Banquet Bartender

The Primary role of the Banquet Bartender at The Cooper, is to be responsible for selling, preparing and serving mixed beverages, wine and food. Duties include preparing and serving beverages, overseeing bar maintenance, making menu suggestions, delivering food and drinks, describing the dishes to guests, recommending wine selections, monitoring guest satisfaction, and managing inventory. Must be pleasant, conscientious, and professional with an extensive knowledge of mixology, product, and alcoholic beverage selections.  Must be able to operate effectively as part of a team, communicate clearly, and ensure smooth service operations and quality service. While no job description can possibly provide a comprehensive list of job duties, the following is a summary of the major responsibilities for the position. 

Duties/Responsibilities:  

• Oversees and assists the entire front of house team with all elements of service. Takes ownership of the bar, knowing the names and preferences of their guests and VIPs, greeting, seating, running, bussing, re-setting etc. 

• Describes dinner features as needed, including menu changes and daily additions. 

• Conducts continuous training with service team regarding the spirit and cocktail list and provides complete training for all new hires.  

• Prepare alcoholic and non-alcoholic beverages accurately according to the restaurant’s recipes and guest requests. 

• Prepare drinks for the serving staff to bring to tables. 

• Engage with guests to take orders, answer questions, and make recommendations on cocktails, wines, and beers. 

• Understand the order taken by the server and any changes in the menu, dietary restrictions, food allergies, etc. 

• Maintain a clean, safe environment all times in the bar (front bar, back bar, well, floor). 

• Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety, and labor requirements of the restaurant colleagues and guests. 

• Observe guests to identify signs of intoxication and refuse further service when appropriate, following the establishment’s policies. 

• In addition to performance of the essential functions, this position may be required to perform a combination of supportive functions.  

Required Skills/Abilities:

• Must be able to speak, read, write and understand the primary language(s) used in communication with guests, suppliers, and colleagues.  

• Must be able to read and write to facilitate the communication process.    

• Requires good communication skills, both verbal and written.  

• Must possess basic computer skills.  Must have complete knowledge of POS system. 

• Knowledge of the appropriate table settings and service ware. 

• Ability to describe all menu items, prices and methods of preparation.  And to use suggestive selling techniques to encourage the guests to choose items that are house specialties. 

• Must have complete knowledge of products and specifications that is outlined in the dinner menu.  

• Must be minimum age to serve alcohol.  

Education and Experience: 

High school diploma or equivalent. 

• Prior hospitality and/ or food & beverage experience preferred  

Physical Requirements: 

The physical demands described here are representative of those that must be met by a Server to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 

• Must be able to lift equipment, supplies, etc. of at least 30 lbs. on a regular and continuing basis. 

• Must be able to stand and exert well-paced mobility for 8 hours in length.   

• Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates. 

• Vision occurs continuously with the most common visual functions being those of near vision and depth perception.