Career Opportunities at the Nautical Inn Resort on Lake Havasu
The Perfect Vacation Spot and Group Event Location

Front Desk Manager- The Front Desk Manager is responsible for, but not limited to, directly supervise all front office personal and ensures proper completion of all front office duties. Directs and coordinates the activities of the front desk, reservations, guest services, and telephone areas, assists in selection of personnel, training, scheduling, maintain master key control, verifies the accurate room status information is maintained and properly communicated.

Front Desk Agent- The front desk agent post revenue center charges to guest(s) accounts, receives payment from guests, check out the guest, coordinates the billing of credit card and direct billed guest accounts with the accounting division, all guest accounts are balanced by the cashier at the close of each shift, front office cashiers assume responsibility for any cash used in processing front desk transactions, may also perform a variety of banking services for guests, such as check cashing and foreign currency exchange.

Telephone Operator- The telephone operator is responsible for answer and directing all incoming calls received. Must be knowledgeable of hotel and surrounding areas. The telephone operator may also be used as reservations, and a front desk agent.

Reservations- Reservations is responsible for handling reservations taken over the phone. May assist the front desk agent in busy times, and other tasks assigned by the Front Desk Manager.

Night Audit- The Night Auditor is responsible to perform front desk, paperwork and reservations as needed. Job duties also include, but are not limited to, printing all clerks shift reports, receivables report, electronic funds transfer, run daily call audit, close electronic transfer batch, run end of the day reports, print daily sales reports, back up Maitre'D server, run the night audit, calculate department totals, night audit ledger spreadsheet, send credit card batch and daily operational reports.

Accounting
Controller- The Controller is responsible for the overall management of the accounting department and custodian for the financial and personnel records of the resort. Duties include maintenance of good internal financial and administrative controls, accurate and timely financial statements for the dept. managers, general manager and owners, invoice preparation, accounts receivable collections, cash forecasts, cash management for the resort, preparation of cash forecast, use of on-line banking for account reconciliation's, credit card back charge monitoring and action, condo accounting, month end physical inventories, costing of and recording, semi-monthly payroll preparation, health insurance administration, workman's compensation claims and records custodian, conduct new employee orientation meetings, First Cabin Club accounting, preparation of the annual budget profit plan, reporting and compliance for Arizona State Land dept., and maintenance of accounting policies and procedures hand book.

Accounts Payable Clerk- Process vendor invoices and credit memos, match with purchase orders, pay bills, check vendor statements and handle vendor questions. Pay periodic and recurring bills on time. Process travel agent commissions. Prepare FCC invoices and credit memos throughout the month. Count and reconcile the accounting safe bank. Process petty cash tickets. Also reconcile monthly statement and administration of the company credit card. Post cash receipts. Keep the ATM filled. Prepare state and city monthly sales tax returns. Prepare form 1099s at year-end.

Accountant- Check daily night audit paperwork, journal entry and daily operations report. Perform daily on-line banking, review transactions, make transfers, and reconcile the banks, monitor bank charge backs, interface with the front desk managers for responses, house banks weekly counts, security deposits processing, ATM maintenance, invoice preparation, accounts receivable collections, state and city sales tax returns, resort credit card control, prepare journal entries, assist with financial statement preparation, records retention administration, compliance with resort contract due dates and backup the QuickBooks Pro and Excel files.

Payroll Clerk- Prepare semi-monthly payrolls, and incentive payrolls. Includes input of time card calculations, payroll changes, vacation pay, health insurance changes, tips, employee charges, and garnishments. Make timely payroll tax EFT deposits. Perform Arizona new hire reporting; handle letter and telephone requests for employment information. Process in new hires, includes drug test paperwork. Check the health insurance monthly billing. File workman's compensation claims and maintain files.

Inventory Control Clerk- Cost out inventory requisitions and summarize each month. Participate in monthly physical inventories, observation and recording counts, input the physical counts, and update the costs. Prepare daily bank deposit. Post night audit and other journal entries. Assist with petty cash issuance, and weekly safe bank counting. Perform accounting dept. secretarial duties. Assist payroll clerk as needed.

Guest Services
Harbor Master- The Harbor Master monitors all waterfront zones of the Nautical Inn property. Greet guests as they approach the beach and provide direction and assistance as appropriate. Assures boats on the beach are identified as guest and in correct area for the activity owners are engaged in. Provide direction to alternate areas for non-guests and their boats in a pleasant manner. Arrange for guest use of the mooring field and launch ramp, provide shuttle service to and from mooring field as necessary, maintain a working knowledge of all laws pertaining to marine transportation and recreational boating, confer with management to formulate policies, determine need for programs and coordinate programs with resort activities, confer with representatives of local governments to ensure cooperation and setting standards for Harbor and Guest Relations staff, preparation of emergency manuals and emergency procedures to deal with emergencies in waterfront areas, monitor procedures and recommend changes in those manuals to management, maintain order and guest safety on boats on or near the beach and in the mooring field, report problems to the General Manager, Maintenance, or other Department Heads as appropriate, and interviewing, hiring, and training new staff.

Beach Patrol Personal- The beach patrol personnel monitors all waterfront zones of the Nautical Inn property. Greet guests as they approach the beach and provide direction and assistance as appropriate. Assures boats on the beach are identified as guest and in correct area for the activity owners are engaged in. Provide direction to alternate areas for non-guests and their boats in a pleasant manner. Arrange for guest use of the mooring field and launch ramp, provide shuttle service to and from mooring field as necessary, maintain a working knowledge of all laws pertaining to marine transportation and recreational boating, and assist Harbor Master in all duties as described under the Harbor Master descriptions.

Guest Service Supervisor- The Guest Service Supervisor is to direct personnel involved in establishing, promoting and maintaining hotel's security and property programs. Job duties include, but are not limited to, establishing and supervising through subordinates, operational procedures for activities, such as fire prevention and fire fighting, traffic control, guarding and patrolling physical property, orienting and monitoring personnel involved with classified information and investigation of accidents and criminal acts, confers with representatives of management to formulate policies, determine need for programs, and coordinate programs with hotel activities, confers with representatives of local government to ensure cooperation and coordination of hotel activities with law enforcement and fire fighting agencies, manages in compliance with company polices and procedures, local, state and federal laws and regulations, supervises assigned personnel: hires, terminates, disciplines, evaluates performance and develops each employee to their full potential, and coordinates activities with other departments.

Guest Services- (Security)- The Guest Services personnel is to patrol hotel premises in order to maintain order, enforce rules and regulations, and insure observance of applicable laws. Job duties include, but are not limited to, Assists management and enforcement officers in emergency situations, may enter and check rooms of guests suspected of leaving without paying bill to confirm suspicions and to seize any remaining personal property, notifies staff of presence of persons with questionable reputations, obtains assistance for accident victims and files accident reports, warns or ejects trouble makers and cautions careless persons, patrols hotels grounds, beach, cove, public, rooms, and buildings, confers with management, interviews guest and employees and interrogates persons to detect infringements, investigates disturbances, complaints, thefts, vandalism, and patrols public areas to detect fires unsafe conditions and damage or inoperative safety equipment.

Housekeeping- Rooms Division-
Executive Housekeeper- Manage & Coordinate all facets of the Housekeeping and Laundry Departments within the hotel. This includes; High levels of guest service and guest satisfaction with cleanliness and comfort of guest facilities mandated by OSHA. Including, but not limited to, budgeting, inventory, schedules, training, reports, room inspections for cleanliness and safety, laundry, public areas, department storage areas and work areas. Must have strong organizational skills, management abilities, and knowledge of hotel regulations.

Assistant Housekeeper- During the absence of the Executive Housekeeper, the Assistant Housekeeper assumes the responsibility of the Housekeeping Department. Duties description is outlined under the Executive Housekeeper.

Room Attendant- The Room Attendant attends to all of the hotels guest rooms. This job requires cleaning and paperwork skills. Duties include, but are not limited to, stripping beds, making beds, washing walls, mirrors, pictures, TV's, wiping down furniture, polishing, dusting, scrubbing, vacuuming, sweeping, deodorizing, and spot checking for maintenance items that need attention. We want the guest to have the highest level of cleanliness. Must be physically fit for bending, reaching, lifting, and stocking.

Houseman/Janitor- Maintenance of Public facilities and Customer Service. These duties include, but are not limited to, stocking linen, towels, windows, public restrooms, carpets and floors. Your main objective is to fill guest requirements as calls are received. This job requires you to be personable, able to lift heavy linen, supplies and operate a golf cart.

Laundry- Maintenance of all the banquet linen, bedding, uniforms, and towels. Duties include, but not limited to, washing, folding, sweeping, moping, and inventory. Must be physically fit for bending, reaching, lifting, and stocking.

Maintenance-
Chief Engineer- The Chief Engineer reports directly to the General Manager. The position requires a good understanding of plumbing, electrical, carpentry, and refrigeration systems. Job duties include, but are not limited to, the operation and procedures of the Engineering Department, hiring, firing, and training of all employees in the Engineering Department, maintain professional communication between other department supervisors and employees, promote professional communication between department employees and hotel guest, attend various training seminars to enhance working knowledge and professional growth, knowledge of all hotel equipment, maintain professional and courteous standards between outside contractors and businesses, available for after hour emergencies, prioritize work projects and complete in a timely manner, handling of purchasing department materials and submitting required documentation to accounting for payment, organize and implementation of the Preventive Maintenance Program, develop yearly budget, yearly capital improvement projects, weekly work schedule of engineering department and all other duties as assigned.

General Maintenance- General Maintenance is required to have a basic knowledge of plumbing, electrical, and HVAC, carpentry work, including drywall, repair, painting, electronic locks and programming. Job duties include, but are not limited to, handling room calls in a timely manner, help with special project, maintain equipment, including golf carts, preventative maintenance, observing safety violations and/or repairs needed, and assist in the duties of the Chief Engineer.

A/C & Refrigeration Mechanic (licensed)- The a/c & refrigeration mechanic is responsible for the maintaining all refrigerators, and all a/c units he/she reports directly to the Chief Engineer. Must be licensed

Grounds-
Grounds Manager- The Grounds Manager is responsible for the supervision of the grounds department. Job Duties include, but are not limited to, delegating work assignments, performs employee evaluations, hires and fires employees, schedules employees, research and purchase all ground supplies and equipment, responsible for all grounds contracts, equipment rentals, purchase orders, meetings, irrigation system, turf, waste, plant, and laborer management, and property custodian.

Grounds Foreman- The Grounds Foreman assists the Grounds Manager and assumes responsibilities in the absence of the Grounds Manager, detailed in the Grounds Manager description.

Groundskeeper (1)- The groundskeeper (1) is responsible for the maintenance of the hotel's property. Duties include, but are not limited to, being a laborer, property custodian, (outdoors only), minor irrigation repair, waste management, turf maintenance- mowing, edging, weed-eating, plant maintenance- trimming, pruning and clean-up.

Groundskeeper (2)- The groundskeeper (2) is responsible for the maintenance of the hotel's property. Duties include, but are not limited to, being a laborer, property custodian- (outdoors only), waste management, irrigation system management, turf management, plant management, turf and plant management- fertilization, pest control, planting and removal.

Warehouse Manager- The warehouse manager is responsible for overseeing the warehouse. Job Duties include, but are not limited to, purchase orders, Purchase products, maintain a friendly and courteous relationship with outside vendors, receive merchandise from outside companies, inspect merchandise received, requisition merchandise upon transport, inventory procedures, research effective ways to improve procedures, maintaining a par on the beverage departments where merchandise is stored, inspections for cleanliness and safety in and around the warehouse.

Sales Department-
Director of Sales- Director of Sales will be responsible for developing and implementing sales and marketing strategies that will achieve or exceed revenue goals of the property and increase public awareness of the Nautical Inn Resort. Director will plan, solicit, book and coordinate group room sales, while developing a strong relationship and teamwork with the front office, reservations and catering departments. Position requires someone who is dynamic, goal oriented, and successful team leader. Job Duties include; but are not limited to, Develop and implement successful sales plan to meet or exceed budget goal, lead, motivate and coach sales team and associates, actively solicit, negotiate, and secure new business, develop and manage the sales department budget, maintain an orderly sales office to include action plans, files, and trace systems, execute reports in accurate and timely manner, participate in weekly revenue maximization meetings, and communicate information to General Manager.

Administrative Coordinator- The Administrative Coordinator is to assist and support the General Manager and other management personnel by performing secretarial and routine administrative functions. Assist the Sales Department in maintaining files and flow of communication between client and Sales representative. Job duties include, but are not limited to, performing general secretarial duets including typing, dictation and answering phones, processes all paper flow in and out of General Manager's office, maintain filing system of reports and pertinent hotel records, answer/forward guest requests, complaints or questions in a courteous and timely manner, assist other staff during periods of absences and slack time, contact department heads for collection of dates, statistics, and reports, performs follow-up reports or special assignments, may compose replies to correspondence based on organizational practice, policies, and procedures at the direction of the general manager, maintain calendar of events, assist the sales staff in up selling property and responding to clients in a timely manner, and maintain current sales filing system on company accounts, prepare and distribute required reports.

Sales Telemarketing Person- The Sales Telemarketing Person is responsible for, but not limited to, the assembly of packet information to clients, knowledge of available rooms during peak times, keeping accurate lists of calls made and trace dates with results each day, answer overflow calls if support person is busy or not here, knowledge of site inspection procedures, and keep director informed as to how calls are going and what response positive or negative.

Sales Support Person- The Sales Support Person is responsible for, but not limited to, Checking mail and messages at the front desk prior to arrival at the Sales Office, check voice mail for the sales office, make copies of the daily ops reports and reservation tally sheets and distribute, stamp all mail, pull TK file for contracts and call backs, type function sheets and contracts that have been left in your basket from night before, keep track of reader files, answer phones for Sales Office, type memos for some department heads, creation of flyers for restaurant, make tickets and coupons for groups with in house needs, type proposals for sales, knowledge of the property for tour in the event you and no one else is in the office, knowledge of how to check availability for reservations for rooms, knowledge of how to check availability for banquet function book, type correspondence for General Manager if needed, keep track of office supplies, copy machine needs, postage, etc., and filing.

Sales/Catering Department- The Sales/Catering department personnel is responsible for, but not limited to, making detailed arrangements with customers for all planned events in public function rooms and guest rooms, including conventions, individual banquets, meetings, receptions, etc., prepare and distribute all information concerning requirements for physical room set-ups, food/beverage service and rooming lists for all planned functions.

Food & Beverage Departments-
Food and Beverage Manager- The Food and Beverage Manager is responsible for the restaurant and lounge operations in compliance with local, state, federal laws and regulations. Job duties include, but are not limited to, managing in compliance with established company policies and procedures, budgeting, establishing financial costs, analysis of reports, on going evaluations of customer service and satisfaction, sales and marketing applicable to promoting the establishment, staffing, training, incentive programs for employee's, maintenance of security and safety procedures for personnel and property, preventative maintenance of equipment, and relationships to people and things.

Restaurant Supervisor- The Restaurant Supervisor assumes the responsibility of the Restaurant Department in compliance with local, state, and federal laws and regulations. Duties include, but are not limited to; assisting the Food and Beverage Manager, budgeting, scheduling, inventory of supplies, cleanliness and appearance of the restaurant area, maintains safety of personnel and property, sales and marketing applicable to promoting the establishment, preventative maintenance of equipment, evaluations of customer service and satisfaction, and analysis of financial costs.

Bar Supervisor- The Bar Supervisor is responsible for overseeing the Beverage Department in compliance with local, state, and federal laws and regulations. Duties include, but are not limited to; assisting the Food and Beverage Manager, budgeting, scheduling, inventory of supplies, cleanliness and appearance of the bar area, maintains safety of personnel and property, sales and marketing applicable to promoting the establishment, preventative maintenance of equipment, evaluations of customer service and satisfaction, and analysis of financial costs.

Bartender- The bartender is responsible for the mixing and service of alcoholic and non-alcoholic beverages to patrons of the bar, following standard recipes. Job duties include, but are not limited to, mixing ingredients, such as liquor, soda, water, sugar, and bitters to prepare cocktails and other drinks, serves wine, draft or bottled beer, collects money for drinks served, preparation of ingredients used in beverages, stocking and maintaining bar appearance, wiping, sweeping, moping, polishing, and open or closing procedures as outlined by management.

Barback- The bar back is responsible for the stocking and maintenance of the bar area's. Job duties include, but are not limited to, sweeping, moping, stocking, cleaning, prepping ingredients, paperwork, inventory, and assisting with the bartender's needs.

Cocktail Waitress- The cocktail waitress is responsible for serving beverages to patrons in a friendly and courteous manner to ensure high quality of guest satisfaction. Job duties include, but are not limited to, presentation of menu's, answer questions, makes suggestions regarding food, beverages and service, takes orders, relays orders to kitchen and lounge by using the Maitre'D computer software, observes guest to fulfill any additional request and to perceive when meal has been completed, totals and collects payment, maintain a clean work environment, and perform other services as determined by management.

Hostess- The hostess is responsible for greeting the guest at the door in a friendly and courteous manner to ensure high quality of guest satisfaction. Job duties include, but are not limited to, greeting guest, offer a description of specials, present menu's, answer phones, receive to go orders by using the Maitre'D computer software system, prepare to go orders, collect money from patrons, stock supplies needed, wipe, sweep, mop, and clean the hostess area's to ensure a clean and friendly first impression of the establishment.

Server- The Server is responsible for serving food in a friendly, professional and efficient manner to patrons to ensure a positive guest experience. Job duties include, but are not limited to, presentation of menu's, answer questions, makes suggestions regarding food and service, takes orders, relays orders to kitchen and lounge by using the Maitre'D computer software, observes guest to fulfill any additional request and to perceive when meal has been completed, totals and collects payment, may ladle soup, toss salads, portion pies and desserts, brew coffee, wipe tables, counters, equipment, condiments, sweep, mop, maintain a clean work environment, and perform other services as determined by management.

Busier- The busier is responsible for a combination of duties in an efficient, quiet and effective manner which facilities food service and thereby provides a positive impression for the guest. Job duties include, but are not limited to, carrying dirty dishes from dining room to kitchen, replace soiled table linens and sets tables with silverware and glassware, replenishes supply of clean linens, silverware, glassware, and dishes in dining room, supplies service bar with food, such as soups, salads and desserts, serves ice water, butter, and other guest requested items, cleans, polish, and wipes down equipment, tables, chairs, and silverware, and assists the server.

Executive Chef-
The Kitchen Manager is responsible for the kitchen area in compliance with local, state, and federal laws and regulations. Job duties include, but are not limited to, budgeting, controlling food costs, menu's, food presentation requirements, staffing, training, ordering, inventory, preventative maintenance of equipment, kitchen safety regulations, cleanliness to the kitchen area's, food preparation procedures, and manage in compliance with established company policies and procedures. Skills required are; physical demands, environmental conditions, math skills, computer skills, language skills, and relationships to people and things.

Souse Chef- The Souse Chef is responsible for the supervision and coordination of activities of cooks and their workers engaged in preparing or cooking foodstuffs. Duties include, but are not limited to, observation of workers, instructions to cooking personnel to ensure proper cooking procedures and presentations, cooks and carves meats, and prepares dishes, such as sauces, during rush periods and for banquets and other social functions, and assumes responsibility for kitchen in absence of the Executive Chef.

Line Cook- The line cook prepares, seasons, and cooks soups, meats, vegetables, desserts, and other foodstuffs for consumption in the restaurant. Job duties include, but are not limited to, the ability to read menu's to estimate food requirements and produces food from storage, adjusts thermostat controls to regulate temperature of ovens, broilers, grills, roasters, and steam kettles, measures and mixes ingredients according to recipe, using blenders, mixers, grinders, slice's, and tenderizers, to prepare soups, salads, gravies, desserts, sauces, casseroles, and bakes, roasts, broils, steam meats, fish, vegetables, and other foods, adds seasoning to food during mixing or cooking.

Prep cooks- the prep cook is responsible for maintaining the kitchen area and preparation of products. Job duties include, but are not limited to, preparation of food for restaurant and banquets, making pizza's, preparing salads, cleaning and maintaining machines, sweep, mop, wipe down work area's, and assisting the Chef.

Dishwasher- The dishwasher is responsible for marinating the kitchen area and dishes. Job duties include, but are not limited to, sweeping, moping, washing; worktables, walls, refrigerators, and meat blocks, trash, cleaning trash cans, breakage of boxes, wash pots, pan, and trays by hand, cleans and maintains dishes with a dishwashing machine, and polishing silver.

Banquets-
Banquet Manager- The Banquet Manager is responsible for the group functions in compliance with local, state, and federal laws and regulations. Job duties include, but not limited to, determining the amount of future business and work load requirements from information gathered from sales department, requisitions required help and instructs on work expectations for banquet, meets with function group leaders to determine last minute changes and discuss various set-up arrangements, ensures proper cleaning of all equipment after function is completed, preventative maintenance of equipment, banquet safety regulations, supervises assigned banquet personnel: hiring, terminating, training and developing, Schedules banquets, parties, etc., may assist personnel in setting up a function room to the desired specifications set forth by the sales office, and financial budgeting. Skills required are; physical demands, environmental conditions, math skills, computer skills, language skills, and relationships to people and things.

Captain- The Captain is responsible for the group functions in compliance with local, state, and federal laws and regulations. Job duties include, but not limited to, assisting the Banquet Manager with the duties outlined under Banquet Manager.

Banquet Server- Server is responsible for serving food in a friendly, professional and efficient manner to patrons to ensure a positive guest experience. Job duties include, but are not limited to, preparation of event including; silverware, sugar holders, butter, water, and other beverages, observes guest to fulfill any additional request and to perceive when meal has been completed, and clean-up facility as described by the Captain, or Banquet Manager

Bartender- The bartender is responsible for the mixing and service of alcoholic and non-alcoholic beverages to patrons of the bar, following standard recipes. Job duties include, but are not limited to, mixing ingredients, such as liquor, soda, water, sugar, and bitters to prepare cocktails and other drinks, serves wine, or bottled beer, collects money for drinks served, preparation of ingredients used in beverages, stocking and maintaining bar appearance, and paperwork.

Bar back- The bar back is responsible for the stocking and maintenance of the bar(s) areas. Job duties include, but are not limited to, sweeping, moping, stocking, cleaning, prepping ingredients, paperwork, inventory, and assisting with the bartender's needs.

Naked Turtle Bar & Hard Shell Hut-
Bartender- The bartender is responsible for the mixing and service of alcoholic and non-alcoholic beverages to patrons of the bar, following standard recipes. Job duties include, but are not limited to, mixing ingredients, such as liquor, soda, water, sugar, and bitters to prepare cocktails and other drinks, serves wine, bottled beer, collects money for drinks served, preparation of ingredients used in beverages, stocking and maintaining bar appearance, and paperwork.

Cocktail Waitress- The cocktail waitress is responsible for serving beverages to patrons in a friendly and courteous manner to ensure high quality of guest satisfaction. Job duties include, but are not limited to, presentation of menu's, answer questions, makes suggestions regarding food, beverages and service, takes orders, relays orders to kitchen and lounge by using the Maitre'D computer software, observes guest to fulfill any additional request and to perceive when meal has been completed, totals and collects payment, maintain a clean work environment, and perform other services as determined by management.

Bar back- The bar back is responsible for the stocking and maintenance of the bar area's. Job duties include, but are not limited to, sweeping, moping, stocking, cleaning, prepping ingredients, paperwork, inventory, and assisting with the bartender's needs.

Hut Attendant/Bartender- The hut attendant is responsible for the service of food and beverages to patrons with a friendly and courteous manner to provide a pleasant experience for the patrons. Job duties include, but are not limited to, food preparation, cleaning and maintaining machines, sweep, mop, wipe down work area's, mixing ingredients, such as liquor, soda, water, sugar, and bitters to prepare cocktails and other drinks, serves wine, or bottled beer, collects money for drinks and food served, preparation of ingredients used in beverages, stocking and maintaining hut appearance, and paperwork.

For more info or to apply call 800.892.2141 or 928.855.2141.