Banquet Bartender - Jefferson Street Inn, Wausau, WI Job at IDM Hospitality Management
Banquet Bartender
Jefferson Street Inn, Wausau, WI
SUMMARY SCOPE OF ROLE
Responsible for the service of banquet bar beverages to banquet guests as required by the banquet event order, client and sales staff.
MINIMUM EDUCATION/RELEVANT WORK QUALIFICATIONS
High school or equivalent education required.
One year high volume bar experience required. Customer service experience preferred.
Must be minimum age to serve alcohol.
ESSENTIAL FUNCTIONS & RESPONSIBILITES
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions:
- 50% Serve banquet bar beverages to banquet guests in a friendly, prompt and professional manner according to the type of service required by the client, i.e. cash bar or host bar, maintaining cost and liquor controls.
- 30% Gather all necessary bar supplies, garnishes, spirits and bar utensils to properly set up banquet bar according to hotel banquet bar standards.
- 10% At conclusion of function, ensure all equipment and supplies are returned to their proper location in a clean and orderly fashion.
- 5% Ensure service corridor safety by transporting all equipment in the proper manner. Be responsible in the handling of all equipment and linens. Ensure that all spills and breakage are attended to immediately.
- 5% Ensure that minors and intoxicated persons are not served alcoholic beverages. Provide opening and closing inventory of spirits.
ADDITIONAL JOB FUNCTIONS
In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel:
- Support Banquet Captains to ensure all functions run smoothly from start to finish.
- Work with function service agents to ensure functions are set correctly.
- Recommend proper maintenance and repair to banquet management and ensure the proper housekeeping of all function space.
KEYS TO SUCCESS IN THIS ROLE INCLUDE
The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities:
- Must have a strong knowledge of drink preparation and applicable health standards.
- Knowledge of federal, state and local laws, ordinances and regulations and IDM policy regarding serving alcohol to minors and intoxicated patrons.
- Strong knowledge of beverage brands and recipes as determined by banquet management.
- Requires cash handling and credit system procedures to be followed.
EXPECTED HOURS OF WORK HOURS
This is an hourly position and will be scheduled based on operational need/coverage.
PHYSICAL REQUIREMENTS
- Most work tasks are performed indoors. Temperature is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more.
- Must be able to stand and exert well-paced mobility for up to 4 hours in length.
- Must have the ability to bend, squat and frequently lift 40 lbs. and occasionally lift up to 75 lbs.
- Must be able to push and pull carts and equipment weighing up to 250 lbs. frequently.
- Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.
- Must be able to exert well-paced ability in limited space and to reach other locations of the hotel on a timely basis.
- Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks.
- Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
- Talking and hearing occur continuously in the process of communicating with guests, supervisors and other associates.
- Vision occurs continuously with the most common visual functions being those of near vision and depth perception.
- Requires manual dexterity to use and operate all necessary equipment, including, but not limited to, cutlery used in the cutting of fruit.
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