The Club at Ibis
  • F&B
  • West Palm Beach, FL, USA

Summary
To deliver food in a timely and consistent manner. To expedite hot and cold food orders to ensure proper quality, quantity, and presentation. To design, set-up, and breakdown of buffet displays. Through teamwork assists other members of department in achieving departmental vision and goals.

Essential Duties and Responsibilities

  • Provides outstanding service with a smile to our members and their guests in a professional and courteous manner.
  • Follows work schedule, calling out procedure, properly clocks in/out for breaks or leaving property.
  • Greets all members and guests in all areas of club and dining rooms with a warm smile and eye contact.
  • Knowledgeable on all menus. Questionable items about ordered items should be addressed with the kitchen or the front of the house staff so there are no assumptions on orders.
  • Sets up, maintains, and breaks down buffets for each shift. Use of proper utensils, food cards, and buffet props. Buffet should be maintained during the shift in cleanliness and stocked with full items at all times.
  • Expedites food when needed ensuring all dishes exiting the kitchen are prepared the way the member expects it and the way the food was ordered. Serves the food to the correct table, correct seat number, using proper service techniques.
  • Cleans up spills, broken service ware and attends to similar problems during service with minimal disruption to diners.
  • Keeps busy with opening/closing side work and running side work. Follows opening and closing side work procedures.
  • Displays of teamwork and doing whatever it takes for our members and guests.
  • Communicates to management any safety concerns or specific tools that are needed to enable them to do their job.Other Functions
        • May assist banquet personnel in setting up, serving, and cleaning up after banquet functions.
        • Polishes silver service items.
        • Attends pre-service training
        • Moves tables and chairs as needed for the next member and guest diners.
        • Helps to maintain a fully stocked buffet.
        • Completes special projects as directed by the Dining Room Manager.
        • Operates within all guidelines, policies, standards, and constraints as established by the company. Assist in the implementation Club mandatory standards of operations as they relate to the Food and Beverage operations.
        • This position guide does not state or imply that the above are the only duties and responsibilities assigned to this position. Employees holding this position will be required to perform any other job related duties as requested.
    Competencies
        To perform the job successfully, an individual should demonstrate the following competencies.
        • Problem Solving - Identifies and resolves problems in a timely manner; Gathers and analyzes information skillfully; Develops alternative solutions; Works well in group problem solving situations; Uses reason even when dealing with emotional topics.
        • Customer Service - Manages difficult or emotional customer situations; Responds promptly to customer needs; Solicits customer feedback to improve service ; Responds to requests for service and assistance; Meets commitments.
        • Professionalism - Approaches others in a tactful manner; Reacts well under pressure; Treats others with respect and consideration regardless of their status or position; Accepts responsibility for own actions; Follows through on commitments.
        • Safety and Security - Observes safety and security procedures; Determines appropriate action beyond guidelines; Reports potentially unsafe conditions; Uses equipment and materials properly.
    Qualifications
        To perform this job successfully, 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. Thorough knowledge of food and beverage service operational procedures as would normally be acquired through one (1) or two (2) years of experience. Knowledge of general state liquor laws as applied to food and beverage service operational practices and procedures as would be acquired through two to three years of similar experience in progressively responsible positions.


    Language Skills
        Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization.


    Mathematical Skills
        Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume. Ability to apply concepts of basic algebra and geometry.


    Reasoning Ability
        Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations.


    Other Skills and Abilities
        • Ability to visually inspect table set up's, read banquet order forms and ensure that orders comply with the customer's request.
    Other Qualifications
        • Punctuality and dependability.
        • Strong work ethic.
    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 Job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel and reach with hands and arms. The employee is frequently required to talk or hear and taste or smell. The employee is occasionally required to stoop, kneel, crouch, or crawl. The employee must regularly lift and /or move up to 25 pounds, frequently lift and/or move up to 60 pounds and occasionally lift and/or move up to 10 pounds.


    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 Club at Ibis
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