We offer a choice of accommodations include glamping tents and authentically styled conestogas (covered wagons)—all outfitted with soft beds draped in fresh linens. A main lodge, game tent, activity field, and live entertainment ensure ample diversions for kids, adults and groups of up to 160 guests. Our Campfire Grill restaurant is open to the public and serves gourmet pizzas, wood-fired chicken, grilled steaks and other delectable menu selections. Specially designed to accommodate couples, families and groups, Conestoga Ranch has everything needed for an unforgettable getaway with all the comforts of home.
"Vacationing at Bear Lake is now easier and more exciting than ever. Conestoga Ranch is Bear Lake’s first true glamping resort and the perfect base camp for outdoor adventures. Specially designed to accommodate couples, families and groups, Conestoga Ranch resort has everything that's needed for an unforgettable getaway with all the comforts of home.” — KSL-5 (NBC affiliate, Salt Lake City)
Conestoga seeks adventurous, hardworking team players who have a spirit to serve. Ideally you have previous experience in the hospitality/resort/restaurant industry. Each job here on the ranch is equally important and imperative to the success of the ranch. You need to be flexible, as you will be asked to complete a variety of tasks, often times helping outside of your hired job description.
As a Conestoga Ranch employee, creating the best vacation for our guests is your primary objective.
Our season runs May through early October and we prefer candidates who can stay the entire season. We offer a competitive salary and an end of season bonus.
Room and Board
Limited co-ed bunkhouse style housing available (first come, first serve) for a nominal fee. We supply bed linens, pillows, towels, laundry facility, kitchen, all furniture, WiFi, and transportation. If you are looking for hard work in a team environment with great camaraderie come join us for the experience of a lifetime!
FRONT DESK When you work at the front desk of a resort you are the person that guests see when they walk in and out. This makes you the person they will turn to for help, which is why you need to be clued up on all the goings-on in and around the resort • Check-in guests and assigns rooms. Accommodates special requests whenever possible. • Assists in preregistration and blocking of rooms for reservations (work closely with sales/reservations). • Thoroughly understand and adheres to proper credit, and cash handling policies and procedures. Keeping all guest information confidential. • Understands room status and room status tracking. • Knows room locations, types of rooms available, and room rates. • Must be sales-minded. Presents options and alternatives to guests and offers assistance in making choices. • Uses suggestive selling techniques to sell rooms and to promote other services of the resort. • Knows the location and types of available rooms as well as the activities and services of the property. • Coordinates room status updates with the housekeeping department by notification housekeeping of all check outs, late checkouts, early check-ins, and special requests • Works closely with the housekeeping department in the keeping room status reports up to date and coordinates requests for maintenance and repair work. • Possesses a working knowledge of the reservations department. Takes same day reservations and future reservations when necessary. Knows cancellation procedures. • Knows how to use front office equipment. • Process guest check-outs. • Performing cashier related functions like posting charges to guest accounts, raising paid out's, currency exchange, • Uses proper telephone etiquette. • Is aware of daily activities and meetings taking place in the hotel. • Attends department meetings. • Reports any unusual occurrences or requests to the manager or assistant manager. • Knows all safety and emergency procedures, Is aware of accident prevention policies. • Maintains the cleanliness and neatness of the front desk area and orders any supplies necessary. • Understand that business demands sometimes make it necessary to move employees from their accustomed shift to other shifts and or departments.
As a host/hostess your main responsibility is to greet our guests in a timely manner upon their arrival to our location. Your goal is to welcome our guests to their dining experience in a warm and friendly manner. Further, you will be asked to seat, present menus to the guests in a professional and timely manner while maintaining a warm and friendly attitude. Major Responsibilities Greet and seat guests Present menus to guest Create and organize wait lists Manage floor plan – working directly with kitchen staff to ensure food comes out in timely manner Answer phone and answer any questions regarding the menu and restaurant. Check voicemail for any reservation or questions – respond accordingly Interact with guests as they leave the restaurant in order to ensure positive dining experience Knowledge and Skills Strong verbal communication skills in order to communicate with guests and coworkers Must be able to read and write in order to create wait list and decipher wait time Embody strong organizational skills Be able to multitask Essential Physical Requirements Standing during entire scheduled shift Reaching, bending, and stooping frequently Be able to carry up to 15 lbs.
Searching for hardworking, upbeat and energetic team members to join our seasonal housekeeping staff. Candidates should have a good work ethic, be self motivated and take pride in their work. Ideal candidates would have hospitality cleaning experience and references. Responsibilities include daily cleaning of our glamping wagons and glamping tents and general cleaning in common areas.
A lead server is experienced in food service. Most restaurants use a point-of-sale system called a POS to send orders to the kitchen and generate sales slips; some experience with restaurant software like this is necessary Knowledge of food and beverage preparation, guest relations, service styles and etiquette such as appropriate table settings, the order of service ware and wine service is required. Food handler permits and alcohol server certifications are required. These are typically one- to three-hour courses that end with a multiple-choice test. Primary Responsibilities The lead server is responsible for training new hires in the service style of the restaurant and standard operating procedures including safety and sanitation expectations. The lead server is expected to be fully knowledgeable about the menu, daily specials and bar list, and shares that knowledge with new servers who ask questions about describing dishes to guests, how the dishes are prepared, and any particulars about serving dishes such as table-side preparations or special utensils needed by guests. When a manager is not present or is busy with other tasks, the lead waiter is responsible for resolving customer complaints with the food or service. For food issues, the lead waiter makes sure an unhappy guest receives his meal properly prepared or modified to his satisfaction. Secondary Responsibilities They assign daily side work for floor staff to ensure the restaurant runs efficiently, such as keeping the dining room clean and orderly, the glassware and serving ware spot-free, stocked for the oncoming shift or cleaned out at closing. The lead waiter may be responsible for checking each server's books to make sure cash balances at the end of each shift. Lead Waiter Background A lead waiter has worked in several restaurants, usually for a minimum of two years. They are knowledgeable about dining service and has a sufficient grasp of wine regions, varietals and styles to make recommendations to customers A lead waiter has a current food handler's permit and alcohol certificate as required by his/her state, and is well versed in at least one POS system. A lead waiter's education may include a culinary arts degree. He/She has proven, either in her current job or previously, that keeping a calm demeanor and using nonconfrontational language resolves situations quickly
Self motivated, prioritizing, multi-tasking and follow direction in a team environment. Should be proficient in saute skills, knife skills, grilling, dutch oven cooking plus. Utah Food Handler Certificate a must.
Responsible for maintaining all areas of the resort. Be familiar with all hotel services to respond to guest inquiries accurately. Maintain complete knowledge of and comply with departmental policies, services, procedures and standards. Essential Functions: • Perform preventive maintenance in all guest rooms, public areas and Garden as assigned by Maintenance Manager • Follow-up and complete work orders • Perform routine maintenance around the resort, pavilion, and Garden, including plumbing, electrical, painting, HVAC, carpet cleaning and pool cleaning/maintenance • Maintain and clean the pavilion area, and other areas as assigned by Maintenance Supervisor • Work with banquet department to ensure a quality experience for event guests Knowledge, Skills and Experience
Entry level position - assist the kitchen staff for breakfast, lunch and dinner. Will be doing food prep, washing dishes, and a wide variety of kitchen work. Must be flexible, willing to learn and pitch in where need. Utah Food Handler Certificate a must.
A concierge is always polite, flexible and accommodating. The concierge should be knowledgeable about the resort and what it offers to guests. In addition, he or she is familiar with local businesses, venues and special events and listens to the requests made by guests, offering solutions or recommendations tailored to their needs.
Summary: Conestoga Ranch is seeking a General Manager to manage the seasonal opening, operations and seasonal closing of the Conestoga Ranch Glamping Resort in Bear Lake, Utah. Conestoga Ranch is a 38-unit seasonal Glamping Resort with a restaurant, event center and activities amenities. The position requires a live-in manager experienced in running unique hotels in remote locations. Candidate must be capable and passionate in achieving extraordinary guest satisfaction within a good working environment. Conestoga Ranch will open for its third year on May 19, 2017 and will close on October 1, 2017. Responsibilities: The person hired for this position will be responsible for all aspects of operations at Conestoga Ranch including the resort’s overarching hospitality philosophy, assisting with hiring, day-to-day staff management, guest relations. The GM will be charged with all resort operation management in an effort to run the resort efficiently and to maximize both customer satisfaction and owner NOI. Specific responsibilities include: • Mastering property management, reservations and POS software • Hiring and training seasonal staff to perform according to brand standards • Overseeing and managing opening and closing of the resort • Assisting with the development of resort tour program, activities program, equipment rental partnership program and Food & Beverage operation • Development and focus on maximizing General Store revenues • Assisting in the procurement of operating supplies and equipment and contracting with third party vendors for essential services. • Overseeing and management of all departments by working closely with department heads on a daily basis • Monitoring customer satisfaction through review of standardized feedback forms and by spending time directly with guests to ensure their needs have been met and expectations exceeded. • Reporting general updates and detailed financials to principals on a weekly basis • Assisting in the establishing of annual budgets and revenue projections • Taking ownership of off-season Sales & Marketing initiatives including reservations, development of Sales & Marketing plan, overseeing content management, 3rd party vendor marketing relations, social media marketing and group sales Requirements: The ideal candidate is a seasoned and highly intelligent hotel professional with outstanding management skills and extensive hands-on experience. In addition, the ideal candidate has: • A university degree in hotel management or related field • Significant experience in the hotel industry • Previous experience as a General Manager or equivalent position • An interest in seasonal living and working on-site in a stunning location Start Date: Immediately
As a server, your goal is to ensure customer satisfaction and thrill our guests during their dining experience. • Suggest and present the guest with specials for the night • Attend to all guest needs • Work with the restaurant team to ensure all of the guest’s needs are met • Work in a diligent manner in order to achieve outstanding service quality • Ability to work positively in a fast-paced environment. Essential Physical Requirements • Be able to stand on your feet for the majority of scheduled shift • Have strong customer-oriented skills • Must be able to work quickly in a confined area and stand for extended periods of time. Knowledge and Skills • Basic English reading and communication skills • Strong attention to detail • Ring in all orders into POS system & process payments • Maintain tables through pre-bussing, marking and clearing with correct procedure • Identify and prioritize tasks to maintain tables • Show teamwork within front/ back team
We are looking for a professional Sous Chef to be second in command in our kitchen, following our Executive Chef’s specifications and guidelines. The successful candidate will employ their culinary and managerial skills to play a critical role in maintaining and enhancing our customers’ satisfaction. Responsibilities: - Handle in the preparation and design of all food and drink menus - Produce high quality plates both taste and in design - Ensure the kitchen operates in a timely manner that meets our quality standards - Fill in for Executive Chef in planning and directing in food preparation when necessary - Resourcefully solve any issues that arise and seize control of any problematic situation - Assist Executive Chef in managing and train kitchen staff, establish working schedule and assess staff’s performance - Order Supplies to stock inventory appropriately - Comply and enforce sanitation regulations and safety standards Requirements: - Experienced Sous Chefs only (1-3 years experience) - Understanding of various cooking methods, ingredients, equipment and procedures - Record of kitchen and staff management - Accuracy and speed in handling emergency situations and providing solutions - Familiar with industry best practices - Working knowledge of various software programs (Office, restaurant management software, POS) - Culinary Arts or related certificate a plus
Looking for a certified Yoga instructor to give a few lessons on a weekly basis - depending on guest count. Instructor will need to offset the classes by working in other departments - housekeeping, front desk, restaurant, etc.