Banquets Bartender II (Casual)

Mauna Kea Resorts•Waimea, HI

About The Position

Banquets Bartender II (Casual) Division: FB Beverage (FBV004) Band 1U MKR Bartender II Primary Responsibilities: Greet customers in a friendly and welcoming manner, personalizing the service. Prepare, mix and serve alcoholic and non-alcoholic drinks to order of waithelp or customers at the bar (including service from cart). Receive payment, does general cashiering and operate the hotel’s POS system to accurately account for all cash, credit card and room charge sales according to established procedures. Maintain and account for a bank. Complete required daily reports and recording of sales. Insure that the bar area is in a clean and orderly condition. May slice and pit fruit for garnishing drinks. Serve appetizers such as pickles, cheese, cold meats, nuts, etc. Responsible for inventory and adhering to applicable liquor laws and requesting for proper ID for service and payment. Advise and direct bar porters and waithelp. Responsible for setting up the bar for proper service. May order food from restaurant kitchen or room service as requested by guests. Secure bar and contents at the end of shift. Essential Duties: Greet customers in a friendly and welcoming manner, personalizing the service. Prepare and serve alcoholic and non-alcoholic drinks in a timely manner according to standards and procedures. Present checks and process payments; make charges to credit card or room account following hotel policies and procedures. Accept cash payment from waithelp or guests; maintain a cash bank and follow established cash handling and general cashiering procedures. Keep bar and surrounding area clean and orderly. Proper and timely preparation of garnishes so as to insure freshness. Serve appetizers offered at the bar. Open bar and secure the bar and contents at the end of the shift. Must provide prompt and friendly service and properly manage the volume of business at any bar. Consistently perform tasks as specified on sequence of service standards and SOPs. Properly enter all sales into the resort’s POS system according to procedures. Follow County regulations and hotel policies in serving alcoholic beverages. Maintain the par stock inventory for the bar according to business levels; complete requisitions. Complete supply requisition and all required reports for the shift. Able to answer questions regarding the drinks and make recommendations or suggestions. Recognize and appropriately respond to irate patrons; contact hotel manager on potential problems. Order food from restaurant or room service as requested by guests. Perform other related duties as assigned or required. Other Duties: Direct bar porters and waithelp. Recommend the resort’s restaurants and facilities to guest Working Conditions: Indoors in restaurants or other covered area in the hotel. Outdoors in various weather conditions Work Hours: Ability to work hours designated by the Beverage Manager/Assistant Beverage Manager/Director of Restaurant & Special Events to cover shifts during hours of operation for designated bar. Days off may vary. Must be able to work more than 40 hours in a week as needed. Equipment Use: Ability to use the resort’s POS system. Ability to use bartender tools; knife, bar spoon, muddler, shaker, citrus wedge squeezer, ice pick, wine opener, bottle opener, can puncher, bottle spouts. Ability to use blender, glass chiller, cc machine, refrigerator, glass washer, ice machine. Ability to use Hand truck, cart. Ability to use a telephone. Mental and Physical Demands: Able to prioritize and organize workload Able to stand, walk, bend, stoop and reach during most of shift. Reach in/out of cold refrigerator, ice machine. Hands in/out of water with dishwashing soap throughout the shift to wash glassware. Lift and carry up to and over 50 lbs. Push and pull up to and over 50 lbs. Able to manage stressful and challenging situations when dealing with guests Communication Demands: Able to communicate verbally to employees, managers and guests. Able to communicate over the phone Minimum Qualification Requirements: 3 years related work experience. Able to read and write to do job duties Must be at least 18 years of age Must be pleasant, smiling and friendly Department of Health TB Clearance Must be able to multi-task County Liquor Commission Blue Card preferred, or acquired within 30 days after hire

Requirements

3 years related work experience.
Able to read and write to do job duties
Must be at least 18 years of age
Must be pleasant, smiling and friendly
Department of Health TB Clearance
Must be able to multi-task
County Liquor Commission Blue Card preferred, or acquired within 30 days after hire

Responsibilities

Greet customers in a friendly and welcoming manner, personalizing the service.
Prepare, mix and serve alcoholic and non-alcoholic drinks to order of waithelp or customers at the bar (including service from cart).
Receive payment, does general cashiering and operate the hotel’s POS system to accurately account for all cash, credit card and room charge sales according to established procedures.
Maintain and account for a bank.
Complete required daily reports and recording of sales.
Insure that the bar area is in a clean and orderly condition.
May slice and pit fruit for garnishing drinks.
Serve appetizers such as pickles, cheese, cold meats, nuts, etc.
Responsible for inventory and adhering to applicable liquor laws and requesting for proper ID for service and payment.
Advise and direct bar porters and waithelp.
Responsible for setting up the bar for proper service.
May order food from restaurant kitchen or room service as requested by guests.
Secure bar and contents at the end of shift.
Prepare and serve alcoholic and non-alcoholic drinks in a timely manner according to standards and procedures.
Present checks and process payments; make charges to credit card or room account following hotel policies and procedures.
Accept cash payment from waithelp or guests; maintain a cash bank and follow established cash handling and general cashiering procedures.
Keep bar and surrounding area clean and orderly.
Proper and timely preparation of garnishes so as to insure freshness.
Serve appetizers offered at the bar.
Open bar and secure the bar and contents at the end of the shift.
Must provide prompt and friendly service and properly manage the volume of business at any bar.
Consistently perform tasks as specified on sequence of service standards and SOPs.
Properly enter all sales into the resort’s POS system according to procedures.
Follow County regulations and hotel policies in serving alcoholic beverages.
Maintain the par stock inventory for the bar according to business levels; complete requisitions.
Complete supply requisition and all required reports for the shift.
Able to answer questions regarding the drinks and make recommendations or suggestions.
Recognize and appropriately respond to irate patrons; contact hotel manager on potential problems.
Perform other related duties as assigned or required.
Direct bar porters and waithelp.
Recommend the resort’s restaurants and facilities to guest