Server - Members Club

Job Description

Job Description

POSITION OBJECTIVE

 

Reports to Manager, Chef and Host/Hostess. Provide efficient, courteous, and quality service to all club members and guests.

ESSENTIAL JOB FUNCTIONS

 

• Set up station/table and side work.
• Maintain the proper condition and cleanliness of serving equipment.
• Greet guests and establish identity of member (membership card).
• Take orders and serve food and beverage requests while using suggestive selling techniques for Chef’s specials, fish of the day, etc.
• Clear tables during course of service.
• Handle and expedite all guest requests in a timely manner by following proper guest check and ordering procedures.
• Maintain positive communication with kitchen personnel and precheck orders before receiving food from kitchen.
• Inform Host/Hostess/Manager of any problems or complaints.
• Perform assigned cleaning tasks.
• Responsible for payment of check.
• Perform all other duties as assigned by Supervisor and/or Manager.
• Responsible for service items, transport carts, kitchen and cleaning equipment. 
• Must have Florida food handlers and alcohol awareness certifications or acquire within 30 days of hire. 
• Must be able to work a flexible schedule including day/night shifts, weekends and holidays

 

EDUCATION/EXPERIENCE

 

• High school diploma or equivalent
• Server experience preferred or related food serving experience
• General knowledge of serving

 

REQUIREMENTS

 

• Must be able to speak, read, write, and understand the primary language(s) used in the workplace.
• Requires good communication skills, both verbal and written
• Must possess basic computer skills

 

PHYSICAL DEMANDS

 

• Regularly is required to stand for long hours of the day.
• Use hands to handle or feel
• Reach with hands and arms, talk and listen
• Frequently required to walk
• Occasionally required to sit, and stoop, kneel, crouch, or crawl. 
• The employee must occasionally lift, push, carry, pull, or move up to 50 pounds.

 

WORK ENVIRONMENT

 

The employee must be able to withstand temperature changes from kitchen to dining room.