Employment

Overview- Provide timely, accurate, profession

Duties & Responsibilities:

Present drink menus, make recommendations & answer questions regarding beverages 
Take Beverage orders from guests & Servers
Prepare and serve alcoholic and non-alcoholic drinks consistent with the Restaurant's standard drink recipes 
Record drink orders accurately and immediately after receipt into the register system 
Receive and Serve food orders to guests seated at the bar 
Learns the names and personally recognize our regulars 
Engage in conversation with customers at the bar 
Never discuss politics or personal issues with guests 
Never eat behind the bar 
Never leave the bar during busy times, ask a server, busser or manager for assistance when needed
Prepare garnishes for drinks and replenish snacks, appetizers for bar patrons. Wash and sterilize glassware
Maintains bottles and glasses in an attractive and functional manner to support efficient drink preparation and promotions of beverages 
Maintain Cleanliness in all areas of the bar including counters, sinks, utensils, shelves and storage areas
Assist the restocking and replenishment of bar inventory and supplies 
During down time wipe all surfaces and polish all glassware 
Complete that days side work duties 
Repot all equipment problems and bar maintenance issues to the restaurant manager 
Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or immediate supervisor 
Be alert and make contact with hostess when she needs to grab a tab transfer

Overview- Serve guest, bread, water and butter upon their arrival and provide refill as needed. Remove used tableware between courses; clear and reset tables after guests leave 

Duties/Responsibilities:

Obtain service area assignment at the beginning of each shift 
Promptly greet guests as they are seated and water the table 
Bring bread plate to table after order is taken by server 
Remove used tableware between courses and provide tableware for the next course 
Refill water consistently throughout the guest's time dining with us 
Clear tables after guests. Take tableware to dish-room and place silverware, dishes, glassware etc. in appropriate areas for washing 
Between seating promptly clean table tops, chairs and booths. Check floor and clean as required. Reset and arrange tabletop. 
Inspect assigned restroom every 30 minutes and clean as needed 
Respond appropriately to guest requests. Communicate guest requests to server as needed 
Communicate with server and hostess to assure efficient seating, table utilization and customer service 
Assist server as needed with food delivery, especially with large parties and during peak periods 
Thank guests as they are leaving 
Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or immediate supervisor

Qualifications
No previous restaurant experience required 
Have working knowledge of the predominant language of our guests 
Be able to lift, reach bend and stoop 
Be able to work in a standing position for long periods of time (up to 5 hours)

Overview-Welcome and warmly greet guests on arrival. Manage the efficient and timely seating of our guests to a table that best servers their wishes 

Responsibilities & Duties:

Re-fuel and light all bar can candles 
Alert bussers of any tables that need to be set- determine if 21 & 22 are needed 
Alert kitchen ahead of time of any special notes (allergies of special food request) 
Organize shuttle run times- tell servers when shuttle will leave 
When possible, open the front door for guests entering or exiting the building 
Warmly and graciously greet all guests upon arrival 
Accommodate special seating requests for guests whenever possible 
Seat guests based on guest preferences and balancing of customer flow in service stations 
Go- To tables Main Dining Room- 35, 38, 39, 40, 41, 42
Go-To tables Wine & Dine 11, 12 , 15
Go-To tables Bar Area 21 &22 (reservations before 6 on Fridays & Saturdays) or any of the booths 
Tables to stay away from if not busy Main Dining Room- 31, 32, 33, 36, 37
Tables to stay away from if not busy Wine & Dine 10 & 14
Tables to stay away from if not busy Bar Area 24, 25, 29, 3
When immediate seating is limited, record guest names and number of people in party and provide with estimated waiting time 
Before getting guest from the bar- make contact with bartender for cash out or tab transfer 
When tables become available find guest and bring them to their table 
Upon seating, offer guests a menu and inform them of their server's name. Inspect table for proper presentation and completeness 
Relay messages or special requests to servers and server assistant's as needed. 
Thank guests as they leave and invite them to return 
On band night's switch all bar tables over to black tablecloths with just candles 
Check bathroom for washcloths and fold if needed 
Keep attire professional and dressy-heels, dresses, skirts are good options

Overview- Provide friendly, responsive service to create an exceptional dining experience for all of our guests. Each server's primary objective is to show our guests such a marvelous time, they will want to return again and again. 

Duties & Responsivities:
Welcome and greet guest. Make all our guests feel comfortable and let them know youre there personally to take care of them 
Inform guests of specials and menu changes 
Make recommendations you genuinely feel your guests will enjoy
Answer questions about our food beverages and other restaurant functions and services 
Take food and beverage orders from our guests, enter in our point-of-sale system which relays orders to the kitchen and the bar
Deliver food and beverages from the kitchen and the bar 
Perform side work at the start and end of each shift as required by service station assignment 
Maintain clean service area
Monitor and observe guests dining experience. Ensure guests are satisfied with the food and service. Respond promptly and courteously to any requests. 
Prepare final bill, present check to guest, accept payment, process credit card changes or make change (if applicable) 
Be ready and willing to assist fellow servers 
Be ready and willing to assist server's assistant with cleaning and resetting tables
Thank guests for their visit and invite them to return
Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or immediate supervisor

Qualifications-
Be able to communicate and understand the predominate language(s) of our guests 
Must have a basic knowledge of dining room and service procedures and functions
Possess basic math skills and have the ability to handle money and operate a point-of-sale system 
Be able to work in a standing position for long periods of time (up to 5 hours) 
Be able to safely lift and easily maneuver trays of food frequently weighing up to 20 to 25 pounds

Overview- Accurately and efficiently cook meats, fish, vegetables, soups and other hot food products as well as prepare food products prior to cooking. Also preform other duties in the areas of food and final plate preparations including plating and garnishing of cooking items and preparing appropriate garnishes for all hot menu item plates 

Duties & Responsibilities:
Prepare a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment 
Assume 100% responsibility for quality of products served 
Know and comply consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules policies and procedures 
Stock and maintain sufficient levels of food products at line stations to assure a smooth service period 
Portion food products prior to cooking according to standard portion sizes and recipe specifications 
Maintain a clean and sanitary work station area including tables, shelves, grills, broilers, fryers pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment
Prepare item for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating 
Follow proper plate presentation and garnish set up for all dishes 
Handle, store and rotate all products properly
Assist in food preparation assignments during off-peak periods as needed 
Closes the kitchen properly and follow the closing checklist for kitchen stations. Assist others in closing kitchen. 
Attend all scheduled employee meetings and bring suggestions for improvement 
Perform other related duties as assigned by the Kitchen Manager or manager-on duty

Qualifications:
A minimum of 2 years of experience in kitchen preparation and cooking 
At least 6 months experience in a similar capacity 
Must be able to communicate clearly with managers, kitchen and dining room personnel 
Be able to reach, bend, stoop and frequently lift up to 40 pounds 
Be able to work in a standing position for long periods of time (up to 9 hours)
Must have a working telephone or cellphone

Sous Chef/Sautee Chef;

The 31 Club is currently seeking a qualified Sous Chef. 

Saute experience is a must.

 Sous chef reports directly to the Chef.

Responsibilities for Sous Chef



Manage all activities in the kitchen, including food preparation and production, and management and training of kitchen staff. 

Ensure efficient, cost-effective operation and profitability of food production. 

Supervise and inspect all preparation and cooking equipment on a regular basis to ensure that they are kept clean, sanitary, and in perfect operating order. 

Ensure that food products, presentation, and plating are of the highest quality, and are prepared to serve in a timely manner. 

Assume the role as Executive Chef in his or her absence. 

Assure adherence to all standards of food quality, preparation, recipes, and presentation in conjunction with the specifications. 

Monitor holding and storage operations, stocking and food rotation, and guarantee food service sanitation standards are met

Assure kitchen personnel is trained in best cleanliness and sanitation practices. 

Qualifications for Sous Chef

. High school or GED equivalent required, formal culinary training or associate degree in culinary arts preferred

. 

Minimum 2-5 years cooking experience in a fine dining environment and experience in a culinary leadership role preferred

Ability to communicate clearly with managers, kitchen and dining room employees, and guests. 

Safe Food Handling Certification

Ability to bend, stand, and stoop for long periods of time, and working long hours in hot conditions

The 31 Club is seeking an experienced professional to manage our office with a great deal of emphasis on accounting needs. This is an administrative position that will primarily deal with venders, employees, staff, outside accountant and management. While prior restaurant office and accounting experience is a plus, it is not required. A strong background in Quickbooks On-Line and Microsoft Office are core requirements of the position.
Responsibilities:
• Balancing of cash drawer, petty cash, and tips on a daily basis.
• Track & Process the 31 Club Payroll, tip declaration, credit, gift card and cash sales.
• Accounting records managed through Quickbooks On-Line, with simple data/sales retrieval from restaurant POS software.
• General accounting duties including management of accounts payable, payroll submission to payroll provider, Quickbooks On-Line entry, bank 
reconciliation, and relaying information to management through summaries and ad-hoc reporting.
• General administrative tasks include communication with restaurant staff, answering phones/email, and potentially simple communication mediums such 
as business Facebook page/media outlets.
• Preparation of records and submission of NYS Sales tax.
Requirements for the position include:
• 4 year accounting degree OR 3-5 years experience. Experience is strongly weighted.
• Intermediate knowledge of accounting principles and functions.
• Intermediate+ experience with Quickbooks and Quickbooks On-Line software; with a focus on desktop platform.
• Proficient in the use of Microsoft Office.
• Strong telephone, written, and verbal skills are required to be successful in this position.
Additional attributes favorably sought but not required:
• Restaurant banquet experience
• Graphic design experience
This position has a pay range of $17-$20 hourly, determined by experience.
Experience will also factor into other position incentives/benefits to be discussed on hire.
Job Type:
Full-Time
Reports to:
Ownership and General Manager
Job Types: Full-time