Position: Host / Hostess
Department: Food & Beverage
Reports To: General Manager/Food & Beverage Manager / Restaurant Manager
FLSA Status: Non-Exempt (Hourly)

Position Summary
The Host/Hostess is the first point of contact for members and guests and is responsible for creating a warm, professional welcome. This position manages reservations, seating flow, and communication between the dining room, kitchen, and service staff to ensure an exceptional club dining experience.
Essential Duties and Responsibilities

Member & Guest Service

• Greet members and guests promptly and professionally
• Address members by name whenever possible
• Manage the reservation system and waitlists
• Escort guests to tables and present menus
• Maintain a friendly and polished club atmosphere

Dining Room Coordination

• Monitor table availability and seating rotation
• Communicate with servers, bartenders, and kitchen regarding seating flow
• Manage special seating requests and large parties
• Assist with setting up and resetting tables as needed
• Maintain cleanliness and organization of the host stand and entrance area

Communication & Club Standards

• Answer phone calls and handle dining reservations accurately and professionally
• Provide information about daily specials, events, and club activities
• Enforce club dress code and dining policies in a courteous manner
• Handle member concerns and notify management when needed

Administrative & Support Duties

• Maintain accurate reservation notes (member preferences, allergies, special occasions)
• Assist with event check-ins and tournament dining as scheduled
• Help with light side work (menus, to-go orders, polishing, etc.)

Qualifications

Experience

• Previous host/hostess or customer service experience preferred
• Private club or hospitality experience a plus

Skills & Abilities

• Exceptional interpersonal and communication skills
• Professional appearance and demeanor
• Ability to multitask in a fast-paced environment
• Strong organizational skills and attention to detail
• Ability to remain calm and courteous under pressure

Physical Requirements

• Ability to stand and walk for extended periods
• Ability to lift up to 20 lbs. (menus, high chairs, supplies)

Work Schedule

• Must be available to work evenings, weekends, holidays, and club events

Key Performance Expectations

• Welcoming and professional first impression for members and guests
• Efficient seating and reservation accuracy
• Strong teamwork with service and kitchen staff
• Adherence to club service standards

Position: Server/Bartender
Department: Food & Beverage
Reports To: General Manager/Food & Beverage Manager / Restaurant Manager
FLSA Status: Non-Exempt (Hourly)

Position Summary
The Server/Bartender is responsible for providing exceptional food and beverage service to members and guests of the club. This position prepares and serves beverages, takes food orders, and ensures a welcoming and professional dining and bar experience that reflects the standards of the club.

Key Responsibilities

Member & Guest Service

• Provide friendly, attentive service to members and guests in the dining room, bar, and patio areas
• Take accurate food and beverage orders and enter them into the POS system
• Deliver food and beverages promptly and ensure satisfaction throughout the dining experience
• Maintain a professional and welcoming atmosphere consistent with club standards

Bartending

• Prepare and serve alcoholic and non-alcoholic beverages according to recipes and club policies
• Check identification to verify legal drinking age
• Maintain knowledge of drink recipes, wine selections, and bar offerings
• Monitor responsible alcohol service and follow all state liquor laws

Dining Service

• Set up and maintain tables, bar areas, and service stations
• Clear and reset tables efficiently
• Communicate effectively with kitchen staff to ensure timely service
• Assist with banquet and special event service when needed

Bar & Dining Area Maintenance

• Maintain cleanliness and organization of the bar, dining areas, and service stations
• Restock bar supplies, glassware, garnishes, and beverages
• Follow all health, safety, and sanitation guidelines

Team Support

• Work collaboratively with kitchen staff, management, and other service team members
• Assist with opening and closing duties
• Support club events, tournaments, and member functions as scheduled

Qualifications

• Previous serving or bartending experience preferred
• Knowledge of basic bartending techniques and beverage preparation
• Strong customer service and communication skills
• Ability to work in a fast-paced environment
• Ability to stand and walk for extended periods
• Must meet state requirements for food and alcohol service certification

Work Schedule

• Flexible schedule including evenings, weekends, holidays, and golf tournaments

Position: Prep / Line Cook
Department: Food & Beverage
Reports To: Executive Chef
FLSA Status: Non-Exempt (Hourly)

Position Summary

Roseburg Country Club is seeking a dependable and motivated Prep Cook / Line Cook to join our culinary team. This hybrid role supports both daily food preparation and line service, from preparing ingredients and menu components to cooking, assembling, and plating dishes during service. The ideal candidate is organized, team-oriented, and committed to quality, consistency, presentation, and food safety while following the standards established by the Executive Chef.

Key Responsibilities

• Food Preparation: Wash, peel, chop, slice, dice, portion, and prepare meats, produce, and other ingredients according to recipes and established standards.
• Basic Cooking & Production: Prepare sauces, dressings, garnishes, sides, and other menu components; perform cooking tasks such as parboiling, reducing, grilling, frying, sautéing, and other preparation as assigned.
• Station Setup: Set up and fully stock assigned prep and line stations before each service period, ensuring necessary ingredients, equipment, and supplies are ready.
• Line Cooking: Prepare and assemble menu items efficiently and accurately during service while maintaining quality and consistency.
• Plating & Presentation: Plate and finish dishes according to established presentation standards and direction from the Executive Chef.
• Organization & Inventory: Properly label, date, initial, rotate, and store food. Follow FIFO (First In, First Out) practices, monitor stock levels, and communicate items that need to be ordered or replenished.
• Food Safety & Sanitation: Follow all food-handling, sanitation, and health-code requirements. Maintain clean and sanitary workstations, equipment, cooking surfaces, and storage areas.
• Kitchen Maintenance: Assist with general kitchen cleaning, dishes, utensils, equipment, and other tasks necessary to maintain a clean and organized kitchen.
• Teamwork & Communication: Communicate effectively with the Executive Chef and fellow kitchen staff, support other stations when needed, and contribute to an efficient and professional kitchen environment.
• Perform additional kitchen duties as assigned by the Executive Chef.

Qualifications

• Previous kitchen, prep cook, or line cook experience preferred.
• Strong knife skills and knowledge of basic food preparation and cooking techniques.
• Ability to follow recipes, instructions, portioning guidelines, and plating standards.
• Strong organizational and time-management skills.
• Ability to communicate effectively and work collaboratively with a kitchen team.
• Understanding of food safety, sanitation, and proper food-storage practices.
• Ability to remain organized and productive in a fast-paced environment.
• Dependable, punctual, and able to take direction and feedback.
• Ability to stand for extended periods and lift up to 50 pounds.

Work Schedule

• Part-time 
• Sundays required
• Flexible schedule including evenings, weekends, holidays, tournaments, and special events
• Additional seasonal hours may be available based on club business levels