Qualifications:

Wait persons must be able to read and write and be articulate in the use of the English language. Applicant should have a pleasant attitude with a smile and good memory. A High School education is preferred. Wait persons must provide evidence of good health, have good coordination, and dexterity, and have the ability to work rapidly. Must be able to lift and carry a food tray weighing at least 30 pounds. Applicant must have a good work attitude, display patience, be able to work as a member of the team and have a desire to serve and get along well with others. They should be personable and neat in grooming and appearance. Prior service in a similar position would be helpful. Wait persons must have dependable transportation.

Responsible to: Director of Catering and Events

Job Summary:

Assists members and guests in having a pleasant and enjoyable dining & Social experience by greeting and serving them promptly, courteously, and efficiently. Should be acutely aware and responsive to the total dining & beverage needs of each person being served. Learn the special dietary needs of members and be proactive in anticipating the needs of the customers.

Duties and Responsibilities:

1. Work diligently, foster a team atmosphere, and be self-starting. Understand that all staff must do their part to make the dining room a success. Constantly refining communication skills both written and verbal and keeping in constant communication with Clubhouse Management, Chef, and wait staff. 
2. Arrive at work at the appointed time, in a clean, wrinkle-free uniform, groomed as prescribed in the employee manual. 
3. Works safely conforming to safety procedures to ensure health and safety and health and safety of others. 
4. Perform wait staff setup in accordance with the procedure for the day’s customers. Understands that preparation of items needed for service is crucial for a successful day of service. 
5. Full working knowledge of the menu, point of sale computer, and general operating procedures of the dining room, banquet areas, bar, and clubhouse 
6. Assist with the complete setup and breakdown of the banquet areas
7. Greets the members cheerfully with a smile getting to know their names. Always maintain eye contact and use proper vocabulary with our Members, their guests, and each other.
8. Presents a menu, assists with the description of items on the menu, and conveys the daily lunch and soup specials. Understands what is being served and how it is prepared.
9. Takes the beverage orders and presents the beverage while the food is being prepared. 
10. Place food orders with the kitchen using point-of-sale terminals
11. Assemble food in the kitchen on trays for serving aware of meal courses in proper order
12. Keep member's tables clean and beverages refilled.
13. Present guest checks for signature.
14. Collect signed checks after guests have left the table and give a reconciliation to the Dining Room Captain.
15. Assist in clearing and resetting tables. Maintain overall cleanliness of the dining room as it relates to the floor, tabletops, windowsills, and others.
16. Check the bulletin board daily for work schedule and "side work" details. Keep all areas where food is served clean and throughout the day tidy up the dining room.
17. Perform any and all related work, as may be assigned by the FOH Manager and/or General Manager.