Job description

Description:
PLACE OF WORK: Tap Room, Library Lounge, Inn Bar, Dining Room Service Bar, Banquet Bars.

JOB OVERVIEW: Take beverage and food orders, retrieve and serve alcoholic/non-alcoholic beverages and food orders to guest according to specifications, courteously and efficiently. Serve alcohol responsibly and according to PLCB laws and regulations. Collect payments. Assist in the maintenance of the bar area and equipment.

REPORTS TO: Beverage Manager, Assistant Beverage Manager.

KEY RELATIONSHIPS:
Internal: Dining Room Staff, Bar Staff, Kitchen/Stewarding Staff, Housekeeping Staff, Tea Room Staff, Banquet Staff and Front Desk Staff.

¬ External: Guests and Visitors.

STANDARD SPECIFICATIONS:
Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently.

Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees or guests.

ESSENTIAL JOB FUNCTIONS:
1) Maintain complete knowledge of hours of operation, and dress code of the restaurant.

2) Maintain complete knowledge of all liquor brands, beers and non-alcoholic selections, correct glassware and garnishes in the restaurant.

3) Maintain knowledge of the particular characteristics and description of every wine/champagne by the glass and major wines on the wine list.

4) Maintain complete knowledge of all menu items, prices, preparation method/time, major ingredients and quality standards of taste, appearance, and texture, serving temperature, portion size, garnish and method of presentation.

5) Maintain complete knowledge of and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving.

6) Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.

7) Maintain complete knowledge and comply with all departmental policies/service procedures.

8) Maintain complete knowledge of POS and manual systems.

9) Complete opening side duties as assigned:
a) Check quality and amount of all restaurant stock and supplies using checklist.

b) Set up all condiments and beverages (non-alcoholic) according to service standards.

c) Ensure a sufficient supply of all glassware for service.

d) Check cleanliness and condition of assigned station and service areas; rectify any deficiencies.

e) Cut fresh fruit for fruit tray(s).

f) Set up side station with supplies and equipment.

g) Set up and inspect the condition of check presenters with pens.

10) Organize assigned station and ensure readiness prior to guest arrival.

11) Review daily specials and maintain awareness of 86'd items throughout the shift.

12) When assigned, take guests' food and beverage orders, utilizing suggestive selling techniques.

13) Record order of guest following departmental service procedures.

14) Input order into system and ensure transmission of food orders is verified by kitchen when assigned to do so.

15) Legibly document orders when system is down.

16) Retrieve all alcoholic beverage items from bar and serve to guest in accordance with the departmental standards.

17) Open and serve wine/champagne bottles in accordance with departmental standards.

18) Make all varieties of coffee in accordance with the departmental standards.

19) Serve all non-alcoholic beverage items to the guest in accordance with departmental standards.

20) Anticipate guests' needs, respond promptly and acknowledge all guests, however busy and whatever time of day.

21) Maintain positive guest relations at all times.

22) Be familiar with all hotel services/features and local attractions/activities to respond to guest inquiries accurately.

23) Handle guest complaints following promptly and ensure guest satisfaction.

24) Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas.

25) Remove soiled wares from tables as assigned and transport to dishwasher.

26) Present dessert menu and describe items and make suggestions; serve guests' selections following departmental procedures. Input charges on guest check.

27) Serve cordials and after dinner drinks.

28) Present guest checks; process payments.

29) Adhere to payment, cash handling and credit policies/procedures.

30) Extend appreciation for guests' patronage.

31) Collect and report tips at the end of the assigned shift.

32) Complete closing side duties:
a) Properly store all reusable goods.

b) Breakdown all goods as specified in departmental standards.

c) Clean all equipment as assigned in the side duties.

d) Restock items for next service.

e) Remove all dirty linen.

f) Marry and stock all condiments.

33) Complete all closing reports as assigned and leave duty after reporting to supervisor.

SECONDARY FUNCTIONS:
1) Follow maintenance program and cleaning schedule.

2) Review and update menus and wine lists.

3) Legibly document maintenance needs on work orders and submit to manager.

4) Attend menu and wine tasting, departmental meetings, line-ups and other training as scheduled.

NOTE

A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and requirements are essential job functions.

This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor.

This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship.

Requirements:
QUALIFICATIONS:
Essential:
1) Minimum of 18 years of age to serve alcoholic beverages.

2) One year experience as a Bartender.

3) Ability to satisfactorily communicate in English with guests, management and co-workers to their understanding.

4) Ability to provide legible communication.

5) Ability to compute basic mathematical calculations.

Desirable:
1) High school graduate, some college.

2) Certification of previous training in liquor, wine and food service.

3) Certification in alcoholic awareness program.

4) Certification in C.P.R.

5) Computer training.

SKILLS:
Essential:
1) Ability to understand guests' service needs.

2) Ability to be well organized, maintain concentration and think clearly when providing service to guests within any given period of time.

3) Ability to focus attention on details.

4) Ability to suggestively sell restaurant menu items, beverages and wines.

5) Ability to access and input information into POS system.

6) Ability to maintain good coordination and timing while serving orders quickly.

7) Ability to exert physical effort in transporting food and beverage guests.

8) Ability to endure abundant physical movements throughout the work areas.

9) Ability to perform job functions with minimal supervision.

10) Ability to work cohesively with co-workers as part of a team.

11) Ability to monitor alcohol consumption in a fast pace atmosphere and control guest consumption in accordance with PLCB laws and regulations.

Desirable:
1) Prior guest relations training.

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