FOOD & BEVERAGE FRONT OF HOUSE TEAM in Bryan, Texas at Traditions Club Bryan LP

JOB SUMMARY

All Front of House Food & Beverage employees are members of one service team. Employees may have a primary position, but the operational needs of the Club require flexibility, teamwork, and cross-training. Team members may be scheduled or assigned to work in other Food & Beverage roles for which they have been trained and are qualified, including Host, Food Runner, Server, Banquet Server, Pool Server, Bartender, and Beverage Cart Attendant.

An employee’s primary job title does not guarantee that every scheduled shift will be worked only in that position. Management may assign employees to other Food & Beverage duties, stations, outlets, or shifts based on staffing levels, member service needs, events, business volume, call-outs, training needs, and other operational requirements of Traditions Club Bryan, LP.

ESSENTIAL FUNCTIONS

•Provide courteous, attentive, professional, and timely service to members and guests.

•Perform the duties of the employee’s assigned Front of House position and, when trained and qualified, other assigned Food & Beverage roles.

•Communicate effectively with managers, culinary staff, bartenders, servers, food runners, hosts, banquet staff, and other team members.

•Follow reasonable management direction and work the position, station, outlet, or Food & Beverage assignment designated for the scheduled shift.

•Maintain cleanliness, organization, sanitation, food-safety, alcohol-service, and workplace-safety standards in assigned areas.

•Complete opening, closing, side work, setup, breakdown, cleanup, POS, cash-handling, and service-support duties applicable to the assigned role.

•Maintain reliable attendance and punctuality and remain available for scheduling consistent with the operational needs of the Club.

•Maintain required licenses or certifications applicable to duties performed, including TABC and Food Handler certifications where required.

TYPICAL KEY RESPONSIBILITIES

Depending on the employee’s primary position, training, qualifications, certifications, and assigned shift, responsibilities may include the following:

•Host / Pool Check-In: Greet members and guests; manage reservations, walk-ins, waitlists, table flow, seating, and check-in; communicate table status and guest needs; and maintain clean and organized host/check-in areas.

•Food Runner / Pool Food Runner: Deliver food accurately and promptly; verify presentation, temperature, table numbers, and seat positions; assist with pre-bussing, clearing, condiments, refills, and service support; and maintain expo, tray, and service areas.

•Server / Banquet Server / Pool Server: Greet members and guests; take accurate food and beverage orders; enter orders into the POS system; deliver food and beverages efficiently; monitor table pacing and guest satisfaction; and assist with banquet setup, service, breakdown, poolside service, and related side work.

•Bartender: Prepare and serve alcoholic and non-alcoholic beverages according to Club standards; set up, maintain, and break down bars and beverage stations; support clubhouse, banquet, tournament, and special-event service; and maintain inventory, cleanliness, organization, and responsible alcohol service.

•Beverage Cart Attendant: Provide mobile food and beverage service on the golf course and other designated Club areas; maintain product, ice, supplies, POS/cash accountability, cleanliness, and presentation; provide responsible alcohol service; verify age when required; and assist other Food & Beverage operations when reassigned by management.

CROSS-TRAINING & ADVANCEMENT

•Employees who wish to move into or pick up shifts in another Food & Beverage position must complete required training and demonstrate competency before being scheduled independently in that role.

•Cross-training does not automatically constitute a permanent promotion, transfer, pay change, or change in primary job title.

•Management determines when an employee is ready to work independently in another role based on training completion, performance, reliability, service standards, required certifications, and business needs.

•Employees trained and qualified in multiple Food & Beverage positions may be scheduled in any of those roles as needed by the Club.

MEMBER & GUEST SERVICE EXPECTATIONS

•Maintain a warm, professional, respectful, and service-focused approach with members, guests, and fellow employees.

•Respond promptly to member and guest needs and communicate service concerns to management when assistance is required.

•Protect member and guest privacy and maintain appropriate discretion regarding Club activities, conversations, and information.

•Support teammates during high-volume periods to maintain consistent service and a positive Club experience.

SCHEDULE EXPECTATIONS

•Schedules may include early mornings, evenings, weekends, holidays, tournaments, banquets, pool operations, special events, and other Club functions.

•Schedules, stations, outlets, and assigned duties may change based on staffing, call-outs, member service needs, business volume, events, seasonal operations, and other legitimate operational requirements.

•Employees are expected to perform reasonable assigned Food & Beverage duties for which they have received required training and certifications. Performance or conduct concerns related to assigned duties may be addressed in accordance with applicable Club policies.

PHYSICAL & ENVIRONMENTAL REQUIREMENTS

•Ability to stand and walk for extended periods during assigned shifts.

•Ability to bend, reach, carry trays, move service supplies, and perform routine setup, breakdown, and cleaning duties applicable to the assigned role.

•Ability to work indoors and outdoors, including pool and golf-course service areas, in varying weather conditions when assigned.

•Ability to safely lift and carry items consistent with the actual requirements of the assigned position and duties.

•Reasonable accommodations will be considered in accordance with applicable law.

QUALIFICATIONS & REQUIRED CERTIFICATIONS

•Prior hospitality, restaurant, private-club, banquet, bar, pool, golf-course, or customer-service experience is preferred but may vary by assigned position.

•Ability to communicate professionally and work effectively as part of a team in a fast-paced hospitality environment.

•Valid TABC Certification and Food Handler Certification are required for positions and duties where those certifications apply.

•Employees are responsible for obtaining, maintaining, and renewing required certifications. Failure to maintain a certification required for assigned duties may affect scheduling or result in corrective action consistent with Club policy.

OPERATIONAL FLEXIBILITY

Due to the nature of private-club and hospitality operations, employees may be assigned reasonable additional duties, work areas, schedules, stations, outlets, or responsibilities consistent with their training, qualifications, certifications, safety requirements, and the operational needs of Traditions Club Bryan, LP. Assignment of additional duties does not necessarily constitute a permanent promotion, transfer, pay change, or change in primary job title.