On-Call Banquet Bartender

Position Title: Banquet Bartender
Department: Banquets
Reports To:  
Date Written/Revised: June 9, 2014

POSITION SUMMARY
To prepare and serve beverages and/or food to the guests in a friendly, courteous and timely manner, resulting in guest satisfaction.  Acts as a cashier for the bar area.

EXAMPLES OF DUTIES

ESSENTIAL FUNCTIONS
Maintains proper and adequate set-up of the bar on a daily basis.  This includes requisitioning and stocking of all beer, wine and spirits, paper products, straws and stirrers, condiments and produce based on projections from the Food and Beverage department as per guest occupancy.
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, addresses the guest by name whenever possible.  Promotes and documents orders for drinks.  Mixes garnishes and presents drinks using standard ingredient recipes and practicing prudent portion control.
Processes cash, credit card and/or voucher transactions, makes change as needed, verifies validity of charges, records changes, and insures vouchers are properly executed, in order to balance all monies.
Stores and secures all beverage, food and other equipment, deposits cash and vouchers, drops and secures bank.

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions.
Performs general cleaning tasks using standard property cleaning products as assigned by your supervisor to adhere to health standards.
Perform other duties and responsibilities as requested (i.e., special guests requests, cross-training)
Must adhere to all state, federal and corporate liquor regulations pertaining to serving alcoholic beverages to minors and intoxicated guests to insure all laws are being followed.
Other duties as assigned, including: assisting security with disorderly guests and reporting any suspicious persons or activity immediately

Basic mathematical skills necessary to operate a cash register make change, total guest checks, count total bank, prepare cash drops, total all other charges and understand portion sizes.
Basic English language writing skills necessary for completion of requisitions, balance sheets and vouchers.
Sufficient manual dexterity in hands in order to use a knife to make garnish, pick up glassware and bottles, scoop ice, mix drinks and reach overhead to retrieve stock.
Ability to read, speak and understand the English language in order to communicate with guests and take orders.
Ability to remember, recite and promote the variety of menu items.
Ability to operate a keyboard and point of sale procedures to pre-check an order and close out a check.
Ability to work standing and work in confined spaces for long periods of time.