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

Banquet Manager

I.            Position
Banquet Manager
 
II.           Job Summary (Essential Functions)
Responsible for the banquet service function in the club. Supervise banquet service personnel to assure member and guest satisfaction through proper food and beverage service and presentation. Maximize the club’s profitability from the catering function.
 
III.         Job Tasks (Additional Responsibilities):
Works with the catering manager, banquet chef and others to schedule and coordinate personnel requirements for private functions.
Develops detailed plans for each catered event in conjunction with the club’s function committee (Executive chef, banquet chef, catering manager and executive housekeeper, as necessary).
Serves as liaison between banquet service personnel and other staff members on the club’s function committee.
Handles linen orders and special food and beverage items as needed.
Diagrams buffet tables, guest tables and other function room set-up needs for special events.
Holds pre-function meeting with servers 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 in the preparation of the marketing plan and annual budget to increase the profitability of the banquet operation; monitors performance against budgets; recommends corrective actions as necessary to help assure that budget goals are met.
Assures proper inventory of all banquet service equipment and supplies to meet required needs.
Acts as head waiter at special, private functions and may greet and seat guests as necessary.
Handles member and guest complaints about banquet events.
Hires, trains, supervises, schedules and evaluates banquet service staff.
Regularly inspects all front- and back-of-the-house service areas and equipment to assure that sanitation, safety, energy management, preventive maintenance and other standards for the department are met.
Assures that all functions are properly staffed in accordance with the approved banquet staffing schedule.
Assures the neatness, cleanliness and safety of all banquet areas.
Participates in scheduled staff and management meetings.
Assumes closing manager or manager on duty responsibilities when assigned.
Conducts after-event evaluations 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 for billing.
Plans professional development and training activities for staff.
Assures that state and local laws and the club’s policies and procedures for the service of alcoholic beverages are consistently followed.
Develops and documents standard operating procedures for banquets.
Ensures the proper cost and revenue controls for all banquet alcoholic beverage service.
Assures that banquet event closing procedures are followed.
Makes recommendations for the replacement and upgrading of banquet service equipment.
Performs other tasks as requested by the Food and Beverage Director and General Manager.
 
IV.         Qualifications
1.            State law requires a minimum of 21 years of age for alcoholic beverage service
2.            Three years experience as a Banquet Manager in a hotel catering facility with a strong reputation            for social as well as corporate catering.
3.            Must have professional appearance and attitude
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 Effectively present information in one-on-one and small group situations to guests and            other employees of the organization
7.            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.  This includes experiential knowledge for management of people, complex               problems, efficient sales activities and food and beverages management
2.            Requires ability to investigate and analyze current activities and indicating logical conclusions and recommendations
3.            Three years in a related position with a large volume catering company or other organizations (s)
 
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.            Complete compliance with all safe alcohol service laws, as well as company policies and                procedures with regard to alcohol service
5.            Maintains standards to ensure profitability without sacrificing quality control practices
6.            Knowledge and use of proper sanitation procedures at all times
7.            Exercises team work with other staff
8.            Abides by The Columbia Club standards, policies and procedures and safety rules at all times
9.            Reports to work on time, well groomed and properly attired
10.          Conducts self in a professional and respectful manner towards guests, fellow employees and         management at all times.
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
               Food and Beverage Director
 
XII.        Supervises
Banquet captains, Banquet servers, Banquet bartenders, and Banquet housemen
 
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      



 
 
 
 

Valet-2nd Shift (3-11pm) - Part Time

Valet Attendant - Part Time
 
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
 

Line Cook

I.            Position
Line  Cook
 
II.           Job Summary (Essential Functions)
Prepare food in accordance with club recipes and standards.
 
III.         Job Tasks (Additional Responsibilities)
Prepares all required items.
Sets up service units with needed items.
Prepares items that are ordered in accordance with established portions and presentation standards.
Notifies sous chef/banquet sous chef of expected shortages.
Ensures that assigned work areas and equipment are clean and sanitary.
Assists the sous chef/banquet sous chef in maintaining security and safety in the kitchen.
Maintains neat professional appearance and observes personal cleanliness rules at all times.
Sets-up, maintains and breaks down prep cook station.
Work with Sous Chef to requisition items needed to produce menu items.
Adheres to state and local health and safety regulations.
Covers, dates and neatly stores all leftover products that are re-usable.
Maintains the highest sanitary standards.
Coordinates and times orders with other kitchen operations.
Makes recommendations for maintenance, repair and upkeep of the line prep area and equipment.
Clean station at the end of shift.
 
IV.         Qualifications
1.            Minimum of 2 years of related experience or education
2.         Ability to apply common sense understanding to carry out detailed buy uninvolved written or oral   instructions
3.         Ability to print and speak simple phrases and sentences
4.         Ability to effectively present information in one-on-one and small group situations to guests and         other employees of the organization
5.         Ability to read and interpret documents such as safety rules, operating and maintenance             instructions and procedure manuals
 
V.        Certifications and Licenses
1.         No licenses required but sanitation certification preferred
 
VI.       Work Experience
1.         Previous fine dining experience
 
VII.      Competencies
 
1.         Sanitation & Safety
            Display knowledge of cleaning and sanitation methods
            Describe fire extinguisher and fie safety procedures
            Exhibit understanding of accidents and injuries (major cause, prevention)
            Know temperature danger zone
            Use and safely maintain hand tools
            Maintain safe kitchen and surroundings
2.         Knife Skills
            Identify and distinguish knife types
            Demonstrate knife sharpening skills and proper knife care
            Demonstrate basic knife cuts
3.         Large and Small Equipment
            Use measuring devices
            Identify kitchen equipment
            Use and sanitize equipment
 
4.         Recipes
            Display understanding of cooking terminology
            Read, follow and convert recipes
            Establish mise en place
            Read and understand printed orders
            Identify cuts of meat, poultry and fish
            Determine proper degrees of doneness
            Demonstrate knowledge of a roux and thickening agents
            Identify and prepare breakfast food and dairy dishes
            Identify and prepare eggs and egg dishes
 
VIII.    Work Environment
1.         Fast paced
2.         Can be stressful
3.         Can be hot and humid
 
IX.       Overtime or other aspects of the job
1.         Overtime is required on an as needed basis
2.         Must be able to work weekends and holidays
 
X.           Reports to
Sous Chef/Banquet Sous Chef
 
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