The Banquet Bartender has the responsibility of providing an outstanding meeting or banquet food and beverage experience for attendees of functions held at the hotel.  

Department

Food and Beverage

FSLA Status

Non-Exempt

Supervisory Responsibilities

None

Duties/Responsibilities

• Contributes to the departmental and property monthly goals for guest satisfaction scores by doing the job right the first time and giving exemplary service that goes above and beyond guest expectations. This is Job One for all team members. 
• Report to Banquet Captain at start of shift.
• Setup the banquet bar collecting all necessary equipment, beverages, etc. Polish glassware.  Cut garnishes.
• Provide professional and courteous service at all times.
• Takes personal responsibility to rectify guest complaints to their satisfaction. Listen actively to the guest’s complaint or concern, tell them what you are going to do, and then follow through, entering the issue in Quore and taking personal responsibility to ensure the guest is satisfied with the outcome. Never let a guest leave unhappy.  
• Maintains proper and adequate set-up of the bar on a daily basis. This includes requisitioning and stocking of all beer, wine, spirits, paper products, straws and stirrers, condiments and produce based on projections from the daily functions sheet.
• Responsible for maintaining stock, cutting, and storing of all fresh fruit and vegetable garnishes, juices and other perishables daily to insure product quality.
• Greets guests in a courteous and friendly manner, promotes and documents orders for drinks. Mixes, garnishes and presents drinks suing standard ingredient recipes and practicing prudent portion control. 
• Attends monthly departmental meetings.
• Inputs sales into a register at the point of sale and creates a check for each guest and personnel guests, including those served by other beverage servers, to maintain accountability of all beverages served.
• Practice "Teamwork" and "Clean as you Go" policies. Keeps workstation clean at all times.
• Receives cash from guests, makes any change needed, verifies validity of charges, records charges, and ensures vouchers are properly executed, in order to balance all moneys.
• Locks up and stores all beverages, food and other equipment items, deposits cash drops and secures bank.
• All Bartenders must successfully complete T.I.P.S. Training.
• Responsible for sanitation in and around the bar area.
• Read and understand all particulars of Banquet Event Orders, including start time and beverage requirements.
• After function, remove inventory and all beverage equipment to proper storage.
• Retrieve and store bar glassware to proper storage.
• Work effectively and efficiently with the banquet team.
• Expediently communicate any challenges, guest complaints or requests to the Banquet Captain. Respond to the Banquet Captain’s instructions and directions.
• Observe all safety procedures during the execution of assigned duties.
• Maintain a positive and professional attitude towards guests, co-workers and management
• Identifies leads for sales by surfacing information on guests’ companies and reasons to visit and communicate them to Sales using the specified method. 
• Adhere to safety and quality regulations and guidelines.
• Makes safety and security a top priority. Is completely trained in competent in all emergency procedures and be ready to take charge in an emergency. Is constantly aware of potential security threats and models If You See Something, Say Something by notifying the Manager on Duty or any other Manager.
• Always is alert to hazards anywhere observed in the hotel and takes personal responsibility to ensure they are corrected. 
• Maintains regular attendance in compliance with the hotel’s standards, as required by scheduling which will vary according to the needs of the hotel.
• Wears appropriate brand required uniform and name tag during all scheduled shifts.
• Performs all other duties assigned from time to time.

Required Skills/Abilities

• Must be 21. 
• Sufficient dexterity in hands to use knife, pickup glassware and bottles, scoop ice, mix drinks, and reach to retrieve stock. 
• Ability to read and follow instructions in English.
• Good verbal communication skills.
• Ability to operate cooking and food preparation equipment. 
• Nights, Weekends, and Holidays required.
• Computer skills enough to learn hotel catering system, MS office, and internet.
• Understanding of proper food handling and sanitation procedures.

Education and Experience

• Some high school coursework required.
• Prior bartending experience necessary. 
• TIPS training

Physical Requirements

• Prolonged periods standing and walking.
• Must be able to access and navigate all areas of restaurant.
• Must be able to lift up to 25 pounds at times.
• Must be able to transport 125 pounds. 
• May be required work in excessive heat and cold in association with the kitchen environment.