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Welcome!

Frenchman’s Creek Country Club experience will begin for our members and guests the moment they pass through our gate. It is therefore essential that all the Ladies and Gentlemen at Frenchman’s Creek exemplify the standards for excellence. The procedures which follow, will explain in detail the operational aspects for your jobs. More importantly, however, will be the way you carry out these action steps. The manner in which you present yourself to our members and guests will do much to set the tone for their stay.

A statement you will hear often throughout your career with Frenchman’s Creek sums up our approach very well:

“We are Ladies and Gentlemen serving Ladies and Gentlemen.”

You will always be warm, friendly, and helpful, but also professional. Our unique approach to service will set the standard for our industry. Every first class Country Club in the world will be watching us to see how we do it at Frenchman’s Creek. You have been selected from hundreds of applicants because we feel that you have the skills to meet this challenge. Congratulations, good luck and welcome to the number one Country Club in South Florida! We Are looking forward to work & continue to learn with you,

Sincerely,

Ashish Sethi Food & Beverage Director

SERVICE

Great Service is an entire chain reaction of small, intangible elements: Knowing how to be available but not intrusive, Knowing how to satisfy a need before it’s voice. We all know that if great service were really only about the quality of the beef and the temperature of the wine, it would be a snap to achieve. Rather, at the most basic level, great restaurant service is about service style. Attentiveness. When a waiter is being truly attentive, he does not question any request the customer makes - he simply assures the customer that the restaurant will do whatever it takes to accommodate the customer’s request. This might mean something as basic as preparing mashed potatoes for a customer who’s in the mood for them, even though mashed potatoes are not on the menu. Timing. The timing of a meal must be in concert with the image the restaurant projects. If everything about your restaurant promises speed, the service must never get grid locked or you may lose a customer. A reputation built on speed of service takes a long time to establish. It takes one bad experience of waiting too long to damage that reputation.

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