Careers

Start Your Dream Career in Beautiful Mt. Hood

Are you interested in being a member of our growing team at “Mt. Hood’s Premier Resort Destination”? Just think about what it would be like to call 300 acres of Oregon high country your “office” while working alongside friendly people and meeting hotel guests from around the world. In addition to excellent benefits, salaries and a supportive and welcoming work environment, a career at The Mt. Hood Oregon Resort offers ample opportunities for advancement.

Please contact us today, or send your resume directly to Cathy Burgess at cathy.burgess@mthood-resort.com, to learn more about joining our amazing team here at the Mt. Hood Oregon Resort.

Position
Job Description
  • General Manager/Assistant General Manager

    POSITION: General Manager/Assitant General Manager

    REPORTS TO: Managing Director

    Full Time/Salary/Exempt

    The Assistant General Manager is responsible for assisting the General Manager/Managing Director in managing daily hotel operations in the hotel's continuing effort to deliver outstanding guest service and financial profitability.

    As the Assistant General Manager, you would be responsible for assisting the General Manager/Managing Director in managing daily hotel operations in the hotel's continuing effort to deliver outstanding guest service and financial profitability. Specifically, you would be responsible for performing the following tasks to the highest standards:

    • Assist in leading, directing and managing all hotel operations including, but not limited to, hotel budgeting and forecasting, strategic planning, managing balanced scorecard performance, implementing and complying with all company policies and brand standards, overseeing sales and marketing initiatives, responding to guests inquiries and resolving concerns, and meeting participation and facilitation.
    • Assist in recruiting, hiring, supervising, training, assessing and evaluating, coaching and counseling and recognizing and rewarding department heads
    • Oversee service quality, operational efficiency, guest satisfaction, standards compliance and service and financial measurement
    • Assist in identifying operational performance, productivity and efficiency gaps and implementing measures to correct those deficiencies
    • Ensure guest and team member satisfaction
    • Monitor and evaluate all department daily activities to ensure the successful operation of hotel facilities, services and amenities.
    • Establish and review departmental standards, guidelines and objectives.
    • Support the hotel’s sales and business strategies to maximize revenues and profitability.
    • Conduct daily walk-throughs and quality checks to drive exceptional service and guest satisfaction at all points of contact, to include pre-arrival, check-in/check-out, food & beverage, golf & golf maintenance, front office, spa, housekeeping, banquets, and maintenance.
    •  Plan, organize and delegate daily operational activities against forecasted business volume.
    • Drive effective communication across all departments to ensure consistency, cohesiveness and understanding of objectives and priorities.
    • Address and respond to guest comments on travel review sites, comment cards or other mediums.
    • Issue supplies and equipment as needed and participate in regular inventories to ensure proper supply levels.
    • Intervene, assist and document instances of guest or employee incidents.
    • Approve and process vendor invoices, and perform other accounting-related functions as necessary.
    • Maintain the integrity of the hotel’s compliance with the company’s safety and security program and ensure adherence to all company and brand policies, practices, procedures and guidelines
    • Other tasks, projects and duties when needed, as assigned by the General Manager/Managing Director.

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  • Sales and Catering Manager

    Job Description

    Title: Sales and Catering Manager

    Reports To: General Manager/Managing Director

    Status: Full Time/Salary

    Mount Hood Oregon Resort is seeking a dedicated, organized, and outgoing person to join the team as a Sales and Catering Manager. Our ideal candidate is detail-oriented, hardworking, and happy to go the extra mile for our guests. This unique position will oversee and coordinate the weddings we host at the resort.

    Responsibilities

    • Effectively and professionally convey necessary details to the client. Send information to guests that inquire about the property.
    • Conduct tours of the resort and event space if manager is out and/or when necessary.
    • Ensure all documents produced by the Sales Department are completed accurately and on time.
    • Maintain a filing system and files sales records, correspondence and other miscellaneous items.
    • Coordinate necessary arrangements with vendors relating to sales.
    • Establishes strong relationships with vendors to ensure maximization of resort revenue.
    • Train servers, bartenders, and event staff
    • Oversee day-of operations to ensure successful event execution
    • Oversee operations of our dining room during guest meals, ensuring a smooth process and a welcoming atmosphere
    • Provide a professional image at all times through appearance and dress
    • Take direction, be open to learning
    •  

    Requirements

    • Have prior experience working in a resort, events, or coordinator/administrative position and have knowledge of the local area
    • Superb communication skills, both verbal and writing
    • Incredibly friendly, loves to smile, and have fun in a team environment while still being customer focused
    • MUST be willing to work most weekends in the summer

    Job Type: Full-time

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  • Assistant Banquet Manager

    POSITION TITLE:  Assistant Banquet Manager

    REPORTS TO:  Banquet Manager

    Great benefits including free golf and ski passes.

    POSITION SUMMARY:  Assistant Banquet Manager must be available and flexible for business volumes as required by Banquet Manager. Coordinates and supervises the execution of all banquet functions to ensure clients' specifications are adhered to and that the function runs smoothly and efficiently.  Possess knowledge of food production and service and has the ability to perform all positions in banquet operations in order to supervise, direct, and train all banquet personnel.

    TASKS:

    •  Reviews and has a thorough understanding of all function sheets to coordinate scheduled events.
    •  Assists Banquet Manager with hiring, training and supervision of banquet staff.  Completes and posts weekly staff schedules ensuring an adequate number of staff to serve each function.  Provides banquet staff with a copy of each function sheet to enable them to gain a thorough understanding of the clients' expectations prior to the event.  Keeps an accurate payroll ledger of banquet staff.
    •  Periodically meets with applicable department heads to plan and coordinate efforts for scheduled functions to ensure the efficient execution of the event and that it adheres to the client's guidelines and expectations. Informs staff of special requests or changes that will affect either the food production or service for the event.
    •  Assists Banquet Manager with requisitions or obtains equipment and supplies needed for each function.  Ensures that they correspond to client's specifications, where applicable.
    •  Inspects each function room prior to scheduled event to check whether room setup, menu, and schedule of events conform to the function sheet.
    •  Greets client prior to the onset of the function and is present throughout the duration to assist in areas where needed.  Periodically checks with client to ensure satisfaction with the function and to respond to any additional requests.
    •  Continually directs and assists banquet and bar staff during the entire event to ensure that all details are carried out according to the client's specifications and prepares and assists to complete all paperwork.
    •  Prepares and presents accurate function bill to the client at the completion of the event and collects payment.
    •  Supervises cleanup and breakdown of function after its completion; accounts for all equipment and supplies; and ensures its return to the storage area.

    PREREQUISITES:

    Education:       High school graduate/GED. 

    Experience:      Must possess general knowledge of food and beverage and service procedures, generally involving minimum two (2) years as a server.

    Physical:        Must be able to stand and exert well-paced mobility for periods of up to four (4) hours in length.  Must have the ability to lift trays, soiled dish bins, etc., of up to 40 pounds in weight.  Must be able to speak clearly and listen attentively to guests and other employees.

    Language:      Ability to read, write, speak and understand English. Must be able to speak clearly and listen attentively to guests and other employees.

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  • Restaurant Manager

     

    POSITION TITLE: Restaurant Manager

    REPORTS TO: Executive Chef

    POSITION SUMMARY:  Responsible for the management of the Resort’s restaurants. Maintains high quality standard in regards to service, sanitation and safety.  Ensures superior guest relations.  Continually motivates staff to attain outstanding guest experiences and meet budgeted sales figures.

    Estimate food and beverage costs and requisition or purchases supplies, equipment, and food and beverages.  Confers with food preparation and other personnel from restaurants, bars, and banquet team to plan menus and related activities.  Oversees cleaning and maintenance of equipment and facilities and ensures that all health and safety regulations are adhered to.  Directs hiring, assignment, training, motivation, and termination of person­nel.  Investigates and resolves food quality and service complaints.  Assists with the development of marketing strategies, advertising and promotional campaigns to increase business.  May review financial transactions and monitor budget to ensure efficient operation and to ensure expenditures stay within budget limitations.

    Schedules day and shift assignments for all restaurants and bars personnel and notifies them of it.  Assigns service stations to all servers and bus persons.  Inform service personnel of daily menu changes and specials, and other matters affecting the restaurants operations.  Gra­ciously greets guests upon arrival, escorts them to their table, provides menus to them once seated, and informs guests of name of their assigned server.  Manages special seat­ing requests of guests consistent with table availability.  Relays messages to servers and bus persons as appropriate.  Assists with the duties of servers and bus persons as needed to maintain service effectiveness and efficiency.  Oversees ongoing training of all service em­ployees and host/hostesses.

     

    TASKS:

    • Oversees Resort restaurants.  Supervises Food and Beverage service employees in accordance with operating policies.
    • Control labor schedules in accordance with budgeted costs.
    • Controls beer, wine and liquor pour costs in accordance with budgeted costs.
    • Responsible for maintaining records of personnel performance.
    • Provides "on the job" training for new employees. 
    • Schedules periodic Food and Beverage employee meetings to ensure correct interpre­tation of policies and obtain feedback.
    • Investigates, handles and resolves food quality, service and patron complaints.
    • Oversees P.O.S. Systems and restaurants checks handling.
    • Directs hiring, assignments, motivation, evaluation and termination of employees.
    • Works with Food and Beverage personnel with regards to food presentation and proper food handling procedures.
    • Assists in the planning of menus with executive and sous chef.
    • Coordinates with Catering department special dinner events in the restaurants.
    • Responsible for maintaining a comprehensive wine selection, emphasizing Northwest wines.
    • Occasionally conduct wine classes and seminars for employees and management.
    • May test, taste and sample food prepared and wine.  Issue feedback based on suggestions and complaints.
    • May be involved in developing marketing strategy and for implementing, advertising, and promotional campaigns.
    • Maintain high visibility during meal hours to ensure the best guest relations and make every patron feel they are the most important people at The Resort.
    • All other duties requested by General Manager.
    • Maintains line of communication between dining services and other departments. 

     

    PREREQUISITES:

    Education:    Two years college education, bachelor’s degree in Hotel/Restaurant Management preferable but may be substituted by on the job experience.  Must be able to speak, read, write and understand the primary language(s) used in the workplace.

    Experience:  Previous hotel-related experience, progressive management experience in food and beverage operations, minimum of one-year supervisory experience, must understand importance of cost controls.

    Physical:  Required bending, climbing, reaching, standing, walking, sitting, fingering, grasping, and repetitive motions.

    Language:  Ability to read/write and speak the English language. Must be able to speak clearly and listen attentively to guests and other employees.

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  • Facilities/Maintenence

    Facilities Services Job Description

    Title: Facilities Maintenance

    SUMMARY
    Performs all around carpentry, maintenance, and repair work in all areas of the Resort. Previous commercial experience a plus. Driver’s license required.

    ESSENTIAL DUTIES AND RESPONSIBILITIES include the following.  Other duties may be assigned.

    • Performs handyman work including, but not limited to carpentry, painting, drywall and plaster repair, miscellaneous electrical work, minor plumbing repairs, basement and attic work, insulation work, roof replacement and repair, gutter cleaning and repair, railing and fence work, fireplace and chimney work, door & window repairs and replacement, porch & deck cleaning and repairs, siding work, and minor concrete & masonry work.
    • May examine with manager to ensure understanding of assigned project's scope and budget.
    • Reviews with manager and completes work orders as required.
    • Picks up and delivers necessary materials to job site all non-special order material.
    • Verifies the delivery and good condition of all special order materials.
    • Conducts initial walk-through of work recommendations.
    • Must maintain a neat and safe work-site and Resort property.
    • Keeps proper paperwork on working hours and material purchases.
    • Maintains a company vehicle in safe and clean condition.
    • May oversee sub-contractors working on jobs.
    • Removes debris from job-site and coordinates with office for trash pick-up from job site when needed.
    • Maintains communication with department managers while on the job, including dealing with job order expectations, reporting the job's progress, and informing the manager of any necessary changes to scope of project.
    • Stays in contact with the office daily to communicate job schedule and status.
    • Works full-time, 40 hours and overtime as needed.
    • Maintains a professional appearance by wearing a uniform at all times and maintains professional behavior while representing the company.

    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.

    EDUCATION and/or EXPERIENCE
    High school diploma or general education degree (GED); and minimum 5 yrs related experience and/or training; or equivalent combination of education and experience.

    LANGUAGE SKILLS
    Ability to read and understand the English language including procedure manuals, and estimates. Ability to respond to common inquiries or complaints from customers, co-workers, suppliers, or subcontractors. Ability to present information and communicate effectively with customers, co-workers, subcontractors, and general public.

    MATHEMATICAL SKILLS
    Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to calculate figures and amounts such as proportions and percentages.  Ability to apply concepts of basic geometry to determine dimensions and material needed.

    REASONING ABILITY
    Ability to solve practical problems and challenges where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form. Ability to successfully communicate those solutions to the client and fellow workers.

    EQUIPMENT OPERATION
    Ability to use and operate all basic carpentry hand and power tools. Employee must have a valid operators permit and the ability to safely drive a company vehicle.

    PHYSICAL DEMANDS
    The employee is frequently required to lift and carry up to 75 lbs. of products and materials. The employee is frequently required to crawl, bend and stoop, and may be required to drive 40-50 miles to pick up parts.  The employee is required to lift and climb a 32-foot ladder.

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  • Night Guest Service/Security

    NIGHT GUEST SERVICES

    Reports to: Front Desk Manager/General Manager

    JOB DESCRIPTION

    Summary/Objective
    This position is under the direct supervision of the Front Desk Manager for assigned shift of the NGS department and is responsible for the protection, safeguarding and security of assets, personnel, customers and all visitors.

    Essential Functions

    Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

    1. Performs security patrols.
    2. Enforces property procedures.
    3. Protects property from theft, sabotage, fire and accidents.
    4. Investigates and writes reports on accidents, incidents, suspicious activities, safety and fire hazards and other security related situations.
    5. Provides any needed assistance to customers, employees and visitors following the department's procedures.
    6. Serves as training to new NGS staff.

    Competencies

    1. Teamwork Orientation.
    2. Stress Management/Composure.
    3. Ethical Conduct.
    4. Communication Proficiency.
    5. Customer/Client Focus.

    Supervisory Responsibility

    This position has no supervisory responsibilities.

    Work Environment
    This job operates in a professional environment. This role routinely uses standard office equipment such as computers, phones, photocopiers, filing cabinets and fax machines.

      

    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.
    While performing the duties of this job, the employee is regularly required to talk/hear and understand the English language. The employee frequently is required to stand; walk; use hands to finger, handle or feel; and reach with hands and arms. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.  

    Position Type/Expected Hours of Work
    This may be a full-time or part position. Days and hours of work are based on resort occupancy levels. 

     

     Required Education and Experience

    1. High school diploma or equivalent.

    2. At least 21 years of age.

    3. Good working knowledge of security operations, safety practices in a business environment and enforcement procedures.

    1. Previous security and/or guest service experience preferred.

    Other Duties

    Duties, responsibilities and activities may change at any time with or without notice. 

     

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  • Housekeeping and Laundry Personnel

    Full Time and Part Time Housekeeping Staff

    Reports to:  Executive Housekeeper/Assistant Exec.Housekeeper/Supervisor

    Position Summary:  The cleanliness and orderliness of guest rooms, public areas, and linens

     TASKS:

    •  Bed making
    •  Dusting
    •  Vacuuming
    •  Sweeping
    •  Mopping by hand
    •  Cleaning and disinfecting surfaces
    •  Must have ability to comprehend and communicate with guests and supervisors request.
    •  Any other assignments/duties assigned by supervisors.
    •  Must be able to work flexible daytime hours and weekends.
    •  Must be able to work directly with a variety of cleaning chemicals.
    •  Must read and follow The Resort’s written service standards.
    • Able to stand long periods of time

     

    PREREQUISITES:

    Education:  No specific education level required.

    Valid driver's license is required.

    Experience: Previous experience preferred but not required .  Must have the ability to learn techniques of            cleaning and maintaining guest rooms.

    Physical:     

    • Must be able to lift 50-75 pounds.
    • Must be able to go up and downstairs throughout the shift.
    • Repetitive bending, stooping, bending of the wrist.

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  • Sous Chef

    We're currently hiring Full Time Sous Chef

    Great benefits include free golf and ski passes!

    POSITION SUMMARY: Responsibilities will include, but not be limited to: food preparation (portioning and preparing food items prior to cooking), quality assurance and opening/closing oversight. Attention to detail, cleanliness, organization and the ability to work well with others are a necessity. Responsible for maintaining a sanitary kitchen workstation. 

    TASKS:

    Complies with all portion sizes, quality standards, department rules, policies, and procedures.

    Identifies and selects cuts of meat, poultry, shellfish, fish, game, fruits, or vegetables used for food productions.

    Prepares foods by peeling, paring, coring, portioning, washing, sectioning, zesting, cutting, or scoring, slicing, breading, marinating, seasoning, etc.

    Prepares garnish for all food plates and platters.

    Prepares salad dressings, sauces, stocks, dips, etc.  

    Fry, sauté, broil, bake, steam, etc, all foods to preparation standards.  

    Assembles all food items for presentation.

    Maintains a sanitary work station

    Selects and uses knives, hand tools, utensils, and equipment to portion, cut slice, dip, score, julienne, whip, beat, maintain hold temperature, chill, freeze, or otherwise produce food in the kitchen.

    All other duties as assigned.

    PREREQUISITES:

    Education: Degree from a post-secondary culinary arts training program is desirable.  Must be able to speak, read, write and understand English. 

    Experience: A minimum of 1 year in a food preparation position is preferred. 

    Physical: Must be able to speak clearly and listen attentively to employees, dining room staff, and guests.  Must be able to stand and exert well-paced mobility for periods of up to six (6) hours in length.  Must have the ability to lift pots, pans, etc., up to 40 pounds in weight.  Must be able to read and write to facilitate communication.  Must possess finger and hand dexterity for using small tools and equipment. Oregon Food Handlers Card required.

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  • Prep Cook and Banquet Cook

    We're currently hiring Full Time and Part-Time prep cooks and banquet cooks.

    Great benefits include free golf and ski passes!

    POSITION SUMMARY: Responsibilities will include, but not be limited to: food preparation (portioning and preparing food items prior to cooking), quality assurance and opening/closing oversight. Attention to detail, cleanliness, organization and the ability to work well with others are a necessity. Responsible for maintaining a sanitary kitchen workstation. 

    TASKS:

    Complies with all portion sizes, quality standards, department rules, policies, and procedures.

    Identifies and selects cuts of meat, poultry, shellfish, fish, game, fruits, or vegetables used for food productions.

    Prepares foods by peeling, paring, coring, portioning, washing, sectioning, zesting, cutting, or scoring, slicing, breading, marinating, seasoning, etc.

    Prepares garnish for all food plates and platters.

    Prepares salad dressings, sauces, stocks, dips, etc.  

    Fry, sauté, broil, bake, steam, etc, all foods to preparation standards.  

    Assembles all food items for presentation.

    Maintains a sanitary work station

    Selects and uses knives, hand tools, utensils, and equipment to portion, cut slice, dip, score, julienne, whip, beat, maintain hold temperature, chill, freeze, or otherwise produce food in the kitchen.

    All other duties as assigned.

    PREREQUISITES:

    Education: Degree from a post-secondary culinary arts training program is desirable.  Must be able to speak, read, write and understand English. 

    Experience: A minimum of 1 year in a food preparation position is preferred. 

    Physical: Must be able to speak clearly and listen attentively to employees, dining room staff, and guests.  Must be able to stand and exert well-paced mobility for periods of up to six (6) hours in length.  Must have the ability to lift pots, pans, etc., up to 40 pounds in weight.  Must be able to read and write to facilitate communication.  Must possess finger and hand dexterity for using small tools and equipment. Oregon Food Handlers Card required.

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  • Line Cook

    We're currently hiring Full Time and Part-Time line cook.

    Great benefits include free golf and ski passes!

    POSITION SUMMARY: Responsibilities will include, but not be limited to: food preparation (portioning and preparing food items prior to cooking), quality assurance and opening/closing oversight. Attention to detail, cleanliness, organization and the ability to work well with others are a necessity. Responsible for maintaining a sanitary kitchen workstation. 

    TASKS:

    Complies with all portion sizes, quality standards, department rules, policies, and procedures.

    Identifies and selects cuts of meat, poultry, shellfish, fish, game, fruits, or vegetables used for food productions.

    Prepares foods by peeling, paring, coring, portioning, washing, sectioning, zesting, cutting, or scoring, slicing, breading, marinating, seasoning, etc.

    Prepares garnish for all food plates and platters.

    Prepares salad dressings, sauces, stocks, dips, etc.  

    Fry, sauté, broil, bake, steam, etc, all foods to preparation standards.  

    Assembles all food items for presentation.

    Maintains a sanitary work station

    Selects and uses knives, hand tools, utensils, and equipment to portion, cut slice, dip, score, julienne, whip, beat, maintain hold temperature, chill, freeze, or otherwise produce food in the kitchen.

    All other duties as assigned.

    PREREQUISITES:

    Education: Degree from a post-secondary culinary arts training program is desirable.  Must be able to speak, read, write and understand English. 

    Experience: A minimum of 1 year in a food preparation position is preferred. 

    Physical: Must be able to speak clearly and listen attentively to employees, dining room staff, and guests.  Must be able to stand and exert well-paced mobility for periods of up to six (6) hours in length.  Must have the ability to lift pots, pans, etc., up to 40 pounds in weight.  Must be able to read and write to facilitate communication.  Must possess finger and hand dexterity for using small tools and equipment. Oregon Food Handlers Card required.

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  • Food and Beverage Staff/Banquets

    Our Food and Beverage team is looking to fill the following openings in the department:

    • Bartenders
    • Waitstaff
    • Hostess
    • Banquet set up lead

    Current OLCC and Oregon Food Handler cards required.

    Please email your resume to our HR department  or come apply in person at 68010 E Fairway Ave, Welches, OR 97067.  

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  • Guest Service Agent

    We're currently hiring a Part-Time Guest Services Agent.

    Oregon drivers license rquired.

    Great benefits include free golf and ski passes!

    Job Summary

    Switchboard, check-in, checkout, make reservations, provide information and directions, guest accounting, guest services, and all aspects of customer service.

    Duties and Responsibilities

    • Promptly and correctly answers all reservations & front office calls.
    • Directs calls to appropriate destinations.  Verify phone lines before connecting to guestrooms.
    • Accurately give directions and answer questions.
    • Provide guests with information about attractions, facilities, and services on or off property.
    • Assist guests in making calls and in obtaining outside operators.
    • Verify and maintain logbooks.
    • Follows all safety, emergency and power outage procedures.
    • Uses proper mail and radio procedures.
    • Makes arrangements for special requests/amenities in room (flowers, massage, wine, etc.).
    • Reads memos and the log book daily.
    • Reads and understands group resumes.
    • Records and makes wake up calls.
    • Inform guests of meeting room locations and times.
    • Help maintain lobby appearance.
    • Maintain and stock brochure racks.
    • Perform all other duties as assigned or needed.
    • Stand or sit for extended periods of time
    • Climb stairs

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Rooms in The Resort at the Mountain Hotel at Oregon, US