Manages service aspects in all food and beverage assigned areas and events, and acknowledges, greets and thanks all members and guests
Manages dining rooms, lounges, Halfway House, Beverage Cart, Catering and Cabana bars to ensure proper room preparation, including set-up of tables, chairs, linens, table settings, glassware, etc.
Confirms that all service staff are in proper uniform and adhere to the Club’s appearance standards
Manages and trains staff in all technical and non-technical aspects of their role including Club standards of quality and service
Creates, maintains and distributes weekly schedules for staff and communicates changes as appropriate to all
Communicates with service and kitchen staff regarding reservations and/or special events Conducts pre-shift, pre-meal and/or pre-event meetings with all necessary staff