Banquet Server on Call

The Westchester Country Club, built in 1922 is currently a Platinum Club and ranked 12th in the country out of 4000 private Clubs. It is a sportsman paradise with two 18-hole Golf courses and a 9 hole Executive course, with 75 Hotel rooms, Luxury Suites, and 52 Luxury Apartments, several fine dining outlets and an extensive Banquet operation, including a beautiful Beach Club, state of the art Squash and Tennis facilities, home of the world renowned PGA Classic for over 40 years and hosting the Senior Players Championship in 2011. The Club is known worldwide and in the USA for its food program and Golf.

Westchester Country Club is conveniently located 30 miles North of New York City! Join our diverse and talented team today!

Compensation: NON- EXEMPT STATUS Overtime eligible
REPORTS TO: Banquet Manager

SUMMARY: A Westchester Country Club Banquet Server will consistently perform service that exceeds the expectations of the guests being served, by anticipating their needs. Towards that goal, every Banquet Server must be impeccably groomed with a clean and tailored uniform, outstanding knowledge of service and waiter skills, the ability to communicate well, a very positive demeanor, the ability to work in a team atmosphere, and motivation to "go the extra step". They will attend to the needs of members and guests according to well established rules of dining etiquette and perform various incidental duties to provide superior service in banquets.

ESSENTIAL DUTIES AND RESPONSIBILITIES
Perform assigned pre-banquet side-duties.

Handle assigned station and assist other waiters with their station as necessary.

Anticipate and fulfill the needs and requests of members and guests.

Attend pre-function meeting to receive instruction about menu and service.

Remember and carry out all instructions of the Captain or Banquet Manager.

Assist in setting up buffet stations.

Serve members or guests in a timely manner; places dishes, by course, in front of each person, according to the instructions of the Banquet Manager from the left of the guest with the left hand.

Constantly check on guests in their assigned station to ensure guest satisfaction.

Fold napkins and straighten place setting during the event when guests are not at their table.

Pours and refills wine, water and coffee and/or other beverages served with and after the meal.

Clears soiled dishes to the break-down area as needed carrying no more than three plates and settings, clearing from the right with the right hand.

Observe guests and respond to any additional requests and to determine when meal has been completed.

Advise supervisor of any complaints as soon as they occur.

Performs assigned clean-up and closing duties such as removing linen, bussing glasses, dishes, silverware, stack chairs, fold and move tables, return all supplies to storage areas, clean waiter areas, etc.

ADDITIONAL RESPONSIBILITIES:
The job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job related duties assigned by their supervisor or management.

QUALIFICATION REQUIREMENTS: An individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION and/or EXPERIENCE:
High school diploma or general education degree (GED); or one to three months related experience and/or training; or equivalent combination of education and experience. Waiters also must have a rudimentary knowledge of fine dining and wines.

LANGUAGE SKILLS:
Waiters must possess the ability to read and comprehend instructions, short correspondence, and memos in English. They also must write simple correspondence and effectively present information in English in one-on-one and small group situations to customers, clients, and other employees of the organization.

MATHEMATICAL SKILLS:
Ability to add, subtract, multiply, and divide.

REASONING ABILITY:
Ability to apply commonsense understanding to execute instructions furnished in written, oral, or diagram form. They must also possess a facility for creative problem-solving.

PHYSICAL DEMANDS: The physical demands 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.

While performing the duties of this position, an employee is regularly required to stand for extended periods, walk, talk and hear. The employee frequently is required to use hands to finger, handle, or feel objects, tools, or controls; reach with hands and arms; and climb or balance. The employee is occasionally required to stoop, kneel, crouch, or crawl and taste or smell.

The employee must regularly lift and/or move up to 20 pounds and such load shall regularly be carried at shoulder height (tray service). The employee may occasionally lift and/or move up to 30 pounds. Specific vision abilities required by this job include close vision.

WORK ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

The noise level in the work environment is usually moderate although can occasionally be loud. Waiters will also have to interact with children as well as adults. This is a non-smoking environment.