Piedmont Dining Room - Server - [S]

Job Title

Callaway Resort & Gardens (CGR) is an iconic 2,500-acre resort destination featuring a variety of lodging choices, unique garden attractions, seasonal special events, 36 holes of golf, fishing, biking trails, and residences. Located in scenic and historic Pine Mountain, Georgia, Callaway reflects the dream of its founder Cason J. Callaway 75 years ago. Currently CGR is part of Herschend Enterprises, Resort and Lodging Division, as part of a family of companies focused on family entertainment. For over seven decades Herschend Enterprises has operated with the purpose of bringing families closer together by Creating Memories Worth Repeating. Herschend Enterprises is considered the largest family-owned themed attractions corporation. As an equal-opportunity employer, we strive to provide environments where every host, guest, and partner feel welcome, valued, and loved. We firmly believe that words and actions matter, which is why all individuals are to be treated equally and with respect.

Essential Functions

• Greet guests, present menus, explain menu items and promotions, answer questions, and assist guests in making informed selections.
• Identify, document, and communicate guest questions or requests involving ingredients, dietary needs, or food allergens according to established procedures.
• Accurately take food and beverage orders and communicate them to the appropriate preparation area.
• Deliver food and beverages promptly and verify that items meet applicable quality, quantity, presentation, and service standards.
• Monitor the dining experience, respond to guest needs, and address or escalate concerns appropriately.
• Present guest checks, process authorized payments, and follow applicable point-of-sale, reconciliation, and payment-card security procedures.
• Verify identification and follow applicable alcohol-service requirements when trained, authorized, and assigned to serve alcoholic beverages.
• Clear and reset tables and assist with seating, bussing, or other dining-room responsibilities as operationally needed.
• Complete opening, closing, and side-work assignments, including stocking service stations, preparing service items, rolling silverware, and maintaining dining areas.
• Maintain clean, organized, properly stocked, and guest-ready tables, service stations, and work areas.
• Follow food-safety, sanitation, health-code, allergen, and personal-hygiene requirements.
• Report maintenance, sanitation, safety, security, injury, and emergency concerns through established procedures.
• Safely use assigned restaurant equipment, cleaning products, chemicals, and personal protective equipment.
• Support other food and beverage locations or related service responsibilities based on operational needs and completed training.
• Perform other related duties consistent with the purpose and responsibilities of the position.

Minimum Qualifications

• No formal education or previous serving experience is required; restaurant, food-service, cash-handling, or guest-service experience is preferred.
• Must meet the minimum age and other requirements established by applicable law and assigned duties, including alcohol-service responsibilities when applicable.
• Must obtain and maintain food-handler, alcohol-service, or other certifications when required by applicable law, the assigned property, or assigned duties.
• Ability to understand and follow food-safety, sanitation, allergen, cash-handling, payment-security, and alcohol-service procedures applicable to the assignment.
• Ability to accurately enter orders, process payments, and use assigned point-of-sale systems after training.
• Ability to learn menu items, ingredients, promotions, and available guest options.
• Ability to communicate professionally and provide courteous guest service.
• Ability to manage multiple tables, orders, requests, and changing priorities in a fast-paced environment.
• Ability to work independently and collaboratively as part of a food and beverage team.
• Ability to complete required food-safety, sanitation, point-of-sale, payment-security, alcohol-service, and property-specific training.
• Ability to work a schedule that may include days, evenings, weekends, holidays, and overtime based on business needs.

Knowledge, Skills, and Abilities

• Ability to create a professional and welcoming dining experience.
• Ability to learn and accurately explain menu items, pricing, promotions, ingredients, and available modifications.
• Ability to recognize allergen or dietary questions that must be handled or escalated through established procedures.
• Ability to accurately take orders, manage checks, and process payments when assigned.
• Ability to organize work, prioritize competing needs, and maintain attention to detail.
• Ability to remain attentive and professional in busy, noisy, or heavily populated dining environments.
• Ability to identify and report food-quality, sanitation, safety, security, equipment, and maintenance concerns.
• Ability to follow verbal, written, visual, or demonstrated instructions.
• Ability to adapt to changing work assignments, restaurant locations, guest volume, and operational priorities.
• Ability to maintain dependable attendance and a professional appearance consistent with company standards.

Physical Requirements

• The position requires prolonged standing and walking and frequent use of the hands and arms to carry, balance, place, and retrieve food, beverages, dishes, trays, supplies, and service materials.
• The position may also require reaching, bending, stooping, kneeling, squatting, twisting, pushing, pulling, navigating confined work areas and guest traffic, and carrying and balancing serving trays.
• The final lifting, carrying, pushing, and pulling standards should be established through a formal physical-demands validation. The source descriptions use different lifting expectations, including 20 pounds or more and up to 50 pounds.

Work Environment

• Work is performed primarily in indoor or outdoor restaurant, dining, kitchen-support, and food-service environments.
• The employee may be exposed to hot and cold temperatures, heat and humidity from food-preparation equipment, refrigerated or freezer areas, cleaning chemicals, detergents, oils, food products and potential allergens, wet or recently cleaned surfaces, noise, crowds, frequent interruptions, repetitive activity, and changing weather conditions.

Scheduling

• Schedules vary based on guest volume and business needs and may include days, evenings, weekends, and holidays.

Reasonable Accommodation

• The Company provides reasonable accommodations to qualified individuals with disabilities in accordance with applicable law. An employee must be able to perform the essential functions of the position with or without reasonable accommodation.

Additional Responsibilities

• Responsibilities may change based on business and operational needs. Any additional duties assigned should be related to the general purpose, level, and essential responsibilities of the position.