Bartender

Position Description Summary
Bartenders are responsible for the professional and timely service of food and drink to all Members and guests.

Role & Responsibilities

• Create a memorable dining experience for all Members and guests, continually providing excellent customer service with a high level of professionalism

• Provide immediate attention to all Members and guests upon seating

• Refer to each Member by name at least three times during the meal

• Adhere to all health and sanitation codes and guidelines at all times

• Be knowledgeable about all menus, answering questions, upselling when able, and ensuring repeat visits

• Efficiently serve food and drinks in a friendly and courteous manner, adhering to BHIC standards and steps of service

• Check in on Members and guests frequently, keeping drinks full and attending to all of their needs

• Advise management of any complaints as soon as they occur

• Complete all opening, side, & closing duties, as instructed, such as dusting chairs, folding napkins, cleaning highchairs, prepping bread baskets, polishing silverware, resetting tables, etc

• Attend pre-shift meetings, noting any specials

• Consistently adhere to state and local laws regarding the service of alcoholic beverages

• Turn in weekly tip declaration form, ensuring proper completion and signing it

• Manage bar supplies and inventory, ensuring the bar is always well-stocked

• Assist in development of new drinks

• Work with Dining Room Manager, Banquet Manager, and other staff to ensure efficient beverage service in all of the Club’s outlets, as well as special functions

• Assist in the daily operation of assigned dining outlet, as needed

• Maintain a clean dining room, including tables, side stations, bar areas, and host stand

• Daily operation of the POS system: entering orders, preparing checks, modifying ticket items, ensuring accurate check pricing, etc

• Be detail-oriented and able to prioritize in a fast-paced environment

• Solve problems, work as a team, be a leader, and inspire happiness

• Operate within all guidelines, policies, standards, and constraints as established by the Club, and assist in the implementation of BHIC mandatory standards of operations, as they relate to the Food and Beverage operations.

• Keeps current with changing member preferences and industry trends relative to the beverage operation

• Maintain up-to-date credentials, certificates, and licenses, as applicable

• Commit to continuous professional development, keeping abreast with current industry trends, tools, technologies, and opportunities, attending conferences, seminars, and workshops as assigned

Qualifications & Education Requirements

• Working knowledge of restaurant operations

• Must possess appropriate analytical skills, attention to detail, follow-through, creativity, and a high level of motivation

• Ability to communicate effectively and professionally in both written and verbal formats

• Willingness to learn and accept instruction

• Be dependable, prompt, and team-oriented

• Must possess a positive attitude and good work ethic

• Ability to perform basic mathematical calculations

• High-end customer service experience in a hospitality or private club environment preferred

• Fine dining experience required

• High School Diploma or GED required

Server

Position Description Summary
Food & Beverage Servers are responsible for the professional and timely service of food and drink to all Members and guests.

Role & Responsibilities

• Create a memorable dining experience for all Members and guests, continually providing excellent customer service with a high level of professionalism

• Provide immediate attention to all Members and guests upon seating

• Refer to each Member by name at least three times during the meal

• Adhere to all health and sanitation codes and guidelines at all times

• Be knowledgeable about all menus, answering questions, upselling when able, and ensuring repeat visits

• Efficiently serve food and drinks in a friendly and courteous manner, adhering to BHIC standards and steps of service

• Check in on Members and guests frequently, keeping drinks full and attending to all of their needs

• Advise management of any complaints as soon as they occur

• Complete all opening, side, & closing duties, as instructed, such as dusting chairs, folding napkins, cleaning highchairs, prepping bread baskets, polishing silverware, resetting tables, etc

• Attend pre-shift meetings, noting any specials

• Consistently adhere to state and local laws regarding the service of alcoholic beverages

• Turn in weekly tip declaration form, ensuring proper completion and signing it

• Assist in the daily operation of assigned dining outlet, as needed

• Maintain a clean dining room, including tables, side stations, bar areas, and host stand

• Daily operation of the POS system: entering orders, preparing checks, modifying ticket items, ensuring accurate check pricing, etc

• Be detail-oriented and able to prioritize in a fast-paced environment

• Solve problems, work as a team, be a leader, and inspire happiness

• Operate within all guidelines, policies, standards, and constraints as established by the Club, and assist in the implementation of BHIC mandatory standards of operations, as they relate to the Food and Beverage operations.

• Maintain up-to-date credentials, certificates, and licenses, as applicable

• Commit to continuous professional development, keeping abreast with current industry trends, tools, technologies, and opportunities, attending conferences, seminars, and workshops as assigned

Qualifications & Education Requirements

• Working knowledge of restaurant operations

• Must possess appropriate analytical skills, attention to detail, follow-through, creativity, and a high level of motivation

• Ability to communicate effectively and professionally in both written and verbal formats

• Willingness to learn and accept instruction

• Be dependable, prompt, and team-oriented

• Must possess a positive attitude and good work ethic

• Ability to perform basic mathematical calculations

• High-end customer service experience in a hospitality or private club environment preferred

• Fine dining experience required

• High School Diploma or GED required

Sous Chef

Position Description Summary
The Sous Chef will partner with the team of sous chefs to create a memorable experience for our members through maintaining high culinary standards and producing top-notch products while managing the kitchen staff to ensure the most effective operation of Horizon’s.

Role & Responsibilities

• Assist in the daily operation of the Horizon culinary operations, as needed

• Receive truck orders, ensuring accurate receipt and storage of inventory

• Maintain the organization of all storage areas and product

• Work the line as needed, producing exceptional dishes that represent BHIC standards

• Ensure proper cleanliness of the kitchen, adhering to all health and safety regulations

• Ensure adherence to all health codes, periodically checking compliance

• Conduct frequent line checks throughout the shift, assisting the team as needed

• Coach staff on recipe adherence, kitchen protocol, and best practices

• Maintain adequate ticket times for member experience

• Complete all opening, closing, and side duties, as needed and instructed including completing, signing, dating, and emailing checklists to management

• Learn the purchasing and inventory processes, taking on those duties as needed

• Help maintain food costs by improving effectiveness and decreasing waste

• Assist with creation, as needed

• Be detail-oriented and able to prioritize in a fast-paced environment

• Assist with inventory control & counting, as needed, including ordering, receiving, costing, storage, and organization

• Solve problems, work as a team, be a leader, and inspire happiness

• Maintain up-to-date credentials, certificates, and licenses, as applicable

• Commit to continuous professional development, keeping abreast with current industry trends, tools, technologies, and opportunities, attending conferences, seminars, and workshops as assigned

Qualifications & Education Requirements

• Proficient knowledge of kitchen operations

• Must possess appropriate analytical skills, attention to detail, follow-through, creativity, and a high level of motivation

• Ability to communicate effectively and professionally in both written and verbal formats

• Willingness to learn and accept instruction

• Must possess a positive attitude and good work ethic

• Proficient in business-related software (Microsoft Office Suite, POS)

• High-end/Fine Dining culinary experience in a hospitality environment preferred

• Prior kitchen operations experience required

• High School Diploma or GED required

Line Cook

Position Description Summary
Line Cooks are responsible for creating memorable dining experiences for our members through maintaining high culinary standards and producing top-notch products.

Role & Responsibilities

• Assist in the daily operation of the culinary operations, as needed

• Work the line as instructed, producing exceptional dishes that represent BHIC standards

• Adhere to recipes, producing quality, high-end dishes consistently

• Understand all parts of the menu, being able to recreate each one

• Lear and master all recipes, kitchen protocols, and procedures

• Maintain the organization of all storage areas and products, ensuring a clean work area

• Ensure proper cleanliness of the kitchen, adhering to all health and safety regulations

• Ensure adherence to all health codes, periodically checking compliance

• Maintain adequate ticket times for Member experience

• Complete all opening, closing, and side duties, as needed and instructed

• Help maintain food costs by decreasing waste

• Be detail-oriented and able to prioritize in a fast-paced environment

• Solve problems, work as a team, be a leader, and inspire happiness

• Maintain up-to-date credentials, certificates, and licenses, as applicable

• Commit to continuous professional development, keeping abreast with current industry trends, tools, technologies, and opportunities, attending conferences, seminars, and workshops as assigned

Qualifications & Education Requirements

• Proficient knowledge of kitchen operations

• Must possess attention to detail, follow-through, creativity, and a high level of motivation

• Ability to communicate effectively and professionally

• Willingness to learn and accept instruction

• Must possess a positive attitude and good work ethic

• High-end/Fine Dining culinary experience in a hospitality environment preferred

• Prior kitchen operations experience required

• High School Diploma or GED required

• Kitchen Steward

Position Description Summary
Dishwashers are responsible for assisting in the culinary team, ensuring quick and efficient care of all tools and equipment.

Role & Responsibilities

• Assist in the daily operation of the culinary operations, as needed

• Setup the dish pit at the start of every shift, ensuring the dish machine is properly loaded with chemicals, the area is neat and organized, and all items are up to code.

• Maintain organized and efficient flow of dishes

• Learn and master all kitchen protocols, and procedures

• Wear proper personal protective equipment

• Hand wash any dishes that can’t go through the dish machine

• Ensure proper setup of the three compartment sink, including soap and chemicals

• Understand and adhere to proper washing techniques and processes

• Ensure proper cleanliness of the kitchen, adhering to all health and safety regulations

• Ensure adherence to all health codes, periodically checking compliance

• Complete all opening, closing, and side duties, as needed and instructed

• Help maintain food costs by decreasing waste

• Be detail-oriented and able to prioritize in a fast-paced environment

• Solve problems, work as a team, be a leader, and inspire happiness

• Maintain up-to-date credentials, certificates, and licenses, as applicable

• Commit to continuous professional development, keeping abreast with current industry trends, tools, technologies, and opportunities, attending conferences, seminars, and workshops as assigned

Qualifications & Education Requirements

• Proficient knowledge of pastry operations

• Must possess attention to detail, follow-through, creativity, and a high level of motivation

• Ability to communicate effectively and professionally

• Willingness to learn and accept instruction

• Must possess a positive attitude and good work ethic

• Prior kitchen operations experience required

• High School Diploma or GED required