Banquet Bartender On-Call

Description

JOB OVERVIEW

Prepare beverages for catered banquet functions, courteously and efficiently; collect payments; assist in maintenance of bar area.

REPORTS TO

Director of Catering and Banquets

WORK HOURS

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

EDUCATION/EXPERIENCE

1. High School Graduate
2. Graduate of bartending school preferred
3. At least 1 year experience as a bartender in a medium to high volume environment.
4. Must be 21 years of age.
5. RBS certification required.
6. Food Handlers certification required.

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.

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 using checklist.
   2. Requisition all necessary supplies and transport from storeroom to banquet facility.
   3. Set bar according to service standards.
   4. Set up all condiments (garnishes, juices, etc.) and beverages according to standards.
   5. Prepare all fresh fruit garnishes according to service standards.
   6. Ensure a sufficient supply of all flatware, glassware, and chinaware for service.
   7. Ensure cleanliness and condition of assigned station and service areas.
2. Take Guests’ beverage orders, utilizing suggestive 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 equipment as assigned.
    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.

The Hilton Woodland Hills/Los Angeles 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 maribelp@hiltonwh.com to let us know the nature of your request.

Qualifications

Must have bartending experience.

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. 41 CFR 60-1.35(c)