Summary of Job:  Act as a liaison between the service staff and the chef and his staff so as to keep communication lines direct, orderly, and precise. Ensures that food orders are filled correctly and delivered to the correct dining area/server. MUST BE ABLE TO WORK WEEKENDS AND MOST HOLIDAYS

Essential Duties and Accountabilities:

·         Employee must walk completed trays into dining rooms and/or server wait stations; 

·         Employee must communicate with both the FOH and BOH Staff;

·         Notifies serving personnel of item shortage or product counts; 

·         Carries trays as instructed by expediter; Act as expediter if one is not present

·         May record count of items to accumulate food control data;

·         Must practice proper sanitary handling and safety procedures;

·         Report to work in proper uniform as outlined by Club Management;

·         Assist servers in their tasks;

·         Remove soiled linen and replace with clean linen;

·         Collect trash from specified places after each serving period;

·         All other duties as assigned by the Clubhouse Manager.

·         Ability to receive and follow detailed instructions in English;

·         Ability to stand for extended periods of time;

·         Ability to bend, stretch, reach;

·         Ability to stand for extended periods of time; bend, stretch and reach

·         May be required to lift up to 50 pounds

·         High standards of integrity and reliability;

.         Excellent inter-personal skills.