•Ability to understand guests' service needs.
•Ability to access and input information into Micros system.
•Ability to be well organized, maintain concentration and think clearly when preparing drinks and providing service to guests within any given period of time.
•Ability to focus on details.
•Ability to exercise good judgments in determining potentially intoxicated guests.
•Ability to maintain good coordination while preparing and serving orders quickly.
•Ability to exert strong physical effort in transporting cases of liquor and beer kegs from storeroom to bar.
•Ability to endure abundant physical movements throughout the work areas.
•Ability to perform job functions with minimal supervision.
•Ability to work cohesively with co-workers as part of a team.
•Maintain complete knowledge of all menu items, liquor brands, beers and non-alcoholic selections available in the assigned outlet.
•Maintain knowledge of the particular characteristics and description of every wi by the glass and major wines on the wine list.
•Maintain complete knowledge of designated glassware, ingredients, preparation method and garnishes for each drink.
•Maintain complete knowledge of and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving.
•Maintain complete knowledge of tab numbers, room capacity, hours of operation, menus, price range and dress code of assigned outlet.
•Maintain complete knowledge of correct maintenance and use of equipment; use equipment only as intended.
•Maintain complete knowledge and comply with all departmental policies and service procedures.
•Maintain complete knowledge of Micros and manual systems.
•Obtain assigned bank and ensure accuracy of contracted monies. Keep bank secure at all times.
•Obtain outlet keys from Loss Prevention.
•Complete opening side duties:a)Check quality and amount of all bar stock and supplies by using checklist.b)Complete opening inventory sheet.c)Requisition all necessary supplies.d)Transport supplies from storeroom to bar.e)Stock ice in bar.f)Set up bottles in display cabinet and speed rail.g)Prepare garnishes.h)Stock glassware and paper supplies.i)Set up ashtrays with matches.j)Prepare mixes.k)Check condition and cleanliness of blender, shaker and other tools.l)Check temperature of refrigeration units and glass wash machine.m)Change date on credit card imprinter at opening shift.n)Prepare bowls of bar snacks; place on bar and tables at specified time per SOP.o)Set up candl; place on bar and tables at specified time per SOP.
•Inspect cleanliness and condition of bar, guest and service areas; rectify any deficiencies.
•Greet guests and take their orders (food and beverage), utilizing suggesti selling techniques.
•Input orders into system and ensure transmission of food orders is verified by kitchen.
•Legibly doent orders when system is down and distribute food orders to kitchen.
•Ensure that all drink orders from servers are accurately rung into the Micros system before giving drinks to them.
•Prepare all drink orders for guests according to outlet recipes.
•Provide club service for designated beverages.
•Serve drinks to guests.
•Retrieve food orders from kitchen and serve to guests.
•Open and serve wi bottles.
•Prepare and serve cappuccino and espresso.
•Anticipate guests' needs, respond promptly and acknowledge guests even when busy.
•Maintain positive guest relations.
•Be familiar with all hotel servic and local attractio to respond accurately to any guest inquiry.
•Handle guest complaints following the instant pacification procedures and ensuring guest satisfaction.
•Answer outlet telephone within 3 rings, using correct greeting and telephone etiquette.
•Monitor and maintain cleanliness, sanitation and organization of bar top, tables, service areas and outlet itself.
•Replace ashtrays with one or more butts with clean ashtray by using capping method.
•Remove soiled wares from bar top and tables to dishwashing area.
•Present guest checks and process payments. Adhere to all cash handling and credit polici.
•Extend courteous departures when guests leave outlet.
•Close all guest checks in the Micros system immediately upon payment.
•Clean and reset bar top and tables immediately after guests depart.
•Clean glassware in glass machi compartment sink.
•Direct and assist bar backs and Cocktail Servers in their job functions to ensure smooth and efficient service to guests.
•Clearly communicate last call at designated closing time to guests and Cocktail Servers.
•Tip out Cocktail Servers at the end of their shift; collect and report your tips at the end of assigned shift.
•Legibly complete bottle transfer slips and distribute accurately.
•Legibly doent designated items on the spill sheet.
•Ensure maximum usage of all supplies to attain budgeted beverage cost and to prevent waste.
•Use all chemicals in accordance with OSHA regulations and hotel requirements.
•Complete closing side duties:a)Properly store all reusable goods.b)Empty and drain ice bin.c)Scrub sink.d)Remove all items from bar top and tables; place clean items in designated areas; wipe clean all surfaces of bar top and tables.e)Remove liquor and bottles from speed rail and liquor cabinet.f)Secure all liquors, beers, wines, coolers, cabinets and storage areas.g)Wipe down all bottles and surfaces.h)Clean all bar equipment and tools.i)Remove trash.j)Sweep and mop floor behind bar.
•Count all empty bottles by type and legible doent such on the requisition form; attach transfer sli report and place in manager's office.
•Legibly doent pertinent information in outlet log book.
•Complete all closing reports in the P.O.S. system.
•Count bank at end of shift; complete cashier reports and drop receipts; secure bank.
•Return outlet keys at end of shift to Security.
•Successful completion of traini process.
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