/seeker/email?jobAdId=849DEE7410969E95'/seeker/apply/quickApply?jobAdId=849DEE7410969E95');logEvent('job details','apply-1');
Banquet Bartender | Napa
Property Name
The Meritage Resort and Spa
Job Title
Banquet Bartender | Napa
Company Name
The Meritage Resort and Spa
Work Permit
Applicants who do not already have legal permission to work in the United States will not be considered.
Management Position
Bonus Pay
Position Categories

A Premier Hotel Management & Investment Company with Strategic Vision and Strong Core Values

Since 1987, Pacific Hospitality Group has maintained a strategic vision and strong core values as guiding principles for business success. With luxury hotel properties from Napa Valley to Southern California, PHG's growing portfolio of hotel and resort investments reinforces the company's cohesive vision and ensuing success.

PHG manages, develops, finances, and owns hotels and resorts located in California, Hawaii, Arizona and Louisiana. We currently own and manage 11 hotels and resorts, representing over 2,676 rooms and 203,650 square feet of premier indoor meeting and event space.

Job Description

Position Summary:
Prepares beverages for servers and guests in a speedy, efficient, friendly, and professional manner by following standard cocktail recipes.

Duties & Responsibilities
Primary Responsibilities/Essential Functions:

  • Prepares drinks for the guests and servers following standard cocktail recipes and practicing prudent portion control.
  • Maintains proper and adequate set-up of the bar according to the Banquet Event Order (BEO), including requisitioning and stocking liquor, beer, wine, juices, soft
    drinks, garnishments, condiments and glassware. Opens and closes bar according to standard operating procedures.
  • Describes wines, beers and spirits served and make recommendations as requested. Upsells food and beverage items to maximize profitability.
  • Handles cash, transactions accurately and in accordance with company policies and procedures.
  • Maintains the cleanliness of the bar area by disposing of all waste, clearing and cleaning all glassware, and wiping down bar.
  • Follows all standard food handling, sanitation, TIPS and health department guidelines.
  • Must wear non-slip, oil resistant shoes. Follows all safety policies and procedures. Reports potential safety issues to Event Manager or Event Captain whenever observed and takes immediate action to resolve in emergency situations. OSHA laws require the use of Personal Protective Equipment (PPE) when performing work duties that have the potential of risk to your health or safety. Team members will be trained in the proper use and care of assigned PPE if applicable. The hotel provides the required PPE. Team member has responsibility to report defective, damaged or lost PPE or equipment that does not fit properly to their Manager. Maintains strict compliance with hotel's Hazardous Material (HAZMAT) program and familiarizes self with current MSDS.
  • Reporting to work as scheduled (on time and on regular basis) is an essential function of the job.

Other Responsibilities/Supportive Functions:

  • Provides opening and closing inventory of spirits. Fills out all necessary paperwork at the end of each shift.
  • Resolves guest complaints within scope of authority; otherwise refers the matter to management. Notifies supervisor and/or Security of all unusual events, circumstances, missing items, or alleged theft.
  • Helps servers pour wine and serve food as needed.
  • Notifies management of unsafe conditions, needed maintenance of any equipment and any accidents.
  • Ensures that minors and intoxicated persons are not served alcoholic beverages. Notifies management of any problems resulting from guest complaints, intoxication or disruptive behavior

Note: This job description is not intended to be all-inclusive. Team Members may perform other related duties as required to meet the ongoing needs of the organization. Management reserves the right to add, modify, change or rescind work assignments and to make reasonable accommodations as needed.

Qualifications (relevant experience, education and training):

  • One year bartending experience, preferably in a hotel/resort environment.
  • Possess a basic knowledge of food and beverage preparation, service standards of comparable hotel, guest relations and etiquette.
  • Must have a strong knowledge of wine, beer, liquors, waters and drink preparation.
  • Requires ability to serve needs of guests through verbal face-to-face interactions. Contacts sometimes contain confidential/sensitive information so requires ability to use discretion. Must demonstrate positive attitude and professional demeanor. Requires strong communication and interpersonal skills and commitment to a high level of guest satisfaction.
  • Completes required training as scheduled.
  • Requires ability to perform basic math skills such as addition, subtraction, multiplication and division.
  • Strong attention to detail and the ability to handle multiple tasks.
  • Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Must be able to speak, read, write and understand English to understand instructions, safety rules, and
    communicate with guests.
  • Due to the cyclical nature of the hospitality industry, team members may be required to work varying schedules to reflect the business needs of the hotel. Work schedules will include working on holidays, weekends and alternate shifts.
  • Must be at least 21 years of age to serve alcoholic beverages. Must complete TIPS® (Training for Intervention Procedures) alcohol awareness certification as scheduled upon employment. Must have a valid current Food Handlers Card or willingness and ability to obtain one within 30 days of employment.
  • Must know all applicable health standards. Knowledge of federal, state and local laws, ordinances and regulations and company policy regarding serving alcohol to minors and intoxicated patrons.
  • Must maintain a clean appearance and professional demeanor.

Special Skills & Abilities/Mental and Physical Demands:

While performing the duties of the job the team member regularly stands for sustained periods of time or walks from one work area to another. The team member frequently grasps objects such as liquor bottles and glassware. The team member frequently feels the temperature of objects such as extremely hot glassware and plateware. The team member regularly reaches by extending hand(s) and arm(s) in any direction while serving and performing other essential functions of the job. The team member occasionally stoops, kneels and crouches when stocking bars and coolers. The team member frequently talks when communicating with guests and kitchen. The team member frequently needs to hear voices while taking orders and interacting with guests. The team member occasionally needs to taste to make sure drinks are not too strong and have the right flavor. Balance is frequently required to prevent falling when walking, standing, moving or carrying plates, beverages and food items. The team member frequently pushes and pulls carts and equipment. Lifting is regularly required to prepare serving areas, serve food and beverages. Exerts up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently, and/or up to 10 pounds of force constantly to move items such as liquor bottles, cases of beer, plateware and glassware. The team member is required to have close visual acuity to perform the job such as detecting glassware that does not meet cleanliness standards, reading liquor labels, reading state issued identification cards, and assuring accurate pours. The team member is required to have visual acuity to determine the accuracy, neatness, and thoroughness of the work assigned. The team member is subject to environmental conditions found working both inside and outside. The team member is occasionally subject to extreme heat, with temperatures above 100 degrees while moving around in the kitchen or performing duties while outside temperatures are high. Occasionally subject to extreme cold when working in refrigerated areas. The team member is occasionally subject to loud noise (or music) when working in or around the kitchen and in event areas. The team member is subject to hazards which includes proximity to moving mechanical parts, eq uipment found in kitchens and food service areas, sharp objects, and exposure to cleaning chemicals. Other hazards may include slick floors and hot plateware or glassware. The team member is occasionally subject to atmospheric condition such as fumes, odors, or dusts. Will handle fruits during garnish and beverage preparation. The team member is required to function in crowded or narrow aisles, passageways or work areas in the kitchen and dining/event areas.

(To perform this job suc

Job Requirements

We are an Equal Opportunity Employer that considers applicants without regard to race, sex, religion, national origin, disability or protected veteran status.