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Club Host

Position Title: 

Club Host

Reports To: 

DMC General Manager/Assistant General Manager


Durango Mountain Club

General Purpose: Front line member service interaction.

Mix and serve bar drinks, food, and beverages as requested, using excellent guest service skills. Make sure all levels of the DMC and DMI are maintained in an impeccable manner. Interact with every member and guest to create a warm and welcome atmosphere in the DMC/DMI.

Essential Duties/Responsibilities:

Meet member service standards (see service standards in manual supplied).

Greet all Members by name on a regular basis. Come out from behind the bar area or wherever you are at the time and formally greet all members and guests in a very friendly manner. Ask their names if you are not acquainted.

Mix and serve bar drinks plus provide food and beverage services. Learn wine menu and what is recommended to serve with certain meals and be able to recommend wines by the glass.

Set up continental breakfast service with all needed food and serving items to include utensils, trays, condiments, and beverages.

Close out & reconcile cash register amounts & make deposits.

Daily Liquor Inventories performed and turned in with deposits.

Assist with monthly inventories and turn into General Manager on the first of every month.

Maintain daily communications log to DMC GM and Hosts to communicate any needs and/or concerns from your shift.

Maintain daily needs lists for all items served that we are out of or low on.

Perform daily checklists of all duties assigned and sign off/date to be turned in at the end each shift to management.

Complete side work including cleaning schedule and all opening and closing procedures.

Maintain bar area, dining lounge area, dining room, glassware, etc., in a clean and impeccable manner. Call to front desk if needed. Janitorial services are required for any specific areas to include both levels of the DMC and DMI.

Stock bars and storage areas daily/nightly to include storage room, cabinets, beer, liquor, and wine.

Maintain Game room area for Members and their guests by making sure all food and beverage items are cleaned up on a regular basis. This also includes cleaning up boards games, resetting pool table, making sure shuffle board is kept in order, and keeping all video game stations in order.

Maintain boot and coat closet area for impeccable tidiness and order.

Maintain Club restroom areas for cleanliness and stock when needed.

Maintain Pool/Jacuzzi & Fitness Center are well stocked with towels. Document pool/hot tub temperatures several times per shift in daily temp log. Closing Hosts must make sweeps of the Pool/Jacuzzi area to pick up towels, trash, etc., and restock towels and empty towel hampers before leaving.

Make multiple sweeps during all shifts of both levels of DMC to include Pool/Jacuzzi area, Fitness Center, Ski Valet area, Locker Rooms,and Restrooms & Changing Rooms (every hour if possible).

Other responsibilities:

Assist Club General Manager for any other duties as assigned and be as flexible in these assignments as possible.

Job Qualifications:

 Knowledge, Skills, & Abilities: Solid bar & food service knowledge and interpersonal communications/member relations skills. Working knowledge of basic records management and accounting skills. Must be 21 years of age or older.

Alertness, precision, ingenuity, analytic ability, persuasiveness, patience, reasoning, judgment, concentration, initiative, speaking ability, aesthetic sense, and tactile, auditory, olfactory, and visual discrimination are necessary abilities.

Required to work weekends, all Holidays, and most evenings & holiday breaks (i.e. Christmas Break, Spring Break, etc.).

Education or Formal Training: None required. Beverage safety course preferred.

Experience: 1-2 Years experience bartending and food service.

Material and Equipment Directly Used:

Cash register, credit card machine, cleaning agents, vacuums/sweepers, and bar & kitchen cooking/serving implements

IT systems including Seriusware and ski valet inventory management systems.

 Working Environment/Physical Activities:

 Indoor restaurant environment. 80% of the workday is spent standing and 15% is spent walking. Occasionally lift and carry objects up to 50 pounds. Constantly operating controls, reaching for, feeling, fingering, and handling objects. Occasionally stooping, kneeling, and crouching. Constantly using near and far acuity, depth perception, accommodation, and color and field of vision.

Constant exposure to fumes and odors. Potential hazards include mechanical, electrical and toxic, and/or caustic chemicals (cleaning supplies). This is a non-skiing position.

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