Bartender

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process. Department – Food and Beverage Reports to – Food and Beverage Manager What’s the job? As Bartender, you’ll be Responsible for dinner and drink service for our guests and ensure a quality dining experience for them as well as provide a safe, clean and healthy environment. This includes well‑cooked, quality food, pleasing presentation whilst delivering memorable guest experiences. You’ll ensure compliance with all relevant health and safety regulations and procedures. Guest Experience Maintain and clean an inviting guest dining area. Engage, connect and build rapport with guests to enhance guest satisfaction. Safely serve alcoholic drinks to guests age 21+. Ensure all food and beverage facilities, including restaurant/bar and banquet/meeting spaces are clean and properly stocked to anticipated business volume. Ensure all food and beverage equipment is in operational condition and regularly cleaned. Establish and achieve quality and guest satisfaction goals. Work with F&B Manager to ensure the highest level of guest satisfaction. Ensure consistent adherence to brand standards/recipes and promotions. Knowledge of all menu items and ingredients. Work with other departments to ensure guest satisfaction. Follow all local, brand, and Opal health and safety regulations and procedures. Cost Control Effectively manage and control all food and beverage expenses, including restaurant/bar, breakfast service, labor, overtime, food and market, supplies, etc., enforce Opal’s procurement guidelines. Routinely order food and supplies based on Opal’s inventory standards. Ensure all alcohol is properly measured and poured. Continually seek and implement cost saving strategies. Develop and carry out action plans to be environmentally conscious by taking steps to reduce the hotel’s carbon footprint. Make sure food and drinks are secure and stored safely - always keep stock replenished to minimize waste. Understand and operate within the hotel’s F&B budget. Understand guest trends and preferences for supply. Revenue Generation Drive promotions that deliver great dining experiences for guests at a good value. Bring any ideas that could enhance revenue to the Food and Beverage Manager. Make sure credit and financial transactions are handled securely. Understand and be knowledgeable about the full dining and drink menu, ingredients, and offer recommendations. Provide friendly and courteous service. Ensure all service tickets are entered accurately into the POS system. Leadership Motivate, coach / mentor other food and beverage team members, be a team player. Demonstrate a high level of integrity, take ownership of personal and team actions, communicate effectively, promote collaboration, nurture a positive, professional work environment and adhere to Opal’s Standard Operating Procedures. Controlling and disturbances at the restaurant/bar and knowing when to refuse further alcohol to a guest. Requirements High school diploma or higher-level education. 2 years related bartending experience. TIPS certified is strongly preferred (or obtained within 90 days of employment). Must speak fluent English (other languages preferred). ServSafe, CPR, and/or First Aid certification is preferred. Requires lifting, bending squatting, and physical labor, standing, walking, and reaching over head, and good speaking skills. Must be able to physically lift, push or pull a minimum of 50 lbs. Candidates must be able to tolerate cleaning and other chemicals daily. Also, the position may have exposure to allergens such as peanuts, chemicals etc. Specific Responsibilities Be proficient in the use of the property management system, inventory system. Complete all brand standard and Opal required training within 30 days of hire. Perform daily opening and closing cleaning procedures. Have a good understanding of all of hotel operating procedures including but not limited to liquor laws. Maintain cash drawer and report any overages or shortages to the Food and Beverage Manager immediately. Arrive and depart on time for each scheduled shift. Maintain a clean and professional uniform by Brand and Opal standards. Notify F&B Manager if any food or supplies are out or running low. Be proficient in the use of all food and beverage equipment such as all kitchen equipment, refrigeration units, coffee machine, etc. Maintain all equipment, conduct regular inventories as per standard operating procedures, and maintain food and beverage supplies at par. Be knowledgeable about the restaurant/bar menu and banquet offerings. Inform the Food and Beverage Manager of any unique situations, or unusual developments in food and beverage operations. Handle guest complaints effectively and hospitably, in accordance with Opal and Brand standards. Be willing and able to work any shift, including nights and fill in when other employees are not able to work their scheduled shift. Promote goodwill by being courteous, friendly, and helpful to guests, managers, and all other associates. Other ad-hoc duties - unexpected moments when we have to pull together to get a task done. Mix and serve alcoholic, non-alcoholic, and coffee barista coffee drinks to guests according to hotel specifications, courteously and efficiently, adhere to Brand Standards. Prepare food items using simple recipes and the utilization of the TurboChef cooking system. Light food cooking and preparation in the kitchen to include but not limited to the use of a fryer, stovetop and oven for bar food. Open/Close and stock liquor, bar, and coffee products. Willing to take ownership and accountability for the team. Good listener. Good team player. Empathic and tolerant. Punctual. Consistent and congruent. Rational, prudent and practical. Willing to work on weekends and holidays. Well-groomed and professional appearance. Performance Standards Performance shall be measured by the following: Brand Quality Audit (QA). Associate Standard Index (ASI). The statements in this job description are intended to represent the key duties and level of work being performed. They are not intended to be ALL responsibilities or qualifications of the job. #J-18808-Ljbffr