F&B Bartender Lounge

TITLE:

Food & Beverage Bartender

DEPARTMENT:

Food & Beverage

STATUS:

Non-Exempt, Full Time Regular, Part Time, or On Call

SUPERVISED BY:

Director of Food & Beverage

SUPERVISES:

No supervisory responsibilities.

Bartenders will set an example of top-quality customer service by providing timely, accurate and friendly service while preparing the highest quality beverages.

ESSENTIAL DUTIES:

• Assure opening checklist is completed, and the bar area is prepared for opening.
• Great arriving guests in a friendly and courteous manner and help guests find appropriate seating.
• Guide guests ordering food & beverages from the QR’s menu, make recommendations, and answer questions regarding beverages and food preparation and specials.
• Follow stablished carding policy insuring 21 years of age for alcohol consumption.
• Assure sales of alcohol to hotel guest only, by asking for their hotel room number and their last name.
• Be knowledgeable of food preparation, ingredients, and time of preparation.
• Take food and or beverage orders in a timely manner, enter them in Micros and advised the kitchen staff of any dietary, allergies or special food preparation.
• Serve guests in a timely and courteous manner and check for guest satisfaction within 3 minutes after food or drinks have been server
• Clean and maintain your tables and area throughout your shift.
• Be a team player, assist others in the spirit of server’s comradery, for the benefit of our guest to receive superior dining experience.
• Be ready to answer in-room dining calls when assigned or working by yourself and take food & beverage orders.
• Advice in-room dining guests how long their order will take to be delivered.
• Assist with banquet events, setup, service, cleanup and storing furniture.
• Be knowledgeable of hotel amenities and hours operating of operation.
• Strong organization and problem-solving skills.
• Complete closing checklist.
• Assist in month end inventories as requested.
• Follow health department safety protocols, follow safety procedures, sanitize all tables after guest’s leave.
• Maintain cleanliness dining areas, counters, sinks, utensils, shelves and storage areas
• Restock and replenishing refrigerators, liquor cabinets according to par list.
• Perform additional duties as requested by the supervisor.
• Always use the 10/5 rule when encountering guests.
• Strong organization and problem-solving skills.
• Complete closing duties within your scheduled time.

ESSENTIAL JOB QUALIFICATIONS & COMPENTENCIES:

Proven success in the following job competencies:

• Honesty; has honest, direct, and factual communication and actions with internal and external customers.
• Collaboration; proactive in building supporting, nurturing, and service-oriented relationships with employees; works collaboratively to resolve problems and enhance productivity; Remains open to others' ideas and tries new things.
• Integrity & Loyalty; conducts self with high level of ethics and makes decisions with honest intentions that are in the best interest of the company and employees. Keeps commitments; inspires the trust of others; Works with a high level of integrity and ethically; Upholds organizational values.
• Humble; conducts self and treats all employees with respect; without arrogance, degradation, or coercion; treats all employees with equal regardless of position/status.
• Innovation; constantly searches for best practices in technology, services, and procedures. Displays original thinking and creativity; Meets challenges with resourcefulness; Generates suggestions for improving work; Develops innovative approaches and ideas.
• Analytical: Highly detail-oriented, proficient with managing, editing, analyzing large volumes of complex numerical data.
• Flexible; considers others point of view to find the best solution for customer and company; proven ability to be flexible and adapt to change; adapts to changes in the work environment; manages competing demands; changes approach or method to best fit the situation; able to deal with frequent change, delays.
• Problem Solving: Uses a professional, neutral/unbiased, and highly diplomatic inter-personal approach.
• Interpersonal: Customer focused and effective relationship-building skills; ability to effectively interact with frontline employees, Managers, Directors, Ownership
• Diversity: Strong commitment to diversity and equality in a company culture.
• Communication: Strong communication (verbal and written) and presentation skills.
• Multi-Tasking: Ability to operate under pressure in a fast-paced environment; able to deliver effective results, meet tight deadlines and targets.

EXPERIENCE:

• At least 2 years’ bartending experience, in a hotel environment will be a plus
• Must be flexible schedule and able to workdays, evenings, weekends, and holidays.
• Must be flexible to cover shifts as a server as needed.

EDUCATION:

• Safe serve Certificate.
• Lead Certificate

WORKING CONDITIONS & PHYSICAL WORK DEMANDS:

• Able to stoop, kneel, bend at the waist and reach on a daily basis.
• Able to lift and move up to 30 pounds occasionally.
• Regular and on-time attendance is critical and a must.
• Hours occasionally exceed 40 hours per week.
• Ability to stand during shifts

OTHER:

Note: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed above are representative of the knowledge, skill, and/or ability required and is not intended to be an exhaustive list of all duties, responsibilities or qualifications associated with this job.