Position Title: ClubHost/Bartender
Reports To: DMC General Manager & Asst. General Manager
Department: Durango Mountain Club
Front Line Member Service Interaction.
Mix and serve bar drinks, food and beverages as requested using excellent guest service skills.
Essential Duties/ Responsibilities:
Member service standards.
Greet all Members by name on a regular basis.
Mix and serve bar drinks plus food and beverage service.
Setup for mornings continental breakfast service with all needed items
Close out & Reconcile cash register amounts & make deposits.
Daily Liquor Inventories performed and turned in with deposits.
Assist with monthly inventories and turn into General Manager/Asst. GM.
Maintain daily communications log to DMC GM and Hosts
Maintain daily needs lists for all items served that we are out of or low on supplies.
Daily/Nightly operations and personnel management of staff for DMC.
Perform daily checklists of all duties assigned and sign off/date to be turned in each shift.
Complete side work including cleaning schedule, opening and closing procedures.
Maintain bar area, dining lounge area, dining room, glassware, etc., in a clean and impeccable manner.
Stock bar, storage areas as necessary to include storage room and cabinets.
Maintain Game room area for Members and their guests
Maintain boot and coat closet area for impeccable tidiness and order.
Maintain Club restroom areas for cleanliness and stock when needed.
Maintain pool and Jacuzzi & Fitness Center towel levels.
Make multiple sweeps during all shifts of both levels of DMC to include pool, Jacuzzi areas, Fitness Center, Ski Valet areas, Locker Rooms & Changing Rooms. ( Every hour if at all possible)
Check pool & Jacuzzi water temps and record daily in temp log.
Assist Club General Manager for any other duties as assigned and being as flexible in these as assignments as possible.
Knowledge, Skills & Abilities: Solid bar & food service knowledge and interpersonal communications/ member relations skills. Basic records management and accounting skills. Must be 21 years of age or older.
Alertness, precision, ingenuity, analytic ability, persuasiveness, patience, reasoning, judgement, concentration, initiative, speaking ability, aesthetic sense, and tactile, auditory, olfactory and visual discrimination are necessary abilities.
Available to work weekends all Holidays & Evenings.
Education or Formal Training: None required. Beverage safety course preferred.
Experience: 1-2 Years experience bartending and food service.
Material and Equipment Directly Used:
Cash register, credit card validation machine, cleaning agents, vacuums/sweepers, bar & kitchen cooking/serving implements
IT systems including aloha, ski valet inventory management systems.
Working Environment/ Physical Activities:
Indoor restaurant environment. 80% of the workday is spent standing and 15% is spent walking. Occasionally lift and carry objects up to 50 pounds. Constantly operating controls, reaching for, feeling, fingering and handling objects. Occasionally stooping, kneeling, and crouching. Constantly using near and far acuity, depth perception, accommodation, color and field of vision.
Constant exposure to fumes and odors. Potential hazards include mechanical, electrical and toxic, caustic chemicals (cleaning supplies). This is a non-skiing position.