Server

Kids for the Future; Boynton Beach (FL); On-site; USD 13,000 - 18,000; Full time

Job summary

Kids for the Future in Boynton Beach, FL is seeking a professional Server to deliver quality food and beverage service to members and guests, ensuring an exceptional dining experience.

The role requires 3–5 years of fine dining experience, availability nights, weekends and holidays, and familiarity with POS systems. Base pay is $11 per hour plus tips, with full-time, non-exempt status and a focus on teamwork during busy periods.

Qualifications

• 3–5 years of a la carte fine dining experience
• Must multitask and stay calm in a fast-paced environment
• Excellent customer service and communication skills
• Availability to work nights, weekends and holidays
• Ability to read, write, and follow instructions clearly

Responsibilities

• Greet members and call them by name
• Distribute menus and describe specials and promotions
• Take and serve orders to members and guests
• Inform kitchen/staff of special requests
• Recommend menu items, wine, and desserts
• Know menu items, garnishes, and wine list in depth
• Ensure accurate billing and proper POS entry
• Keep tables and dining areas clean and organized
• Work as part of a team to set up dining areas for service

Skills

Customer service

Communication

NorthStar POS

Multi-tasking

Attention to detail

Tools

NorthStar POS

Job description

Our Team Members Are The Heart Of Our Club

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• Location 3500 Clubhouse Lane,Boynton Beach, FL, 33436,United States
• Base Pay $11.00 / Hour
• Other Compensation +tips
• Employee Type FT Non-Exempt

Description

POSITION SUMMARY:

The Server provides quality food and beverage service to the members and their guests by ensuring exceptional dining experience by performing the following duties.

ESSENTIAL DUTIES & RESPONSIBILITIES

• Greet members and call them by name.
• Distribute menus and describe specials and promotions.
• Take orders for food and beverages and serve members and guests in dining areas.
• Inform the kitchen and dining room manager of any special requests.
• Make suggestions for menu items, wine, dessert, coffee, and after dinner drinks.
• Has full knowledge of all menu items and specials including garnishes, ingredients, and preparations. Knows the wine list and specifics of each wine. Know the daily specials, soup, drinks, and 86’d items.
• Follows all proper steps of service for meal period including procedures on taking members’ and guests’ orders. Including but limited to writing checks legibly, correctly entering all information into POS system, ensuring the correct billing for each member, assembling and picking up orders and providing excellent service.
• Serves meals by placing the correct item in front of each member and guest (without auctioning items) and checks back to ensure their satisfaction.
• Ensures all tables are properly bussed throughout the meal, keeps water glasses full, checks on members and guests after entrees are served, maintains proper posture, and engages in personable yet limited conversations.
• Reviews member check for accuracy prior to presentation and signature.
• Notify the supervisor of any member or guest complaints immediately as they arise. Coordinates with the Captain or Manager to process any voids, deletions, or corrections in the POS system, as needed.
• Sets upside station and performs all assigned side work for the designated dining venue. Attend pre-meal meetings and lineups daily. Performs any assigned clean-up and closing duties, follows check-out procedures and signs out with the closing manager.
• Responsible for ensuring that all dining areas are fully prepared for service 15 minutes before the scheduled opening time.
• Responsible for leaving all areas clean and organized at the end of each shift.
• Works as a team to ensure that the proper set up of all assigned dining areas for dining and events. This includes, but is not limited to proper table setting, placement of table and chairs, any needed movement of furniture when applicable, and checking with MOD for any needed set up prior to leaving shift to ensure a smooth-running operation.
• Arrives to work dressed in a clean pressed uniform and has all the necessary equipment (trays, pen, corkscrews, etc) to work with prior to the start of your shift or any pre-shift meetings or lineups.
• Any other duties and projects as assigned.

Education / Experience

• 3 to 5 years a la carte fine dining, experience required, preferably in a hotel, resort or club environment.
• Must be able to multitask and able to stay calm and focused on a fast-paced environment.

Qualifications/Skills

• Knowledge of NorthStar POS system preferred
• Excellent customer service and communication skills
• Must have the ability to understand, interpret and follow a variety of instructions furnished in written, oral and scheduled form.
• Must be available to work nights, weekends, and holidays.
• Ability to read, write and comprehend simple instructions, short correspondence and memos. Ability to effectively present information in one on one and small group situations to members, guests, employees, and management.
• Ability to add, subtract, multiply and divide.
• 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.

Licenses or Certifications

Physical Requirements

• Must be able to lift, push, pull and move up to 50 lbs. on a regular basis
• Frequent walking, reaching, bending, turning, squatting, stooping, and stretching
• Must be able to stand for extended periods
• Normal vision and hearing ranges required

Grooming

All employees are required to maintain a neat, clean, and well-groomed appearance. (Specific grooming standards are available.)

• Nails should be maintained in clean condition.
• Hair must be neat and tidy; long hair should be tied back.
• Perfume or strong scents should be avoided to maintain a neutral environment

Other

This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts, or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed when circumstances change (emergencies, changes in personnel, workload, seasonality, rush jobs or technological.)