Job Knowledge, Core Competencies and Expectations

Excellent customer service skills and an open, courteous and friendly personality required.

Excellent oral and written communication skills.

· Knowledge of the principles, procedures and equipment used in the storage, care, preparation, cooking, dispensing and serving of food in large quantities.

· Ability to suggestively sell wine and cocktails.

· Good organizational and follow-through skills.

· Ability to demonstrate proper wine service.

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

Job Summary (Essential Functions)

Manage food and beverage service for members and guests in the dining room and banquet events. Supervise dining and banquet room staff. Maintain order and cleanliness and ensure that member satisfaction standards are consistently attained. Strong banquet experience preferred.

Job Tasks/Duties

Greets members and guests.
Suggests and describes available appetizers, entrees, desserts, alcoholic beverages and wines to members and guests.
Coordinates food service between kitchen and service staff.
Inspects all linens daily for proper appearance.
Maintains all silver and service ware items.
Resolves member and guest complaints.
Assures that all safety, accident and emergency policies and procedures are in place and consistently followed.
Assures that revenue control procedures are continually followed.
Selects, trains, schedules, supervises and evaluates service staff.
Inspects dining room to ensure proper maintenance, cleanliness and safety.
Provides layout and design recommendations to applicable managers.
Suggests dining room decorations for special themes.
Assures that pre-opening and closing cleaning tasks are assigned and completed as required.
Manages the guest reservation system and a waiting list, if necessary.
Assists with service of food and beverages in outlets and for special functions when needed.
Assists with table clearing and re-setting as needed.
Suggests when additional service supplies and small equipment are needed.
Enforces established rules, regulations and policies.
May serve as club’s opening or closing manager or manager on duty.
Assists in dining room inventory assessments.
Suggestively sells daily specials to all members and guests.
Conducts pre-service employee briefings (line-up meetings).
Assures that local and state laws and the club’s policies and procedures for the service of alcoholic beverages are consistently followed.
Coordinates any special requests including dietary needs with the Executive Chef.
Completes other appropriate assignments made by the F&B Manager.
Under general supervision, coordinates and supervises catered events based on client specifications and documented in the Banquet Event Order.
Interacts with banquet host or hostess to assure all needs are being met.
May serve “VIP” guests.
Assures that state and local laws and the club’s policies and procedures for the service of alcoholic beverages are consistently followed.
Analyzes accurately situations requiring solutions and adopts an effective plan of action.
Attends Banquet Department meetings and confers with management to identify, plan and develop methods and procedures to obtain greater efficiency.
Completes other appropriate assignments made by the Banquet Manager.
Notifies management of member and guest complaints.
Oversees breakdown of event, including clean-up activities and securing the facilities.
Completes an after-event “Banquet Service Catering Report” to improve quality and efficiency of banquet functions.
Ensures that all appropriate charges are billed correctly to each event and forwarded to the Accounting Department.
Works with Food and Beverage Managers, Banquet Manager, Banquet Chef and others to coordinate personnel requirements for private functions.
Supervises and directs banquet staff during all phases of a catered event.
Effectively and regularly communicates expectations and service goals to staff.
Assists in the creation and implementation of employee incentives and morale-boosting programs.
Assists in the development and execution of short- and long-term department goals.
Coordinates food service between kitchen and banquet service staff.
Inspects all linens daily for proper appearance.
Assists with inventory of all banquet service ware, equipment and supplies to meet required needs.
Enforces established club rules, regulations and policies.
Prepares and reviews table diagrams, guest tables and set-up needs for special functions.
Participates in or conducts pre-function meeting with servers to ensure smooth, efficient service; assigns server stations and coordinates the timing of courses.
Ensures that all banquet staff are well-groomed and in proper uniform.
Assists with training, supervising, scheduling and evaluating of banquet service staff.
Assures the neatness, cleanliness and safety of all banquet areas.

Licenses and Special Requirements

Food safety certification.
Alcoholic beverage certification.
Of legal age to serve alcoholic beverages.

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, humid and noisy environment.

Job Type: Full-time

Pay: From $22.00 per hour

Expected hours: 32 – 40 per week

Benefits:

Dental insurance
Health insurance
Paid time off
Vision insurance

Work Location: In person

Pelican Yacht Club

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