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Employment Opportunities

AVAILABLE POSITIONS

Assistant Tennis Professional

Please email resumes to Nichole Martin, the Director of Tennis at Tennis@olde-stone.com

Education and Experience

  • College degree preferred but not required. 
  • Undergraduate major in Physical Education or Sports Management desirable.
  • Collegiate team experience desirable, preferably with a 4.5 or above rating.
  • Experience running junior development programs.
  • Knowledge of clay court maintenance.

Job Knowledge, Core Competencies and Expectations

  • Able to promote and teach private and group lessons to juniors and adults.
  • Ability to re-string, re-grip and repair rackets.
  • Knowledge of and ability to perform required role in emergency situations.

Job Summary (Essential Functions)

Assist Tennis Professional in management of all facilities and activities related to tennis.

Job Tasks/Duties

  • Provides group and individual tennis lessons as assigned by Tennis Professional.
  • Promote and coordinate adult in-house leagues and tennis socials.
  • Communicates with Head Tennis Professional to schedule and publicize club tennis events.
  • Assists with special tennis events and tournaments.
  • Records court reservations and lesson appointments.
  • Answers phones in the Tennis Shop, books courts and lessons and invoices members for purchases.
  • Supervises adult mixers and events.
  • Occasionally writes tennis articles for the club newsletter and website.
  • Manages Tennis Shop in Tennis Professional’s absence. Helps keep tennis facility clean and in proper order.
  • Assists Tennis Professional, and completes other appropriate tasks assigned by the Tennis Professional.

Licenses and Special Requirements

  • Certification with either U.S. Professional Tennis Association (USPTA) or Professional Tennis Registry (PTR).
  • Collegiate tennis experience preferred.

Physical Demands and Work Environment

  • Ability to control natural swing speed during instruction or matches with inexperienced players.
  • Sufficient stamina to tolerate hot and humid outdoor weather for several consecutive hours.
  • Continuous standing, walking, running, bending, stooping and repetitive actions.
  • Frequent use of light machinery and hand-held tools.
  • Frequent lifting and moving of objects.

 



Catering Manager / Food & Beverage Assistant Manager

Related Titles: Special Events Manager; Account Executive; Catering Director, Catering and Banquet Coordinator
Reports to: Food and Beverage Director
Supervises: Support staff
 
Education and/or Experience

  • High School diploma or GED; one year of related experience and/or training.
  • Two years of experience in catering operations.
  • Extensive knowledge of the private club industry’s food and beverage operations
 
Job Knowledge, Core Competencies and Expectations
  • Promote the club’s dining facilities for private banquets, business and social meetings and other member-related activities.
  • Knowledge of and ability to perform required role during emergency situations.
  • Knowledge of the principles, procedures and equipment used in the storage, care, preparation, cooking, dispensing and serving of food in large quantities.
  • Able to work flexible schedule that includes weekends, holidays and split shifts.
  • Must have good communications skills and a dynamic, outgoing personality.
  • Good organizational and follow-through skills.
  • Ability to demonstrate proper banquet wine service.
  • Knowledge of kitchen and banquet equipment.
 
 
Job Summary (Essential Functions)
Responsible for all day-to-day catering services. Develop contracts for and oversee all administrative and operational aspects of preparing and selling events and catered parties. Work with banquet and other departments to assure that the members’ and guests’ expectations are exceeded and the highest quality food and service are delivered.  Supervise the banquet functions for the club when the Food and Beverage Manager is not available or assist the Food and Beverage Manager during the function. Assists management in supervising service personnel to ensure that member and guest satisfaction and presentation standards are consistently attained.
 
 
Job Tasks/Duties
  • Promotes, advertises and markets the club’s social event facilities and capabilities to all members.
  • Assists members in arrangements for special dinner requests in the dining room.
  • Helps member clients arrange banquets, luncheons, meetings, weddings, dances and other social events; obtains pertinent information needed for guest planning.
  • Works with the Executive Chef to determine selling prices, menus and other details for catered events; oversees the development of contracts; assures that pre-planned banquet menu offerings are current and reflect general member interests.
  • Transmits necessary information to and coordinates event planning with production, serving and housekeeping staff; arranges for printing of menus, procuring of decorations, entertainment and other special requests, etc.
  • Inspects finished arrangements; may be present to oversee the actual greeting and serving of guests.
  • Checks function sheets against actual room setup; oversees personnel scheduling for special functions and may help supervise service personnel.
  • Oversees scheduling of banquet service employee meetings.
  • Responsible for hands-on service work when needed and orchestrating events when necessary.
  • Manages complaints.
  • Maintains past and potential client files; schedules calls or visits to assess ongoing needs of prospective clients for catering services.
  • Assists with completion of in-house Banquet Event Orders (BEOs).
  • Helps develop catering budgets; reviews financial reports and takes corrective actions as appropriate to help assure that budget goals are met.
  • Represents members’ needs and interests on applicable club committees.
  • Obtains necessary permits for special events and functions.
  • Critiques functions to determine future needs and to implement necessary changes for increased quality.
  • Attends staff and management meetings to review policies and procedures, future business and to continually develop quality and image of banquet functions.
  • Ensures the security of club’s members and guests’ valuables during catered events.
  • Assumes responsibility of manager-on-duty when necessary.
  • Ensures that proper housekeeping and energy conservation procedures are always followed.
  • Plans professional development and training activities for subordinate staff.
  • Diagrams room layout, banquet item placement and related function details.
  • Meets with other department managers to plan food and beverage aspects of special events organized by the staff members.
  • Manages banquet billing and arranges prompt payment for all events.
  • Updates weekly function information for all affected staff.
  • Serves as liaison between kitchen, service and management staff.
  • Maintains club’s master calendar and function book.
  • Performs special projects as assigned by the Food and Beverage Director.
  • Under general supervision, coordinates and supervises catered events based on client specifications and documented in the Banquet Event Order.
  • Works with Food and Beverage Managers, Executive Chef and others to coordinate personnel requirements for private functions.
  • Supervises and directs banquet staff during all phases of a catered event.
  • Effectively and regularly communicates expectations and service goals to staff.
  • Assists in the creation and implementation of employee incentives and morale-boosting programs.
  • Assists in the development and execution of short- and long-term department goals.
  • Coordinates food service between kitchen and banquet service staff.
  • Inspects all linens daily for proper appearance.
  • Assists with inventory of all banquet service ware, equipment and supplies to meet required needs.
  • Enforces established club rules, regulations and policies.
  • Prepares and reviews table diagrams, guest tables and set-up needs for special functions.
  • Participates in or conducts pre-function meeting with servers to ensure smooth, efficient service; assigns server stations and coordinates the timing of courses.
  • Ensures that all banquet staff are well-groomed and in proper uniform.
  • Assists with training, supervising, scheduling and evaluating of banquet service staff.
  • Assures the neatness, cleanliness and safety of all banquet areas.
  • Interacts with banquet host or hostess to assure all needs are being met.
  • May serve “VIP” guests.
  • Assures that state and local laws and the club’s policies and procedures for the service of alcoholic beverages are consistently followed.
  • Accurately analyzes situations requiring solutions and adopts an effective plan of action.
  • Notifies management of member and guest complaints.
  • Oversees breakdown of event, including clean-up activities and securing the facilities.
  • Completes an after-event “Banquet Service Catering Report” to improve quality and efficiency of banquet functions.
  • Ensures that all appropriate charges are billed correctly to each event and forwarded to the Accounting Department.
  • Attends Food and Beverage meetings and confers with management to identify, plan and develop methods and procedures to obtain greater efficiency.
Licenses and Special Requirements
  • Food safety certification.
  • Alcoholic beverage certification.
Physical Demands and Work Environment
  • Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach.
  • Push, pull or lift up to 50 pounds.
  • Continuous repetitive motions.
  • Work in hot, humid and noisy environment.
 

 

Full and Part-Time Servers

ESSENTIAL JOB FUNCTIONS

  • Greet members and their guests when entering the restaurant with a pleasant smile and superior customer service.
  • Have knowledge of all food menus offerings.
  • Have knowledge of all beverages served. Including wine, spirits & beer.
  • Station set-up and break-down. Complete all other side work duties as assigned.
  • Polish and clean the water glasses in assigned station before opening hours.
  • Service to members according to Olde Stone Service Standards.
  • Set tables according to type of event and service standards.
  • Take orders and answer questions/offer suggestions on menu selections.
  • Communicate with culinary team regarding meal requirements, allergies, dietary needs and special requests.
  • Record transaction in Jonas system at time of order.
  • Check in with members to ensure satisfaction with each food course and/or beverage.
  • Present accurate check to member and process payment.
  • Maintain cleanliness of work areas throughout the day.
  • Complete closing duties.
  • Perform any other duties as assigned by the Supervisor/Manager.
  • Perform proper wine service.

REQUIREMENTS

  • Must have strong communications skills
  • Previous experience in fine dining/ upscale service.
  • Must be able to work in a fast paced environment.
  • Must be able to multi task.
  • Must be able to carry large food and beverage trays.
  • Must be able to stand and walk for an extended period of time or for an entire shift.
  • Must be able to move, lift, carry, push, pull, and place objects weighing up to 10lbs without assistance.
  • Must be able to work flexible shifts including nights, weekends, and holidays.
  • Must be actively Food Handlers Certified and ServSafe Alcohol Certified.
  • Friendly Outgoing Disposition.
  • Nights, Weekends and Holidays Mandatory.

Please email your resume to Angela at astovall@olde-stone.com.

 

 

Line Cook (Both AM / PM shifts available)

POSITION SUMMARY

The Club at Olde Stone is interviewing candidates for Line Cook positions.
Candidates should have professional kitchen experience, including working a hot line and grill.

KEY REQUIREMENTS

Experience in full service restaurant is desired
Understanding of cooking methods, ingredients and equipment
Solid references
Flexible schedule
Task-driven individual

ESSENTIAL DUTIES AND RESPONSIBILITIES

Cooking and preparing all menu items in accordance standards set by the Chef
Stocking and maintaining sufficient levels of food on the line
Food preparation and portioning prior to service
Maintaining a clean and sanitary work environment
Ability to lift 60 lbs and stand for long periods of time

ADDITIONAL REQUIREMENTS

Flexible availability including days, nights, weekends and holidays.
Must be able to clearly communicate Member needs to other Team Members.
Must be able to frequently lift and carry up to 70 lbs
Ability to Stand 6-8 Hours
A positive attitude while on the job is also essential.

TO APPLY

Submit resume detailing your experience to:
ckennedy@olde-stone.com

Chris Kennedy, CCM | General Manager
The Club at Olde Stone | olde-stone.com
950 Village Way | Bowling Green, KY 42103
Tel: 270-745-1753