Job Description:
This role will provide outstanding Guest Services within our Food & Beverage TEAM, responsible for maintaining the restaurants and other outlets of the hotel. When you join SPIRE, we ensure that you receive the support, tools, and resources for your success as well as the opportunities you need to grow as an individual and excel in your hospitality career.
Role and Responsibilities:
A Bartender is primarily responsible for being empowered of meeting and maintaining guest satisfaction by creating extraordinary and exclusive experiences from the moment the guest walks up to the bar/lounge area, providing a gratifying experience and a moment to unwind at the end of their day.

• Provide our guests with the best in service, courtesy, and care by responding promptly to guest requests, assistance, directions, and other amenities or information.
• Follow up with guests during their visit to ensure overall satisfaction and repeat business.
• Attend pre-shift meetings to learn daily particulars, including guest and hotel expectations, to ensure consistency.
• Your passion for service will be reflected by how you prepare and serve beverages for the bar or for other servers to supply to guests and explain all specials, promotions, and snacks for guest awareness.
• Maintain proper set-up of bar daily, including requisitioning and stocking all beer, wine, spirits, paper products, straws and stirrers, condiments, and produce based on projections from the daily functions sheet. Advise management team of supply levels.
• Replenish cut fresh fruits and vegetable garnishes, juices. As directed by the management team, use approved productivity methods to prevent waste and spoilage of food and other perishables daily to ensure product quality.
• Promote and document orders for drinks. Mixes, garnishes, and presents drinks using standard ingredient recipes and practicing prudent portion control.
• As the cashier, input orders into a register at the point of sale and create a check for each guest, including those served by other lounge servers, to maintain accountability of all beverages served.
• Receive payment from guests, make the change as needed, verify the validity of charges, record charges, and properly execute vouchers, to balance all monies: deposit cash drops and secure bank.
• Maintain bar/lounge area clean and free of dirty glasses/tableware and transport to dishwashing for proper cleaning.
• Lock up and stores all beverage and other equipment items and end of shift.
• Keep the floors dry and clean to avoid slip/fall accidents. Perform all assigned side-work to include general cleaning and sanitation by using company-approved cleaning agents while adhering to cleaning procedures and instructions for cleaning agents. Follow all policy, procedures, and service standards and maintain proper use and cleanliness of all food and beverage equipment and closets/storage areas.
• Abide by all State, Federal, and corporate liquor regulations on serving alcoholic beverages to minors and intoxicated guests.
• Use a daily checklist to complete projects.
• Ensure guest satisfaction includes the prompt return of lost or items accidentally left behind in our hotels. All team members are responsible for turning in all items found to the hotel's Lost & Found Department immediately.
• Provide instruction and guidance for guest's and team member's safety in fire or other emergencies.
• Report all suspicious persons or activities, hazardous conditions, etc., to Safety/Security Department.
• Other duties as assigned.

Specific Job Knowledge and Skills:
The individual must possess the following knowledge, skills, and abilities and explain and demonstrate that he/she can perform the essential functions of the job, with or without reasonable accommodation.

• Knowledge of food and beverage industry, current market trends, and federal, state, and local laws on the hospitality industry, i.e., OSHA, Local Liquor Commission, Department of Health and Sanitation regulation. Knowledge of chemical cleaning agents, proper labeling and operation of various industrial equipment, and knowledge of Hotel Corporate policies and basic sanitation requirements/controls and applications of relevant chemicals to safeguard our team members, guests, and hotel property.
• Ability to obtain any government-required licenses or certificates.
• Must have basic knowledge of beverage and food preparation, portion sizes, service standards, guest relations and etiquette, and understanding of the appropriate table settings and service ware.
• Basic mathematical skills necessary to operate a cash register, make the change, total guest checks, count the whole bank, prepare cash drops, and total all other charges: complete requisitions, balance sheets, and vouchers.
• Operate a keyboard and point of sale procedures to pre-check, order, and close out a check.
• Ability to remember, recite and promote the variety of menu items.
• Sufficient manual dexterity of hands to use/operate food & beverage equipment, e.g., coffee maker, use a knife to make garnish, pick up glassware and bottles, scoop ice, mix drinks, and reach overhead to retrieve stock.
• Ability to kneel, stoop, pull, grasp, lift and carry, and transport 50 - 75 lbs. of beverage and food, produce by pushing a cart and up to 30 lbs., at times through a crowded room continuously throughout the shift.
• Ability to stand and work in confined spaces for the entire shift.

Physical Demands /Work Environment:
The physical demands and work environment characteristics described here represent those that an employee must meet to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.
Other Expectations:

• Due to the seasonal nature of the hospitality industry, team members may be required to work varying schedules to reflect the hotel's business needs. This includes nights, weekends, and/or holidays. Regular attendance in conformance with the standards is essential to the successful performance of this position. Irregular attendance may be subject to disciplinary action up to and including severing employment. Overtime may be required due to business demand.
• To ensure a safe and healthy working environment, all team members are required to comply with health and safety standards, regulations, and procedures and take on the responsibility and wear appropriate Personal Protective Equipment (PPE) as determined by position and duties; training will be provided.

Qualifications:

• Any combination of education and experience equivalent to graduation from high school or any other combination of education, training, or experience provides the required knowledge, skills, and abilities.
• Completion of Bartending School or Bartending & Mixology Certificate preferred.
• Minimum 1-year Bartender experience in a similar role, size of operation required, hotel experience preferred.
• Alcohol Beverage Servers and Food Handlers Certification required.
• CPR Certification, Frist Aide training, and AED Certification preferred. Tuberculosis clearance certification (CA) required.
• Given that our guests visit our hotels from all regions of the world, additional/multilingual ability is preferred to provide a personalized experience to our guests.

Benefits:
Complete benefits package including medical, dental, vision, telemedicine, 401k, paid time off, life/disability insurance, indemnity plans, and a host of other voluntary options.
Spire Hospitality is an equal opportunity/AA/Disability/Veteran employer. The EEO is the Law poster and its supplements are available using the following links: EEOC is the Law Poster (https://www1.eeoc.gov/employers/poster.cfm) and the following link is the OFCCP's Pay Transparency Nondiscrimination policy statement (https://www.dol.gov/ofccp/pdf/pay-transp/_formattedESQA508c.pdf)
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)