ESSENTIAL DUTIES AND RESPONSIBILITIES

GENERAL SUMMARY

Prepare and serve food, alcoholic and non-alcoholic beverages from a free-standing snack bar on the golf course.

• Assemble sandwiches to order while golfers wait “on the turn”.
• Cook and serve hot dogs, brats and other menu items without main kitchen support.
• Oversee that all food prepared is of consistently high quality and that portions are consistently controlled.
• Maintain cleanliness and organization of all Halfway House storage and service areas. Swept and mop daily.
• Covers, dates and neatly stores all meats, poultry, seafood and other food items.
• Serve food and beverages to members in an efficient manner.
• Set up and stock work area with food and beverage supplies on a daily basis.
• Establish, maintain and seasonally reset par stocks for consumable goods.
• Offer product suggestions to increase sales and heighten member satisfaction.
• Maintain a clean, safe, organized work area.
• Ensure perishable foods are held at safe storage temperatures.
• Unsure food and beverage products are rotated to optimize freshness.
• Process member billing; complete POS daily closeout instructions.
• Report to work in uniform at posted scheduled times.
• Food tickets are complete and out in a timely manner.
• Perform other duties as assigned.

JOB KNOWLEDGE, SKILLS AND ABILITIES:

1. Previous food & beverage experience required
2. Food prep and safe serve experience, preferred.
3. Point of sale experience, preferred.
4. Basic golf etiquette knowledge a definite asset.
5. Knowledge of leisure style customer service to exclusive member clientele.
6. Previous experience in restaurant or “club” environment, preferred.
7. Basic mathematical abilities.
8. Ability to use safety practices in carrying out job duties.
9. Ability to proficiently function in a fast paced environment.
10. Ability to develop and utilize organizational skills.
11. Ability to add, be multi-tasked, and plan and prepare for routine and special functions with little supervision.
12. Work schedules may vary; therefore, flexibility in last-minute changes is necessary. Flexible schedule, including availability to work evenings, nights, weekends and holidays.
13. Seasonal busy periods of business will require longer work schedules. The most common times are tournaments, holidays and special events.

PHYSICAL REQUIREMENTS/ WORK ENVIRONMENT

1. Must enthusiastically represent the company displaying a positive attitude, high level of energy and commitment to quality throughout all aspects of the job.
2. Workplace attire and grooming must be neat, clean and appropriate for the work being performed and the setting in which the work is performed.
3. Ability to work in a variety of weather and temperature conditions.
4. Ability to Lift/Carry 35 pounds or less occasionally;
5. Ability to Push/Pull 35 pounds or less occasionally
6. Ability to Twist, turn, reach above shoulder, reach outward, stand, walk, taste or smell, work at or above shoulder occasionally
7. Ability to Bend, squat, kneel, talk or hear frequently
8. Ability to Handling/flipping through paperwork while sitting
9. Ability to work inside and outside

Supervisory Responsibilities:

As needed for special events