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SERVER

Reports to: Restaurant Manager

Summary of Position: 

Provide friendly, responsive service to create an exceptional dining experience for all of our guests. Each server’s primary objective is to show our guests such a marvelous time, they will want to return again and again.

Duties & Responsibilities:

  • Welcome and greet guests. Make all our guests feel comfortable and let them know you’re there to personally take care of them.
  • Inform guests of specials and menu changes.
  • Make recommendations you genuinely feel your guests will enjoy.
  • Answer questions about our food, beverages and other restaurant functions and services.
  • Take food and beverage orders from guests, enter orders in our point-of-sale system which relays orders to the kitchen and bar.
  • Deliver food and beverages from kitchen and bar to guests in a timely matter.
  • Perform side work at the start and end of each shift as required by service station assignment.
  • Maintain clean service areas.
  • Monitor and observe guests dining experience. Ensure guests are satisfied with the food and service. Respond promptly and courteously to any requests.
  • Prepare final bill, present check to guest, accept payment, process credit card charges or make change (if applicable).
  • Be ready and willing to assist fellow servers as situations arise.
  • Be ready and willing to assist busperson with clearing and resetting tables.
  • Thank guests for their visit and invite them to return.
  • Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or immediate supervisor.

Qualifications:

  • Be able to communicate and understand the predominant language(s) of our guests.
  • Must have a basic knowledge of dining room and service procedures and functions.
  • Possess basic math skills and have the ability to handle money and operate a point-of-sale system.
  • Be able to work in a standing position for long periods of time (up to 5 hours).
  • Be able to safely lift and easily maneuver trays of food frequently weighing up to 20 to 25 pounds.

DISHWASHER

Reports to: Chef 

Summary of Position: 

Wash and clean tableware, pots, pans and cooking equipment. Keep the dishroom and equipment clean and organized.

Duties & Responsibilities:

  • Load, run and unload dish machine.
  • Keep the dish machine clean and report any functional or mechanical problems immediately.
  • Monitor dish machine water temperature to ensure sanitary wash cycle.
  • Wash and store all tableware and kitchenware.
  • Keep dishroom clean and organized.
  • Maintain adequate levels of clean tableware for dining room and kitchen.
  • Bag and haul dishroom trash to dumpster at designed times.
  • Handle tableware carefully to prevent breakage and loss.
  • Maintain adequate levels of dish detergents and cleaning supplies.
  • Clean food preparation and production areas as required.
  • Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or immediate supervisor.

Qualifications:

  • No previous restaurant experience required.
  • Be able to work in hot, wet, humid and loud environment for long periods of time.
  • Be physically able to lift, reach, bend and stoop.
  • Be able to working in a standing position for long periods of time (up to 5 hours).
  • Be able to safely lift bags, cases and stacks weighing up to 60 pounds up to 30 times per shift.

BARTENDER

  • Salary
    $8.50

Reports to: Restaurant Manager

Summary of Position: 

Provide timely, accurate and friendly service while preparing the highest quality beverages for our guests.

Duties & Responsibilities:

  • Take beverage orders from guests and servers.
  • Prepare and serve alcoholic and non-alcoholic drinks consistent with the Restaurant’s standard drink recipes.
  • Record drink orders accurately and immediately after receipt into the register system.
  • Accept guest payment, process credit card charges and make change (if applicable).
  • Wash and sterilize glassware.
  • Prepare garnishes for drinks and replenish snacks, appetizers for bar patrons.
  • Maintains bottles and glasses in an attractive and functional manner to support efficient drink preparation and promotion of beverages.
  • Clear and reset tables in bar area.
  • Present drink menus, make recommendations and answer questions regarding beverages.
  • Maintain cleanliness in all areas of the bar including counters, sinks, utensils, shelves and storage areas.
  • Receive and serve food orders to guests seated at the bar.
  • Report all equipment problems and bar maintenance issues to restaurant manager.
  • Assist the restocking and replenishment of bar inventory and supplies.
  • Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or immediate supervisor.

Qualifications:

  • Be 18 years of age.
  • Be able to communicate and understand the predominant language(s) of our guests.
  • Have working knowledge of beer, wine and liquor and common drink recipes.
  • Possess basic math skills and have the ability to handle money and operate a cash register.
  • Be able to work in a standing position for long periods of time (up to 5 hours).
  • Be able to reach, bend, stoop and frequently lift up to 40 pounds.

PREP COOK

  • Salary
    $8.00-$13.00

Reports to: Chef

Summary of Position: 

Cook and prepare a variety of food products including meats, seafood, poultry, vegetables, sauces, stocks, breads and other food products using a variety of equipment and utensils according to the Daily Prep List.

Duties & Responsibilities:

  • Complete opening and closing checklists.
  • Refer to Daily Prep List at the start of each shift for assigned duties.
  • Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
  • Understands and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
  • Portions food products prior to cooking according to standard portion sizes and recipe specifications.
  • Maintains a clean and sanitary work station area including tables, shelves, walls grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.
  • Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen.
  • Attends all scheduled employee meetings and brings suggestions for improvement.
  • Promptly reports equipment and food quality problems to Kitchen Manager.
  • Inform Kitchen Manager immediately of product shortages.
  • Uses our Standard Recipe Card for preparing all products. Do not rely on the memory of yourself or other employees.
  • Performs other related duties as assigned by the Kitchen Manager or manager-on-duty.

 

Qualifications:

  • A minimum of 1 year of experience in kitchen preparation and cooking.
  • At least 6 months experience in a similar capacity.
  • Must be able to communicate clearly with managers and kitchen personnel.
  • Be able to reach, bend, stoop and frequently lift up to 40 pounds.
  • Be able to work in a standing position for long periods of time (up to 5 hours).

Banquet Server

  • Salary
    $9.50

Reports to: Event Coordinator

Summary of Position: 

Provide friendly, responsive service to create an exceptional dining experience for all of our guests. Each server’s primary objective is to show our guests such a marvelous time, they will want to return again and again.

Duties & Responsibilities:

  • Welcome and greet guests. Make all our guests feel comfortable and let them know you’re there to personally take care of them.
  • Inform guests of specials and menu changes.
  • Make recommendations you genuinely feel your guests will enjoy.
  • Answer questions about our food, beverages and other restaurant functions and services.
  • Take food and beverage orders from guests, enter orders in our point-of-sale system which relays orders to the kitchen and bar.
  • Deliver food and beverages from kitchen and bar to guests in a timely matter.
  • Perform side work at the start and end of each shift as required by service station assignment.
  • Maintain clean service areas.
  • Monitor and observe guests dining experience. Ensure guests are satisfied with the food and service. Respond promptly and courteously to any requests.
  • Prepare final bill, present check to guest, accept payment, process credit card charges or make change (if applicable).
  • Be ready and willing to assist fellow servers as situations arise.
  • Be ready and willing to assist busperson with clearing and resetting tables.
  • Thank guests for their visit and invite them to return.
  • Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or immediate supervisor.

Qualifications:

  • Be able to communicate and understand the predominant language(s) of our guests.
  • Must have a basic knowledge of dining room and service procedures and functions.
  • Possess basic math skills and have the ability to handle money and operate a point-of-sale system.
  • Be able to work in a standing position for long periods of time (up to 5 hours).
  • Be able to safely lift and easily maneuver trays of food frequently weighing up to 20 to 25 pounds.

Maintenance Crew

  • Salary
    $9.50

Reports to: Superintendant

Summary of Position: 

Responsible for the overall cleanliness, appearance & maintenance of the entire course. Also responsible for a variety of odd jobs as they arise, as well as performing valuable guest relations work. This is a physical position, involving continuous walking and working outdoors in all types of weather conditions for the entire shift. Heavy lifting may be required.

Duties & Responsibilities:

  • Follow strict guidelines regarding safety & emergency procedures
  • Maintain the cleanliness of the grounds, including paths, parking lots & lawns
  • Exert up to 35 pounds of force to lift, push, pull, carry or otherwise move objects
  • Perform work safely in accordance with departmental safety procedures
  • Safely drives & maneuvers a golf cart

Qualifications:

  • Exhibit a friendly, cooperative & professional demeanor
  • Must be safety conscious
  • Must be well groomed, self-disciplined & willing to comply with uniform guidelines
  • Able to interact professionally with a diverse group of people
  • Must be able to move quickly & walk for long periods of time
  • Courtesy, alertness & a positive attitude are necessary
  • Must be able to work independently with minimal supervision & be capable of handling large amounts of responsibility

Banquet Manager

  • Salary
    TBD

Reports To

The Event Coordinator and the General Manager

Summary of Position: 

The Banquet Manager oversees all banquet staff as well as assisting the event coordinator.   This consists of making sure that your banquet staff is doing their job correctly and efficiently, assisting with any last minute help in all department, assuring that the event is running smoothly, being available for any guests of staff members to answer any questions throughout the night.

Duties

  • Making sure staff is doing their job correctly and quickly
  • Assisting the event coordinator
  • Plating up kids’ meals during dinner
  • Assigning jobs and sections to wait staff
  • Being organized and calm in emergency situations
  • Briefing staff to make sure everyone is on the same page
  • Double checking all layouts and details for the event
  • Following a time line
  • Checking out wait staff after closing duties

Skills

  • Leadership skills to motivate and manage your team
  • Good communication skills to find out exactly what guests want
  • Personal charm to greet guests
  • Excellent organizational and administrative skills
  • A cool head to handle any last-minute problems and requests
  • A can-do attitude