Our People Are the Key To Our Success
Bay Pointe is proud to employ a diverse group of talented team members; both full-time, part-time, and seasonal. At Bay Pointe, we celebrate differences in age, gender, sexual orientation, disability status, background, and religious beliefs. We are committed to hiring only those who reflect the culture of caring and extraordinary guest service here at Bay Pointe. Furthermore, we strive to be more than just an employer — we're actively engaged and involved in our local community — we don't just work here, we live here too.
If this sounds like the kind of hospitality family you want to be a part of, come join the Bay Pointe team! We’re always looking for dynamic, motivated individuals who want to make their mark on the world of hospitality.
Current Openings
Full Job Description
Event Supervisor Purpose:
To oversee the entirety of a banquet event hosted by Bay Pointe Inn, from beginning to completion. The Banquet Supervisor is directly charged with working hands-on alongside banquet servers and bartenders, to ensure that all events are completed to Bay Pointe Inn’s high standards. The supervisor will work in conjunction with the Restaurant and Events Manager, Property General Manager, and the sales team members to facilitate the wishes of each guest hosting with us. The supervisor will also help wedding parties execute their ceremonies when they are performed at Bay Pointe Inn. A supervisor will always be on hand to assists brides and grooms, as well as the bridal party. Supervisors directly oversee the set-up of each event prior to its start time. In the case of a wedding, they will remain on property to assist the bridal party/family with any requests they may have between set-up and the ceremony. Event spaces and tables must be set according to the diagrams delivered from the sales associate who booked the party. Supervisors will lead the staff in the coordination of all set-up. During the event itself, they will help manage the event’s timeline and ensure that the staff is maintaining a high level of service. At the conclusion of the event, they will assist in clean-up; directing the staff in the storage of items used, and any preparation for a future function in the same, or other spaces. Prior to dismissing staff, a supervisor will meet with the Restaurant and Events Manager, or other executive team member on site, to recap the event and have duties checked. Strong communication skills and leadership are paramount for this roll. The supervisor must be able to lead by example, and motivate the banquet staff.
Physical Demands: • Must be able to work indoors and outdoors. Temperature indoors is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens(+110°F), possibly for one hour or more. A majority of events are hosted in outdoor spaces.
• Must be able to stand and exert well-paced mobility for up to 8 hours in length.
• Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.
• May be required to lift trays of food or food items weighing up to 30 lbs.
• Must have the ability to bend, squat and lift 40 lbs. on a regular and continuing basis and occasionally lift up to 75 lbs.
• Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.
• Must be able to exert well-paced ability in limited space.
• Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks.
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
• Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees.
• Vision occurs continuously with the most common visual functions being those of near vision and depth perception.
• Requires manual dexterity to use and operate all necessary equipment, including, but not limited to, cutlery used in the cutting of fruit. Must be able to work any shift, weekends and holidays. Must be available to work the entire summer season May 1st through October 31st.
Qualifications: Education High school or equivalent education required. Candidates with a degree in business, hospitality, or communications are preferred.
Experience: A minimum of 1 year of supervisory or managerial experience is preferred. Candidates who have a strong banquet service background are preferred.
Must be minimum age to serve alcohol. Grooming: All employees must maintain a neat, clean and well-groomed appearance per Bay Pointe Inn standards. We are proud to be an equal opportunity employer. We maintain a drug-free workplace.
Job Type: Full-time Pay: From $17.00 per hour
Starting pay $18 - $20 an hour!
Hiring experienced line, prep and banquet cooks. Must be 18 years of age and have reliable transportation. Focusing on upscale comfort food with a twist, with a relaxed resort atmosphere. Full Time/Part Time/Internships Available! Very competitive pay based on experienced! Qualifications: - Must be able to communicate and listen attentively to supervisors and team members - Must be guest orientated and possess a sense of urgency - Must be able to multitask and prioritize responsibilities - Must be service and team orientated - Must possess creativity and a passion regarding food service - Preferably a minimum of 1 year cooking within a full-service restaurant - Preferably ServSafe Certified and/or knowledgeable of food safety practices We are committed to hiring only those who reflect the culture of caring and extraordinary guest service here at Bay Pointe Inn. Everyone plays a critical part in our success as "One of Michigan's Top Resorts". Job Type:
Full-time, part time Salary: $18 and up depending on experience Required experience: · cook: 1 year preferred
We are looking for a skilled AM Banquet Cook to prepare delicious meals according to menu. You will cook dishes that will delight our customers with their taste and timely delivery. An excellent cook must be able to follow instructions in cooking and delivering well-prepared meals. They must be deft in moving around the kitchen and apt in multi-tasking. Experience in using various ingredients and cooking techniques is important. The goal is to help preserve and enhance our reputation so we can expand our clientele.
Responsibilities
- Set up workstations with all needed ingredients and cooking equipment
- Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.)
- Cook food in various utensils or grillers
- Check food while cooking to stir or turn
- Ensure great presentation by dressing dishes before they are served
- Keep a sanitized and orderly environment in the kitchen
- Ensure all food and other items are stored properly
- Check quality of ingredients
- Monitor stock and place orders when there are shortages
Skills
- Proven experience as cook
- Experience in using cutting tools, cookware and bakeware
- Knowledge of various cooking procedures and methods (grilling, baking, boiling etc.)
- Ability to follow all sanitation procedures
- Ability to work in a team
- Very good communication skills
- Excellent physical condition and stamina
- High school diploma or equivalent; Diploma from a culinary school will be an advantage
Job Types: Full-time, Part-time
Pay: $15.00 - $18.00 per hour
Benefits:
- Employee discount
- Flexible schedule
- Referral program
Physical Setting:
- Upscale casual restaurant
Schedule:
- 10 hour shift
- 12 hour shift
- Day shift
- Evening shift
- Every weekend
- Holidays
- Monday to Friday
- Overtime
- Weekend availability
Ability to commute/relocate:
- Shelbyville, MI 49344: Reliably commute or planning to relocate before starting work (Required)
Experience:
- Cooking: 1 year (Preferred)
We are looking for an individual who possess a high level of attention to detail and a strong work ethic and the ability to multitask and prioritize is also essential for this position.
The Assistant Banquet Manager will assist the Director of Banquets in making key strategic and operational decisions in the Banquet department. Successful candidates will be a willing team player, comfortable with electronic systems and willing to accept assignments on as need basis, in order to promote team work. We look for talent who share the Golden Rule - people who, by nature, believe in treating others as we would have them treat us.
Flexibility to work early mornings, evenings, weekends and holidays.
Assists in managing departmental inventories and assets including par levels and maintenance of equipment.
Understands the impact Banquet operations has on the overall success of an event and manages activities to maximize customer satisfaction.
Leads shifts and actively participates in the servicing of events.
Empowers employees to provide excellent customer service.
Strives to improve service performance.
Job Type: Full-time
Pay: $35,000.00 - $45,000.00 per year
Benefits:
- Employee discount
- Flexible schedule
- Paid time off
- Referral program
Schedule:
- 10 hour shift
- Evening shift
- Holidays
- Weekend availability
Supplemental Pay:
- Bonus pay
Ability to commute/relocate:
- Shelbyville, MI 49344: Reliably commute or planning to relocate before starting work (Required)
Experience:
- management: 1 year (Preferred)
Banquet Supervisor
Purpose: To help facilitate the hosting of “events” , dinners, and other functions at Bay Pointe Inn. Banquet servers assist in the entire process of an event, from beginning to end.
Staff members must be knowledgeable regarding the facility , have a pleasant attitude, and strong work ethic. Individuals will be working in close contact with hotel and property guests, and must maintain a professional demeanor.
Banquet staff members work directly under the supervision of the Event Supervisor, Banquet Manager, and Restaurant Manager.
Physical Demands:
- Must be able to work indoors and outdoors. Temperature indoors is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens(+110°F), possibly for one hour or more. Most event spaces are located outdoors and will require a candidate to work in varied conditions.
- Must be able to stand and exert well-paced mobility for up to 8 hours in length.
- Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.
- May be required to lift trays of food or food items weighing up to 30 lbs.
- Must have the ability to bend, squat and lift 40 lbs. on a regular and continuing basis and occasionally lift up to 75 lbs.
- Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.
- Must be able to exert well-paced ability in limited space.
- Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks.
- Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
- Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees.
• Vision occurs continuously with the most common visual functions being those of near vision and depth perception.
- Requires manual dexterity to use and operate all necessary equipment, including, but not limited to, cutlery used in the cutting of fruit.
Must be able to work any shift, weekends and holidays. Must be available to work the entire summer season May 1st through October 31st.
Qualifications: Education High school or equivalent education required.
Experience: No prior serving or banquet experience is required. However, candidates with prior experience are preferred.
Licenses or Certificates: Must be minimum age to serve alcohol. TIPs certification is required following an employment offer/acceptance. (we sponsor a class).
Job Description
Banquet Bartender
BASIC PURPOSE : Prepare cocktails, drinks, wines, and all alcoholic beverages in an efficient, accurate manner.
Prepare all drinks to Bay Pointe standards and specifications for the customers and clients, ensure that the proper materials and supplies are on hand, and connect with guests. Ensure that minors and intoxicated persons are not served alcoholic beverages. Act as the cashier for the servers when necessary.
Provide guests with the best possible service skills and charm, while maintaining a professional distance and attitude. Continually create emotional attachments with each guest encounter and guarantee welcoming environment.
Maintain the cleanliness of the bar area through disposing of all waste, clearing and cleaning all glassware, and wiping down bar and preparation areas throughout and at end of shift.
Alert management to product needs on a nightly basis, maintaining a comfortable level of supplies.
PHYSICAL DEMANDS:
- Must be able to work indoors and outdoors. Temperature is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens(+110°F), possibly for one hour or more.
- Must be able to stand and exert well-paced mobility for up to 8 hours in length.
- Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.
- May be required to lift trays of food or food items weighing up to 30 lbs.
- Must have the ability to bend, squat and lift 40 lbs. on a regular and continuing basis and occasionally lift up to 75 lbs.
- Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.
- Must be able to exert well-paced ability in limited space.
- Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks.
- Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
- Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees.
- Vision occurs continuously with the most common visual functions being those of near vision and depth perception.
- Requires manual dexterity to use and operate all necessary equipment, including, but not limited to, cutlery used in the cutting of fruit.
QUALIFICATIONS: Education High school or equivalent education required.
Experience: One year high volume bar experience required. Customer service experience preferred. Ideal candidate will have worked at a casual-fine dining level for one to two years.
Licenses or Certificates: Must be minimum age to serve alcohol.
Grooming: All employees must maintain a neat, clean and well-groomed appearance per Bay Pointe Inn standards.
We are proud to be an equal opportunity employer. We maintain a drug-free workplace.
Guest Service Agents:
Position Summary:
Often a guest’s first impression of a property, applicant must providing excellent customer service and a friendly, inviting atmosphere for guests of the inn, restaurant, and events.
Assist guests with arrivals and departures; Essential Duties and Responsibilities:
- Keep lobby area cleaned and stocked;
- Provide information to guests about facility;
- Provide information to guests about area and activities;
- Handle guests’ concerns;
- Help guests make reservations for later dates; and
- Assist other departments as required.
Qualifications:
- Must be at least 18 years of age;
- Excellent communication skills;
- Knowledge of Microsoft Office computer software;
- Previous experience in customer service preferred;
- Ability to stand for duration of shift; and
- Professional attitude.