The Hampton Lakes Server is responsible for providing food and beverage service to club members and guests. This position reports directly to the Dining Room Manager. This is a seasonal position that requires full weekend availability.

Essential Functions

The following functions are intended only as illustrations of the various types of work pe1formed. The omission of specific duties does not exclude them from the position if the work is similar, related or a logical assignment to the position.

• Provides immediate attention to all members/guests upon seating. Addresses member by name when possible.
• Distributes menus.
• Fills glasses with ice water; answers question and suggests menu items
• Takes members' /guests' orders
• Places orders with kitchen by recording orders into Point-of-Sale system in a timely fashion; informs kitchen about any special cooking instructions
• Assembles food on tray; procures items from each station as necessary
• Serve meals promptly, places dishes by courses in front of each person
• Checks back to ensure member/guest satisfaction; replenishes water and butter as necessary
• Removes soiled dishes
• Suggest and serves desserts, coffees, and after dinner drinks
• Verifies accuracy of prices, state and federal taxes, tips and other charges on all checks
• Presents the bill in a timely manner
• Handles all charges as prescribed by standard operating procedures obtaining appropriate signatures.
• Keeps tables, dining room and bus station areas clean assisting the bus staff in cleaning and resetting tables.
• Advises supervisor of any complaints as soon as they occur.
• Performs all assigned side work to include replenishing condiments, restocking side tables, and folding napkins.
• Performs clean-up and closing duties as assigned by manager
• Has knowledge and understanding of Hampton Lakes company policies
• Attend pre-meal meetings as requested by the Dining Services Manager
• Performs all other duties as assigned

Knowledge, Skills and Abilities

• Familiarity with Jonas or similar Point of Service food service system
• General understanding of the principles of food and hospitality service
• A proven work history of the Club beverage industry.
• Must work as a team.

Education and Experience

• A minimum of one-year hospitality service is preferred.
• Minimum of two years’ experience in customer service
• Ability to communicate clearly and speak, read, write and understand English

Physical Requirements

This work requires the regular exertion of up to 25 pounds of force and frequent exertion of up to 25 pounds of force; work regularly requires standing, speaking or hearing, using hands to finger, handle or feel and repetitive motions and occasionally requires standing, walking, stooping, kneeling, crouching or crawling, reaching with hands and arms, pushing or pulling and lifting; work requires exposure and handling of hot and cold food items and equipment; work has no special vision requirements; vocal communication is required for expressing or exchanging ideas by means of the spoken word; hearing is required to perceive information at normal spoken word levels; work requires preparing and analyzing written or computer data, using measuring devices and observing general surroundings and activities; work has some exposure to environmental conditions; work is generally in a moderately noisy kitchen location with light traffic. Wear an appropriate uniform and anti-slip safety shoes must be worn.

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