line cook

front desk agent

catering assistant

sous chef

executive chef

The-Crescent-Beach-Club

A typical day at work would be to come in at 2:00pm, make sure the bar is presentable, clean, re-stock liquor, beer, wine and glasses if needed. Collect fruit from refrigerator. Cut the fruit. Then, customers would start coming in at 3:00pm. I would greet each customer, serve them drinks and food, started conversing with them and building relationships to keep them wanting to come back. The management was a pleasure to work with. They were there if I ever needed any help, always communicated with me, and ran the business very professionally. The hardest part of the job was when it got very busy with the service bar and having to take care of my customers, but once I got used to it, I was able to manage it very well while keeping the customers satisfied. The most enjoyable part of the job was being able to build relationships with genuine people. I always loved seeing their face when I would make them a specialty cocktail or even serving them our favorite dish.

The typical day would be setting up for the party that would be having that evening then serving the customers at the party.

What I learned would be how to serve customers and give great customer service as a waitress.

Management was great.

Co-workers were pretty good 

The hardest part of the job is always being on your feet all day and not really getting a break to eat.

The most enjoyable part of the job is making the customers happy.

Banquet servers were required to do a multitude of tasks other than serving; no breaks on 12+ hr shifts and were not allowed to rest/sit. Sometimes would not have time to eat. Minimum wage for very physically demanding jobs.
Direct management was considerate and allowed sick days.

As a line cook you have to be fast and efficient. The kitchen is clean and organized. The executive chef is very friendly and professional. You can learn a lot from working there and  shifts can go over 12 hours a day in summer.

Usually the banquet employees show up two hours before a party starts to set up, work the 6 hour party, and then stay an hour afterwards to clean up. They work the banquet employees like dogs but you'll never meet better people to work with. They feed us during work and we get 50% off the connecting restaurant.

Working at the Crescent Beach Club for several years allowed me to focus on my customer service skills.  During the stressful parts of the job, the member always came first.  This allowed me to also network with many top executives, managers, and etc.

Fast paces environment, excellent co workers, beautiful atmosphere and venue, learned skills quickly, never associated with restaurant business before was trained in all aspect of being a banquet server, lever of customer service

Good manager and all but some of the staff specially captains keep all the tip and rip off the servers,cooks. Seasonal job as per everybody no more than 40 in winter and sometimes they will just not put you in the schedule.

Family environment . Great kitchen staff . Great front house staff . Amazing management . Everyone cares for you and your well being . I’ve worked here for about 3 years and plan to continue to work here as long as possible .

the typical day at work includes party set up, cocktail hour, breakdown, reception (salad, dinner, dessert), breakdown, set up for after party, final breakdown and clean the entire building.

Top Job Titles	Average Salary
Line cook 4 salaries reported	$20.00 per hour
Front desk agent 4 salaries reported	$19.13 per hour
Catering assistant 2 salaries reported	$20.35 per hour
Sous chef 2 salaries reported	$1,350 per week
Executive chef 1 salary reported	$82,500 per year

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