The Cove - Server/Bartender

GRAND PACIFIC HOTEL SERVICES LP•Carlsbad, CA

4d•$17 - $17

About The Position

The goal of the Cove Operation is to create a relaxing outdoor pool experience that will encourage guests to visit often. Prepare and service beverages for servers and guests of the Cove Bar in a speedy, efficient, friendly, and professional manner.

Requirements

Must be minimum age to serve alcohol.
Must be able to speak, read, write and understand the primary language(s) used in the workplace.
Must be able to read and write to facilitate the communication process.
Requires good communication skills, both verbal and written.
Must possess proficient computational ability.
Must possess ability to handle cash transactions quickly and accurately.
Must possess proficient computer and POS usage skills.
Ability to solve problems and make rational decisions.
Ability to collaborate and build rapport with a wide array of individuals cohesively and remain professional, calm, and courteous at all times.
Ability to contribute to a positive, engaging, and welcoming environment for our guests.
Knowledge of resort food and beverage menus.
Knowledge of food and alcoholic beverages and be able to describe to guests in detail
High school or equivalent education required.
2 + years previous bartending experience
Previous experience with Microsoft Word and Excel programs.
Working knowledge of Micros or comparable POS system.
Must have current Food Handler’s Card
Must be TIPS certified
All employees must maintain a neat, clean and well-groomed appearance per Marbrisa Pool Dress Code SOP.
Regular attendance in conformance with the standards, which may be established by Grand Pacific Hotel Services, Inc. from time to time, is essential to the successful performance of this position.
Employees with irregular attendance / attendance violations will be subject to disciplinary action, up to and including termination of employment.
Upon employment, all employees are required to fully comply with Solea Carlsbad Resort & Spa rules and regulations will be subject to disciplinary action, up to and including termination of employment.

Responsibilities

Taking orders from bar patrons & pool guests
Mixing & creating cocktails in accordance to all recipes & standards
Delivering orders to each of the pool guests
Buss and clean pool and dining areas
Stock all items needed for service, keep inventory and fill out forms to replenish
See to all guests’ needs, ensure they are happy and feel attended to
Maintain a clean & Organized bar
Create cocktails & pour wine/beer for guests at bar along with servers in the service well
When serving poolside they are to circulate poolside and dining area offering service to guests
Take and deliver orders
Stock and maintain storage
Interact with guests to ensure they are enjoying their poolside experience
Stock and maintain storage areas
Run supplies to and from Solea property and kitchen
Answer phones for Cabana inquiries
Opening and closing procedures (See SOP)
Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position.
Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment.
Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel.
In addition, attendance at all scheduled training sessions and meetings is required.
Upon employment, all employees are required to fully comply with Starwood rules and regulations for the safe and effective operation of the hotel’s facilities.
Employees who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment.
Additional duties as necessary and assigned.
Update Purchasing director of stock and supplies needed.
Maintain multiple lists and inventory and ensure it is up to par daily.
Multiple trips to load and unload supplies and equipment throughout the shift.
Close down stations for “off season” times. This includes, but is not limited to: Removal of entire inventory and stock, recording unused items. Deep cleaning of entire operation, sinks, shelving, floors, storage. Store all equipment safely for next season. Lock down of entire operation.