Careers

SUMMARY: As a Assistant Marketing Manager, you will lead pivotal marketing initiatives to drive the hotel’s marketing success and elevate the guest experience. Your role entails a blend of strategic planning and hands-on execution. Key activities include assisting the digital marketing strategy, video content creation, social media account management, all hotel online / offline marketing activity management. You will demonstrate a proactive approach, exceptional organizational skills, and a deep passion for hospitality marketing, steering the brand towards achieving its objectives and beyond.

REPORTS TO: Resort General Manager, dotted line to C.M.O.

RESPONSIBILITIES
Marketing Material Development & Content

1. Evaluate market trends and competitor activities to recommend adjustments to marketing strategies and practices.
2. Prepare plans aligned with brand/hotel USPs and objectives
3. Creation / capture of in & out of resort USPs.
4. Ensuring photos and video in online/offline collaterals are up to date
5. Working alongside the digital team, crafting SEO rich blogs & management of monthly submissions
6. Regular updates of in-house TV’s promoting the resorts USPs/events.
7. Organize and maintain a media library to access visual content efficiently

Social Media Management

1. Research trends that are active on social channels and implement into content plans.
2. Craft & manage monthly content plans aligned with yearly plans and objectives. Ensure stories are aligned with brand
3. Manage scheduling and posting of content on all relevant channels
4. Manage engagement of posts replying and engaging with users.
5. Manage Live stories & coverage during key events

Influencer Management

1. Vet and ensure collaborations meet the brand criteria and motives
2. Prepare and manage barter agreements with media and hotel.
3. Ensure tracking is in place so that collaborations are met.
4. Manage filing and storage of all collaterals, agreements and collaterals
5. Host and meet with all media arrivals.
6. Provide a tour of the resort, showcasing the USPs and the story to showcase in their content
7. Keep a database of all media influencer emails for future contact

Content Creation

1. Produce engaging and visually appealing content that adheres to our philosophy of personalized marketing for paid ad and organic post campaigns.
2. Create content that spans all segments and demographics, from heartwarming videos showcasing relaxed vacations for couples to vibrant TikTok videos targeting Gen Z.

Guest Communication

1. Manage and the monthly ‘Express’ Newsletters for in house guests
2. Manage all guest/In room communication.

Management level

1. Assist with Preparing monthly aligned with brand/hotel objectives
2. Prepare weekly summary reports for the marketing team
3. Project management – Work with Graphics and Hotel team to ensure workloads are managed, projects are defined and goals are set, and assist when and where required.
4. Activation – check and ensure promotions are activated with-in the resort to drive bookings
5. Goal setting and strategy development. Establish and manage roadmaps, measurable targets and deadlines for marketing teams incitive. Including in house Events & Graphic projects
6. Team player – embrace leadership. Work as a team and not in a hierarchy. Lead by example and motivate the team to exceed expectations.

Training

1. Identify the training and development needs of the team and individual members to
   enhance their skills and knowledge.
2. Attend training projects set by Explorar Corporate team, including video and editing training to further enhance skillset

Reporting and Analytics

1. Compile end of month reports and analyze data related to marketing activities, social media performance, and guest engagement. Set goals and timelines.
2. Generate end-of-month reports summarizing marketing efforts and key performance
   indicators (KPIs).
3. Include notes on data and areas for improvement or adaption.

Collaborative Initiatives

1. Collaborate with the sales team to align marketing efforts with promotional packages and corporate sales strategies.
2. Coordinate with external partners, vendors, and agencies to execute joint marketing campaigns.

SUMMARY: The Guest Service Agent serves as the first point of contact for guests, ensuring a seamless check-in and check-out process and providing exceptional customer service throughout their stay. This role involves managing reservations, handling inquiries, and resolving guest issues professionally. The Guest Service Agent plays a key role in creating a positive and welcoming experience for all guests.

REPORTS TO: Front Office Manager

RESPONSIBLITIES:
Guest Services

• Welcome guests warmly and assist with the check-in and check-out process, ensuring accuracy and efficiency.
• Provide information about the hotel’s facilities, services, and local attractions to enhance the guest experience.
• Address guest inquiries, requests, and complaints promptly and professionally, escalating issues as needed.
• Ensure a smooth and personalized experience for VIP and special guests.

Reservation Management

• Manage room reservations, modifications, and cancellations in accordance with hotel policies.
• Verify guest information, payment methods, and room assignments to ensure accurate records.
• Upsell rooms and services to maximize revenue and enhance the guest experience.

Communication and Coordination

• Act as a liaison between guests and other departments, ensuring seamless communication and service delivery.
• Coordinate with housekeeping to ensure rooms are ready for guest arrivals.
• Relay important guest information to relevant teams to meet special requests and preferences.

Cash Handling and Reporting

• Process guest payments accurately, including cash, credit cards, and room charges, following hotel accounting policies.
• Maintain a balanced cash drawer and prepare daily financial reports.
• Handle billing inquiries and resolve discrepancies in a timely manner.

Administrative Tasks

• Maintain accurate and up-to-date records of guest information and preferences.
• Prepare reports on occupancy, guest feedback, and operational performance as required.
• Monitor and respond to emails and phone calls promptly and professionally.

Policy and Procedure Compliance

• Adhere to company policies and procedures, including those related to health, safety, and data security.
• Follow all standard operating procedures to ensure consistency in service delivery.

Additional tasks and responsibilities may be assigned to help achieve business requirements and objectives.

SUMMARY: The Steward Supervisor is responsible for overseeing the stewarding team to ensure cleanliness, hygiene, and organization of kitchen and back-of-house areas. This role involves supervising dishwashing, maintaining equipment, and managing inventory while adhering to health and safety standards. The Steward Supervisor plays a vital role in supporting kitchen operations and ensuring a smooth and efficient working environment.

REPORTS TO: Executive Chef

RESPONSIBLITIES:
Supervision and Team Management

• Supervise and coordinate the activities of the stewarding team, ensuring smooth operations.
• Assign daily tasks to team members and monitor their performance.
• Provide on-the-job training to stewards to ensure adherence to cleaning and sanitation standards.
• Conduct regular staff evaluations and provide feedback to improve team performance.

Operational Management

• Oversee the cleaning and sanitation of dishes, utensils, glassware, and kitchen equipment.
• Ensure all kitchen areas, storage spaces, and equipment are kept clean and organized.
• Coordinate the setup and breakdown of kitchen and service areas before and after shifts.
• Monitor garbage disposal and recycling processes to ensure compliance with waste management policies.

Inventory and Equipment Management

• Maintain and monitor inventory levels of cleaning supplies, detergents, and kitchen tools.
• Ensure all kitchen equipment is functioning properly and report any maintenance needs.
• Implement stock rotation practices to minimize waste and ensure the availability of necessary supplies.

Health and Safety Compliance

• Ensure adherence to health, safety, and hygiene regulations across all stewarding operations.
• Train the team on the proper handling of cleaning chemicals and safety procedures.
• Conduct regular inspections of the kitchen and back-of-house areas to identify and address safety concerns.

Collaboration and Communication

• Work closely with the kitchen and service teams to support smooth and efficient operations.
• Communicate effectively with other departments to address any operational needs or concerns.
• Assist in planning for special events by ensuring adequate resources and staffing are in place.

Administrative Duties

• Prepare and submit reports on inventory usage, equipment status, and team performance.
• Assist in creating staff schedules to ensure adequate coverage during operational hours.
• Maintain accurate records of cleaning activities, safety inspections, and incident reports.

Additional tasks and responsibilities may be assigned to help achieve business requirements and objectives.

SUMMARY: The Sous Chef is responsible for supervising kitchen operations, ensuring high-quality food preparation, and maintaining cleanliness and safety standards. This role involves managing kitchen staff, overseeing food prep and plating, controlling inventory, and collaborating with the Restaurant Manager to optimize menu pricing. The Sous Chef plays a vital role in ensuring an excellent dining experience by delivering timely and well-prepared dishes.

REPORTS TO: Executive Chef

RESPONSIBLITIES:
Kitchen Staff Management

• Manage kitchen staff and coordinate food orders to ensure timely delivery.
• Supervise food preparation and cooking to maintain quality and consistency.
• Train kitchen staff on food preparation and plating techniques.
• Schedule kitchen staff shifts to ensure smooth operations.

Food Quality and Presentation

• Check food plating and temperature to ensure adherence to standards.
• Establish portion sizes for menu items to maintain consistency.
• Monitor and control food waste and spoilage to manage costs effectively.

Inventory and Procurement

• Order food supplies and kitchen equipment as needed to maintain inventory.
• Store food products in compliance with safety practices, such as refrigeration standards.

Cost Management

• Keep weekly and monthly cost reports to monitor and manage food expenses.
• Collaborate with the Restaurant Manager to price menu items accurately and competitively.

Sanitation and Safety

• Maintain sanitation and safety standards in the kitchen area.
• Monitor cleanliness of the kitchen and its equipment to ensure a safe and hygienic environment.

Additional Responsibilities

• Perform other duties as assigned by management to support kitchen operations and achieve business objectives.

Additional tasks and responsibilities may be assigned to help achieve business requirements and objectives.

SUMMARY: The Bartender is responsible for delivering exceptional beverage service to guests in accordance with Explorar standards. This role involves preparing and serving beverages with precision and creativity, maintaining the bar’s cleanliness and organization, and ensuring a professional and welcoming atmosphere. The Bartender plays a critical role in creating memorable guest experiences through attentive service and strict adherence to beverage preparation and service guidelines.

REPORTS TO: Mixology Director, Restaurant Manager

RESPONSIBLITIES:
Bar Setup and Maintenance

• Set up the bar each shift, including unlocking liquor, icing, preparing glassware, and arranging juices and garnishes.
• Ensure compliance with Explorar’s Beverage Recipe Manual and Bar Guide for cocktail preparation, using the standard jigger at all times.
• Maintain cleanliness and sanitation of the bar area, including speed rails, counters, and ice bins, with assistance from the Night Bar Attendant.

Pool and Beach Service

• Set up the pool and beach areas, providing attentive guest service in these locations.

Order Management

• Accept and process drink orders from waitstaff via Comanche, ensuring accuracy and prompt service.
• Verify all drink orders are properly rung through the system before preparation.

Inventory and Requisitions

• Day Bartender: Receive and verify liquor deliveries against requisitions, reporting discrepancies to the Beverage Manager.
• Night Bartender: Requisition liquor to meet par levels as outlined in the par sheets and manage the bar’s end-of-shift closing and PR documentation.

Guest Service and Compliance

• Serve guests with professionalism and courtesy, adhering to Explorar’s standards of hospitality.
• Comply with the Beverage Department SOPs and Bartender Do’s and Don’ts Guidelines at all times.
• Display pride in personal appearance, the bar’s cleanliness, and the quality of service provided.

Security and Safety

• Ensure the bar area is secure, especially during night shifts.
• Follow sanitation and safety checklists to maintain a safe and hygienic environment.

General Responsibilities

• Perform additional duties as requested by management, provided they are safe and lawful.
• Understand that management reserves the right to amend the job description as needed.

Additional tasks and responsibilities may be assigned to help achieve business requirements and objectives.

SUMMARY: The Food & Beverage Attendant is responsible for delivering exceptional dining experiences by providing professional and courteous service to guests. This role involves serving food and beverages, maintaining cleanliness and presentation standards, and ensuring guest satisfaction. The F&B Attendant works closely with the restaurant team to uphold the highest standards of hospitality and contribute to the smooth operation of the dining outlet.

REPORTS TO: Restaurant Manager

RESPONSIBLITIES:
Guest Service

• Greet guests warmly and assist them with seating arrangements.
• Present menus, provide detailed information about menu items, and offer suggestions based on guest preferences.
• Take and accurately relay food and beverage orders to the kitchen and bar.
• Serve food and beverages promptly, ensuring proper presentation and quality.
• Respond to guest inquiries and resolve complaints in a professional and timely manner.
• Upsell menu items and promotions to enhance the guest dining experience and maximize revenue.

Operational Responsibilities

• Prepare and set up dining areas, including arranging tables, linens, silverware, and glassware.
• Maintain cleanliness and organization of dining areas, ensuring compliance with hygiene and safety standards.
• Assist in replenishing supplies, such as napkins, condiments, and other items as needed.
• Support the team during busy periods by assisting with clearing tables and resetting them for new guests.
• Ensure compliance with F&B service standards and policies at all times.

Cash Handling and Billing

• Process guest payments accurately using the Point of Sale (POS) system.
• Handle cash, credit cards, and room charges in accordance with hotel accounting procedures.
• Provide accurate billing information to guests and address any discrepancies.

Collaboration and Teamwork

• Work closely with kitchen and bar staff to ensure timely and accurate delivery of orders.
• Communicate effectively with team members to address guest needs and ensure smooth operations.
• Participate in pre-shift briefings to stay informed about menu changes, specials, and guest preferences.

Other Responsibilities

• Attend training sessions and team meetings as required to enhance service skills and product knowledge.
• Adhere to company policies and procedures, including those related to grooming, hygiene, and safety.
• Perform additional tasks as assigned by the supervisor or manager to support departmental goals.

Additional tasks and responsibilities may be assigned to help achieve business requirements and objectives.

SUMMARY: The Demi Chef is responsible for assisting in the preparation and presentation of high-quality dishes while maintaining kitchen hygiene and safety standards. This role involves supporting the Chef de Partie in day-to-day kitchen operations, ensuring consistency in food preparation, and contributing to a positive team environment. The Demi Chef plays a key role in delivering exceptional culinary experiences for guests.

REPORTS TO: Sous Chef, Executive Chef

RESPONSIBLITIES:
Food Preparation and Cooking

• Assist in preparing and cooking dishes according to recipes and presentation standards.
• Ensure consistency in taste, portioning, and presentation of all dishes.
• Prepare mise-en-place for assigned sections, ensuring readiness for service.
• Contribute to menu development by suggesting improvements and innovative ideas.

Kitchen Operations

• Support the Chef de Partie in managing the assigned kitchen section during service.
• Coordinate with other kitchen sections to ensure smooth workflow and timely delivery of orders.
• Monitor stock levels and notify the Chef de Partie of any shortages.
• Ensure all kitchen equipment is used correctly and maintained in good condition.

Hygiene and Safety

• Adhere to food safety and hygiene standards, ensuring all kitchen practices comply with regulations.
• Maintain cleanliness and organization of the assigned workstation and kitchen area.
• Ensure proper handling and storage of food items to prevent spoilage or contamination.
• Report any safety or maintenance issues to the supervisor immediately.

Teamwork and Collaboration

• Work collaboratively with other kitchen team members to ensure seamless operations.
• Assist in training and mentoring junior staff members as required.
• Participate in team briefings and training sessions to improve skills and knowledge.

Administrative Tasks

• Maintain accurate records of food preparation, including recipes and portion sizes.
• Assist in inventory management, including checking deliveries and monitoring stock rotation.

Additional tasks and responsibilities may be assigned to help achieve business requirements and objectives.

SUMMARY: The Chef de Partie (CDP) supports the Head Chef in a busy kitchen environment, ensuring high-quality food preparation and service. This role involves managing kitchen staff, maintaining hygiene standards, handling inventory, and staying updated on new recipes and techniques. The CDP is crucial in delivering exceptional culinary experiences and ensuring smooth kitchen operations.

REPORTS TO: Sous Chef and Executive Chef

RESPONSIBLITIES:
Kitchen Operations and Food Preparation

• Prepare the main components of meals, including garnishes and sweet courses.
• Ensure the availability of consumables and proper use of food stocks.
• Oversee the preparation of pastries, biscuits, and tea accompaniments.

Staff Management and Training

• Supervise and manage kitchen staff, providing work assignments and performance evaluations.
• Complete the induction process for new kitchen staff in coordination with management.
• Be available to cover responsibilities in the absence of the Deputy Executive Chef.

Hygiene and Safety Standards

• Enforce personal, kitchen, and food hygiene practices in compliance with standards.
• Ensure the proper and safe use of all kitchen equipment.

Coordination and Communication

• Liaise with the management team to ensure smooth operations in the dining room and kitchen.
• Maintain clear communication to facilitate efficient workflows and problem resolution.

Inventory and Equipment Management

• Monitor and maintain kitchen equipment to ensure proper functionality.
• Manage and account for all food stock and consumables issued to the kitchen.

Additional Responsibilities

• Take full responsibility for the smooth running of the kitchen, including team management and operational oversight.
• Perform other duties as assigned by management to support kitchen operations.

Additional tasks and responsibilities may be assigned to help achieve business requirements and objectives.

SUMMARY: The Assistant Manager of Sales is responsible for supporting the Sales Manager in achieving revenue targets and maintaining strong relationships with clients. This includes assisting in the development of sales strategies, managing key accounts, coordinating with internal departments, and identifying new business opportunities to drive hotel sales.

REPORTS TO: Director of Revenue

RESPONSIBLITIES:
Sales Strategy and Execution

• Assist in implementing sales strategies to achieve departmental and hotel revenue goals.
• Support the Sales Manager in preparing sales forecasts and budgets.

Client Relationship Management

• Maintain and strengthen relationships with key clients, ensuring satisfaction and repeat business.
• Respond to client inquiries, negotiate contracts, and ensure timely follow-up on leads.

New Business Development

• Identify and pursue new business opportunities in targeted market segments.
• Conduct market research to stay updated on trends, competition, and potential business leads.

Coordination and Collaboration

• Work closely with the Marketing, Reservations, and Revenue Management teams to align sales efforts with broader business objectives.
• Collaborate with the Events team to ensure seamless coordination for group bookings and events.

Reporting and Analysis

• Track and report on sales performance, including metrics such as revenue, occupancy, and conversion rates.
• Provide insights and recommendations based on sales data to optimize future strategies.

Representation

• Represent the hotel at trade shows, industry events, and client meetings as needed.
• Actively participate in sales meetings and provide updates on progress and challenges.

Team Support

• Provide guidance and support to junior sales team members, fostering their professional growth.
• Assist in training programs to improve sales techniques and product knowledge.

Additional tasks and responsibilities may be assigned to help achieve business requirements and objectives.

SUMMARY: The Chief Accountant is responsible for managing the day-to-day accounting operations of the hotel, ensuring accurate financial reporting, compliance with regulations, and adherence to company policies. This includes supervising the accounting team, maintaining financial records, and assisting in the preparation of budgets and financial statements.

REPORTS TO:
Financial Controller

RESPONSIBLITIES:

Accounting Operations Management

• Oversee operations of all accounting functions, including Accounts Payable, Accounts Receivable, Treasury, Fixed Assets, and month-end accruals and provisions.
• Ensure accurate and timely balance sheet reconciliations.
• Prepare and review journal records for general ledger, including intercompany transactions.
• Safeguard contracts and agreements, supervising accounting procedures and ledger preparations.
• Verify that general ledger and sub-ledger postings are accurate and that balances correspond, ensuring contra/clearance accounts are cleared at month-end.

Task Delegation and Problem Resolution

• Assign and delegate tasks to team members, following up to ensure correct completion within deadlines.
• Resolve departmental issues and implement retraining to prevent recurring problems.
• Act as the point of contact for queries related to employee and supplier payments.

Purchasing and Asset Management

• Authorize all purchase requests and purchase orders, rejecting incomplete or inaccurate submissions.
• Verify whether purchase requisitions fall under capital expenditure or expenses.
• Manage asset control and reporting, including CapEx reporting and ensuring fixed assets align with budgetary approvals.

Financial Reporting and Reconciliation

• Prepare monthly financial statements, verifying accuracy and completeness.
• Review and ensure proper booking of costs, including food and beverage costs and salary calculations.
• Review income journals and daily revenue reports, ensuring accurate entries.
• Verify proper booking of prepaid and accrued expenses, along with other allocated expenses.

Banking and Cashflow Management

• Review daily bank balances and transactions, preparing monthly bank and credit card reconciliations.
• Prepare cashflow statements and working capital schedules for submission to the Management Team.

Tax Compliance and Legislation

• Ensure prompt declaration and payment of sales tax, consumption tax, and payroll-related taxes.
• Verify compliance with tax matters in line with relevant legislation and deadlines.

System and Process Oversight

• Ensure smooth operation of the accounting computer system and proper preparation of records.
• Recommend and draft financial and accounting policies and procedures.
• Implement measures to improve operational efficiency in accounting processes.

Budgeting and Forecasting

• Assist in the preparation of yearly budgets, ensuring accuracy and adherence to organizational goals.
• Prepare actual and estimated working capital schedules for management review.

Team Leadership and Collaboration

• Act as a key liaison for financial queries across departments and with external stakeholders.
• Perform miscellaneous job-related duties as assigned by the Management Team.

Additional tasks and responsibilities may be assigned to help achieve business
requirements and objectives.

SUMMARY: The Financial Controller is responsible for providing comprehensive financial management to the organization. This includes overseeing financial reporting, budgeting, compliance, and internal controls to ensure the hotel’s financial health and operational efficiency. Additionally, the role focuses on effective cash management, leading special financial projects, and fostering a culture of financial responsibility through team leadership, policy development, and stakeholder communication. The Financial Controller plays a critical role in safeguarding the hotel’s assets, improving processes, and aligning financial strategies with business objectives.

REPORTS TO:
General Manager and Director of Development

RESPONSIBLITIES:

Comprehensive Financial Management:

• Financial Oversight: Oversee the preparation of all financial reports, including income statements, balance sheets, reports to shareholders, tax returns, and reports for government regulatory agencies.
• Budget Management: Prepare budgets by establishing schedules; collecting, analyzing, and consolidating financial data; recommending plans. Achieve budget objectives by scheduling expenditures, analyzing variances, and initiating corrective actions.
• Financial Reporting: Conduct month-end and year-end close processes, ensuring accuracy and timeliness.
• Compliance and Internal Controls: Establish and maintain robust internal controls and policies to ensure financial operations comply with applicable laws and regulations. Oversee compliance with tax filing and reporting requirements.
• Audit and Risk Management: Coordinate audits and implement risk management strategies to safeguard the hotels’ financial assets and ensure integrity in financial reporting.

Cash Management and Control

• Cash Flow Management: Oversee all aspects of cash management, including cash flow forecasting, to ensure adequate liquidity for operational needs and investment opportunities.
• Cash Handling and Transactions: Implement policies and procedures for the handling of cash transactions, ensuring accuracy, security, and compliance with accounting standards.
• Banking and Reconciliation: Manage banking relationships, oversee bank account activities, and ensure timely reconciliation of all transactions to maintain accurate financial records.

Special Projects

• Cleanup of Previous Accounts: Perform a detailed review and cleanup of historical financial records to correct any inaccuracies and ensure the integrity of financial data.
• Financial System Implementation: Lead the selection and rollout of a new accounting system, focusing on efficiency, data integrity, and integration with operational systems.
• Policy Development and Training: Develop financial policies, procedures, and SOPs to guide financial operations. Conduct training sessions for staff to ensure understanding and compliance.
• Operational Efficiency and Process Improvement: Streamline payment processes and financial operations, focusing on cash management practices, to enhance operational efficiency and financial control.
• Financial Education: Educate department heads and staff on financial management principles, budgeting, and cost control to foster a culture of financial responsibility.
• The Financial Controller will have the full support of the executive management team to successfully execute the responsibilities outlined. Recognizing the breadth of this role, especially in relation to the special projects, the Financial Controller is authorized to:
• Support and Authority: With executive support and approval, the Financial Controller has the authority to hire consultants, access necessary resources, and lead cross-functional initiatives to achieve financial and operational goals.

Additional Responsibilities

• Team Management: Lead and manage the finance team effectively to meet deadlines and coach team members towards excellence in their roles.
• Stakeholder Communication: Engage with stakeholders at various levels, ensuring clear and effective dissemination of financial information and strategies across the organization.

Additional tasks and responsibilities may be assigned to help achieve business
requirements and objectives.