Prism Hospitality, LP

The Banquets bartender is responsible for providing the highest quality of food & beverage service to guests in an attentive, courteous, and efficient manner.. Perform pre- and post-shift side work including stock service station, makes coffee, etc.. Ensure full knowledge of safety standards including, HazCOMM, BloodBorne Pathogens, heavy lifting techniques, etc.. Keep all beverages at least ¾ full (coffee, tea, soda, water, and lemonade).. Properly breakdown trays of soiled dishes and linen according to established standards.

banquet bartender

Scope: The Banquets bartender is responsible for providing the highest quality of food & beverage service to guests in an attentive, courteous, and efficient manner. Primary Responsibilities: •Must be able to convey information and ideas clearly, both oral and written. •Must work well in stressful, high-pressure situations. •Must be able to evaluate and select among alternative courses of action quickly and accurately. •Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary. •Must be effective at listening to, understanding and clarifying concerns and issues raised by team members and guests. •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. •Must be able to prioritize departmental functions to meet due dates and deadlines •.Must be able to work with and understand financial information and data, and basic arithmetic function. •Approach all encounters with guests and team members in a friendly, service-oriented manner. •Regular attendance is required in compliance with Prism standards, as required by scheduling, which will vary according to the needs of the hotel. •Maintain high standards of personal appearance and grooming, which include a clean, pressed uniform and correct nametag when working. •Comply at all times with Prism standards and regulations to encourage safe and efficient hotel operations. •Must, at all times, be attentive, friendly, helpful and courteous to all guests, managers, and other team members. •Describe all menu items. •Accommodate any special requests that the kitchen is able to deliver for the guest. •Serve menu items to guests in a prompt and courteous manner and according to established service standards. •Perform pre- and post-shift side work including stock service station, makes coffee, etc. •Respond quickly to guest requests in a friendly manner. Follows up to ensure guest satisfaction. •Follows company policies and procedures. •Be familiar with the organization of the Catering and Events and know the function of each job position. •Pre-bus all tables removing soiled dishes after each course. •Ensure full knowledge of safety standards including, HazCOMM, BloodBorne Pathogens, heavy lifting techniques, etc. •Ensure that tables and side stations are kept stocked, tidy and clean •Keep all beverages at least ¾ full (coffee, tea, soda, water, and lemonade). •Properly breakdown trays of soiled dishes and linen according to established standards. •Check with supervisor or manager on duty before leaving for the day. •Answer the telephone according to standard procedures. •Familiar with fire exits and safety procedures. •Familiar with Fire extinguishers, locations and know how to use them •Able to receive and deliver food and beverage orders and collect payment for such items. •Adhere to all alcohol awareness and sanitation standards set. •Perform other duties as requested by management. •Attend meetings/training as required by management. Physical Demands •Long hours sometimes required, including nights and weekends. •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. •Ability to be on your feet throughout the entire shift, sometimes for entire shift. Skills & Requirements Qualifications

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