Bartender

SUMMARY JOB:

Responsible for preparing, serving, recording revenue from beverage sales; guest relations; and maintaining sanitation functions as related to the selling of beverages. Must be detail-conscious and have a pleasant personality to maintain pleasant, cheerful, courteous service. Should be capable of operating the service bar without assistance.

QUALIFICATIONS:

A willingness to follow procedures, complete tasks in a timely, accurate, and efficient manner, maintain proper attendance, and comply with company policies.  Must be at least 21 years of age. Must be able to mix all unusual types of alcoholic and non-alcoholic drinks and know proper procedures for handling and serving the various types of wines, cocktails and mixed drinks.  

PHYSICAL DEMANDS: 

Long periods of standing, stooping, stretching, bending, walking, and lifting up to 50 pounds.   Able to withstand certain amounts of hot and cold temperatures when required to work outdoors.

ESSENTIAL DUTIES & RESPONSIBILITIES:

• Complete knowledge of the food and/or beverage menu including prices, preparation time, portion size, plating and garnish, to ensure food/beverage orders are properly prepared when served.
• Use suggestive selling techniques when serving each customer to maximize revenues.
• Receive and prepare beverage orders from Food Servers and Cocktail Servers.  
• Responsive to guest inquiries, concerns, complaints in a friendly, courteous, helpful manner.
• Receive and prepare beverage orders from bar customers.   
• Maintain adequate inventory of beverage and supplies necessary to service the guest.  Prepare requisitions for liquor, beer, wine and supplies in accordance with company policies and procedures.
• Present a well-groomed professional appearance, including adhering to uniform regulations; practice good personal hygiene at all times.  
• Perform side work duties as assigned.
• Be knowledgeable of company policies and laws relating to serving and selling alcohol and tobacco products.
• Attend meetings as scheduled for training and informational purposes.
• Take and pass the Responsible Vendor exam within 30 days of starting work.
• Take and pass the Food Safety exam within 60 days of starting work 
• Observe all safety rules; employ safe work practices when performing job; use personal protective equipment as needed; maintain safe, organized and sanitary working environment.
• Extend hospitality and courtesy to guests and other employees.
• Report property maintenance, equipment problems to Engineering for repair.
• Adhere to Department procedures and policies regarding collection, recording, balancing and submitting money from sales.
• ALL DRINKS MUST BE RANG DIRECTLY INTO POS SYSTEM IMMEDIATELY AFTER SERVING GUEST.  ALL RUNNING TABS ARE TO BE KEPT IN POS SYSTEM AND MUST BE CURRENT AT ALL TIMES.
• Perform other tasks assigned by management.