WORK AT the legoland CASTLE HOTEL

Join the Team

Work? Play? We have it all! Become a LEGOLAND Model Citizen to get great work perks like free tickets and discounts on LEGO products.

Offer Work area Type Sign up for an interview
Hotel Servers, Hosts, Bussers & Bartenders LEGOLAND Hotel or LEGOLAND Castle Hotel Part-Time Sign up
Hotel Front Desk Agents LEGOLAND Hotel or LEGOLAND Castle Hotel Part-Time, Full-Time Sign up
Hotel Cooks LEGOLAND Hotel or LEGOLAND Castle Hotel Part-Time, Full-Time Sign up
Hotel Housekeeping LEGOLAND Hotel or LEGOLAND Castle Hotel Part-Time, Full-Time Sign up

*LEGOLAND Hotel and LEGOLAND Castle Hotel servers must be at least 18 years old. Bartenders must be at least 21 years old.

  • Food & Beverage Supervisor

    Position Summary:

    Supports and assists the Restaurant Manager in the daily operation of the restaurant and/or bar, including standing in for them whenever necessary. This position is responsible for providing the best possible experience for the guest, cleanliness standards, as well as cash handling and financial controls. Participates in on the job training and counseling of MC’s ensuring that they consistently achieve the high standards demanded by LEGOLAND Hotel. Ensures that all sanitation and safety procedures are implemented and maintained.

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    Key Objectives:

    • Monitor and ensure all aspects of guest service in the restaurants. Provide ongoing service training to staff and coaching as needed.
    • Help develop and lead revenue generating initiatives and programs in conjunction with the manager.
    • Ensure strict compliance with all relevant Hygiene and Safety legislation requirements.
    • Develop and lead a positive, professional and strong team, with a focus on guest satisfaction, quality of food and delivery and development of a high level of skills; act as a role model in leading this through the Merlin values.

    Main Responsibilities:

    1. Restaurant Operations: Oversees and coordinates the operational effectiveness of all assigned locations. Implements and enhances high level of service, quality, and sanitation standards within the facility. Ensures that all guests are served in an efficient and friendly manner with children as a primary focus. Must understand and meet all guest expectations and have the ability to communicate positively to all guests and MCs. Communicates daily operational and financial objectives to team members on a daily basis.
    2. Training and Development: Responsible for motivating, training, cross-training and developing the Team Leaders and Model Citizens. Provides positive and corrective feedback to all team members to improve performance output with the assistance of the Manager. Must have working knowledge of LEGOLAND California food safety, HACCP, cash handling, guest service and general safety polices and procedures and share this knowledge with others daily.
    3. Management and Financial Support: May assist in the weekly scheduling of all Front of House Staff. Monitors labor hours on a shift to shift basis and ensures that payroll reports are accurate. May assist with the daily ordering and receipt of food and supplies. Enters delivery invoices into system on a daily basis. Monitors handling of cash and inventory control, referring any issues for investigation to Supervisor or Duty Manager. Responsible for comparing actual and budgeted figures on a daily basis and acting upon them. Controls ordering, waste and usage of all goods.

     

    Loss Prevention: Acts as a key contact and training leader in all areas of loss prevention and waste, in accordance with Merlin and LEGOLAND policies.

    1. Human Resources: Implements and enforces all company and divisional policies and procedures. Gives assistance to the Manager in the implementation of progressive exemplary and disciplinary action in line with performance and policy regulations. Must be familiar with all HR documents regarding hiring, interviewing, coaching, counseling, internal transferring, promoting, performance evaluating and employee benefits.
    2. Safety and Sanitation: Ensures that all team leaders and Model Citizens are trained and execute proper safety and sanitation requirements at all times. Oversees that all staff is knowledgeable and follows required company, division, OSHA, Environmental Health Department, and HACCP guidelines. Must have ability to recognize and report any possible safety hazards to the Manager or safety representative.

     

    Background and Experience:
    Requires at least 2 years of practical food service leadership experience, preferably in a hotel/ resort environment. Full service experience needed, and bar experience a plus. Must be customer service focused and have an understanding of customer expectations. Knowledgeable in food and culinary design is desired. Must possess strong communication skills, both in verbal and written format. Effective organizational and problem solving skills with the ability to make quick decisions is required. Ability to work as part of a team and to develop others within the team structure is required. A high school diploma or general education degree (or equivalent education and experience) is required. A bachelor’s degree is preferred. Must be willing to work flexible hours, including mornings, evenings and weekends to support the Hotel operations. Must have a valid driver’s license, safe driving record and be willing to use own vehicle for business purposes.

    Education:
    A college degree is preferred. A high school diploma is required.

  • Sous Chef

    Position Summary:
    Assists the Resort Chef in overseeing the culinary operations and food production of the Hotel Food and Beverage department. Is a stakeholder for food quality and is the central key point of contact for the kitchen within the hotel.

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    Key Objectives:
    The Sous Chef will oversee the day to day operations of the Hotel main kitchen and a supporting role to the a la carte restaurants. Ensures that all recipes, food preparation and presentation meet department specifications and commitment to quality and maintains safe, orderly and sanitized kitchens

    Main Responsibilities:
    Operational Planning

    • Maintain high standard of food quality throughout hotel kitchen operations.
    • Ensure written recipes, presentation and SOPs are carried out consistently and accurately.
    • Strategic planning to deliver cost effective results and minimize waste.
    • Supervise kitchen team including cooks, prep cooks to ensure all policies and procedures are adhered to.
    • Conduct regular and scheduled food safety audits and monitor the completion of weekly and monthly food safety audits.
    • Establish and maintain cleanliness standards and procedures including Merlin Food Safety Guidelines.
    • Assist in the review and development of menus/menu items.
    • With support from the Resort Chef, review and assist in the development of standard recipes and techniques for food preparation and presentation which assures consistency, high quality and minimal food costs.
    • Assist Resort Executive Chef to maintain budgetary goals including cost of goods and kitchen labor.

    Operations

    • Ensure food quality/ production standards, policies and procedures are met and maintained.
    • Conduct recipe audits to ensure high level quality is maintained.
    • Lead, train and direct kitchen staff.
    • Ensure a high standard of food production and presentation at all times, as set out in the Food Specification Manuals and recipes.
    • Assist in and manage any and all food allegation issues in the absence of the Resort Chef.
    • Ensure that high standards of sanitation, cleanliness and safety are maintained throughout all locations at all times
    • Ensure management, maintenance, completion and compliance of all kitchen files in line with food safety regulations.
    • Maintain robust audit trail for the kitchens in line with food safety regulations.
    • Coordinate kitchen deep cleaning programs.
    • Ensure all cleaning materials and equipment within the department are used in conjunction with manufacturers specifications and as laid down in the SOP manual.
    • Report and assist in the management of any equipment failure.
    • Ensure compliance of SOP and general kitchen standards at all times.
    • Food Service Team Membership
    • Serve as an active and contributing member of the Food and Beverage team
    • Attend operational meetings as required by the Resort executive chef and take personal responsibility for the effective cascade of information to the extended kitchen team
    • Exhibit the ability to work as a team member and independently to execute projects within job scope.
    • Assist in identifying training needs and assist in the execution of any appropriate training where necessary.


    Financial

    • To be fully conversant with financial performance and results pertaining to kitchen operations.
    • Assist the Resort Chef in monitoring and maintaining food costs within budget.
    • Monitor variances /changes/ trends in food cost of sale and act accordingly.
    • Advise F&B leadership team of commercial changes in relation to pricing, demand and/or new products.
    • Control the production and service of food to the agreed standard for guest satisfaction, while ensuring that maximum profitability is achieved through tight specification and portion control in line with the department budget.
    • Check fridges and stocks on a daily basis and to plan purchasing requirements in accordance with production schedules.
    • Review food prices and ensure food costs remain within budget.

    Other

    • Display a proficiency with and act upon the Company’s Complaints Procedure as outlined in the Department Manual.

    Health & Safety

    • Employees are responsible for the safety of themselves, their colleagues and guests (where appropriate), in line with the Group Policy (HS001) and the law. In particular, they must ensure that they follow safe working procedures for all work activities that they undertake and they must not use any tools or equipment for which they have not been trained. Where incidents do occur, they must ensure that they are reported to their line manager and must cooperate with any investigation as appropriate.
  • Assistant Night Operations Manager

    Position Summary:

    Responsible for the management of all aspects of the resort during the overnight shift, in accordance with hotel standards for both LEGOLAND Hotel & Castle Hotel.

    Directs, implements and maintains a service and management philosophy which serves as a guide to respective staff.

    Ensure safety of all staff and guests by following proper hotel guidelines and policies in compliant with Merlin Entertainment.

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    Main Responsibilities:

    The primary function of the night auditor’s role is to maintain the accuracy of the hotel’s financial records. This requires numeracy and bookkeeping skills, as well as general accounting knowledge. The night auditor will also require front desk experience such as checking guests in/out, allocating rooms, issuing keys, creating and updating reservations, etc. Assistant Night Manager will oversee Night Auditor team for both hotels.

    Background and Experience:

    • Previous experience in a front desk or customer facing role, preferably during the overnight and preferably at a supervisory position.
    • Good knowledge and understanding of hotel accounting practices and principles
    • Works well under pressure; ability to handle several guests within a short period of time
    • Able to accommodate a flexible schedule that includes weekends and holidays
    • Familiar with hotel property management systems and system generated reporting
    • Outside-of-the-box thinker who takes initiative to creatively solve problems
    • Exercises strong mathematical skills to identify and resolve complex issues and variances
    • Independent, self-starter with a track record of sound judgement and decision making abilities
    • Takes pride in their work with a focus on completing all tasks with precision and accuracy
    • Able to facilitate clear and consistent communication with all levels of staff and management

    Education:

    • High school graduate or equivalent vocational training certificate.
    • 3 years’ experience as a Front Desk/ Guest Services Manager or Supervisor, in a resort style hotel.

    Other Requirements:

    • Fluency in English both verbal and non-verbal.
    • Compute basic arithmetic.
    • Previous cash handling experience
    • Familiarity with yield management and cost controls.
    • Ability to:
      • Be a clear thinker, remaining calm and resolving problems using good judgement
      • Follow Emergency Procedure outlined in Merlin standard operations thoroughly.
      • Maintain confidentiality of guest information and pertinet hotel data.
      • Ascertain departmental training needs and provide such training.
      • Direct performance of staff and follow up with corrections when needed.
  • Assistant Food & Beverage Manager

    Position Summary:

    Responsible for carrying out the duties of the F&B manager in their absence and providing direct support to the Front Of House leadership team. Supports and assists the Restaurant Manager in the daily operation of the restaurant and/or bar, including standing in for them whenever necessary. This position is responsible for providing the best possible experience for the guest, cleanliness standards, as well as cash handling and financial controls. Participates in on the job training and counseling of MC’s ensuring that they consistently achieve the high standards demanded by LEGOLAND Hotel. Ensures that all sanitation and safety procedures are implemented and maintained.

    APPLY NOW

    Key Objectives:

    • Lead front of house team to provide excellent guest service
    • Help develop and lead revenue generating initiatives and programs in conjunction with the manager.
    • Ensure strict compliance with all relevant Hygiene and Safety legislation requirements.
    • Supervise all event room bookings, BEO processing and event related scheduling
    • Assist restaurant supervisors to ensure dining room leadership is maintained with high standards
    • Meet and exceed guest satisfaction and KPI targets

    Responsibilities:

    1. Restaurant Operations: Oversees and coordinates the operational effectiveness of all assigned locations. Implements and enhances high level of service, quality, and sanitation standards within the facility. Ensures that all guests are served in an efficient and friendly manner with children as a primary focus. Must understand and meet all guest expectations and have the ability to communicate positively to all guests and MCs. Communicates daily operational and financial objectives to team members on a daily basis.
    2. Training and Development: Responsible for motivating, training, cross-training and developing the Team Leaders and Model Citizens. Provides positive and corrective feedback to all team members to improve performance output with the assistance of the Manager. Must have working knowledge of LEGOLAND California food safety, HACCP, cash handling, guest service and general safety polices and procedures and share this knowledge with others daily.
    3. Management and Financial Support: Assists in weekly monitoring of financial reporting and timekeeping. Monitors labor hours on a shift to shift basis and ensures that payroll reports are accurate. Monitors MC files. May assist with the daily ordering and receipt of food and supplies. Enters delivery invoices into system on a daily basis. Monitors handling of cash and inventory control, referring any issues for investigation to Supervisor or Duty Manager. Responsible for comparing actual and budgeted figures on a daily basis and acting upon them. Controls ordering, waste and usage of all goods.
    4. Loss Prevention: Acts as a key contact and training leader in all areas of loss prevention and waste, in accordance with Merlin and LEGOLAND policies.
    5. Human Resources: Implements and enforces all company and divisional policies and procedures. Gives assistance to the Manager in the implementation of progressive exemplary and disciplinary action in line with performance and policy regulations. Must be familiar with all HR documents regarding hiring, interviewing, coaching, counseling, internal transferring, promoting, performance evaluating and employee benefits.
    6. Safety and Sanitation: Ensures that all team leaders and Model Citizens are trained and execute proper safety and sanitation requirements at all times. Oversees that all staff is knowledgeable and follows required company, division, OSHA, Environmental Health Department, and HACCP guidelines. Must have ability to recognize and report any possible safety hazards to the Manager or safety representative.


    Requirements:

    • Requires at least 2 years of practical food service leadership experience, preferably in a hotel/ resort environment.
    • Full service experience needed, and bar experience a plus.
    • Must be customer service focused and have an understanding of customer expectations.
    • Knowledgeable in food and culinary design is desired.
    • Must possess strong communication skills, both in verbal and written format.
    • Effective organizational and problem solving skills with the ability to make quick decisions is required. Ability to work as part of a team and to develop others within the team structure is required.
    • A high school diploma or general education degree (or equivalent education and experience) is required. A bachelor’s degree is preferred.
    • Must be willing to work flexible hours, including mornings, evenings and weekends to support the Hotel operations.
    • Must have a valid driver’s license, safe driving record and be willing to use own vehicle for business purposes.
  • Lead Line Cook

    Position Summary:

    Assume Leadership responsibilities, food safety and Quality Control in the absence of a Sous Chef. Maintain high levels of food safety practices within Merlin guidelines, lead 2-3 line cooks. This person will be the point of contact in absence of a Sous Chef.

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    Responsibilities:

    1. Food Quality: Must possess in-depth knowledge of the location menu, product lines, and preparation procedures. Maintains and monitors the delivery of high quality, fresh food products to our guests on a daily basis. Effectively displays and prepares a high quality product for the guest using the fresh food philosophy as a basis for all displays. Monitors and maintains proper taste, temperature, and appearance of all food items. Must have ability to share their food knowledge with MCs on a daily basis
    2. Training: Responsible for motivating, training, cross training and the development of kitchen staff in food safety, HACCP, guest service, and general safety policies and procedures. Provides positive and also corrective feedback to kitchen staff as required to improve performance output with assistance of Sous Chef and Executive Sous Chef.
    3. Cost Control: Assists Sous Chefs in controlling costs on a shift-by-shift basis. Has knowledge of food quality standards and waste management, food excess and shortages, and the proper receiving, preparation, and storage of food. Support Sous Chef and Supervisor with budget figures on a daily basis and acts upon them. Responsible with the rest of the leadership team for both food cost, inventory policy and procedures.
    4. Guest Services: Must understand and meet all guest expectations. Must maintain high service standards. Needs to work with and communicate with other team members to provide a positive guest experience. Must constantly train, re-train and monitor all cooks in the delivery of the highest standards of food quality and presentation as required by LEGOLAND California.
  • Night Audit

    Position Summary:

    Responsible for performing close of day scenarios for the hotel front office and account for daily activity by organizing and verifying information; identifying and correcting discrepancies; posting accounts; running and distributing daily reports.

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    Responsibilities:

    • Follow all specified procedures to audit the shift closing of all front office staff, including personally closing shift three and completing an audit summary for each shift
    • Produce accurate and timely reports and correctly handle all cash transactions
    • Provide relief support to the hotel PBX operator during shift
    • Follow all specified procedures to maintain and post a daily balance of all house accounts, including running preliminary reconciliations, detail transactions and final reports to accounting and profit centers
    • Follow all specified procedures to reconcile cashier’s reports with the restaurant system each night, researching and posting any unresolved tickets from the day shifts
    • Balance and audit for accuracy room revenue, food and beverage revenue, cashier’s reports, and guest and house accounts and telephone revenue; assisting the preparation of all reports relevant to daily revenues
    • Balance and audit for accuracy and transmit credit card batches
    • Complete and transmit daily management and accounting reports and supporting documents
    • Act as hotel system liaison during night hours
    • Perform all Guest Service Representative functions as required; may assist in booking room reservations; may assist in answering hotel phone calls and notifying guests of message
    • May assist with other duties as assigned


    Requirements:

    • Previous hotel front desk experience with excellent guest service skills a must
    • Must possess excellent mathematical skills, previous cash-handling experience and a knowledge of accounting principles
    • Organizational skills required for this position include strong follow-through, problem solving, and communication
    • Proficiency with Opera property management system (PMS) a must
    • Must have the ability to successfully work independently with minimal supervision