Established in 2001 and headquartered at our Club Support Center in Atlanta, Georgia, and with a satellite office in Naples, Florida, Bobby Jones Links is a club management and development company rich in resources and expertise serving private, resort, daily fee, and public courses.

At the core of everything we do is our commitment to serving people. We have spent more than two decades building a vibrant company culture that delivers the lifestyle, camaraderie, and experiences that our members and customers desire and the environment in which our employees will thrive.

Indian River Preserve Golf Club, located in Mims, Florida, and managed by Bobby Jones Links, is hiring for Banquet Servers. Indian River Preserve is an 18-hole golf course co-designed by renowned golf course architect Perry Dye and LPGA champion Jan Stephenson. The course features lush fairways across a rolling landscape, surrounded by serene lakes, nature preserves, and wildlife. The Indian River Preserve clubhouse is home to Andrei’s Restaurant, serving seasonal, local fare and a large banquet facility capable of hosting weddings and private catered events.

Responsibilities of the Banquet Server at Indian River Preserve Golf Club include:

• Understanding the basics of theft, waste, and pricing of food and beverage inventory items.
• Completing a daily sales and inventory sheet with accuracy.
• Using the point of sales system.
• Ensuring the restaurant’s presentation and appearance is always clean, pleasing to the eye, and impeccable in its presentation.
• Ensuring all members and guests receive the highest level of service.
• Setting up side stations and performing all side-work.
• Providing attention to all guests within one minute of their arrival.
• Filling glasses with ice water, mentions daily specials, and answers any questions a guest may have.
• Placing orders with the kitchen.
• Suggesting desserts, coffee, or after-dinner drinks.
• Attending all pre-meal meetings conducted by the Food and Beverage Manager or Executive Chef.
• Advising their supervisor of any member complaints.
• Cash handling and the accuracy of receipts at day’s end.
• Completing the day end close out report through the point of sales.
• Following and implementing the management directives, programs, and policies.
• Incorporating safe work practices and safe food handling standards.

Required Skills

• The ability to sell (and upsell) food and beverage to guests by being cordial, helpful, and sincere.
• The ability to provide exemplary member and customer service.
• Must have a thorough working knowledge of the club’s food and beverage operation.
• Experience in the food and beverage industry is helpful.

Physical Demands & Work Environment Requirements

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is frequently required to:

• Walk, sit, stand for long periods of time, bend, use hands to finger, handle, or feel; and talk or hear, stoop, kneel, crouch, close vision, distance vision, peripheral vision depth perception and ability to adjust focus.
• Lift up to 25 lbs. regularly; up to 50 lbs. occasionally and to lift overhead and push/pull, move lighter objects.

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. 

• Indoor conditions that may be warm.
• Work near: grill and fryer.
• Noise level in the work environment is frequently loud.