In charge of dining room service, including maintaining operating cost records, hiring, training, and scheduling front-of-the-house employees, working with the serving staff to ensure quality food and beverage presentation, ensuring proper food-handling procedures, handling guest complaints, and working with the Executive Chef/Food & Beverage Director to help develop menus. In addition, works with members to plan and execute small parties as well as other member functions.

Make and serve drinks and food to guests and cocktail servers following established guidelines, procedures and policies regarding beverage and safety controls as prescribed by company standards. Perform all guest contact activities in a cordial, efficient and professional manner while maintaining a commitment to guest satisfaction.

Responsible for the administration of all beverage areas of the club, including grille room, patio bar, beverage cart, and banquet bars. These duties included the completion of requisitions and supply lists, purchases, inventory, cost control, and scheduling. Handled a team of seven employees and motivated them to work efficiently. Maintained a good and healthy work environment in each beverage area. Responsible for solving all the queries and problems of the members and guests. Know and comply with state liquor laws. Assist Operations Manager in day to day operations.