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    The Club
Administrative Assistant/Reservationist (full-time position)
Status at this time: Closed

Provides clerical, receptionist and guest service support to the Club Restaurant. Duties are as follows: answers all incoming telephone calls, types the Chef’s table menu and completes the chef’s table tags prior to each event, coordinates the assignment of tables for reservations, completes any special notes, copies the Chef’s table menu for each server and copies floor chart. Ensures the sign in sheet is available, types a la carte, bar menus, group sales B.E.O’s for the Club and Suites and concert catering riders. In charge of booking all catering for Club, backstage and 14th & Clark, as well as the hostess staff, seating in the Club Restaurant and any necessary memorandum and correspondence. The Administrative Assistant/Reservationist must possess a high level of interpersonal skills, strong oral, written and listening communication skills and excellent organizational skills. Ability to work flexible hours, lift and/or carry 25 lbs and stand for extended length of time. Must also possess at least 2 years experience; Associate Degree preferred but not required. Must be 21 years of age or older.

Assistant Restaurant Manager (full-time position)
Status at this time: Closed

Supports the Restaurant Manager in operating an atmosphere offering an extensive buffet, a la carte menu, appetizer menus and high beverage sales. Qualifications include 3 to 5 years experience in the restaurant industry, strong customer service skills, high standards in providing quality food service, catering and high volume food and beverage experience. Previous private club service is a plus.

Assistant Suite Manager/In-Seat Service Manager (full-time position)
Status at this time: Closed

Supports the Suite Manager in the event operations of the private suites on the Club and Penthouse levels of the building as well as oversees the entire In-Seat operations. Strong communications, organization and previous supervisory experience is required. Must possess exceptional guest service skills along with the ability to handle multiple tasks. Previous food service experience is required.

Bar Servers (part-time position)
Status at this time: Closed

Provides fast, efficient and friendly guest service at all times. Must have a full working knowledge of all drinks, wines, food and cigars that will be served in the bar. Responsible for all food and drinks delivered to the guests table. Responsible for alcohol intervention. Must be able to count back change and have a basic math aptitude. Responsible for collecting proper payment, returning correct change and must be able to operate the cash registers and tender out all payments accurately. Ability to lift and/or carry up to 15 pounds several times within a scheduled shift. (Local 74)

Bartender (part-time position)
Status at this time: Closed

Must have full working knowledge of all drinks and wines served. Must be prepared to offer suggestions to our guests and always act in a professional and courteous manner. Prepares and serves all cocktails, beers and wines to our specific standards. Responsible for alcohol intervention. Must be able to count back change and have a basic math aptitude. Ability to lift and/or carry up to 25 pounds several times within a scheduled shift. Must be 21 years of age or older. (Local 74)

Beverage Supervisor (part-time position)
Status at this time: Closed

Assists in directing and coordinating proper reception of all beverage orders and/or other supplies for The Club Restaurant, Suite Operations, Catering and Penthouse areas. Ensures that product is properly stored in assigned locations and easily accessible while maintaining proper storage temperatures. The Beverage Supervisor must have strong supervisory, communication and leadership skills, 3–5 years restaurant experience with specific emphasis on beverages, wines, beers and liquors; performs monthly and weekly inventories, ability to lift and/or carry 30 lbs and stand for extended length of time. Must be 21 years of age or older.

Busser/Bar Porter (part-time position)
Status at this time: Closed

Provides fast efficient and friendly guest service at all times. Ensures that the bar and dining room is properly stocked for the event and maintains a clean professional appearance during the event. Responsible for icing all ice bins before and during an event, and clearing dishes in the dining room. Responsible for changing beer kegs and ensuring proper beer flow during the events. Ensures that the bar and dining room is cleaned and organized at the end of a shift. Ability to lift and/or carry up to 100 lbs. several times within a scheduled shift. (Local 1)

Carvers (part-time position)
Status at this time: Closed

Provides fast, efficient and friendly guest service at all times. Must have a full working knowledge of all equipment as well as the food items being served. Must be prepared to offer suggestions to our guests and always act in a professional and courteous manner. Ensures all food is prepared to our specific standards. Must have a full working knowledge of knife handling procedures and all food equipment in carving station. Must be able to fill orders in a timely manner. Ability to lift and/or carry up to 25 pounds several times within a scheduled shift. (Local 1)

Catering (Press Lounge) Supervisor (part-time position)
Status at this time: Closed

Meets with the Club Manager and Chef to review all banquet event orders for upcoming events. Responsible for the development, creativity and set up for all buffets for press, concerts, lounges, dressing rooms and administrative room to include, tables, linen, chafers, props, lighting, china, flatware and all serving utensils. Other duties are as follows: Insures all food products are set up and displayed on time, being the final eye on all food and beverage layouts before service to insure completeness and quality, makes sure that all the lounges are broken down and cleaned up at the end of each night and/or event, keeps inventory on all special concert catering items, works closely with purchaser to insure all shopping for catering is done and all products are correct and here on time and reviews staffing schedule (including self) produced a week ahead of time with a copy given to chef and club manager. Makes sure communications of all changes in timings, menus or anything pertinent to operation is relayed to kitchen management. The Catering Supervisor must have strong supervisory, communication and leadership skills. Confidentiality skills a must, 3-5 years catering and buffet experience; ability to work flexible hours, lift and/or carry 30 lbs and stand for extended length of time. Must be 21 years of age or older.

Club Purchaser (full-time position)
Status at this time: Closed

The Club Purchaser will purchase and receive all products for Club and Suite Operations, including food products, operation supplies, small wares, decorations, equipment, cleaning supplies and selected miscellaneous items. The selected candidate must have experience hiring and training new employees, be self-disciplined, motivated, exercise good communication and people skills and be a team player. Responsibilities include preparing daily receiving reports, maintaining purchase order control log, attending daily meetings with Executive Chef and Executive Sous Chef to determine product needs; ordering and picking up any specialty items needed by kitchen; developing accounts with local grocers, and inspecting quality and accuracy of items received. Requirements include knowledge of Microsoft office; the ability to adapt to company systems for inventory, cost and purchase order functions, experience working in a high volume fast pace environment. Two years back-of-the-house restaurant experience is preferred.

Club Seat Runner (part-time position)
Status at this time: Closed

Provides fast and friendly guest service at all times while delivering food and beverage to guests in the Club Seating area. Must be able to lift and/or carry 25 pounds several times within a scheduled shift. (Local 74)

Club Services Representative (full-time position)
Status at this time: Closed

Coordinates catering, ticketing, and other needs of suiteholders in order to ensure the highest possible level of service. Assists suiteholders in the planning and execution of business and personal entertaining by soliciting catering orders, coordinating ticketing, and handling any special requests. In addition the Club Representative will work with other members of the club services department to provide added value for suiteholders through special monthly newsletters and various programs. A strong guest service background with demonstrated sales experience is necessary. Strong supervisory skills are preferred. Outstanding verbal and written communication skills are required. Working knowledge of Windows, Word, and Excel are needed. The ability to work irregular hours including evenings and weekends is required.

Concierge (part-time position)
Status at this time: Closed

The concierge position is a non-union position. Provides guest service on the premium club and penthouse levels. Greets and provides information, assistance and gives directions to guests. Assists guests in arranging services outside of the normal business of Scottrade Center, such as, taxi and limousine service, recommending Scottrade Center gifts for VIP guests, obtaining plane tickets for VIP’s.

Cook/Pantry (part-time position)
Status at this time: Closed

Kitchen staff will focus on one of the following primary duties: sauté cook, broiler cook, prep cook, buffet worker, short order cook, expediter, carver, pantry or pastry. Follows established recipes and meets all production and quality standards. Responsible for kitchen/back-of-the-house sanitation. Responsible for inventory in work area. Ability to lift and/or carry up to 50 pounds three to four times within a scheduled shift. (Local 74)

Food and Beverage Manager (full-time position)
Status at this time: Closed

Responsibilities include reviewing event plans, financial reports, special projects and personnel issues; review all end of event POS reports with managers and reconcile all variances; enforce all cost control policies and procedures; review service issues, menus and pricing. Food and Beverage Manager is also responsible for working the floor during all events with specific oversight of service in Catering, The Club, and Suites; conduct pre-service meetings with The Club and Suites staff and hold regularly scheduled training classes for all service staff. Position requires heavy interaction with guests, Director of Suites and Club, The Club and Suite staff, and other department staff. The selected candidate must have specific experience and a thorough knowledge of first-class food and beverage quality and service standards. Possess an exceptional eye for detail and demonstrate a high degree of professionalism; have effective training skills, familiar with cash handling procedures and POS systems; have the ability to handle multiple tasks in a fast paced environment. Knowledge of event management, staff planning and training preferred. Knowledge of Windows, Microsoft Word, general restaurant accounting and cost control systems is required.

Restaurant Manager (full-time position)
Status at this time: Closed

Responsible for overall management of The Club restaurant. Duties include responding to guest inquiries, training and developing assistant manager, and assisting in the implementation of new menus and promotions. Operating an atmosphere offering an extensive buffet, a la carte menu, appetizer menus and high beverage sales. Qualifications include 5 years experience in the restaurant industry, strong customer service skills, high standards in providing quality food service, catering and high volume food and beverage experience. Experience forecasting labor costs.

Servers (part-time position)
Status at this time: Closed

Will have direct contact with guest. Must have full working knowledge of all drinks, wine, and food served in suites. Must be prepared to offer suggestions to guests and act in a professional and courteous manner. Responsible for preparing guest bills accurately, collecting proper payments, must have working knowledge of tangent system in order to correctly tender out all payments. Ability to lift and/or carry up to 15 pounds several times within a scheduled shift. (Local 74)

Sous Chef (full-time position)
Status at this time: Closed

Primary duty will be managing the day-to-day suite operations along side the Executive Chef. The ideal candidate will demonstrate a progressive history of kitchen management experience, proven ability to motivate a team and exceed customer’s expectations. Experience managing high volume banquet and restaurant areas preferred. Must have excellent food knowledge, organizational skills, interpersonal skills and ability to train. A minimum of 5 years in the food service industry is required. Culinary degree preferred.

Utility (part-time position)
Status at this time: Closed

Dishwashers and Potwashers will be hired for the main responsibilities of sanitation, organization of all the equipment and facilities. Secondary duties will be assisting the cooks in preparation and cooking responsibilities. Receivers/steward assistants will be responsible for the receiving of all food and beverage products with proper storing, rotation, quality control and clerical duties. Receiver and receiving assistants will also be responsible for a major part of sanitation with specific sanitation duties. Utility staff will also assist in the transportation of food and beverage to the luxury suites. Ability to lift and/or carry up to 45-80 pounds several times within a scheduled shift. (Local 1)

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