Banquet Bartender Jobs

JOB DESCRIPTION

Job Responsibilities:

• Establishes par levels for all beverage areas and completes all purchase orders through Compeat based on anticipated business needs.
• Creates and manages all beverage menus with General Manager. Maintains cost and efficiency behind the bar through proper staff training, minimizing theft and over pouring prevention.
• Contributes to quality service delivery and improves the guest experience through effective management of the front of the house (FOH) staff. Related duties include: recruiting/hiring, training, reviewing, communicating and managing ongoing performance expectations and results
• Review POS pricing / maintenance issues to ensure sales are captured properly in the system
• Assist GM with budget information along with scheduling for the FOH employees
• Opens and closes restaurant according to established company procedures and expectations including the oversight of all monetary transactions
• Maintains knowledge of all restaurant services/features along with local attractions/activities in order to accurately respond to guest inquiries.
• Maintains all wine department documents, including the master wine list, order guide sheet, vintages, and any other wine related documents.
• Execute guest service standards within wine and beverage operations to ensure continued growth and profitability
• Anticipates guests’ needs and responds promptly throughout service periods.
• Maintain complete knowledge and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving.
• Knowledgeable of designated glassware and garnishes for drinks, all bar menu items, preparation method/time, portion sizes, garnishes, presentation and prices.
• Places orders with designated vendors and maintains complete inventory organization and cost control
• Works with the Wine Director on monitoring all wine operations and sales strategies
• Maintains compliance and knowledge with all departmental policies, procedures, and standards
• Assists GM in data collection for end of week procedures and payroll.
• Communicates and monitors employee’s adherence to required company policies and requirements. Ensures compliance with established federal/state and local policies and mandates relating to workplace safety and employee health

Required Service Management Skills:

People Management, Strategic Planning, Foster Teamwork, Coaching and Counseling, Customer Service, Developing Budgets, Self-Motivated, High Energy Level, Multi-tasking, Resolving Conflict, Effective Verbal Communication

Minimum Requirements/Qualifications

• Excellent customer service skills
• Must be at least 21 years of age
• Working Knowledge of POS system
• Have interpersonal skills to deal effectively with all business contacts
• At least 3 years of experience in restaurant management
• Work varied shifts, including weekends and holidays
• Working knowledge in Microsoft Office (Word, Excel, Outlook, PowerPoint).
• Professional appearance and demeanor.
• Able to effectively communicate in English, in both written and oral forms
• Must be able to develop training strategies and engage employees with knowledge of our wine selections
• High School Diploma or equivalent

Preferred:

• Previous experience working in a similar restaurant setting
• Previous experience managing beverage program
• Hospitality Degree or related field

Salary Range:

• $75,000.00 – $80,000.00 per year