Epazote Bartender/Server PM - El Conquistador Tucson

Hilton; Oro Valley (AZ); Sur place; USD 17 000 - 28 000; Plein temps

Résumé du poste

Hilton in the United States is seeking a bartender to provide attentive food and beverage service, take orders, deliver items, and process payments with a courteous, efficient approach.

You will maintain high personal appearance standards, upsell specials, and support the bar and dining team while complying with alcohol service regulations and safety policies.

Qualifications

• High School diploma or GED required.
• Experience in a hotel or similar industry preferred (Food & Beverage).
• Must be of legal age to serve alcohol.
• Alcohol awareness certification and/or food service permit as required by local/state government.

Responsabilités

• Greet guests and take food and beverage orders.
• Deliver orders to tables and/or guest rooms and collect payment.
• Assist in side work, stock service stations, and prepare beverages.
• Upsell menu items or specials to maximize beverage and food revenues.
• Maintain cleanliness and grooming standards; adhere to hotel policies.

Connaissances

Guest service

Communication

Cash handling

Upselling

Formation

High School diploma or GED

Alcohol awareness certification

Food service permit

Outils

POS systems

Description du poste

Scope:

The Bartender is responsible for providing the highest quality of food & beverage service to guests in an attentive, courteous, and efficient manner. To provide service to guests by receiving and delivering guests orders and collecting payment for such items.

Primary Responsibilities:

Education & Experience:

• Ø High School diploma or GED certification


• Ø Experience in a hotel or a similar industry, preferably in Food & Beverage


• Ø Must be minimum legal age to serve alcoholic beverages.


• Ø Alcohol awareness certification and/or food service permit as required by local or state government agency.

Physical Demands:

• Ø Long hours sometimes required, including nights and weekends.


• Ø Medium Work – Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.


• Ø Ability to be on your feet throughout the entire shift, sometimes for an entire shift.

Required Competencies

• Ø Must be able to convey information and ideas clearly, both oral and written.


• Ø Must work well in stressful, high-pressure situations.


• Ø Must be able to evaluate and select among alternative courses of action quickly and accurately.


• Ø Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary.


• Ø Must be effective at listening to, understanding and clarifying concerns and issues raised by team members and guests.


• Ø Must have the ability to assimilate complex information, data, etc. from disparate sources and consider adjust or modify to meet the constraints of a particular need.


• Ø Must be able to prioritize departmental functions to meet due dates and deadlines.


• Ø Must be able to work with and understand financial information and data, and basic arithmetic function.

Responsibilities that may include any and all of the following:

• Ø Approach all encounters with guests and team members in a friendly, service-oriented manner.


• Ø Regular attendance is required in compliance with Prism standards, as required by scheduling, which will vary according to the needs of the hotel.


• Ø Maintain high standards of personal appearance and grooming, which include a clean, pressed uniform and correct nametag when working.


• Ø Comply at all times with Prism standards and regulations to encourage safe and efficient hotel operations.


• Ø Must, at all times, be attentive, friendly, helpful and courteous to all guests, managers, and other team members.


• Ø Describe all menu items; methods of preparation and prices as needed.


• Ø Accommodate any special requests that the kitchen is able to deliver for the guest.


• Ø Up sell established menu items or specials to maximize food and beverage revenues.


• Ø Serve menu items to guests in a prompt and courteous manner and according to established service standards.


• Ø Perform pre- and post-shift side work including stock service station, makes coffee, etc.

Primary Responsibilities:

• Ø Forward customer payments to cashier for completion of the transaction; receive correct change from cashier and return change/change/receipt promptly to guest.


• Ø Knowledgeable of all loss prevention standards.


• Ø Assist Greeter/Cashier with greeting and seating guests; assist busperson with clearing table and filling glasses.


• Ø Respond quickly to guest requests in a friendly manner. Follows up to ensure guest satisfaction.


• Ø Follows company policies and procedures.


• Ø Be familiar with the organization of the restaurant, lounges, and Room Service and know the function of each job position.


• Ø Have a thorough knowledge of menus and current specials in applicable departments.


• Ø Utilize suggestive selling techniques at all times.


• Ø Pre-bus all tables removing soiled dishes after each course.


• Ø Be familiar with the operation of the hotel computer system.


• Ø Ensure full knowledge of safety standards including, HazCOMM, BloodBorne Pathogens, heavy lifting techniques, etc.


• Ø Carry out cashiering functions in closing checks and end of shift paperwork.


• Ø Ensure that tables and side stations are kept stocked, tidy and clean.


• Ø Keep all beverages at least ¾ full (coffee, tea, soda, water, and lemonade).


• Ø Properly breakdown trays of soiled dishes and linen in the dish room according to established standards.


• Ø Check with supervisor or manager on duty before leaving for the day.


• Ø Answer the telephone according to standard procedures.


• Ø Familiar with fire exits and safety procedures.


• Ø Familiar with Fire extinguishers, locations and know how to use them.


• Ø Able to receive and deliver food and beverage orders and collect payment for such items.


• Ø Adhere to all alcohol awareness and sanitation standards set.


• Ø Perform other duties as requested by management.


• Ø Attend meetings/training as required by management.

Relationships:

Internal: Food and Beverage Staff: To coordinate guest service requests

Management Staff: To alert of service challenges

Organizational Structure:

Reports to: Outlet/ Restaurant Manager, Assistant Outlet/ Restaurant Manager, Outlet/ Restaurant Supervisor

Job title also known as: Waiter/ Waitress