Banquet Beverage Bartender - On Call

Description

REPORTS TO: Banquet Beverage Supervisor and/or Beverage Manager.

SUPERVISES: N/A.

WORK ENVIRONMENT:

Banquet function areas, meeting rooms and service areas.

Job involves working:

• under variable temperature conditions (or extreme heat or cold).
• under variable noise levels.
• outdoors/indoors.
• around fumes and/or odor hazards.
• around dust and/or mite hazards.
• around chemicals.
• long hours during busy season.

KEY RELATIONSHIPS:

Internal: Staff in Beverage, Kitchen/Stewarding, Banquet, Convention Services, General Cashier, Storeroom, /Purchasing and Engineering, Sales and Catering.

External: Banquet and hotel guests/visitors.

QUALIFICATIONS

Essential:

1. Minimum of 18 years of age to serve alcoholic beverages.
2. 1 year experience as a Bartender or bar back.
3. Food handling certificate.
4. Fluency in English, both verbal and non-verbal.
5. Provide legible communication.
6. Compute basic arithmetic.
7. Ability to:

• • perform job functions with attention to detail, speed and accuracy.
  • prioritize and organize.
  • be a clear thinker, remaining calm and resolving problems using good judgment.
  • follow directions thoroughly.
  • understand guests' service needs.
  • work cohesively with co-workers as part of a team.
  • work with minimal supervision.
  • maintain confidentiality of guest information and pertinent hotel data.
  • satisfactorily communicate with guests, management and co-workers in a courteous, empathetic and discreet manner.
  • maintain regular and punctual attendance.
  • adhere to Peabody grooming standards.
  • exemplify Peabody Service Excellence®.

8. Knowledge of various drinks recipes and beverage service standards.
9. Certification in TIPS Training within 60 days of employment.

Desirable:

1. High school graduate or equivalent vocational training certificate.
2. Certification of previous training in liquor, wine and food service.
3. Certification of CPR.
4. Ability to suggestively sell.
5. Ability to input and access information in the property management system/computers/point of sales system.
6. Previous guest relations training.

PHYSICAL ABILITIES

Essential:

1. Exert physical effort in transporting items weighing up to 300 pounds.
2. Endure various physical movements throughout the work areas.
3. Reach arm's length above shoulder.

ESSENTIAL JOB FUNCTIONS

1. Maintain complete knowledge of and comply with all departmental policies, service procedures and standards.
2. Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.
3. Anticipate guests' needs, respond promptly and acknowledge all guests, however busy and whatever time of day. If something is not attainable, a reasonable and courteous explanation or an estimated time frame for attaining certain products is required.
4. Maintain positive guest relations at all times.
5. Be familiar with all hotel services/features and local attractions/activities to respond to guest inquiries accurately.
6. Resolve guest complaints, ensuring guest satisfaction.
7. Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
8. Maintain complete knowledge of service requirements for assigned function including:
9. Maintain complete knowledge of and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving.
10. Maintain complete knowledge of POS and manual systems.
11. Obtain assigned bank and ensure accuracy of contracted monies. Keep bank secure at all times.
12. Complete opening side duties:
13. Transport bar unit with all supplies and equipment to assigned function area and set up in specified location. Ensure security of all bar supplies in function area.
14. Greet guests and take their orders.
15. Receive all cash or tickets before serving drinks to guest.
16. Prepare all drink orders for guests according to specified recipes.
17. Provide club service for designated beverages.
18. Serve drinks to guests.
19. Collect drink tickets where specified.
20. Issue, open and serve wine/champagne bottles; collect payment/tickets where specified.
21. Remove soiled wares from bar top and tables and place in designated area.
22. Anticipate and communicate replenishment needs promptly, ensuring no shortages throughout scheduled function time. Ensure proper authorization for additional payments as required prior to replenishing.
23. Clearly communicate last call at designated closing time to guests, Banquet Supervisor and Servers.
24. Transport bar unit with all supplies and equipment from function area to designated area and breakdown the bar. Also make sure all cash and/or tickets are secure and are not left unattended.
25. Ensure maximum usage of all supplies to attain budgeted beverage cost and to prevent waste.
26. Use all chemicals in accordance with OSHA regulations and hotel requirements.
27. Complete closing side duties:
28. Count bank at end of shift; complete designated cashier reports and drops receipts; secure bank.
29. Follow cleaning schedule.

SECONDARY JOB FUNCTIONS

1. Assist in other bar areas as assigned.

STANDARD SPECIFICATIONS

Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees or guests.

A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and requirements are essential job functions.

This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor.

This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship.

Requirements

QUALIFICATIONS

Essential:

1. Minimum of 18 years of age to serve alcoholic beverages.
2. 1 year experience as a Bartender or bar back.
3. Food handling certificate.
4. Fluency in English, both verbal and non-verbal.
5. Provide legible communication.
6. Compute basic arithmetic.
7. Ability to:

• • perform job functions with attention to detail, speed and accuracy.
  • prioritize and organize.
  • be a clear thinker, remaining calm and resolving problems using good judgment.
  • follow directions thoroughly.
  • understand guests' service needs.
  • work cohesively with co-workers as part of a team.
  • work with minimal supervision.
  • maintain confidentiality of guest information and pertinent hotel data.
  • satisfactorily communicate with guests, management and co-workers in a courteous, empathetic and discreet manner.
  • maintain regular and punctual attendance.
  • adhere to Peabody grooming standards.
  • exemplify Peabody Service Excellence®.

8. Knowledge of various drinks recipes and beverage service standards.
9. Acquire and maintain TABC Server Permit within 60 days of employment.

Desirable:

1. High school graduate or equivalent vocational training certificate.
2. Certification of previous training in liquor, wine and food service.
3. Certification of CPR.
4. Ability to suggestively sell.
5. Ability to input and access information in the property management system/computers/point of sales system.
6. Previous guest relations training.

PHYSICAL ABILITIES

Essential:

1. Exert physical effort in transporting items weighing up to 300 pounds.
2. Endure various physical movements throughout the work areas.
3. Reach arm's length above shoulder.

STANDARD SPECIFICATIONS


Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees or guests.

A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and requirements are essential job functions.

This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor.