F&B Service – Server

Description F&B Server FLSA Status – Non-Exempt I.

Job Summary

1. Provides attentive, professional food and beverage service to Club members and guests in dining outlets and at assigned events, ensuring accurate orders, timely service, and a welcoming member experience.
2. Because of the fluctuating demands of the Club’s operations, it may be necessary for each employee to perform a multitude of different functions; therefore, as an essential part of your job, you will be expected to help others when the occasion arises, just as other employees are expected to help you. Accordingly, you may be expected to perform other tasks as needed or as directed. II. Job Tasks (Essential Functions)
3. Prepares assigned dining sections, service stations, tables, menus, and supplies before service; completes required side work.
4. Greets members and guests promptly and courteously; explains menu offerings, specials, and beverage selections and responds to questions.
5. Accurately takes food and beverage orders, confirms modifications and dietary requests, and enters orders promptly into the point-of-sale (POS) system.
6. Communicates special instructions, allergies, and service timing with kitchen, bar, and support staff according to Club procedures.
7. Serves food and beverages accurately, safely, and in accordance with established steps of service and presentation standards.
8. Monitors tables throughout service, refills beverages, clears used dishes, and responds promptly to member and guest needs.
9. Offers appropriate menu suggestions, desserts, and additional beverages while maintaining courteous, non-pressuring service.
10. Reviews guest checks for accuracy, including items, prices, applicable taxes, service charges, and gratuities; processes member charges and authorized payments according to Club procedures.
11. Maintains accurate tip reporting and complies with Club tip-pool and payroll procedures, where applicable.
12. Follows all applicable alcohol-service laws, TABC requirements, age-verification procedures, and Club policies; immediately alerts management to service concerns.
13. Maintains current required Food Handler and TABC certifications, as applicable to assigned duties, and provides renewal documentation before expiration.
14. Keeps dining rooms, tables, service stations, and equipment clean, organized, and sanitary; follows food safety and safe-handling practices.
15. Reports member complaints, service errors, spills, injuries, equipment concerns, and unsafe conditions promptly to management.
16. Attends pre-shift meetings and required training; stays informed about menus, promotions, member preferences, and Club service standards.
17. Completes opening, closing, restocking, and assigned cleaning duties; assists coworkers and other dining outlets as operational needs require.
18. Thanks members and guests for visiting and helps create a positive, welcoming Club experience.
19. Completes other appropriate assignments made by the F&B Assistant Managers or designated Food & Beverage leadership. III. Minimum Requirements 1.

Education

– High school diploma or GED preferred; prior food and beverage service experience preferred. Current Food Handler and TABC certifications required when applicable to assigned duties. 2. Language Skills – Ability to communicate effectively with members, guests, and coworkers; read menus, orders, safety instructions, and Club procedures; and accurately convey service requests. Spanish language skills are a plus. 3. Physical Requirements i. Stand – More than three-quarters of the shift. ii. Walk – More than three-quarters of the shift. iii. Sit – Less than one-quarter of the shift. iv. Use hands/fingers to handle/feel – Frequently, including carrying dishes, handling service items, and operating the POS system. v. Reach with hands/arms – Frequently to serve, clear, stock, and retrieve items. vi. Climb or balance – Occasionally, when safely accessing approved storage areas. vii. Stoop, kneel, crouch, crawl – Occasionally for cleaning and retrieving supplies. viii. Talk/hear – Frequently to communicate with members, guests, and staff. ix. Taste/smell – Occasionally as relevant to food and beverage service; not a primary duty. x. Weight lifted/force exerted – Occasionally lift or carry up to 25 pounds, including trays, supplies, and service equipment. 4. Visual Requirements – Ability to read menus, checks, POS screens, and order tickets; identify food and beverage items; and safely navigate dining and service areas, with or without corrective lenses. 5. Work Environment i. Wet or humid conditions – Occasionally near beverage stations, kitchens, and during cleaning. ii. Work near moving mechanical parts – Occasionally near standard food service equipment. iii. Work in high or precarious places – Not ordinarily required. iv. Fumes or airborne particles – Occasional exposure to cooking aromas and cleaning-related airborne materials. v. Toxic or caustic chemicals – Possible limited exposure to approved cleaning and sanitizing products when used as directed. vi. Outdoor weather conditions – Occasionally when serving in outdoor dining or event areas. vii. Risk of electrical shock – Ordinary low-level exposure associated with powered service equipment; follow all safety procedures. IV. Reports to

1. F&B Assistant Managers V. Supervises