Bartender/Cook

Sheraton•Emeryville, CA

About The Position

The bartender/cook is responsible for greeting guests and providing a pleasant drinking experience. The bartender has knowledge about spirits, cocktails and wine and with that knowledge, upsells, recommends menu items, creates new recipes and learns about the guest’s preferences. The bartender will prepare food, drinks and will handle cleaning duties as well. The Bartender is an integral part of our team at the property and works side by side with managers and associates on a day-to-day basis to anticipate and meet guest’s needs. We are looking for someone who will help us maintain our high quality standards, who will help develop new ideas and ways to improve our guest satisfaction scores.

Requirements

High School Diploma or equivalent.
Minimum 1-year bartending experience, equivalent, or a combination of education and experience.
Knowledge Understand hotel function and guest profiles.
Knowledge of local area including restaurants, landmarks, shopping centers and or local attraction.
Knowledge about spirits, cocktails, wine and more.
Business communication skills both verbal and written in English.
Interpersonal skills such as listening, smiling, relating, asking questions, teamwork, etc.
Have the skill to manage multiple tasks at a time, maintain focus and structure under pressure.
Have the skill to resolve conflicts with ease and professionalism to ensure maximum guest and associate satisfaction.
Ability to develop and maintain relationships with both associates and guests to build trust and loyalty.
Ability to maintain consistent positive energy, self-motivation, and passion for hospitality.
Ability to keep hotel sensitive information confidential such as guest profiles, credit card information, etc.
Ability to learn new software and computer systems.
Ability to easily adapt to various situations, constant change, handle pressure and remain composed and focused.
Prolonged standing/walking for 8+ hours.
Ability to walk around the hotel, up and down stairs, stoop, kneel, lift a minimum of 50 lbs. and push and pull approximately 200 lbs.
To present a professional and business image to guests, associates and public we ask that all associates follow PHM’s dress and grooming standards available in the PHM Handbook on page 16. Standards include wearing full uniform at all times, uniform must be neat, clean and wrinkle free, practice good personal hygiene, and grooming.

Nice To Haves

Bilingual or Multilingual
Prior hotel experience
Emotional Intelligence Training
CA Food Handlers Card

Responsibilities

Provide a pleasant drinking experience to guests.
Verify identification and age requirement to serve alcoholic beverage.
Prepare alcoholic and non-alcoholic beverages.
Prepare and cook bar food items.
Mix traditional and creative cocktails.
Develop/ research new cocktail recipes based on trend and seasons.
Make suggestions based on guest’s preferences.
Process payment from guests.
Restock and replenish bar inventory and supplies
Clean glasses, plates and bar utensils.
Maintain a clean work area by removing trash, cleaning tables, washing glasses, utensils, and equipment.
Adhere to proper alcohol handling, sanitation, and safety procedures, and maintain appropriate dating, labeling, and rotation of all beverage items.
Demonstrate brand standards, behaviors, hallmarks and mandates.
Follow all emergency and safety guidelines in order to provide a safe and secure environment for guests, associates and visitors.
Follow all guidelines, policies and procedures as outlined by PHM’s Employee Handbook such as, reporting to scheduled shift, report to work on time, reporting absences, have a professional demeanor, etc.
Spark conversations with guests and associates in a professional manner, smile often, and establish relationships in order gain trust and loyalty.
Follow up with guests throughout to ensure guest satisfaction and or correct any issues that arise.
Assist with training and or providing guidance to new associates when requested.
Resolve and address all guest and associate questions and or concerns in a timely, creative and professional manner.
Report any issues, concerns and or suggestions to management.
Have constant communication with all hotel departments in order to ensure guest satisfaction.
Follow posted schedule to help reduce overtime and missed meal hours.
Follow all cash handling procedures.