Lounge Bartender

Crestline Hotels and Resorts•Atlanta, GA

22d

About The Position

The Lounge Bartender takes orders, prepares and serves alcoholic and non-alcoholic beverages and light meals to hotel guests courteously and efficiently, following hotel specifications. The role also maintains outlet and equipment cleanliness and manages stock and supplies. The bartender operates in a food and beverage establishment at a leisure-driven hotel and is expected to engage guests in conversation with positive energy and knowledge of the surrounding area. Potential career paths include F&B Supervisor, F&B Manager, Director of Food and Beverage, Director of Operations, General Manager, and VP of Food & Beverage.

Requirements

High school graduate, GED, or equivalent work experience.
At least 21 years of age to serve alcoholic beverages.
Good understanding of the English language.
Knowledge of drink recipes and beverage service standards.
Ability to input and access information in property-management, computer, and point-of-sale systems.

Nice To Haves

One year of experience as a server or barback; preferred but not required.
Certification in previous training in liquor, wine, and food service.
Certification in an alcohol awareness program.
CPR certification.
Previous guest/customer relations training.
Outgoing personality, positive energy, ability to converse with guests, and knowledge of the surrounding area.

Responsibilities

Monitor and maintain cleanliness, sanitation, and organization of assigned work areas, tables, service areas, and the outlet.
Maintain complete knowledge of menu items, liquor brands, beers, and non-alcoholic selections offered in the outlet.
Follow state liquor regulations, especially restrictions on serving minors and intoxicated persons and rules intended to prevent drunk driving.
Obtain the assigned bank, verify contracted monies, and keep the bank secure.
Maintain knowledge of point-of-sale and manual systems.
Greet guests and take food and beverage orders, using suggestive selling and upselling techniques.
Enter orders into the system and verify their transmission to the bartender or kitchen.
Present guest checks and process payments through the bartender/cashier, following cash-handling and credit policies and procedures.
Clean and reset tables promptly after guests depart.
Collect and report tips at the end of the assigned shift.
Use chemicals in accordance with OSHA regulations and hotel requirements.
Complete closing reports in the point-of-sale system.
Document maintenance needs legibly on work orders and submit them to the manager.