Royal Palm Yacht and Country Club

Informs the kitchen and dining room manager of any special requests.. Has the Lead Server or Manager perform any voids, deletes or correction in the POS system, if needed.. Performs any assigned clean-up and closing duties, follows check out procedures and signs out with closing manager.. Any other duties and projects as assigned by the Captain, Dining Room Manager, Food & Beverage Director, Clubhouse Manager, Social Director and General Manager.. Education / Experience 3 to 5 years a la carte fine dining, experience required, preferably in a hotel, resort or club environment.

year round

REPORTING TO: Director of Food & Beverage, Food & Beverage Managers, Dining Room Supervisors, Captains POSITION SUMMARY: The Server provides quality food and beverage service to the Members and their guests by ensuring an exceptional dining experience by performing the following duties: ESSENTIAL DUTIES & RESPONSIBILITIES Greets members and calls them by name. Distributes menus and describes specials and promotions. Takes orders for food and beverage and serves members and guests in dining areas. Informs the kitchen and dining room manager of any special requests. Makes suggestions for menu items, wine, dessert, coffee, and after dinner drinks. Has full knowledge of all menu items and specials including garnishes, ingredients, and preparations. Knows the wine list and specifics of each wine. Knows the daily specials, soup, drinks, and 86'd items. Follows all proper steps of service for meal period including procedures on taking members' and guests' orders. Including but not limited to: writing checks legibly, correctly entering all information into POS system, ensuring the correct billing for each member, assembling and picking up orders and providing excellent service. Knows and serves meal by placing the correct item in front of each member and guest (no auctioning of items). Checks back to ensure member and guest satisfaction. Ensures all tables are bussed properly throughout the meal, keeps water glasses full, checks on members and guests after entrees are served, keeps proper posture, is personable but limits conversations. Reviews member check for accuracy prior to presentation and signature. Advises supervisor of any member or guest complaint as soon as they occur. Has the Lead Server or Manager perform any voids, deletes or correction in the POS system, if needed. Sets up side station and performs all assigned side work for the designated dining venue. Attends pre-meal meetings and lineups daily. Performs any assigned clean-up and closing duties, follows check out procedures and signs out with closing manager. Responsible for making sure that all dining areas are 100% ready for service 15 minutes prior to the scheduled opening time. Responsible for leaving all areas clean and organized at the end of each shift. Works as a team to ensure that proper set up of all assigned dining areas for dining and events. This includes, but is not limited to proper table setting, placement of table and chairs, any needed movement of furniture when applicable, and checking with MOD for any needed set up prior to leaving shift to ensure a smooth running operation. Arrives to work dressed in a clean pressed uniform and has all the necessary equipment (trays, pen, corkscrews, etc) to work with prior to the start of your shift or any pre-shift meetings or lineups. Any other duties and projects as assigned by the Captain, Dining Room Manager, Food & Beverage Director, Clubhouse Manager, Social Director and General Manager. Education / Experience 3 to 5 years a la carte fine dining, experience required, preferably in a hotel, resort or club environment. Must be able to multitask and able to stay calm and focused in a fast paced environment. Qualifications Knowledge of Jonas POS system preferred Excellent customer service and communication skills Must have the ability to understand, interpret and follow a variety of instructions furnished in written, oral and scheduled form. Must be able to work nights, weekends and holidays. Certifications Florida Food Handler Certification CPR/AED Certification preferred Language Skills: Ability to read, write and comprehend simple instructions, short correspondence and memos. Ability to effectively present information in one on one and small group situations to members, guests, employees, and management. Mathematical Skills: Ability to add, subtract, multiply and divide using units of American money and weight measurements. Reasoning Ability: Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations. Physical Requirements (The physical requirements 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.) Must be able to lift and move up to 50 lbs. Lifting and moving of dining room furniture and equipment on a regular basis. Frequent walking, standing, reaching, bending, turning, and stooping, Ability to stand and work you your feet for several hours at a time. Normal vision and hearing ranges required.

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