Banquet- Bartender

About the role

Pacific Hospitality Group provides a unique value proposition to investors and team members through our owner/operator approach. We are a family focused company committed to long term holds that enable us to grow our business and our team members. Our vision is to enrich people's lives by offering memorable experiences, giving back to our communities and honoring God in all that we do. We are focused on long-term value creation and sustainable growth.

Our Guiding Principles

Integrity, Compliance, Value Creation, Principled Entrepreneurship, Customer Focus, Knowledge, Change, Humility, Respect, & Fulfillment

Position Summary

The Banquet Bartender is responsible for providing exceptional beverage service during banquet functions, meetings, weddings, conferences, and special events. This position prepares and serves alcoholic and non-alcoholic beverages according to established recipes and service standards while ensuring compliance with responsible alcohol service laws and company policies. The Banquet Bartender contributes to a positive guest experience through professionalism, efficiency, and outstanding hospitality.

What You Will Accomplish

Key Responsibilities

• Prepare and serve alcoholic and non-alcoholic beverages according to company recipes and presentation standards.
• Provide prompt, courteous, and professional service to guests during events
• Verify guest age and ensure compliance with all alcohol service laws and regulations.
• Maintain knowledge of banquet beverage menus, wine selections, beer offerings, and specialty cocktails.
• Monitor guest alcohol consumption and practice responsible beverage service
• Accurately process beverage orders and maintain proper cash-handling procedures when applicable
• Respond promptly to guest requests and resolve service concerns professionally
• Set up banquet bars according to event specifications and Banquet Event Orders (BEOs)
• Ensure bars are fully stocked with liquor, wine, beer, mixers, garnishes, glassware, ice, and supplies prior to event start.
• Maintain cleanliness and organization of bar areas throughout events
• Coordinate with banquet captains, servers, and culinary teams to ensure seamless event execution
• Assist with beverage station replenishment and inventory management during functions.
• Break down banquet bars and properly store equipment and supplies following events.
• Maintain accurate inventory and report product shortages to management
• Follow all food safety, sanitation, and workplace safety procedures.
• Ensure proper storage and handling of alcoholic beverages and related supplies.
• Assist with transporting bar equipment and supplies to event locations
• Participate in opening, closing, and side work duties as assigned.
• Support banquet and Food & Beverage operations as needed

Qualifications

• Previous bartending experience in hospitality, banquets, restaurants, hotels, or catering preferred.
• Knowledge of beer, wine, spirits, cocktail preparation, and responsible alcohol service practices.
• Strong customer service and communication skills
• Ability to work efficiently in a fast-paced event environment.
• Basic math and cash-handling skills
• Experience with POS systems preferred
• Alcohol Service Certification and Food Handler Certification as required by local regulations
• Ability to work flexible schedules, including evenings, weekends, holidays, and special events.

Physical Requirements

• Ability to stand and walk for extended periods
• Ability to lift, carry, push, and pull up to 50 pounds
• Frequent reaching, bending, lifting, and repetitive hand movement
• Ability to transport beverage supplies, ice, and bar equipment safely
• Ability to work long shifts during large events and functions

OS&E Coordinator - New Hotel Opening

Position Summary

The OS&E Coordinator is responsible for planning, purchasing, tracking, receiving, storing, and distributing all Operating Supplies & Equipment (OS&E) required for the successful opening of the hotel. This role works closely with the project team, ownership, procurement, contractors, designers, and hotel department leaders to ensure all operational supplies, furniture, fixtures, equipment, and office materials are installed, organized, and ready for opening day.

Key Responsibilities

• Coordinate all OS&E procurement activities from project initiation through hotel opening.
• Develop and maintain OS&E budgets, inventories, procurement schedules, and tracking reports.
• Coordinate receiving, warehousing, inventory control, and distribution of all OS&E items.
• Assist with the delivery, assembly, placement, and installation of furniture, fixtures, and operational equipment throughout the hotel.
• Support the setup and organization of guest rooms, public spaces, back-of-house areas, offices, and operational departments.
• Assist department leaders with setting up offices, including furniture placement, office supplies, filing systems, and operational materials.
• Coordinate the movement and relocation of furniture, equipment, and supplies as operational needs change during the pre-opening phase.
• Work alongside contractors, vendors, and hotel staff to ensure departments are fully equipped and operational according to the opening schedule.
• Conduct quality inspections of delivered goods and report damaged, missing, or incorrect items.
• Maintain accurate inventory records, asset documentation, and storage organization.
• Monitor purchase orders, invoices, and expenditures to ensure budget compliance.
• Assist with room and departmental installations, mock operations, and opening readiness activities.
• Support hotel leadership with special projects and operational tasks necessary to achieve a successful opening.

Physical Requirements

• While performing the duties of this job, the employee is frequently required to walk, stand, crouch/bend/stoop, reach, smell, and push/pull, the employee is constantly required to hear and talk. The employee must occasionally sit, grasp, and lift objects weighing up to 50 pounds or more. Specific vision abilities constantly required are near vision and occasionally required include close and far vision. Finger dexterity is required to operate a point-of-sale system, use of a jigger, and stirring with a bar spoon.

Additional information

This policy applies to all terms and conditions of employment including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.