Position Title:Club/Pool Server
Reports To:DMC Manager
Department:Durango Mountain Club
Perform Front Line Member Service Interaction. Will be directly serving breakfast, lunch, and Après Ski, as well as assisting Club Hosts to serve food and beverages. Perform full service dining room and pool duties with “over the top service”. Monitor both levels of DMC and assist with general duties of stocking towels, picking up dirty towels around pool/Jacuzzi areas, keeping tables clean and all areas looking professional.
Essential Duties/ Responsibilities:
Greet all Members by name.
Ideal candidate will possess a neat and professional appearance, as well as be able to speak effectively before groups of guests and co-workers.
Serve food and beverages to Club members and guests.
Serve as Bar Back when Club Hosts/Bartender needs assistance.
Maintain bar area, dining room, game room, lower level, etc., in a clean and impeccable manner.
Make regular service rounds in the pool and spa area, for food and beverage service as well as patrolling for litter and removing dirty towels.
Stock bar and storage areas as necessary.
Monitor and assist with the cleanliness and order of the following areas:
-Coat & Boot Closet
-Restrooms, all levels
-Pool, Jacuzzi and fitness center towel levels
Assist The Club General Manager, Assistant Manager and Coordinator with any other duties as assigned.
Knowledge, Skills & Abilities: Solid food service knowledge and interpersonal communications/member relations skills. Must be 18 years of age or older.
Possess alertness, precision, ingenuity, analytic ability, persuasiveness, patience, reasoning, judgment, concentration, initiative, speaking ability, aesthetic sense, and tactile, auditory, olfactory and visual discrimination are necessary abilities.
Education or Formal Training: None required. Food/Beverage safety course preferred.
Experience: 1-2 Years experience food service.
Material and Equipment Directly Used:
Syriusware software, credit card machine, cleaning agents, calculator
Working Environment/ Physical Activities:
Indoor/Outdoor restaurant environment: 80% of the workday is standing and 15% is walking. Occasionally lift and carry objects up to 50 pounds. Constantly operating controls, reaching for, feeling, and handling objects.
Constant exposure to fumes and odors. Potential hazards include mechanical, electrical and toxic, caustic chemicals (cleaning supplies). This is a non-skiing position.