Waiters and Waitresses

Role Overview

As a Food & Beverage Server, you are the face of the Club's hospitality, taking care of members and guests from the moment they are seated until their table is cleared and reset. Day to day, you read your section, take orders accurately, time each course so nothing arrives late or rushed, and keep plates, glassware and service areas held to a consistent standard of presentation and cleanliness. This role matters because member satisfaction at a Club rests heavily on the server's attentiveness and consistency — a well-run section is what turns a routine meal into a reason to come back.

Key Responsibilities

• Welcome members and guests, guide them to their table, present menus, and respond knowledgeably to questions about dishes, ingredients, accompaniments and common dietary needs.
• Take food and beverage orders correctly, record special requests and allergies, and pass them promptly to the kitchen and bar through the agreed ordering system.
• Serve courses in the correct sequence and at the correct temperature, using appropriate crockery, cutlery and glassware, and carrying items safely on trays.
• Prepare, lay and reset tables, ensuring linens, covers, condiments, glassware and service stations are complete and immaculate before each seating.
• Monitor tables throughout the meal, top up drinks, anticipate guest needs, and clear finished courses without disrupting conversation.
• Present bills, process cash and card payments, issue receipts accurately, and handle any billing queries politely and within your authority.
• Apply food hygiene and safety requirements at all times, including safe food handling, temperature control, contamination prevention and scheduled cleaning duties.
• Care for service equipment, minimise breakages, report faults or shortages, restock stations, and support colleagues during functions, events and peak service periods.

Requirements & Qualifications

• Post-secondary certificate in Food & Beverage Service, Hospitality, Catering, Hotel Management or a closely related discipline.
• One to two years of relevant food and beverage service experience at an advanced level, gained in a hotel, club, restaurant or comparable hospitality environment.
• Basic Food Hygiene or Food Safety training is an advantage.
• Solid grounding in service procedures, sequence of service, table set-up, order taking, clearing and resetting, and professional service etiquette.
• Working menu knowledge, covering ingredients, accompaniments and how to accommodate common dietary requirements.
• Customer-care skills and the professional conduct expected when serving a membership community.
• Basic familiarity with bills, receipts and payment handling.
• Confident, safe use and upkeep of trays, crockery, cutlery, glassware and other service equipment.
• Awareness of workplace health and safety obligations, including safe movement through busy service areas.
• General understanding of hospitality and Club food and beverage operations, with the stamina to stay on your feet through long shifts.