BANQUET BAR HELPER

The culture at Renault Winery Resort is built on our shared core VIVÂMEE Values – JOY, HUMILITY, & MINISTRY. JOY means that we are a true team that enjoys serving others and winning together. We have a healthy sense of pride in a job well done. HUMILITY means that we recognize the infinite dignity of each other (both team members & guests) and that we seek to be helpful to everyone no matter what is asked. Additionally, we are not afraid to ask for help or admit when we make a mistake. MINISTRY means that we know that our spirit of hospitality can be a true gift for our guests. We realize the purpose of our daily tasks and duties must be to deliver kindness and love, and that this power of intentionality has the capacity to revive the souls of our guests and our team. We hire, fire, reward, and praise our team members based on these characteristics, so it is essential that you share these core values in order to be a part of our wonderful team.

Come join a fun team with an amazing culture while working in a beautiful environment! Renault Winery is a recognized New Jersey State Historical site and the second oldest operating winery in the United States. The property currently consists of our hotel, Chateau Renault, our golf course, Vineyard National at Renault, a restaurant, House of Renault, a cafe, Cafe La Fleur, and of course our historic winery, which includes the largest wine tasting room on the east coast. Today, Renault Winery has recently been acquired by VIVÂMEE Hospitality, with plans to offer a complete revitalization to this beautiful property, pursuant to the original vision of Louis Renault.

Perks for being a Renault team member:

Free Golf

Benefits for Full-time team members

Discounted merchandise and dining

Exciting work culture

More perks coming soon…

Summary: Banquet Bar Helper

Provides excellent service to all guests who approach the bar. Keeps the bar area cleaned and stocked at all times. Assists the Bartender with various duties.

Responsibilities:

Promote and portray the VIVÂMEE Values.

It is the Banquet Bar Helper’s responsibility to confirm their schedule with MOD one week in advance

Consolidate, rotate, and secure all alcohol in proper areas as directed by manager before and after every shift

Be knowledgeable, know all products, and special instructions per manager on duty

All trash removed brought to dumpsters & boxes broken down

Depending on scheduling of next event, restock all glassware, bar groceries, LBW as needed for beginning/ending shifts

Check all glassware inventory for proper quantities, making sure all are clean & polished

Any LBW exchanged must be recorded on the transfer sheet at House of Renault Restaurant, alerting MOD on duty.

Restock all necessary items needed for event

Review all paperwork from manager, paying attention to special arrangements/details/counts

Communicate with MOD on inventory needs

Assist bartenders, servers or any team member through efficient service at all times

Check in and approve incoming orders from vendors where applicable

Keep bar and storage areas in sanitary condition in accordance with Board of Health Standards. See MOD for specifications

Cleans bar area, including bar tops, sinks, glasses, refrigerators and other bar appliances.

Acknowledges, greets and converses in English with customers who approach the bar.

Manually pushes cart loaded with beer from the keg room to the various bars at least twice during shift.

Ending shift with MOD approval

Requirements

Availability to work ALL mandatory events, holidays, weekends, flexible work schedule a must.

Must be able to lift up to 75 pounds and manually push up to 650 pounds.

Must be able to bend, pull and carry bar stock to refrigerators and cabinets.

Must be at least 18 years of age.

Disclaimer

“This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed when circumstances change (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).”

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