The Event Staff – Bar/Server is responsible for delivering hospitality during private functions, catered events, and banquet operations. Depending on event setup, this role alternates between bar service and floor service. Key duties include setting up satellite and standard bar stations, mixing and serving alcoholic and non-alcoholic beverages, carrying trays, serving plated or buffet meals, bussing tables, and breaking down event spaces. The ideal candidate communicates effectively across front-of-house and back-of-house teams to maintain pacing, guest satisfaction, and event timeline flow.
WAGE & COMPENSATION
• Base Wage: $7.55 per hour (Subject to State of Maine tipped employee minimum wage regulations)
• Compensation Type: Tipped Position
• Additional: Eligible to receive direct guest tips, pooled event tips, and/or participate in house tip-sharing arrangements according to standard restaurant and banquet guidelines.
DUTIES & RESPONSIBILITIES
Event Setup & Breakdown
• Sets up event stations, including satellite bars, banquet tables, beverage stations, and dining service areas.
• Restocks ice, glassware, garnishes, bar mixes, beer, wine, and liquor.
• Breaks down, cleans, and sanitizes bars, service stations, and event spaces post-service; safely packs away glassware, rentals, and supplies.
Bar & Beverage Service
• Takes beverage orders directly from guests or floor servers.
• Mixes and serves cocktails, wine, and draught/bottled beer according to standard recipes and safety guidelines.
• Prepares garnishes, washes and sterilizes glassware, and maintains organized, clean wells throughout the event.
• Accurately inputs drink orders and processes guest payments through the POS system as required (cash bars, open bar tabs).
Food & Table Service
• Describes menu items, daily specials, and dietary options; accurately answers guest inquiries.
• Transports food trays and serves plated meals, family-style courses, or restocks buffet lines efficiently.
• Monitors tables throughout events to refill water, clear finished plates and glassware between courses, and reset tables as needed.
• Maintains high-level communication with the kitchen and banquet captains to ensure timely course pacing.
Compliance & General Standards
• Adheres strictly to all state and local liquor laws, verifying identification to prevent underage service and monitoring guest consumption responsibly.
• Maintains all food safety, hygiene, and health code regulations.
• Completes pre-shift setup, post-shift side work, and additional duties as assigned by leadership.
PHYSICAL REQUIREMENTS
• Standing/Walking: Ability to remain on your feet and move quickly through event venues, dining rooms, and kitchen prep areas for the duration of a shift.
• Lifting/Carrying: Must be able to lift, carry, and maneuver up to 30 lbs, including event tables, beverage crates, cases of alcohol/mixers, large food trays, and bus tubs.
• Manual Dexterity: High level of coordination required to pour drinks, carry multiple plates/trays, handle delicate glassware, and operate POS terminal systems.
• Range of Motion: Frequent bending, reaching, lifting, stooping, and kneeling to stock low refrigerators, set and clear banquet tables, and pack up gear.
• Visual & Auditory Acuity: Ability to monitor guest needs from a distance, read event run-of-show sheets and order tickets, and communicate clearly in loud, fast-paced event settings.
QUALIFICATIONS
• Prior bartending and/or high-volume banquet and table service experience in a hospitality or private event setting.
• Solid beverage knowledge, including beer, wine, and classic cocktail preparation.
• Strong multitasking, time management, and problem-solving skills in dynamic environments.
• Excellent interpersonal communication and customer service skills.
• State-approved responsible beverage server certification (e.g., TIPS) preferred or completed upon hire.
