Mens 19th Hole Server

Job Details

Job Location
Carolina Country Club - Raleigh, NC

Position Type
Part Time

Description

Job Summary:

The Men's 19th Hole Server-Bartender provides platinum level dining and beverage service to members and guests in the casual dining rooms and its outlets. This position assists with table setup, maintenance, cleanliness and safety of casual dining areas. The Dining Server-Bartender must be able to: deliver outstanding food and beverage service to member and guests; complete opening and closing duties/checklists in a timely fashion; is knowledgeable and follows Club policies and procedures; always maintains order and cleanliness; will assure that members satisfaction standards are consistently attained; will use club training tools to learn members by name and greet members by name; will seek opportunities to create positive,memorable moments.

This individual will embody the Carolina Country Employee Mission and Absolutes.

Mission Statement: Through Excellence and gracious hospitality, we work together to enrich lives.

Absolutes:

1. Engage Greet by name, build relationships, fond farewell
2. Maintain a culture of trust and respect
3. Welcoming Smile, positive attitude, enthusiasm
4. Look for and act upon every opportunity to create memorable moments
5. Be accountable for immediately solving problems or find someone who can
6. Continuously improve experiences with effort, innovations and creativity
7. Diligently maintain clean and safe facilities

Job Functions include:

• Arrives on time for work shift, well-groomed and dressed in the appropriate uniform.
• Reviews and sets up your section assuring all dishes, silverware, glassware and table linens are in appropriate order and clean.
• Possess complete knowledge of the menus and salad bar prior to working the dining floor.
• Graciously receives and greets members by name and their guests.
• Suggests and/or describes available appetizers, entrees, desserts, alcoholic beverages and wines to members and guests (bartending will be required).
• Coordinates food service between kitchen and service staff.
• Maintains all silver service ware items.
• Professionally and quickly handles complaints from club members, guests, and visitor and communicates to Management immediately.
• Understands all safety, accident and emergency policies and procedures and consistently follows.
• Is mindful of dining room area to ensure proper maintenance, cleanliness and safety and reports any areas that need attention to management or to the Facility Director.
• Assures that pre-opening cleaning tasks are completed as assigned.
• Assists with service of food and beverages in outlets and for special functions when needed.
• Assists with table clearing and re-setting as needed.
• Suggests to management when additional service supplies and small equipment are needed.
• Enforces established rules, regulations and policies.
• Attends pre-service employee briefings (line-up meetings) prior to working the dining room floor.
• Is knowledgeable and follows local and state laws and the clubs policies and procedures for the service of alcoholic beverages.
• Completes other appropriate assignments and projects as required by the captains, maitre d and or management.
• Works with a good attitude, with respect towards others and creates professional working relationships with co-workers.
• Follows Club safety and security policies and stays alert and promptly reports accidents, injuries, maintenance issues, suspicious activity and unsafe work conditions to management.
• Completes required computer based courses, North Carolina Alcohol Beverage Control rules and regulations and any other department specific training.
• Performs other duties as assigned.

Working Conditions, Physical Functions and Abilities:

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

• Must be a minimum of twenty-one (21) years of age.
• Capable of lifting up to twenty five (25) pounds or more.
• Capable of standing and maneuvering independently and safely around work area.
• Capable of standing on for a length of eight hours or more.
• Ability to see and hear, or to use prosthetics that will enable these senses to function adequately to assure that position requirements can be fully met.
• Ability to read, write, speak and understand English. Sound mental and physical health: ability to get along well with others, to demonstrate a high level of sensitivity and interest in people.
• Must be able to inspire teamwork among banquet personnel and work well with a diverse group of employees.
• Subject to moderate physical and emotional stress associated with food/beverage service. Must be able to work a flexible schedule including weekends and holidays.