Banquet Server, Food & Beverage

Trilogy® Lake Norman: Twin Mills Club

Built with the outdoors in mind, the Club includes indoor and outdoor pools, The Outfitter, a space complete with kayaks, bikes, and other outdoor gear, Pickleball and tennis courts, access to a fleet of boats at nearby Lake Norman, and more. The feature restaurant, The Foundry, and the Event Center are open to the public and available for dining reservations and private event bookings.

Where: Located in the attractive Huntersville area near Charlotte, North Carolina

Pay: $17 per hour

Benefits:

New hourly full-time team members working 30 hours or more per week, will be eligible for the Company medical, dental and life insurance plans the first of the month following 60 days of full-time employment.

Full-Time team members are eligible to accrue Paid Time Off (“PTO”) in accordance with the Company policy at a rate of 120 hours per year.

Full-Time team members are eligible for 7 paid holidays annually.

Part-Time team members are eligible to accrue Paid Sick Leave in accordance with state guidelines.

All team members 21 years and older are eligible to participate in the J.F. Shea Co., Inc. 401(k) plan after completion of 30 days of service.

POSITION OVERVIEW:

The Banquet Server serves food and beverages, providing prompt and courteous service to guests in the banquet room or outdoors on the facility. This position reports to the Banquet Captain.

KEY RESPONSIBILITIES:

• Help set up the banquet room for the event, if requested.
• Greet and serve guests in an energetic and friendly fashion.
• Create a welcoming atmosphere and provide excellent hospitality by having a working knowledge of the resort facility and dining area, and be able to respond to guest questions about the menu and speak with enthusiasm about other resort services.
• Know the food items on the menu and be able to share information with guests.
• Write orders; relay food orders to the kitchen and beverage orders to the bartender, if appropriate, or check in with guests after they return from the banquet table to get their own food.
• Understand the event set up; learn table numbers and stations.
• Serve food and beverages and clear tables, following service etiquette and facility procedures.
• Carry trays of dirty dishes to the kitchen.
• Serve hors d'oeuvres from trays, if requested, as guests gather prior to the meal.
• Communicate with guests throughout the dining experience to assure all guest needs are met and excellent service is provided.
• Work as a team, following direction from the Banquet Captain and communicating needs for support to the banquet assistant.
• Understand the importance of food safety and sanitation.Notice and report potential safety or cleanliness issues and customer concerns to a supervisor.
• Other duties and responsibilities may be assigned.

PERSONAL ATTRIBUTES:

• Must be highly customer oriented and responsive with high need for closure.
• Able to work under pressure and balance multiple priorities and assignments.
• Strong team-building skills including the ability to lead, cooperate, and motivate.
• Must be role model and able to live our BlueStar core values:Honesty and IntegrityRespect for the IndividualTeamworkCompetitive Spirit

MINIMUM REQUIREMENTS / QUALIFICATIONS / SKILLS:

• High School diploma or equivalent preferred.
• One to three months’ related server experience preferred.
• ·Must meet the state and federal minimum age requirement for serving alcohol, if applicable.
• Current Food Handlers Card and TIPS® Certification (Training for Intervention Procedures).
• Ability to add, subtract, multiply and divide; must be able to calculate discounts, and percentages
• Ability to communicate positively and effectively with team members about job tasks and responsibilities.
• Desire to contribute to a productive work environment by maintaining a positive attitude with team members and the public.
• Ability to read and comprehend simple instructions, short correspondence, and memorandums.
• Ability to speak effectively and present information to another person and in small group situations with guests and team members.
• Must be able to pay attention to details and be comfortable working in a fast-paced environment where continuous improvement is expected.
• This position requires a flexible schedule to include evenings and weekends.

WORK ENVIRONMENT:

This position typically operates in an indoor restaurant setting, but an employee may also be required to work on a patio or for an outdoor event, with exposure to outdoor weather conditions and occasionally native wildlife. The noise level in the work environment can be loud. Outdoor environments may require walking on variable terrain while carrying trays, or other items and navigating typical event obstacles, including, but not limited to, groups of people, table set ups and decorations, plants and the natural landscape.

PHYSICAL DEMANDS:

The physical demands described here are representative of those an employee encounters while performing the essential functions of this job.

While performing the duties of this job, the employee is regularly required to hear, see, speak clearly and understand the speech of another person, sometimes in a noisy environment. This position is very active and requires standing and walking for most of a work shift. The position requires the ability to lift, balance and carry, bend, reach, and serve from trays weighing up to 20 pounds, and occasionally lift or move up to 30 pounds. Frequent hand washing is required. The employee must be able to navigate busy work areas.