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Marcus Careers
📁
Bars/Beverage
💼
Hotels

Grand Geneva Resort & Spa is an award-wining, AAA Four Diamond all-seasons resort set on 1,300 acres in the legendary southeastern Wisconsin community of Lake Geneva.  Located 90 minutes from Chicago and 50 minutes from Milwaukee, Grand Geneva Resort & Spa features 355 guest accommodations, including deluxe rooms and suites, along with 29 new villas.  On site, guests can enjoy the WELL Spa + Salon; two championship 18-hole golf courses; The Mountain Top, a ski and snowboard facility; 62,000-square-feet of meeting and convention space and five restaurants.  Also on the resort’s grounds is the Timber Ridge Lodge & Waterpark, featuring 225 guest suites and 50,000 square feet of year-round, indoor/outdoor waterpark excitement, bringing the total number of rooms on the Grand Geneva campus to 609. For more information, please visit www.grandgeneva.com and follow us on Facebook, Twitter and Instagram.

Position Purpose: Execution of beverage service and all of the components involved at the highest level in the restaurant and lounge. Communicate with guests, general public, management and staff in English. Understand and comply with Policies and Procedures, job description, job requirements, daily memorandums and other instructions.

Essential Job Functions:
• Fully understands the drink menu and wine list. From the standpoint of ingredients and preparation of the cocktails and dishes, to the delivery and service expected to accompany the cocktail or dish.
• Delivers all required Service Accents to the guest (e.g., SSA presentation, bread presentation, wine service, horseradish/cheese grating, dessert presentation).
• Responsible for the complete service at the bar and lounge.
• Maintains a constant flow of soiled dishes to the kitchen and clean supplies to the dining room.
• Meticulously cleans and resets the bar and lounge during and after meal.
• Has the ability to use the POS efficiently and manage bar inventory.
• Must be proficient in multi tasking and managing designated stations.
• Must comply with opening and closing as well as running side work necessities.
• Direct and consistent communication with the culinary and management team.
• Processes guest’s checks and submits closing paperwork in a timely manner.
• Listens to and resolves customer complaints regarding service, product and personnel.
• Must effectively delegate service responsibilities to the assisting staff. Eg. Bussers
• Perform other duties as assigned.

Position Requirements:  

• Must be at least 18 years old to serve or pour alcohol.
• High school or equivalent
• One year or more of bar service in a fine dining outlet. 
• Able to read, write and speak verbally in English. Excellent communication skills and familiarity with the hospitality industry. Ability to establish and maintain an effective relationship with all department management, staff, personnel and general public.  

Reporting Relationship: Assistant F&B Manager, F&B Manager and Executive Chef. 

Exemption Status: Non-Exempt.

Note:  This document describes the general nature and level of work required of people in the job.  It is not intended to be an all-encompassing list of responsibilities, duties, and skills.

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