The Concessions Barista is primarily responsible for preparing hot and cold beverages such as coffee and teas, ensuring all service meets Club standards. Additionally, the Barista delivers product to each concessions line, checks quality control at the stand and keeps work station clean to ensure a sanitary and safe work environment. Concessions Baristas must be able to lift up to 50 pounds.

The Concessions Beverage Attendant is primarily responsible for preparing and serving beverages, ensuring all service meets Club standards. Additionally, the Beverage Attendant ensures cleanliness, assists with deliveries, maintains efficient operation of beverage area, monitors inventory and maintains accurate usage records. Beverage Attendants must be at least 18 years of age.

The Concessions Cashier is primarily responsible for processing the sales transactions for patrons’ purchases, ensuring all service meets Club standards. Additionally, the Cashier greets in a courteous manner, operates the Point of Sale equipment, scans items into the computer system, processes payments, requests signatures and provides transaction receipts. Concessions Cashiers must be at least 18 years of age.

The Greeter is primarily responsible for welcoming patrons to a specific Concessions operation, ensuring all service meets Club standards. Additionally, the Greeter learns surrounding locations including restrooms, first aid, score boards, condiment stands, exits from course, pairing sheets and nearby golf holes that patrons may request. This position assists the Stand Supervisor in determining the time to be posted on Awareness Signs.

The Material Handler is primarily responsible for the resupply of concessions food and products to the stands, ensuring that all service meets Club standards. Additionally, the Material Handler loads and unloads trucks, maintains a clean environment, monitors product ensuring that no product is unattended and operates a golf cart and/or full-sized vehicle, following all legal and Club safety regulations. Material Handlers must have a valid driver’s license and be able to lift up to 50 pounds.

The Overnight Sandwich Maker is primarily responsible for preparing and assembling sandwiches according to Club recipes during overnight shifts, ensuring all service meets Club standards. Additionally, the Sandwich Maker sets up, maintains and breaks down work stations, ensures work area is clean and sanitary, properly stores all leftover products and notifies Chef of any shortages and/or malfunctioning equipment. Overnight shifts are generally 7:00 pm – 9:00 am.

The Barback is primarily responsible for aiding the Bartender through set up, break down and restocking of all alcohol, glassware and bar products, ensuring all service meets Club standards. Additionally, the Barback maintains ice levels, restocks the bar, collects and cleans empty glassware, prepares and restocks garnishes, secures all alcohol products, empties trash and ensures safety, cleanliness and sanitation of the bar. Augusta National’s practice requires that Barbacks be at least 18 years of age and can lift up to 30 pounds.

The Bartender is primarily responsible for preparing and serving alcoholic and non-alcoholic beverages, ensuring all service meets Club standards. Additionally, the Bartender inventories all products to ensure sufficient stock is maintained, prepares garnishes, stocks glassware, paper products and ice, secures all alcoholic beverages nightly, reports violations and ensures that safety, accident, sanitation and emergency policies are consistently observed. Augusta National’s practice requires that Bartenders be at least 18 years of age with previous bartending experience.

The Beverage Attendant is primarily responsible for preparing and serving non-alcoholic beverages, ensuring all service meets Club standards. Additionally, the Beverage Attendant ensures that adequate supplies are available, performs all opening and closing duties assigned by the Supervisor(s) and maintains efficient operation of beverage. This position prepares and stocks garnishes, glassware, paper products, ice and supplies, ensures that all storage equipment is working properly, reports maintenance issues, monitors and maintains specified levels of all beverages, supplies and glassware and completes appropriate paperwork for all purchase requests. Candidates must be at least 18 years of age.

The Busser is primarily responsible for clearing, cleaning and resetting dining tables, ensuring all service meets Club standards. Additionally, the Busser presets tables for service, assists Servers with table service and patron requests and ensures safety, cleanliness, sanitation and presentation of all restaurant and kitchen spaces. Bussers must be able to lift up to 30 pounds.

The Food Runner is primarily responsible for transporting all food orders to the correct tables and patrons, ensuring all service meets Club standards. Additionally, the Food Runner assists Servers with table service and patron requests, completes assigned opening and closing duties and ensures safety, cleanliness, sanitation and presentation of all restaurant and kitchen spaces. Food Runners must be able to transport up to 30 pounds.

The Guest Relations Agent is primarily responsible for performing daily operations of the Guest Services Front Desk, ensuring all service meets Club standards. Additionally, a Guest Relations Agent greets and directs all guests, coordinates services for patrons in hospitality venues, including but not limited to, transportation, hotel and dining reservations and Business Center requests, receives and routes all correspondence, maintains personal items and manages any monetary transactions.

The Housekeeping Attendant is primarily responsible for cleaning of assigned locations, ensuring all service meets Club standards. More specifically, the Housekeeping Attendant sanitizes, vacuums, dusts, checks heating and air conditioning, replenishes amenities and ensures that all safety, accident, sanitation and emergency policies are in place and consistently observed. A basic understanding of cleaning practices/supplies is preferred.

The Point of Sale Operator is primarily responsible for accurately processing food and beverage orders, ensuring that all service meets Club standards. Additionally, the Point of Sale Operator processes payments, maintains records of member charges and communicates with service staff, supervisors and the culinary team to promote and facilitate consistent service at the highest level possible.

The Receiving and Issuing Stocker is primarily responsible for receiving and issuing food products, beverages and supplies, ensuring all service meets Club standards. Additionally, the Receiving and Issuing Stocker promptly transports materials to appropriate areas, ensures proper rotation and tagging of products, maintains safety and cleanliness of work space, monitors refrigerated temperatures, assists in daily inventories and operates a golf cart and/or full-sized vehicle, following all legal and Club safety regulations. Receiving and Issuing Stockers must have a valid driver’s license and be able to lift up to 50 pounds.

The Restroom Attendant is primarily responsible for the maintenance and cleanliness of assigned restrooms, ensuring all service meets Club standards. Additionally, the Restroom Attendant displays integrity and sincerity interacting with others, maintains morale throughout lines while informing guests of wait times, cleans and sanitizes toilets, fixtures, ashtrays, urns and trash cans, sweeps, mops, cleans windows and dusts. A basic understanding of cleaning practices/supplies is preferred.

The Server is primarily responsible for providing friendly, hospitable and timely service, ensuring all service meets Club standards. Additionally, the Server maintains full knowledge of menu items, places orders into the kitchen, serves food and beverages using the proper sequence of serving techniques, remains attentive to patrons during dining experience, sets tables according to restaurant standards, ensures sanitation and presentation of restaurant spaces and completes assigned opening, closing and side duties. Augusta National’s practice requires that Servers be at least 18 years of age.

The Steward is primarily responsible for transporting, cleaning and organizing cookware, utensils, service ware and glassware, ensuring all service meets Club standards. Additionally, the Steward performs cleanup, dishwashing, collects trash, sweeps, mops, polishes and stores food and beverage supplies, all while adhering to health and safety regulations and sanitation guidelines. Stewards must be able to lift up to 30 pounds.

The Valet Attendant is primarily responsible for internal transportation of members, patrons and guests, ensuring all service meets Club standards. Additionally, the Valet Attendant parks and retrieves member and patron vehicles in specified areas as directed by management.

The Merchandise Cashier is primarily responsible for processing the sales transactions for patrons’ purchases of merchandise, ensuring all service meets Club standards. Additionally, the Merchandise Cashier operates the Point of Sales equipment, scans items, totals the transaction, requests payment and necessary signatures and provides patrons with transaction receipts with help from assigned Cashier Assistant. Augusta National’s practice requires candidates to be at least 18 years of age and be able to stand for long periods of time.

The Facilitator is primarily responsible for removing hangers, folding the product so that the cashier can easily find the hang tag and placing the products back in the bags, ensuring all service meets Club standards. Additionally, the Facilitator assists the Stockers by straightening any merchandise in the display areas.

The Greeter is primarily responsible for greeting patrons and communicating guidelines for entering the shop, ensuring all service meets Club standards. Additionally, the Greeter communicates the “No Drinks Allowed” policy prior to entering, securely seals all merchandise being brought back to the shop and directs patrons to appropriate areas of the shop, including the exit to the checkstand and shipping area.

The Stocker is primarily responsible for resupplying products from the warehouse to sales floor fixtures and displays, ensuring all service meets Club standards. Additionally, the Stocker neatly places products in appropriate locations while maintaining organization and cleanliness of floor fixtures and displays and directs patrons to other Golf Shop areas upon request. Stockers must have the ability to safely use box cutting blades and lift up to 30 pounds.

The Operations position is primarily responsible for confirming sufficient stock levels of an assigned area of the Golf Shop, ensuring all service meets Club standards. Additionally, Operations personnel manages product supply levels, communicates resupply quantities, serves as a liaison between Tournament employees and Assistant Supervisor, addresses patron/employee questions or concerns in accordance with department procedures and reports any suspicious behavior to department management. Prior experience demonstrating proficiency in developing or communicating order quantities is preferred.

The Sales Attendant is primarily responsible for presenting products to patrons, emphasizing features, fabrication and care instructions, ensuring all service meet Club standards. Additionally, the Sales Attendant greets everyone in a friendly, courteous and professional manner, offers sales assistance, assists with size selection, asks questions in order to improve the Masters Experience and learns all product locations within the Golf Shop. Prior sales experience is preferred.

The Security Host is primarily responsible for alerting law enforcement or security staff of suspicious behavior and assisting patrons, ensuring all service meets Club standards. Additionally, the Security Host monitors surroundings for prohibited items, advises patrons of entry restrictions, assists patrons with directions regarding the entry process, notifies First Aid (if necessary) and patrols assigned area. Security Hosts must be able to stand for extended periods of time.