Jobs at Kalahari Resorts & Conventions

Supervise and assist with banquet and event-space setup, breakdown, and resetting according to event specifications and timelines. Review BEOs and floor plans, lead and train Event Services associates, coordinate with Banquets and other departments, inspect spaces for cleanliness and safety, and manage event equipment inventory. The role requires hands-on leadership, evening and weekend availability, and the ability to move banquet equipment.

Oversee resort-wide food and beverage operations across full-service and fast-casual outlets. Lead supervisors and assistant managers, ensure guest satisfaction, service quality, food consistency, cleanliness, sanitation, employee engagement, retention, sales, and cost objectives. Support restaurant leadership and temporarily manage daily operations when outlet managers are unavailable. Apply policies, training standards, recipes, portioning, and service procedures while developing associates for future leadership opportunities.

Supervise stewarding and dishwasher associates, ensuring kitchen utensils, outlet surfaces, and equipment are properly cleaned and sanitized. Support the Chef and Culinary team with high-volume food-service operations while maintaining health department and resort standards. Guide associates, monitor cleanliness and compliance, and help deliver a quality guest experience.

Supervise adventure park ride operations, associates, guest service, safety, cleanliness, maintenance, scheduling, training, and regulatory compliance. Ensure attractions operate safely and efficiently while supporting sales, cost control, employee retention, and guest satisfaction. The role requires responsive service, equipment inspections, timely reporting, and availability on weekends and holidays.

Supervise and assist with setup, service preparation, and cleanup for banquet and catered events. Inspect meeting and banquet setups against banquet event orders, delegate staff assignments, verify work quality, and ensure hotel standards are met. The role requires hands-on physical work, including moving banquet equipment and lifting at least 30 pounds, along with schedule flexibility, attention to detail, and calm problem-solving in a fast-paced convention environment.

Sets up, refreshes, maintains, and tears down banquet and convention meeting spaces according to event specifications and resort standards. Responsibilities include preparing rooms, breaks, audiovisual equipment, and supplies; maintaining cleanliness and sanitation; storing equipment properly; and providing courteous guest and team support. The role requires flexibility for long hours, weekends, and holidays, along with attention to detail, independence, and teamwork.

Provides friendly guest service at a golf course by assisting players, explaining course conditions and local rules, managing tee times, maintaining accurate tee sheets, tracking pace of play, and coordinating with golf marshals and shop staff. The role also supports team leadership, communicates information clearly, and helps deliver an exceptional golf experience.

Performs accounts payable and accounting office functions, reconciles discrepancies, processes financial information, supports reporting and analysis, assists with monthly state and local sales and use tax returns, and completes special projects assigned by the Controller.

Performs accounts receivable and general accounting activities, including financial reporting, budget support, inventory, tax analysis, fixed assets, billing, bank reconciliations, audit schedules, and special projects. Supports accounting office functions and collaborates with finance team members. The role requires an accounting-related associate degree or equivalent experience, three to five years of related finance or accounting experience, and knowledge of hospitality accounting.

Oversee financial information processing, reporting, and analysis across multiple resort locations. Manage accounting staff, review financial reports for accuracy, coordinate consistent accounting processes, and provide guidance and support to team members. The role also supports financial operations and organizational integrity across the company.

Provides front-line support in the human resources office, assisting associates, applicants, vendors, and visitors. Processes new-hire paperwork, maintains personnel files, supports onboarding, and manages uniform distribution and inventory. Requires strong communication, confidentiality, organization, composure, and the ability to work independently. Fluency in English is required, Spanish communication skills are preferred. Schedule is Tuesday through Saturday.

Supervise cabana, VIP, bungalow, daybed, and beach lounger operations while ensuring exceptional guest service, cleanliness, revenue performance, equipment maintenance, and adherence to food and beverage standards. Train and coach associates, support daily operations, inspect equipment, and maintain responsive, courteous service in a fast-paced outdoor resort environment.

Cleans and sanitizes dishes, glassware, utensils, kitchen equipment, workstations, storage areas, floors, and Food & Beverage spaces. Removes waste, supports food storage and product rotation, maintains safe and organized kitchens, and follows sanitation and workplace safety procedures. Level 2 Stewards perform heavier cleaning and work more independently. Flexible availability for evenings, weekends, holidays, and peak periods is required.

Supervise Java Manjaro coffee shop operations, support the Coffee Shop Manager and F&B Director, enforce food and beverage standards, coach associates, maintain equipment, and step in to provide guest service. The role requires prior full-service restaurant experience, with at least one year of hotel, resort, front-of-house, or supervisory experience preferred. Food handling and alcohol awareness certifications may be required by local law.

Provides friendly, prompt service to waterpark cabana guests by greeting and escorting them, coordinating with servers, supporting seating and cabana utilization, and assisting restaurant operations. The role requires strong communication, interpersonal skills, problem-solving ability, and proficiency with Micros cash register terminals and phone systems.

Supervise restaurant operations and uphold food and beverage service standards. Support restaurant leadership, enforce policies and procedures, fill in during service as needed, and ensure efficient daily operations. Train, coach, and develop restaurant associates while delivering friendly, attentive guest experiences. Complete required administrative duties and communicate expectations across the resort’s food and beverage outlets.

Clean and sanitize waterpark equipment, pools, shower areas, bathrooms, and general areas during and after operating hours. Provide friendly guest service, communicate attraction requirements and safety concerns, and support a welcoming environment. The role requires reliability, attention to detail, flexibility for weekends and holidays, and a collaborative, service-oriented attitude.

Provides emergency medical response, first aid, CPR, and life-saving care to guests, associates, vendors, and visitors throughout the resort. Completes incident reports and first aid logs, communicates with departments, and helps maintain a safe, welcoming environment across aquatic attractions, public areas, lodging, restaurants, and other resort facilities.

Supports HR operations through file and uniform management, audit projects, new-hire processing, orientation paperwork, international student program administration, personnel records, procedures, and reporting. The internship provides mentoring, coaching, and exposure to multiple areas of HR management. Candidates should demonstrate communication, organization, attention to detail, confidentiality, collaboration, and service-oriented leadership.

Prepares and presents high-quality cold dishes, including salads, appetizers, charcuterie, sandwiches, sauces, and desserts. Leads bulk production, follows recipes and plating standards, monitors food safety and storage, labels ingredients, assists with inventory and ordering, minimizes waste, and supports kitchen production. Requires strong knife skills, attention to presentation, physical stamina, and availability for flexible shifts.