Obtains cash bank and opens Micros.
Greets and services all guests in a professional and courteous manner.
Mixes ingredients such as liquor, soda, water, sugar, and bitters to prepare cocktails and other drinks.
Knows daily specials, soups, drinks and "86" items, and communicates them to the guest.
Knows all menu items, their garnishes, contents and preparation methods; relays that information to the guest in a direct, concise way.
Uses proper measuring device, pouring no more than specified per recipe.
Serves food from Lobby Bar menu using suggestive selling techniques.
Serves wine and draft or bottled beer, using upselling techniques.
Collects money for drinks served.
Orders or requisitions liquors and supplies.
Arranges bottles and glasses to make attractive display.
Slices and pits fruit for garnishing drinks.
Serves and replenishes bar snacks such as chips, pretzels, and nuts.
Closes guest checks by credit cards, cash, or room charges, according to SOP.
Pays out all charged tips at the end of the shift.
Follows cash bank reconciliation and end of shift drop procedures.
Remains up-to-date with hotel events and guests, as they affect the areas of responsibility.
Maintains a clean and efficient bar, both in and out of customer view.
Responsible for recognizing when a customer has had enough (or too much) to drink and appropriately cutting them off.
Complies with all rules and laws of the State of Florida.
Responsible for knowing and abiding by all department, TPG and Marriott policies and procedures.
PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
