Club Attendant

Job Classification Club Attendant Department University Club Status Probationary Part-Time Union May incur lay-offs during University recess periods FLSA Status Part-Time, Non-Exempt, Hourly Starting Rate $16.22 + Gratuity (Union Employees: See Appendix “A” of Union contract) Present Schedule Schedule is Monday through Friday 10am-3pm with the occasional special event and happy hour Note that stated hours and days may vary – Mandatory overtime, as required, in the Union Contract Position Summary Provide exceptional service for Three Pillars Catering in the University at Buffalo’s exclusive Club for Faculty and Staff. Set up, service, and cleanup of special events in the meetings rooms for faculty and staff and during service bartending and table service for guests. The position is highly focused on providing excellent and efficient service for guests. This role also acts as a keyholder during U Club operational hours in the absence of a manager on duty and is responsible for supervision and oversight of staff and administrative details as well as other related management duties. Job Requirements Professional appearance and pleasant customer service focused demeanor. Ability to set up the buffet, change over buffet pans on the serving line, assist guests with menu items and knowledge of menu is required. Able to communicate between the guest and back of house culinary team in a professional and customer service driven manner especially to address any dietary and allergy related requests. Ability to work well with team with a sense of urgency Willing to do prep and clean up on occasion. Experience and ability to bartend and service customers, must be TIPS certified or willing to get certification in order to serve alcohol. Must follow all state, federal, local and company guidelines, policies and procedures for serving alcohol. Punctuality and consistent attendance. Must be able to read and write English. Must be able to communicate well with customers and management. Must have excellent customer service skills. Must have professional appearance, demeanor, and hygiene. Must have basic and accurate math skills. Must be able to make independence decisions. Must have dependable transportation. Must obtain PCI certification through Campus Dining in order to take credit card transactions. Job Assignments Daily oversight of staff, supervision of union and student employees which includes providing the team coaching, counseling, and performative feedback. Manages customer service including interacting with our clients and customers on a daily basis and communicating their concerns in a timely manner to the Director of Catering. Maintains daily schedule of shift assignments. Runs daily revenue reports, performs cash and credit card reconciliation. Makes daily deposits and oversees cash register operations, monies received, daily bank deposits, sales receipts. Assists with inventory and ordering. Opens the operation and ensures staffing is equipped and ready for service, provides oversight and direction during the peak period, closes down the operations by providing manual station checkouts and ensuring high standards of cleanliness are kept from open through close of the operation. Ensure exemplary guest service through all forms of banquet service, carving stations, bartending, running food during events, buffets, plated, replenishing product and supplies in compliance with event standards. Ensure that events and service is properly equipped and executed by transporting, pulling, setting up and breaking down, as well as returning equipment to designated storages in compliance with event standards and instructions. Perform side work by helping to provide a safe and clean work environment. Clean, organize and restock equipment/product returning from catering events. Demonstrate excellent customer service at all times. General cleaning and other food service duties as requested by management. Work Environment The work environment can be loud and busy. There is exposure to kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery falls. The position operates in a kitchen environment where the employee is frequently exposed to heat, steam, fire, and noise. Exposure to extreme temperatures in coolers and freezers. Physical and Mental Demands The position is very active and the employee must be able to stand and walk minimum of 8 hours. The employee is occasionally required to sit; climb or balance; stoop, kneel, crouch, crawl, bend, stretch, twist, or reach out. While performing the duties of the job, the employee is regularly required to talk and hear. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures. The employee must have the ability to use hands to finger, manipulate fingers; and reach with hands and arms, to stir, measure, pour, cut, chop, dice, and decorate, etc. The position requires working taste buds, ability to smell, feel with fingers and visually inspect, include close and distance vision. The employee must frequently lift and or move up to 25 lbs. and occasionally lift and or move up to 50 lbs. Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice. Employee Name: Employee Signature: Date: Campus Dining and Shops is committed to ensuring equal employment opportunities without regard to an individual's race, color, national origin, sex, religion, age, disability, gender, pregnancy, gender identity, gender expression, sexual orientation, predisposing genetic characteristics, marital status, familial status, veteran status, military status, domestic violence victim status, or criminal conviction status. Employees, students, applicants or other members of the University community (including but not limited to vendors, visitors, and guests) may not be subjected to harassment that is prohibited by law or treated adversely based upon a protected characteristic. Campus Dining and Shops policy is in accordance with federal and state laws and regulations prohibiting discrimination and harassment. These laws include the Americans with Disabilities Act (ADA), Section 504 of the Rehabilitation Act of 1973, Title IX of the Education Amendments of 1972, Title VII of the Civil Rights Act of 1964 as Amended by the Equal Employment Opportunity Act of 1972, and the New York State Human Rights Law. These laws prohibit discrimination and harassment, including sexual harassment and sexual violence.