Banquet Bartender

Saybrook Point Resort & Marina•Old Saybrook Center, CT

1d•$17 - $17•Onsite

About The Position

The Banquet Bartender serves alcoholic and nonalcoholic beverages for social and corporate events. The banquet bartender is responsible for setting up and breaking down bar. Serving alcoholic beverages to guests within the responsible and legal limits.

Requirements

Fully knowledgeable of drink recipes
Knowledge of laws of liquor service
Excellent math skills
Positive interpersonal skills required.
Ability to read and comprehend simple instructions and correspondence.
High School diploma or GED required.
Minimum of one year of experience bartending required.
Must be 18 years of age.
Maintains all current licenses and certifications
Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately.
Maintains high standards for work area and appearance and presents self in highly professional manner to staff and guest.
Available days, evenings, weekends, holidays and extended hours as business dictates.
Working knowledge of the English language is mandatory as well as the ability to speak, read and write clearly.
Saybrook Point Resort & Marina requires all newly hired employees to provide documentation that they are legally authorized to work in the United States.

Nice To Haves

Professional Server Certification or Bartender Certification preferred.
Must be trained and certificated in T.I.P.S program within the first 6 months of employment.

Responsibilities

Greet each guest, enthusiastically and with a smile to create a friendly positive experience.
Conforms to AAA Four Diamond Standards.
When appropriate, up sell products and services
Set up bars and accessories.
Serves, liquor, beer, soda, juice and mixed drinks to customers.
Polish all glassware and prepare needed bar fruit.
Accepts payment for customers orders
Maintains cash bar log and other related paperwork.
Balances cash register at the end of the event.
Maintains inventory controls.
Attempt to limit the alcoholic consumption of patrons by taking measures like persuading customers to stop drinking. As well as communicating to other bartender if over served.
Use measured pours method when serving alcoholic.
Breaks down bar and stores supplies at end of the function.
Perform all other duties as assigned by management.
Fully aware of and comply with Inns policies and procedures as identified in the procedure manual and handbook.
Adhere to all Health and Safety policies and procedures.