Job Overview

To prepare and serve appetizers, alcoholic and non-alcoholic beverages, hospitably and efficiently, and according to Marriott procedures, to guests (and cocktail servers, if a service area is part of the front bar). Inspect storage areas for organization, use of FIFO, and cleanliness. Complete scheduled inventories and stock and requisition necessary supplies. Ensure uniform and personal appearances are clean and professional, maintain confidentiality of proprietary information, and protect company assets. Welcome and acknowledge all guests according to company standards, anticipate and address guests’ service needs, assist individuals with disabilities, and thank guests with genuine appreciation. Ensure adherence to quality expectations and standards; and identify, recommend, develop, and implement new ways to increase organizational efficiency, productivity, quality, safety, and/or cost-savings.

DUTIES & RESPONSIBILITIES

Compliance with the following conditions is necessary during employment at Marriott.

GENERAL

• Alcoholic beverages are never to be brought onto or taken from the property by associates.
• All packages must bear a "red sticker," specifying name, contents and manager's signature acknowledging that he/she has given approval to have items in the package.
• Alcoholic beverages are not to be consumed while on the hotel property.
• Associate entrance and exit is to always used when coming to or leaving the hotel.
• Associates are not to accept, directly or indirectly, any premiums, gifts or other free goods in connection with the purchase or sale of any goods.
• Security of keys assigned to you is of paramount importance; keys are not to be given to other associates not authorized to get them.

BAR CONDITIONS

• Strict adherence to posted bottle pars will be maintained. All bottles will bear proper coding (color coded tape) as designated by the beverage controller. No transferring of bottles between is allowed unless authorized by management and covered by a signed transfer (bartenders only).
• No alcoholic beverages, in any amount, will be issued to other areas unless accompanied by a proper written transfer and taken from the main beverage storeroom. There are no exceptions.
• All beverage requisitions are to be accompanied by exact amount of empty bottles of like brands.
• Alcoholic pre-mixes are not allowed except where specified for banquet bars.
• Beverage stocks are to be kept clean and orderly at all times.
• Identification to be checked in all instances where customer is of questionable age.
• Local laws must be followed.
• Guests who have had too much to drink are not to be served additional alcohol.
• Management is responsible for removal of any guest whose behavior is questionable.
• Substitution of another brand for a customer-specified brand name is not allowed. Nor is the refilling of original liquor containers with some other spirit. This includes pre-mixed martinis, which are to be held in a separate container.

POURING

• All drinks which are prepared in the service bar must be pre-rung before the order leaves the counter.
• All drinks on front bars must be rung immediately after the order is served. "Immediately" is defined as follows:
• When the drink or drink order is being delivered to the floor area, the mounts must be pre-rung before the server leaves the bar and before the check is returned to the server.
• When a single customer at a slow bar is rendered a drink, the amount will be pre-rung on the check; the check is then returned to the customer face down before any new order is taken or cash register transaction made.
• When a given "set" of customers at the bar order a round of drinks either as a group or as an individual customers, their drinks are to be delivered, the check or checks pre-rung and returned to the customer(s) face down, before any new order is taken or cash register transaction is made.
• It is not permissible to give drinks away to anyone; all sales must be rung on the register.
• Members of the management staff authorized to sign promotion checks and entertain in certain areas of the hotel will be served and presented the appropriate check. There are no exceptions.
• Guests are to be requested to sign name and room number. This signature should be checked for legibility and the room number verified on P.O.S. before closing the check to room charge.
• Associates are not to add gratuities to any guest checks unless guest specifies to do so, or alter guest checks in any way.

HANDLING OF CASH

• Careless handling of cash and frequent cash shortages will result in immediate dismissal.

Safety and Security

• Report work related accidents.
• Follow company and department safety and security policies and procedures to ensure a clean, safe, and secure environment.
• Follow policies and procedures for the safe operation and storage of tools, equipment, and machines.
• Complete appropriate safety training and certifications to perform work tasks.

Guest Relations

• Address guests' service needs in a professional, positive, and timely manner.
• Welcome and acknowledge each and every guest with a smile, eye contact, and a friendly verbal greeting, using the guest's name when possible.
• Anticipate guests' service needs.
• Actively listen and respond positively to guest questions, concerns, and requests using brand or property specific process.
• Provide assistance to individuals with disabilities, including assisting visually, hearing, or physically-impaired individuals within guidelines (e.g., escorting them when requested, using words to explain actions, writing directions on paper, moving objects out of the way, or offering access to Braille or TDD phones).

Communication

• Speak to guests and co-workers using clear, appropriate and professional language.

Working with Others

• Support all co-workers and treat them with dignity and respect.
• Handle sensitive issues with employees and/or guests with tact, respect, diplomacy, and confidentiality.
• Develop and maintain positive and productive working relationships with other employees and departments.
• Partner with and assist others to promote an environment of teamwork and achieve common goals.
• Actively listen to and consider the concerns of other employees, responding appropriately and effectively.

Physical Tasks

• Maintain cleanliness of work areas throughout the day, practicing clean-as-you-go procedures.
• Assist your and other departments when needed to ensure optimum service to guests.
• Notify management of maintenance repairs issues.
• Complete scheduled inventories (e.g., opening inventory) of supplies, food, and liquor to check stock and requisition necessary supplies.

Opening

• Complete opening duties including setting up necessary supplies and tools, including bank, and ensuring work area is clean and everything is in working order.

Greeting and Seating

• Thank every guest upon departure, invite them to return, and wish them a fond farewell.

Closing

• Complete closing duties, including storing all reusable goods, breaking down goods, cleaning all equipment and areas, returning equipment to proper locations, locking refrigerators, restocking items, turning off lights, locking doors, and completing daily cleaning checklist.

OTHERS

• Performs other duties as assigned to meet the business need.

Job Type: Full-time

Pay: From $16.00 per hour

Benefits:

• Employee discount
• Flexible schedule
• Paid time off

Restaurant type:

• Bar

Shift:

• 8 hour shift
• Day shift
• Evening shift
• Night shift

Weekly day range:

• Every weekend
• Monday to Friday
• Rotating weekends
• Weekends as needed
• Weekends only

Work Location: In person