Banquet Bartender

Banquet Bartender

Highgate is a premier real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in U.S. gateway markets including New York, Boston, Miami, San Francisco and Honolulu, with a rapidly expanding presence in Europe, Latin America, and the Caribbean. Highgate's portfolio of global properties represents an aggregate asset value exceeding $20B and generates over $5B in cumulative revenues. The company provides expert guidance through all stages of the hospitality property cycle, from planning and development through recapitalization or disposition. Highgate also has the creativity and bandwidth to develop bespoke hotel brands and utilizes industry-leading proprietary revenue management tools that identify and predict evolving market dynamics to drive out performance and maximize asset value. With an executive team consisting of some of the industry's most experienced hotel management leaders, the company is a trusted partner for top ownership groups and major hotel brands. Highgate maintains corporate offices in London, New York, Dallas, and Seattle.

The Banquet Bartender is responsible for the smooth, efficient, service of all banquets and meeting functions. They will set up bars area prior to the function and mix drinks for all guests and servers throughout the event while maintaining cleanliness, ensuring quality service, guest satisfaction and control over liquor inventory.

Applications will be accepted between 7/27/2026 through 8/30/2026.

Benefits

• In addition to travel discounts at our hotels, Highgate offers competitive benefits, including three pricing tiers of medical coverage, as well as Dental and Vision benefits to eligible full-time associates. All associates accrue paid sick leave in accordance with the Colorado Healthy Families and Workplaces Act. Paid time off plans may also be available to associates who qualify. The Retirement 401(k) Program is open to both full-time and part-time associates who qualify.

Responsibilities

• Perform preparatory tasks/side work duties to ensure that guests are served promptly and efficiently.
• Read and understand Banquet Event Orders (BEO) and be familiar with the bar menu of the assigned function (wine list, liquors, cocktails, etc.).
• Ensure bar menu knowledge for each function served and be able to answer guest questions accurately.
• Ensure accurate knowledge of Event details, main event contact, and VIPs.
• Prepare beverages and cocktails according to the standards, for mixing, portion control and presentation.
• Served guests according to the hotel's standards in a friendly, courteous, and professional manner.
• Follow prescribed procedures in serving liquor with care to avoid problems with intoxicated guests, and when necessary, report to management.
• Respond to guest problems, complaints, and accidents. Communicate with management, if necessary.
• Complete beverage requisitions to maintain par levels as needed.
• Clean-up banquet space after the completion of the function and ensure that all equipment and supplies are stored and re-stocked properly.
• Follow all money handling procedures when serving guests.
• Ensure overall guest satisfaction.
• Perform other duties as requested by management.

Qualifications

• High School diploma or equivalent and/or experience in hotel or a related field preferred.
• Flexible and long hours sometimes required.
• Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.
• Ability to stand during entire shift.
• Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests.
• Must be able to multitask and prioritize departmental functions to meet deadlines.
• Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner.
• Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary.
• Must be able to show initiative, including anticipating guest or operational needs