Hourly Rate: $16.00 | Part Time 

Job Summary:

Serves cocktails, beverages and/or food to guests while providing outstanding guest service and financial profitability. Busses glasses and maintains cleanliness of assigned work area.

Essential Duties/Responsibilities:

• Helps guests select beverages by offering cocktails and aperitifs, describing wine, beers and spirits served and making recommendations. Provides bar food menu and answers food preparation questions. Serves alcoholic and non-alcoholic beverages to guests in a timely manner, based on service expectations. Upsells food and beverage items to maximize profitability.
• Collects and inputs orders into POS system in accurate and timely basis.
• Handles cash, charge, room and credit card transactions accurately and in accordance with company policies and procedures. Maintains and balances bank to include cash handling and closing out.
• Maintains the cleanliness of the assigned service/bar area by disposing of all waste, clearing tables, and wiping down bar/service areas and tables
• Follows all standard food handling, sanitation, TIPS and health department guidelines.
• Reporting to work as scheduled (on time and on regular basis) is an essential function of the job.
• Completes pre, running, and post shift side-work requirements. Restocks as needed.
• Ensures minors and intoxicated persons are not served alcoholic beverages. Notifies management of any problems resulting from guest complaints, intoxication or disruptive behavior.
• Provide guests a high level dining experience, while maintaining a professional distance and staying alert to their needs.
• Notifies management of unsafe conditions, needed maintenance of any equipment and any accidents.
• Resolves guest complaints within scope of authority; otherwise refers the matter to management. Notifies supervisor and/or Security of all unusual events, circumstances, missing items, or alleged theft.

Job Requirements/Qualifications:

• One year cocktail or food service experience, preferably in a hotel/resort environment.
• Possess a basic knowledge of food and beverage preparation, hotel service standards, guest relations and etiquette.
• Must have a strong knowledge of wine, beer, liquors, waters and drinks served.
• Requires ability to serve needs of guests through verbal face-to-face interactions. Contacts sometimes contain confidential/sensitive information so requires ability to use discretion. Must demonstrate positive attitude and professional demeanor. Requires strong communication and interpersonal skills and commitment to a high level of guest satisfaction.
• Requires ability to perform basic math skills such as addition, subtraction, multiplication and division.
• Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Must be able to speak, read, write and understand English to understand instructions, safety rules, and communicate with guests.
• Due to the cyclical nature of the hospitality industry, team members may be required to work varying schedules to reflect the business needs of the hotel. Work schedules will include working on holidays, weekends and alternate shifts.
• Must be at least 21 years of age to serve alcoholic beverages. Must complete California Department of Alcoholic Beverage Control Responsible Beverage Service certification as scheduled upon employment. Must have a valid current Food Handlers Card or willingness and ability to obtain one within 30 days of employment.
• Must know all applicable health standards. Knowledge of federal, state and local laws, ordinances and regulations and company policy regarding serving alcohol to minors and intoxicated patrons.

Physical Requirements:

While performing the duties of the job the team member regularly stands and walks for sustained periods of time. Works at a quick pace, maneuvering between activities occurring simultaneously. The team member regularly grasps objects such as plate ware and glassware. The team member frequently feels the temperature of objects such as extremely hot glassware and plate ware. The team member regularly reaches by extending hand(s) and arm(s) in any direction while serving and performing other essential functions of the job. The team member occasionally stoops, kneels and crouches when stocking bars and coolers and retrieving items from dishwasher or lower cupboards. The team member frequently talks when communicating with guests and kitchen. The team member frequently needs to hear voices while taking orders and interacting with guests. The team member may be asked to taste dishes to be able to relay menu information to guests. Many aromas and smells are present in the kitchen and dining areas. Balance is frequently required to prevent falling when walking, standing, moving or carrying plates, beverages and food items. Lifting is regularly required to prepare dining areas, serve food and beverages. Exerts up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently, and/or up to 10 pounds of force constantly to move items such as liquor bottles, cases of beer, kegs, plate ware and glassware. The team member is required to have close visual acuity to perform the job such as detecting glassware that does not meet cleanliness standards, using the POS system, reading menus and state issued identification cards. The team member is required to have visual acuity to determine the accuracy, neatness, and thoroughness of the work assigned.

The team member is usually subject to environmental conditions found working inside and occasionally works outside. The team member is occasionally subject to extreme heat while moving around in the kitchen or performing duties while outside temperatures are high. The team member is frequently subject to loud voices, noises, or music when working in or around the kitchen and work areas. The team member is occasionally subject to vibration when working in environment where games occur or loud music is played. The team member is subject to hazards, which includes proximity to moving mechanical parts, equipment found in kitchens and food service areas, sharp objects, and exposure to cleaning chemicals. Other hazards may include slick floors and hot plate ware or glassware. The team member is occasionally subject to atmospheric condition such as fumes, odors, or dusts. The team member is required to function in crowded or narrow aisles, passageways or work areas in the kitchen and dining areas.

Paséa Hotel & Spa is an equal opportunity employer.