Roof top & Pool Bartender

POSITION OVERVIEW

Work effectively as part of the Bartending team, primarily responsible for, but not limited to, fulfilling guest service needs and completion of all tasks related to prep, set-up, service, breakdown and side duties of the bar.

PRINCIPLE DUTIES AND RESPONSIBILITIES

• Anticipate and understand guests’ service needs, ascertain satisfaction, and respond urgently and appropriately to guest concerns and requests.
• Greet, welcome and acknowledge all guests by name and respond to their requests in a courteous and professional manner using professional language at all times. Remain attentive to the needs of all guests, providing them with dependable, punctual and enthusiastic service. Provide courteous, friendly and efficient service to all internal and external guests. Thank guests with genuine appreciation.
• Consistently conduct oneself in a professional manner at all times and work professionally with colleagues and team leaders with a team minded approach.
• Attend pre-shift meetings before service to review service details, including property and guest expectations.
• Attend and participate in all required meetings.
• Collect and transport all supplies needed for the set-up of service including, but not limited to, silver, china, linen, glassware, condiments, etc. Put out place settings and arrange table placement.
• Transport all liquor, wine, beer, soda, juice, condiments, non-food items and glassware to the service area. Ice down wines and beverages for service.
• Prepare and set up tables, chairs, side stands, back-of-house areas, breaks, buffets, décor, carts, bars and stations to ensure execution of details for service. Prepare proper “mise-en-place” (i.e. food side duties included but not limited to slicing fruit or preparing garnishment for beverages or plates) for service.
• Communicate guest orders and additional meal requirements, allergies, dietary needs and special requests to the kitchen.
• Serve food & beverage in the appropriate sequence and in tune property standards so as to ensure consistency throughout service.
• Make drinks according to standard recipes using the proper glassware and garnishment.
• Replenish beverages when necessary and check with guests to make sure they are satisfied.
• Ensure courses are cleared and tables are properly crumbed. Quickly remove dishes as guests finish.
• Respond to and fulfill any special service arrangements.
• Replenish buffet items to ensure consistency and freshness in presentation.
• Monitor tableware to ensure it is presented to guests including proper marking.
• Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas practicing “clean as you go” while avoiding breaking and reporting all breakage incidents. Break down and remove any boxes and packaging used to unpack supplies and equipment related to service. Return any service carts used to transport supplies and equipment to proper location.
• Run food and beverage tabs for guests as well as accurately close these accounts out at the end of service.
• Tally consumption tabs accurately and record figures where appropriate.
• Bus tables by removing and separating tableware, dishes, glassware and flatware.
• Perform post service cleaning tasks and breakdown of service. Ensure all tables and chairs are set and the work area is clean and neat, returning all food and beverage items, condiments, and supplies to the proper area, prior to checking out with the leader on duty and finishing the shift and departing.
• Assist with room turns to complete the set up for special events including tables, chairs, etc.
• Maintain high standards of food product, portion control, presentation, service, supply quality, safety and cleanliness.
• Recognize and address potential intoxicated and/or disruptive guests by informing team leaders.
• Follow all cash handling procedures.
• Adhere to no solicitation of gratuities policy and no tip jars.
• Input real-time work orders via HotSOS on any guest concerns during interaction. Convey with clarity in HotSOS any and all guest opportunities.
• Perform any other reasonable duties as requested by the leadership team.
• Identify opportunities to optimize performance and create value by challenging existing processes; encouraging innovation and driving necessary change.
• Be a clear thinker, analyze and resolve problems, exercise good judgement, resolutions must be thoughtful, and with the guest in mind. Immediate follow-up with a leader is expected.
• Establish and maintain open, positive, collaborative, and professional internal and external relationships. Develop lasting relationships with guests and to secure repeat business. Foster and promote a cooperative working environment, maximizing efficiency and delivering the ultimate guest experience.
• Follow all company and safety and security policies and procedures; report any maintenance problems, safety hazards, accidents, or injuries; complete safety training and certifications; properly store flammable materials.
• Ensure compliance with hotel policies, procedures, and standards with self and colleagues.
• Ensure uniform and personal appearance are clean and professional.
• Maintain confidentiality of proprietary information.
• Be gracious. Thank guests with genuine appreciation.
• Embody the 1 Hotels Vision, Mission and Compass; deliver on Our Promise, provide Good-Natured Service and uphold our Brand Pillars.

REPORTING RELATIONSHIPS

Reports to Director of Food & Beverage and Food & Beverage leaders.

POSITION OVERVIEW

Work effectively as part of the Bartending team, primarily responsible for, but not limited to, fulfilling guest service needs and completion of all tasks related to prep, set-up, service, breakdown and side duties of the bar.

PRINCIPLE DUTIES AND RESPONSIBILITIES

• Anticipate and understand guests’ service needs, ascertain satisfaction, and respond urgently and appropriately to guest concerns and requests.
• Greet, welcome and acknowledge all guests by name and respond to their requests in a courteous and professional manner using professional language at all times. Remain attentive to the needs of all guests, providing them with dependable, punctual and enthusiastic service. Provide courteous, friendly and efficient service to all internal and external guests. Thank guests with genuine appreciation.
• Consistently conduct oneself in a professional manner at all times and work professionally with colleagues and team leaders with a team minded approach.
• Attend pre-shift meetings before service to review service details, including property and guest expectations.
• Attend and participate in all required meetings.
• Collect and transport all supplies needed for the set-up of service including, but not limited to, silver, china, linen, glassware, condiments, etc. Put out place settings and arrange table placement.
• Transport all liquor, wine, beer, soda, juice, condiments, non-food items and glassware to the service area. Ice down wines and beverages for service.
• Prepare and set up tables, chairs, side stands, back-of-house areas, breaks, buffets, décor, carts, bars and stations to ensure execution of details for service. Prepare proper “mise-en-place” (i.e. food side duties included but not limited to slicing fruit or preparing garnishment for beverages or plates) for service.
• Communicate guest orders and additional meal requirements, allergies, dietary needs and special requests to the kitchen.
• Serve food & beverage in the appropriate sequence and in tune property standards so as to ensure consistency throughout service.
• Make drinks according to standard recipes using the proper glassware and garnishment.
• Replenish beverages when necessary and check with guests to make sure they are satisfied.
• Ensure courses are cleared and tables are properly crumbed. Quickly remove dishes as guests finish.
• Respond to and fulfill any special service arrangements.
• Replenish buffet items to ensure consistency and freshness in presentation.
• Monitor tableware to ensure it is presented to guests including proper marking.
• Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas practicing “clean as you go” while avoiding breaking and reporting all breakage incidents. Break down and remove any boxes and packaging used to unpack supplies and equipment related to service. Return any service carts used to transport supplies and equipment to proper location.
• Run food and beverage tabs for guests as well as accurately close these accounts out at the end of service.
• Tally consumption tabs accurately and record figures where appropriate.
• Bus tables by removing and separating tableware, dishes, glassware and flatware.
• Perform post service cleaning tasks and breakdown of service. Ensure all tables and chairs are set and the work area is clean and neat, returning all food and beverage items, condiments, and supplies to the proper area, prior to checking out with the leader on duty and finishing the shift and departing.
• Assist with room turns to complete the set up for special events including tables, chairs, etc.
• Maintain high standards of food product, portion control, presentation, service, supply quality, safety and cleanliness.
• Recognize and address potential intoxicated and/or disruptive guests by informing team leaders.
• Follow all cash handling procedures.
• Adhere to no solicitation of gratuities policy and no tip jars.
• Input real-time work orders via HotSOS on any guest concerns during interaction. Convey with clarity in HotSOS any and all guest opportunities.
• Perform any other reasonable duties as requested by the leadership team.
• Identify opportunities to optimize performance and create value by challenging existing processes; encouraging innovation and driving necessary change.
• Be a clear thinker, analyze and resolve problems, exercise good judgement, resolutions must be thoughtful, and with the guest in mind. Immediate follow-up with a leader is expected.
• Establish and maintain open, positive, collaborative, and professional internal and external relationships. Develop lasting relationships with guests and to secure repeat business. Foster and promote a cooperative working environment, maximizing efficiency and delivering the ultimate guest experience.
• Follow all company and safety and security policies and procedures; report any maintenance problems, safety hazards, accidents, or injuries; complete safety training and certifications; properly store flammable materials.
• Ensure compliance with hotel policies, procedures, and standards with self and colleagues.
• Ensure uniform and personal appearance are clean and professional.
• Maintain confidentiality of proprietary information.
• Be gracious. Thank guests with genuine appreciation.
• Embody the 1 Hotels Vision, Mission and Compass; deliver on Our Promise, provide Good-Natured Service and uphold our Brand Pillars.

REPORTING RELATIONSHIPS

Reports to Director of Food & Beverage and Food & Beverage leaders.