Member Dining Coordinator

Full-Time

Round Hill Country Club is seeking a talented professional that will help to create a dining experience where members feel welcomed and recognized. The Dining Room Supervisor will be responsible for functions related to the Host Stand, Take Out and Pool Snack Bar Service when in Season and have ancillary responsibilities in Banquets. Directly supervises Host/ess, Take Out Lead, Pool Snack Bar Personnel and Banquet Captains. Manages Reservation System in accordance with the events Calendar. They will be active in the Host stand and actively greeting members using member recognition.

$65,000 $75,000

Job Tasks

• Maintains Dining & Banquet responsibilities in conjunction with Service Managers.
• Enforces club policies pertaining to dress code and cell phone policies in a courteous and respectful manner.
• Inspects to ensure that all tables are set in accordance with the reservations.
• Ensures that all standard operating procedures for sales and cost control are in place and consistently utilized and improved.
• Works and assists managers on the floor as directed by Club Management.
• Ensures accurate and timely documentation of personnel as needed and communicates with Management.
• Greets guests and oversees actual service as directed.
• Helps develop on-going training programs.
• Works with Take out Lead to ensure accurate order and delivery of takeout food.
• Performs tasks assigned by supervisor.
• Assists in Banquets when applicable as directed by Banquet Manager.
• Be able to work weekends, holidays and maintain a flexible schedule.
• Maintain current required certifications such as Food Handler and RBS certificates.

Psychological Demands Of The Job

The psychological 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.

Employee Spends 2/3 Or More Of The Total Time On The Job

• Changing priorities.
• Being interrupted.
• Juggling multiple tasks.
• Working as part of a team.
• Interacting with people from other departments.
• Interjecting ideas and opinions.
• Paying attention to detail.
• Having to "think on my feet".
• Building rapport with members & guests.
• Dealing with a "fast-paced" environment.
• Schedule and keep costs within the budget.

Employee Spends 1/3 Of The Total Time

• Working alone.

Employee Spends Up To 1/3 Of The Total Time

• Dealing with irritated and angry people.

Physical Demands Of The Job

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.

Regularly (2/3 Or More Total Time) Required To

• Use hands to finger, handle, or feel objects and controls such as those on telephones and computers.
• Talk and hear in person and on the telephone.
• Reach with hands and arms, grasp objects, push/pull approx. 10-50 pounds, twist the upper body, rotate the wrist, and use finger dexterity writing and using the computer.

Frequently (1/3 To 2/3 Total Time) Required To

• Kneel, squat, bend, and lift in assisting the set up and service of the dining room.

Occasionally (Up To 1/3 Total Time) Required To

• Lift 10 to 20 pounds of plated food assisting a server to a table for a distance of 10 to 40 feet.
• Bend to retrieve an item on the floor.
• Stand for several minutes up to 3 hours at a time per shift.
• Walk for a distance of 10 to 40 feet, up to 3 hours at a time per shift.
• Climb stairs.

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 to noisy. The majority of work is performed in the dining room and kitchen, and on occasion an office setting.

Equipment Used

Regularly

POS Screens, Telephone, Copier, Wine Opener, Computer/Printer, and Robots