POSITION OBJECTIVE

Reports to Banquet Manager and receives general direction from Banquet Beverage Manager, Assistant Banquet Managers and Director of Catering & Conference Services. Responsible for setting up and breaking down banquet bars while displaying courteous, professional service to our guests and fellow employees.

ESSENTIAL JOB FUNCTIONS Set up proper glassware according to the needs of each function. Ensure all glassware is clean and that bars are clean and properly set up. Execute proper bar service in a professional manner while following the guidelines set by the supervisor. Ensure the function area is left in the same or better condition than when the function began. Perform any duties associated with food & beverage, or setup as requested by supervisors. Maintain a good working relationship with fellow employees. Ensure a low-cost, consistent quality of service. Ensure sign-in / sign-out sheets are signed properly. Answer questions from guests whenever possible. Must be able to work a flexible schedule including day/night shifts, weekends and holidays

EDUCATION & EXPERIENCE

High School diploma or equivalent preferred. Minimum 5 years bartending experience in a full service bar and 2 years in full service hotel bar.

SKILLS AND ABILITIES

Language Skills: Excellent verbal communication skills.

Reasoning Ability: Ability to apply commonsense understanding to carry out detailed written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations.

Other Skills and Abilities: Ability to communicate and work well with fellow employees and other departments. Maintain a presentable appearance, behavior and manner at all times. Ability to manage multiple tasks effectively.

PHYSICAL DEMANDS

While performing the duties of this job, the employee regularly is required to stand for long hours of the day; use hands to finger, handle, or feel; reach with hands and arms; and talk or listen. The employee frequently is required to walk. The employee occasionally is required to sit; and stoop, kneel, crouch, or crawl. The employee must occasionally lift, push, carry, pull, or move up to 50 pounds.

WORK ENVIRONMENT

Work is generally performed in banquet areas (indoor and outdoor), and various food and beverage venues with exposure to heat.