Beach Attendant - Chef de Rang (SEASONAL)

ONLY BERMUDIAN APPLICANTS WILL BE CONSIDERED

Position Summary:

 Provide food and beverage service to club members and guests starting ASAP and ending on October 31, 2025

Duties, Tasks and Responsibilities:              

1. 
   Sets up side station and performs assigned side (prep) work.
2. 
   Knowledge of the P.O.S. system (Northstar)
3. 
   Provides immediate attention to all members and guests upon seating.
4. 
   Required to be organized to keep track of his/her orders and detail-oriented to be sure each patron's personal tastes are noted and applied to certain dishes. 
5. 
   Clear verbal communication abilities are needed to interact with customers, management, chefs and wait persons.
6. 
   Ensure all mise-en-place is properly set on each table.
7. 
   Makes sure that children are in the appropriate type of seat and are safe and secure.
8. 
   Distributes food and wine menus, answers questions.
9. 
   Ensure that the correct account numbers and names are given for billing.
10. 
    Efficiently serves food and drinks in a friendly and courteous manner, offers suggestions on daily specials and wine selections.
11. 
    Places orders with POS; informs cooks about any special cooking instructions.
12. 
    Assembles food on tray; procures items from each station as necessary.
13. 
    Serves meals to guest/members on beach.
14. 
    Checks back to ensure member and guest satisfaction; replenishes water and butter as necessary.
15. 
    Removes soiled dishes from where guests/members are seating.
16. 
    Verifies accuracy of prices, tips and other charges on all checks.
17. 
    Handles all cash and credit card charges as prescribed by standard operating procedures.
18. 
    Keeps beach work area clean.
19. 
    Clears, cleans and resets tables that have been vacated.
20. 
    Advises supervisor of any complaints as soon as they occur.
21. 
    Performs clean-up and closing duties as assigned by manager.
22. 
    Attends pre-meal meetings as requested by the Dining Room Captain, Dining Room Supervisor; Dining Room Manager; or Outlet Manager.
23. Thanks members and guests; invites them to return. Use Member name is departing greeting.
24. 
    Consistently follows local and state laws and the club’s policies and procedures for the service of alcoholic beverages to members and guests.
25. 
    Adheres to all food and safety protocols.
26. 
    Performs other appropriate duties assigned by Dining Room Manager or Outlet Manager.

 Skills/Knowledge:

• 
  Greet and acknowledge members and guests.
• 
  Is knowledgeable about the menu, buffet and wine list and various food allergies.
• 
  Ability to time the service of each course.
• 
  Learns members’ names and their special preferences.
• 
  Knowledge of wines and spirits.
• 
  Knowledge of and ability to perform required role during emergency situations.

Education and/or Experience:

• 
  Grade 12 education.
• 
  Two years of comparable wait service experience preferred
• 
  The ability to read, write and execute basic math skills.

Licenses and Special Requirements:

• 
  Food safety certification.
• 
  Of legal age to serve alcoholic beverages.
• 
  Alcoholic beverage certification.

Physical Demands and Work Environment:

• 
  Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach.
• 
  Push, pull or lift up to 30 pounds.
• 
  Continuous repetitive motions.
• 
  Work in hot, humid and noisy environment.
• 
  Required to work split shifts, public holidays, and weekends