Overview: The Bartender is responsible for the overall guest dining experience within the restaurant outlet, including but not limited to making and serving alcoholic/non-alcoholic beverages and food orders to guests according to hotel specifications, courteously and efficiently. Preparing specific drink items, table side. Collecting payments. Assisting in the maintenance of the restaurant area and equipment.

Essential Duties and Responsibilities:

• Maintain complete knowledge of and comply with all departmental policies, service procedures and standards.
• Ensure that standards are maintained at a superior level on a daily basis.
• Maintain complete knowledge of table/seat/station numbers, room capacity, hours of operation, proper table set-up and dress code of the restaurant.
• Maintain complete knowledge of all liquor brands, beers and non-alcoholic selections, correct glassware, and garnishes in the restaurant.
• Maintain knowledge of the characteristics and description of every wine/champagne by the glass and major wines on the wine list.
• Maintain complete knowledge of all menu items, prices, preparation method/time, major ingredients and quality standards of taste, appearance, texture, serving temperature, portion size, garnish, and method of presentation.
• Maintain complete knowledge of and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons, and drunk driving.
• Maintain complete knowledge of VIPs as determined by Hotel & Club Members.
• Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.
• Maintain complete knowledge of P.O.S. and manual systems.
• Complete opening side duties as assigned:
• Check the quality and amount of all restaurant stock and supplies using a checklist.
• Fold napkins.
• Requisition of all necessary supplies and transport from storeroom to restaurant.
• Set tables according to service standards
• Set up all bar condiments and beverages according to service standards.
• Ensure a sufficient supply of all bar ware for service.
• Check cleanliness and condition of assigned station and service areas; rectify any deficiencies.
• Set upside station with supplies and equipment.
• Set up and check all equipment needed for bar service
• Follow up on special arrangements to ensure compliance with such.
• Communicate any meal requirements and special requests to the kitchen.
• Check storage areas for proper supplies, organization, and cleanliness.
• Open and serve wine/champagne bottles in accordance with departmental standards.
• Serve all food courses and non-alcoholic beverage items to the guest in accordance with departmental standards.
• Anticipate guests' needs, respond promptly, and acknowledge all guests, however busy and at whatever time of day.
• Maintain positive guest relations at all times.
• Be familiar with all hotel services/features and local attractions/activities to respond to guest inquiries accurately.
• Handle guest complaints following the six-step procedure and ensuring guest satisfaction.
• Monitor and maintain cleanliness, sanitation, and assigned station and service area organization.
• Adhere to payment, cash handling, and credit policies/procedures.
• Collect and report tips at the end of the assigned shift.
• Complete closing side duties:
• Properly store all reusable goods.
• Break down all goods as specified in departmental standards.
• Clean all equipment as assigned in the side duties.
• Restock items for the next service.
• Marry and stock all condiments.
• Exhibit a friendly, helpful, and courteous manner when dealing with guests and fellow employees.
• All other duties as required.

Confidentiality: While working for the company, there will be access to a wide variety of confidential information concerning the company, guests, and associates. It is vital that all such information remains confidential and must not be disclosed to anyone outside the company, guests, and associates unless otherwise stated.

General Skills: Must be able to perform job functions with attention to detail, speed, and accuracy; prioritize, organize, and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest's 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.

Technical Skills:

• Knowledge: Ability to perform job functions with attention to detail, speed, and accuracy; ability to prioritize, organize, and follow through; ability to be a clear thinker, remain calm, and resolve problems using good judgment; ability to work well under the pressure of meeting production schedules and timelines for guests' hot food orders.
• Ability to maintain good coordination; ability to transport cases of received goods to the workstation; ability to work an 8-12-hour shift in hot, noisy, and sometimes close conditions.
• Ability to work with all products and food ingredients involved; ability to use all senses to ensure quality standards are met
• Ability to differentiate dates; ability to operate, clean, and maintain all equipment required in job functions.
• Ability to comprehend and follow recipes; perform job functions with minimal supervision; work cohesively with co-workers as part of a team.

Language: Required to speak, read, and write English, with fluency in other languages preferred.

Physical Requirements:

• Must be able to exert physical effort in transporting 20 pounds, endure various physical movements throughout the work areas, reach up and down, remain stationary at times throughout work periods, and satisfactorily communicate with guests and co-workers to their understanding.
• Kitchen Environment - constantly exposed to heat, high cold, slippery surfaces, appliances such as stove, oven, dishwasher, cooking top, and cleaning tools.

Qualifications:

• High School Diploma or an equivalent combination of education and work-related experience.
• Must have current and valid Food Handler Certificate.
• Must have a current and valid Responsible Beverage Service Certificate and Alcohol Beverage Control (ABC) Server ID Number.
• Minimum be 21 years of age to pour alcoholic beverages

Experience:

• Minimum two years experience as a Bartender.
• Hotel operational exposure (i.e., F&B) is preferred.
• Experience with a luxury or ultra-luxury property or brand preferred.

The pay scale for this position is $16.00/hour plus tips. This is the pay range for this position that the Hotel reasonably expects to pay.