1. Maintaining ClubCorp service
standards as outlined in the Hospitality First training program at high
2. Making sure that all plates are done
according to the tickets with any special instructions and adhere to ticket
time standards and expectations.
3. Ensure the plate presentation meets
expectations, such as garnish, clean etc. and adheres to standards. Including ensuring all accompanying extras
such as sauces are correct according to the order specifications.
4. Restocking the window with plates, bowls,
soup spoons, steak knives, liners, to go materials, etc. that are used to
efficiently provide the tools the service staff required to fulfill the service
5. Preparing trays with orders by correct
As needed to assist the team, responsible for clearing and
resetting all tables promptly and efficiently.
Clean and maintain designated work areas.
8. Assist service and banquet staff as
9. Assist fellow Employee
Partners, Members and guests to ensure delivery of the 3 steps of service
without being directed. Be aware of team
members and the environment and participate as a member of the team.
supervisor of Member/Guest
complaints at the time they occur. Rectify, practicing service recover, any
complaints as soon as possible.
Must be able
to interact with Members/Guests professionally, helping them with changes and
last minute requests as needed.