Position Description Summary

Cocktail servers are responsible for the professional and timely service of beverages to all Members and guests at the pool.

Role & Responsibilities

• Create a memorable dining experience for all Members and guests, continually providing excellent customer service with a high level of professionalism

• Proactively engage Members and Guests at the pool by offering specials & recommendations

• Efficiently serve drinks in a friendly and courteous manner, adhering to BHIC standards and steps of service

• Learn how to use the POS computer and how to input orders

• Upsell products when applicable

• Be present at all areas of the pool deck, actively walking around and taking drink orders

• Restock ice, liquor, and glasses for the bar as needed throughout the shift

• Stock Cabana Bar cools prior to service, refilling as needed

• Maintain inventory and par levels of items in the Cabana, working alongside bartenders

• Support Bartenders, as needed, keeping side stations stocked, clearing tables, & running drinks

• Ensure each beverage that comes from the bar is properly expedited

• Run food to tables, as needed

• Keep all tables wiped down and sanitized, cleaning up after Members leave

• Adhere to all health and sanitation codes and guidelines at all times

• Be knowledgeable about all menus

• Advise management of any complaints as soon as they occur

• Complete all opening, side, & closing duties, as instructed, such as dusting chairs, folding napkins, cleaning highchairs, prepping bread baskets, polishing silverware, resetting tables, etc

• Attend pre-shift meetings, noting any specials

• Consistently adhere to state and local laws regarding the service of alcoholic beverages

• Assist in the daily operation of assigned dining outlet, as needed

• Maintain a clean dining room, including tables, side stations, bar areas, and host stand

• Be detail-oriented and able to prioritize in a fast-paced environment

• Solve problems, work as a team, be a leader, and inspire happiness

• Operate within all guidelines, policies, standards, and constraints as established by the Club, and assist in the implementation of BHIC mandatory standards of operations, as they relate to the Food and Beverage operations.

Qualifications & Education Requirements

• Working knowledge of restaurant operations

• Must possess appropriate analytical skills, attention to detail, follow-through, creativity, and a high level of motivation

• Ability to communicate effectively and professionally

• Willingness to learn and accept instruction

• Be dependable, prompt, and team-oriented

• Must possess a positive attitude and good work ethic

• Restaurant experience required

• High-end customer service experience in a hospitality or private club environment preferred

• High School Diploma or GED required

Other Accountabilities

• Because of the fluctuating demands of the Clubs’ operation, it may be necessary for each employee to perform a multitude of different functions; therefore, as an essential part of your job, you will be expected to help others when the occasion arises, just as others are expected to help you while we foster a team environment. Therefore, you may be required to perform other tasks, as needed, that are not included in the above.

• Adhere to all of the various company written mandatory standards of operations, policies and procedures, manuals, memos, and other oral instructions.

Working Conditions

• Indoors, in busy restaurant settings

• Outdoors, on the pool deck in varying weather

Physical Requirements

• Regularly required to sit, talk, hear, and use hands

• Must be able to stand for long periods of time

• Ability to lift and move heavy objects, in excess of 40 pounds

• Repetitive motions are required

• Ability to bend, squat, lift, kneel, and crouch

• Moderate to heavy lifting, pushing, and pulling is required

Attendance Expectations

• This position has an expected workload of 20 to 40 hours per week, barring special circumstances when overtime may be required; off-season hours may differ

Reporting Structure

• Reports to: F&B Supervisor/Manager

• Directly Supervises: N/A

• Indirectly Supervises: N/A