Employment Opportunities

The Columbia Club is the premiere private city club in Indianapolis, conveniently located in the heart of downtown on Monument Circle. Established in 1889, the not-for-profit Columbia Club provides opportunities for business networking and social connections among its diverse membership. The beautiful Clubhouse, listed on the National Register of Historic Places, features fine and casual dining, catering and meeting facilities, overnight guest rooms and a complete health & wellness center.

The Columbia Club is continually seeking experienced, qualified, enthusiastic, and attentive individuals who can demonstrate Platinum Level customer service to its members and guests.

Benefits of working at The Columbia Club
· Complimentary Employee meals
· Energetic, multi-faceted, team-oriented work atmosphere
· Uniforms (for uniformed employees)
· One week of vacation after one year (for full-time employees)
· 401K retirement plan with employer match (for full-time employees)
· Choice of health plan products (for full-time employees)
· Vision insurance (for full-time employees)
· Employer paid life insurance and disability program (for full-time employees)

 

Careers at the Columbia Club

Catering Manager

Position:
Catering Sales Manager
 
Job Summary:
The Catering Sales Manager is responsible for selling and servicing events.
 
Job Tasks:
Generating new Sales for Corporate, Social Events, and Weddings
Menu Planning in consulting with the Chef
Budgeting and Establishing Financial Targets and Forecasts
Identify and maintain clients to promote Banquet and Catering Sales
Prepare event contracts with clients for all events booked using established room minimums and guest guarantees.
Reiterate in contract form all specified details concerning event.
Advise and recommend to client’s menu selections, room set-up, linens, centerpieces, AV, etc.
Arrange for all related amenities with outside vendors negotiating for best price for clients.
Interacts with the Banquet Manager on menu development, room set up, ensuring the quality of food and service standards is achieved.
Conducts “tastings” and presentations of catering menu items for existing and prospective clients.
Develop proposals for potential clients and coordinate pending bookings.
Set up Banquet Event Orders once the client has confirmed their event.
Ensure all food and beverage products are prepared and displayed according to specifications.
React to customer issues and feedback in a timely and professional manner; communicate with other Managers if necessary.
Creatively seek new business opportunities by having open houses, sending out new catering menus to past clients, soliciting by phone to members and past clients.
Attend ICVA and ISES Networking Events throughout the year.
Work affectively to communicate and coordinate with banquet staff, kitchen staff, and outside vendors.
Complete Banquet Event Orders in a timely manner to be sent out in the 10 day.
Update Banquet Event Orders 3 business days before the event for the Banquet & Kitchen Staff.
Run the BEO Meeting on Monday, Wednesdays, and Fridays
Oversees the Catering Assistant daily
Up selling Catering Menus, Bar Packages and Sundries. 

Qualifications:
Previous Catering, Sales or Restaurant experience recommended.
Professional and Positive Attitude, Pride about doing a great job
Organization, Self Motivation, and Ability to work independently
Team minded skills that articulate the goal of developing superior guest service
Great people and Communication Skills
Dedicated to consistently driving high standards and achieving service excellence for each event.
Memberships to ISES, ILEA, or ABC
Must be proficient in general computer knowledge
Refined verbal and written communication skills 
Certifications
1.           Alcohol Awareness
2.           State of Indiana Liquor License
 
Work Experience:
Previous Catering & Sales experience recommended.
Corporate or Wedding Event Experience 

Competencies:
Ability to provide 100% guests satisfaction.
Abides by The Columbia Club standards, policies and procedures and safety rules at all times
Reports to work on time, properly groomed and properly attired
Conducts self in a professional and respectful manner towards guests, fellow employees and other management at all times.
Maintains confidentiality of all Columbia Club activities, policies and procedures. 
Work Environment
1.           Fast pace with daily meeting with Clients & Staff and overseeing set up & meal     services
2.           May become stressful during busy seasons, but overall a Positive Environment
 
Overtime or other aspects of job:
Catering Sales Managers must be able to flexible hours, weekends and holidays.
 
Physical Requirements
 
  Infrequent 1x/shift or less Occasional 2-6x/hour Frequent 20-30x/hour Constant +30x/hour
Standing     Yes  
Walking     Yes  
Sitting     Yes  
Fine/gross grasping, repetitive handling, or feeling things   Yes    
Reaching at or below shoulder level with hands and arms   Yes    
Reaching above shoulder level with hands and arms   Yes    
Lifting and carrying objects 1-5 lbs.   Yes    
Lifting and carrying objects 5-15 lbs. Yes      
Lifting and carrying objects 15-25 lbs. Yes      
Lifting and carrying objects 25-50 lbs. Yes      
Stooping, kneeling, crouching or crawling Yes      
Talking and hearing       Yes
Tasting and smelling   Yes    
Work near moving mechanical parts Yes      
Exposure to fumes from cooking of various food items Yes      
Exposure to caustic or toxic fumes Yes      
Exposure to extreme cold temperatures Yes      
Exposure to extreme heat temperatures Yes      



 
 
 
 

Restaurant Server

I.             Position
Restaurant  Server
 
II.           Job Summary (Essential Functions)
Provide food and beverage service to club members and guests.
 
III.          Job Tasks (Additional Responsibilities)
Sets up side station and performs assigned side (prep) work.
Provides immediate attention to all members and guests upon seating.
Distributes food and wine menus; answers questions.
If local water conservation laws permit, fills glasses with ice water; answers questions and suggests menu items.
Takes members’ and guests’ orders; suggestively sells food and beverage items, if appropriate.
Places orders with kitchen; informs cooks about any special cooking instructions.
Serves meals; places dishes by courses in front of each person.
Checks back to ensure member and guest satisfaction; replenishes water and butter as necessary.
Removes soiled dishes.
Presents dessert menus, suggests and serves dessert, coffee and after-dinner drinks.
Verifies accuracy of prices, state and federal taxes, tips and other charges on all checks.
Presents the bill.
Handles all cash and credit card charges as prescribed by standard operating procedures.
Keeps tables, dining room and bus station areas clean.
Advises supervisor of any complaints as soon as they occur.
Performs clean-up and closing duties as assigned by manager.
Attends pre-meal meetings as requested by the dining room captain (dining room supervisor, dining room manager or outlet manager).
Turns in signed tip declaration form weekly.
Thanks members and guests; invites them to return.
Consistently follows local and state laws and the club’s policies and procedures for the service of alcoholic beverages to members and guests.
Performs other appropriate duties assigned by dining room or outlet manager. 
IV.          Qualifications
 
1.         Ability to effectively learn to use a Point of Sale System
2.         Ability to suggestively sell items and answer questions.
3.         Maintain cleanliness of the dining areas
4.         Verify prices and accuracy of checks and process payments
5.         Ability to apply common sense understanding to carry out detailed buy uninvolved written or oral       instructions
6.         Ability to print and speak simple phrases and sentences
7.         Ability to effectively present information in one-on-one and small group situations to guests and 8.   other employees of the organization
8.         Ability to read and interpret documents such as safety rules, operating and maintenance             instructions and procedure manuals
 
V.        Certifications and Licenses
 
1.         Indiana State Liquor Permit
2.         Indiana State Alcohol Awareness Certificate
 
VI.       Work Experience
 
1.         Prior fine dining experience preferred
 
 
VII.      Competencies
 
1.         Ability to answer questions and explain dishes or food items
2.         Proficient in Wine service
3.         Ability to maintain pleasant demeanor with guests and coworkers during high volume times
 
VIII.    Work Environment
 
1.         Fast paced
2.         Stressful
 
IX.       Overtime or other aspects of the job
1.         Flexibility in schedule may be necessary as required by business level.
2.         Overtime is required on an as needed basis
 
X.        Reports to
Manager of Restaurants/Restaurant Manager
 
XI.          Supervises
No supervisory duties are included in this position
 

Valet

Valet Attendant
 
Job Summary: Park automobiles for members and guests.
 
Job Tasks (Additional Responsibilities)
·  Assist members and guests with luggage.
·  Help members and guests in and out of automobiles; open lobby doors.
·  Park automobiles for members and guests.
·  Summon and dispatch taxis.
·  Provide travel information.
·  Prevent unauthorized people from entrance to Club.
·  Issue and collect automobile claim tickets.
·  Maintain clean and safe entrances and parking lots.
·  Direct members and guests to desired room.
·  Attend staff meetings.
·  Perform other appropriate tasks assigned by the assistant general manager.
 
Qualifications
Ability to apply common sense understanding to carry out detailed butuninvolved written or oral instructions
Ability to print and speak simple phrases and sentences
Ability to effectively present information in one-on-0ne and small group situations to guest and other employees of the organization
Ability to read and interpret documents such as safety rules, operating and maintenance instructions and procedure manuals
Valid driver’s license with good driving history
18 years of age or older
Ability to drive manual transmission
 
Certifications and Licenses
Valid Indiana drivers license
 
Work Experience
Customer service experience a plusValet experience preferred
 
Competencies
Park and retrieve guest cars in a timely manner
Follow directions to ensure guests and luggage get to correct rooms
 
Work Environment
Professional casual atmosphere
Fast paced
Can be stressful at times
 
Overtime or other aspects of the job
Required on an as needed basisMust be able to work weekends and holidays
 
Reports to
Security Director and Valet Captain
 
Job Type: Part-time
 
Job Location:
·  Indianapolis, IN
 
Required education:
·  High school or equivalent
 
Required experience:
·  Valet: 1 year
 

Banquet Captain

I.            Position
Banquet Captain
 
II.           Job Summary (Essential Functions)
Supervise the banquet functions for the club when the banquet manager is not available or assist the banquet manager during the function. Ensure that member satisfaction standards are consistently attained.
 
III.         Job Tasks (Additional Responsibilities)
Coordinates food service between sales department, kitchen and banquet service staff.
Inspects all linens daily for proper appearance.
Enforces established club rules, regulations and policies.
Review and communicate banquet event orders (BEO) with sale representatives, banquet managers, banquet staff and housemen.
Conducts pre-shift (when the banquet manager is not available) 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 inventory of all banquet service equipment and supplies to meet required needs.
Assists with training, supervising, scheduling and evaluating of banquet service staff.
Assures the neatness, cleanliness and safety of all banquet areas.
Event evaluations and all other pertinent paperwork must be completed and distributed accordingly 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 Banquet Department meetings.
Manages the inventory of banquet service ware.
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.
Completes other appropriate assignments made by the banquet manager.
 
IV.         Qualifications
1.            State law requires a minimum of 21 years of age for alcoholic beverage service
2.            No prior experience or training is required, however it is preferred
3.            High School diploma of GED; or one to three months related experience and/or training; or equivalent combination of education and experience
4.            Ability to apply common sense understanding to carry out detailed but uninvolved written or oral   instructions
5.            Ability to effectively learn to use a Point of Sale System
6.            Ability to print and speak simple phrases and sentences
7.            Ability to read and comprehend simple instructions, short correspondence and memos
8.            Ability to effectively present information in one-on-one and small group situations to guests and other employees of the organization.
9.            Ability to read and interpret documents such as safety rules, operating and maintenance instructions and procedure manuals.
 
V.           Certifications and Licenses
1.            Must own a current Indiana Employee liquor permit
2.            Servsafe Certification Preferred
 
VI.         Work Experience
1.            Advanced knowledge of the principles and practices within the catering, food and beverage and hospitality department
2.            Requires ability to investigate and analyze current activities and indicating logical conclusions and recommendations
3.            One to two years in a related position with a large volume catering company or other organization

VII.        Competencies
1.            Ability to provide 100 % guest satisfaction
2.            Full responsibility for accurately collecting all funds for products sold
3.            Safe and careful handling of cash, gift certificates and charge receipts
4.            Fills all beverage orders in a timely and efficient manner
5.            Complete compliance with all safe alcohol service laws, as well as company policies and procedures with regard to alcohol service, including carding all guest under age 40
6.            Maintains standards to ensure profitability without sacrificing quality control practices
7.            Knowledge and use of proper sanitation procedures at all times
8.            Exercises team work with other staff
9.            Abides by The Columbia Club Standards, policies and procedures and safety rules at all times
10.          Reports to work on time, well groomed and properly attired
11.          Maintains confidentiality of all Columbia Club activities, policies and procedures
 
VIII.      Work Environment
1.            Fast Pace
2.            Can be stressful
 
IX.         Overtime or other aspects of the job
1.            Overtime is required on an as needed basis
2.            Must be able to work some weekends and holidays
 
X.           Reports to
Banquet Manager
 
XI.         Supervises
Banquet Server, Banquet Housemen
 

Banquet Bartender

I.            Position
Banquet Bartender
 
II.           Job Summary (Essential Functions)
Prepare and serve alcoholic and non-alcoholic beverages.
 
III.         Job Tasks (Additional Responsibilities)
Maintains proper and adequate set-up of the bar.This includes requisitioning and stocking of all beer, wine, spirits, paper products, straws and stirrers, condiments and produce based on projections from the daily functions sheet
Abide by all State, and Federal requirements pertaining to serving alcoholic beverages.
Follow details on function sheets regarding set-up, service and breakdown of beverage functions
Maintaining uniform and grooming standards as outlined in the employee handbook
Maintain cleanliness of bar and storage areas
Stock, order or requisition liquors and supplies
Check guests for proper identification
Have a friendly and upbeat personality
Perform any other job related duties as assigned
Inspects the bar prior to opening to ensure that adequate supplies are available.
Requests additional supplies as necessary and stocks the bar.
Follows set-up procedures.
Prepares garnishes, mixes and pre-mixed drinks.
Greets members and guests.
Mixes, prepares and serves drinks to members and guests and mixes and prepares drinks ordered by food servers and beverage servers according to the recipes approved by the beverage manager.
Reports complaints to a manager as soon as they occur.
Maintains and cleans bar area and equipment.
Maintains records of liquors, beers, wine, tobacco and sundries to ensure bar stock is maintained at all times.
Cleans and lock ups the bar area according to prescribed procedures.
Attends staff meetings including pre-shift (line-up) sessions as required.
Carefully follows all laws and club policies and procedures regarding alcoholic beverage service and informs manager if continued service to a member or guest is in question.
Continually practices beverage and revenue control procedures.
Thanks members and guests; invites them to return.
Completes other appropriate work assignments as requested by the beverage manager.
 
IV.         Qualifications
1.            State law requires a minimum of 19 years of age for alcoholic beverage service
2.            No prior experience or training is required, however, it is preferred
3.            High School diploma or GED; or one to three months related experience and/or training; or equivalent combination of education and experience
4.            Ability to apply common sense understanding to carry out detailed but iuninvolved written or oral   instructions
5.            Ability to effectively learn to use a Point of Sale System
6.            Ability to print and speak simple phrases and sentences
7.            Ability to effectively present information in one-on-one and small group situations to guests and other employees of the organization
8.            Ability to read and interpret documents such as safety rules, operating and maintenance instructions and procedure manuals
 
V.           Certifications and Licenses
1.            Must own a current Indiana Employee liquor permit
2.            Sersafe Certification preferred
 
 
VI.         Work Experience
1.            Two years hotel banquet food/beverage service preferred
 
VII.        Competencies
1.            Ability to provide 100% guest satisfaction
2.            Full responsibility for accurately collecting all funds for products sold
3.            Safe and careful handling of cash, gift certificates and charge receipts
4.            Fills all beverage orders in a timely and efficient manner
5.            Complete compliance with all safe alcohol service laws, as well as company policies and procedures with regard to alcohol service, including carding all guests under age 40
6.            Maintains standards to ensure profitability without sacrificing quality control practices.
7.            Knowledge and use of proper sanitation procedures at all times
8.            Exercises team work with other staff
9.            Abides by The Columbia Club standards, policies and procedures and safety rules at all times
10.          Reports to work on time, well groomed and properly attired
11.          Conducts self in a professional and respectful manner towards guests, fellow employees and management at all times
12.          Maintains confidentiality of all Columbia Club activities, policies and procedures
 
VIII.      Work Environment
1.            Fast Pace
2.            Can be stressful
 
IX.         Overtime or other aspects of the job
1.            Overtime is required on an as needed basis
2.            Must be able to work some weekends and holidays
 
X.           Reports to
Banquet Manager, Banquet Captain
 
XI.         Supervises
No supervisory duties are included in this position.

Banquet Servers

I.            Position
Banquet Server
 
II.           Job Summary (Essential Functions)
Set up and clean banquet rooms and serve banquets.
 
III.         Job Tasks (Additional Responsibilities)
Performs related banquet set-up tasks.
Provides immediate attention to all guests upon seating them.
Takes beverage orders and serves food in specified station.
Pours and refills wine, coffee, water and other beverages served with and after the meal.
Empties ashtrays and clears soiled dishes as needed.
Cleans all assigned work areas in kitchen and banquet areas.
Advises supervisor of any member or guest complaints as soon as they occur.
Assists in closing functions by performing various tasks such as removing linen, busing glasses, dishes, silverware, etc., and re-setting the room for next function.
Attends staff meetings including pre-service (line-up) sessions.
Assures that all state and local laws and club policies and procedures for the service of alcoholic beverages are consistently followed.
Thanks members and guests; invites them to return.
Consistently follows all sanitation-related requirements, including those related to personal hygiene.
Completes other appropriate assignments made by the Banquet Captain or Director of Catering
 
IV.         Qualifications
1.            State law requires a minimum of 19 years of age for alcoholic beverage service
2.            Minimum of 2 years of banquet or serving experience
3.            High School diploma or GED; or one to three months related experience and/or training; or                equivalent combination of education and experience
4.            Ability to apply common sense understanding to carry out detailed but iuninvolved written or oral   instructions
5.            Ability to effectively learn to use a Point of Sale System
6.            Ability to print and speak simple phrases and sentences
7.            Ability to effectively present information in one-on-one and small group situations to guests and            other employees of the organization
8.            Ability to read and interpret documents such as safety rules, operating and maintenance                instructions and procedure manuals
 
V.           Certifications and Licenses
1.            Must own a current Indiana Employee liquor permit
2.            Sersafe Certification preferred
 
VI.         Work Experience
1.            Two years hotel banquet food/beverage service preferred
 
VII.        Competencies
1.            Ability to provide 100% guest satisfaction
2.            Full responsibility for accurately collecting all funds for products sold
3.            Safe and careful handling of cash, gift certificates and charge receipts
4.            Fills all beverage orders in a timely and efficient manner
5.            Complete compliance with all safe alcohol service laws, as well as company policies and                procedures with regard to alcohol service, including carding all guests under age 40
6.            Maintains standards to ensure profitability without sacrificing quality control practices.
7.            Knowledge and use of proper sanitation procedures at all times
8.            Exercises team work with other staff
9.            Abides by The Columbia Club standards, policies and procedures and safety rules at all times
10.          Reports to work on time, well groomed and properly attired
11.          Conducts self in a professional and respectful manner towards guests, fellow employees and         management at all times
12.          Maintains confidentiality of all Columbia Club activities, policies and procedures
 
VIII.      Work Environment
1.            Fast Pace
2.            Can be stressful
 
IX.         Overtime or other aspects of the job
1.            Overtime is required on an as needed basis
2.            Must be able to work some weekends and holidays
 
X.           Reports to
Banquet Captain & Director of Banquets
 
XI.         Supervises
No supervisory duties are included in this position.

 
Click here to download an Employment Application. You may drop off your completed application in person at the Club’s Employee Entrance/Security Office located in the back alley accessible from Pennsylvania or North Meridian Street. Or, you may email a cover letter and resume to the Human Resources Department – slongerich@columbia-club.org, with the job you are applying for in the subject field.



Director of Human Resources
Stephanie Longerich
slongerich@columbia-club.org