Lead Bartender / Full Time / Banquets

Job Summary

Responsible for the support of the banquet beverage department with administrative and operational functions. The work includes maintaining active communications with leaders, colleagues and line level bartenders for the coordination and implementation of various bar setups, SOP’S, Bar designs, weekly ordering of B/L/W, and daily maintenance, to include monthly inventory.

Responsibilities

• Maintain complete knowledge of:
  • All liquor brands, beers and non-alcoholic selections available in all Tiller, Tidemark and, In-Room Dining.
  • Designated glassware and garnishes for drinks.
  • All bar menu items, preparation method/time, ingredients, sauces, portion sizes, garnishes, presentation and prices.
  • Correct maintenance and use of equipment.
  • Work with the team members in Hanger to ensure delivery and timing of all requested bar and inventory items.
  • Order all B/L/W for the Tiller restaurant, the liquor room and for other outlets, working closely with Beverage Manager with understanding the ordering process, and to ensure all product is available on a weekly basis and we have enough product during service.
  • All department policies/service procedures.
• Maintain complete knowledge and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving. Take BABLO certification and become certified within 30-days of employment.
• Check storage areas for proper supplies, organization and cleanliness. Ensure that transfer slips and spill sheets, bottle for bottle system are filled out and distributed in accordance with departmental standards.
• Inspect quality and amounts of garnishes, ensuring agreement to departmental standards, inform supervisor/manager of respective outlet.
• Inspect bar set-ups; check for cleanliness, neatness and agreement to departmental standards, to include Tidemark Terrace, and Tiller lounge; inform deficiencies with respective personnel.
• Inspect, plan and ensure that all materials and equipment are in complete readiness for service; rectify deficiencies with respective staff.
• Monitor set-up and service, ensuring agreement to hotel standards, of all banquet functions.
• Anticipate guests' needs, respond promptly and acknowledge all guests, however busy and whatever time of day and always Promote positive guest relations.
• Monitor and maintain cleanliness and working condition of departmental equipment, supplies and work areas to include Tidemark Terrace, and Tiller lounge and liquor room and wine room.
• Ensure all accurate consumption and billing of bars is correct and charged
• Review status of assignments and any follow-up action with on-coming manager.
• Comply with all corporate beverage standards.
• Ensuring bar standards are met regarding amount of bar staff needed to run shifts as business needs dictate.

Additional Responsibilities

• Facilitate and participate in Monthly, quarterly, and yearly scheduled inventories.
• Attend designated meetings, menu and wine tasting.
• Ability to exert physical effort in transporting equipment and wares, at least 40lbs from the resort and Hanger.
• Ability to interact positively with intoxicated and/or problem guests, and document it in Company bar log book.
• Ability to ensure security and confidentiality of staff, guest and hotel information.
• Ability to work without direct supervision, but total accountability with bar standards and hotel expectations.

Qualifications

• Essential:
  • High school graduate, some college.
  • Minimum 21years of age to serve alcoholic beverages.
  • At least 4 years of Food and Beverage experience
  • Knowledge of various drinks recipes and beverage service standards.
  • Ability to satisfactorily communicate in English with guests, management and co-workers to their understanding.
  • Ability to provide legible communication.
• Desirable:
  • Certification of previous training in liquor, wine and food service.
  • Certification in C.P.R. & First Aid
  • Computer training.
  • At least 2 years of Luxury and Banquet experience
  • Food handling certificate
• Essential Skills:
  • Ability to ensure hotel's standards, policies and procedures are complied with by all beverage staff.
  • Ability to prioritize and organize work assignments, delegate work.
  • Ability to be a clear thinker, analyze and resolve problems using sound judgment.
  • Ability to focus attention of details.
  • Ability to suggestively sell menu items, beverages and wines.
  • Ability to input and access information into
  • Ability to compute basic mathematical calculations.
  • Familiarity with cocktails recipes and standardize drinks
  • Current certification in TIPS and BABLO, alcohol awareness program

Needed Attributes

Employees must fulfill their performance standards for this position and comply with policies, rules and procedures of the Hotel, including those set out in the Employee Handbook or otherwise communicated (verbally or in writing) to employees. The job description is intended to describe the general nature and work responsibilities of the position. This job description and duties of this position are subject to change, modification and addition as deemed necessary by the Hotel. Employees are required to comply with supervisory instructions and perform other job duties, responsibilities and assignments requested by supervisors, managers or other Hotel Officials.

We are an equal opportunity employer and prohibit discrimination/harassment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.