Banquet Bartender

To sell, prepare and dispense alcoholic and non-alcoholic beverages.  To serve the highest quality of food and beverage to the guest in a courteous manner.

• Be thoroughly familiar with all menus, beverage and wine lists, including daily specials.
• Be familiar with and follow all Pacific Palms Resort standard beverage recipes and adhere to the established pour policy without deviations.
• Minors and intoxicated persons are not to be served.  Operate within full compliance of state liquor laws and regulations.  Be thoroughly familiar with DWI prevention procedures and techniques.
• Must adhere to and enforce all control systems:
• All liquor, beer, wine and non-alcoholic beverages must be pre-checked prior to serving when not a hosted function and all charges going to master account.
• Know and follow established Master Selling Price list on all cash bars.
• Follow established requisitioning procedures for banquet bar set up.
• All Bar & Bar Set Ups are to be set and ready 15 minutes prior to noted event start time
• Bar areas are to be properly secured and locked at the end of the shift.
• Set up banquet bars utilizing banquet beverage requisition for assigned function per BEO.
• Prepare fruit (garnish) tray and make sure bar has all mixers and equipment such as pourers, strainer, shaker, etc. to prepare drinks properly.
• At the end of the function return stock counts for all beverages.
• Be accountable for all money and/or tickets on cash bars, or bars hosted by drink tickets.
• Clean banquet bar and equipment at the end of the function before returning them to the storage area.
• Never leave work without checking with a Banquet Captain.
• Maintain the following quality levels:
• Glassware is spotlessly clean
• Beverage items are properly prepared and served at correct temperature
• Attend to needs and listen to guests; take whatever action necessary to ensure guest’s satisfaction within the client’s approval.
• Keep bar area clean and organized at all times.  Clean and maintain all bar equipment
• Report for work on time, properly groomed and in correct uniform.
• Satisfactory performance with respect to time and attendance has been attained when all scheduled work shifts are attended on time and all standards of dress and appearance are adhered to.
• Satisfactory performance with respect to operations has been attained when all stocking, preparation and set up duties are completed on time.  Bar area and equipment are clean, orderly and in excellent condition.  Storeroom requisitioning is completed on time and without error on bars utilizing beverage requisition posted for the function.  All garnishes, juices and perishables are fresh and in sufficient quantity to handle expected business and comply with Pacific Palms Resort standard recipe guide.
• Bartenders must be familiar with and follow beverage recipes.
• Correct beverage prices are charged without error on all cash bars.
• All procedures for pre-check, check handling and checkout are followed without error on cash bars.
• Professional posture is maintained.
• Assistance is given to fellow employees when needed.
• All Resort policies, food & beverage policies, and liquor laws are complied with.
•  Any and all reasonable requests of management

Qualifications

• Prior experience in bartending a must.
• Bartender Training & Certification, TIPS Alcohol Certification and Food Handlers Certification are all required
• High School Diploma or equivalent GED.
• Excellent customer service practices Adherence to departmental and property standards and procedures 
• Teamwork: Works efficiently and effectively as member of a team; communicates and cooperates with banquet & property staff