Responsible for providing exceptional hospitality food and beverage service to members and guests, thus ensuring satisfaction and member .

Essential Duties and Responsibilities

(Other duties may be assigned)

  • Maintain GCD service standards as outlined in the hospitality training
  • Complete and comprehend knowledge of the menu and various drinks available by the
  • Accurately execute member and guest orders and requests in a timely
  • Display consistently the Steps of Service at all opportunities to members and
  • Process payments for members and guests
  • Other tasks may be assigned.


To perform the job successfully, an individual should demonstrate the following competencies:

Attendance/Punctuality — Is consistently at work and on time. Ensure work responsibilities are covered when absent. Arrive at meetings and appointments on time.

Cost Consciousness — Work within approved budget. Develop and implement cost saving measures. Contribute to profits and revenue. Conserve organizational resources.

Customer Service — Demonstrate the ability to manage difficult or emotional customer situations. Respond promptly to customer needs and service requests. Solicit internal and external customer feedback to improve service.

Computer Skills — Working knowledge of Microsoft Office Products.

Dependability — Follow instructions, responds to management direction. Keep commitments. Willing to commit to long hours of work, when necessary, to reach goals.

Diversity — Demonstrate knowledge of EEO policy. Show respect and sensitivity for cultural differences. Educate others on the value of diversity. Promote a harassment-free environment. Build a diverse workforce.

Ethics — Inspire the trust of others by keeping commitments and working with integrity and ethically. Uphold organizational values.

Interpersonal Skills — Ability to establish and maintain effective working relationships with other employees. Focus on solving conflict, not blaming. Treat others with respect. Maintain confidentiality. Listen to and accept feedback from others and remains open to new ideas. Keep emotions under control.

Mathematical Skills — Ability to apply concepts of basic algebra and geometry and to present numerical data effectively.

Oral Communication – Communicate primarily in English. Speak clearly and persuasively in positive and/or negative situations. Listen to get clarification. Respond well to questions. Clearly communicate ideas in a group during meetings and when making presentations.

Planning/Organizing — Prioritize and plan work activities. Use time efficiently. Plan for additional resources. Set goals and objectives. Organize or schedule other people and their tasks. Develop realistic action plans.

Problem Solving — Identify and resolve problems in a timely manner and demonstrate the ability to develop alternative solutions. Gather and analyze information skillfully. Work well in group problem solving situations. Demonstrate reason even when dealing with emotional topics.

Professionalism — Approach others in a tactful manner by showing respect and consideration regardless of status or position. React well under pressure.

Reasoning Ability — Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.

Safety and Security — Observe safety and security procedures. Determine appropriate action beyond guidelines. Report, potentially, unsafe conditions. Use equipment and materials properly.

Teamwork — Balance team and individual responsibilities. Exhibit objectivity and openness to others’ views. Give and welcome feedback. Contribute to building a positive team spirit. Put success of team above own interests. Build morale and group commitments to goals and objectives. Support everyone’s efforts to succeed.

Technical Skills — Must be able to operate the following equipment: Steamer, tilt jacket kettle, tilt skillet, stove with eight burners, convection oven, slicer, fry lator (deep fryer) and warmer. General knowledge of materials and methods used in preparing meats, breads and other foods on a large scale, and of the use of utensils and equipment; general knowledge of food values and nutrition; skill in cutting and carving meat; ability to supervise others in elementary food preparation and cooking processes. Assess own strengths and weaknesses. Pursue training and development opportunities. Strive to continuously build knowledge and skills. Share expertise with others.

Written Communication — Write routine reports and other correspondence clearly and informatively and can vary writing style to meet needs, primarily in English. Edit work for spelling and grammar. Read and interpret written information.


To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education and/or Experience

One to three months of previous food and beverage server experience preferred.

Spiritual Commitment

All employees are expected to commit to Christ and to the philosophy, ministry and vision of OCBF and to help the church to meet the spiritual, social, emotional and physical needs of the church family.

Members are asked to commit to:

  • Consciously pursuing spiritual growth by participating in the vital experience of the church (Education, Fellowship, Outreach and Worship).
  • Faithfully give at least 10% of their income to the ministry of OCBF.
  • Faithfully serve in one of the ministries of the church in a volunteer capacity.
  • Agree to read and function under the guidelines and authority of the Church Constitution and By-Laws.

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

The noise level in the work environment is usually moderate.

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