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Vicar's Landing

Waitstaff/Bartender I

Job Description

Job Code: 710

Exempt: No

Department: Dining Services

Reports To: Dining Room Supervisor

Location: Main Campus

Date Prepared: October 21, 2014

Date Revised: August 13, 2018

Safety Sensitive: No

GENERAL DESCRIPTION OF POSITION

The Bartender is responsible for providing beverage services to Vicar's Landing Main Dining Room, Lounge and catered events in accordance with established Policy and Procedures.

ESSENTIAL DUTIES AND RESPONSIBILITIES

1. Prepares and mixes alcoholic and non alcoholic beverages as specified by the Bartender's Drink Mixing Guide. Assumes the responsibilities and accountability for Member's Lounge charges. Charges must be assigned and tallied daily. Complete daily liquor usage sheet. Assist with weekly liquor inventory and ordering. Takes orders, provides service and requested items both graciously and courteously. Assists in maintaining a high level of customer service for our residents and their guests. This duty is performed about 35% of the time.

2. Abides by all established community policies, procedures and rules, including attendance. This duty is performed about 15% of the time.

3. Maintains established standards of personal hygiene and cleanliness. Always in appropriate uniforms. This duty is performed about 10% of the time.

4. Attends in-service training and educational seminars as assigned. This duty is performed about 5% of the time.

5. Maintains safe and sanitary conditions of work areas for employees as well as Members. This duty is performed about 5% of the time.

6. Responsible for setting tables and maintaining workstations according to Vicar's Landing policies and procedures. Keeps pace with responsibilities to avoid interference with member's services. This duty is performed about 10% of the time.

7. Communicates effectively any/all menu selections, specials and requests. This duty is performed about 10% of the time.

8. Completes all assigned side work , setting Cocktail Lounge and Bar as instructed. Also responsible for cleaning and sanitizing of Cocktail Lounge and Bar area.. This duty is performed about 5% of the time.

9. Performs specific work duties and responsibilities as assigned by supervisor. This duty is performed about 5% of the time.

10. Perform any other related duties as required or assigned.

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty mentioned satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.

EDUCATION AND EXPERIENCE

Mental alertness and adaptability to office and field area work routines. Equivalent to four years high school or GED, with particular emphasis during high school in office skills, shop skills, or others, plus 12 to 18 months related experience and/or training, or equivalent combination of education and experience.

COMMUNICATION SKILLS

Ability to read and understand documents such as policy manuals, safety rules, operating and maintenance instructions, and procedure manuals; Ability to write routine reports and correspondence.

MATHEMATICAL SKILLS

Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to prepare and interpret bar graphs.

CRITICAL THINKING SKILLS

Ability to use common sense understanding in order to carry out detailed written or oral instructions. Ability to deal with problems involving a few known variables in situations of a routine nature.

REQUIRED CERTIFICATES, LICENSES, REGISTRATIONS

Not indicated.

PREFERRED CERTIFICATES, LICENSES, REGISTRATIONS

Not indicated.

SOFTWARE SKILLS REQUIRED

Not indicated.

INITIATIVE AND INGENUITY

SUPERVISION RECEIVED

Under immediate supervision, performs general assignments of work, with periodic check of performance by supervisor.

PLANNING

Limited responsibility with regard to general assignments in planning time, method, manner, and/or sequence of performance of own work operations.

DECISION MAKING

Performs work operations which permit frequent opportunity for decision-making of minor importance and which would not only affect the operating efficiency of the individual involved, but would also affect the work operations of other employees and/or clientele to a slight degree.

MENTAL DEMAND

Moderate mental demand. Operations requiring almost continuous attention, but work is sufficiently repetitive that a habit cycle is formed; operations requiring intermittent directed thinking to determine or select materials, equipment or operations where variable sequences may be selected by the employee.

ANALYTICAL ABILITY / PROBLEM SOLVING

Repetitive. Activities or duties using a pre-determined set of processes or directions coupled with nearby supervision. Learned things in situations where choice is simple or patterned.

RESPONSIBILITY FOR WORK OF OTHERS

Responsibility for work of others: Not indicated.

RESPONSIBILITY FOR FUNDS, PROPERTY and EQUIPMENT

Occasionally responsible for organization's property where carelessness, error, or misappropriation would result in moderate damage or moderate monetary loss to the organization. The total value for the above would range from $5,000 to $150,000.

ACCURACY

Probable errors of internal and external scope would have a moderate effect on the operational efficiency of the organizational component concerned. Errors might possibly go undetected for a considerable period of time, thereby creating an inaccurate picture of an existing situation. Could cause further errors, losses, or embarrassment to the organization. The possibility for error is always present due to requirements of the job.

ACCOUNTABILITY

FREEDOM TO ACT

Standardized. Accepted processes covered by well-defined standardized policies and procedures with supervisory review.

ANNUAL MONETARY IMPACT

The amount of annual dollars generated based on the job's essential duties / responsibilities. Examples would include direct dollar generation, departmental budget, proper handling of organization funds, expense control, savings from new techniques or reduction in manpower.

None. Job does not create any dollar monetary impact for the organization.

IMPACT ON END RESULTS

Modest impact. Job has some impact on the organizations end results, but still from an indirect level. Provides assistance and support services that facilitates decision making by others.

PUBLIC CONTACT

Frequent contacts with general public, patrons, or other outside representatives, wherein the manner of handling these contacts has a bearing on the organization's position and operation.

EMPLOYEE CONTACT

Contacts of considerable importance within the department or office, such as those required in coordination of effort, or frequent contacts with other departments or offices, generally in normal course of performing duties. Requires tact in discussing problems and presenting data and making recommendations, but responsibility for action and decision reverts to others.

USE OF MACHINES, EQUIPMENT AND/OR COMPUTERS

Regular use of complex machines and equipment (desktop/laptop computer and software, road and production machines and equipment, driver's license/cdl, etc.)

WORKING CONDITIONS

Somewhat disagreeable working conditions. Continuously exposed to one or two elements such as noise, intermittent standing, walking; and pushing, carrying, or lifting. May involve some travel and/or work is at times, in the evening or during the night hours.

ENVIRONMENTAL CONDITIONS

The following work environment characteristics described here are representative of those an employee encounters while performing essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

The noise level in the work environment is usually moderate.

PHYSICAL ACTIVITIES

The following physical activities described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions and expectations.

Moderate diversity, moderately physical. Work activities which allow for a moderate amount of diversity in the performance of tasks which requires somewhat diversified physical demands of the employee.

While performing the functions of this job, the employee is continuously required to stand; regularly required to walk, use hands to finger, handle, or feel, reach with hands and arms, stoop, kneel, crouch, or crawl, talk or hear; and frequently required to taste or smell; occasionally required to sit, climb or balance. The employee must occasionally lift and/or move up to 50 pounds; frequently lift and/or move up to 25 pounds; regularly lift and/or move up to 10 pounds. Specific vision abilities required by this job include close vision; color vision; depth perception; and ability to adjust focus.

ADDITIONAL INFORMATION

Knowledge, Skills, and Abilities Required

Non-essential knowledge/skills/abilities

1. Must be at least 18 years of age.

2. Able to successfully comlplete responsible vendor program as required.

3 Ability to read, write and speak English, perform simple arithmetic and follow oral instructions in English.

4. Ability to interpret and explain the menu, answer or refer questions, coordinate the meal service process and respond to requests.

5. Must be able to lift and carry a 50 pound service tray 50 feet.

4. Must be able to bend and pick up items from the floor, reach above head to remove items from shelf.

6. Ability to work in close cooperation with Members, guests and staff with courtesy, tact and graciousness

7. Must possess fundamental understanding of hospitality, customer service, table service technique, personal hygiene, and professional appearance.

Working Conditions

1. Walks or stands 90% of the time.

2. Must able to lift and carry 50 pounds approximately 50 feet.

3. Works in a fast-paced environment; must be able to move quickly.

4. Carrying, bending and standing for long periods of time.

5. Works in an indoor setting with limited exposure to outside elements.

6. Work in potentiallyhazardous conditions such that may be subject to falls, cuts, burns from equipment, hot foods, odors, chemicals and etc. throughout the day.

7. May be subject to hostile and emotional members. Must be capable of handling such situation with a positive service attitude.