Halekulani
Position Summary
As an integral part of a team, the Banquet Bartender is responsible for continuously looking for ways to improve each guest's experience from providing exceptional guest service to taking food and beverage orders, preparing, and serving alcoholic and non‑alcoholic beverages to guests courteously and efficiently according to hotel specifications. Maintain stock, supplies and cleanliness of the Banquet bar and equipment.
Essential Functions
Greet and acknowledge all arriving and departing guests.
Maintain complete knowledge of and comply with all departmental policies, service procedures and standards.
Maintain knowledge of correct maintenance and use of equipment, using only intended equipment.
Anticipate guests' needs, respond promptly, and acknowledge all guests at all times.
Always maintain positive guest relations.
Be familiar with all hotel services/features and local attractions/activities to respond to guest inquiries accurately.
Resolve guest complaints; if unable, refer to Banquet Manager or Captains.
Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
Maintain knowledge of service requirements for each function including liquor brands, beers, non‑alcoholic beverages, wine characteristics, prices, glassware, ingredients, preparation methods, group name, function type, expected attendance, scheduled hours, special requests, bar location, order of service, VIPs, and state liquor regulations.
Obtain assigned bank and ensure accuracy of contracted monies. Keep bank secure.
Perform opening side duties: check quality, set up bar stock and supplies using checklist, requisition supplies, transport supplies, stock ice, prepare garnishes, stock glassware and paper supplies, prepare mixes, check cleanliness and condition of bar unit, blender, shaker, refrigeration units, and transport bar to assigned function area.
Take orders using suggestive/up‑selling techniques, ensure cash bar orders are paid to cashiers and collect drink tickets.
Prepare all drink orders according to specified recipes.
Provide club service for designated beverages when specified.
Serve drinks to guests, collect tickets and issue, open and serve wine/champagne.
Replace ashtrays with clean ashtrays using capping method.
Remove soiled wares and place in designated area.
Communicate replenishment needs promptly to prevent shortages and obtain authorization for additional payments.
Communicate last call at closing time to guests, Banquet Supervisor and Servers.
Transport bar from function area to designation and break down the bar.
Prepare consumption report promptly and provide copy to Banquet Captains.
Legibly complete bottle transfer slips and spill sheets.
Use chemicals following OSHA regulations and hotel requirements.
Complete closing side duties: store reusable goods, empty and drain ice bins, return unused glasses, clean sink, wipe surfaces, secure liquor and storage areas, remove trash.
Perform any additional duties as required or assigned.
Supervisory Requirements Reports To: Banquet Manager; Banquet Lead Captain / Banquet Relief Manager; Banquet Senior Captain; Banquet Captains. Supervises: None.
Education / Experience
Minimum age 21 to serve alcoholic beverages.
Minimum 2 years experience as a Bartender or Bar Back.
High school diploma or equivalent vocational training certificate.
Prior banquet service and guest relations experience preferred.
Any combination of education and experience that provides the necessary knowledge, skills and abilities to meet the minimum qualifications.
Licenses / Certifications
Liquor Commission Card and certification from alcohol awareness program required to serve alcoholic beverages.
Knowledge, Skills & Abilities
Ability to anticipate guest needs and respond promptly.
Familiarity with hotel services/features to respond to inquiries accurately.
Highly organized, detail‑oriented, and able to multi‑task.
Knowledge of drink recipes and beverage service standards.
Physical Demands
Transport beverages and bar supplies up to 75+ pounds.
Endure various physical movements including bending, crouching, and lifting 75+ lbs.
Remain stationary for up to 8 hours during shifts.
Work Environment
Indoor, air‑conditioned environment.
Outdoor, non‑air‑conditioned environment.
Variable temperature and weather conditions.
Variable noise levels.
Exposure to fumes, dusts, chemicals and odor hazards.
Seniority Level Entry level
Employment Type Full‑time
Job Function Other
Industries Restaurants
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Essential Functions
Greet and acknowledge all arriving and departing guests.
Maintain complete knowledge of and comply with all departmental policies, service procedures and standards.
Maintain knowledge of correct maintenance and use of equipment, using only intended equipment.
Anticipate guests' needs, respond promptly, and acknowledge all guests at all times.
Always maintain positive guest relations.
Be familiar with all hotel services/features and local attractions/activities to respond to guest inquiries accurately.
Resolve guest complaints; if unable, refer to Banquet Manager or Captains.
Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
Maintain knowledge of service requirements for each function including liquor brands, beers, non‑alcoholic beverages, wine characteristics, prices, glassware, ingredients, preparation methods, group name, function type, expected attendance, scheduled hours, special requests, bar location, order of service, VIPs, and state liquor regulations.
Obtain assigned bank and ensure accuracy of contracted monies. Keep bank secure.
Perform opening side duties: check quality, set up bar stock and supplies using checklist, requisition supplies, transport supplies, stock ice, prepare garnishes, stock glassware and paper supplies, prepare mixes, check cleanliness and condition of bar unit, blender, shaker, refrigeration units, and transport bar to assigned function area.
Take orders using suggestive/up‑selling techniques, ensure cash bar orders are paid to cashiers and collect drink tickets.
Prepare all drink orders according to specified recipes.
Provide club service for designated beverages when specified.
Serve drinks to guests, collect tickets and issue, open and serve wine/champagne.
Replace ashtrays with clean ashtrays using capping method.
Remove soiled wares and place in designated area.
Communicate replenishment needs promptly to prevent shortages and obtain authorization for additional payments.
Communicate last call at closing time to guests, Banquet Supervisor and Servers.
Transport bar from function area to designation and break down the bar.
Prepare consumption report promptly and provide copy to Banquet Captains.
Legibly complete bottle transfer slips and spill sheets.
Use chemicals following OSHA regulations and hotel requirements.
Complete closing side duties: store reusable goods, empty and drain ice bins, return unused glasses, clean sink, wipe surfaces, secure liquor and storage areas, remove trash.
Perform any additional duties as required or assigned.
Supervisory Requirements Reports To: Banquet Manager; Banquet Lead Captain / Banquet Relief Manager; Banquet Senior Captain; Banquet Captains. Supervises: None.
Education / Experience
Minimum age 21 to serve alcoholic beverages.
Minimum 2 years experience as a Bartender or Bar Back.
High school diploma or equivalent vocational training certificate.
Prior banquet service and guest relations experience preferred.
Any combination of education and experience that provides the necessary knowledge, skills and abilities to meet the minimum qualifications.
Licenses / Certifications
Liquor Commission Card and certification from alcohol awareness program required to serve alcoholic beverages.
Knowledge, Skills & Abilities
Ability to anticipate guest needs and respond promptly.
Familiarity with hotel services/features to respond to inquiries accurately.
Highly organized, detail‑oriented, and able to multi‑task.
Knowledge of drink recipes and beverage service standards.
Physical Demands
Transport beverages and bar supplies up to 75+ pounds.
Endure various physical movements including bending, crouching, and lifting 75+ lbs.
Remain stationary for up to 8 hours during shifts.
Work Environment
Indoor, air‑conditioned environment.
Outdoor, non‑air‑conditioned environment.
Variable temperature and weather conditions.
Variable noise levels.
Exposure to fumes, dusts, chemicals and odor hazards.
Seniority Level Entry level
Employment Type Full‑time
Job Function Other
Industries Restaurants
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