Summary Serves food and beverages to Club members and their guests according to established rules of etiquette. Supervisory Responsibilities None Essential Duties and Responsibilities The statements below reflect the general details necessary to describe the principal functions of the position and should not be construed as a detailed description of all the work requirements related to the position. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions of this position. 1. Familiarize oneself with all selections on menu. Know ingredients and preparation methods of food and beverage items. 2. Greet, present menus, take drink and food orders, and enter orders correctly in POS system. 3. Serve and clear food and beverages quietly and professionally, in a timely manner, by using proper serving and clearing techniques. 4. Attends to guests throughout the meal (beverage refills, replacement of dropped napkins, freshly grounded pepper or condiments). Ensure that customer dishes are correct and satisfactory. 5. Suggest and serve dessert, coffee and/or after-dinner drinks. 6. Handle payment as prescribed by standard operating procedures. 7. Set assigned tables and areas. Spread clean linen, glasses, cups, silverware, and napkins. Check for cleanliness, nicks or chips, holes, or stains. 8. Work in collaboration with kitchen staff and other waitstaff. Performs the functions of the busser if one is not available. 9. Review special function sheets to know what is going on, both for today's functions and for set-up for future functions. 10. Assist as secondary bartender when necessary. 11. Advises Supervisor of any complaint or problem as they occur. 12. Maintains current Wisconsin server permit. 13. Comply with safety procedures and maintain clean and orderly work areas. 14. Arrive as scheduled for shifts and all meetings. 15. Perform other tasks as necessary to support the Club. Education and Experience High school diploma or equivalent is preferred. Must be of legal age to serve alcoholic beverages. A minimum of one year+ experience as waitstaff in a country club, upscale hotel, or free-standing restaurant operation is required. Combination of experience and education should provide the necessary knowledge, skills, and abilities to: a. provide excellent customer service when serving members and guests in a cheerful and helpful manner; b. ability to fulfill assigned tasks quickly and efficiently; and c. calculate and process payment for each order. Knowledge and Skills 1. Ability to operate all job related equipment to include but not limited to POS (Jonas Point of Touch), coffee machines, espresso machine. 2. Able to serve meals of any number of courses, wine, cocktails, to any number of guests at a number of different tables within a given section, simultaneously, while maintaining a pace which does not seem hurried, yet provides adequate attention to each member. 3. Familiarity with how to take and serve a cocktail order and how to serve a bottle of wine. 4. Must have the ability to professionally respond to variations in schedules and plans. 5. Able to work independently, but also be able to develop and maintain constructive and cooperative working relationships. 6. Ability to work a flexible schedule to meet the varying scheduling needs of the Club, including weekends and holidays. 7. Must have the ability to communicate and respond to both internal and external customers professionally and in a timely manner. 8. Strong organizational skills and the ability to multi-task, prioritize, and work with frequent interruptions. Must have the ability to professionally respond to variations in schedules and plans. Physical and Mental Demands The mental and physical requirements described here are representative of those that must be met by an individual to successfully perform the essential functions of this position. Comfortable in a fast-paced or high-pressure environment. Must be able to work independently and to apply common sense understanding to carry out instructions furnished in written, oral or diagram form. Requires the ability to solve practical problems and deal with a variety of concrete variables. Must be adaptable and respond effectively to changes in situation or information. Walking and/or standing for the length of shift. Requires the ability to freely move throughout the facility and grounds. Requires ability to use hands to finger, grip, handle or feel objects. May frequently be required to stoop, crouch, twist, bend, or reach above the shoulders. Must have the ability to frequently lift, carry and/or move up to 15 pounds and occasionally lift, carry and/or move to 30 pounds. Must have the ability to speak and hear. Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perception, and ability to adjust focus. Work Environment The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. General restaurant/dining environment. The noise level in the work environment is usually moderate with increased levels during busy periods and events. May be exposed to outside weather conditions, if providing service during an outside event. Will be exposed to possible allergens: peanut products, egg, dairy, gluten, soy, seafood, and shellfish.