Bartender - banquetSheraton

Posting Date Dec 16, 2021
Job Number 21149512
Job Category Food and Beverage & Culinary
Location Sheraton Manila Hotel, 80 Andrews Avenue, Pasay City, Philippines, Philippines
Brand Sheraton Hotels & Resorts
Schedule Full-Time
Relocation? N
Position Type Non-Management
Located Remotely? N
When you join the Sheraton family, you become a member of its global community. We've been a place to gather and connect since 1937. At Sheraton, associates create a sense of belonging in more than 400 communities around the world. We welcome guests through engaging experiences and thoughtful service. If you're a team player who is excited to deliver a meaningful guest experiences, we encourage you to explore your next career opportunity with Sheraton.
Job Overview
To prepare and serve alcoholic and non-alcoholic beverages, hospitably and efficiently, and according to Marriott procedures, to guests (and cocktail servers, if a service area is part of the front bar). Inspect storage areas for organization, use of FIFO, and cleanliness. Complete scheduled inventories and stock and requisition necessary supplies. Ensure uniform and personal appearances are clean and professional, maintain confidentiality of proprietary information, and protect company assets. Welcome and acknowledge all guests according to company standards, anticipate and address guests' service needs, assist individuals with disabilities, and thank guests with genuine appreciation. Ensure adherence to quality expectations and standards; and identify, recommend, develop, and implement new ways to increase organizational efficiency, productivity, quality, safety, and/or cost-savings.
DUTIES & RESPONSIBILITIES
Compliance with the following conditions is necessary during employment at Marriott.
GENERAL
Alcoholic beverages are never to be brought onto or taken from the property by associates.
All packages must bear a "red sticker," specifying name, contents and manager's signature acknowledging that he/she has given approval to have items in the package.
Alcoholic beverages are not to be consumed while on the hotel property.
Associate entrance and exit is to always used when coming to or leaving the hotel.
Associates are not to accept, directly or indirectly, any premiums, gifts or other free goods in connection with the purchase or sale of any goods.
Security of keys assigned to you is of paramount importance; keys are not to be given to other associates not authorized to get them.
BAR CONDITIONS
Strict adherence to posted bottle pars will be maintained. All bottles will bear proper coding (color coded tape) as designated by the beverage controller. No transferring of bottles between is allowed unless authorized by management and covered by a signed transfer (bartenders only).
No alcoholic beverages, in any amount, will be issued to other areas unless accompanied by a proper written transfer and taken from the main beverage storeroom. There are no exceptions.
All beverage requisitions are to be accompanied by exact amount of empty bottles of like brands.
Alcoholic pre-mixes are not allowed except where specified for banquet bars.
Beverage stocks are to be kept clean and orderly at all times.
Identification to be checked in all instances where customer is of questionable age.
Local laws must be followed.
Guests who have had too much to drink are not to be served additional alcohol.
Management is responsible for removal of any guest whose behavior is questionable.
Substitution of another brand for a customer-specified brand name is not allowed. Nor is the refilling of original liquor containers with some other spirit. This includes pre-mixed martinis, which are to be held in a separate container.
POURING
All drinks which are prepared in the service bar must be pre-rung before the order leaves the counter.
All drinks on front bars must be rung immediately after the order is served. "Immediately" is defined as follows:
When the drink or drink order is being delivered to the floor area, the mounts must be pre-rung before the server leaves the bar and before the check is returned to the server.
When a single customer at a slow bar is rendered a drink, the amount will be pre-rung on the check; the check is then returned to the customer face down before any new order is taken or cash register transaction made.
When a given "set" of customers at the bar order a round of drinks either as a group or as an individual customers, their drinks are to be delivered, the check or checks pre-rung and returned to the customer(s) face down, before any new order is taken or cash register transaction is made.
It is not permissible to give drinks away to anyone; all sales must be rung on the register.
Members of the management staff authorized to sign promotion checks and entertain in certain areas of the hotel will be served and presented the appropriate check. There are no exceptions.
Guests are to be requested to sign name and room number. This signature should be checked for legibility and the room number verified on P.O.S. before closing the check to room charge.
Associates are not to add gratuities to any guest checks unless guest specifies to do so, or alter guest checks in any way.
HANDLING OF CASH
All associates who handle cash must be abondable. Your name and reputation are to be protected. Careless handling of cash and frequent cash shortages will result in immediate dismissal.
Register drawer will be kept closed at all times except after ringing total check and making change. "No Sale" rings to open drawer will be made only when customer requests change.
When cash is left on bar for exact total of bill by customer who leaves immediately, the cash and check are to be picked up immediately and the total check operation performed and cash put in drawer before any other operation takes place.
When cash is tendered by a customer who remains at the bar, the check is to be totaled out, and cash put in drawer, before any other transactions take place.
NOTE: Upon completion of a cash transaction, the totaled check is to be immediately placed in the locked box provided for this purpose. Room charge checks are sent to the front desk or kept aside according to local procedures.
At no time should there be money left on or near the register waiting to be rung. All cash transactions are immediate.
At no time are there to be totaled checks, checks with pre-rung items, or any other type of partial transactions lying about. A check is either in front of a customer and not totaled; totaled out and in the locked box; or else it has a charge voucher affixed to it waiting for final processing.
Checks or dupes are to be "RED-LINED" after each drink order is completed, per requirements set forth by hotel policy and Marriott beverage S.O.P.
No tip glasses or other containers are to be used or kept in sight at front bars.
If the guests request to transfer their tab to the restaurant or to another station, the guests should be accommodated in compliance with hotel and company policy in regard to transfer.
Safety and Security
Report work related accidents.
Follow company and department safety and security policies and procedures to ensure a clean, safe, and secure environment.
Follow policies and procedures for the safe operation and storage of tools, equipment, and machines.
Complete appropriate safety training and certifications to perform work tasks.
Policies and Procedures
Follow company and department policies and procedures.
Protect the privacy and security of guests and co-workers.
Maintain confidentiality of proprietary materials and information.
Ensure uniform, nametags, and personal appearance are clean, hygienic, professional and in compliance with company policies and procedures.
Protect company tools, equipment, machines, or other assets in accordance with company policies and procedures.
Guest Relations
Address guests' service needs in a professional, positive, and timely manner.
Welcome and acknowledge each and every guest with a smile, eye contact, and a friendly verbal greeting, using the guest's name when possible.
Anticipate guests' service needs.
Actively listen and respond positively to guest questions, concerns, and requests using brand or property specific process.
Provide assistance to individuals with disabilities, including assisting visually, hearing, or physically-impaired individuals within guidelines (e.g., escorting them when requested, using words to explain actions, writing directions on paper, moving objects out of the way, or offering access to Braille or TDD phones).
Communication
Speak to guests and co-workers using clear, appropriate and professional language.
Answer telephones using appropriate etiquette including answering the phone within 3 rings, answering with a smile in one's voice, using the callers' name, transferring calls to appropriate person/department, requesting permission before placing the caller on hold, taking and relaying messages, and allowing the caller to end the call.
Discuss work topics, activities, or problems with co-workers, supervisors, or managers discreetly and quietly, avoiding public areas of the property.
Prepare and review written documents (e.g., daily logs, business letters, memoranda, reports), including proofreading and editing written information to ensure accuracy and completeness.
Working with Others
Support all co-workers and treat them with dignity and respect.
Handle sensitive issues with employees and/or guests with tact, respect, diplomacy, and confidentiality.
Develop and maintain positive and productive working relationships with other employees and departments.
Partner with and assist others to promote an environment of teamwork and achieve common goals.
Actively listen to and consider the concerns of other employees, responding appropriately and effectively.
Quality Assurance/Quality Improvement
Comply with quality assurance expectations and standards.
Monitor the performance of others to ensure adherence to quality expectations and standards.
Identify and recommend new ideas, technologies, or processes to increase organizational efficiency, productivity, quality, safety, and/or cost-savings.
Physical Tasks
Maintain cleanliness of work areas throughout the day, practicing clean-as-you-go procedures.
Assist your and other departments when needed to ensure optimum service to guests.
Notify management of maintenance repairs issues.
Complete scheduled inventories (e.g., opening inventory) of supplies, food, and liquor to check stock and requisition necessary supplies.
Opening
Complete opening duties including setting up necessary supplies and tools, including bank, and ensuring work area is clean and everything is in working order.
Greeting and Seating
Thank every guest upon departure, invite them to return, and wish them a fond farewell.
Closing
Complete closing duties, including storing all reusable goods, breaking down goods, cleaning all equipment and areas, returning equipment to proper locations, locking refrigerators, restocking items, turning off lights, locking doors, and completing daily cleaning checklist.
Other
Carry out other duties on a as required basis
Weekly F&B Meeting
Monthly Kitchen Staff Meeting
Monthly Restaurant Staff Meeting
OTHERS
Performs other duties as assigned to meet the business need.
Sheraton

Pasay City, Metro Manila
Permanent
Full-time