PT Server/Host

SUMMARY Serves meal to patrons in the restaurant and consistently provides professional, attentive, genuinely friendly service to members. ESSENTIAL DUTIES AND RESPONSIBILITIES Present menus, answer questions, and make suggestions regarding food and service. Record orders on check. Relay order to kitchen using P.O.S. system and seat numbers. Follow all policies for the responsible service of alcohol. Request identification from customers when legal age is questionable. Observe diners to respond to any additional requests and determine when the meal is completed. Total bill, process and accept payment in form of membership signature and number. Move tables/chairs and banqueting equipment as needed for events and meal service. Complete assigned “side work” (preparations, set‑up, and closing). Maintain cleanliness of section and conduct end‑of‑shift inspection. Cleans and/or resets tables at conclusion of each course. Perform other duties as assigned. OUTCOME The server has a great impact on how restaurant guests and members perceive their dining experience. A genuine, friendly, attentive, knowledgeable server ensures that the guest is satisfied with his or her food selection and is eager to return. QUALIFICATION REQUIREMENTS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. EDUCATION AND/OR EXPERIENCE One year certificate from college or technical school; three to six months related experience and/or training; or equivalent combination of education and experience. LANGUAGE SKILLS Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals; write routine reports and correspondence; speak effectively in English to customers, members, or employees of the organization. MATHEMATICAL SKILLS Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume. REASONING ABILITY Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram; deal with problems involving several concrete variables in standardized situations; apply common sense to unexpected situations. WORKING CONDITIONS The work environment is typically moderate to loud. The pace is generally moderate and may be fast. Employees occasionally work near moving mechanical parts and are sometimes exposed to wet or humid conditions, fumes, airborne particles, toxic or caustic chemicals, and risks of electrical shock, burns from hot equipment, and lacerations from sharp objects. Employees are required to perform all tasks safely and adhere to applicable safety procedures. PHYSICAL DEMANDS Must regularly stand, walk, and talk or hear. Frequently use hands to handle objects, tools, or controls and reach with hands and arms. Must climb, balance, stoop, kneel, crouch, or crawl. Lift or move up to 10 pounds regularly, up to 25 pounds frequently, and up to 50 pounds occasionally. Requires good distance and peripheral vision and ability to adjust focus. INTERACTION Daily interaction with managers, supervisors, service staff, kitchen personnel, and customers; periodic interaction with other departmental personnel. STANDARD CLUB REQUIREMENTS Employees are expected to present a clean and neat appearance, keep clothing clean and pressed, maintain personal cleanliness (deodorant, bathing, oral hygiene), avoid excessive makeup and jewelry, arrive on time, keep personal belongings at home or in a locker, and conduct themselves professionally and courteously with members, management, and staff. SCHEDULING The club operates seasonally for a minimum of three months, seven days a week. Shifts are generally rotated to be fair; business or task demands may necessitate shift changes. The amount of hours worked is determined by business needs. This position is at-will and may be terminated by either party at any time with or without notice or cause. #J-18808-Ljbffr Westmoor Club Management