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6BE2DCC670964489
Banquet Bartender - Part Time
Property Name
Sacramento Marriott Rancho Cordova
Job Title
Banquet Bartender - Part Time
City
Rancho Cordova
Work Permit
Applicants who do not already have legal permission to work in the United States will not be considered.
Management Position
No
Bonus Pay
No
Accommodation
No
Industry
Hotel/Resort
Position Categories
Bartender, Banquet Services

Stanford's Corporate Culture


Stanford Hotels Corporation is a mid-size, owner-operated company that specializes in the development and management of high quality, full service hotels using a variety of franchise brands. The corporate office is located in San Francisco; however, Stanford Hotels has 13 properties throughout the U.S. comprising three top global brands including Marriott, Starwood and Hilton.

Our goal is to be the "Best of the Brand." Since 1985, Stanford Hotels Corporation believes that high-quality properties, exceptional customer satisfaction, and engaged employees set Stanford Hotels apart from the rest.

Job Description


The Sacramento Marriott provides equal employment and affirmative action opportunities to applicants and employees without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, protected veteran status or disability. If you need accommodation for any part of the employment process because of a medical condition or disability, please send an e-mail to rebecca.dawes@marriottranchocordova.com or 916-267-6715 to let us know the nature of your request.

JOB OVERVIEW

Prepare beverages for banquet functions, courteously and efficiently; collect payment; maintain cleanliness of bar area.

REPORTS TO

Food & Beverage Director, Banquet Manager and Banquet Captain

WORK HOURS

Team members will be required to work day and/or evening shifts, both weekdays and weekends.

EDUCATION/EXPERIENCE

1. High School Graduate

2. At least 1 year experience as a bartender in a medium to high volume environment.

3. Must be 21 years of age.

4. TIPS certification preferred.

LANGUAGE SKILLS

1. Ability to read, comprehend and write simple instructions, correspondence and memos.

2. Ability to communicate verbally (including telephone contact) with Guests, management and co-workers.

MATHEMATICAL SKILLS

1. Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions and decimals.

2. Ability to compute rate, ratio and percent.

ESSENTIAL SKILLS

1. Ability to understand Guest needs.

2. Ability to be well organized, prioritize and complete all work assigned.

3. Ability to focus attention to performance of tasks despite frequent, stressful or unusual interruptions.

4. Ability to converse calmly with irate Guests’, co-workers or supervisors in sometimes tense situations.

5. Ability to perform job functions with minimal supervision.

6. Ability to work cohesively with co-workers and other departments as part of a team.

7. Ability to adhere to posted work schedule and arrive on time in a neat and alert condition and adhere to company dress standards.

8. Ability to maintain complete knowledge of the following:

1. Proper bar set-up.

2. All beverages, and correct glassware and garnishes.

3. Characteristics and description of wine/champagne “by the glass” selection and all major wines on the wine list.

4. All menu and daily special items, prices, preparation method/time, major ingredients and quality standards, taste, appearance, texture, serving temperature, garnish and method of presentation.

5. State liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving.

6. Correct maintenance and use of food/beverage serving and preparation equipment.

7. Point-of-sale procedures.

8. All drink measurements and recipes.

9. Credit card terminal procedures.

9. Ability to keep guests from becoming intoxicated and ability to cease service of alcohol to any guest who may become intoxicated using non-confrontational procedures based on TIPS training.

ESSENTIAL JOB DUTIES AND FUNCTIONS

1. Complete opening duties as assigned, including the following:

1. Check quality and quantity of all bar stock and supplies

2. Requisition all necessary supplies and transport from storeroom to banquet bar

3. Set bar according to service standards.

4. Prepare and set up all condiments (garnishes, juices, etc.) and beverages according to standards.

5. Ensure a sufficient supply of all glassware for service.

6. Ensure cleanliness and condition of assigned station and service areas.

2. Take Guests’ beverage orders, utilizing up-selling techniques when applicable.

3. Record orders of Guests into the point of sale system and receive payment following service procedures.

4. Adhere to payment, cash handling and credit policies.

5. Make and serve alcoholic beverages for Guests, cocktail and food servers in accordance with service standards.

6. Open wine/champagne bottles and serve in accordance with service standards.

7. Anticipate Guests’ needs, respond promptly and acknowledge all Guests, however busy.

8. Monitor and maintain cleanliness, sanitation, and organization of assigned station and service areas.

9. Remove soiled wares from bar. Clean and wipe down bar regularly during service.

10. Collect and report tips at the end of the assigned shift.

11. Complete closing duties, such as:

1. Properly store all reusable goods, liquor, and wine.

2. Clean all bar equipment

3. Restock items for next service.

4. Remove all dirty bus pans and all trash.

5. Prepare daily breakage sheet.

12. Complete all closing reports as assigned and leave duty after reporting to supervisor or Manager on Duty.

13. Must be TIPS certified.

14. Follow supervisor’s instructions and performs other duties as developed, directed or assigned.

PHYSICAL REQUIREMENTS

The frequency codes assigned in these job descriptions are:

Rarely less than 1%

Occasionally 1-33%

Frequently 34-65%

Constantly 66-100%

SITTING: Occasionally.

STANDING/WALKING: Constantly on a variety of surfaces (carpet, tile, granite, etc.)

CROUCHING (BENDING AT KNEES): Occasionally. Lifting and completing tasks performed at low levels.

KNEELING/CRAWLING: Occasionally. Lifting and completing tasks performed at low levels.

STOOPING (BENDING AT WAIST): Occasionally. Lifting and completing tasks at different levels.

TWISTING/TURNING AT KNEES, WAIST & NECK: Occasionally.

CLIMBING: Occasionally.

LEG/FOOT USE: Occasionally.

REACHING (OVERHEAD/EXTENSION): Occasionally. Lifting and completing tasks at different levels.

HANDLING/GRASPING: Constantly.

FINGERING/FEELING: Constantly.

PUSHING/PULLING: Occasionally. Pushing cart and portable banquet bar.

LIFTING/CARRYING: Frequently lifting/moving up to 10 pounds. Occasionally lifting/moving up to 25 pounds.

SPEECH REQUIREMENTS: Constantly required to speak to others in person and on the telephone.

HEARING REQUIREMENTS: Constantly required to listen to others in person and on the telephone.

VISION: Constantly required to see up close and ability to adjust focus. Occasionally required to see distances.

WORKING CONDITIONS

Exposure to chemicals, noise, vibrations: Exposure to basic cleaning supplies; moderate to loud noise conditions of a busy bar with occasional music; occasional exposure to noise of kitchen.

Operation of equipment/tools/vehicles: Equipment to include micros, cash register, 10 key calculator, telephone, fax, copier, etc.

Work is both indoors and outdoors.

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information.

Job Requirements


Skills

Preferred

Teamwork

Novice

Multi-Tasking

Novice

Customer Service

Novice

Behaviors

Preferred

Dedicated: Devoted to a task or purpose with loyalty or integrity

Team Player: Works well as a member of a group

Enthusiastic: Shows intense and eager enjoyment and interest

:

Motivations

:

Education

Preferred

High School or better.

Experience

Licenses & Certifications

Preferred

CA Food Handler