Posted : Friday, September 22, 2023 06:12 PM
Take orders, prepare, and serve alcoholic and non-alcoholic beverages to guests courteously and efficiently according to hotel specifications.
Maintain stock, supplies and cleanliness of Banquet bar and equipment.
Maintain complete knowledge of and comply with all departmental policies, service procedures and standards.
Maintain complete knowledge of correct maintenance and use of equipment.
Use equipment only as intended.
Anticipate guests’ needs, respond promptly, and acknowledge all guests, however busy and whatever time of day.
If something is not attainable, a reasonable and courteous explanation or an estimated time frame for attaining certain products is required.
Always maintain positive guest relations.
Be familiar with all hotel services/features and local attractions/activities to respond to guest inquiries accurately.
Resolve guest complaints, ensuring guest satisfaction.
Monitor and maintain cleanliness, sanitation, and organization of assigned work areas.
Maintain complete knowledge of service requirements for assigned function including: liquor brands, beers and non-alcoholic beverages ordered.
characteristics/descriptions of wines/champagnes ordered.
prices for specified beverage selections.
designated glassware, ingredients, preparation method and garnishes required.
group name, type of function and expected attendance.
scheduled hours of service (start of function and ending time of function).
special requests/arrangements.
location of bar in function room.
order of service.
VIPs/contact for the group.
Who the banquet captain is for the event? Who the catering manager is for the event? 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 POS and manual systems.
Obtain assigned bank and ensure accuracy of contracted monies.
Always keep the bank secure.
Complete opening side duties: Check quality and set up designated bar stock and supplies by using checklist.
Requisition all necessary supplies.
Transport supplies from storeroom to bar set-up area.
Stock ice.
Prepare garnishes.
Stock glassware and paper supplies.
Prepare mixes.
Check cleanliness and condition of bar unit.
Check condition and cleanliness of blender, shaker and other tools.
Check the temperature of refrigeration units.
Transport bar unit with all supplies and equipment to assigned function area and set up in specified location.
Ensure security of all bar supplies in the function area.
Greet guests and take their orders.
Receive all cash or tickets before serving drinks to guests.
Prepare all drink orders for guests according to specified recipes.
Provide club service for designated beverages.
Serve drinks to guests.
Collect drink tickets where specified.
Issue, open and serve wine/champagne bottles; collect payment/tickets where specified.
Remove soiled wares from bar top and tables and place in designated area.
Anticipate and communicate replenishment needs promptly, ensuring no shortages throughout scheduled function time.
Ensure proper authorization for additional payments as required prior to replenishing.
Clearly communicate last call at designated closing time to guests, Banquet Supervisor and Servers.
Transport bar unit with all supplies and equipment from function area to designated area and breakdown the bar.
Also make sure all cash and/or tickets are secure and are not left unattended.
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: Properly store all reusable goods in designated areas.
Empty and drain ice bins, clean sink.
Wipes clean all surfaces of bar; clean all bar equipment and tools.
Wipe down all bottles and surfaces.
Secure all liquor, beers, wines, coolers, cabinets, and storage areas.
Remove trash.
Count bank at end of shift; complete designated cashier reports and drops receipts; secure bank.
Follow cleaning schedule.
Minimum of 18 years of age to serve alcoholic beverages.
1 year experience as a Bartender or barback.
Food handling certificate.
Fluency in English, both verbal and non-verbal.
Provide legible communication.
Compute basic arithmetic.
Ability to: perform job functions with attention to detail, speed, and accuracy.
prioritize and organize.
be a clear thinker, remaining calm and resolving problems using good judgment.
follow directions thoroughly.
understand guests’ service needs.
work cohesively with co-workers as part of a team.
work with minimal supervision.
maintain confidentiality of guest information and pertinent hotel data.
satisfactorily communicate with guests, management, and co-workers in a courteous, empathetic and discreet manner.
maintain regular and punctual attendance.
adhere to Peabody grooming standards.
exemplify Peabody Service Excellence®.
Knowledge of various drinks recipes and beverage service standards.
Certification in TIPS Training within 60 days of employment.
Maintain stock, supplies and cleanliness of Banquet bar and equipment.
Maintain complete knowledge of and comply with all departmental policies, service procedures and standards.
Maintain complete knowledge of correct maintenance and use of equipment.
Use equipment only as intended.
Anticipate guests’ needs, respond promptly, and acknowledge all guests, however busy and whatever time of day.
If something is not attainable, a reasonable and courteous explanation or an estimated time frame for attaining certain products is required.
Always maintain positive guest relations.
Be familiar with all hotel services/features and local attractions/activities to respond to guest inquiries accurately.
Resolve guest complaints, ensuring guest satisfaction.
Monitor and maintain cleanliness, sanitation, and organization of assigned work areas.
Maintain complete knowledge of service requirements for assigned function including: liquor brands, beers and non-alcoholic beverages ordered.
characteristics/descriptions of wines/champagnes ordered.
prices for specified beverage selections.
designated glassware, ingredients, preparation method and garnishes required.
group name, type of function and expected attendance.
scheduled hours of service (start of function and ending time of function).
special requests/arrangements.
location of bar in function room.
order of service.
VIPs/contact for the group.
Who the banquet captain is for the event? Who the catering manager is for the event? 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 POS and manual systems.
Obtain assigned bank and ensure accuracy of contracted monies.
Always keep the bank secure.
Complete opening side duties: Check quality and set up designated bar stock and supplies by using checklist.
Requisition all necessary supplies.
Transport supplies from storeroom to bar set-up area.
Stock ice.
Prepare garnishes.
Stock glassware and paper supplies.
Prepare mixes.
Check cleanliness and condition of bar unit.
Check condition and cleanliness of blender, shaker and other tools.
Check the temperature of refrigeration units.
Transport bar unit with all supplies and equipment to assigned function area and set up in specified location.
Ensure security of all bar supplies in the function area.
Greet guests and take their orders.
Receive all cash or tickets before serving drinks to guests.
Prepare all drink orders for guests according to specified recipes.
Provide club service for designated beverages.
Serve drinks to guests.
Collect drink tickets where specified.
Issue, open and serve wine/champagne bottles; collect payment/tickets where specified.
Remove soiled wares from bar top and tables and place in designated area.
Anticipate and communicate replenishment needs promptly, ensuring no shortages throughout scheduled function time.
Ensure proper authorization for additional payments as required prior to replenishing.
Clearly communicate last call at designated closing time to guests, Banquet Supervisor and Servers.
Transport bar unit with all supplies and equipment from function area to designated area and breakdown the bar.
Also make sure all cash and/or tickets are secure and are not left unattended.
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: Properly store all reusable goods in designated areas.
Empty and drain ice bins, clean sink.
Wipes clean all surfaces of bar; clean all bar equipment and tools.
Wipe down all bottles and surfaces.
Secure all liquor, beers, wines, coolers, cabinets, and storage areas.
Remove trash.
Count bank at end of shift; complete designated cashier reports and drops receipts; secure bank.
Follow cleaning schedule.
Minimum of 18 years of age to serve alcoholic beverages.
1 year experience as a Bartender or barback.
Food handling certificate.
Fluency in English, both verbal and non-verbal.
Provide legible communication.
Compute basic arithmetic.
Ability to: perform job functions with attention to detail, speed, and accuracy.
prioritize and organize.
be a clear thinker, remaining calm and resolving problems using good judgment.
follow directions thoroughly.
understand guests’ service needs.
work cohesively with co-workers as part of a team.
work with minimal supervision.
maintain confidentiality of guest information and pertinent hotel data.
satisfactorily communicate with guests, management, and co-workers in a courteous, empathetic and discreet manner.
maintain regular and punctual attendance.
adhere to Peabody grooming standards.
exemplify Peabody Service Excellence®.
Knowledge of various drinks recipes and beverage service standards.
Certification in TIPS Training within 60 days of employment.
• Phone : NA
• Location : 149 Union Av, Memphis, TN
• Post ID: 9006143136