Dramatic elevation changes of 50 – 70 feet are just part of the challenge of this visually stunning locale. A shot-maker’s course, Ballyhack features 150-yard fairways, gouged-out bunkers, and rugged terrain. Don’t forget to greet the family of African Boer goats, who live near the 14th green.
JOB SUMMARY
Provide exceptional guest service and hospitality throughout all interactions with members and guests; consistently anticipating their needs and excelling to meet all expectations and beyond.
ESSENTIAL JOB FUNCTIONS
The essential functions include, but are not limited to the following:

• Serve food and drinks to restaurant patrons, golfers, guests.
• Clean, set/reset, and prepare the restaurant or other dining outlets for service.
• Receive and enter orders in point-of-sale system for accurate accounting of member accounts.
• Prepare food and drink items for guests or staff.
• Clean and sanitize work areas as needed for position.
• Complete daily accounting tasks.
• See to the completion of guest needs as they arise.
• Stock, fill, and move supplies and furniture as needed.
• Perform other duties as appropriate.

KNOWLEDGE, SKILLS AND ABILITIES
The requirements listed below are representative of the knowledge, skills and/or abilities required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions.

• Must have knowledge in Food and Beverage operations.
• Ability to provide high level of customer service with attention to detail.
• Able to coordinate and manage events that provide quality experiences to members/guests.
• Understanding of safe food handling procedures and process.
• Excellent verbal and written communication skills.
• Excellent organizational skills and attention to detail.
• Excellent time management skills with a proven ability to meet deadlines.
• Strong analytical and problem-solving skills.
• Ability to prioritize tasks and to delegate them when appropriate.
• Ability to function well in a high-paced and at times stressful environment.
• Work independently in the absence of supervision.
• Maintain confidentiality of sensitive information.

SUPERVISORY RESPONSIBILITIES

• None

EDUCATION AND EXPERIENCE

• High school diploma or equivalent.
• Minimum two years’ experience in a similar setting.

PHYISCAL REQUIREMENTS

• Prolonged periods of standing and walking.
• Able to bend, stretch, twist, and turn in kitchen and service area.
• Must be able to visually inspect ingredients and finished product for quality.
• Must be able to lift and carry up to 25 pounds.
• Able to communicate with others.
• Able to operate a computer and other office equipment, such as point of sale, calculator, or printer.

JOB DESCRIPTION
DEPARTMENT: Food and Beverage
REPORTS TO: F&B Manager and Assistant General Manager
JOB CLASS: Non-Exempt
EEO CODE: 09
DATE MODIFIED: 04/2023