Bartender

Food & Beverage Service Position

Essential Duties and Responsibilities:

The following duties to be assigned as directed by the Director/ Food & Beverage Manager/Food & Beverage Supervisor.

• Reports to work in proper uniform according to the scheduled time.
• Follows instructions for each event as given by the managers and captains of Food & Beverage
• Set up, break down, stand sheet counts, inventory when required, and service of all designated bars, bar kits
• Assist with collecting, polishing and set up of all bar equipment to include wares, equipment, glassware and serving pieces
• Serves alcohol under the ASM Global SAVOR Safe guidelines
• Handles all forms of payment and inventory according to company policy; sells all food & beverage and retail as assigned by managers
• Accurately completes assigned paperwork
• Works in all Catering, Concessions, Food Trucks, Golf Rental and Restaurant outlets
• Possible off site catering events
• Assists with preparing garnishes, bar kits, beverages, condiments etc.
• Assists with cleaning all banquet equipment including cleaning and deep cleaning equipment and bars as assigned
• Execute the logistics of delivery of all bar needs to prospective functions and outlets including preparation and set up of event room and dishing area when necessary
• Prepares and builds beverage needs as instructed by the Food &Beverage Manager and or Banquet Captain
• Removes trash before, during and after events to the proper receptacle as instructed by manager
• Ensure bar and beverage areas are kept sanitary and clean for guests before and after events
• Attends pre-function meetings for briefing of event details and any line ups by managers or captains
• Directs bar backs (if applicable) when stock is needed
• Creates back up stock before event per manager
• Always provides friendly and courteous customer service to guests and co-workers
• Remains at assigned station and performs duties as assigned according to each event
• Reports any customer service and or/complaints to Banquet Captain and/or F & B Managers
• Breaks down equipment after each event ensuring it is clean for the next day
• Cleans and returns all serving pieces to their proper storage area
• Adheres to strict grooming standards and policies of the company
• Flows service standards, procedure, and guidelines.
• Delivery, set-up and breakdown of all equipment and food & beverage as assigned to prospective functions and all outlets
• Deep cleaning as assigned
• Cleans all banquet wares efficiently and safely
• Removes debris from prospective banquet areas after events show ready for the next day
• Takes trash to proper receptacles and uses proper disposal methods, for trash and composting containers
• Deep clean and sanitizing equipment as assigned
• Quick with counting and simple arithmetic
• Follows all food safety instructions, HACCP, Food Code, Liquor Laws and Legends Global Alcohol service guidelines notifies management when issues arise in regards to alcohol service per SAVOR Safe training
• Works efficiently with a production schedule, to meet business demands as directed for all of the venue spaces as directed by F & B leadership
• Provides the highest quality service to guests, temp staff co-workers, always
• Train and supervise employees / temp labor under his/her supervision
• Assists with opening, closing and months end inventory counts, and duties as assigned
• Assists with end of year wares and equipment counting and maintains and organizes all wares in their proper storage area
• Sets up side stations and completes side work prior to events
• Maintains a sanitizer bucket at proper dilution, always
• Ensures all products are properly wrapped, labeled, and dated
• Operates equipment (coffee, tea, bar equipment) according to use and safety instructions
• Keeps work area clean, organized, and sanitary
• Cleans and organizes workstation at end of shift to ensure safety guidelines are maintained and the stand/ station is ready for the next shift
• Practices FIFO (First in First Out) for all products to ensure proper rotation
• Attends and participates in Food Production meetings as instructed
• Performs all skilled labor as classification dictates
• Leads by example, represents with a polite and can-do attitude
• The use of cell phones is prohibited during setup and peak times when guests are present in the building.
• Other duties as assigned by the Director of Food & Beverage and/or F & B Manager

Supervisory Responsibilities:

Directly works with other outlets and temp labor as directed. Responsibilities include training employees as well as planning, assigning, and directing work, as required by F & B Manager. Works closely with all F & B managers and catering staff.

Qualifications:

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

Free Employee Parking