Bartender, Bar

COURTYARD BY MARRIOTT CORPUS CHRISTI

SECTION ONE: MCR Universal Role Standards

EXECUTIVE SUMMARY

CLEANLINESS and FRIENDLINESS!
The MCR standard is to provide clean, friendly, well-organized and safe hotels for our guests.

AREAS OF EXCELLENCE
• Happy Guests
• Spotless Cleanliness
• Product Consistency & Quality
• Teamwork

DUTIES AND EXPECTATIONS
1. Happy Guests
• Guest Relations: Greet guests happily upon arrival and throughout their stay with a smile.
• Name Use: Use the guests’ names whenever possible, ensuring they feel properly welcomed.
• Guest Satisfaction: All Team Members work together to contribute to great guest satisfaction scores.
• Recovery: Ability to handle challenging guest situations with hospitality and a sense of urgency.
• Hotel Knowledge: Strong knowledge of all features of the hotel facility and amenities.
• Events: Awareness and support for all groups and events at the hotel.
• Technology: Understanding of relevant technology for each role.
• Phone Etiquette: Answer all incoming calls with friendly service using the approved greeting.
2. Spotless Cleanliness
• Sparkling Clean Workspaces: All areas, both front and back of the house, should be kept clean and well-organized.
• Pitching In: Cleanliness is a team effort! Everyone may expect to pitch in to clean guest rooms and public spaces as needed, to ensure the hotel is well-organized and safe.
• Hospitality While Cleaning: Always greet every guest happily with a smile, by name if possible, while cleaning.
3. Product Consistency & Quality
• Checklists to 100% Accuracy: All operational checklists are completed accurately and at the designated times, every shift.
• Shift Handover Reports: Handover reports must be accurate and on time, for effective shift-to-shift communication.
• Flawless Uniform: All Team Members must wear a clean, approved uniform and be well-groomed per the Team Member Handbook, while wearing a nametag and smiling at all times.
4. Teamwork
• Communication: Communication between Team Members should be clear, honest, and professional.
• Can Do Attitude: Willing to stretch beyond traditional role to meet the needs of the business and MCR’s guests.
• Collaboration: All Team Members at all levels must be committed to working together to create a welcoming environment for guests and an effective, positive workplace.
SECTION TWO: Role Specific Duties and Expectations


The Bartender provides customized beverage service to each of the hotel’s restaurant/bar customers in a friendly, energetic, and timely manner. Responsible for assuring the guest is having a great time and/or relaxing while at the bar. Associates are passionate about guest service and can communicate effectively and multitask.

Responsibilities:

• Friendly Greeting: Greet guests and give a clear and correct description of food and beverage options.
• Bar Organization: Maintain proper and adequate set-up of the bar area.
• Bar Stocking: Stock beer, wine, spirits, paper products, straws and stirrers, condiments, and produce. Maintain stock, cutting, and storing of all fresh fruit and vegetable garnishes, juices, and other perishables.
• Mixology: Mix, garnish, and present drinks using standard ingredient recipes and practice portion control.
• Meeting Attendance: Attend monthly departmental meetings.
• POS Skills: Input orders into computer and secure accurate payment.
• Cash Management: Receive cash from guests, makes any change needed, verifies validity of charges, records charges, and ensures vouchers are properly executed, in order to balance all moneys.
• Bar Stock Management: Lock up and store all beverages, food and other equipment items, deposits cash drops and secures bank at end of shift as needed.
• Bar Manicure: Sanitize and clean in and around the bar area.
• Side work: Complete daily inventory prep sheet and other side work allowable by labor rules.
• Menu Knowledge: Knowledge and familiarity of current food and beverage offerings. Promote and document orders for drinks.
• Food Safety: Ensure compliance with food safety and handling policies and procedures, i.e., product rotation, dating, labeling, and cleaning.
• Cleanliness: Assist in maintaining the cleanliness of the restaurant and surrounding areas.
• General Hotel Knowledge: Demonstrate knowledge of hours and available amenities of the hotel.
• Team Player: Work effectively and efficiently with the service and kitchen teams.

SECTION THREE: Success Metrics

Happy Guests
• Management Performance Ratings
• Guest Satisfaction Scores/Intent to Return
Spotless Cleanliness
• GM/AGM Spot Checks
• Leadershi