Combo Bartender-Pa'akai

Benchmark’s company culture is central to our management philosophy. The company’s stated purpose is “to provide an entrepreneurial environment where determined people dare to create, share, and build futures.

To be the “benchmark” by which all others are judged takes passion, courage, and dedication. We invite you to explore our extraordinary offering of unique opportunities, all with a common goal of providing an unforgettable journey.

Job Description Summary:

Take orders, prepare and serve alcoholic, non-alcoholic beverages and light meals to guests, courteously and efficiently according to hotel specifications. Maintain stock/supplies and cleanliness of outlet and equipment.

Job Description:

JOB OVERVIEW:

Take orders, prepare and serve alcoholic, non-alcoholic beverages and light meals to guests, courteously and efficiently according to hotel specifications.  Maintain stock/supplies and cleanliness of outlet and equipment.

REPORTS TO:   F&B Outlet/Beverage Manager/Supervisor.

WORK ENVIRONMENT:

Bar(s), Service and Kitchen 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.

KEY RELATIONSHIPS:

Internal: Employees in Bar(s), Culinary/Stewarding, Restaurants General Cashiers, Storeroom/Purchasing, Guest Services-Front Desk, Guest Services-Concierge, Guest Services-Bell/Door/Valet, Housekeeping Property Operations.

External: Hotel guests and visitors, Liquor suppliers, Equipment Repair personnel..

QUALIFICATIONS

Essential:

Minimum of 21years of age to serve alcoholic beverages. 3 year(s) experience as a Bartender or Barback. Food handling certificate. Fluency in English both verbal and written. Provide legible communication. Compute basic arithmetic. Ability to: perform job functions with attention to detail, speed and accuracy. prioritize and organize. be a clear thinker, remaining calm and resolving problems using good judgement. follow directions thoroughly. understand guest’s service needs. work cohesively with co-workers as part of a team. work with minimal supervision. maintain confidentiality of guest information and pertinent hotel data.

8.   Knowledge of various drink recipes and beverage service standards.

Desirable:

High school graduate or equivalent vocational training certificate. Fluency in a second language, preferably Japanese. Certification of previous training in liquor, wine and food service. Certification in an alcohol awareness program. Training in CPR. Ability to input and access information in the property management system/computers/point of sales system. Previous guest relations training. Ability to suggestively sell.

PHYSICAL ABILITIES

Essential:

Exert physical effort in transporting 40 pounds. Endure various physical movements throughout the work areas. Reach 2 feet. Remain in up right position for 8 hours throughout work shift. Satisfactorily communicate with guests, management and co-workers to their understanding.

Desirable:

ESSENTIAL JOB FUNCTIONS

• Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
• Maintain complete knowledge of correct maintenance and use of equipment. 
• Use equipment only as intended.
• Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day.
• Maintain positive guest relations at all times.
• Be familiar with all hotel services/features and local attractions/activities to respond to guest inquiries accurately.
• Resolve guest complaints, ensuring guest satisfaction.
• Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
• Maintain complete knowledge of all menu items, liquor brands, beers and non-alcoholic selections available in the assigned outlet.
• Maintain knowledge of the particular characteristics and description of every wine/champagne by the glass and major wines on the wine list.
• Maintain complete knowledge of designated glassware, ingredients, preparation method and garnishes for each drink.
• Maintain complete knowledge of and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving.
• Maintain complete knowledge of table/seat/station numbers, room capacity, hours of operation, menus, price range and dress code of assigned outlet.
• Obtain assigned bank and ensure accuracy of contracted monies. Keep bank secure at all times. Obtain outlet keys from Safety and Security.
• Complete opening side duties:
• Check quality and amount of all Bar stock and supplies by using checklist.
• Complete opening inventory sheet.
• Requisition all necessary supplies.
• Transport supplies from storeroom to bars.
• Stock ice in Bar.
• Set up bottles in display cabinet and speed rail.
• Prepare garnishes.
• Stock glassware and paper supplies.
• Set up ashtrays with matches.
• Prepare mixes.
• Check condition and cleanliness of blender, shaker and other tools.
• Check temperature of refrigeration units and glass wash machine.
• Change date on credit card imprinter at opening shift.
• Prepare bowls of Bar snacks; place on Bar and tables at 7:00 p.m.
• Inspect cleanliness and condition of Bar, guest and service areas; rectify any deficiencies.
• Greet guests and take their orders (food and beverage), utilizing suggestive/up-selling techniques.
• Input orders into system and ensure transmission of food orders is verified by Kitchen.
• Legibly document orders when system is down and distribute food orders to Kitchen.
• Ensure that all drink orders from servers are accurately rung into the P.O.S. system before giving drinks to them.
• Prepare all drink orders for guests according to outlet recipes.
• Provide club service for designated beverages.
• Serve drinks to guests.
• Retrieve food orders from Kitchen and serve to guests.
• Open and serve wine/champagne bottles.
• Prepare and serve cappuccino and espresso.
• Answer outlet telephone within 3 rings, using correct greeting and telephone etiquette.
• Monitor and maintain cleanliness, sanitation and organization of bar top, tables, service areas and outlet itself.
• Replace ashtrays with  3  butts with clean ashtray by using capping method.
• Remove soiled wares from bar top and tables to dishwashing area.
• Present guest checks and process payments. 
• Adhere to all cash handling and credit policies/procedures.
• Extend courteous salutations when guests leave outlet and invite them to return.
• Close all guest checks in the P.O.S. system immediately upon payment.
• Clean and reset bar top and tables immediately after guests depart.
• Clean glassware in glass machine/three compartment sink.
• Direct and assist Bar backs and Cocktail Servers in their job functions to ensure smooth and efficient service to guests.
• Clearly communicate last call at designated closing time to guests, Bar backs and Cocktail Servers.
• Tip out Cocktail Servers at the end of their shift; collect and report your tips at the end of assigned shift.
• Legibly complete bottle transfer slips and distribute accurately.
• Legibly document designated items on the spill sheet.
• Ensure maximum usage of all supplies to attain budgeted beverage cost and to prevent waste.
• Use all chemicals in accordance with OSHA regulations and hotel requirements. 
• 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.
• Count all empty bottles by type and legible document such on the requisition form; attach transfer slips/spill report and place in Manager's office.
• Legibly document pertinent information in outlet log book.
• Complete all closing reports in the P.O.S. system.
• Count bank at end of shift; complete cashier reports and drop receipts; secure bank.
• Return outlet keys at end of shift.
• Serve our guests. 

SECONDARY JOB FUNCTIONS

Assist with weekly/monthly inventories. Obtain cigarettes/cigars when requested by guests. Follow maintenance program and cleaning schedule. Update P.O.S. system menus. Update Bar menus and wine lists. Legibly document maintenance needs on work orders and submit to Manager/Supervisor.

STANDARD SPECIFICATIONS

Requirements are representative of minimum levels of knowledge, skills and/or abilities.  To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently.  Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees or guests.

A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and requirements are essential job functions.

This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor.

Note: This job description in no way states or implies that these are the only duties to be performed by the team member occupying this position.  Team members will be required to perform any other job related duties assigned to help all team members and contribute to the success of the Resort.  This description is intended to indicate the typical kinds of tasks and levels of difficulty that are required of positions given this title.  This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time.  It is not intended to limit or in any way modify the right of any supervisor to assign, direct and control the work of employees under his/her supervision.

EOE/M/F/D/V