Careers

Open Positions

Kids Counselor/Night Program
This position provides a safe and encouraging environment for all individuals participating in the Kids Program.

Essential Job Functions:

  • Proficiency in tacking a western horse correctly including grooming, bridling and saddling.
  • Display proper and effective riding techniques including but not limited to seat position, reigning, leg position and control and safety while in saddle.
  • The ability to ride and pass a standard Tanque Verde Ranch lope check.
  • Must demonstrate the skills needed to teach and further the development of the Western horsemanship technique and riding lessons to youth and adults.
  • Must participate in all training and horsemanship development activities.
  • Ensure proper use of all safety equipment and follows all safety procedures for youth, adults and staff.
  • Follow all meal time procedures for ensuring proper orders and that all areas are cleaned and returned to their original condition.
  • Ensure that all equipment and materials are restocked after use; this includes saddle packs, dishes, and silverware.
  • Correctly fill out incident reports and all other necessary paperwork as needed.
  • Complete all other task assigned by Supervisor.

Minimum Requirements:

  • This position requires a High School Degree and at least 1 year equivalent experience.
  • A valid driver’s license and a clean driving record for one year or more is required to meet insurance requirements.
Wrangler
Minimum Requirements:
This position requires a thorough knowledge of horsemanship and care of horses. Candidate must have the ability to: teach basic horsemanship, relate to one’s peer group and work in a team setting, and have at least 3 years equivalent experience. Candidate must have a desire to work with children and adults. This position also requires that the occasional need and use of company vehicles. A clean driving record for one year or more is required to meet insurance requirements. Candidate must be at least 19 years of age.
Dining Room Servers
The role of server will be responsible for providing excellent meal service to the guests for all meal periods.

Summary of Essential Job Functions:

  • The position of server entails but is not limited to the following job functions; Greeting all arriving guests by acknowledging their presence upon arrival or as they arrive to the table, ensuring menus and water service has been completed.
  • Taking all food and drink orders and the server must be able to explain all menu items including recipe ingredients, and preparation.
  • Use basic selling techniques to up-sell appetizers, drinks, and dessert.
  • Ensure table is receiving proper bussing and follow-up to refill drinks including water, coffee, and tea.
  • Be knowledgeable of serving buffet style service, including set-up of buffet, refreshing of buffet and service to guests. Handle guest request for items available not on the buffet. The server must be able to explain all buffet items including recipe ingredients, and preparation.
  • Maintain certification for server by following the training program and endeavoring to strive for more knowledge to provide excellent service.
  • Maintain knowledge of the dining reservation system to be able to enter and edit reservations.
  • Maintain knowledge of the point of sales system to open and close tickets, understanding various methods of payment including split checks, multiple payments, gift cards, applying discounts and handling credit card transactions.
  • Be knowledgeable of cash handling procedures, including the ability to make change.
  • Ability to perform all opening and closing duties as assigned.
  • Pre-bus tables as needed, which includes clearing and resetting tables.
  • Resolve guest issues as quickly as possible and communicate all problems to outlet supervisor or manager immediately.
  • Maintain knowledge of the entire ranch and area to assist guests with questions about the ranch.

Minimum Requirements:
Some experience is required. This position requires a high school diploma or 1-year equivalent experience. The position requires the employee to be certified through Busser, Server Assistant and Server through Tanque Verde Ranch Food Service Certification program. The position may require the service of wine so therefore the position requires the employee to be 19 years of age or older.

Line Cooks
The Line Cook is responsible for preparing food according to pre-established guidelines and standards, ensuring only quality foods are produced on a timely and efficient manner.

Summary of Essential Job Functions

  • Line Cook includes but is not limited to preparing food according to guidelines and standards.
  • Only highest quality food served.
  • Cleans, maintains and closes work area.
  • Demonstrates satisfactory food quality, presentation and consistency.
Housekeepers/Room Attendants
The Room Attendant is responsible for cleaning and maintaining the guest rooms.

Summary of Essential Job Functions

  • Cleaning all assigned rooms on a daily basis
  • Following training guidelines for proper cleaning
  • Room presentation is set up to ranch standards
  • Changing sheets every 3 days on stay over rooms
  • Changing all used linens in check out rooms so all linen is fresh and clean for next guest
  • Replace any used amenities
  • Vacuuming and dusting guest room.
  • Cleaning bathroom thoroughly including toilet, shower, sinks with proper chemicals, clean mirrors
  • Mop floors on a daily basis
  • Clean out ashes from fireplace as needed
AM Hostess
The role of host will be responsible for providing excellent meal service to the guests for all meal periods and directing and supporting the dining room staff in their daily tasks.

Summary of Essential Job Functions:

  • The position of host entails but is not limited to the following job functions; Greeting all arriving guests by acknowledging their presence upon arrival or as they arrive to the table, ensuring menus and water service has been completed. 
  • The host must be able to explain all menu items including recipe ingredients, and preparation. 
  • Use basic selling techniques to up-sell drinks. 
  • Ensure table is receiving proper bussing and follow-up to refill drinks including water, coffee, and tea. 
  • Be knowledgeable of serving buffet style service, including set-up of buffet, refreshing of buffet and service to guests.
  • Maintain knowledge of the point of sales system to open and close tickets, understanding various methods of payment including split checks, multiple payments, gift cards, applying discounts and handling credit card transactions. 
  • Be knowledgeable of cash handling procedures, including the ability to make change. 
  • Pre-bus tables as needed, which includes clearing and resetting tables. 
  • Assigning side work to all servers and sections/table for meal periods.
  • Supporting dining room staff in their needs and assisting them whenever possible.
  • Resolve guest issues as quickly as possible and communicate all problems to outlet supervisor or manager immediately. 
  • Maintain knowledge of the entire ranch and area to assist guests with questions about the ranch. 
  • Be responsible for setting the buffet room up for meal periods. Ensuring that all meal periods begin on time.
  • Reading BEO’s to make sure that the set up for AM Dining Room functions is complete and advising the kitchen staff of numbers and any changes to normal meal times.
Banquet Servers

The role of a Banquet Server will be responsible for providing excellent banquet food service to the guests for all functions and special events.

Summary of Essential Job Functions:

  • The position of banquet server entails but is not limited to the following job functions; assist in setting function room including linens, china, glass, and silver for the proper number of attendees. 
  • Complete pre-function checklists including setting any pre-service salads, water, etc. as required. 
  • Once guests are seated ensure table is receiving proper bussing and follow-up to refill drinks including water, coffee, and tea. 
  • Have basic knowledge of wine and wine service.
  • Be prompt and efficient when serving courses to the tables. 
  • Be knowledgeable of serving buffet style service, including set-up of buffet, refreshing of buffet and service to guests. 
  • Maintain knowledge of Banquet Event Orders (BEO’s) and follow all details required by group, clients, and guests.
  • Be knowledgeable about serving social functions that require plates of hors d’oeuvres during cocktail receptions, etc. 
  • Be knowledgeable about the menu being served and be able to describe and explain ingredients, and preparation of any food presented. 
  • Maintain certification for banquet server by following the training program and endeavoring to strive for more knowledge to provide excellent service.
  • Perform final clearing of tables, complete breakdown of functions and events; which includes resetting as needed at the end of functions. 
  • Assist in taking down hors d’oeuvre tables or buffets, and performing closing duties as indicated on the banquet-closing sheet. 
  • Resolve guest issues as quickly as possible and communicate all problems to outlet supervisor or manager immediately. 
  • Maintain knowledge of the entire resort and area to assist guests with questions about the resort.
PM Cook
The PM Cook is responsible for preparing food according to pre-established guidelines and standards, ensuring only quality foods are produced on a timely and efficient manner.

Summary of Essential Job Functions:

  • PM Cook includes but is not limited to preparing food according to guidelines and standards.
  • Only highest quality food served.
  • Cleans, maintains and closes work area.
  • Demonstrates satisfactory food quality, presentation and consistency.
  • Performs duties assigned throughout the shift.
  • Equipped for service on time.
  • Demonstrates satisfactory food presentation, quality, and consistency.
  • Works well with diverse groups of people. 
  • Assumes responsibility and accountability.
  • Appropriate attire.
  • Maintains personal hygiene.
  • Communicate closely with supervisor all repairs, updates to soft goods, paint, and general building maintenance that is needed.   
Restaurant Manager
Basic Functions:
This position is responsible for managing all aspects of the Restaurant within the Food and Beverage operation. Primary responsibility is to ensure guest satisfaction by meeting and exceeding expectations while maintaining profitability.

Qualifications:  Education, Knowledge, Training & Work Experience

  • Two years of experience in Food & Beverage front of house operations preferred.
  • Effective oral and written communication skills.
  • Experience with POS systems, Word, Excel, Budget knowledge.
  • Previous experience in high volume Food & Beverage operations.
  • High school diploma or equivalent, college degree preferred.
  • Excellent written and verbal communication skills.
  • Ability to follow direction and execute projects in a timely and effective manner.
  • Computer literate, with the ability to learn or adapt to new programs.
  • Ability to manage time and tasks with minimal direction.
  • Must be able to work in a team environment.
  • Must be able to stand for long periods of time, approximately 8 hours.
  • Must be able to walk for long periods of time.
  • Must be able to lift and carry a minimum of 30 pounds.
  • Must be able to bend, stretch and reach for extended periods of time.
  • Strong administration knowledge, such as payroll.
  • Working knowledge of financials, such as budgeting tools.
  • Strong organizational skills with the ability to multi-task.

Essential Functions:

  • Ability to ensure that Restaurant standards/training is executed.
  • Full time flexible hours are required (able to work days, nights, weekends, holidays).
  • Develop and execute annual budget within the department.
  • Proficient in computer skills including POS systems, Word and Excel.
  • Ensure that the Restaurant experience is fitting of our theme.
  • Engage with guests on a daily basis by walking the Restaurant  to check on guest experience and monitor service.
  • Ensure proper staffing for all events and meals.  Review schedule on a weekly basis with the managers, adjusting staffing levels based on business levels.
  • Develop strong team and positive environment through upbeat attitude and rewarding top performers and holding lesser performers accountable for their lack of performance.
  • Conduct  monthly meetings.
  • Work with the Beverage Manager to review and alter inventory and security standards as appropriate to avoid damage and theft.
  • Review and improve liquor costs through strict controls, portion control, and other beneficial strategies.
  • Improve standards of hygiene and cleanliness in front of the house areas.
  • Lead daily operations meeting for planning and execution purposes. Pre Shifts
  • Ensure that standard training procedures are developed and enforced at all levels of the Food and Beverage operation.
  • Facilitate relationship between day and night staff, often walking Restaurant at end of day and night shifts to check for cleanliness and thoroughness in completing of all necessary tasks at end of shift.
  • Responsible for developing and recommending new promotions or initiatives that will increase sales and/or improve the guest experience.
  • Ensure that guest satisfaction is highest priority for each and every employee within the Food and Beverage Department.
    Act as Ambassador for the Food and Beverage Department and Tanque Verde Ranch and maintain a positive attitude.  Lead by example.
  • Handle all miscellaneous tasks / projects as assigned by Management.
  • Adhere to utmost professionalism and confidentially with data and information shared by Management.
  • Knowledge of Ranch layout, policies, procedures and all capabilities.
  • Communicate effectively with other department managers to ensure that Tanque Verde Ranch standards are met.
  • Perform general / miscellaneous duties and assist other personnel, as required.
  • Maintain a positive working relationship with all departments.
  • Exemplify a positive can do attitude and lead by example to foster and promote a cooperative working climate maximizing employee morale.
  • Represent TVR Food and Beverage Department by maintaining a professional image in dress and mannerism at all times.
  • Focus on achieving team goals.

Environment:
The environment of this position includes the need to be mobile throughout the resort and affiliated properties.

This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position.  Employees will be required to perform any other job-related duties assigned by their supervisor.

Bartender
 Job Summary:
The role of Bartender will be responsible for providing excellent food, wine, beer and liquor service to the guests in all outlets and during all functions and special events.

Summary of essential job functions:

  • The position of bartender entails but is not limited to the following job functions; Prepare and serve drinks and have an extensive knowledge of drink recipes and ingredients.
  • Setting-up the bar including checking par stocks, condiments, and glass and china.
  • Following all state laws regarding service and consumption of liquor.
  • Maintain knowledge of Banquet Event Orders (BEO’s) and follow all details required by group, clients, and guests.
  • When needed to prepare portable bars and transport all required backup items to the correct locations.
  • Maintain an approved tracking system for all drink orders and balance all tickets at the end of shift.
  • If a point of sale system is available run all drink orders through the system.
  • Bartenders provide drinks to guests directly and also make drinks for servers to deliver to guests.  On occasion it will be part of the bartender’s job to deliver drinks to the guests.
  • All bartenders will also be required to take food orders and deliver food.
  • Requisition items to keep bars stocked continually.
  • Maintain knowledge of the Point of Sale system and all cash handling procedures including correct forms of payment and processing.  This includes split checks, multiple payments, gift cards, applying discounts and handling credit card transactions.
  • Maintain excellent customer services skills at all times.  Resolve guest issues as quickly as possible and communicate all problems to outlet supervisor or manager immediately.
  • Maintain knowledge of the entire resort including outlets, menus, and also the local area to assist guests with questions.
  • Report all maintenance issues to the Property department or to their manager.

Minimum requirements:
This position requires a high school diploma or 1-year equivalent bartending and service experience.  The position requires the employee to be certified through Busser, Server Assistant, and Bartender through the Grand View Lodge Food Service Certification program.  The position does require the service of wine, beer and liquor so therefore the position requires the employee to be 18 years of age or older.

Abilities required:
This position requires the ability to stand, and, walk, 7to 8 hours at a time, climb stairs, reach, bend, taste, see, hear, smell and feel or touch.  The position also requires that the bartender be able to read basic chemical labels and write in complete sentences in submitting reports and assessments. This position also requires basic computer knowledge for closing and opening tickets, which would require good manual dexterity.  The position may also require the ability to lift over 50 pounds occasionally.

Work Environment:
This job is performed primarily indoors in a variety of settings including open public areas, kitchen, and offices.  Exposure to loud noises, dust, dirt, and smoke may occur.  Protective safety clothing may occasionally be required including appropriate clothing, shoes, gloves, and goggles as needed.  Activities include extended periods of standing and walking.

The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not to be construed, as an exhaustive list of all responsibilities, duties, and skills required of personnel so classified. All personnel may be required to perform duties outside of their normal responsibilities from time to time, as needed.

Bussers
Buffet Attendants

Watch employee appreciation video!

We appreciate your interest in employment at Tanque Verde Ranch! Positions at TVR are a great way to gain valuable work experience and enjoy life in the desert. Our team spirit and dedication to providing the highest quality service to guests is a strong tradition at Tanque Verde Ranch. Tanque Verde Ranch may be the right place for you if you:

• enjoy working in a service position;
• love working with people;
• have a strong work ethic;
• believe in working hard and giving your best;
• enjoy working in outdoor environments;
• are open to working day, evening and/or weekends;
• are at least 18 years of age.