

2. A general 40 hour week can be expected with the understanding that the workload and hours will increase during summer camp sessions, adventure centre programming and retreating events.

3. Flexible work schedule is required including working nights and weekends as dictated by the needs of the organization.

Work can be stressful, constant and is subject to frequent interruptions