About Hyatt Regency Lost Pines Resort
Mission Statement
Hyatt is a global hospitality company with more than a fifty year history. The mission of the Hyatt Lost Pines Resort and Spa is to provide authentic hospitality by making a difference in the lives of the people we interact with everyday. The focus of this mission is to become the most preferred brand for Hyatt associates and guests in all aspects of their lives. The mission is supported by an environment characterized by a set of core values, a strong commitment to the guests, and a set of service essentials.
Brief Overview and History
The Hyatt Regency Lost Pines Resort and Spa was built in 2006 and lies on 405 acres in the Texas Hill Country between Bastrop and Austin. The property is a unique combination of luxury and wilderness. Many years and millions of dollars were spent on research and development to ensure that every detail on the property is accurate and reflects the history of the are.
The resort features 491 rooms and 57 suites as well as the Litton House (a 2600 square foot private residence). Also, there's 62,00 square feet on indoor meeting space and 230,00 square feet of outdoor function space. Business, convention and group travelers make up about 50% of the Hyatt Lost Pines business and vacation/leisure guests make up the other 50% of the business. There are 9 food and beverage outlets on the property that range from a coffee shop to a fine dining establishment. Spa Django is the full service spa and salon and Wolfdancer is the 18-hole golf course and driving range. While these are all great features the resort really prides itself on the year-round indoor/outdoor activities that are offered to the guests. These activities include horseback riding, skeet shooting, kayaking, and kids craft workshops. The resort also has a mascot program that includes Texas longhorns, alpacas, miniature horses, and a precocious dog.
The resort features 491 rooms and 57 suites as well as the Litton House (a 2600 square foot private residence). Also, there's 62,00 square feet on indoor meeting space and 230,00 square feet of outdoor function space. Business, convention and group travelers make up about 50% of the Hyatt Lost Pines business and vacation/leisure guests make up the other 50% of the business. There are 9 food and beverage outlets on the property that range from a coffee shop to a fine dining establishment. Spa Django is the full service spa and salon and Wolfdancer is the 18-hole golf course and driving range. While these are all great features the resort really prides itself on the year-round indoor/outdoor activities that are offered to the guests. These activities include horseback riding, skeet shooting, kayaking, and kids craft workshops. The resort also has a mascot program that includes Texas longhorns, alpacas, miniature horses, and a precocious dog.
Seasonal Supervisor Intership
Job Description
I was hired as the seasonal supervisor for McDade's Emporium and Ice Cream Parlor. McDade's is a coffee shop, gift shop, sandwich shop and ice cream emporium all at the same time. In the morning it's primarily and coffee and breakfast sandwich restaurant, in the afternoon it's a gift shop that sells sandwiches, and evening it switches to an ice cream emporium. McDade's is a small operation with only 8 employees, including the supervisor and the manager. As the seasonal supervisor I had many jobs in and out of the store. In the store I worked as an extra barista and cashier when needed, I restocked the store, I made sure associates were taking their breaks through out the day and that the daily duties were being completed. Out of the store I worked on the schedule, completed monthly bank audits, attended food and beverage department meetings, and acted as a liaison between McDade's and other departments at the resort.
Requirements and Qualifications
- Prior Management Experience
- Proficient in Microsoft Office
- Must Provide Excellent Customer Service
- Must be Friendly and Engaging
- Ability to Work Independently and With Others
- Flexible Schedule and Hours
- Experience with a Register (or some form of cash handling) Preferred
- Barista Experience Preferred
- Experience with Kronos and Micros Preferred
Benefits and Opportunites
- $12/hr
- 40+ hrs/week (you will be paid overtime if you work more than 40 hours a week)
- No room and board provided
- Discounts at Wolfdancer golf course
- 50% discount on food from any of the 9 restaurant outlets
- 25% discount on merchandise
- Discounts at other Hyatt properties (including room rates)
- Paid Holidays (4th of July, Labor Day, Memorial Day, etc...) you will get 8 hours of holiday pay on these days even if you work that day
- Opportunity to attend weekly Food and Beverage meetings
- Opportunity to work at a Four Diamond resort
- Networking with all the Department Heads and the General Manager
- Networking with the other interns from all over the United States and from other countries
Achievements
I was tasked with finding ways to improve McDade's during my internship. The store features a build your own bag of candy station that I made improvements to through restructuring of the display and by adding new candy options. It was a unique experience to be immediately trusted with such a popular feature of McDade's.
I made new pricing signs for all items (retail, food and beverage) throughout the store. Including pricing guides to keep behind the register. This was especially important because half the staff was comprised of interns from the Philippines and while they all spoke English very well, the signs and price guides made the store run smoother.
My manager went on vacation for 10 days and I was left alone and in charge of the store. The first day of her vacation the espresso machine broke and then the second day an employee quit. This was a terrible way to start those 10 days, but I learned a lot about handling difficult situations because of it.
I learned to use the Kronos software for time, attendance, and scheduling.
I became more proficient with Micros (a computer system used primarily in the restaurant industry) since I was given greater access to the program as part of my supervisor position.
I improved my time management skills. Most days I would have to complete tasks both in and out of McDade's. Being able to multitask and to work quickly and efficiently became a priority.
I learned a lot about coffee and the Egro espresso machine.
At the weekly Food and Beverage meetings I learned how much planning goes into feeding up to 1300 guests. Since the business at the resort is split fairly evenly between business and leisure travelers, every week there was a different strategy to consider. Also, I learned lots of short-hand food and beverage terms that I was unfamiliar with before this internship.
I made new pricing signs for all items (retail, food and beverage) throughout the store. Including pricing guides to keep behind the register. This was especially important because half the staff was comprised of interns from the Philippines and while they all spoke English very well, the signs and price guides made the store run smoother.
My manager went on vacation for 10 days and I was left alone and in charge of the store. The first day of her vacation the espresso machine broke and then the second day an employee quit. This was a terrible way to start those 10 days, but I learned a lot about handling difficult situations because of it.
I learned to use the Kronos software for time, attendance, and scheduling.
I became more proficient with Micros (a computer system used primarily in the restaurant industry) since I was given greater access to the program as part of my supervisor position.
I improved my time management skills. Most days I would have to complete tasks both in and out of McDade's. Being able to multitask and to work quickly and efficiently became a priority.
I learned a lot about coffee and the Egro espresso machine.
At the weekly Food and Beverage meetings I learned how much planning goes into feeding up to 1300 guests. Since the business at the resort is split fairly evenly between business and leisure travelers, every week there was a different strategy to consider. Also, I learned lots of short-hand food and beverage terms that I was unfamiliar with before this internship.