Waitstaff (Supervisory)

Description

Status: Full-time, Seasonal, Non-exempt

Responsibility: Low level of supervision needed. High level of operational decision making.

Reports to: Food & Beverage Director

Supervises: DRAs and Servers

Skills:

• Advanced Administrative Skills - Use of technology, verbal and written communication, business correspondence, organization, time management.
• Advanced Management Skills– Decision making, planning, problem-solving, communication, delegation, time management, organization, interpersonal skills.
• Advanced Supervisory Skills – Communication, leadership, conflict resolution, motivation, interpersonal skills, understand diversity and generational differences.
• Excellent Teamwork and Communication Skills – Interact, work and relate with people, listen, speak, read, write, observe, use English fluently.
• Excellent Customer Service Skills – Product knowledge, problem-solving skills, time management, attentiveness, patience, positive attitude, a willingness to go the extra mile, responsibility, professionalism.
• Advanced Food Service Skills – food presentation, service etiquette, knowledge of food and beverage service standards, positive attitude, knowledge of menu components, food, beverage and wine.
• Advanced Safety Skills – Observe safety rules, safely operate equipment, food safety consciousness, CPR and First Aid.
• At least 3 months of experience in a fine-dining or high-volume environment at a high-end restaurant, resort, or private club.

Effort: Medium – Walk and stand for extended periods of time. Bend, reach, push, pull, lift and carry up to 50 pounds.

Work Conditions: Level 3 – Half of the work is performed indoors, half outdoors, half of the work is performed in an air-conditioned environment, variable schedule based on business demands, some duties require working with hazards.

Duties: Provides Club members and guests with the finest service in the dining room while creating a warm and friendly environment.

• Walks through dining facilities and related areas before and after each dining period to assure everything is in proper order. Inspects the room including silver, chairs, linen, floor, and stations. Ensures that tables are wobble-free, salt and pepper shakers are filled, candles are lit, menus and glasses are clean
• Controls and takes ownership of the room
• Fulfills orders from members and guests for beverages either directly or through the service staff
• Handles member and guest comments in a professional manner and according to Club policies and refers any issues or concerns to the Food & Beverage Director
• Anticipates the needs of members and guests in order to provide proactive service at all times.
• Maintains a neat, professional appearance with proper nametag and uniform throughout each shift. Presents a professional image through dress and demeanor both on and off Club premises
• Responsible for all aspects of front-of-the-house service. Needs to be on the floor throughout the entire service shift
• Works closely with the Food and Beverage Director to ensure member satisfaction
• Completes all end-of-shift reports on a daily per shift basis in accordance with established standards
• Follows and enforces all rules and policies of the Club
• Maintains a high level of member contact during service hours
• Maintains an accurate account of each employee to ensure they are following proper guidelines and procedures
• Perform other duties as assigned.

Qualifications

Salary : $24 - $30