Catering Beverage Expert

2 weeks ago

Memphis, Tennessee, United States Peabody Hotels & Resorts Full time


REPORTS TO: Beverage Supervisor and/or Beverage Manager.

SUPERVISES: N/A.

WORK ENVIRONMENT:

Banquet function areas, meeting rooms, and service zones.

Position involves working:
  • in varying temperature conditions (including extreme heat or cold).
  • amidst fluctuating noise levels.
  • both outdoors and indoors.
  • around fumes and/or odor hazards.
  • in environments with dust and/or mite hazards.
  • in proximity to chemicals.
  • extended hours during peak seasons.
KEY RELATIONSHIPS:

Internal: Staff in Beverage, Kitchen/Stewarding, Banquet, Convention Services, General Cashier, Storeroom/Purchasing, Engineering, Sales, and Catering.

External: Banquet and hotel guests/visitors.

QUALIFICATIONS

Essential:
  1. Must be at least 18 years old to serve alcoholic beverages.
  2. Minimum of 1 year experience as a Bartender or bar back.
  3. Food handling certification.
  4. Proficiency in English, both spoken and written.
  5. Ability to communicate clearly.
  6. Basic arithmetic skills.
  7. Capability to:
    • execute job responsibilities with precision, speed, and accuracy.
    • organize and prioritize tasks effectively.
    • think clearly, remain composed, and resolve issues with sound judgment.
    • follow instructions meticulously.
    • understand and anticipate guests' service requirements.
    • collaborate effectively with team members.
    • work independently with minimal oversight.
    • maintain confidentiality of guest information and sensitive hotel data.
    • communicate courteously and empathetically with guests, management, and colleagues.
    • maintain consistent and punctual attendance.
    • adhere to grooming standards.
    • demonstrate exceptional service excellence.
8. Knowledge of diverse drink recipes and beverage service protocols.
9. Certification in TIPS Training within 60 days of employment.

Desirable:
  1. High school diploma or equivalent vocational training certificate.
  2. Certification in liquor, wine, and food service training.
  3. CPR certification.
  4. Ability to suggestively sell.
  5. Competence in using property management systems/computers/point of sales systems.
  6. Previous training in guest relations.
PHYSICAL ABILITIES

Essential:

1. Ability to exert physical effort in transporting items weighing up to 300 pounds.
2. Endurance for various physical movements throughout the work areas.
3. Ability to reach above shoulder height.

ESSENTIAL JOB FUNCTIONS
  1. Maintain comprehensive knowledge of and comply with all departmental policies, service procedures, and standards.
  2. Understand and correctly use equipment; utilize equipment only as intended.
  3. Anticipate guests' needs, respond promptly, and acknowledge all guests, regardless of the time of day or workload. If something is unattainable, provide a courteous explanation or an estimated timeframe for obtaining specific products.
  4. Foster positive guest relations at all times.
  5. Be knowledgeable about all hotel services/features and local attractions/activities to accurately respond to guest inquiries.
  6. Address guest complaints, ensuring satisfaction.
  7. Monitor and uphold cleanliness, sanitation, and organization of assigned work areas.
  8. Maintain complete knowledge of service requirements for assigned functions, including:
  9. Strict adherence to state liquor regulations, particularly those prohibiting service to minors, intoxicated individuals, and drunk driving.
  10. Thorough understanding of POS and manual systems.
  11. Obtain assigned bank and ensure accuracy of contracted funds; keep bank secure at all times.
  12. Complete opening side duties:
  13. Transport bar unit with all supplies and equipment to assigned function area and set up in designated location. Ensure security of all bar supplies in the function area.
  14. Greet guests and take their orders.
  15. Receive all cash or tickets before serving drinks to guests.
  16. Prepare all drink orders for guests according to specified recipes.
  17. Provide club service for designated beverages.
  18. Serve drinks to guests.
  19. Collect drink tickets where specified.
  20. Open and serve wine/champagne bottles; collect payment/tickets where specified.
  21. Clear soiled wares from bar tops and tables and place them in designated areas.
  22. Anticipate and communicate replenishment needs promptly, ensuring no shortages throughout the scheduled function time. Ensure proper authorization for additional payments as required prior to replenishing.
  23. Clearly communicate last call at designated closing time to guests, Banquet Supervisor, and Servers.
  24. Transport bar unit with all supplies and equipment from the function area to the designated area and break down the bar. Ensure all cash and/or tickets are secure and not left unattended.
  25. Maximize usage of all supplies to achieve budgeted beverage costs and prevent waste.
  26. Utilize all chemicals in accordance with OSHA regulations and hotel requirements.
  27. Complete closing side duties:
  28. Count bank at the end of the shift; complete designated cashier reports and drop receipts; secure bank.
  29. Follow the cleaning schedule.
SECONDARY JOB FUNCTIONS
  1. Assist in other bar areas as assigned.
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 does not create an employment contract, implied or otherwise, other than an "at will" employment relationship.

Requirements

QUALIFICATIONS

Essential:
  1. Must be at least 18 years old to serve alcoholic beverages.
  2. Minimum of 1 year experience as a Bartender or bar back.
  3. Food handling certification.
  4. Proficiency in English, both spoken and written.
  5. Ability to communicate clearly.
  6. Basic arithmetic skills.
  7. Capability to:
    • execute job responsibilities with precision, speed, and accuracy.
    • organize and prioritize tasks effectively.
    • think clearly, remain composed, and resolve issues with sound judgment.
    • follow instructions meticulously.
    • understand and anticipate guests' service requirements.
    • collaborate effectively with team members.
    • work independently with minimal oversight.
    • maintain confidentiality of guest information and sensitive hotel data.
    • communicate courteously and empathetically with guests, management, and colleagues.
    • maintain consistent and punctual attendance.
    • adhere to grooming standards.
    • demonstrate exceptional service excellence.
8. Knowledge of diverse drink recipes and beverage service protocols.
9. Acquire and maintain TABC Server Permit within 60 days of employment.

Desirable:
  1. High school diploma or equivalent vocational training certificate.
  2. Certification in liquor, wine, and food service training.
  3. CPR certification.
  4. Ability to suggestively sell.
  5. Competence in using property management systems/computers/point of sales systems.
  6. Previous training in guest relations.

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