The Banquet Bartender will take orders, prepare and serve beverages and light meals to guests, courteously and efficiently according to hotel specifications, maintain stock/supplies and cleanliness of outlet and equipment.
- Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
- Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.
- Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and 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.
- Resolve guest complaints, ensuring guest satisfaction.
- Maintain complete knowledge of all menu items, liquor brands, beers and non-alcoholic selections available in the assigned outlet.
- Maintain knowledge of the particular characteristics and description of every wine/champagne by the glass and major wines on the wine list.
- Maintain complete knowledge of designated glassware, ingredients, preparation method and garnishes for each drink.
- 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 table/seat/station numbers, room capacity, hours of operation, menus, price range and dress code of assigned outlet.
- Prepare all drink orders for guests according to outlet recipes.
- Serve drinks to guests.
- Retrieve food orders from Kitchen and serve to guests.
- Open and serve wine/champagne bottles.
- Prepare and serve cappuccino and espresso.
- Monitor and maintain cleanliness, sanitation and organization of bar top, tables, service areas and outlet itself.
- Present guest checks and process payments. Adhere to all cash handling and credit policies/procedures.
- Clean and reset bar top and tables immediately after guests depart.
- Clean glassware in glass machine/three compartment sink.
- Complete opening side duties:
- Check quality and amount of all Bar stock and supplies by using checklist.
- Complete opening inventory sheet.
- Requisition all necessary supplies.
- Transport supplies from storeroom to bar.
- Stock ice in Bar.
- Set up bottles in display cabinet and speed rail.
- Prepare garnishes.
- Stock glassware and paper supplies.
- Prepare mixes.
- Check condition and cleanliness of blender, shaker and other tools.
- Check temperature of refrigeration units and glass wash machine.
- Prepare bowls of bar snacks; place on bar when guest is seated.
- Complete closing side duties:
- Properly store all reusable goods.
- Empty and drain ice bin.
- Scrub sink.
- Remove all items from bar top and tables; place clean items in designated areas; wipe clean all surfaces of bar top and tables.
- Remove liquor and bottles from speed rail and liquor cabinet.
- Secure all liquors, beers, wines, coolers, cabinets and storage areas.
- Wipe down all bottles and surfaces.
- Clean all bar equipment and tools.
- Remove trash.
- Count all empty bottles by type and legible document such on the requisition form; attach transfer slips/spill report and place in Liquor storeroom.