Lounge Bartender

Crestline Hotels and Resorts•Denver, CO

About The Position

The Lounge Bartender takes guest orders, prepares and serves alcoholic and non-alcoholic beverages and light meals courteously and efficiently according to hotel specifications. The role also maintains outlet supplies, cleanliness, sanitation, and equipment. The bartender works in a food and beverage establishment at a leisure-driven hotel and is expected to engage guests in conversation, bring positive energy, and be knowledgeable about 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.
Must be at least 21 years old 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 is preferred but not required.
Certification of previous training in liquor, wine, and food service.
Certification in an alcohol awareness program.
Certification in CPR.
Previous guest or customer relations training.
Outgoing personality and ability to converse with guests.
Positive energy and knowledge of the surrounding area.

Responsibilities

Monitor and maintain cleanliness, sanitation, and organization of assigned work areas.
Maintain knowledge of menu items, liquor brands, beers, and non-alcoholic selections available in the outlet.
Follow state liquor regulations, including restrictions on serving minors and intoxicated persons.
Obtain and accurately account for the assigned bank, keeping it secure.
Maintain knowledge of point-of-sale and manual systems.
Greet guests, take food and beverage orders, and use suggestive selling and upselling techniques.
Enter orders into the system and verify their transmission to the bartender or kitchen.
Maintain cleanliness, sanitation, and organization of tables, service areas, and the outlet.
Present guest checks and process payments through the bartender/cashier, following cash-handling and credit 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.