This position is responsible for serving beverages and food to guests.

Starting wage is $10.33/tips. The hours would be Part Time weekends.

Restaurant or Banquet:

1. Provides exemplary guest service by demonstrating a personal commitment to making every guest satisfied.
2. Understands and promotes the company’s 100% Satisfaction Guarantee.
3. Provides information to guests about hotel services and amenities.
4. Prepares and serves beverages as requested by guests and servers.
5. Helps guest select food and beverages by presenting menu and answering questions.
6. Transmits orders to kitchen.
7. Requires proof of age prior to serving alcohol and follows recipes and using precise measurement pours.
8. Obtains revenue by totaling charges, issuing bill, accepting payment and processing payment.
9. Maintains a pleasant atmosphere in bar. Addresses unruly guests and has them removed if necessary.
10. Responsible for inventory and orders liquor/supplies as required.
11. Keeps bar area and equipment neat and clean.
12. Complies with all local, state, and franchise required training.
13. Understands and performs basic safety, security and emergency procedures of the hotel.

Communication, Collaboration and Culture:

1. Continuously promotes, communicates, and embodies the RMC culture.
2. Practices and encourages a positive attitude among teammates to stimulate enhanced communication and collaboration.
3. Actively participates on teams and meetings to promote the improvement of operating strategies, guest satisfaction and financial results.
4. Able and willing to assist teammates and take on additional assignments.

Essential Skills and Experience:

1. Experience in bar operations is preferred
2. Interpersonal, verbal and written communication skills
3. Ability to work within a team-based environment
4. Ability to perform and manage multiple tasks
5. Planning and organizational skills
6. Technical Skills preferred - Microsoft Word/ Excel/Outlook/ SharePoint and Hotel Brand Systems

Working Relationships:

1. Works and collaborates with restaurant, kitchen and banquet teammates.
2. Interacts with teammates within the hotel.
3. Reports to Food and Beverage Manager and/or the Restaurant Supervisor.

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 position functions. While performing the duties of this job, the employee is regularly required to sit, use hands to finger, handle, or feel and talk or hear. The employee is occasionally required to stand, walk, climb, balance, stoop, kneel and reach with hands and arms. The employee will periodically lift and or move up to 10 pounds and occasionally lift and or move up to 35 pounds. Vision abilities required by this job include close vision and the ability to adjust focus.