JOB POSTING IS EXPIRED
Banquet Bartender

Job Overview

PURPOSE AND PERFORMANCE GOALS

Responsible for bar set-up, mixing of drinks, service and clean-up for Banquet bar functions.  Prepares and serves alcoholic and non-alcoholic beverages, hospitably and efficiently. In doing so, is expected to direct all efforts toward guest satisfaction and profit maximization. Takes pride in all aspects of service, quality, appearance, and cleanliness.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Essential duties and responsibilities include the following (other duties may be assigned):

• Adheres to all facility standard policies and procedures.
• Performs all guest contact activities in a cordial, efficient and professional manner at all times, maintaining a commitment to guest satisfaction.
• Maintains a cooperative, team-like attitude in working with supervisors and fellow associates (both within the department and in other departments), to help achieve our common goals of maximizing guest satisfaction and profit margins.
• Checks with Captain(s) and Banquet Manager for required setup and type of service assignment.
• H bar set up and “ready to go” 15 minutes before the function is scheduled to start. Responsible for putting portable bar in room when necessary.
• Performs cashier duties, when required.
• Prepares and serves drinks per company standards, policies, and procedures.
• Never leaves bar during a function, unless properly relieved by another bartender or the Captain.
• Courteously receives all guest requests. If request or is beyond the scope of responsibility, the request over to the Captain.
• in a clean and organized
• Breaks-down and thoroughly cleans the bar, after functions are over and guests have left the room. Removes bar from room and takes to holding area.
• At the end of the shift, helps Banquet Servers clear the room of all glassware, centerpieces, and other props.
• May be asked to perform Banquet Server duties during closed bar times.
• Prepares a liquor requisition to stock bar area. Keeps liquor store room organized and clean.
• Completes tip declaration form prior to leaving shift. Reports all tips.

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.  The requirements listed below are representation of the knowledge, skill, and/or ability required.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION AND/OR EXPERIENCE

High school diploma or GED.  6 months serving and bartending experience.

LANGUAGE SKILLS

Must be able to communicate clearly with guests, customers, supervisors and fellow employees.

MATHEMATICAL SKILLS –

Must be able to calculate amounts and apply basic addition, subtraction and multiplication.

REASONING ABILITY

Must be able to analyze routine data to make appropriate judgments regarding banquet processes. Must be able to use appropriate judgments as it pertains to supervisory duties.

CERTIFICATES, LICENSES, REGISTRATIONS

BASSET – Beverage Alcohol Seller and Server certificate

PHYSICAL DEMANDS

Practices written safety standards and rules at all times.  The physical demands described here 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 of this job

Must be able to lift/push/pull 50 pounds.  Required to walk, stand, bend, crouch, kneel, reach, grasp, and feel.

HOURS

Due to the business demands of the hospitality industry, and the fact that the Resort provides guest services 24 hours a day, 7 days a week, any employee may be required to work rotating shifts, including weekends, night shifts, and/or overtime.  Also, depending on business demands, hours may be reduced at any time.