Banquet Bartender

About the role

The Primary role of the Banquet Bartender at The Cooper, is to be responsible for selling, preparing and serving mixed beverages, wine and food.

Responsibilities

• Oversees and assists the entire front of house team with all elements of service.
• Takes ownership of the bar, knowing the names and preferences of their guests and VIPs, greeting, seating, running, bussing, re-setting etc.
• Describes dinner features as needed, including menu changes and daily additions.
• Conducts continuous training with service team regarding the spirit and cocktail list and provides complete training for all new hires.
• Prepare alcoholic and non-alcoholic beverages accurately according to the restaurant’s recipes and guest requests.
• Prepare drinks for the serving staff to bring to tables.
• Engage with guests to take orders, answer questions, and make recommendations on cocktails, wines, and beers.
• Understand the order taken by the server and any changes in the menu, dietary restrictions, food allergies, etc.
• Maintain a clean, safe environment all times in the bar (front bar, back bar, well, floor).
• Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety, and labor requirements of the restaurant colleagues and guests.
• Observe guests to identify signs of intoxication and refuse further service when appropriate, following the establishment’s policies.
• In addition to performance of the essential functions, this position may be required to perform a combination of supportive functions.

Required Skills/Abilities

• Must be able to speak, read, write and understand the primary language(s) used in communication with guests, suppliers, and colleagues.
• Must be able to read and write to facilitate the communication process.
• Requires good communication skills, both verbal and written.
• Must possess basic computer skills.
• Must have complete knowledge of POS system.
• Knowledge of the appropriate table settings and service ware.
• Ability to describe all menu items, prices and methods of preparation.
• And to use suggestive selling techniques to encourage the guests to choose items that are house specialties.
• Must have complete knowledge of products and specifications that is outlined in the dinner menu.
• Must be minimum age to serve alcohol.

Education and Experience

• High school diploma or equivalent.
• Prior hospitality and/ or food & beverage experience preferred.

Physical Requirements

The physical demands described here are representative of those that must be met by a Server to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Must be able to lift equipment, supplies, etc. of at least 30 lbs. on a regular and continuing basis.
• Must be able to stand and exert well-paced mobility for 8 hours in length.
• Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.
• Vision occurs continuously with the most common visual functions being those of near vision and depth perception.