Private Events Server

Primary Responsibilities

The Private Event Server provides exceptional dining experiences through warm, intuitive, and personalized service. The server is responsible for, but are not limited to; setting up for and breaking down events in various locations throughout The Club, running food and pouring wine with finesse, interacting with event guests in professional and positive manner.

DUTIES and RESPONSIBILITIES:

The following reflects management’s definition of essential functions for this job but does not restrict the tasks that may be assigned. Management may assign or reassign duties and responsibilities to this job at any time due to reasonable accommodation or for other reasons.

• Setup for events which include putting out tablecloths and place settings, arranging table placement and setting up food stations and any other requests as set forth by the Banquet Event Order (BEO) and/or Event Manager.
• Pull and arrange tables and chairs for guests when necessary.
• Regularly carry trays, serve guests, speak with guests, explain food and drink items, and clean up at the event's conclusion. 
• Moderate familiarity with local farms, wines and purveyors and must be able to retain knowledge from event to event.
• Greet guests, accurately take food and drink order
• Make a constant effort to tailor service and add personalization, always addressing Members and Guests by name when known.
• Participate in daily pre-shift meetings
• Have detailed knowledge of our wine and spirits selection, including technical and service aspects of each.
• Take ownership of designated station, including support staff, ensuring that all Members and Guests are happy.
• Assist with other events whenever necessary.
• Report problem situations to management immediately.
• Responsible for adherence to dress code, grooming, and hygiene standards.
• Required to attend mandatory meetings when scheduled.
• Responsible for adherence to posted work schedule and arrival time. Must follow established procedures for schedule changes and arrival time. Schedule may include participation in private dining room events
• Perform all other duties as assigned.

MINIMUM REQUIREMENTS

Must have and be able to do all of the following:

• At least 21 years of age.
• High school education or equivalent.
• Minimum three years of upscale casual or fine dining experience preferred.
• Read, write, speak, and understand English comprehensively.
• Basic math skills.
• Basic computer skills preferred. 
• Able to deal with guests in a professional manner while maintaining a composed demeanor in high stress situations.
• Must hold a valid Food Handler’s Card.
• Must hold a valid Responsible Beverage Service certification.

WORKING ENVIRONMENT/MINIMUM PHYSICAL REQUIREMENTS:

You must the physical, visual, and auditory ability to perform the essential functions of the job, with or without reasonable accommodations and be able to meet the following requirements:

• Heavy member/guest contact is required.
• Must be able to tolerate varying noise levels, temperature, and illumination and air quality.
• Requires hand-eye coordination and manual dexterity.
• Requires normal sense or smell, taste, touch and sound.
• Must be able to respond to visual or aural cues.
• Continuously or periodically bend, twist, lean, lift, push, pull, kneel, bend, walk, stand, and/or sit up to 8 hours per shift.
• Lift up to 60 pounds in order to perform the essential functions.
• Work in a stressful environment and stressful situations.
• Work in an environment where climate constantly changes.
• Maneuver freely through all areas of the property.