Bartender-Banquets

Responsibilities:

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Punch in, as schedule, ready to work and according to Grooming Standards.

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Check for leaders for required set up and type of service assignment.

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Have bar set up “ready to go” 15 minutes before function is schedules to start.

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This involves: An adequate supply of following (to last through the duration of the function, if possible). Ice, water, mixer, all ingredients necessary for preparing drinks. Glasses, garnishes, napkin and side towel. Matches/ashtrays cigarettes.

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Perform cashier duties, if required. This involves handling tickets and cash as per Marriott International Food and Beverage SOP.

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Prepare and served drinks as per Marriott standards, policies procedures using a jigger as all times.

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Never leave your bar during a function unless properly relieved by another bartender or the captain/maître d

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At all times the bar area should be maintained in a clean and organized condition. Practice “clean as you go”.

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After function is over and guest have left the room, breakdown and thoroughly clean the bar.

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Ensure the proper storage of liquor, fruit and equipment, all liquor to be secure.