Vacancy expired!
Fargo Country Club in Fargo, ND is excited to announce the exceptional career opportunity of Greeter, Server and Line Cook! Qualified candidates will thrive in a hospitality environment and be highly focused on providing superior service to the clubs managed by Troon.
GREETER:
Key Responsibilities of the Greeter:
Welcomes each guest with a smile and friendly greeting and escorts guests to their assigned table.
Controls the flow of work in the room by seating guests in station rotation while maintaining guest lists and following and enforcing check issue procedures.
Assigns opening and/or closing side duties. Supervises side work and ensures completed lists of set ups of all stations before departure of service staff.
Maintains reservation book, takes incoming telephone calls, notes reservations and special requests by guests.
Remains knowledgeable of all menu items, prices and general service procedures.
Responsible for standards of appearance and cleanliness in all service areas.
Remains visible on dining room floor, and is easily accessible to guests, staff and management.
Checks all tables daily, before service to ensure proper settings.
Assists with side work and/or assisting service staff with bussing table and taking cocktail orders.
Communicates guest requests and concerns to the department manager.
Incorporates safe work practices in job performance.
Minimum Qualifications for the Greeter:
No experience necessary but will train.
Other Qualifications:
Regular and reliable attendance.
Demonstrates an outgoing and friendly attitude.
LINE COOK:
Key Responsibilities of the Line Cook:
Learns and maintains standards in food production and quality.
Expedites orders in a timely manner.
Practices excellent operational sanitation.
Executes scheduled banquet functions.
Maintains a professional relationship with fellow associates.
Helps reduce loss/waste.
Communicates equipment repair needs with chef.
Actively participates in training efforts.
Incorporates safe work practices in job performance.
Attends staff meetings.
Checks and dates all deliveries received and report any variances to chef in charge.
Verifies that all coolers are at the proper temperatures and are cleaned on a daily basis.
Processes inventory requisition and receives supplies as necessary for quality production.
Prepares the proper amount of food according to production or forecast sheets and production plans.
Prepares items in accordance with established recipes for a consistent product.
Minimum Qualifications for the Line Cook:
Associates Culinary Degree and 2 years of Culinary Experience and/or training; or equivalent combination of education and experience.
Other Qualifications:
Serv Safe Certified preferred.
SERVER:
Key Responsibilities of the Server:
Provides immediate attention to all guests upon seating.
Describes specials of the day to the guests. Answers questions regarding any menu item and offers suggestions of menu items when appropriate.
Takes food and beverage orders from guests and delivers food to guests promptly after preparation.
Follows-up with guest to ensure satisfaction. Replenishes items as needed.
Participates in pre-shift meetings and taste tests.
Maintains organized workstation and side work duties.
Accountable for checks and cash transactions. Utilizes Point of Sales System.
Follows established systems for taking, placing, and delivering orders.
Follows established standards for greeting, cocktail service, food delivery and general service techniques.
Practices tray service for all food and beverage service.
Incorporates safe work practices in job performance.
Performs other duties as required.
Minimum Qualifications for the Server:
High school diploma or general education degree (GED); and one year serving experience and/or training; or equivalent combination of education and experience.
Must be at least 19 years of age or older to meet state age requirements for handling alcohol for this position.
Other Qualifications:
Demonstrates good energy and motivation.
Regular and reliable attendance.
