Sandwich House attendant
Description

The Sandwich House Attendant provides friendly and efficient service to golfers and guests, maintains a clean and organized grab-and-go area, and ensures the Sandwich House is properly stocked throughout the day. This role supports a seamless guest experience by delivering prompt service and upholding high standards of cleanliness and hospitality.

Requirements

Guest Experience

  • Greet and assist all guests with a warm, professional, and welcoming attitude.
  • Answer questions regarding menu items, snacks, beverages, or on-course service options.
  • Complete POS transactions accurately and efficiently.
  • Coordinate with golf operations staff to support a seamless guest experience.

Stocking & Service Support

  • Stock coolers, shelves, and snack displays with beverages and pre-made items.
  • Monitor inventory levels and notify supervisors when restocking is needed.
  • Assist with receiving and organizing deliveries.
  • Ensure displays remain tidy, appealing, and well-organized.

Cleanliness & Safety

  • Maintain a clean, sanitary, and organized Sandwich House at all times.
  • Follow all health, hygiene, and safety standards in accordance with club and regulatory guidelines.
  • Perform opening and closing duties, including cleaning surfaces, removing trash, and securing inventory.

Operational Support

  • Provide support for on-course beverage or snack service as needed.
  • Uphold Talking Stick Golf Club’s hospitality and service standards.
  • Assist with other F&B duties as assigned.

Qualifications

  • Prior hospitality, customer service, or retail experience preferred.
  • Strong communication and interpersonal skills.
  • Ability to multitask efficiently in a fast-paced environment.
  • Reliable, punctual, and professional in appearance and attitude.
  • Ability to stand for extended periods and lift up to 30 lbs.

Work Environment

  • Indoor service area with regular interaction with golfers and staff.
  • Weekend and holiday availability is required; schedules are based on operational needs.