F&B Service – Server

Houston Racquet Club•Houston, TX

About The Position

The Server provides attentive, professional food and beverage service to Club members and guests in dining outlets and at assigned events. The role is responsible for accurate orders, timely service, and creating a welcoming member experience. Due to fluctuating operational demands, the Server may perform other tasks as needed or directed and is expected to assist coworkers when appropriate. The Server prepares dining sections and service stations, greets guests, explains menu and beverage options, takes and enters orders, communicates dietary requests and special instructions, and serves food and beverages according to Club standards. The role monitors tables, processes checks and authorized payments, follows applicable alcohol-service and food-safety requirements, maintains clean and sanitary service areas, and reports complaints, errors, injuries, equipment concerns, and unsafe conditions to management. The Server attends required meetings and training, completes opening, closing, restocking, and cleaning duties, and supports other dining outlets as operational needs require.

Requirements

High school diploma or GED preferred.
Prior food and beverage service experience preferred.
Current Food Handler and TABC certifications required when applicable to assigned duties.
Ability to communicate effectively with members, guests, and coworkers; read menus, orders, safety instructions, and Club procedures; and accurately convey service requests.
Ability to read menus, checks, POS screens, and order tickets; identify food and beverage items; and safely navigate dining and service areas, with or without corrective lenses.
Ability to stand and walk for more than three-quarters of the shift and sit for less than one-quarter of the shift.
Frequently use hands and fingers to handle or feel items, reach with hands or arms, and talk or hear.
Occasionally climb or balance, stoop, kneel, crouch, or crawl, and lift or carry up to 25 pounds.

Nice To Haves

Spanish language skills.

Responsibilities

Prepare assigned dining sections, service stations, tables, menus, and supplies before service; complete required side work.
Greet members and guests promptly and courteously; explain menu offerings, specials, and beverage selections and answer questions.
Take food and beverage orders accurately, confirm modifications and dietary requests, and enter orders promptly into the POS system.
Communicate special instructions, allergies, and service timing with kitchen, bar, and support staff according to Club procedures.
Serve food and beverages accurately and safely, following established service steps and presentation standards.
Monitor tables, refill beverages, clear used dishes, and respond promptly to member and guest needs.
Offer appropriate menu suggestions, desserts, and additional beverages while maintaining courteous, non-pressuring service.
Review guest checks for accuracy and process member charges and authorized payments according to Club procedures.
Maintain accurate tip reporting and comply with Club tip-pool and payroll procedures, where applicable.
Follow alcohol-service laws, TABC requirements, age-verification procedures, and Club policies; alert management to service concerns.
Maintain current required Food Handler and TABC certifications, as applicable, and provide renewal documentation before expiration.
Keep dining rooms, tables, service stations, and equipment clean, organized, and sanitary; follow food-safety and safe-handling practices.
Promptly report member complaints, service errors, spills, injuries, equipment concerns, and unsafe conditions to management.
Attend pre-shift meetings and required training; stay informed about menus, promotions, member preferences, and Club service standards.
Complete opening, closing, restocking, and assigned cleaning duties; assist coworkers and other dining outlets as operational needs require.
Thank members and guests and help create a positive, welcoming Club experience.
Complete other appropriate assignments made by the F&B Assistant Managers or designated Food & Beverage leadership.