SUMMARY
Maintains a bar and serves banquet guests in accordance with established standards and with hospitality and professionalism.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Greet guests, escort them to their seats and present them with menus and beverage lists.
  Create a warm and welcoming atmosphere for guests and employees.
  Answer questions about menu items and beverages including their ingredients, preparation, accompanying items and make recommendations.
  Serves guests with food and beverage in a positive and friendly manner
  Presents order choices in a prompt and efficient manner
  Presents dining ambiance with an enthusiastic attitude.
  Check with customers to ensure that they are enjoying their meal and experience and take action to correct any problems.
  Stocks/sets up a portable bar, mixes and serves alcoholic beverages, assists in cost control, inventory and maintaining inventory records.
  Maintains inventory control through conscientious use and careful monitoring of all food and beverage products.
  Communicates with management in a timely manner when supplies are needed.
  Ensures compliance with applicable state liquor laws and standard operating procedures provided by the management.
  Communicate guest requests and concerns to the Department Manager.
  Performs opening and closing duties which include, but are not limited to: inventory, cash control, cleaning, set-up and break-down of a portable bar.
  Accountable for checks and cash transactions.
  Utilizes Point of Sales System.
  Reviews banquet schedule for changes, calendar of events, and special events. Incorporates safe work practices in job performance.
  Regular and reliable attendance.
  Performs other duties as required.
 

QUALIFICATIONS
Required

To perform this job successfully, an individual must be able to perform each duty satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.
  Able to pass a drug test and pre-employment criminal background check.
  Must be 21 years of age.
  Must be dressed neatly and well groomed in company approved uniform at all times.
  Must be able to operate P.O.S. computer, make changes correctly and make credit card transactions accurately.
  Must be able to safely operate and drive beverage carts.
  Must be able to deliver plated food, clear tables and assist in banquet set up, which may require lifting up to 50 lbs.
  Must be able to calmly respond to angry guests and notify a manager.
  Must be able to read and write notes to hearing impaired guests.
  Stands, walks and sits during the entire shift.
  Must be able to pass server validation.
  Reaches, bends, stoops and wipes.
  Basic cooking principles; grilling items, composing plates and applying condiments.
  Must be able to verbalize menu items clearly to guests while taking their orders or responding to their requests.
  Must be able to hear well amongst loud background noise.
  Must be able to write or memorize orders.
  Must balance at the end of each shift.
  Must be able to effectively card all guests who appear under the age of 30 for alcohol purchases and under the age of 25 for tobacco purchases.