SERVER

Roscoe Mountain Club Server Position

Roscoe Mountain Club is now hiring full-time Servers to join our team! Join the team at Roscoe Mountain Club – where work meets the wonders of the Catskills!

Pay: $14.00 an hour plus tips

Schedule: Full-Time

Our culture and values provide team members with a rewarding lifestyle and work/life balance.

At Roscoe Mountain Club, you'll find an opportunity to work in one of the most scenic and vibrant destinations in the Catskills. Our 18-hole, par-71 championship golf course is a premier destination for both competitive tournaments and relaxing rounds, surrounded by over 1,000 acres of breathtaking natural beauty and a 60-mile panoramic view of the majestic Catskill Mountains.

Whether it's summer days filled with pickleball, lake fishing, paddleboarding, hiking, and swimming—or winter adventures like snowshoeing and cross-country skiing—there's something for everyone, year-round. Guests and staff alike enjoy the comfort of onsite lodging at the Roscoe Inn, charming townhomes, and spacious rental homes.

We're looking for passionate, service-oriented individuals to join our growing team. If you love the outdoors, hospitality, and creating memorable guest experiences, Roscoe Mountain Club is the place for you.

Job Title

Server

Reports To

Dining Room Manager/F&B Manager/F&B Director

Classification

Hourly Fulltime, Part Time, Non Exempt

Working Hours

According to shift assignments

Job Purpose

The Server will provide outstanding, personalized service to members and guests, ensuring a seamless dining experience. They will accurately take and deliver orders, maintain the menu knowledge, and collaborate with staff to uphold the club's high standards of hospitality.

Duties and Responsibilities

• Ensure accurate account of the transactions, collections, disbursements, daily reports, deposits and cash drawer/computer system.
• May set tables, spreading clean linen, placing glasses, condiment holders, flowers, and silverware, etc.
• Receives patrons and takes orders. May involve seating guests, pulling chairs away from the table, distributing menus and filling glasses with water and ice, while members and guests decide on their order, write orders on check, answers questions about food, beverage and the menu, and or makes suggestions about food, beverage and wine.
• Informs chefs and cooks of the particulars about the orders, procures items from stations, carries trays and serves the meals to the members and guests.
• Serves the meals by placing the trays on a stand near the table being served, places dishes, by course, in front of each person, serving from the left of the patron, and replenishing water, butter, if needed.
• Remove soiled dishes, procures and serves dessert.
• Provides check to members and or guests when they have finished their meal, either received immediate payment or permits members to charge the items to their account at the facility.
• Monitor the preparation of food and beverage products, as per recipe card standards, to ensure consistent quality, portion control and presentation.
• Provide menu suggestions to management.
• Participate in the set up and breakdown of items due to F&B activities.
• Complete opening and closing procedures as outlined in the F&B Manual.
• Maintain cleanliness and organization in all F&B front of the house areas.
• All members and guests are greeted with an immediate smile, eye contact and a verbal welcome. If applicable they are escorted to a table, chairs are pulled for ladies, menus presented – open ladies first, from left to right.
• Place settings are adjusted to the number of members and guests at each table. Monitor that a courteous server greets the table within three minutes, offers beverages and observes timing, correctness, quality and presentation of the order.
• Acknowledges members and guests, politely thanks the members and guests upon departure.
• Monitor and or participate to ensure that tables are reset within 5 minutes.
• Conducts a physical inspection of the room and floor to ensure proper presentation.

Qualifications

• High School diploma or equivalent preferred
• Previous server experience required
• Excellent oral communication and listening skills
• Ability to follow directions
• Excellent customer service skills

Working Conditions

Work is primarily indoors with some outdoor exposure. Potential exposure to sharp and rapid equipment movement, sharp utensils, harmful chemicals and/or being exposed to flying golf balls.

This job description does not imply that the above are the only responsibilities assigned to this position. Employees holding this position will be required to perform any on the job-related duties as requested. All requirements are subject to possible modification to reasonably accommodate individuals with a disability.

Physical Requirements

Good organizational and verbal skills. Ability to use logical and rational thinking to resolve issues. Ability to perform basic mathematical skills, monitor and develop subordinates, visually monitor the operation areas and write and read member communication.

Must have the ability to perform moderate physical work and may be required to lift up to 40 lbs., up to 30 lbs. frequently. Perform activities such as bending, kneeling, crouching, climbing, reaching, standing, pushing, lifting and grasping for up to 5 hours without sitting. Ability to consistently lift, carry and load equipment that may weigh 30 or more pounds, and sustain aerobic activity for 20 consecutive minutes.

Use the following safety precautions when using an 8ft. ladder:

• Correct placement of the ladder. The safest angle for a straight ladder is to ensure it is placed on-fourth the distance from the base to the point of support. "A" frame ladders naturally comply.
• Ensure the ladder is placed on a firm level surface, and do not place the ladder near a doorway.
• Ensure there are non-skid shoes on the ladder.
• If using a medal ladder, be sure that it is not near electrical wires.
• One person on a ladder at one time and ensure another staff member is holding the ladder in position.
• Never overreach.

Direct Reports

None