REPORTS TO:          Lobby Bar Supervisor, Banquet Beverage Supervisor and/or Beverage Manager.

SUPERVISES:           N/A.

WORK ENVIRONMENT:

Bar outlets, Banquet rooms and service areas.

Job involves working:

• under variable temperature conditions (or extreme heat or cold).
• under variable noise levels.
• outdoors/indoors.
• around fumes and/or odor hazards.
• around dust and/or mite hazards.
• around chemicals.
• long hours during the busy season.

KEY RELATIONSHIPS:

Internal:                     Staff in Bar, Kitchen/Stewarding, Restaurant, Storeroom/ Purchasing, Housekeeping and Engineering.

External:                    Hotel guests and visitors, Equipment Repair associates.

ESSENTIAL JOB FUNCTIONS

1.     Maintain complete knowledge of and comply with all departmental policies, service procedures and standards.

2.     Maintain complete knowledge of correct maintenance and use of equipment.  Use equipment only as intended.

3.     Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day.

4.     Maintain positive guest relations at all times.

5.     Be familiar with all hotel services/features and local attractions/activities in order to respond to guest inquiries accurately.

6.     Resolve guest complaints, ensuring guest satisfaction.

7.     Monitor and maintain cleanliness, sanitation and organization of assigned work areas.

8.     Maintain complete knowledge of all menu items, liquor brands, beers, wines and non-alcoholic selections available.

9.     Maintain knowledge of the particular characteristics and description of every wine/champagne by the glass and major wines on the wine list.

10.  Maintain complete knowledge of and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving.

11.  Maintain complete knowledge of table/seat/station numbers, room capacity, hours of operation and menus.

12.  Complete opening side duties:

• Check quality and amount of all Bar stock and supplies by using consumption report
• Complete opening inventory sheet.
• Requisition all necessary supplies.
• Transport supplies from Storeroom to designated Bars.
• Stock ice in Bar.
• Stock glassware and paper supplies.
• Set up glassware and paper supplies.
• Set up bottles in display cabinet and speed rail.
• Check temperature of refrigeration units and glass wash machine.
• Prepare bowls of Bar snacks; place on Bar and tables at opening.

13.  Inspect cleanliness and condition of Bar and service areas; rectify any deficiencies.

14.  Assist Bartender in preparing garnishes and mixes.

15.  Replenish supplies in Bars throughout shift.

16.  Restock ice.

17.  Answer phones according to Peabody Service Excellence® practices.

18.  Monitor and maintain cleanliness, sanitation and organization of Bar and service areas.

19.  Transport soiled wares to dishwashing area.

20.  Extend courteous salutations when guests leave outlet and invite them to return.

21.  Clean and sanitize glassware in glass machine

22.  Ensure maximum usage of all supplies to attain budgeted beverage cost and to prevent waste.

23.  Use all chemicals in accordance with OSHA regulations and hotel requirements.

24.  Complete closing side duties:

• Properly store all reusable goods.
• Empty and drain ice bin.
• Scrub sink.
• Remove all items from bar top and tables; place clean items in designated areas; wipe clean all surfaces of bar top and tables.
• Remove liquor and bottles from speed rail and liquor cabinet.
• Secure all liquors, beers, wines, coolers, cabinets and storage areas.
• Wipe down all bottles and surfaces.
• Clean all bar equipment and tools.
• Remove trash.
• Sweep and mop floor behind bar, office and the service bar.

25.  Must have certification of TIPS Training within 60 days of employment.

SECONDARY JOB FUNCTIONS 

1.     Assist with weekly/monthly inventories.

2.     Follow maintenance program and cleaning schedule.

3.     Legibly document maintenance needs on work orders and submit to Manager.