Deck 11 Bartender - PT Seasonal

Yotel•Washington, DC

11d•Onsite

About The Position

This Seasonal crew member brings the DECK 11 atmosphere alive! The DECK 11 season starts mid-spring and extends into the fall. The DECK 11 Bartender is responsible for interacting with the pool and bar guests, fellow staff members, and supervisors in a polite, courteous, and hospitable manner to ensure all guests have an exemplary experience. The DECK 11 Bartender actively takes orders, gives suggestions, mixes alcoholic and non-alcoholic drinks, serves food, conducts full and complete wine/beverage service, and monitors guests’ bar experience. There will also be opportunities to create your own amazing pool side drinks!

Requirements

High school diploma or equivalent required.
2 years of mixology experience with a strong creative side preferred.
Welcoming individual who enjoys genuine guest interactions.
Ability to multitask while maintaining a sense of calm.
Organizational skills are strongly preferred.
Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.
Able to regularly reach with hands and arms, climb or balance, stoop, kneel, or crouch, and taste and smell.
Able to regularly stand and walk.
Able to work in close quarters or small rooms and be frequently exposed to wet, cold and/or humid conditions.
Able to work in noisy and loud environment.
Able to work nights, weekends and holidays when business needs dictates.
Able to work in fast paced, stressful environment.
Able to read and comprehend simple instructions, short correspondence, and memos.
Able to write simple correspondence.
Able to effectively present information in English, in oneon-one and small group situations to guests and other employees of the organization.
Ability to add, subtract, multiply and divide.

Nice To Haves

Must be an “out of the box” thinker.
Bringing to life the DECK 11 Food & Beverage concept.

Responsibilities

Presents menu, answers question, makes suggestions regarding food and beverage.
Mixes ingredients such as liquor, soda, water, sugar, juices and bitters to prepare cocktails and other drinks also serves food to bar and lounge patrons.
Serves extensive array of food and beverage knowledge including and allergy possibilities.
Uses Micros system to relay orders to food preparation areas and to calculate bills.
Serves food and beverage to guests using the brand standards for hospitality service.
Requests identification from guests requesting alcoholic beverage service when legal age is questionable.
Monitor guest behavior and guest alcohol consumption to determine when alcohol service to the guest should cease.
Notify management of incidents involving excessive alcohol consumption or impaired condition of customers.
Adheres to all responsible alcohol consumption requirements as dictated by the state of Florida.
Presents bill to guests ensuring accuracy.
Collects payment for all products served at the bar, verifying signatures for credit card payments.
Thoroughly washes and sanitizes all kitchen and restaurant dishes, glassware, utensils and other equipment using a dishwasher or by hand as designated.
Bar setup: including all liquor, mixers, ice, garnishes, glassware and supplies and perform pre and post-shift side-work while requisitioning all necessary supplies.
Responsible to inventory unused liquor and beverages and ensure that all liquor is properly secured before, during and at close of shift.
Inspect bar daily for cleanliness and inspect all equipment and machinery for proper operation.
In order to be efficient each bartender will clean after shift and wipe down counters, equipment, stools, chairs, tables and other areas as required.
Helps to maintain the cleanliness of the bar and integrity of the restaurant by completing all side duties and special projects as issued by management daily.
Set up and breakdown of all bar areas performed according to specific instructions as outlined inside work, diagrams, and/or at the direction of management.
Including the cleaning and positioning of all products (food, beverage, dry goods, and equipment) , polishing glassware and plate ware which are used to service the guests at the bar.
Maintain food safety and food handling procedures throughout shift.
Must adhere to all cash handling policies and procedures as outlined in bank contract.
Complies with all company safety and risk management policies and procedures.
Attends daily preshift meetings and monthly departmental meetings.
Participates in regular safety meetings, safety training and hazard assessments.
Attends training programs (classroom and virtual) as designated.