Description

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Forest Hills Country Club is ideally located in the prestigious suburb of Clarkson Valley in the greater Chesterfield area. The Club is over 55 years old and for years has been recognized as the premier private Country Club in the West St. Louis area. Members enjoy world-class golf and amenities within a friendly and inviting atmosphere. Known as “The Family Club of Choice,” the membership at Forest Hills Country Club is active and engaged, offering an exclusive private club lifestyle with family friendly programs, including a state-of-the-art aquatic center with multiple pools and waterpark features situated by the pool/cabana bar. The Club features four hard surface tennis courts, along with two Har Tru clay courts, and new tennis facility and new pickleball courts. Forest Hills Country Club has both an 18-hole course, “The Championship” and a nine hole course, “The Valley”. The Championship course has been recently fine-tuned with bentgrass, advanced drainage systems and pristine white sand bunkers. The Valley course is perfect for beginners; those who want a practice area to perfect their game or golfers wanting to play a quick round. 

Job Summary (Essential Functions)

Manage food and beverage service for members and guests in different outlets of the club, particularly focusing on all seasonal outlets (Bocce, Cabana, Café, and Hut). Supervise all F&B staff, order supplies, implement controls to ensure that budged food, labor, supplies, and other costs are maintained, maintain order and cleanliness, and ensure that member satisfaction standards are consistently attained.

Requirements

Licenses and Special Requirements

• Food safety certification.
• Alcoholic beverage certification.
• Of legal age to serve alcoholic beverages.

Physical Demands and Work Environment

• Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch
  and twist or reach.
• Push, pull or lift up to 50 pounds.

· Continuous repetitive motions.

• Work in hot, humid and noisy environment.

Education and/or Experience

· High School education or equivalent.

· Previous fine dining and/or banquet experience.

· Minimum two years of experience as a head waiter or wait staff supervisor in a fine dining venue.

Job Knowledge, Core Competencies and Expectations

· Knowledge of the principles, procedures and equipment used in the storage, care, preparation,
cooking, dispensing and serving of food in large quantities.

· Ability to suggestively sell wine and cocktails.

· Good organizational and follow-through skills.

· Ability to demonstrate proper wine service.

· Knowledge of and ability to perform required role during emergency situations.