Bartender - DoubleTree Savannah Airport

Responsible for attending to our guest and the cleanliness of the guest areas of the restaurant.

1. Greet the guest within thirty seconds of their arrival into the restaurant.

2. Offer the guest drinks and fill the order.

3. Explain our menu along with any chief specials that we may be serving.  

4. Take their order and fill the order, making sure that food arrives at the table within eight minutes from order time.

5. Round out their meal by offering desert after their meal along with any after dinner drinks (if server/bartender is working the evening shift).

6. Present the check. (Breakfast servers present the check when presenting the food).

7. Making sure that all tickets including vouchers are rang up in the P.O.S. System.  NO EXCEPTIONS.

8. Servers are responsible for setting up the front desk coffee bar and breaking it down as well as maintaining it throughout their shift.

9. If in-room dinning is being offered, server/bartender is responsible for delivery of food ordered to the room within thirty minutes of order time.

10. Breakfast servers are responsible for setting up tables for dinner and stocking up all cabinets full of glasses.

11. Dinner servers are responsible for setting tables up for breakfast and stocking up cabinets full of glasses for next day use.

12. Both breakfast and dinner servers are responsible for “rolling†their own flatware for next day use.

13. Clean as you go all guest visible areas, (breakfast cold bar, sneeze guards etc.)

14. Bust all tables immediately unless it interferes with taking a guest order, in which case, you will take the order then bust the table(s).

15. All windows, windows seals, doors and etc. should be cleaned daily for finger prints and dust.

16. All shelving should be check daily and dusted when needed.

17. Carpet should be vacuumed daily.

18. If no steward is available, server is responsible for sweeping and mopping as well as cleaning all glassware and flatware.

19. Bartender is responsible for following all recipes on our drink menu and reporting any broken or spilled alcoholic beverages on the waste sheet.  Always keeping in their mind our 21% beverage cost goal.

20. ALWAYS keep our focus on our guests.

21. The Food and Beverage Director reserves the right to add or subtract any duties from the before mention along with taking disciplinary actions if any one of the job descriptions has not been completed or if not completed satisfactory to company standards.