What are the responsibilities and job description for the Poolside Bartender position at The Capitol District Marriott?
Description
checks totaling food and beverage purchases in a friendly and courteous manner and correctly prepare and deliver any/all food and beverage orders. Ensure all menu items are prepared to specifications and stock all menu items.
ESSENTIAL FUNCTIONS:
1. Must have good speaking skills, maintaining composure and etiquette.
2. Receive and visually inspects guest check for inaccuracies and close the check to the proper method of payment.
3. Cut, slice, and peel perishable garnishes and fruits, mixes and pours juices in sufficient amounts according to projected business. Store back-up supplies needing refrigeration in prescribed containers for later use.
4. Set up all garnishes, and stock all needed cups, straws, and napkins.
5. Promptly and efficiently serve ordered food and Beverage items.
6. Maintain proper menu specifications and standards of food and drink presentation.
7. Maintain condition and cleanliness of pool area, bar areas, beer coolers, and wine refrigeration and storage areas to comply with health code standards.
8. Assist with private functions.
9. Scoop ice from ice bins, transport to service areas and replenish ice containers for usage.
10. Ascertain guest satisfaction; in the event of dissatisfaction, tactfully negotiate accommodation.
11. Maintain proper and adequate set-up of the pool bar on a daily basis including requisitioning and stocking of all beer, wine, spirits, paper products, straws, stirrers, condiments, and produce based on projections from the daily functions sheet.
12. Responsible for maintaining stock, cutting and storing of all fresh fruit and vegetable garnishes, juices and other perishables daily to ensure product quality.
13. Greet and assist guests in a courteous and friendly manner, promote and document drink orders. Mix, garnish, and present drinks using standard ingredient recipes and practice prudent portion control.
14. Responsible for setting up/breaking down station at the beginning and end of shift. Also responsible for clearing all equipment at end of shift.
15. Must adhere to all State, Federal, and Corporate liquor regulations pertaining to serving alcoholic beverages and ensure all laws are being followed.
16. Comply with accounting guidelines regarding receipt of payments, check total verification, tip disbursement, cash drawer and house bank management.
17. Balance house bank at the end of the shift to ensure accountability.
18. Perform any general cleaning tasks using standard hotel cleaning products as assigned by supervisor to adhere to health standards.
19. Perform other duties as requested, such as delivering orders or special guest requests.
POSITION REQUIREMENTS:
1. Basic mathematical skills necessary to operate a cash register, make change, total guest checks, count total bank, prepare cash drops, and total all other charges.
2. Basic English language writing skills necessary for completion of requisitions, balance sheets, and vouchers.
3. Ability to effectively deal with and resolve conflict situations, such as inaccurate check total.
4. Ability to read and speak English sufficient to understand menus and special promotions, and communicate with guests.
5. Ability to operate keyboard and Point of Sale procedures to handle all functions.
6. Ability to stand and work continually in confined spaces.
7. No prior experience required. Prior hospitality and cashiering experience preferred.
8. Ability to learn all menu items, and prepare to specifications.
9. Ability to learn up selling techniques.
10. Ability to uphold all departmental guidelines.
11. Ability to self-motivate during slow periods.
12. Ability to multi-task.
13. Ability to work professionally in "summer" atmosphere.
14. Ability to obtain any government required license or certificate.
15. Must be age 19 or older to serve alcohol.
