Primary Responsibilities

  • Recognizes and greets all guests and team members first
  • Provides exceptional and professional service to our guests and team members
  • Ensures the well-being of our guests and team members by being alert to and reporting potential hazards
  • Models all Calabogie Peaks Resort Standards while caring for the guests, co-workers and owners
  • Comfortable making responsible decisions and develops recommendations for effective problem solving
  • Ensures they have full knowledge of entire menu, as well as daily specials
  • Completes opening/closing duties according to standards set forth
  • Washes all glassware and maintain a sanitary environment in accordance with the health codes
  • Takes all guest orders, ring them in, and expedite the orders from the kitchen in a presentable and timely manner
  • Completes all side work and cleaning duties as described on checklists
  • Completes all other duties as required


  • Guest oriented with a sincere, helpful, caring and friendly personality
  • Able to work well with others
  • Able to take initiative within given guidelines
  • Pays precise attention to detail, order and cleanliness
  • Has exceptional energy, flexibility and professionalism
  • Enjoys offering exceptional service and meeting the needs of others
  • Has effective communication skills (verbal, listening, writing)
  • Able to adapt in a fast pace, constant changing environment within a dynamic work schedule
  • Able to handle cash with accuracy
  • Able to maintain composure and objectivity
  • Able to handle problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary
  • Is flexible with their schedule, able to work long hours, shift work, evenings, weekends and holidays as business levels require
  • Able to work standing/walking for long periods of time


  • Gratuities collected by all Food & Beverage team members are paid into a gratuity pool and then distributed by the Resort to team members.
  • Resort management establishes the distributions which can change from time to time based on a number of factors, including, but not limited to, the season, the size of the team, the jobs each team member performs, job performance and hours worked.
  • Food & Beverage team members must hand over any gratuity they earn to their manager. This rule applies even if a customer tells the server “this tip is just for you”.
  • The gratuity pool is a key component of the Resort’s compensation system and must be adhered to at all times
  • No team member is guaranteed gratuities and the gratuity distributions are at the sole decision of Resort management.


  • Experience in a hotel and/or restaurant is preferred
  • Experience handling cash an asset
  • High school diploma an asset
  • Smart Serve Certificate required