Fine Dining General Manager Jobs in Raleigh, NC (NOW HIRING)

Description

Job Title: Fine Dining Server Department: F&B Outlets

Reports to: Food and Beverage Manager Effective Date: May 2026

Job Summary:

North Ridge Country Club is a private club with multiple food and beverage outlets, all providing members with platinum dining experiences. Fine Dining Servers are responsible for delivering elevated, personalized dining experiences in an elegant and refined atmosphere. This role requires exceptional hospitality skills, advanced food and beverage knowledge, and a polished professional presence.

The Fine Dining Server is expected to provide attentive and anticipatory service while confidently guiding members and guests through menu selections, wine pairings, cocktails, and specialty offerings. Responsibilities include delivering food and beverages with precision, maintaining impeccable dining standards, and creating memorable experiences that reflect the Club's commitment to excellence.

Love It, Own It, Handle It! 

Duties/Responsibilities:

• Promptly greet members and guests with professionalism and warmth, while building relationships and recognizing regular dining members by name whenever possible.
• Provide elegant, attentive, and personalized service throughout the dining experience.
• Possess thorough knowledge of all menu items, preparation methods, ingredients, daily specials, allergens, and seasonal offerings.
• Confidently recommend wines, spirits, cocktails, and food pairings that enhance the dining experience. Present and serve wine using proper fine dining wine service standards.
• Take accurate food and beverage orders while offering informed recommendations and upselling opportunities.
• Anticipate guest needs and respond promptly with attention to detail and professionalism.
• Relay orders efficiently to kitchen and bar staff to ensure accurate timing and execution of courses.
• Inspect all food and beverages for accuracy, presentation, and quality prior to serving guests.
• Handle special requests and dietary restrictions with exceptional care and attention to detail.
• Maintain cleanliness, organization, and presentation standards of dining rooms, tables, service stations, and side stations.
• Execute proper fine dining service techniques including coursing, crumb clearing, beverage service, and table maintenance.
• Participate in pre-shift meetings and maintain awareness of daily specials, featured wines, member preferences, and operational updates. 
• Assist with private events, wine dinners, holiday functions, and member events as needed. 
• Work collaboratively with fellow servers, bartenders, kitchen staff, and management to ensure seamless and efficient service.

Requirements

Required Skills/Abilities: 

Strong knowledge of fine dining service standards and etiquette. 

Advanced understanding of wines, spirits, cocktails, and food pairings preferred. 

Ability to confidently discuss menu items, wine regions, varietals, and beverage selections with members and guests. 

Excellent communication and interpersonal skills. 

Strong attention to detail and ability to multitask in a fast-paced environment. 

Ability to remain calm, polished, and professional under pressure. 

Efficient use of POS systems. 

Team-oriented mindset with willingness to assist fellow staff members as needed. 

Previous fine dining or upscale hospitality experience preferred. 

Wine certification or sommelier training is a plus but not required.

Physical Requirements: 

Must be able to lift at least 25 pounds. 

Prolonged periods of standing and walking around the Club campus. 

In addition to the aforementioned details, a Fine Dining Server must act in a professional, respectful, and fair manner at all times. This should be directed toward members, guests, and all Club staff. Judgment should be exercised in moments of urgency, with follow-up communication occurring with direct managers as soon as possible.

Job duties are not limited to those described above and additional responsibilities may be assigned by Club management based on operational needs.