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
· Energetic, multi-faceted, team-oriented work atmosphere
· Uniforms (for uniformed employees)
· Reduced pricing for employee meals
· 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

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 plus
Valet 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 basis
Must 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
 

Housekeeper

I.  Position:
  • Housekeeper
II.  Job Summary (Essential Functions):
  • Clean all guest rooms.
III.  Job Tasks (Additional Responsibilities):
  • Stocks room attendant’s cart and hand caddy.
  • Strips and remakes beds with fresh linen.
  • Empties wastebaskets.
  • Cleans guestrooms.
  • Wipes all window sills, walls and light switches.
  • Dusts all furniture and fixtures.
  • Checks lamps for burned out light bulbs.
  • Puts comment card and room service menu on desk; makes sure all phone books are in the night stand.
  • Checks drapes for missing hooks.
  • Wipes mirrors and windows.
  • Checks heating and air conditioning unit for proper operation.
  • Changes mattress pads and blankets, if needed.
  • Restocks all stationary.
  • Cleans and sanitizes toilets.
  • Washes tiles, tub, shower walls and fixtures.
  • Wipes shower curtain.
  • Cleans sink and fixtures.
  • Cleans walls, baseboards and floor.
  • Restocks towels, wash cloths, soap, glasses and other supplies and amenities.
  • Reports when guestrooms are clean and ready for Housekeeping Supervisor inspection.
  • Attends staff meetings.
  • Performs other appropriate tasks assigned by the Housekeeping Supervisor.
 
IV.  Reports to:
  • Housekeeping Manager, Housekeeping Supervisor
V.  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.

 

Banquet Bartenders

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.

Dishwasher

Dishwasher

Job Summary (Essential Functions)
Wash and properly store all cooking utensils, china equipment, flatware and glassware.

Job Tasks (Additional Responsibilities)
  • Washes all wares in dishwashing machine or by hand according to the highest sanitation standards.
  • Polishes all silverware, platters and chafing dishes.
  • Collects trash from kitchen areas; empties garbage cans and washes and re-lines with new bags; breaks down boxes, crates and removes debris.
  • Examines garbage for misplaced silverware, dishes, glassware and other reusable items.
  • Washes and polishes all stainless steel in the kitchen including shelves, dish cabinets, ice machines, coffee area, refrigerators, walk-ins, etc.
  • Washes and cleans receiving, trash and other kitchen-related areas.
  • Sweeps and mops kitchen floors.
  • Stores all dishes and other wares in proper areas.
  • Cleans dish machine and dish area after each meal period.
  • Performs other tasks such as assisting in food preparation, storing foods after delivery and cleaning coolers, freezers and storerooms.
  • Transfers supplies and equipment between storage and work areas.
  • Handles all china and glassware carefully to minimize breakage.
  • Continuously inspects floors in kitchen areas to assure they remain clean, dry and clear of debris.
  • Assists in completing weekly kitchen cleaning and maintenance list.
  • Cleans and safely stores all brooms, mops and other cleaning equipment in proper places.
  • Uses all chemical cleaning supplies in a safe and careful manner.
  • Helps food servers by prioritizing the washing of specified service items.
  • Understands and consistently follows proper sanitation practices including those for personal hygiene.
  • Attends staff meetings.
  • Performs other appropriate tasks assigned by management.

Qualifications
  • Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions
  • Ability to print and speak simple phrases and sentences
  • Ability to read and interpret documents such as safety rules, operating and maintenance instructions and procedure manuals

Competencies
  • Sanitation and Safety
  • Display knowledge of cleaning and sanitation methods
  • Describe fire extinguisher and fire safety procedures
  • Exhibit understanding of accidents and injuries (major cause, prevention)
  • Use and safely maintain hand tools
  • Maintain safe kitchen and surroundings
  • Maintain proper wash rinse and sanitize temperatures
  • Large and Small Equipment
  • Identify kitchen equipment
  • Use and sanitize equipment
  • Use and cleaning of dish machine
  • MSDS sheets
  • Maintain cleanliness of dish machine and racks

Overtime or other aspects of the job
Overtime is required on an as-needed basis
Must be able to work weekends and holidays

Reports to Executive and Banquet Chefs

Benefits:
  • 401(k)
  • 401(k) matching
  • Dental insurance
  • Disability insurance
  • Health insurance
  • Life insurance
  • Paid time off
  • Retirement plan
  • Vision insurance

Schedule:
  • 8 hour shift
  • Day shift
  • Monday to Friday
  • Night shift
  • Weekends

Maintenance

I.        Position
Maintenance Level 1
 
II.        Job Summary (Essential Functions)
Maintain clubhouse equipment.
 
III.       Job Tasks (Additional Responsibilities)
1.              Maintains and makes general repairs to the plumbing fixtures, furniture, woodwork, electrical systems, appliances, elevators, ventilation systems and building structures of the club.
2.              Conducts repairs to plumbing, such as leaking pipes and faucets and clogged drains.
3.              Performs various duties involving painting, plumbing, carpentry and electrical work.
4.              Maintains the air conditioning, refrigerators, ice makers and pool pumps.
5.              Performs routine preventive maintenance (PM) required by club’s PM procedures.
6.              Installs tile, drywall; makes grouting repairs, patches walls and paves brick.
7.              Repairs small motors.
8.              Attends departmental staff meetings.
9.              Completes other appropriate assignments made by the maintenance and repair manager.
 
IV.       Qualifications
1.         Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions
2.         Ability to print and speak simple phrases and sentences
3.         Ability to read and interpret documents such as safety rules, operating and maintenance    instructions and procedure manuals
4.         Skilled in the use of hand and power tools
5.         Basic knowledge in building systems
6.         Experience in minor carpentry, painting, electrical, plumbing, tile, small machines and appliances
 
V.         Certifications and Licenses
1.         None needed
 
VI.       Work Experience
1.         Must have at least 3 years of practical maintenance and basic knowledge of mechanical problems
2.         High School diploma or general equivalence diploma (G.E.D.)
 
VII.      Competencies
 
1.         Knowledge and use of proper sanitation procedures at all times
2.         Exercises team work with other staff
3.         Abides by The Columbia Club standards, policies and procedures and safety rules at all times
4.         Reports to work on time well groomed and properly attired
5.         Conducts self in a professional and respectful manner towards guests, fellow employees and          management at all times
6.         Team dynamics – Empowerment, collaboration, motivation and enthusiasm – effectively leads,     coaches, trains and motivates people to follow established engineering standards
7.         Some knowledge of plumbing, HVAC, construction, electrical, computers, phone systems,          building controls, preventative maintenance, safety and state regulations
 
VIII.     Work Environment
1.         Fast Pace – sense of urgency needed
2.         Can be stressful
3.         Extreme heat at times
 
IX.       Overtime or other aspects of the job
1.         Must be available and willing to work a flexible schedule
2.         Must be available to work some weekends and holidays
3.         Overtime is required on an as needed basis
 
V.         Reports to Chief Engineer
 
V.         Supervises
No supervisory duties are included in this position. 
 
 

 

Front Desk Agent

Job Purpose:
Serves guests by completing registration; controlling room assignments.

Duties:
  • Welcomes guests by greeting them; answering questions; responding to requests.
  • Registers guests by obtaining or confirming room requirements; verifying preregistration; assigning room; obtaining information and signatures; issuing door cards.
  • Establishes credit by verifying credit cards or obtaining cash.
  • Directs guests to room by showing location on hotel map; calling bellhop.
  • Conveys information to guests by receiving and transmitting messages, mail, facsimiles, packages, etc.
  • Provides information to guests by answering inquiries regarding hotel and other services guests may require, such as entertainment, shopping, business, and travel.
  • Maintains records by entering room and guest account data.
  • Collects revenue by entering services and charges; computing bill; obtaining payment.
  • Makes hotel and other reservations by entering or telephoning requirements; checking availability; confirming requirements.
  • Secures guests' valuables by placing valuables in safe deposit box.
  • Contributes to team effort by accomplishing related results as needed.

Skills/Qualifications:
Customer Service, People Skills, Quality Focus, Professionalism, Energy Level, Multi-tasking, Dependability, Thoroughness, Phone Skills, Data Entry Skills, Listening

Line Cook

Position
Line Cook | 2nd Shift Tuesday-Saturday

Job Summary (Essential Functions)
Prepare food in accordance with club recipes and standards.

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.

Qualifications
  • Minimum of 2 years of related experience or education
  • Ability to apply common sense understanding to carry out detailed buy uninvolved written or oral instructions
  • Ability to print and speak simple phrases and sentences
  • Ability to effectively present information in one-on-one and small group situations to guests and other employees of the organization
  • Ability to read and interpret documents such as safety rules, operating and maintenance instructions and procedure manuals

Certifications and Licenses
  • ServSafe preferred

Work Experience
  • Previous fine dining experience
Competencies
  • 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
  • Knife Skills
  • Identify and distinguish knife types
  • Demonstrate knife sharpening skills and proper knife care
  • Demonstrate basic knife cuts
  • Large and Small Equipment
  • Use measuring devices
  • Identify kitchen equipment
  • Use and sanitize equipment
  • 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
Work Environment
  • Fast paced
  • Can be stressful
  • Can be hot and humid

Overtime or other aspects of the job
  • Overtime is required on an as needed basis
  • Must be able to work weekends and holidays

Reports to
Executive Chef
Supervises

Benefits:
  • 401(k)
  • 401(k) matching
  • Dental insurance
  • Disability insurance
  • Health insurance
  • Life insurance
  • Paid time off
  • Vision insurance

Schedule:
  • 8 hour shift
  • Night shift
Supplemental Pay:
  • Bonus pay

COVID-19 considerations:
  • All staff are wearing masks and gloves while working. Cleaning procedures have been put in place.

Education:
  • High school or equivalent (Preferred)

Experience:
  • Cooking: 2 years (Required)
  • Restaurant Experience: 2 years (Required)
Click here to download an Employment Application. You may drop off your completed application in person at the main entrance of the Clubhouse located at 121 Monument Circle.  Appropriate dress attire is appreciated. Or, you may email a cover letter and resume to the Human Resources Department – Alisha Phoenix at aphoenix@columbia-club.org, with the job you are applying for in the subject field.  Applicants may also apply through Indeed or Monster.



Human Resources
Alisha Phoenix
aphoenix@columbia-club.org