Work in collaboration with management in creating an exciting, innovative, and
memorable pool experience for all guests. Lead a well-rounded and knowledgeable front-of house
team. Proper guest service requires an employee staff that is thoroughly trained in service
etiquette, product knowledge, and makes every effort to meet the needs of each and every guest.
You’ll act as an advocate for the pool, be a creator of ridiculously personal experiences, and
develop relationships with guests that will compel them to return.

ESSENTIAL DUTIES AND RESPONSIBILITIES:
Lead service education through:
o Daily line-ups.
o New pool attendant training programs.
o Ongoing development programs and seminars.
o Daily evaluation of restaurant service performance.
o Employee discussion and evaluations.

• Help meet budget in all areas of cost control with consistent focus on cost of sales and
payroll.
• Communicate with management, employees, and accounting staffs, identifying attractive
and developable personnel and providing necessary training as positions open.
• Help to fill any open positions with qualified candidates. All personnel should receive
regular, timely, and honest evaluations of their performance and potential.
• Monitor the cleanliness of all areas of the pool 
• Coordinate service area maintenance when necessary.
• Supervise all non-supervisory employees.
• Carry out supervisory responsibilities in accordance with Kimpton’s policies and applicable
laws.
• Assist with interviewing, hiring, and training employees; planning, assigning, and directing
work; appraising performance; rewarding and disciplining employees; addressing
complaints and resolving problems.

SPECIFIC EXPERIENCE WE’RE SEEKING:
• 1 year of experience in a similar supervisory role is preferred.
• Passion for creating and personalizing guest experiences.
• Highly motivated and flexible, with the ability to take initiative.
• Food Handler and Alcohol Awareness Certifications (if applicable).
• Ability to prioritize multiple tasks in a dynamic environment.
• Ability to learn, retain, and present product, menu, and allergy information to guests.
• Knowledge of or ability to learn the restaurant point-of-sale system.
• Excellent communication and presentation skills.
• Flexible schedule, able to work evenings, weekends, and holidays when needed.

QUALIFICATION REQUIREMENTS:
To perform this job successfully, an individual must be able to perform each essential duty
satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or
ability required. Reasonable accommodations may be made to enable individuals with disabilities
to perform the essential functions.

Education and/or Experience: 1 year of experience in a similar supervisory role is preferred.

Language Skills: Ability to read, write, and verbally communicate effectively and professionally
with other business departments, guests, and vendors. Ability to diplomatically deal with difficult
situations and people, while exhibiting a consistent level of professionalism.

Physical Demands: While performing the duties of this job, the employee is constantly required to
balance, reach, twist, stretch, push, pull, handle (hold, grasp, turn, or otherwise work with the hand
or hands), finger (picking, pinching, fine manipulation), stand, walk, see, hear, speak, and use
memory recall. The employee is occasionally required to climb stairs, collate/file, dial, and write.
The employee is minimally required to climb ladders, use a keyboard, and sit. The employee is
frequently required to lift and/or move 10-25lbs, occasionally lift and/or move up to 50lbs, and
minimally lift and/or move 75-100+lbs.

Mental Demands: While performing the duties of this job, the employee is constantly required to
produce detailed work, verbally communicate, have customer contact, and handle multiple
concurrent tasks and constant interruptions. The employee is frequently required to use math,
measurement and reasoning skills, and use written communication. The employee is occasionally
required to give presentations.

Work Environment: While performing the duties of this job, the employee may be continuously
exposed to odors, fumes, and noise. The employee will continuously use the restaurant point of
sale system, computer or computerized equipment, printer and fax may be required depending on
the position. The employee may be moderately exposed to heat, dampness, oil, grease, and
vibrations/shaking. The employee may be occasionally exposed to dirt.

Please note: management reserves the right to change, modify, and/or alter any of the duties
listed above to meet business demands.