Server

Position Title: Server

FLSA Status: Non-Exempt

Reports to: Dining Room Manager

Department: Food and Beverage

About Foxfire Golf and Country Club

Foxfire is a private, bundled golf community in Southwest Florida with 931 housing units governed by a Master Association Board of Directors. Our annual budget is $9 million with 120 employees. Our recently renovated 27-hole golf course and brand-new amenity offerings are receiving rave reviews from our members. Foxfire’s Clubhouse includes a Main Dining Room with a capacity of 220 people and a Grille Room and Grille Room Patio with up to 100 people. Additionally, the ideally situated Halfway House services the golf course, tennis and bocce courts, and an outdoor casual seating area for up to 80 people. .

Position Summary

Foxfire Golf and Country Club is looking for a valued team member to serve as a server. This position provides food and beverage service to club members and guests.

Department Mission Statement

Provide a quality dining experience so that we are the member’s FIRST choice when dining out. We accomplish this by being mindful and exemplary of Foxfire Fundamentals.

Departmental Fundamentals

· WOW!!!! The Customer

· Take pride in our appearance: Your personal appearance makes a strong statement about the pride you take in your performance. Dress neatly and professionally. The appearance of our staff makes a similar statement about the quality of our work. Take responsibility to ensure that everything a client sees is clean, neat, and professional. It’s not someone else’s job. It’s everyone’s job.

· Be positive; bring your “A” GAME every day - You have the power to choose your attitude! Be joyful, optimistic and enthusiastic!

· Listen generously and communicate to be understood - Give others your undivided attention. Be present and engaged.

· Be fussy about details - every detail matters.

· Practice blameless problem solving; try to see things from another person’s point of view.

· Celebrate Success. We build People up by giving meaningful acknowledgement and appreciation and by celebrating both individual and team successes.

Position Responsibilities

1. Opening Lunch (daily unless otherwise specified)

· Present yourself in a pleasant and professional manner

· Arrive on time for specified shift PREPARED and PRESENT

· Be dressed in full uniform when you enter building every shift (Blue golf shirt, black pants, belt, apron, and everything else you need to complete your duties as a server)

· Clock in before starting opening tasks; you may only clock in up to 15 minutes before scheduled shift. Not earlier without a manager approval. If you do so the time will be deducted from you.

· Check white board for new daily information, review specials and floor plan for your section.

· Make sure grill tables are completely set up (place mats, roll ups ,knife and a fork, beverage napkins, bread and butter plate plus one in the middle with butter. (If the table is set up for 4 people have 6 butter bolls on the center plate)

· Take butter tray out of condiment fridge and put by table 1 in the grill. This tray must consist of 12 plates - 4 with 6 butter balls and 8 with 4 butter balls. Do back-up butter ball plates as necessary for shift and leave the trays in the condiment cooler.

· Fill cracker baskets (half oyster, half flatbread). First, combine existing baskets, then refilling empty baskets.

o Place baskets in the middle of each table (1 per table, 2 on tables of 8 or more. Any extra baskets go on the patio.)

· Brew iced tea in the morning if need it. Use one filter and one package of tea per brew. (Fill 3 brown pitchers for the grille room station, and put the let over brewed tea in the servers fridge)

· Take out any leftover lemons out of the server’s fridge and use first in the grille room for drink service. Use tongs to get the lemons out of the bowl. (Always ask if anybody wants lemon with water, ice tea or diet cola and lime with soda or tonic water. Only use if requested.)

· If necessary, cut fresh lemons for the business we will have for the day. (one medium sized salad bowl each lemon cut in 4 pieces for the expediters in the kitchen, saran wrap and leave in the servers fridge and a large salad bowl with lemons cut in 6 pieces for the drink service, don’t forget the slit in the middle of each piece for easy placement on the edge of the glass.

· Do condiments (ketchup, mayo, relish, est., FIFO(first in first out), follow instructions and labels on and in the fridge. If you are running low on coleslaw, tartar sauce, cocktail sauce, chopped onions please make sure you let the cook on the cold line know the day before so they can make more. Never wait till you are completely out of something to say it.

· Know your specials. If you have any questions regarding the menu ask your manager or the chef before service starts.

· Wipe down re-usable lunch menus. If paper menus are used make sure you have enough for the day.

· Bring menus to the bridge room, mah-jongg room, and library every Monday, Wednesday and Friday.

· Go back before 11:00 am to take their orders. Depending on number of people eating use separate times for separate groups; for example, large tables 15 min apart starting at 11:45, 12:00, 12:15)

o Before the table arrives have water on every seat and the drinks they have ordered.

o Wright the member last name on the top of each checks, and place the checks at each place sitting before member arrival.

o 5 minutes before the meal is ready for serving let the ladies know that they should get ready to come in for lunch.

· Check your caddies if in use; fill salt, pepper, sugars, straws, pencils, ketchup, and mustard. Wipe them down as you go along.

· Stock your side station. (4 rows of b & b plates, full 2 bins of rolled silverware, loose silverware for table’s reset, foxfire napkins, beverage napkins, to go cups and lids, to go boxes (large, medium and small), kids cups, lids, and straws, sani-wipes for the shift.

· Complete running side work during down time but never leave the floor unattended.

· Have your lunch before 11:30 or after 2:30. No lunch breaks or smoking breaks during those hours.

· Always let your manager or the bartender know if you must leave the floor.

2. Closing Lunch (daily unless otherwise specified)

· At 2:45 take off all set-ups from the tables.

· Polish and put away all silverware for next shift.

· Clean and restock back station.

· Check condiments.

· If a buss person is not scheduled empty all garbage cans and replace with a clean liner

· Make sure all of your checks are accounted for. (Before you check out of computer, if they are not or if anything is amiss, get a supervisor immediately)

· Print your report

o Count your served lunches

o Count your bridge

o Count your reciprocals

o Count your To Go’s

o Write your totals on yellow copy of report

• Check with management before you leave to make sure all necessary tasks are completed as required.

· Clock Out.

3. Opening through Closing Dining Room (daily unless otherwise specified)

· Be dressed in full uniform when you enter the building every shift (Black short sleeve shirt for regular dinner and black long sleeves for the major events-those shifts will be highlighted on the schedule)

· Clock in before starting opening tasks; you may only clock in up to 15 minutes before scheduled shift. Not earlier without a manager approval. If you do so the time will be deducted from you.

· Check the white board daily. It will consist of the night’s floor plan, set-up and break-down tasks, critical information for the evening.

· Set up side station (put nozzles back on soda machine, make a small bowl of lemons, pitcher of fresh tea, 3 regular coffee pots and 3 decaf, stock straws, teas, sugars, etc.)

· Fill salt, pepper, creamer, and sugar on all tables and wipe them with a sani-wipe.

· Wipe chair tops and check seat cushions for stains or debris in your assigned section

· Water all necessary tables in dining room.

· Fold napkins for the following set-up or make roll ups – your manager will let you know what is required.

· Know your section and table numbers

· Be visible in the dining room as the members arrive

· You can complete running side work during down time but make sure if you have tables someone else is keeping an eye on them. Members always have to be the priority. There should be at list one staff member on the floor at any time.

· Polish and put away all silverware for next shift.

· Breakdown the Dining Room service station.

· Set-up of the Dining Room for next event or service

· Complete any end of shift side work or duties assigned by management

· Make sure all of your checks are accounted for. (Before you check out of computer, if they are not or if anything is amiss, get a supervisor immediately)

· Print your report

o Count your served dinners

o Count your To Go’s

o Count your reciprocals

o Write your totals on yellow copy of report

· Always check with management before clocking out!!

· Clock out

4. Service Steps: (daily unless otherwise specified)

· Greet members by name and make a personal connection immediately (new employee- please ask member names and member numbers repeating to ensure correctness)

· Suggest/ offer beverages and daily course specials. Up-selling when appropriate. (Bloody Mary, outstanding, do you prefer Grey Goose or Tito’s); (the chicken noodle soup is delicious, may I start you with a cup?)

· Take order and repeat to ensure correctness asking all necessary questions such as temperatures, sides and accompaniments, being mindful of allergy concerns. (if uncertain about product ingredients pertaining to allergies please ask member for patience while you consult kitchen as their health as well as happiness is your main concern).

· Input order to computer accurately so as service/kitchen staff can properly execute. Taking into consideration member’s desires and kitchen business as to provide proper flow of service to accommodate member’s needs.

· Use correct seat number when sending your meal order.

· Always send any starters first on a separate ticket, and then send the main course.

· Follow up with table with-in 2 minutes of food being delivered so as to ensure correctness of order and that the members have everything they need.

· Check back with table after service of every course

· Continuously pre-bussing table, removing all unnecessary items (straw wrappers, finished beverage glasses and plates, etc) Always practice hands full in hands full out rule.

· *If there is an issue please go to the manager on duty or expediter ASAP so as to RESOLVE the issue expediently. The most important aspect of a problem is the RESOLUTION of it for the member as quickly as possible. The underlying issue can be determined once the member is satisfied.

· Suggest dessert mid-meal consumption and ‘’ READ YOUR TABLE” (are they in a hurry to make a tee time or just want to relax)

· Be prepared to present check anytime after the 2 minute check in with table

· THANK THEM!!! Have a great day and you will look forward to seeing you again. Please, checking back until they leave.

· YOU ARE EXPECTED TO STAY THRU THE ENTIRE SERVICE OF YOUR TABLE!!!

Knowledge and Skill Requirements

· Greet and acknowledge members and guests.

· Is knowledgeable about the menu, buffet and wine list.

· Ability to time the service of each course.

· Learns members’ names and their special preferences.

· Knowledge of wines and spirits.

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

Education, Licenses, and Experience

· High school diploma or GED preferred.

· Two years of comparable wait service experience preferred.

· The ability to read, write and execute basic math skills.

· Food safety certification – ServSafe.

· Of legal age to serve alcoholic beverages.

· Alcoholic beverage certification – TIPS.

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/cold, humid and noisy environment.

Incumbent Statement / Acknowledgement

1. Are you able to perform these tasks with or without an accommodation? ______________________

2. If with, how would you perform these tasks and with what accommodation? ______________________

Job Type: Seasonal

Benefits:

• 401(k)
• 401(k) matching
• Employee discount

Work Location: In person

Salary : $9