The Spruce Point Inn Resort & Spa realizes that the staff who represent the organization are key in maintaining our reputation. If you are enthusiastic, have professional experience, and are a service-oriented individual, you may have what it takes to excel at the Spruce Point Inn.
“memories made in Maine”
We are looking for individuals who have a desire to make people happy, are driven to exceed guest expectation, and comfortable in an environment of focused operating standards.
We are known as having a passion for excellence and a dedication to four diamond level customer service within our own Downeast Hospitality model.
Available Seasonal Positions:
Banquet Sous Chef, Line Cook, Food and Beverage Supervisor, Front Desk Agent
Schedules & Compensation
The Spruce Point Inn Resort & Spa is open from May through October, and we expect to be busy from opening day until closing. We are therefore looking for individuals willing and able to work the entire season. Part-time and full-time. Schedules and wages vary by position and department. Spruce Point Inn offers competitive wages.
The Spruce Point Inn offers on site accommodations to its employees. Located on the woodland edge by the Pemaquid Building, staff enjoy a fully firnished dormatory with a community kitchen. The fee is $80.00 per week and includes all utilities, cable, and wireless internet.
We also assist in finding off-site housing.
“The Spruce Point Inn is a great place to work. The surroundings are magnificient with an ocean view from many areas of the property. I found the owners, management and employees to be pleasant and enjoy working with them. I was involved in guest relations and enjoy interacting with the guests. I plan to return next season for another summer at SPI”.
Scott Daniels, Bellman/Amenities
“Working for Spruce Point Inn has been a wonderful experience for me. When first starting the job in May of 2012, I realized quickly how the ownership of the company cherished and took pride in the property, staff, and guests. They interact and socialize with staff and guests on a daily basis and welcome input on how to keep improving the Resort. The diversity makes it stand out from any previous place that I have worked. It was easy for me to come to work because I felt like I was home and was not only needed but wanted. I look forward to the 2013 season and the great experiences to unfold”.
Crystal Bradstreet, Housekeeping
“I have found my stay at the Inn to be one of the most invigorating experiences of my career. I am as excited for this year to begin as I was for my first. I have found the culinary demands to be extremely challenging and very rewarding. I am so glad that I have been able to be part of the management staff of the Spruce Point Inn”.
Peter Stiles, Executive Chef