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The Chief Engineer oversees property maintenance, implements preventive programs, monitors safety systems, manages expenses, and ensures compliance with regulations. Responsibilities include supervising staff, coordinating repairs, and maintaining records for smooth operation.

The Night Auditor is responsible for auditing, balancing, and reporting daily activity for the hotel's guest service area, including cash and credit operations for food and beverage outlets and front desk activities. The role involves reconciling cashier’s reports, maintaining house accounts, preparing daily reports, and performing Guest Service Representative functions. They must ensure accurate reporting, and cash handling, and assist in resolving guest inquiries.

The Director of Finance oversees financial goals, prepares reports, manages budgets and forecasts, ensures compliance with financial standards, and leads audits. They collaborate with operational teams to enhance revenue and financial strategies while mentoring employees to improve their business acumen.

The Spa Operations Supervisor oversees spa operations, assists the Spa Director in managing staff and services, ensures cleanliness and organization of guest areas, promotes safety, communicates daily events to the team, and addresses guest concerns. They are required to have a passion for wellness and excellent communication skills, along with supervisory experience.

The Environmental Educator assists in developing and conducting educational programs about nature conservation, creates and leads nature hikes and presentations, and promotes interest in environmental conservation among guests and the community.

The Director of Group Sales is responsible for developing market segments and customer relationships, enhancing revenue through sales activities, and negotiating contracts for group accommodations. This role involves soliciting new business, maintaining existing accounts, conducting site inspections, and ensuring operational needs are met for guests.

The F&B Supervisor will oversee food and beverage operations, ensuring quality service, managing staff, coordinating events, and maintaining operational standards to enhance guest experiences in a resort setting.