Banquet & Events Server

Dining Room Service Staff

Responsibilities:

• To serve all members and guests in assigned section/s of the dining room.
• To provide fast and efficient service of meals and beverages in a courteous manner.
• To ensure correct billing procedures (when required)
• To provide excellent service, ensuring level of service meets ROCC standards.
• To ensure all ROCC policies and regulations are strictly adhered to.

Essential Functions:

• Maintain a clean, neat and professional appearance at all times in accordance with the established dress codes, good posture and a smile.
• Setting up, working and breaking down of banquet events
• Perform various tasks such as removing linen, moving tables, chairs, staging, dance floors, busing glasses, dishes, silverware, etc., and re-setting rooms.
• Providing immediate attention to all members/guests upon arrival and/or seating
• Take customers' orders and place orders with kitchen or bar.
• Informs cooks about any special cooking instructions
• Serve food and drinks
• Clear tables and return dishes and cutlery to kitchens and/or work station
• Be knowledgeable about all food and beverage products that are offered
• Provide different styles of services that include: water, lemons, crackers, offering cocktails, wine and beverages, taking the order completely and concisely, mise en place for every course, delivering the food, bread presentation, removal of plates, pouring of wine during the meal, folding napkins when guests leave the table, presenting finger towels, and 100% attentiveness.
• Effectively handle complaints and communicate them to manager or supervisor
• Work with a "sense of urgency" on behalf of the membership without disrupting the atmosphere of the dining room.
• Prepare drinks when necessary
• Assist with A La Carte service when requested
• Work the Poolside area during summer the months and when required
• Keep service standards stocked with appropriate levels of linen and silverware
• Reset tables as needed
• Complete side duty tasks as assigned
• Check with the kitchen and bar to see what products my be short and what products to suggestive sell
• Assist in keeping dining room and work area neat and clean
• Serve meal; place dishes properly in front of each person
• Check back to ensure member/guest satisfaction; replenishes water, butter, etc. as necessary
• Suggest and serve dessert, coffee, and after dinner drinks when appropriate
• Perform clean-up and closing duties as assigned by manager
• Attend meetings as requested by supervisor or manager
• Proper execution of POS system (Jonas) to ensure accurate communication between kitchen and service staff (when required).
• Perform all work-related duties as assigned by supervisor or General Manager

Additional Responsibilities:

• Do not serve alcohol to intoxicated members/guests or anyone under the age of 21
• Report intoxicated members/guests and children asking for alcoholic beverages to supervisor or manager on duty immediately
• Always ask for ID if legal drinking age (21) is a concern. No ID, no alcohol.
• If a member/guest appears to be impaired and is driving, offer alternate transportation, such as a Taxi or a ride from a friend or relative.
• Comply with all TABC and Club regulations concerning alcoholic beverage service.

Interaction:

• Frequent Interaction with members, guests
• Occasional interaction with children

Working Conditions:

• Restaurant Setting
• Occasionally exposed hot, cold and inclement weather conditions
• Frequent exposure of hot, humid and inclement weather conditions during summer months

Requirements:

Special Requirements:

• Must possess an outgoing personality, honesty and integrity
• Must be polite, patient and courteous at all times
• Must treat others with kindness and respect
• Must follow schedule
• Must interact well with members, guests and staff
• Ability to understand and follow posted rules and procedures
• Ability to follow directions from a supervisor
• Ability to effectively communicate in a professional and friendly manner to members, guests and staff.
• Must have knowledge of proper way to serve, set up and clear tables
• Must be able to work fast and safely
• Must have working knowledge of cocktails
• Must have good coordination and balance
• Must be personable, responsible and willing to work in a team environment
• Must learn and be able to properly execute the POS system (Jonas)
• Must be a minimum age of 18 years and TABC certified to serve alcohol.

Physical Functions:

The physical demands and work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• While performing the duties of this job, the employee is occasionally required to stand, walk, climb stairs, balance stoop, kneel, crouch, crawl and/or sit up to eight hours per day.
• Use hands to finger, handle, or feel objects, tools and/or controls.
• Reach with hands and arms.
• Hearing and talking sufficient enough to communicate with members, guests and staff.
• Specific vision abilities include close vision, vision sufficient enough to read, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.
• Frequent lifting objects 10-20 lbs
• Occasional lifting up to 50 lbs.
• Required to spend long periods on own feet
• Independent mobility through clubhouse