Bartender, Restaurant 1

POSITION PURPOSE:

The Bartender is the person directly responsible for delivery of beverage service to guests as they enter the bar, under the general guidance of the Manager or Assistant Manager and within the limits of established ant and hotel policies and procedures. The bartender is also responsible for delivery of beverages to servers in the dining room. The bartender is expected to warmly welcome guests upon their arrival, assist manager/host/ess in seating guest in the lounge; to ensure place, delivery and serve all food and beverage orders within time standards; to ensure quality of ingredients, preparation, presentation of all beverages served to guest. The bartender is expected to utilize suggestive selling skills for all beverage and food as well as express an attitude of friendly hospitality in all aspects of service.

EXAMPLES OF DUTIES

ESSENTIAL FUNCTIONS:

Average Percent of Time

10% Maintains proper and adequate set-up of the bar on a daily basis. This includes requisitioning and stocking of all beer, wine, spirits, paper products, straws and stirrers, condiments, and produce based on projections from the daily function sheet.

5% Responsible for maintaining stock, cutting and stories of all fresh fruit and vegetable garnishes, juices and other perishable daily to insure product quality.

40% Greets guests in a courteous and friendly manner, promotes and documents orders for drinks. Mixes garnishes and presents drinks suing standard ingredients recipes and practicing prudent portion control. Check guests for proper identification. Detect and act upon guest’s inebriation as trained. Demonstrate knowledge of liquor laws.

20% Inputs orders into a register at the point of sale and creates a check for each guest and personal guests, including those served by other beverage servers, to maintain accountability of all beverages served.

10% Receives cash from guests, makes any change needed, verifies validity of charges, records charges, and insures vouchers are properly executed, in order to balance all moneys.

5% Locks up and stores all beverage, food and other equipment items, deposits cash drops and secures bank.

SUPPORTIVE FUNCTIONS

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company.

• Attend mandatory meetings.
• Perform general cleaning tasks to adhere to health and safety standards.
• Keep work area clean and organized.
• Complete other duties as assigned by supervisor such as assisting security with disorderly guests.
• Must adhere to State, Federal, and Corporate liquor regulations pertaining to serving alcoholic beverages to minors and intoxicated guests to insure all laws are being followed.

PHYSICAL REQUIREMENTS:

Frequency Key: Never – 0 hours; Rare – up to 1 hour; Occasional – 1-3 hours; Frequent – 3-6 Hours; Constant – 6-8 hours

Physical Activity Frequency

Sitting Rare

Walking Constant

Climbing stairs Occasional

Standing Constant

Crouching/Bending/Stooping Frequent

Reaching Frequent

Grasping Constant

Pushing/Pulling Occasional

Near Vision Constant

Far Vision Constant

Hearing Constant

Talking Constant

Smell Constant

Taste Occasional

Lifting/Carrying(#lbs) Frequent – up to 50 lbs.

Travel Never

SAFETY REQUIREMENTS

Personal Protective Equipment (PPE) may be required when performing work duties that may have the potential of risk to your health or safety. The hotel will provide the required PPE. Associates will be trained in the proper use and care of any assigned PPE. It is your responsibility to report defective, damaged or lost PPE, or equipment that does not fit properly, to your Manager.

ORGANIZATIONAL RELATIONSHIPS

Positions directly reporting to this position (titles):

1. None

SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation.

• Must have knowledge of food and beverage preparation and service of various alcoholic beverages.
• Basic mathematical skills necessary to operate a cash register, make change, total guest checks, count total bank, prepare cash drops, total all other charges and understand portion sizes.
• Basic English language writing skills necessary for completion of requisitions, balance sheets and vouchers.
• Sufficient manual dexterity in hands in order to use a knife to make garnish, pick up glassware and bottles, scoop ice, mix drinks and reach overhead to retrieve stock.
• Ability to read, speaks, and understands the English language in order to communicate with guests and take orders.
• Ability to remember, recite and promote the variety of menu items.
• Ability to operate a keyboard and point of sale procedures to pre-check and order and close out a check.
• Ability to work stand and work in confined spaces for long periods of time.

QUALIFICATION STANDARDS

EDUCATION

High School graduate or equivalent preferred.

EXPERIENCE

Bartending work experience required.

LICENSES OR CERTIFICATES

Food Service Sanitation Required. Alcohol Service permit (if state required).

GROOMING

All employees must maintain a neat, clean and well-groomed appearance. Specific uniform guidelines and/or required articles of clothing will be explained to you as a part of the orientation process.

OTHER

Meet minimum age requirements for jurisdiction.

Equal Opportunity Employer

We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, gender, gender identity or expression, sexual orientation, national origin, ethnicity, age, disability, marital status, veteran status, or any other characteristic protected by law.