On-Call Banquet Server/Bartender

Four Seasons Hotels and Resorts•Fort Lauderdale, FL

17h•Onsite

About The Position

The On‑Call Banquet Server/Bartender provides exceptional food and beverage service during banquet events, delivering a polished, luxury‑level experience whether serving guests tableside or preparing and pouring cocktails behind the bar. This hybrid role supports event set‑up, execution, and breakdown while ensuring attentive, engaging, and seamless service throughout each function.

Requirements

At least 2 years of high‑volume banquet serving and/or bartending experience, preferably in a luxury hotel or resort.
Excellent personal presentation and interpersonal skills.
Extensive knowledge of wine, beer, spirits, and cocktail preparation.
Strong time management skills: ability to multi‑task, prioritize, and adapt in a fast‑paced event environment.
Ability to operate all computer equipment necessary to perform the job; knowledge of Opera and Micros POS preferred/is a plus.
Excellent communication and teamwork skills; ability to collaborate efficiently during live events.
Ability to lift, carry, and move up to 30 lbs.
US work authorization is required.

Nice To Haves

knowledge of Opera and Micros POS preferred/is a plus.

Responsibilities

Offer pre‑determined menu selections to guests and describe food and beverage items, including origin, flavor profile, and preparation methods.
Prepare and serve wines, spirits, and mixed drinks following proper recipes, portion standards, and responsible service guidelines.
Confirm and communicate guest orders—including special requests—using the hotel’s POS system, ensuring accuracy and timely delivery.
Coordinate food and beverage timing to maintain quality and enhance the overall guest experience.
Anticipate guest needs, monitor satisfaction, and respond promptly and professionally to questions, concerns, and service opportunities.
Assist with banquet event set‑up, including linen, china, glassware, silver, bars, and service stations according to the Banquet Event Order (BEO).
Break down, clean, and reset tables, buffets, bars, and service areas following event completion.
Maintain a strong working knowledge of wines, beers, liquors, specialty cocktails, and beverage pairings; confidently upsell when appropriate.
Uphold Four Seasons standards of service, presentation, and professionalism at all times.