Address
Form of work
SalaryNow hiring for part-time seasonal employees.
Summary: Reports to Manager, Chef and Host/Hostess. Provide efficient, courteous, and quality service to all club members and guests.
The Server for the Members Club at PGA National Resort responsibilities:
- Set up station/table and side work.
- Maintain the proper condition and cleanliness of serving equipment.
- Greet guests and establish identity of member (membership card).
- Take orders and serve food and beverage requests while using suggestive selling techniques for Chef’s specials, fish of the day, etc.
- Clear tables during course of service.
- Handle and expedite all guest requests in a timely manner by following proper guest check and ordering procedures.
- Maintain positive communication with kitchen personnel and precheck orders before receiving food from kitchen.
- Inform Host/Hostess/Manager of any problems or complaints.
- Perform assigned cleaning tasks.
- Responsible for payment of check.
- Perform all other duties as assigned by Supervisor and/or Manager.
- Responsible for service items, transport carts, kitchen and cleaning equipment.
- Must have Florida food handlers and alcohol awareness certifications or acquire within 30 days of hire.
- Must be able to work a flexible schedule including day/night shifts, weekends and holidays
Qualification Requirements: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must have Florida Food Handlers and Alcohol compliance certifications.
Education and Experience: High school diploma or equivalent, with 6 months food and beverage service experience.
Language Skills: Ability to read all menus and promotions.
Reasoning Ability: Ability to solve practical problems and deal with a variety of variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram or schedule form.
Other Skills and Abilities: Basic knowledge of food and beverage service and the ability to deal with people. Ability to communicate and work well with fellow employees and maintain a presentable appearance, behavior and manner at all times.
Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
The employee must have the ability to write orders and carry a tray up to 50 pounds (up to 8 dinners).
Work Environment: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
The employee must be able to withstand temperature changes from kitchen to dining room.
The noise level in the work environment is usually moderate.
Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities
The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information. 41 CFR 60-1.35(c)
