MDR Expo Part Time at Sand Point Country Club Inc

Seattle, Washington, United States -

Full Time

Start Date

Immediate

Expiry Date

25 May, 26

Salary

24.0

Posted On

24 Feb, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Preparation, Order Management, Quality Control, Sanitation, Communication, Teamwork, Customer Service, Time Management, Cleaning, Food Handling, Alcohol Service, Physical Stamina

Industry

Hospitality

Description

Description Do you love food and beverage? Come to work and enjoy the view! Sand Point Country Club seeks outgoing, positive, self-starters to join our Food and Beverage Team! We are looking for the following Front of House Position: Expo Part-time ~ for the Pan Room – named for the panoramic view of the mountains and the lake! – and Main Dining Room. Pay starts at $24 per hour. Must be available for 20 – 30 hours per week. At least 1 year of food and beverage experience is required. Founded in 1927, Sand Point Country Club is the only private golf club in Seattle with all of the amenities of a country club. Team members have access to the Club’s numerous facilities including: Challenging 18-hole course re-designed by world renowned architect David McLay Kidd Covered, heated driving range Four outdoor and lighted tennis courts Fitness Center The ideal candidates would embody Sand Point’s Mission, Vision, and Values: Mission: Sand Point Country Club is an intimate, family-friendly Club located in a beautiful setting with sought after golf, swimming, tennis, fitness, and dining facilities along with exceptional service and social programs that encourage member involvement and enjoyment while building our heritage and traditions. Vision: Sand Point Country Club provides a welcoming atmosphere driven by inclusive membership, dedicated employees, well-maintained facilities and innovative member experiences where enduring friendships are made and families flourish. Values: Integrity, Respect, Dedication, Sustainable, Environmental Stewards, Innovative, and Community Requirements SUMMARY Food Expeditors are generally responsible for communicating orders and information between the front of house and back of the house. Their role is crucial for proper food management and process functionality. Performs side duties that include cleaning walls, resets of dining areas, and other duties as assigned and required. ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned. Plan and manage the order flow. Make sure that all the orders are prepared in time. Assist and manage the final preparation of different food and dishes Control and oversee dishes before they leave the kitchen. Ensure adherence to all relevant quality and sanitation rules and regulations. Aid in cleaning activities. Serve as a contact point for the kitchen and the service team. Take care of special needs and requests. Give suggestions for the improvement of the Club’s offerings and reputation. Execute a variety of different tasks as needed in accordance with managers requests and directions. Knows table numbers and dining room floor plan, responds quickly to guest requests or notifies servers responsible of any guest requests, questions, or complaints. Watches the dining room closely to ensure tables are bussed as soon as guests leave, works closely with servers, hosts/hostesses and manager, and ensures that tables are ready in response to their instructions, helps fellow server assistants with their tables as needed to ensure tables are ready to meet guest volume and completes assigned side duties. Performs duties that require standing, fast movement throughout the dining room, kitchen and serving area. Position requires bending, reaching, twisting, and lifting containers (weighing up to 50 lbs.). Performs side duties including cleaning dining areas, detailed cleaning of chairs and tables. Is always on time for scheduled shifts. Does whatever they can to help ensure an efficient, smooth flowing food service function. Always treats co-workers, members and their guests with courtesy and respect. Practices good appearance and personal grooming including a clean and pressed uniform. Learns and uses member names. Learns likes and dislikes of members to provide more personalized service and takes responsibility for member satisfaction. Adheres to all rules and regulations for food and beverage service as mandated by the Seattle and King County Public Health Department and the Washington State Liquor Control Board. This includes maintaining current Food Handlers Card and Class 12 or 13 Alcohol Service Permit. ADDITIONAL DUTIES AND RESPONSIBILITIES Performs similar, job related duties and special projects as assigned. QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. EDUCATION and/or EXPERIENCE High school diploma or general education degree (GED); Two years’ experience in food service, Private clubs, Hotels or customer service. Basic knowledge of food, wine and spirits. LANGUAGE SKILLS Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small group situations to team members and managers. MATHEMATICAL SKILLS Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs. REASONING ABILITY Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations. INTERNAL/EXTERNAL CONTACTS Daily contact with Kitchen team, managers and other Club team members. CERTIFICATES, LICENSES, REGISTRATIONS Current Washington State Class 12 or 13 and Food Handler's Permit. PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the team member is regularly required to stand; reach with hands and arms; and taste or smell. The team member frequently is required to walk and talk or hear. The team member is occasionally required to climb or balance and stoop, kneel, crouch, or crawl. The team member must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus. WORK ENVIRONMENT The work environment characteristics described here are representative of those a team member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Responsibilities

Food Expeditors primarily communicate orders and information between the front and back of the house, managing order flow and ensuring timely preparation and quality control of all dishes before they leave the kitchen. They also perform essential side duties such as cleaning dining areas, resetting rooms, and assisting the service team as needed.