Frenchman's Creek Beach & Country Club jobs in Palm Beach Gardens, FL

Job Title: Golf Service Attendant Department: Golf Operations Reports To: Director of Golf, Outside Services Manager FLSA Status: Non-Exempt SUMMARY: Assists the membership and guests with organizing their clubs, carts, and games before and after the completion of play. Also, ensures that the organization and operation of the practice range facilities runs efficiently and smoothly. ESSENTIAL DUTIES AND RESPONSIBILITIES: include the following. Other duties may be assigned. Must always be courteous, friendly, and attentive to membership needs. Keeps work area clean and organized at all times. Sets up a starter area with cups, lids, straws, towels, tees, scorecards, pencils, lemon wedges, and any other miscellaneous items. Keeps fleet of golf carts clean and maintained, batteries and tires charged for next day's use. Operates the club's beverage cart when needed. Attends the bag drop and staging area so that members' and guests' clubs are set to play before they are ready to go. Ensure that members and guests never handle their own bags. Sets up and/or arranges members' and guests' golf bags as requested. Assists the members and guests with any special requests. Properly stores members' clubs that use bag room facility. Sets up the driving range with golf balls/ball washers/towels/tees at the beginning of the day. Checks driving range and short game practice areas on an hourly basis. Responsible for the set up of the practice range facilities at the beginning of the day and the closing of the practice range at the end of the day. Keeps the practice facility organized: bag racks, range buckets, club washers, towels, tees. Responsible for the cleanliness of the teaching, practice facility storage shed as well as the golf balls being used on the practice facility. Must dig out all buried practice balls on a daily basis. Must remove and throw away all cut or worn practice balls on a daily basis. Regularly checks the perimeter of the practice facility for any errant shots. Responsible for the collection of golf balls off the practice facilities while removing all golf balls on scheduled maintenance days. Ensures that NO GOLF balls are left out Sunday evening since maintenance mows the practice facility on Mondays. Responsible for setting up the tables with umbrellas and chairs with cushions as well as the water stations at each end of the practice facility. Organizes the set-up of the professional's teaching area and all related teaching aids that may be used for personal instruction and/or clinics. Responsible for the monitoring and enforcing of the dress code policy and other practice facility rules. Keeps in contact with the golf shop, starter, and rangers via radio. QUALIFICATIONS 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. Must be knowledgeable with Golf Operations. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. EDUCATION AND/OR EXPERIENCE High school diploma or equivalent. Must be knowledgeable in Word, and Excel. Ability to pick up and learn other computer programs as may be required. LANGUAGE SKILLS Good spoken and written English skills. Must be able to write grammatically correct. MATHEMATICAL SKILLS Ability to add and subject two-digit numbers and to multiply and divide with 10s and 100s. Ability to perform these operations using units of American money and weight measurement, volume, and distance. REASONING ABILITY Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations. PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. While performing the duties of this job, the employee is regularly required to stand, walk, sit, use hands to finger, handle or feel, reach with hands and arms; climb or balance; stoop or kneel, crouch, or crawl; talk or hear; and taste or smell. The employee must regularly lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust to focus. WORK ENVIRONMENT The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. While performing the duties of this job, the employee is occasionally exposed to wet and/or humid conditions, moving mechanical parts, fumes or airborne particles, outside weather conditions, extreme cold, extreme heat, and risk of electrical shock. The noise level in the work environment is usually moderate. SAFETY Safety must be embraced by all employees. We need to work safely at all times and assist others to work safely by following departmental and company safety procedures.

In conjunction with the Director, the Human Resources Manager is responsible for the day to day administration of the Human Resources function while complying with all Federal, State and local laws by performing the following duties: ESSENTIAL DUTIES & RESPONSIBILITIES Manages the club's workforce programs; assists in the implementation and development of applicable policies and procedures; processes various labor reports and coordinates software applications to generate required information. Processes candidates and follows through the entire hiring process. Develops and places recruitment ads for all exempt and non-exempt staff; plans recruitment strategies; screens applicants and makes hiring recommendations. Explores recruitment and selection processes with others in the industry and recommends new strategies to the Director as appropriate. Conducts and reviews wage and benefit surveys; researches employee benefits enhancements. Coordinates and oversees all employee record-keeping functions including PTO requests and verifying accuracy through the payroll process. Runs and analyzes various employment-related reports, building and customizing reports using Excel, ADP and other apps and software to provide HR Director with real-time data and analytics. Extensive use of Excel utilizing basic functions and reporting will be required in this role. Continually reviews and assists in updating the employee handbook, s and employment related policies; assists in the management of the club's progressive discipline program. Administers the club's group insurance, unemployment, 401k plan, and related benefits programs and communicates benefits information to staff. Coordinates open enrollment meetings. Oversees HR Coordinator activities along with Director to ensure processes are followed and deadlines are met. Manages the employee evaluation program. Works with the management team and the HR Director to ensure completeness and fairness of the process on an annual basis. Keeps current with ever-changing laws and regulations relating to employees; assures compliance with these laws and regulations. Maintains a fair and consistent progressive discipline process, participating as required. Counsels and advises on team member issues, and escalates to HR Director as appropriate. Provides general property orientation for new employees; assists in the development and implementation of within-department orientation and training programs. Responsible for the administration of H2B program including legal filings, interviews, offer letters, transportation, onboarding, outings and relationships throughout the season. Develops forecasts of short and long term staffing needs in collaboration with the HR Director. Conducts investigations of reported conduct as needed to ensure a healthy, non-hostile workplace for all employees. Assists Director with employee recognition and retention programs including OGO, Employee of the Year, length of service, suggestions, employee referrals, etc. Organizes employee activities such as the holiday and summer parties, employee golf outing, management retreat and/or dinners, employee recognition functions and other outings and employee engagement as appropriate. Coordinates with the Communication Department to produce the monthly employee newsletter and employee posters in the Employee Lounge. Collaborates with HR Director to prepare and adhere to departmental budget. Process work-related injury claims to ensure integrity, on-going case management and reporting compliance including the OSHA 200 Log. Works with the Club's Safety Coordinator to ensure a safe workplace while sitting in on quarterly meetings of the committee. Manages the Drug Free Work Place Program under Director guidance and applicable laws. Participate in annual 401k audit. Provides all requested files and documents. Works with auditors while on site. Conducts and/or reviews exit interviews, charting trends and developing strategies as appropriate. Performs special projects as assigned by the Director of Human Resources or General Manager. Education / Experience Degree or Certification in Human Resources required Minimum of 5 years related experience in an HR supervisory role, preferably in a private club, hotel or resort setting PHR/SPHR certification preferred Qualifications 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. Complete knowledge of applicable Federal, State and local employment laws Experience with immigration visas desirable Proficient in Microsoft Word, Excel and Power Point Knowledge of HRIS systems required, ADP Workforce Now strong preference Membership in SHRM required Physical Requirements (The physical requirements described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.) Must be able to sit for extended periods Regularly required to use hands to type, reach, feel and handle. Repetitive motion required. Normal hearing range required Specific vision abilities required by this job include close vision Exposure to different temperatures of heat or cold, smells and sounds Must be able to lift and move up to 25 lbs. Language Skills: Ability to read, analyze and interpret general business periodicals, manuals, technical procedures or governmental regulations. Ability to write reports, business correspondence, procedures, employee manuals and job descriptions. Ability to effectively present information and respond to questions from managers and employees. Mathematical Skills: Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions and decimals. Ability to compute rate, ratio and percent. Ability to apply mathematical concepts to invoicing, billing reconciliations, and analyze large data sets. Extensive use of Excel will be required in this role. Reasoning Ability: Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to understand, interpret and follow a variety of instructions furnished in written, oral, diagram or schedule form.

Job Title: Concierge Receptionist

Job Title: Maintenance Manager Department: Engineering Reports To: Chief Engineer FLSA Status: Exempt SUMMARY: S upervises maintenance operations for exterior and interior facilities, including electrical, refrigeration, plumbing, heating, cooling, structural, ground care, parking areas, and other maintenance work necessary to maintain the property in an optimum and efficient condition. Responsibilities include but are not limited to: Keep the Engineering shop in accordance to safety and FCC standards, working with staff to execute work orders, purchase parts and materials for the performance of the work, enforce safety and perform regular training of the personnel. ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned. Responsible for safety (monitoring and mentoring) of maintenance staff. Check on personnel in the evenings and weekends as needed. Keeping track of tools / operational tool storage. Ensuring engineering technicians have the right tools for the job Manages day-to-day operations via CMMS, warrantying the execution of work orders to Frenchman's Creek Standards. Oversees the execution of work orders via CMMS to Frenchman's Creek Standards. In conjunction with the Chief Engineer, provides monthly safety training to staff. Ensure timely response to service requests by employees and management to include repair or replacement of all interior fixtures and furnishings. Provide training as needed for staff development. Assists Engineering Manager with management and schedule of all work to be done daily at a minimum of inconvenience to guests and employees. Oversees personnel in completion of jobs and ensure they have the tools and parts necessary for a successful project or repair. Provides troubleshooting assistance to staff. Manages Engineering shop ensuring it is held to the highest standards of safety and 5S program principles. Manages inventory of shop consumables, PPE, and tools. Orient new staff and development of existing staff. Manages the maintenance and repair of air conditioning, heating, ventilation, and refrigeration systems. Supervises vendor activity on site. Procuring supplies as needed for the completion of work orders and supply coordination with Engineering staff. On call for after-hour emergencies as scheduled, as well as is part of the on-call for Hurricane Preparation Plan. Manages appropriate equipment operating logs. Maintain a clear, organized, and safe shop facility. Maintain adequate inventory of parts, tools, and supplies. Supervises and directs maintenance staff in daily activities. Maintain a clean and orderly work area free of hazards. Perform other duties as assigned. Provides departmental and performance reports to Chief Engineer. SUPERVISON EXCERSIZED All technical levels of engineering, contractors, and contract labor. EDUCATION AND/OR EXPERIENCE A high school diploma or equivalent. Mechanical or equivalent training in the following: Chill water systems, refrigeration, boilers, plumbing, air conditioning, general building, and construction. Higher education or experience of such kind and amount as to provide a comparable background is required. Must have license where required or qualifications to become licensed. Knowledge of HVAC, refrigeration, and general repairs is required. OSHA 10 hour - Required EPA 608 - within 1 year CPO - within 1 year LANGUAGE SKILLS Fluent in English. Spanish is a plus. REASONING ABILITY Ability to solve practical problems, collect data, establish existing and deal with several abstract and concrete variables where limited standardization exists. Ability to interpret an extensive variety of instructions in diagram, written, and oral form. PHYSICAL DEMANDS The employee is regularly required to stand, walk, sit, use hands to finger, handle or feel, reach with hands and arms, climb or balance, stoop or kneel, crouch, crawl, talk, hear, taste, and smell. The employee must regularly lift and/or move up to 50 lbs, and occasionally lift and/or move up to 50+ lbs. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust to focus. WORK ENVIORNMENT The work environment is of those characteristics to fulfill the above objectives. The noise level in the work environment is usually moderate. SAFTY Safety must be embraced by all employees. We always need to work safely and assist others by following departmental and company safety procedures.

Job Title: Facilities Shift Engineer II Department: Engineering Reports To: Chief Engineer FLSA Status: Non-Exempt The Shift Engineer II is an entry-level position designed to build foundational skills in facility maintenance. This role supports the Engineering team by performing preventive, predictive, and routine maintenance tasks, as well as basic repairs under supervision. The position emphasizes learning departmental safety standards, applying technical knowledge in practice, and contributing to the upkeep of core building systems while supporting senior engineers. Essential Duties and Responsibilities Perform routine preventive maintenance, inspections, and minor repairs on facility equipment and systems. Assist with pool operations, including cleaning, water testing, and filter maintenance. Carry out basic HVAC upkeep, such as filter changes and thermostat checks. Support building upkeep with general tasks such as painting, drywall repair, and light carpentry. Perform basic plumbing and electrical tasks (e.g., unclogging drains, replacing light bulbs, outlet covers). Address minor safety hazards and escalate larger issues to Supervisors. Assist with moving furniture, setting up for events, and providing general engineering support. Maintain tools and work areas in good condition. Use CMMS to receive, document, and complete work orders. Support senior staff on complex tasks, gaining hands-on training. Maintain Engineering Shop by departmental safety standards, OSHA compliance, and 5S practices. Qualifications 0-5 years of experience in maintenance, construction, or related handyman services. High school diploma or equivalent required. Basic knowledge of carpentry, plumbing, and electrical work. Proficiency with hand and power tools. Ability to perform physical tasks in both indoor and outdoor environments. Strong communication and interpersonal skills. Attention to detail and willingness to learn. CPO Certificate preferred. OSHA 10 Hour Required. Performance Expectations Completes assigned work consistently and safely. Requires supervision for advanced troubleshooting but demonstrates steady progress toward independence. Shows reliability, adaptability, and commitment to departmental standards. Language Skills Fluent English. Physical Demands Throughout the full duration of each shift, the employee is regularly required to stand, walk, sit, use hands to finger, handle or feel, reach with hands and arms, climb or balance, stoop, kneel, crouch, crawl, talk, hear, taste, and smell. The employee must be able to regularly lift and/or move up to 25 lbs. and occasionally lift and/or move up to 50+ lbs. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. Work Environment The work environment includes conditions necessary to fulfill the above objectives. The noise level in the work environment is usually moderate. Safety Safety must be embraced by all employees. We always work safely and assist others to do the same by following departmental and company safety procedures.

Job Title: Steward Department: Food & Beverage Reports To: Executive Steward FLSA Status: Non-Exempt SUMMARY: Under the supervision of the Stewarding Supervisor, the associate is tasked with comprehensive cleaning, sanitization, storage, and maintenance of all dishes, glassware, utensils, pots, and back of the house (BOH) areas. ESSENTIAL DUTIES AND RESPONSIBILITIES: The exhibit was conducted in accordance with all health department regulations, as well as the departmental policies and procedures of Frenchman's Creek & Country Club. Cleaning and Sanitizing: Properly clean and sanitize all kitchen areas, including restaurants, the banquet department, and bar equipment. This includes dishes, glassware, utensils, pots, hot/cold boxes, and displays. Restock items as necessary. Dish Machine Operation: Operate dish machines according to company and manufacturer specifications. At the end of each shift, break down, clean, and sanitize the dish machine. Detergent and Sanitizer Use: Use the correct measurements of detergent and sanitizer in the dishwasher and three-compartment sink. Inspect, pull, and stack cleaned items, returning soiled items for re-scrubbing and re-washing. Rack and spray all racked items with hot water to loosen and remove food residue. Also, sort, soak, and wash or re-wash silverware. Break down dirty bus tubs. Floor Maintenance: Clean and maintain floors throughout the kitchen and other areas as needed. Trash Management: Remove and empty trash cans, ensuring that the dumpster area is clean. Compliance: Adhere to all regulations and procedures of the Food and Beverage Department, ensuring compliance with government regulations and sanitation guidelines. Equipment Maintenance: Ensure that all equipment is properly maintained, reporting any issues to the appropriate staff. Inventory Management: Ensure that the inventory of stewarding items is organized and that storage areas are clean and labeled. Organizational Skills: Display superior organizational and time management skills. Attendance: All associates are responsible for clocking in and out of their shifts and authorized breaks. It is essential to sign in and out on the department's physical assignment sheets. Additional Duties: Additional responsibilities may be allocated by the director of the department. QUALIFICATIONS: Professionalism: Maintain a positive demeanor characterized by excitement, enthusiasm, and an outgoing personality, while projecting professionalism. Team Interaction: Interact effectively with a diverse team of individuals. EDUCATION AND/OR EXPERIENCE: High school diploma or equivalent and related experience are preferred. Knowledge of basic kitchen sanitary guidelines and basic dish machine operations is preferred. LANGUAGE SKILLS: Communicate in English, listen attentively, and engage in conversation. PHYSICAL DEMANDS: In the performance of this role, associates are frequently required to stand, walk, utilize their hands for tasks such as gripping or feeling, reach with their hands and arms. Furthermore, associates are often required to lift and/or move items weighing up to 50 pounds. The specific visual capabilities necessary for this position include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. WORK ENVIRONMENT:The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is occasionally exposed to wet and/or humid conditions, moving mechanical parts, fumes, or airborne particles, outside weather conditions, extreme cold, extreme heat, and risk of electrical shock. The noise level in the work environment is usually moderate. SAFETYSafety must be embraced by all employees. We need to always work safely and assist others to work safely by following departmental and company safety procedures.

Job Title: Food Server Department: Food & Beverage Reports To: Food & Beverage Manager FLSA Status: Non-Exempt SUMMARY: Serves meals to members and guests in dining outlet. ESSENTIAL DUTIES AND RESPONSIBILITIES: include the following and other duties may be assigned. Presents menu, answers questions, and makes suggestions regarding food and service. Greets members by name, greets members' guests and family by learning names from reservation sheet, asking management, or other staff members. Learns daily food, drink, wine and/or beverage specials to present to members and/or their guests. Attends daily line ups at scheduled time. Learns members' food and/or drink preferences and records them for other team members. Enters guest's food orders and drink orders on I-Pad, writes or enters through POS system. Garnishes and decorates dishes preparatory to serving. Serves members from chafing dish to table. Carves meats, fish and fowl, and prepares flaming dishes and desserts at member's table. Observes members and guests to respond to any additional requests and to determine when meal has been completed. Ladles soup, tosses salads, portions pies and desserts, brews coffee, and performs other services as determined by food and beverage outlet size and practices. Follows up with members/guests during their dining experience. Clears and resets counters or tables at conclusion of each course. Responsible to set up and breakdown of restaurants based on daily functions - moving tables, chairs, decorations, or any other item that may be required to enhance or change the dining or event experience. Adheres to Frenchman's Creek personal appearance standards. Adheres to Frenchman's Creek safety standards. QUALIFICATIONS To perform this job successfully, this individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skills, and/or abilities required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. EDUCATION AND/OR EXPERIENCE High school diploma or equivalent and minimum of 6 months prior experience in a club or dining establishment. Must be knowledgeable in Word, and Excel. Ability to pick up and learn other computer programs as may be required. LANGUAGE SKILLSGood spoken and written English skills. Must be able to write grammatically correctly. MATHEMATICAL SKILLSAbility to apply concepts such as fractions, percentages, ratios, and proportions to practical situations. REASONING ABILITY Ability to define problems, collect data, establish facts, and draw valid conclusions. Ability to interpret an extensive variety of technical instructions in mathematical or diagram form and deal with several abstract and concrete variables. PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand, walk, sit, use hands to finger, handle or feel, reach with hands and arms; climb or balance; stoop or kneel, crouch, or crawl; talk or hear; and taste or smell. The employee must regularly lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust to focus. WORK ENVIRONMENT The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is occasionally exposed to wet and/or humid conditions, moving mechanical parts, fumes, or airborne particles, outside weather conditions, extreme cold, extreme heat, and risk of electrical shock. The noise level in the work environment is usually moderate. SAFETYSafety must be embraced by all employees. We need to always work safely and assist others to work safely by following departmental and company safety procedures.

Job Description The Wellness & Spa Attendant at the Wellness Center will provide and ensure a positive first impression to the Club's Members and guests by delivering an enthusiastic, courteous and friendly disposition and warm consistent greeting. This position will handle numerous responsibilities including POS, setting appointments and taking registrations, facility preparation and interaction with Members and guests. ESSENTIAL DUTIES & RESPONSIBILITIES Opens and closes the Wellness Center according to the SOP. Monitors Locker Rooms and Wellness Center according to the daily checklists. Attend to laundry: remove dirty towels and delivery to laundry room, keep rotating washer/dryer, fold and restock areas accordingly Continually follows the Wellness Center Core Values: Keep it safe, clean, friendly, work as a team and understand your are the RPYCC experience with each Member encounter. Assists Members and guests with appointments and purchases. Assists Members with inquiries regarding all Club functions at the Yacht or Country Club. Promotes activities, programs and events at the Club. Ensures we have correct par levels of all operating supplies and marketing materials at all times. Answers the phone with a friendly and uniform greeting as per the SOP. Takes reservations for fitness training and massage appointments through Jonas. Refers Members in need of dining or event reservations to the Member Services Attendant at the Yacht Club. Has knowledge of information and pricing of all activities, programs and events at the Club. Knows, monitors and enforces the rules and regulations of the Wellness Center. Uses proper procedures in Jonas for billing, reports, credit book, gift certificates and membership lookup. Enforces sign in and guest procedures at the Wellness Center. Greets Members by name (Mr., Mrs., Dr.) with a consistent and sincere greeting, and knows their needs all while continuing to strive for perfection. Uses Member's names as much as possible throughout their visit. Keeps work area clean and organized at all times. Document accurate record of hours worked, services provided and classes taught for payroll. Maintains a professional appearance and is in proper uniform at all times. This includes proper grooming, shirts pressed and tucked in and name tag worn. Any and all other tasks assigned by the Director of Sports or General Manager. Education / Experience High school diploma of general education degree (GED) Minimum of 6 months related experience, preferable in a private club wellness/spa setting Fitness or personal training education or certifications a plus Qualifications Proficient in Microsoft Word, Excel and Power Point Knowledge of Jonas POS system preferred Excellent customer service skills Physical Requirements (The physical requirements described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.) Must be able to lift and move up to 30 lbs. Frequent reaching, bending, turning, and stooping Must be able to sit for extended periods Repetitive motion required including computer entry Normal vision and hearing ranges required 5/1/2021

FRENCHMAN'S CREEK JOB DESCRIPTION Job Title: Low Voltage Electrician Department: Engineering Reports To: Chief Engineer FLSA Status: Non-Exempt The AV Technician is a hands-on professional responsible for operating, maintaining, and troubleshooting a variety of commercial AV systems, including 70V audio, digital signage, Crestron and QSC automation, Zoom Rooms, and projection systems. This role includes training staff and guests, supporting assistive listening devices, and managing AV networking with Netgear and Cisco. Strong technical skills, customer focus, and the ability to work independently or as part of a team in a fast-paced environment are essential. ESSENTIAL DUTIES AND RESPONSIBILITIES: include the following. Other duties may be assigned. Maintains, troubleshoots, and repairs low voltage infrastructure. Provides low voltage electrical support to the Engineering Department. Maintain Electrical Equipment. Perform routine maintenance and repairs on installed systems. Diagnose and troubleshoot malfunctions in wiring, connections, and devices. Maintain accurate records of installations, maintenance, and service activities. Complete necessary paperwork such as work orders, inspection checklists, and service reports. Operate, maintain, and troubleshoot various AV systems, ensuring seamless functionality during daily operations and special events. Provide end-user training and support for staff and guests on AV systems and components. Install, configure, and support 70V distributed audio systems. Manage and support digital signage systems across multiple locations. Operate and troubleshoot Crestron and QSC automation systems, including control of lighting, AV, and environmental settings. Integrate and maintain shade control systems. Set up and support conferencing technologies, including Zoom Rooms and other video conferencing platforms. Maintain assistive listening systems to ensure ADA compliance and user accessibility. Deploy and manage wired and wireless microphone systems. Collaborate with IT to ensure proper AV system networking using Netgear and Cisco switches. Support and configure room scheduling systems, primarily using Crestron platforms. Operate and maintain projection systems for presentations, events, and meetings. Document and maintain records of AV configurations, system updates, and user guides. QUALIFICATIONS: To perform this job successfully, this individual must be able to perform each essential duty satisfactorily. The ideal candidate brings proven experience with commercial AV systems in corporate, hospitality, or educational settings, along with proficiency in Crestron and QSC automation platforms. They possess strong networking knowledge, particularly with Netgear and Cisco switches, and hands-on expertise in 70V audio, digital signage, and conferencing technologies. Excellent troubleshooting and communication skills are essential, as is the ability to perform physically demanding installation tasks. Industry certifications such as CTS, Crestron, or Cisco are a plus. Must be proficient in PC applications and hardware configurations. Requires excellent interpersonal communication skills. Detail oriented. EDUCATION AND/OR EXPERIENCE: MIS degree or a minimum of 3 years of related experience in the technology field in a club or hotel environment preferably. LANGUAGE SKILLS: Ability to read, analyze, and interpret general business periodicals, professional journals, and technical procedures. Ability to write reports, business correspondence, and procedure manuals. Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public. PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform essential functions. While performing the duties of this job, the employee is regularly required to sit; use hands to finger, handle, or feel; and talk or hear. The employee is occasionally required to stand; walk; reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl; and taste or smell. The employee must occasionally lift and/or move up to 10 pounds. Specific vision abilities required by this job include close vision, peripheral vision, depth perception, and the ability to adjust focus. WORK ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform essential functions. SAFETY: Safety must be embraced by all employees. We need to always work safely and assist others to work safely by following departmental and company safety procedures.

FRENCHMAN'S CREEK JOB DESCRIPTION Job Title: Hostess Department: Food & Beverage Reports To: Food & Beverage Manager of Designated Outlet FLSA Status: Non-Exempt The Hostess is the first point of contact for members and guests dining at the Club. This role is responsible for creating a warm, welcoming, and professional first impression, managing reservations and seating charts, and assisting in the smooth flow of front-of-house operations. The Hostess also plays a critical support role in daily service preparation, including printed materials, seating coordination, and communication between the service, concierge, and culinary teams. The ideal candidate will embody gracious hospitality, uphold the highest standards of service and appearance, and represent the Club with poise and professionalism at all times. ESSENTIAL DUTIES & RESPONSIBILITIES: Greet all members and guests with a friendly, professional, and polished demeanor. Maintain an accurate and organized seating chart and reservation system. Coordinate with servers and managers to manage wait times and seating flow. Communicate seating flow and reservation pacing to the culinary team throughout service. Relay all special requests, dietary needs, allergies, and other relevant member preferences to both front- and back-of-house teams. Escort members to tables and ensure proper menus are presented. Answer phone calls promptly and professionally, using standardized club greetings and excellent phone etiquette. Work closely with the Concierge Team to ensure reservation information is accurate and up-to-date across all platforms. Monitor dining areas to ensure tables are turned and reset efficiently. Page Break Keep the host stand and entrance area clean, organized, and presentable at all times. Assist with special events and member recognition as needed. Stay informed of daily specials, club events, and member preferences. Address member concerns with professionalism and immediately notify a manager if needed. Support team with opening and closing side duties as assigned. SERVICE SUPPORT RESPONSIBILITIES: Print and distribute all necessary service documents, including: Breakfast, lunch, and dinner menus Daily lunch and dinner specials menus Happy hour menus Wine lists Survey cards Refire tickets Allergy tickets Dietary restriction forms Floor plans Buffet signage (if applicable) QUALIFICATIONS: Previous hosting or front-of-house restaurant experience preferred, especially in fine dining or private clubs. Excellent communication and interpersonal skills. Must demonstrate exceptional grooming, hygiene, and dress standards, always presenting a polished and professional appearance. Must maintain excellent phone etiquette and consistently use standardized greeting protocols. Ability to multi-task and remain composed in a fast-paced environment. Page Break Strong organizational skills and attention to detail, particularly in managing service materials and member requests. Comfortable working in coordination with multiple departments including Concierge, Culinary, and Management. EDUCATION & REQUIREMENTS: High school diploma or equivalent required. Flexible availability including evenings, weekends, and holidays. Must adhere to club dress code and grooming standards at all times. Commitment to providing exceptional service to a discerning membership. LANGUAGE SKILLS: Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. Ability to write reports, business correspondence, and procedure manuals. Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the public. REASONING ABILITY: Analyze problems, identify alternative solutions, project consequences of proposed actions, recommend best options and implement approved solutions in support of goals. Communicate clearly and concisely, both orally and in writing. Establish and maintain effective working relationships with those contacted in the course of work. PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Performing the duties of this job, the employee is regularly required to sit and talk or hear. The employee is occasionally required to stand and walk. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision and the ability to adjust focus. WORK ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations Page Break may be made to enable individuals with disabilities to perform the essential functions. The noise level for this environment is usually moderate. SAFETY: Safety must be embraced by all employees. We always need to work safely and assist others to work safely by following departmental and company safety procedures.

Job Title: Facilities Shift Engineer I Department: Engineering Reports To: Chief Engineer FLSA Status: Non-Exempt The Shift Engineer works both independently and collaboratively with other team members to perform preventative, predictive, and routine maintenance tasks across the property. They perform complex repairs, provide technical knowledge, and deliver a high standard of quality work. This position ensures the reliability and compliance of core building systems, timely repairs, and upholds departmental safety and quality standards. Essential Duties and Responsibilities Perform carpentry, plumbing, electrical, and required maintenance activities. Repair broken or leaking plumbing fixtures and prevent water damage. Perform basic electrical repairs, including outlets, switches, and lighting fixtures. Address potential safety hazards or report them to management for larger issues. Repair doors, hinges, drawers, handles, and furniture. Perform tile installation and repair and any other required repairs. Troubleshoot and execute mechanical equipment repairs. Maintain and oversee pool systems, including water chemistry balancing and regulatory compliance. Utilize CMMS for work order management and reporting. Ensure adherence to regulatory requirements and internal quality benchmarks. Apply specialized technical knowledge to improve system reliability and efficiency. Provide dependable engineering support during events and special projects. Assist with special projects assigned by Management. Ensure work areas are cleaned upon task completion. Troubleshoot, plan, and execute minor mechanical repairs. Maintain Engineering Shop by departmental safety standards, OSHA compliance, and 5S practices. Qualifications 5+ years of experience in maintenance, building engineering, or a related field. High school diploma or equivalent required; advanced technical training preferred. Proficient in CMMS and preventive maintenance programs. Strong knowledge of safety standards and communication skills. Ability to perform physical tasks in both indoor and outdoor environments. Attention to detail and a commitment to high-quality workmanship. Adherence to safety protocols and company procedures. Previous experience in a maintenance or engineering environment preferred. Ability to maintain a professional appearance and demeanor. CPO Certificate preferred. OSHA 10 Hour Required. Performance Expectations Works independently, delivering consistent, high-quality results. Serves as a role model for safety, professionalism, and continuous improvement. Provides technical leadership and mentorship within the department. Language Skills Fluent English. Physical Demands Throughout the full duration of each shift, the employee is regularly required to stand, walk, sit, use hands to finger, handle or feel, reach with hands and arms, climb or balance, stoop, kneel, crouch, crawl, talk, hear, taste, and smell. The employee must be able to regularly lift and/or move up to 25 lbs. and occasionally lift and/or move up to 50+ lbs. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. Work Environment The work environment includes conditions necessary to fulfill the above objectives. The noise level in the work environment is usually moderate. Safety Safety must be embraced by all employees. We always work safely and assist others to do the same by following departmental and company safety procedures.

FRENCHMAN'S CREEK JOB DESCRIPTION Job Title: Golf Course Groundskeeper Department: Golf Course Maintenance Reports To: William Schmit FLSA Status: Non-Exempt SUMMARY: To safely operate a variety of power-driven golf course maintenance equipment to achieve course grooming to standards established by management. To uphold and assure compliance with company and departmental policies and procedures. ESSENTIAL DUTIES AND RESPONSIBILITIES: Check machinery before using and before storing it in the maintenance building. Operate small equipment such as weedeaters, edgers, blowers, etc. Operate golf carts, mowers, and other machines necessary for golf course maintenance. Thoroughly cleans each piece of equipment after use ensuring that all trash, grass clippings have been washed off to prevent corrosion or harmful buildup of debris. Report any malfunction to the mechanic or supervisor immediately. Report any physical damage to equipment or turf to the supervisor and/or mechanic so the damage can be repaired. Rake bunkers, pick up debris and pulls weeds. Change the water, soap, and towel for each ball washer. Move the markers and cups when necessary. Replace the flag on the pin when necessary. Report any insect or animal damage to the supervisor. Observe and follow all requirements for the safe operation of equipment including the use of prescribed personal protective equipment. Pick up trash, windfalls or anything that would be out of place affecting the appearance or liability of the golf courses. Follows all instructions pertaining to the golf course maintenance operation assigned by the supervisor. Report any problems to Director or Superintendent. Adheres to Frenchman's Creek safety standards as well as the Frenchman's Creek appearance standards. QUALIFICATIONS: To perform this job successfully, the individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skills, and/ or abilities required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. EDUCATION AND/OR EXPERIENCE: High school diploma or equivalent. MATHEMATICAL SKILLS: Ability to apply concepts such as fractions, percentages, and proportions to practical situations. REASONING ABILITY: Ability to define problems, collect data, establish facts, and draw valid conclusions. PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand, walk, sit, use hands to finger, handle or feel, reach with hands and arms; climb or balance; stoop or kneel, crouch, or crawl; talk or hear; and taste or smell. The employee must regularly lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust to focus. WORK ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is occasionally exposed to wet and/or humid conditions, moving mechanical parts, fumes or airborne particles, outside weather conditions, extreme cold or heat. The noise level in the work environment is usually moderate. SAFETY: Must be embraced by all employees. We need to work safely at all times and assist others to work safely by following departmental and company safety procedures.

Job Title: Senior Sous Chef Department: Culinary Reports To: Chef De Cuisine, or Executive Chef FLSA Status: The Senior Sous Chef is a key culinary leader responsible for overseeing multiple outlets or major areas of the kitchen at Frenchman's Creek Beach & Country Club. This position acts as the second-in-command to the Chef de Cuisine and supports the Executive Culinary team in delivering excellence in food quality, execution, staff leadership, safety, and member satisfaction. The Senior Sous Chef provides high-level culinary guidance, leads Sous Chefs and Chefs de Partie, drives team development, and ensures operational readiness across all culinary functions. This role requires advanced culinary expertise, strong administrative skills, and the ability to lead a large, diverse team in a luxury club environment. ESSENTIAL DUTIES AND RESPONSIBILITIES: Oversee daily kitchen operations across multiple stations or outlets. Ensure consistency, precision, and excellence in all culinary production. Lead execution of à la carte service, banquets, buffets, seasonal events, and high-profile functions. Maintain operational efficiency through scheduling, workflow organization, and real-time service management. Directly lead Sous Chefs, Chefs de Partie, and Cooks I-III as part of a structured culinary hierarchy. Conduct daily leadership walkthroughs, pre-shift meetings, and staff coaching. Support performance evaluations, corrective actions, and mentorship programs. Cultivate a culture of respect, professionalism, accountability, and growth. Collaborate with Chef de Cuisine and Executive Chef on menu planning, seasonal development, tastings, and innovation. Ensure menu items reflect Frenchman's Creek's culinary identity, quality, and presentation standards. Train team members on new dishes, techniques, and equipment. Assist in managing food cost, labor cost, and kitchen operating budgets. Oversee inventory accuracy, waste tracking, and ordering adherence. Maintain par levels and purchasing communication for assigned areas. Support schedule creation and staffing plans based on volume forecasts. Uphold Frenchman's Creek culinary standards and ensure proper flavor profiles, technique, and presentation. Assist in controlling food and labor costs within established goals. Enforce HACCP, ServSafe, and all health department policies. Maintain proper sanitation, equipment cleanliness, and kitchen organization. Promote a clean and safe working environment at all times. Ensure accurate inventory rotation, proper storage, and waste reduction. Offer input on improvements to efficiency, workflow, and guest offerings. Foster a professional culture grounded in teamwork, respect, and quality. Ensure recipe accuracy, plate presentation standards, and portion control. Monitors inventory and communicate shortages or par level needs. Ensures efficiency of service, especially during peak hours and events. Follows company policy and procedures. SUPERVISORY RESPONSIBILITIES Supervises Sous Chefs, Chefs de Partie, and Cook I-III staff. Responsible for training, scheduling input, hiring support, coaching, corrective action, and leadership development. QUALIFICATIONS Knowledge of advanced culinary techniques and modern cooking methods. Strong leadership presence with proven ability to run large-scale operations. High-level organizational, administrative, and communication skills. Ability to thrive under pressure and maintain impeccable standards. Flexibility to work long hours, nights, weekends, holidays, and peak-season demands. EDUCATION AND/OR EXPERIENCE Experience: 7-10 years of progressive culinary experience, including 3+ years in a supervisory or Sous Chef role within a luxury resort, private club, or fine dining environment. Education: Culinary degree or certification preferred. LANGUAGE SKILLS Ability to read, write, and speak in English preferred. MATHEMATICAL SKILLS Ability to measure and calculate ingredients, adjust recipes, and follow portioning guidelines. REASONING ABILITY Able to troubleshoot, adapt to changing needs, solve problems with sound judgment and make appropriate leadership decisions. PHYSICAL DEMANDS While performing the duties of this job, regularly required to stand, walk, use hands, reach, stoop, kneel, crouch, talk, hear, taste, and smell. Must regularly lift and/or move up to 25 lbs, and occasionally up to 50 lbs. WORK ENVIRONMENT Exposure to hot and cold conditions, moving mechanical parts, humidity, and airborne particles may occur. Noise level is usually moderate to high. SAFETY We need to always work safely and assist others to work safely by following departmental and company safety procedures.

Job Title: Assistant Superintendent Department: Golf Course Maintenance Reports To: Director of Agronomy FLSA Status: Salary/Exempt SUMMARY: Assists the Director of Agronomy and the Golf Course Superintendent with the overall maintenance of Frenchman's Creek Golf Course and upholds and assures compliance with all company and departmental policies and procedures. ESSENTIAL DUTIES AND RESPONSIBILITIES: Supervises and coordinates the activities of workers engaged in maintaining the grounds and turf of the golf course. Confers with the Director of Agronomy and the Golf Course Superintendent to plan and review work projects. Determines work priority and assigns workers to specific tasks, such as fertilizing, irrigating, seeding, mowing, raking and spraying. Tours grounds to assess work progress and condition of course. Orders and inventories supply and equipment when needed. Communicates and enforces safe work practices to employees. Monitors and maintains equipment and supplies. Assists the Director of Agronomy and the Golf Course Superintendent with the discipline and guidance of the Golf Course Maintenance employees. Follow all instructions pertaining to the Golf Course Maintenance operations. SUPERVISORY RESPONSIBILITIES: Directly supervises up to 20 employees. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. QUALIFICATIONS: To perform this job successfully, this individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skills, and/ or abilities required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. EDUCATION AND/OR EXPERIENCE: High school diploma or equivalent, college graduate or comparable school and/or work experience. LANGUAGE SKILLS: Good spoken and written English skills. Ability to speak Creole and/or Spanish a plus but not required. MATHEMATICAL SKILLS: Ability to work with mathematical concepts such as probability and statistical inference and fundamentals of plane and solid geometry. Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations. REASONING ABILITY: Ability to define problems, collect data, establish facts, and draw valid conclusions. Ability to interpret an extensive variety of technical instructions in mathematical or diagram form and deal with several abstract and concrete variables. CERTIFICATES, LICENSES REGISTRATIONS: Maintain a current license for pesticide applications. PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand, walk, sit, use hands to finger, handle or feel, reach with hands and arms; climb or balance; stoop or kneel, crouch, or crawl; talk or hear; and taste or smell. The employee must regularly lift and/or move up to 50 pounds and occasionally lift and/or move up to 100 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust to focus. WORK ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is occasionally exposed to wet and/or humid conditions, moving mechanical parts, fumes or airborne particles, outside weather conditions, extreme heat. The noise level in the work environment is usually moderate. S AFETY: Must be embraced by all employees. We need to always work safely and assist others to work safely by following departmental and company safety procedures.

Job Title: Pastry Cook Department: Kitchen Reports To: Pastry Chef FLSA Status: Non-Exempt SUMMARY: Assists the Pastry Chef with the preparation of desserts, pastries, confectionaries, and ice cream. ESSENTIAL DUTIES AND RESPONSIBILITIES: Carries out a production plan for the pastry department as instructed by the Pastry Chef or Executive Chef, and according to menu or special requirements. Works with the Executive or Pastry Chef on all banquet event orders. Follows recipes, methods, and procedures established by Executive or Pastry Chef. Assists in fashioning table and pastry decorations, such as statuaries and ornaments from sugar paste and icings. Procures supplies and equipment from storerooms using approved requisition. Maintains production records. Participates in preparing desserts. Cleans work area using proper sanitation methods and stores and labels all food items. Maintain a high degree of standards in personal uniform, cleanliness, and sanitation. QUALIFICATIONS: 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, skills, and/or abilities required. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. EDUCATION AND/OR EXPERIENCE: One-year certificate from college or technical school or three to six months related experience, training, or equivalent combination of education and experience. LANGUAGE SKILLS: Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondences. Ability to effectively present information in one-to-one and small group situations to customers, clients, and other employees. MATHEMATICAL SKILLS: Ability to work with mathematical concepts such as probability and statistical inference, and fundamentals of plane and solid geometry and trigonometry. Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations. REASONING ABILITY: Ability to define problems, collect data, establish facts, and draw valid conclusions. PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. While performing the duties of this job, the employee is regularly required to stand, walk, sit, use hands to finger, handle or feel, reach with hands and arms; climb or balance; stoop or kneel, crouch, or crawl; talk or hear; and taste or smell. The employee must regularly lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust to focus. WORK ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. While performing the duties of this job, the employee is occasionally exposed to wet and/or humid conditions, moving mechanical parts, fumes, or airborne particles, outside weather conditions, extreme cold, extreme heat, and risk of electrical shock. The noise level in the work environment is usually moderate. This club operates 365 days a year, including holidays and it requires a flexible schedule of mornings, nights, and weekends. SAFETY Must be embraced by all employees. We need to always work safely and assist others to work safely by following departmental and company safety procedures.

Job Title: Beach & Pool Attendant Department: Food and Beverage Reports To: F&B Manager FLSA Status: Non-Exempt SUMMARY: Serves members at the beach, swimming pool and restaurants. Maintain the beach and pool area in proper condition for the members. ESSENTIAL DUTIES AND RESPONSIBILITIES: Issues towels, umbrellas, beach chairs, and similar items. Collects soiled towels for laundering and maintains proper par stock throughout the day. Folds and stores chairs, blankets, and umbrellas at sundown. Picks up trash along the beach or near pool. Stays updated on all new equipment spec sheets and cleaning procedures. Stays knowledgeable on activities that take place at Beach Club and at Main Club. Participates in planning and executing children's games and activities. Maintains personal hygiene and cleanliness in accordance with standards established by Frenchman's Creek. Obtains and serves refreshments to guests as requested. Collects soiled towels for laundering. Participates in draining, cleaning and refilling pool and changing pool filters as needed. Maintains personal hygiene and cleanliness in accordance with standards established by Frenchman's Creek. Adheres to safety standards as established by Frenchman's Creek. Assist as a server or server assistant at the restaurants as needed. QUALIFICATIONS: To perform this job successfully, this individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skills, and/or abilities required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. EDUCATION AND/OR EXPERIENCE: High school diploma or equivalent. LANGUAGE SKILLS: Good spoken and written English skills. Must be able to write grammatically correct. PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand, walk, sit; use hands to finger, handle or feel, reach with hands and arms; climb or balance; stoop or kneel, crouch, or crawl; talk or hear; and taste or smell. The employee must regularly lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust to focus. WORK ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is occasionally exposed to wet and/or humid conditions, moving mechanical parts, fumes, or airborne particles, outside weather conditions, extreme cold, extreme heat, and risk of electrical shock. The noise level in the work environment is usually moderate. SAFETY: Safety must be embraced by all employees. We need to work safely at all times and assist others to work safely by following departmental and company safety procedures.

Job Title: Stewarding Supervisor Department: Food & Beverage Reports To: Executive Steward FLSA Status: Non-Exempt SUMMARY: The Stewarding Supervisor is responsible for ensuring a sanitary environment for food and beverage preparation and storage, as well as providing training, and clean service ware and utensils for the entire food and beverage operation. ESSENTIAL DUTIES AND RESPONSIBILITIES: The exhibit was conducted in accordance with all health department regulations, as well as the departmental policies and procedures of Frenchman's Creek & Country Club. Floor Maintenance: Direct the maintenance of cleanliness in back-of-house areas, which include the main kitchen, storage facilities, dumpster, loading dock, associate lunchroom, and washing areas. Organizational Skills: Monitor departmental standards, guidelines, and objectives, while overseeing administrative processes, such as staffing, to ensure effective planning and efficient departmental operations, which includes proper opening/closing shifts. Equipment Maintenance: Manage control over equipment storage areas and oversee the issuance of equipment within the Food and Beverage Department. Compliance: Oversee the implementation of a comprehensive cleaning schedule to ensure that food service areas comply with or exceed health inspection standards. Inventory Management: Assist in the maintenance and storage of inventory, as well as coordinate the distribution of the primary items: China, glassware, silverware, and operational equipment. This includes conducting visual inspections to verify cleanliness and facilitate safe transportation. SUPERVISORY RESPONSIBILITIES: Professionalism: Attend and actively participate in meetings, ensuring completion of any assigned follow-up tasks. Maintain a positive demeanor characterized by excitement, enthusiasm, and an outgoing personality, while projecting professionalism. Attendance: All associates are responsible for clocking in and out of their shifts and authorized breaks. It is essential to sign in and out on the department's physical assignment sheets. QUALIFICATIONS: Possesses strong leadership and interpersonal skills. Demonstrates excellent verbal and written communication capabilities. Upholds a high standard of confidentiality. knowledgeable in a variety of computer systems and applications. Adaptable to working varying shifts and schedules as required, including holidays. Manages multiple details and tasks concurrently in a dynamic environment. Functions effectively within a collaborative team setting. EDUCATION AND/OR EXPERIENCE: High School Diploma or equivalent. A minimum of three years' experience as a Steward. Prior supervisory experience preferred. LANGUAGE SKILLS: Communicate fluently in English, listen carefully, and participate actively in conversations. REASONING ABILITY: Evaluates potential solutions and consider their implications for the overall operation. Communicate effectively with individuals at all levels, including employees and members. Exhibits meticulous attention to detail, organizational skills, and accuracy. PHYSICAL DEMANDS: In the execution of their duties, Stewarding Supervisors are frequently required to stand and walk for extended periods. They must also engage in tasks that involve manual dexterity, such as gripping or feeling, and must be able to reach with their hands and arms. Effective verbal communication, attentive listening, and active engagement with colleagues are essential components of this role. Furthermore, these supervisors must possess the ability to alternate between sitting and standing for lengthy durations and to cover considerable distances on foot. Additionally, the position may necessitate the lifting and/or moving of items weighing up to 50 pounds. The visual capabilities required for this position include close vision, distance vision, color vision, peripheral vision, depth perception, and the capacity to adjust focus as needed. WORK ENVIRONMENT: Associates may encounter various environmental factors associated with restaurant settings, including, but not limited to, secondhand smoke and excessive noise. The work environmental characteristics outlined above are representative of the conditions associates may face while performing the essential functions of this position. The restaurant and kitchen environments are typically characterized by a hectic, fast-paced atmosphere that can be both crowded and noisy. SAFETY: Promptly and discreetly notify managers and/or Human Resources of any observed illegal acts or internal ethics violations. All associates must work safely and follow departmental and company procedures.

FRENCHMAN'S CREEK JOB DESCRIPTION Job Title: Busser/Food Runner Department: Food and Beverage Reports To: Restaurant Manager FLSA Status: Non-Exempt SUMMARY: Assists servers in table maintenance, carrying trays and all dining room utility work; provides food to buffet line or dining room and set up buffet lines with necessary equipment and decorations. ESSENTIAL DUTIES AND RESPONSIBILITIES: include the following. Other duties may be assigned. Carries dirty dishes from dining room to kitchen. Wipes tabletops and chairs with damp cloth. Replaces soiled table linens and sets table with silverware and glassware. Replenishes supply of clean linens, silverware, glassware, and dishes in dining room. Serves ice water, bread, butter, and coffee to members. Cleans service stations as needed. Makes coffee and iced tea. Expedites food orders from the kitchen in an orderly and controlled manner. Restocks foods from the kitchen to services area and appetizer bar as levels become low. Has knowledge of, understands, and performs all set up preparation, side work, opening and closing procedures. Informs wait staff of any requests by kitchen and ordered items during service. Understands the importance of proper care of equipment. Carries food to dining tables and assists servers in serving. QUALIFICATIONS To perform this job successfully, this individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or abilities required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. EDUCATION AND/OR EXPERIENCE High school diploma or general education diploma (GED); or one to three months related experience and/or training; or equivalent combination of education and experience. LANGUAGE SKILLS Good spoken and written English skills. Must be able to write grammatically correctly. MATHEMATICAL SKILLS Ability to add and subtract two-digit numbers and to multiply and divide with 10's and 100's. Ability to perform these operations using units of American money and weight measurement, volume, and distance. REASONING ABILITY Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations. PHYSICAL DEMANDS The physical demands described here are representative of those that must be met be an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand, walk, sit, use hands to finger, handle or feel, reach with hands and arms; climb or balance; stoop or kneel, crouch, or crawl; talk or hear; and taste or smell. The employee must regularly lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust to focus. WORK ENVIRONMENT The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is occasionally exposed to wet and/or humid conditions, moving mechanical parts, fumes or airborne particles, outside weather conditions, extreme cold, and extreme heat. The noise level in the work environment is usually moderate. SAFETY Safety must be embraced by all employees. We need to always work safely and assists others to work safely by following departmental and company safety procedures.

FRENCHMAN'S CREEK JOB DESCRIPTION Job Title: Line Cook Department: Kitchen Reports To: Executive Chef, Executive Sous Chef, Chef de Cuisine FLSA Status: Non-Exempt SUMMARY: The Cook is responsible for preparing and cooking food items on both the hot and cold lines according to established recipes and standards. This position ensures that all dishes are prepared with precision, presented attractively, and served in a timely manner while maintaining the highest standards of cleanliness and food safety. ESSENTIAL DUTIES AND RESPONSIBILITIES: Receives and examines food and supplies to ensure quality and quantity meet established standards and specifications. Prepare and cook menu items in accordance with recipes, quality standards, and presentation guidelines. Cuts, carves, trims, bones meats, and poultry for cooking. Portions of cooked foods. Cleans up the station using proper sanitation methods and stores and labels all food items. Maintains a high degree of standards in personal uniform, cleanliness, and sanitation. QUALIFICATIONS: 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, skills, and/or abilities required. Reasonable accommodation may be made to enable individuals with disabilities to perform essential functions. EDUCATION AND/OR EXPERIENCE: Associate degree (A.A.) or equivalent from a two-year college or technical school; or six months to one-year related experience and/or training; or equivalent combination of education and experience. LANGUAGE SKILLS: Good spoken and written English skills. Must be able to write grammatically correctly. MATHEMATICAL SKILLS: Ability to work with mathematical concepts such fractions, percentages, ratios, and proportions to practical situations. REASONING ABILITY: Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations. CERTIFICATES, LICENSES REGISTRATIONS: Must have or be able to obtain a Florida Safe Staff Food Handler Certification PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform essential functions. While performing the duties of this job, the employee is regularly required to stand, walk, sit, use hands to finger, handle or feel, reach with hands and arms; climb or balance; stoop or kneel, crouch, or crawl; talk or hear; and taste or smell. The employee must regularly lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust to focus. WORK ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform essential functions. While performing the duties of this job, the employee is occasionally exposed to wet and/or humid conditions, moving mechanical parts, fumes, or airborne particles, outside weather conditions, extreme cold, extreme heat, and risk of electrical shock. The noise level in the work environment is usually moderate. SAFETY: Safety must be embraced by all employees. We need to always work safely and assist others to work safely by following departmental and company safety procedures.