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Bartender - OrderID: 18
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Bartender
2 months ago
Job Overview
Take orders, prepare and serve alcoholic, non-alcoholic beverages and meals to guests, courteously and efficiently according to restaurant and hotel specifications. Maintain stock/supplies and cleanliness of outlet and equipment.
Reports to
Managers, Lead Bartender
Work Environment
Restaurant spaces, kitchen, stewarding and office areas.
Job involves working:
▪ Under variable temperature conditions (or extreme heat or cold.)
▪ Under variable noise levels.
▪ Outdoors/indoors.
▪ Around fumes and/or odor hazards.
▪ Around dust and/or mite hazards.
▪ Around chemicals.
Key Relationships
Internal
Bar Team, Restaurant Team, Culinary Team, Stewarding Team.
External
Restaurant guests.
Qualifications
Essential
1. Minimum of 21 years of age to serve alcoholic beverages.
2. Two years(s) experience as a Bartender and/or Barback.
3. Fluency in English both verbal and non-verbal.
4. Provide legible communication.
5. Compute basic arithmetic.
6. Ability to:
• Perform job functions with attention to detail, speed and accuracy.
• Prioritize and organize.
• Be a clear thinker, remaining calm and resolving problems using good judgement.
• Follow directions thoroughly.
• Understand staff’s service needs.
• Work flexible hours.
• Compute basic arithmetic.
• Work cohesively as part of a team.
• Work with minimal supervision.
• Maintain confidentiality of guest information and pertinent company data.
Desirable
1. High School graduate or equivalent vocational training certificate.
2. Certification of previous training in liquor, wine and food service.
3. Ability to input and access information in the property management system/computers.
4. Certification in an alcohol awareness program.
5. Previous guest relations training.
6. Ability to suggestively sell.
Physical Abilities
1. Exert physical effort in transporting 15 to 40 pounds.
2. Endure various physical movements throughout the work areas.
3. Reach heights up to 6 feet.
4. Remain in stationary position from undetermined length of time throughout work shift.
5. Satisfactorily communicate with staff, management and co-workers to their understanding.
Essential Job Functions
1. Maintain complete knowledge of and comply with all departmental policies/service procedures/standards. 2. Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended. 3. Anticipate guests needs, respond promptly and acknowledge all guests, however busy and whatever time of day. 4. Always maintain positive guest relations.
5. Resolve guest complaints, ensuring guest satisfaction.
6. Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
7. Maintain complete knowledge of all menu items, liquor brands, beers and non-alcoholic selections available in the assigned outlet. 8. Maintain knowledge of the particular characteristics and description of every wine/champagne by the glass and major wines on the wine list.
9. Maintain complete knowledge of designated glassware, ingredients, preparation method and garnishes for each drink. 10. Maintain complete knowledge of and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated person and drunk driving.
11. Maintain complete knowledge of table/seat/station numbers, room capacity, hours of operation, menus, price range and dress code of assigned outlet.
12. Obtain assigned bank and ensure accuracy of contracted monies. Keep bank secure at all times.
13. Complete opening side duties:
• Check quality and amount of all bar stock and supplies by using checklist.
• Complete opening inventory sheet.
• Requisition all necessary supplies.
• Transport supplies from storage room to bar.
• Stock ice in bar.
• Set up bottles in display cabinet and speed rail.
• Prepare garnishes.
• Stock glassware and paper supplies.
• Prepare mixes.
• Check condition and cleanliness of all bar tools.
• Check temperature of refrigeration units.
• Prepare bowls of bar snacks.
• Setup candles.
14. Inspect cleanliness and condition of bar, guest and service areas; rectify any deficiencies.
15. Greet guests and take their orders (food and beverage,) utilizing suggestive/upselling techniques.
16. Input orders into system and ensure transmission of food orders is verified by kitchen.
17. Legibly document orders when system is down and distribute food orders to kitchen.
18. Ensure that all drink orders from servers are accurately rung into the P.O.S. system before giving drinks to them. 19. Prepare all drink orders for guests according to outlet recipes.
20. Serve drinks to guests.
21. Open and serve wine/champagne bottles.
22. Monitor and maintain cleanliness, sanitation and organization of bar area.
23. Remove soiled wares from bar top and tables to dishwashing area.
24. Present guest checks and process payments. Adhere to all cash handling and credit policies/procedures. 25. Extend courteous salutations when guests leave outlet and invite them to return.
26. Close all guest checks in the P.O.S. system immediately upon payment.
27. Clean and reset bar top and tables immediately after guests depart.
28. Clean glassware in glass machine/three compartment sink.
29. Direct and assist Barbacks, Servers and Cocktail Servers in their job functions to ensure smooth and efficient service to guests.
30. Clearly communicate last call at designated closing time to guests.
31. Ensure maximum usage of all supplies to attain budgeted beverage cost and to prevent waste.
32. Use all chemicals in accordance with OHSA regulations.
33. Complete closing side duties:
• Properly store all reusable goods.
• Empty and drain ice bin.
• Scrub sink.
• Remove all items from bar top and tables; place clean items in designated areas; wipe clean all surfaces of bar top and tables.
• Remove liquor and bottles from speed rail and liquor cabinet.
• Secure all liquors, beers, wines, coolers, cabinets and storage areas.
• Wipe down all bottles and surfaces.
• Clean all bar equipment and tools.
• Remove trash.
• Legibly document pertinent information in outlet logbook.
• Complete all closing reports in the P.O.S. system.
• Count bank at end of shift; complete cashier reports and drop receipt; secure bank
Secondary Job Functions
1. Assist with weekly/monthly inventories.
2. Follow maintenance program and cleaning schedule.
3. Update P.O.S. system menus.
4. Update bar menus and wine lists.
5. Legibly document maintenance needs on work orders and submit to Manager.
Standard Specifications
Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees or guests.
A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and requirements are essential job functions.
This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor.
This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship.