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Pool Server Attendant Jobs in Indiana (NOW HIRING)

State of Indiana

Food & Beverage - Canyon Inn

Spencer, IN

$12 - $14.50/hr

The Inn features 76 guest rooms, the Canyon Inn Restaurant, an outdoor pool, and banquet/conference ... Canyon Inn is currently looking to hire Servers and a Cook . Weekend availability is needed.

State of Indiana

Food & Beverage - Canyon Inn

Spencer, IN · On-site

$12 - $14.50/hr

The Inn features 76 guest rooms, the Canyon Inn Restaurant, an outdoor pool, and banquet/conference ... Canyon Inn is currently looking to hire Servers and a Cook . Weekend availability is needed.

All JobsPool Server Attendant JobsPool Server Attendant Jobs in Indiana

Pool Server Attendant information

What is a pool server attendant?

Pool server attendants are hospitality professionals responsible for providing food and beverage service to guests in a poolside setting, such as at hotels or resorts. They take orders, deliver drinks and meals, maintain cleanliness of the pool area, and ensure guests have a positive and relaxing experience. Additionally, pool server attendants may set up lounge chairs, provide towels, and answer guest inquiries about amenities or services. Their role focuses on excellent customer service, safety, and maintaining a welcoming pool environment.

What skills and qualifications are needed to be a pool server attendant?

To thrive as a Pool Server Attendant, you need knowledge of food and beverage service, basic math skills for handling transactions, and often a high school diploma or equivalent. Familiarity with POS (point-of-sale) systems and compliance with food safety certifications like ServSafe are typically required. Exceptional customer service, attention to detail, and the ability to multitask in a fast-paced outdoor environment are valuable soft skills. These competencies ensure efficient service, guest satisfaction, and safe operations in a hospitality setting.

What challenges do pool server attendants face and how can they manage them?

Pool Server Attendants often encounter high guest volumes and fast-paced environments, particularly during weekends and peak seasons. Managing multiple tables, keeping track of orders, and ensuring timely delivery of food and beverages can be demanding. Effective communication with both kitchen staff and guests, staying organized, and maintaining a positive attitude under pressure are key strategies for success. Proactively anticipating guest needs and working collaboratively with other team members can also help maintain smooth operations and deliver excellent service.

What is the difference between Pool Server Attendant vs Pool Bartender?

AspectPool Server AttendantPool Bartender
CredentialsFood handler permits, basic customer service skillsFood handler permits, mixology knowledge, bartending license (if required)
Work EnvironmentPoolside, outdoor or pool area, serving food and drinksPoolside bar, outdoor or pool area, preparing and serving beverages
Employer & IndustryResorts, hotels, country clubs

The main difference between a Pool Server Attendant and a Pool Bartender lies in their responsibilities. Pool Server Attendants primarily serve food and non-alcoholic beverages, focusing on customer service, while Pool Bartenders specialize in preparing and serving alcoholic drinks. Both roles require food safety permits and work in similar outdoor, poolside environments, often within resorts or hotels. The choice depends on whether the job involves bartending skills or general food and beverage service.

Food and Beverage Director

Indianapolis, IN

Linx Asset Management LLC
See more jobs at Linx Asset Management LLCexternal

Full-time

Re-posted 2 days ago

Job description

Job Summary:

The F&B Director is a key member of the management team and is directly responsible for the oversight of all food & beverage operations at the property. This includes implementing budgets and the hiring, training and supervising of all related F&B staff. The F&B Director will apply all experience and knowledge to assuring that the wants and needs of members and guests are consistently met and/or exceeded.

Essential Duties and Responsibilities:

  • Daily management of the Food and Beverage Department
    • Conducting ongoing training; constantly updating the personnel as procedures evolve.
    • Enforcing proper uniforms and hygiene for the staff.
    • Institute and implement all Human Resource guidelines.
    • Uphold all Food and Beverage policies & alcohol service guidelines.
    • Ensuring all employees are conducting themselves in a professional manner.
  • Program and maintain all point of sale and reservation software.
  • Assist with all banquet and event sales.
    • Assists in planning, promoting and generating enthusiasm and interest for club events.
  • Conduct training and refresher classes for all F&B personnel in the correct procedures.
  • Daily oversight of all F&B accounting procedures
  • Forecasting and budgets pertaining to F&B operation
    • Directly responsible for achieving the budgeted COGS% for all non-alcoholic and alcoholic beverages.
    • Analyzes financial results for the food & beverage dining operations relative to budgeted goals and takes corrective measures as necessary.
  • Develop, maintain and administer a sound organizational plan for the club’s food & beverage operations; which includes an operating budget and marketing plan
  • Coordination between all departments
  • Develop and implement creative strategies to increase revenues.
  • Plan and coordinate special events and functions.
  • Responsible for overall guest satisfaction
    • Fielding all member issue as they arise
    • Assisting the service staff throughout the shift or event as needed
    • Quality assurance (in both the front and back of house)
  • Perform daily walk-through to ensure full compliance with the Department of Health regulations.

Additional Responsibilities:

  • Preparation of a bi-weekly schedule for all FOH & Banquet staff
  • Conduct daily pre-shift meetings.
  • Act as the designated Closing MOD – securing the entire building.
  • Maintaining cost controls and completing a monthly beverage inventory
  • Pick up wine & liquor orders weekly.
  • Interviewing potential new hires
  • Organizing and enforcing all daily side work sheets.
  • When closing, organize all nightly drops, closing procedures, and appropriate cash handling.
  • Maintaining the ‘staged’ look of our Clubhouse.
  • Communicating with the Culinary Team
    • Low inventory or service needs
    • Reservations & pace of dining
    • Dietary restrictions and needs for our members and guests.

Qualifications, Experience and Skill Requirements:

  • Must have 3-5 years of related experience in F&B management.
  • Must be proficient in the use of Microsoft Word, Excel, Outlook, and PowerPoint
  • Knowledge of pertinent health regulations and liquor laws
  • Must have food and beverage/ a la carte and banquet experience.
  • Proven management experience with a strong business aptitude
  • Strong service orientation
  • Excellent written and verbal communication skills.
  • Highly organized, efficient and detail-oriented
  • Must be friendly, outgoing and possess exceptional interpersonal skills.

Supervisory Duties:

all front of house team members including but not limited to:

Servers, bartenders, banquet servers, wait assistants,

beverage cart drivers, host/hostesses, pool servers, snack bar attendants, etc.

Working Conditions:

  • Physical activity includes long periods (6-8 hours) of standing, walking, bending, and scooping.
  • The employee will be required regularly to reach with arms and hands.
  • The employee occasionally will be required to lift up to 30lbs.
  • Use of sight, reading, wrist movement to serve meals and beverages, operate food service equipment and clean food service areas.
  • Specific vision abilities include close, distance, color, and peripheral vision, and depth perception.
  • Work extended hours during golf and holiday season including weekends and holidays.