Bartender/Server PM - El Conquistador Tucson

Desert Hospitality Management, LLC•Oro Valley, AZ

About The Position

The Bartender/Server provides attentive, courteous, and efficient food and beverage service to guests. The role includes receiving and delivering orders, describing menu items and prices, accommodating kitchen-supported special requests, recommending menu items and specials, and collecting guest payments. The position also supports restaurant operations by assisting with greeting and seating guests, clearing tables, maintaining service stations, and following hotel safety, sanitation, alcohol-awareness, and service standards. The role reports to the Outlet/Restaurant Manager, Assistant Outlet/Restaurant Manager, or Outlet/Restaurant Supervisor.

Requirements

High school diploma or GED certification.
Experience in a hotel or similar industry, preferably in Food & Beverage.
Must meet the minimum legal age to serve alcoholic beverages.
Alcohol-awareness certification and/or food-service permit as required by local or state government agency.
Ability to communicate information and ideas clearly, orally and in writing.
Ability to work effectively in stressful, high-pressure situations and quickly and accurately select among alternative courses of action.
Ability to handle workplace problems, including anticipating, preventing, identifying, and solving problems.
Effective listening skills and ability to understand and clarify concerns raised by team members and guests.
Ability to assimilate information and data from different sources and adapt it to meet particular needs.
Ability to prioritize departmental functions to meet due dates and deadlines.
Ability to work with financial information and data and perform basic arithmetic.
Ability to work long hours when required, including nights and weekends, and remain on one's feet throughout the shift.
Ability to exert up to 50 pounds of force occasionally and/or 20 pounds frequently or constantly to move objects.

Responsibilities

Approach guests and team members in a friendly, service-oriented manner and provide attentive, helpful, and courteous service.
Describe menu items, preparation methods, prices, and current specials; accommodate special requests that the kitchen can fulfill.
Use suggestive selling and upselling techniques to promote menu items and maximize food and beverage revenue.
Receive and deliver food and beverage orders, serve items promptly according to service standards, and collect payment.
Forward customer payments to the cashier, return correct change and receipts promptly, and complete cashiering, closing-check, and end-of-shift paperwork.
Respond to guest requests promptly and follow up to ensure guest satisfaction.
Assist the Greeter/Cashier with greeting and seating guests and assist the busperson with clearing tables and filling glasses.
Pre-bus tables by removing soiled dishes after each course; properly break down trays of soiled dishes and linen in the dish room.
Perform pre- and post-shift side work, including stocking service stations and making coffee; keep tables and side stations stocked, tidy, and clean.
Keep beverages at least three-quarters full, including coffee, tea, soda, water, and lemonade.
Maintain knowledge of loss-prevention standards, company policies and procedures, restaurant organization, hotel computer systems, safety practices, fire exits, and fire extinguishers.
Follow alcohol-awareness and sanitation standards and comply with hotel standards and regulations for safe, efficient operations.
Maintain a clean, pressed uniform, correct nametag, and high standards of personal appearance and grooming.
Attend required meetings and training, maintain regular attendance according to scheduling needs, and check with a supervisor or manager before leaving for the day.
Answer the telephone according to standard procedures and perform other duties as requested by management.