Banquet - Bartender (On-Call)

POSITION SUMMARY

As an integral part of a team, the Banquet Bartender is responsible for continuously looking for ways to improve each guest’s experience from providing exceptional guest service to taking food and beverage orders, preparing, and serving alcoholic and non-alcoholic beverages to guests courteously and efficiently according to hotel specifications.  Maintain stock, supplies and cleanliness of Banquet bar and equipment.

ESSENTIAL FUNCTIONS

Greet and acknowledge all arriving/departing guests.

Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.

Maintain complete knowledge of correct maintenance and use of equipment, using only intended equipment.

Anticipate guests’ needs, respond promptly, and acknowledge all guests, however busy, and whatever time of day.

Always maintain positive guest relations.

Be familiar with all hotel services/features and local attractions/activities to respond to guest inquiries accurately.

Resolve guest complaints, ensuring guest satisfaction, if not able refer to Banquet Manager or Captains.

Monitor and maintain cleanliness, sanitation, and organization of assigned work areas.

Maintain complete knowledge of service requirements for assigned function:

Liquor brands, beers and non-alcoholic beverages ordered.

Specific characteristics/description of wines/champagnes ordered.

Prices for specified bar selections.

Designated glassware, ingredients, preparation method, and garnishes required.

Group name, type of function, and expected attendance.

Scheduled hours of service.

Special requests/arrangements.

Location of bar in function room.

Order of service.

VIPs.

Maintain complete knowledge of and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons, and drunk driving.

Obtain assigned bank and ensure accuracy of contracted monies.  Always keep bank secure.

Complete opening side duties:

Check quality and set up designated bar stock and supplies by using checklist.

Requisition all necessary supplies.

Transport supplies from storeroom to bar set-up area.

Stock ice.

Prepare garnishes.

Stock glassware and paper supplies.

Prepare mixes.

Check cleanliness and condition of bar unit (C02 lines, soda tanks, soda guns, drain, etc.).

Check condition and cleanliness of blender, shaker and other tools.

Check the temperature of refrigeration units.

Transport bar unit with all supplies and equipment to assigned function area and set up in specified location.  Ensure security of all bar supplies in the function area.

Greet guests and take their orders, utilizing suggestive/up-selling techniques.

Ensure that all cash bar drink orders from Servers are paid to Cashiers; collect drink tickets before giving drinks to them.

Prepare all drink orders for guests according to specified recipes.

Provide club service for designated beverages; or when specified.

Serve drinks to guests.

Collect drink tickets where specified.

Issue, open and serve wine/champagne bottles; collect payment/tickets where specified.

Replace ashtrays with 2 butts with clean ashtray by using capping method.

Remove soiled wares from bar top and tables and place in designated area.

Anticipate and communicate replenishment needs promptly, ensuring no shortages throughout scheduled function time.  Ensure proper authorization for additional payments as required prior to replenishing.

Clearly communicate last call at designated closing time to guests, Banquet Supervisor and Servers.

Transport bar unit with all supplies and equipment from function area to designated area and breakdown the bar.

Prepare the consumption report promptly, give a copy to Banquet Captains, so they may be able to complete guest checks.

Legibly complete bottle transfer slips and distribute accurately.

Legibly document designated items on the spill sheet.

Ensure maximum usage of all supplies to attain budgeted beverage cost and to prevent waste.

Use all chemicals in accordance with OSHA regulations and hotel requirements.

Complete closing side duties:

Properly store all reusable goods in designated areas.

Empty and drain ice bins; return all unused glasses to the Stewarding bus station; clean sink.

Wipe clean all surfaces of bar; clean all bar equipment and tools.

Wipe down all bottles and surfaces.

Secure all liquor, beers, wines, coolers, cabinets, and storage areas.

Remove trash.

Perform all other duties as may be required or assigned.

SUPERVISORY REQUIREMENTS

Reports To:         Banquet Manager; Banquet Lead Captain / Banquet Relief Manager; Banquet Senior Captain; Banquet Captains

Supervises:        None

EDUCATION/EXPERIENCE

Minimum of 21 years of age to serve alcoholic beverages.

Minimum 2 years experience as a Bartender or Bar Back.

High school diploma or equivalent vocational training certificate, prior banquet service and guest relations experience preferred.

Any combination of education and experience which would provide the necessary knowledge, skills, and abilities to meet the minimum qualifications to perform the essential functions of this position.

LICENSES/CERTIFICATIONS

Liquor Commission Card and certification from alcohol awareness program required to serve alcoholic beverages.

KNOWLEDGE, SKILLS, & ABILITIES

Ability to anticipate guest needs; respond promptly and acknowledge all guests.

Ensure familiarity with all hotel services/features to respond to guest inquiries accurately.

Must be highly organized, detail-oriented, with the ability to multi-task.

Knowledge of various drink recipes and beverage service standards.

PHYSICAL DEMANDS

The physical demands and work environment characteristics described are representative of those that must be met by an employee to successfully perform the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Ability to exert physical effort in transporting beverages and bar supplies weighing up to 75+pounds to Banquet Function rooms.

Ability to endure various physical movements throughout the work areas such as bending, crouching; lifting 75+ lbs. 

Ability to remain in stationary position for up to 8 hours throughout work shift.

WORK ENVIRONMENT

Indoor, air-conditioned environment.

Outdoor, non-air-conditioned environment.

Exposure to variable temperature and weather conditions.

Variable noise levels.

Exposure to fumes; dusts; chemicals; and odor hazards