Job Description

Job Location Raleigh, NC 27617 Position Type Part Time Job Shift Flexible

A bartender has three key responsibilities: a) provide a high level of service to hotel guests and clients in the food & beverage areas; b) ensure compliance with the state and county ABC laws and regulations; c) handle cash and payment procedures in such a way as to protect revenues and operating costs of the hotel. The bartender is individually and collectively responsible for monitoring alcohol consumption levels and protecting the guest’s safety, the hotel’s liability and his/her own liability.

The bartender must be fully familiar with all applicable menus (food and beverage), proper service technique for beer, wine and spirits, basic recipes for cocktails and mixed drinks, Point of Sale system procedures, correct food service and Embassy Suites and Hilton

Worldwide brand standards.

The bartender will build guest loyalty for the hotel and EMBASSY SUITES brand by demonstrating professional behavior, competent service skills, sincere hospitality and the EMBASSY SUITES Mission Statement

JOB RESPONSIBILITIES/ESSENTIAL FUNCTIONS

1. Complete and stay current on all EMBASSY SUITES mandated training and certifications including CARE within required time frame; know individual responsibilities under ABC laws
2. Follow hotel procedures for documenting any alcohol related incidents
3. Ensure that bar, stations, utensils, equipment, handwash stations, perishable foods & beverages, soft drink dispensers, and beer taps are maintained in sanitary conditions
4. Set up bar and reception station in accordance with hotel and EMBASSY SUITES brand standards
5. Demonstrate hospitality and professionalism at all times
6. Understand the handling of cash and charge receipts, settling each shift and maintaining accountability for revenues, verification of charges, proper authorizations
7. Know the current beverage menus, portions, recipes, appropriate glassware and garnishes for all regularly served items
8. Order, pick up and serve foods as ordered from current menu; know basic preparation and ingredients of menu items, ordering and pick up procedures and times, as well as appropriate utensils and condiments
9. Consistent attention to guests, be visible, be observant, respond promptly to needs.
10. Store all equipment, food and beverages appropriately
11. Maintain uniform in an exemplary fashion. Report to work in complete uniform including nametag, maintain uniform in clean, crisp condition. For safety purposes non-slip shoes are required.
12. Available to work various shifts as determined by banquet events, seasonality, operating hours; is consistently punctual
13. Hotel goal is to maintain all items and areas in “like new” condition - inform supervisor of any safety concern or need for repair.
14. Complete all assigned pre- and post-shift tasks.

ADDITIONAL RESPONSIBILITIES

A bartender has personal as well as company responsibility in insuring the safe and lawful dispensing of alcohol beverages – it is critical to never lose sight of this fact.

Our hotel’s primary goal is to provide hospitality and exceed guest expectations for levels of service, quality, consistency and attention to detail – all team members are evaluated against this standard. Be aware of, act on and/or report any issue that affects safety of guest or team member.

A hotel operates 365 days a year, 24 hours a day. During the course of your scheduled shift, you may be asked to assist in areas of the hotel outside of your typical work areas.

Knows why competitors are successful in our market and directly markets/sells against him or her. Understand the parameters within which to make rate decisions based on occupancy levels, and when to consult with senior team member.

Qualifications

EDUCATION AND EXPERIENCE

1. High School diploma or general education degree (GED) is desired, but not essential.
2. Previous related experience preferred – food & beverage service, bartending, hospitality.
3. Comfort in computerized environments is essential

KNOWLEDGE, SKILLS, ABILITIES

1. Ability to read & write in English, perform mathematical calculations such as adding, percentages.
2. Ability to effectively communicate with customers, utilizing tact and diplomacy as necessary.
3. Ability to work with culinary and other foodservice team members to execute service needs.
4. Excellent verbal and telephone skills
5. Ability to remain calm and organized in times of multiple demands
6. Follow directions accurately and efficiently.

PHYSICAL/MENTAL DEMANDS

1. While performing the duties of this job, the employee may be required to stand, walk, carry, talk, listen and coordinate with other team members. The employee may be required to be on his / her feet for large portion of the day / shift. Duties require that the employee work with a computer, monitor and telephone; use hands to manipulate tools or controls; be able to lift and / or move objects including packages and shipments; must be able to lift approximately 20 pounds overhead.
2. Handle chilled or hot items in the course of food & beverage service.
3. Carry food, ice, beverages, push carts of supplies, beverages.
4. Must be able to sustain focus and attentiveness for extended periods of time.
5. Must be able to plan several steps ahead, always being ready to move on to the next task within each shift; keep written notes so that we do not lose any request or essential information.

Physical and Mental Demands and the Environmental Factors

Occasional (1 – 33% of the time)

Frequent (34 – 66% of the time)

Constant (67 – 100% of the time)

_F__ Requires bending or twisting

_C__ Requires walking and running

_F__ Requires kneeling, crouching, stooping or crawling

_C__ Requires repetitive movement

_C__ Requires standing

_C__ Requires using hands to handle, control, or feel objects, tools or controls

_O__ Requires working outside in all types of weather conditions _O__ Subject to cuts, burns, and bruises

WORKING CONDITIONS

1. Kitchen environment, including hot areas, hot tools, hot plates, sharp knives and tools.
2. Dining room environment 3. Bar environment
3. Flexible schedules can vary from week to week; work required on weekends and holidays.