Description:
Do you love food and beverage? Come to work and enjoy the view! Sand Point Country Club seeks outgoing, positive, self-starters to join our Food and Beverage Team!
We are looking for the following Front of House Positions:
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Servers Part-time or Full-time ~ for the Pan Room – named for the panoramic view of the mountains and the lake! – and Main Dining Room. Starting at $23 per hour
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Must be available for 15 – 40 hours per week
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Looking for persons who are available for all or some of these shifts:
- Lunch Service – Tuesdays and Weekends
- Dinner Service - Wednesday through Friday and Weekends
- At least 1 year of serving experience is recommended.
Founded in 1927, Sand Point Country Club is the only private golf club in Seattle with all of the amenities of a country club.
Team members have access to the Club’s numerous facilities including:
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Challenging 18-hole course re-designed by world renowned architect David McLay Kidd
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Covered, heated driving range
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Four outdoor and lighted tennis courts
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Fitness Center / Swimming Pool
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Complimentary Meal provided for shifts of 5 hours or more.
The ideal candidates would embody Sand Point’s Mission, Vision, and Values:
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Mission: Sand Point Country Club is an intimate, family-friendly Club located in a beautiful setting with sought after golf, swimming, tennis, fitness, and dining facilities along with exceptional service and social programs that encourage member involvement and enjoyment while building our heritage and traditions.
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Vision: Sand Point Country Club provides a welcoming atmosphere driven by inclusive membership, dedicated employees, well-maintained facilities and innovative member experiences where enduring friendships are made and families flourish.
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Values: Integrity, Respect, Dedication, Sustainable, Environmental Stewards, Innovative, and Community
Requirements:
To provide fast, friendly and efficient service by suggestively selling menu items, taking drink, appetizer, entrée and dessert orders and insuring that members and guests receive great service throughout their meal and/or banquet function.
ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.
Greets guests, explains specials of the day, explains menu using concise and articulate language, and listens and responds to questions. Has excellent menu knowledge.
Suggestively sells appetizer, entrée and dessert menu items by describing each item; describes each item in an appetizing way.
Rings orders promptly into the POS system so that orders can be prepared within the prescribed time.
Picks up orders and delivers orders on a tray (weighing up to 20 lbs.) to guests at the table within prescribed time limits.
Checks back during the meal to ask if guests are satisfied, checks for refills, suggestively sells additional items and clears (pre-bus) miscellaneous items from the table, and delivers guest check.
Performs service duties for other servers in the dining room by picking up their orders when ready in the kitchen and delivering them and checks other tables and provides assistance.
Communicates with members and guests demonstrating confidence and encourages them to feel unique and special.
Performs duties that require organization, speed, efficiency, and bending and lifting including room re-sets and cleaning work at the direction of Captains and/or management. Also insures cleanliness and proper set up of dining room(s).
Handles multiple priorities, works under stress and exercises good judgment when dealing with guest situations and complaints, communicating concerns to supervisor or manager.
Arrives on time for scheduled shifts, and punches in, already in uniform, ready to work.
Properly maintains the table. (Replenish water, remove soiled service ware and keep coffee cups full, for example.)
Does whatever they can to help ensure an efficient, smooth flowing food service function.
Performs any assignment directed by Captains and/or management.
Always treats co-workers, members and their guests with courtesy and respect.
Practices good appearance and personal grooming including a clean and pressed uniform.
Learns and uses member names. Learns likes and dislikes of members to provide more personalized service and takes responsibility for member satisfaction.
Adheres to all rules and regulations for food and beverage service as mandated by the Seattle and King County Public Health Department and the Washington State Liquor Control Board. This includes maintaining current Food Handlers Card and Class 12 or 13 Alcohol Service Permit.
ADDITIONAL DUTIES AND RESPONSIBILITIES
Performs similar, job related duties and special projects as assigned.
QUALIFICATIONS 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.
EDUCATION and/or EXPERIENCE
High school diploma or general education degree (GED); Two years’ experience in food service, Private clubs, Hotels or customer service. Basic knowledge of food, wine and spirits.
LANGUAGE SKILLS
Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small group situations to team members and managers.
MATHEMATICAL SKILLS
Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.
REASONING ABILITY
Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.
