Host/Hostess responsibilities include greeting guests, providing accurate wait times, and escorting customers to the dining and bar areas. 

For this role, you should have solid organizational and people skills to make sure our guests have a positive dining experience from the moment they arrive till their departure.

Reports to: Executive Chef / Manager 

Supervises: No supervisory responsibilities for this position 

Summary of Position: 

Guest satisfaction in our restaurant revolves around the food quality, appearance, and overall dining experience. The line cook is responsible for the daily preparation of food items in his/her assigned station. 

Duties & Responsibilities: 

• Sets up station according to restaurant guidelines. 
• Prepares a variety of meats, seafood, poultry, vegetables, and other food items for cooking in broilers, ovens, grills, fryers, and a variety of other kitchen equipment. Minimizes waste of product.
• Knows and follows sanitary food handling and preparation procedures.
• Prepares all food items as directed in a sanitary, timely and efficient manner. 
• Follows recipes, portion controls, and presentation specifications as set by the Executive Chef, Chef de Cuisine, and Sous Chef. 
• Has understanding and knowledge of how to properly use and maintain all equipment in assigned station. 
• Assists with the cleaning, sanitation, and organization of the kitchen, walk-in coolers, and all storage areas; Handles, stores and rotates all products properly. 
•  Other duties as requested by the Executive Chef, Chef de Cuisine, and Sous Chef. 
• Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen. 

Job Qualifications: 

Education: 

• High school diploma or equivalent preferred. 
• Culinary degree is preferred, but not required. 

Experience: 

• Must have a minimum of 2 years’ experience in kitchen preparation and cooking. 
• At least 6 months experience in a similar capacity is preferred. 
• Understanding of professional cooking and knife handling skills. 

Certificates/Licenses: 

• Serve Safe training is preferred, but not required. 

Requirements: 

• Must be able to communicate clearly with managers, kitchen, and dining room personnel. 
• Ability to reach, bend, stoop and lift up to 40 pounds frequently. 
• Ability to work in a standing position for long periods of time (up to 9 hours). 
• Must be able to follow printed recipes and plate specifications. 
• Must maintain personal hygiene in accordance with DHEC and company standards. 
• Punctuality and regular, reliable attendance. 
• Honesty and integrity; hard working. 
• Have reliable transportation. 
• Ability to work late nights, early mornings, holidays, and weekends as required. 
• Ability to work in a hot, wet, humid, and loud environment for long periods of time. 
• Ability to remain calm and work well under pressure. 

Serves patrons with food and beverages in a positive and friendly manner. 

Provides information to help food and beverage selections. 

Presents ordered choices in a prompt and efficient manner. 

Maintains the dining ambiance with an enthusiastic attitude. 

Prepares room for dining by clothing tables and setting decorations, condiments, candles, napkins, service plates, and utensils. 

Protects establishment and patrons by adhering to sanitation, safety, and alcohol beverage control policies. 

Helps patrons select food and beverages by suggesting courses, explaining the chef’s specialties, identifying appropriate beverage pairings, and answering food preparation questions. 

Transmits orders to bar and kitchen by recording patrons’ choices and identifying patrons’ special dietary needs and special requests. 

Keeps kitchen staff informed by noting the timing of the meal progression. 

Responds to additional patron requirements by inquiring of needs and observing the dining process. 

Maintains table setting by removing courses as completed, replenishing utensils, refilling water glasses, and being alert to patron spills or other special needs. 

Concludes dining experience by acknowledging choice of restaurant and inviting patrons to return. 

Obtains revenues by totaling charges, issuing bills, accepting payments, delivering bills and payments to host, and returning change or credit card and signature slip to patrons. 

Previous server experience is preferred but not required. 

High School Diploma or GED required. 

Reports to:                Executive Chef / Manager 

Supervises:               No supervisory responsibilities for this position 

This is an entry-level position and an integral stop along the server training journey. Knowledge of the menu and proper garnish is important. Proficient knowledge of floor layout and table numbers is a must. 

Responsibilities: 

The primary function of the food runner is to take food to the tables at the direction of the expediter. Although the food runner is not a server per se, he or she interacts with customers. He must have the same friendly outgoing quality that we expect from servers. The food runner must be able to identify the food to the customers as it is severed. They will also be asked by customers to bring napkins or setups that may be missing from the table. At times, they may be asked by the customer to take additional orders as he delivers the food. It is their responsibility to deliver what they can and make any additional requests to the server. 

The food runner is a utility man on busy nights. He or she may be asked to assist the expeditor with garnish, 

They are expected to bus tables as a routine part of this return trip to the kitchen. 

Reports to:                Executive Chef / Manager 

Supervises:               No supervisory responsibilities for this position 

Summary of Position: 

Wash and clean tableware, pots, pans and cooking equipment. Keep the dish room and equipment clean and organized. Keep trash area and outside of restaurant clean. 

Duties & Responsibilities: 

• Load, run and unload the dish machine. 
• Keep the dish machine clean and report any functional or mechanical problems immediately to the Executive Chef. 
• Maintain adequate levels of clean tableware for dining room and kitchen. 
• Bag and haul trash out to dumpster at designated times 
• Handle tableware carefully to prevent breakage and loss. 
• Maintain adequate levels of dish detergent and cleaning supplies. 
• Clean food preparation and production areas as required. 
•  Prep assigned items when necessary. Measure and assemble ingredients and prepare recipes and menu specifications in accordance to company standard. 

Job Qualifications: 

Education: 

• High school diploma or equivalent preferred, but not required. 

Experience: 

• No previous restaurant experience required. 

Requirements: 

• Must be able to communicate clearly with managers, kitchen, and dining room personnel. 
• Be able to reach, bend, stoop and frequently lift up to 50 pounds. 
• Ability to work in a standing position for long periods of time (up to 9 hours). 
• Ability to work in hot, wet, humid and loud environment for long period of time 
• Must maintain personal hygiene in accordance with DHEC and company standards. 
• Punctuality and regular, reliable attendance. 
• Honesty and integrity. 
• Have reliable transportation. 

Reports to:                Executive Chef / Manager 

Supervises:               No supervisory responsibilities for this position 

Summary of Position: 

Provide welcoming, timely and accurate service while preparing the highest quality beverages to our guests. Interact with our guests and ensure they have a great experience when dining with us. At all times, bartenders are expected to be attentive to our guests' needs while making them feel welcome, comfortable, important, and relaxed. 

Duties & Responsibilities: 

• Greet guests, take beverage orders directly from guests. 
• Learn the names of and personally recognize our regular guests. 
• Prepare and serve alcoholic and non-alcoholic beverages, consistent with the company's standards and recipes. 
• Check identification of guests to verify age requirements for purchase of alcohol. Ability to identify false identification. 
• Responsible for assigned house bank and follow all cash handling procedures. 
• Collect payment for all goods served and balance all receipts. 
• Ensure that all product has been entered into the point of sale system. Any special checks to be closed by a manager. 
• Report all equipment problems and bar maintenance issues to the General Manager and/or management team of the restaurant. 
• Demonstrate a thorough knowledge of all food and beverage menus, promotions, and special events taking place within the company. 
• Handle barware carefully to prevent breakage and loss. 
• Maintain cleanliness in all areas of the bar including counters, sinks, utensils, shelves and storage areas. Washing glasses and utensils throughout the shift. 
• Deal appropriately and professionally with customers who have consumed too much alcohol. Being willing to refuse service or call a taxi. 
• Assist with restocking and replenishment of bar inventory and supplies. 
• Other duties as assigned. 

Job Qualifications: 

Education: 

• High school diploma or equivalent preferred 

Experience: 

• 2-year minimum previous bartending experience is preferred. 

Certificates/Licenses: 

• Serve Safe training is preferred, but not required at the time of initial hiring. 

Requirements: 

• Ability to communicate and understand the English language. 
• Be willing to serve and entertain guests according to the perceived atmosphere and expectations of guests. 
• Have a working knowledge of beer, wine and liquor and common drink recipes. 
• Possess basic math skills and have the ability to handle money and operate a cash register. 
• Ability to work in a standing position for long periods of time. 
• Ability to reach, bend, stoop and frequently lift up to 40 pounds. 
• Ability to work late nights, holidays, and weekends as required. 
• Punctuality and regular, reliable attendance including reliable transportation. 
• Honesty and integrity; hard working. 
• Possess good hygiene; coordinated and efficient; multi-task efficiently; organized, accurate, and reliable. 
• Works in a team environment; works with the public in a calm, courteous, friendly and professional manner. 
• Willingness to complete requirements for SERV Safe certification. 

Reports to: Associate Director of Operations / Executive Chef       

Supervises: No supervisory responsibilities for this position

Job Summary:

The Beverage Cart Attendant position is responsible for providing exceptional member services by ensuring the beverage cart is stocked and ready for golfers and providing beverage service options while golfers are on the course.

Essential Duties include, but are not limited to:

• Reports to work on time and in proper uniform
• Follows the daily opening and closing procedures as outlined in the Beverage Cart handbook for assigned course
• Stocks and displays beverage cart in accordance with club policies and procedures
• Prepares and serves alcoholic and non-alcoholic beverages according to club standards
• Maintains the readiness, cleanliness and organization of the beverage cart throughout the day
• Greets and interacts with each member/guest in a professional and courteous manner
• Ensures correct member names and numbers are inputted for accurate billing
• Communicates information as necessary with the golf shop by radio
• Operates all equipment according to safety guidelines and report any safety issues to the appropriate club leader immediately
• Follows all club, state and federal policies, standards, and laws regarding service of alcohol to members and their guests
• Other duties as assigned and deemed necessary to the position

Education and/or Experience:

• High School Diploma or equivalent preferred
• Must be 21 years of age or older with a valid driver's license
• Bartending experience a plus
• Knowledge of golf rules of play a plus
• Private club experience a plus

Job Knowledge, Core Competencies and Expectations:

• Excellent customer service skills required
• Knowledge of golf is a plus, but not required
• Positive attitude and good manners are a must
• Ability to work weekends

Physical Requirements:

• Constant movement about the facility and grounds
• Frequent operation of equipment including beverage cart and golf carts
• Frequent communication with members, must be able to exchange accurate information
• Frequent lifting and moving of objects weighing up to 50 lbs
• Occasional pushing and pulling of items up to 50 lbs.
• Work is mostly outdoors with exposure to varying weather conditions