Event Server/Bartender

Wischermann Partners•Stone Ridge, NY

6d•$16 - $16•Onsite

About The Position

The Event Server’s primary responsibility is to take orders, serve guests, and ensure that the catering experience is up to the hotel standards. They must be courteous, friendly, and knowledgeable of all the hotel’s offerings, including outside of the food & beverage department. They may need to serve alcoholic, non-alcoholic, food, and any other items to a dining party in order to ensure the highest quality service.

Requirements

Must be 21 years or older.
Good reading, writing, and oral proficiency in the English language.
Minimum two years’ experience in a similar position with a full-service hotel or restaurant.
Requires the ability to taste food and alcohol during trainings and new menu updates.
TIPS training certification required within 30 days of hire date.
Must be able to handle a multitude of tasks in an intense, ever-changing environment.
Must be able to perform job functions with attention to detail and speed and accuracy with the ability to remain calm and resolve problems using good judgement.
Ability to work effectively with co-workers as part of a team and with minimal supervision.
Flexibility to work a varied schedule, which may include weekends and holidays.
Ability to lift and carry up to 40 pounds on own and up to 100 pounds with assistance.
Ability to stand and walk for entire shift.
Requires writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability, and visual acuity.

Nice To Haves

Previous experience with MICROS or Toast POS preferred.

Responsibilities

Maintain complete knowledge and comply with all departmental policies, service standards, and standard operating procedures.
Take orders, retrieve and serve alcoholic, non-alcoholic, and meals to guests, courteously and efficiently according to Hotel specifications.
Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately.
Assist in the maintenance of the catering area and equipment.
Monitor and maintain cleanliness, sanitation, and organization of assigned work areas.
Maintain complete knowledge of all menu items, liquor brands, beer brands, and non-alcoholic selections available on the banquet menu.
Maintain complete knowledge of the particular characteristics and description of every wine and champagne being served.
Maintain complete knowledge of designated glassware and garnishes for each drink.
Maintain complete knowledge of table/seat/station numbers, proper table set-ups, room capacity, hours of operation, menus, price range, and dress code of assigned outlet.
Arrange tables, chairs, table linens, china, silverware, glassware, and centerpieces.
Prepare and set-up function rooms and areas for service.
Carry banquet trays and serving items to designated area.
Pick up and deliver guest meals from the kitchen, respond and provide special requests, and provide beverage services.
Maintain complete knowledge of equipment and use only as intended.
Maintain positive guest relations at all times and resolve all guest complaints, ensuring guest satisfaction.
Maintain complete knowledge of and strictly abide by state liquor regulations, particularly those prohibiting service to minor, intoxicated persons, and drunk driving.
Maintain complete knowledge of the Point of Sale system and work with manager to report and resolve system issues, should they arise.
Complete opening and closing side duties.
Greet guests and take their orders, utilizing suggestive up-selling techniques.
Ensure maximum usage of all supplies to attain budgeted food and beverage cost and to prevent waste.
Use all chemicals in accordance with OSHA regulations and hotel requirements.
Maintain a professional and personable appearance at all times, according to hotel standards.
Successfully achieve the hotel’s core values of ownership, innovation, craft, respect, and community.
All other duties as requested.