Events & Banquets

Title Bartender Events & Banquets
Job Information

The Bartender will primarily focus on mixing and serving drinks at the restaurant or during events. May order supplies, keep records and accounts, provide training and development to new hires. Additional duties can include, but not limited to assisting wait staff, cleaning and other assignments as directed by the Front of House Manager or Event Coordinator.

Work Style

Dependability — Job requires being reliable, responsible, and dependable, and fulfilling obligations.

Self-Control — Job requires maintaining composure, keeping emotions in check, controlling anger, and avoiding aggressive behavior, even in very difficult situations.

Social Orientation — Job requires preferring to work with others rather than alone, and being personally connected with others on the job.

Integrity — Job requires being honest and ethical.

Cooperation — Job requires being pleasant with others on the job and displaying a good-natured, cooperative attitude.

Attention to Detail — Job requires being careful about detail and thorough in completing work tasks.

Stress Tolerance — Job requires accepting criticism and dealing calmly and effectively with high stress situations.

Adaptability/Flexibility — Job requires being open to change (positive or negative) and to considerable variety in the workplace.

Independence — Job requires developing one’s own ways of doing things, guiding oneself with little or no supervision, and depending on oneself to get things done.

Concern for Others — Job requires being sensitive to others’ needs and feelings and being understanding and helpful on the job.


  • Collect money for drinks served.
  • Check identification of customers to verify age requirements for purchase of alcohol.
  • Clean glasses, utensils, and bar equipment.
  • Balance cash receipts.
  • Attempt to limit problems and liability related to customers’ excessive drinking by taking steps such as persuading customers to stop drinking, or ordering taxis or other transportation for intoxicated patrons.
  • Stock bar with beer, wine, liquor, and related supplies such as ice, glassware, napkins, or straws.
  • Serve wine, and bottled or draft beer
  • Take beverage orders from serving staff or directly from guests.
  • Clean bars, work areas, and tables
  • Mix ingredients, such as liquor, soda, water, sugar, and bitters, to prepare cocktails and other drinks
  • Serve snacks or food items to customers seated at the bar
  • Slice and pit fruit for garnishing drinks
  • Ask customers who become loud and obnoxious to leave, or physically remove them.
  • Arrange bottles and glasses to make attractive displays.

Detailed Work Activity

Performing for or Working Directly with the Public — Performing for people or dealing directly with the public. This includes serving customers in restaurants and stores, and receiving clients or guests.

  • Assist patrons and guests in making wine selection
  • Collect payment
  • Provide customer service
  • Serve food or beverages

Establishing and Maintaining Interpersonal Relationships — Developing constructive and cooperative working relationships with others, and maintaining them over time.

Communicating with Supervisors, Peers, or Subordinates — Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.

Getting Information — Observing, receiving, and otherwise obtaining information from all relevant sources.

Performing General Physical Activities — Performing physical activities that require considerable use of your arms and legs and moving your whole body, such as climbing, lifting, balancing, walking, stooping, and handling of materials

Communicating with Persons Outside Organization — Communicating with people outside the organization, representing the organization to customers, the public, and other external sources. This information can be exchanged in person, in writing, or by telephone or e-mail.

Handling and Moving Objects — Using hands and arms in handling, installing, positioning, and moving materials, and manipulating things

  • Mix drinks or flavors for mixed drinks
  • Prepare appetizers, salads or cold dishes
  • Wash dishes, glassware, or related utensils

Identifying Objects, Actions, and Events — Identifying information by categorizing, estimating, recognizing differences or similarities, and detecting changes in circumstances or events.

  • Check Id to make sure minimum age requirement is met
  • Recognize customer intoxication
  • Understand government alcoholic beverage service regulations
  • Understand government health, hotel or food service regulations

Evaluating Information to Determine Compliance with Standards — Using relevant information and individual judgment to determine whether events or processes comply with laws, regulations, or standards.

Making Decisions and Solving Problems — Analyzing information and evaluating results to choose the best solution and solve problems.

Judging the Qualities of Things, Services, or People — Assessing the value, importance, or quality of things or people.

Documenting/Recording Information — Entering, transcribing, recording, storing, or maintaining information in written or electronic/magnetic form

Monitor Processes, Materials, or Surroundings — Monitoring and reviewing information from materials, events, or the environment, to detect or assess problems.

Training and Teaching Others — Identifying the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others.

Resolving Conflicts and Negotiating with Others — Handling complaints, settling disputes, and resolving grievances and conflicts, or otherwise negotiating with others.

Developing and Building Teams — Encouraging and building mutual trust, respect, and cooperation among team members.

Coordinating the Work and Activities of Others — Getting members of a group to work together to accomplish tasks.

Inspecting Equipment, Structures, or Material — Inspecting equipment, structures, or materials to identify the cause of errors or other problems or defects.

Estimating the Quantifiable Characteristics of Products, Events, or Information — Estimating sizes, distances, and quantities; or determining time, costs, resources, or materials needed to perform a work activity.

Organizing, Planning, and Prioritizing Work — Developing specific goals and plans to prioritize, organize, and accomplish your work.

Guiding, Directing, and Motivating Subordinates — Providing guidance and direction to subordinates, including setting performance standards and monitoring performance.

Selling or Influencing Others — Convincing others to buy merchandise/goods or to otherwise change their minds or actions.

Updating and Using Relevant Knowledge — Keeping up-to-date technically and applying new knowledge to your job.

  • Use knowledge of food handling rules
  • Use oral or written communication techniques

Controlling Machines and Processes — Using either control mechanisms or direct physical activity to operate machines or processes.

  • Use cash registers

Monitoring and Controlling Resources — Monitoring and controlling resources and overseeing the spending of money.

  • Order or purchase supplies, materials or equipment
  • Purchase food or beverages
  • Requisition stock, materials, supplies or equipment

Processing Information — Compiling, coding, categorizing, calculating, tabulating, auditing, or verifying information or data.

  • Calculate monetary exchange

Work Assignments (Event)


  • Review Bar form & BEO
  • Check in with Coordinator—help move tables, chairs if needed
  • Set up banquet table at ceremony site
  • Set up barrels at ceremony site
  • Set up bar for reception, wine, glasses, trashcan, empty wine boxes, etc.
  • Get van and cooler from up top
  • Fill cooler with ice for cocktail hour
  • Pull wine and beer needed for event
  • Re-stock fridge with more product so you will have it for reception
  • Open any wines for tables if applicable
  • Set up cocktail area with wine, beer, sodas and glasses
  • Move tables off cocktail pad

Cocktail Hour

  • Ensure to keep track of all wine and beer served
  • Pack up the rest of the bar items toward end of cocktail hour
  • 5 minutes before the end of cocktail hour—server goes to reception prior to guests


  • Immediately add up totals from cocktail hour to see if there is currency left on bar
    • Make sure to add what bridal party used—Coordinator provides this amount
  • Keep glasses stocked
  • Keep beer/wine & sodas stocked
  • Open champagne/cider for toast
  • Pour toast at tables—1 server only (Coordinator and Assistant will help with this)
  • During slow times, clear empty wine & champagne glasses from tables
  • 1 server is required to be present at the bar at all times
  • Bar closes one-half hour before end of event
  • Start breaking down bar
  • Box up any pre-purchased bottles of wine to go with client and add bottles to empty count. Any other open bottles are placed in wine club fridge or tasting room for use the next day.
    • If client had purchased wine and brought back to the event, do not count as empty—this is noted on BEO.
  • Count empty wine bottles and zero out in register
  • Discard empties in recycling container
  • Get bar total for the night
  • Make sure bar area is clean and put back in original set up (if applicable)
  • Take out trash and recycling
  • Help clear dirty glasses
  • Help clear all tables and put away centerpieces
  • Load all glasses into van and head to barn
  • Place all dirty glasses, cooler, & napkins in the designated event area in barn
Apply Now

To Top