- Bachelor's Degree
- High School Diploma or GED
Property Information: The Country Club of Fairfax is one of the premier country clubs in Northern Virginia. Founded in 1947, the Club is a private, member-owned, family-oriented golf and country club with 371 golf members, 62 tennis members and 27 social members. Annual dues volume - $3.3 million; total food and beverage sales - $2.3 million; banquet sales - $1.2 million. Athletic facilities include an 18-hole, championship golf course; 11 tennis courts with one bubble (3 courts) for winter play; an Olympic-size swimming pool with a diving pool and wading pool; a large fitness facility. The pool facility includes a 60 seat full service pool-side cabana-style restaurant and bar. CCF has recently completed a $7.5 million dollar main clubhouse renovation touching all aspects of the building. Banquet space includes a ballroom, which overlooks the fairways and greens from panoramic windows with a balcony that runs the full length of the room seating 275; The Bistro and Bistro Bar, which houses 35 Member wine lockers and seats up to 50, and the Presidential Room, holding 75 for special events. On the lower level three new Member dining spaces include; Nineteen Forty Seven which is an adult dining room seating 70; the Courthouse Grill, a Family Dining Room seating 80; and the Rust Tavern, a club bar, seating and bar space for 80. Adjacent to the Courthouse Grill is the Youth Lounge (The Bunker) which has two flat screen TV's, Xbox Live, a foosball table, Ping Pong table and craft table.
The club hosts an array of events from weddings, Holiday parties and golf tournaments.
Reports To: Director of Catering / Catering Manager
FLSA Status: Non - Exempt
Direct Reports: None
The Catering Assistant assists in all aspects of the daily operations of the Catering Office, providing service to the members for private parties, club functions and other special events while upholding the standards and traditions of the Country Club of Fairfax.
ESSENTIAL DUTIES AND RESPONSIBILITIES
Handles daily member inquiries regarding private room availability and bookings, club functions and take-out orders.
Maintains Food and Beverage Calendar
Assist in guiding members and guests through the department's policies when inquiring about or booking a special event.
Assist in the departments marketing efforts in regards to club functions, website updating and general membership communication.
Assist with event details when necessary including banquet event orders, diagrams and set-up, billing and administrative follow-through.
Oversees the communication of event changes to all appropriate Professionals.
Participate and assist in execution with high-profile private and club-related events.
Foster effective communications with respective F&B department heads and other Professionals working in those departments.
Responsible for distribution of the weekly packet of event orders
Oversees the communication of event changes/final guarantees at all appropriate staff.
Working within club's vision to continue to find ways to increase member satisfaction
Greet and assist members/guests and respond to needs in a timely, friendly manner through fielding department inquiries (walk-in's and phone calls).
Assist Banquet Manager, Banquet Captains, servers and housemen with the execution of events according to the event order and established CCF quality standards
Frequently may be requested to attend and participate in meetings such as; Banquet Event Order Meetings, F&B Meetings, Leaders Meetings and all required client meetings as noted.
Organizes and posts all events, calculating all supporting documentation to ensure proper and timely billing.
Reconciles depertment invoices, sales and closing reports.
Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the club.
Other Duties as assigned.
SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY
The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation.
Thorough knowledge of food and beverage operations including foods, beverages, service techniques, and guest interaction.
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.
While performing the duties of this job, the employee is frequently required to stand; walk; use hands and/or fingers to, handle, or feel; reach with hands and arms; crouch and bend. The employee is constantly required to talk. The employee frequently is required to smell and taste. The employee is occasionally required to sit; climb stairs; and push/pull. The employee must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds.
High School graduate or equivalent required
Four year college degree a plus
1-2 years related experience and/or training; or equivalent combination of education and experience skills