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BANQUET CAPTAIN

REPORTS TO: BANQUET MANAGER

Job Summary:

The Banquet Captain’s main duties are to directly supervise the Banquet Servers, Banquet Housemen and Banquet Bartenders to ensure the proper set-up, tear-down and completion of the event as specified in the Function Sheet. During the event, they interact with the host to respond to any special requests or last-minute adjustments. Banquet Captains work alongside the Banquet Manager to ensure the highest level of service.

Essential Duties and Responsibilities:

• KEEPS THE CLUB CLEAN
• Supervise all banquet staff in set-up, service and break down of special events
• Attend and assist in the conduction of all designated pre-function meetings with banquet staff
• Ensure consistent communication between the Banquet Manager, Banquet Servers, Banquet Housemen and Banquet Bartenders, Catering Staff, Chef and Culinary Staff
• Assist Banquet Manager in assigning sections and duties to banquet staff
• Assist in compiling check from the Function Sheet at the conclusion of the event, ensuring that the correct numbers of items/number of persons are charged for and that the check is correctly posted and that the check is presented and signed by the client
• Basic knowledge of Audio visual equipment’s.
• Keep service corridors, pre-function space and storage areas clean, organized and unobstructed at all times
• Assist Banquet Manager in assignment and supervision of all banquet related side-work
• Attend to all the needs of the guests during functions and function related duties
• Ensure the proper set up of the meeting and event rooms per the specifications outlined by the Function Sheet
• Ensure excellent service during the event
• Assist in service, set-up and break down of special events
• Assist in maintaining standards of health, safety, and sanitation
• Promote teamwork and flexibility within all departments
• Assist in other duties and projects as assigned




Qualification/Requirements:

• Professional demeanor
• Strong organizational skills
• Decision-making skills
• Must be able to communicate with members and guests in English.

Education/Training/Experience:

• High School Diploma or GED preferred
• TABC Certification
• ServSafe Certification
• Minimum 1-2 years supervisory experience, preferred.
• Minimum 3-4 years Banquet server and/or bartender experience preferred.
• Minimum 1 year in a country club or hotel environment

Essential Physical Requirements:
• must be able to stand for long periods of time,
• lift and carry items such as food trays and equipment
• perform other duties as needed.
• Ability to Lift/Carry 21-100 lbs or less occasionally; 1-33% of the time
• Ability to Push/Pull 12 lbs or less frequently; 34-66% of the time
• Ability to bend, squat, kneel, twist, turn, climb, crawl, reach above shoulder, stand, walk, talk, sit, work at or above shoulder, occasionally; 1-33% of the time
• Ability to work reach outward frequently; 34-66% of the time
• Ability to handle, finger, talk, hear, taste, smell constantly; 67-100% of the time
• Ability to work inside and outside 80%/20%
• Noise level is: Mid to high

Job Summary:
This position is responsible for service of food and beverage to members and guests according to established standards for special events at The Briar Club.

Essential Duties and Responsibilities:
• KEEPS THE CLUB CLEAN
• Service of food and beverage to members and guests at special events
• Knowledge of event details, and food and beverage offerings
• Set up and break down of special events
• Attend to all the needs of the guests before, during and after event
• Replenishment of beverage and food stations as specified throughout the event
• Delivery of food, dishes, trays, glasses and silverware to and from kitchen, service, and dining areas.
• Follows steps of side work including, but not limited to cleaning, stocking, folding silverware, etc. as outlined by Banquet Managers and Captains
• Must be dressed neatly and well-groomed in company approved uniform at all times
• Ensure the proper set up of the meeting and event rooms per the specifications outlined by the Function Sheet 
• Performs all duties and responsibilities in a timely and effective manner in accordance with established standards
• Promote teamwork and flexibility within all departments
• Assist in other duties and projects as assigned

Qualification/Requirements:
• Excellent communication and organizational skills; reading, writing and oral proficiency in the English language. Ensure menu knowledge
• Cheerful accommodating demeanor, excellent human relations skills customer and contact skills with member and guests. Responds to guest and member requests in a friendly, timely and efficient manner
• One year minimum food and beverage serving experience and/or high volume banquet serving experience.

Education/Training:
• High School Diploma or GED preferred 
• TABC & Food Handler Certification
Essential Physical Requirements:
• must be able to stand for long periods of time,
• Lift and carry items such as food trays and equipment
• Perform other duties as needed.
• Ability to Lift/Carry 21-100 lbs or less occasionally; 1-33% of the time
• Ability to Push/Pull 12 lbs or less frequently; 34-66% of the time
• Ability to bend, squat, kneel, twist, turn, climb, crawl, reach above shoulder, stand, walk, talk, sit, work at or above shoulder, occasionally; 1-33% of the time
• Ability to work reach outward frequently; 34-66% of the time
• Ability to handle, talk, hear, taste, smell constantly; 67-100% of the time
• Ability to work inside and outside 80%/20%
• Noise level is: Mid to high

 

DISHWASHER

REPORTS TO: EXEC. SOUS CHEF/EXEC. CHEF

Job Summary:

This position is responsible for ensuring cleanliness and maintenance of Dishwashing area.

Essential Duties and Responsibilities:

    KEEPS THE CLUB CLEAN

    CREATES WOW by: anticipating needs and wants, being prepared, being continuously enthusiastic, executing flawlessly and doing it now

    Provides guests and employees with clean and sanitized utensils, plateware, glassware, and equipment.

    Ensures dishes are sanitized and available as needed

    Keeps sanitation solution up to company codes at all times

    Sets up dish machine in the AM and closes down machine in the PM according to company procedures

    Maintains daily cleanliness and maintenance of dish machine

    Washes plateware, glassware, silverware, pots/pans and kitchen utensils according to sanitation and cleaning procedures

    Cleans and sanitizes throughout the shift

    Places clean plateware, glassware, silverware and pot/pans in specified shelves according to sanitation and cleaning procedures

    Keeps dish areas clean by sweeping, mopping floors, wiping countertops, and emptying trash

    Completes assigned prep work and beautification duties

    Trouble-shoots dishwasher machine malfunctions

    Keeps immediate supervisor promptly and fully informed of all problems or unusual matters of significance and takes prompt corrective action where necessary or suggests alternative courses of action which may be taken

    Performs shift change and/or closing duties

    Attends shift meetings and monthly meetings on time

    Performs all duties and responsibilities in a timely and effective manner in accordance with established company policies to achieve the overall objectives of the position

    Maintains a favorable working relationship with all other company employees and guests to foster and promote a fun and harmonious working climate that maximizes morale, productivity and efficiency

    Adheres to all of the various written mandatory standards of operation, policies, procedures, manuals, memos, oral instructions, etc., all of which go to make up the essential functions of the job

    Picking up and removing floor mats, scrubbing and cleaning out nightly and replace them back in the proper space, after the floors are properly scrubbed

    Follow the daily/weekly special projects schedules.

    Other projects as assigned by Executive Chef

Qualification/Requirements:

• Must be neatly dressed and well groomed in a clean and approved company dress code
• Must be able to read menus
• Must be able to give clear, friendly greetings and farewells to guests, as well as being able to understand requests for assistance
• Must be able to clearly communicate guests needs to servers, bussers, cashiers, and managers
• Must be able to calmly respond to angry guests and notify manager of situation
• Frequently immerses in hands in water

Education/Training/Experience:

    High School Diploma or equivalent preferred

    Minimum of 2 years in similar position

Essential Physical Requirements:

    Ability to Lift/Carry 10 pounds or less constantly;67-100% of the time

    Ability to Lift/Carry 11-20 pounds frequently;34-66% of the time

    Ability to Lift/Carry 21-100 pounds occassioanlly;1-33% of the time

    Ability to Push/Pull 12 pounds or less constantly; 67-100% of the time

    Ability to Push/Pull 26-40 pounds frequently; 34-66% of the time

    Ability to Push/Pull 41-100 pounds occasionally; 1-33% of the time

    Ability to bend, handle, finger, stand, walk, talk, hear, taste or smell constantly; 67-100% of the time

    Ability to squat, kneel, twist, turn, reach above shoulder, reach outward frequently; 34-66% of the time

    Ability to climb, crawl, sit or work at or above shoulder occasionally; 1-33% of the time

    Ability to work inside and outside 90%/10%

    Noise level is: Mid to high

Banquet Cook

Department: Kitchen

Reports To: Banquet Chef

Position Summary

This position is responsible for ensuring that all banquet prep items are prepared to specification

Essential Responsibilities

· Keep the Club clean

• Ensure necessary supplies necessary for service are in appropriate supply
• Prepare banquet items to specification
• Maintain knowledge of all Banquet items
• Consult with the Banquet Chef on special events and daily food tasks
• Prepare the employee meal under supervision of Banquet Chef
• Estimates food consumption, and requisitions or purchases foodstuffs
• Receives and examines foodstuffs and supplies to ensure quality and quantity meet established standards and specifications
• Selects and develops recipes based on type of food to be prepared and applying personal knowledge and experience in food preparation
• Supervises personnel engaged in preparing, cooking, and serving meats, sauces, vegetables, soups, and other foods
• Inspect coolers for temperature, correct labeling, and daily maintenance
• Ensure slicer, can opener, oven, stove, mixer and grill are cleaned after each shift
• Clean banquet area daily at end of shift
• Check with the steward daily regarding china or other set up needs
• Ensure all work areas are maintained in a neat, orderly and clean manner

· Ensure floors remain clean and clear from obstacles

· Maintain applicable sanitary guidelines and follow opening, closing, and cleaning procedures

Qualifications

· Current food handling certification

· 2-3 years of line cook experience

· Supervisory experience preferred

Job Type: Full-time

LINE COOK

REPORTS TO: EXEC. SOUS CHEF

Job Summary:

This position is responsible for preparing guest orders and appetizers for daily a la carte service and banquet functions according to quality standards.

Essential Duties and Responsibilities:

• KEEPS THE CLUB CLEAN
• CREATES WOW by: anticipating needs and wants, being prepared, being continuously enthusiastic, executing flawlessly and doing it now
• Consults with Executive Chef or Sous Chef concerning daily menu items and banquets
• Adheres to The Club’s standards for guest service
• Refers guest problems or complaints to supervisor
• Prepares and arranges food according to The Club’s recipes, nutrition philosophy, and quality of presentation
• Continually updates knowledge of recipes, food preparation and food presentation
• Stores and handles food properly, following Health Department requirements
• Reports and documents any observed or known safety hazards, conditions or unsafe practices and procedures to management immediately.
• Adheres to all of the various written mandatory standards of operation, policies, procedures, manuals, memos, oral instructions, etc., all of which go to make up the essential functions of the job
• Other projects as assigned by Executive Chef

Qualification/Requirements:

• Must be organized and accurate
• Must be a self starter and able to work without immediate supervision
• Must be willing to work flexible schedules and overtime
• Must be able to communicate with members
• Bilingual preferred
• Team player

Education/Training/Experience:

• Associates Degree in Culinary Arts Preferred
• Minimum of 2 years in similar position

Essential Physical Requirements:

• Ability to Lift/Carry10 pounds or less constantly;67-100% of the time
• Ability to Lift/Carry11-20 pounds frequently;34-66% of the time
• Ability to Lift/Carry 21-100 pounds occassioanlly;1-33% of the time
• Ability to Push/Pull 12 pounds or less constantly; 67-100% of the time
• Ability to Push/Pull 26-40 pounds frequently; 34-66% of the time
• Ability to Push/Pull 41-100 pounds occasionally; 1-33% of the time
• Ability to bend, handle, finger, stand, walk, talk, hear, taste or smell constantly; 67-100% of the time
• Ability to squat, kneel, twist, turn, reach above shoulder, reach outward frequently; 34-66% of the time
• Ability to climb, crawl, sit or work at or above shoulder occasionally; 1-33% of the time
• Ability to work inside and outside 90%/10%

• Noise level is: Mid to high

Job Type: Full-time

PASTRY COOK

 

REPORTS TO: EXECUTIVE SOUS CHEF

 

Job Summary:

 

This position is responsible for plating, baking, creating, and preparing desserts and baked goods for banquets and a la carte outlets.

 

Essential Duties and Responsibilities:

 

    KEEPS THE CLUB CLEAN

    CREATES WOW by: anticipating needs and wants, being prepared, being continuously enthusiastic, executing flawlessly and doing it now.

    Consults with Executive Chef or Sous Chef concerning daily activities.

    Adheres to The Club’s standards for guest service.

    Refers guest problems or complaints to supervisor.

    Bakes any breads or pastries daily for a la carte and banquet production.

    Makes and plates desserts for a la carte and banquet production.

    Prepares and arranges food according to The Club’s recipes, nutrition philosophy, and quality of presentation.

    Continually updates knowledge of recipes, food preparation and food presentation.

    Stores and handles food properly, following Health Department requirements.

    Reports and documents any observed or known safety hazards, conditions or unsafe practices and procedures to management immediately.

    Adheres to all of the various written mandatory standards of operation, policies, procedures, manuals, memos, oral instructions, etc., all of which go to make up the essential functions of the job

    Other projects as assigned by the Executive Sous Chef and Executive Chef

 

 

Qualification/Requirements:

 

    Must be organized and accurate

    Must be a self starter and able to work without immediate supervision

    Must be willing to work flexible schedules and overtime

    Must be able to communicate with members

    Bilingual preferred

    Team player

 

Education/Training/Experience:

 

    Associates Degree in Culinary Arts Preferred

    Minimum of 2 year in similar position

 

Essential Physical Requirements:

 

    Ability to Lift/Carry10 pounds or less constantly;67-100% of the time

    Ability to Lift/Carry11-20 pounds frequently;34-66% of the time

    Ability to Lift/Carry 21-100 pounds occassioanlly;1-33% of the time

    Ability to Push/Pull 12 pounds or less constantly; 67-100% of the time

    Ability to Push/Pull 26-40 pounds frequently; 34-66% of the time

    Ability to Push/Pull 41-100 pounds occasionally; 1-33% of the time

    Ability to bend, handle, finger, stand, walk, talk, hear, taste or smell constantly; 67-100% of the time

    Ability to squat, kneel, twist, turn, reach above shoulder, reach outward frequently; 34-66% of the time

    Ability to climb, crawl, sit or work at or above shoulder occasionally; 1-33% of the time

    Ability to work inside and outside 90%/10%

 

    Noise level is: Mid to high

 

BUSSER

REPORTS TO: DINING AND BEVERAGE DIRECTOR

Job Summary:

This position is responsible for providing a positive first impression by ensuring a clean environment for guests by performing assigned duties

Essential Duties and Responsibilities:

·         KEEPS THE CLUB CLEAN

·         CREATES WOW by: anticipating needs and wants, being prepared, being continuously enthusiastic, executing flawlessly and doing it now

·         Ensures clean and properly set table within the shortest amount of time possible

·         Maintains cleanliness of dining areas, high chairs, booster seats and restrooms

·         Cleans/sanitizes, empties trash, and spots sweep the restaurant throughout the shift. Keeps bus area clean and ready for shift changes

·         Opens door when possible and thanks departing guests

·         Arrives to work on time, attends daily and monthly shifts meetings on time

·         Adheres to company sanitation procedures

·         Greets the members by name

·         Supplies buffet bar with food and equipment as needed

·         Prepares coffee, tea and fruit

·         Stocks all preparation areas, refrigerators and service bar

·         Serves water and bread baskets to members as they are seated

·         Clears tables and takes used dishes to the dishwasher

·         Cleans and sanitizes table tops and dining areas

·         Replaces soiled table linens and sets tables with the appropriate condiments, napkins, silverware and glassware

·         Stocks clean and sanitized silverware, glassware, linens and dishes in preparation areas

·         Cleans and sanitizes preparations areas and equipment such as coffee urns, wine stands, ice wells and refrigerators

·         Sweeps and mops floors

·         Maintains overall restaurant and preparation area readiness, cleanliness and sanitation

·         Other duties as assigned

Qualification/Requirements:

• Customer service attitude
• Must be able to communicate with members
• Ability to multi task
• Ability to work outside

Education/Training/Experience:

·    No previous experience  necessary

Essential Physical Requirements:

·         Ability to Lift/Carry 20 lbs or less frequently; 34-66% of the time

·         Ability to Push/Pull 100 lbs or less frequently; 34-66% of the time

·         Ability to reach above shoulder, reach outward, handling, fingering, stand, walk, talk, hear, taste, smell, work at or above shoulder frequently; 34-66% of the time

·         Ability to bend occasionally; 1-33% of the time

·         Ability to work inside and outside 50%/50%

·         Noise level is: Low to mid

SERVER

REPORTS TO: DINING AND BEVERAGE DIRECTOR

Job Summary:

This position is responsible for serving meals to patrons according to established rules of etiquette, working in formal setting

Essential Duties and Responsibilities:

·         KEEPS THE CLUB CLEAN

·         CREATES WOW by: anticipating needs and wants, being prepared, being continuously enthusiastic, executing flawlessly and doing it now

·         Presents menu to diner, suggests dinner courses, appropriate wines, and answers questions regarding food preparation

·         Writes order on check or memorizes it

·         Relays order to kitchen and serves courses from kitchen and service bars

·         Serves patrons from chafing dish at table

·         Observes diners to respond to any additional requests and to determine when meal has been completed

·         Totals bill and accepts payment

·         Cleans and stocks silverware, set ups and glasses for next shift

·         Prepares back stations and leaves them ready for next shift

·         Prepares menus and reservations as well as anticipates  guests/members arrivals (pre-shift)

·         Re-stocks supplies

·         May be designated Waiter/Waitress or Banquet when serving at banquets

·         Replenishes food and equipment at steam tables and buffet areas to facilitate service to patrons

·         Carries food, dishes, trays, and silverware from kitchen and supply departments to serving counters

·         Garnishes foods and positions them on table to ensure their visibility to patrons and convenience in serving

·         Keeps assigned area and equipment free of spilled foods

·         Prepares sales summary report

·         Makes sure all tickets are signed

Qualification/Requirements:

• High school or equivalent
• Customer service attitude
• Must be able to communicate with members
• Ability to multi task
• Ability to work outside

Education/Training/Experience:

·    Minimum 1 year of experience as a server

·    Current handling food certification

·    Minimum of 2 years in hospitality or customer service position

Essential Physical Requirements:

·         Ability to Lift/Carry 20 lbs or less frequently; 34-66% of the time

·         Ability to Push/Pull 100 lbs or less frequently; 34-66% of the time

·         Ability to reach above shoulder, reach outward, handling, fingering, stand, walk, talk, hear, taste, smell, work at or above shoulder frequently; 34-66% of the time

·         Ability to bend occasionally; 1-33% of the time

·         Ability to work inside and outside 50%/50%

·         Noise level is: Low to mid