Bartender
Bartender
- Employment Type
Other
Essential Functions:
Mix ingredients such as liquor, soft drinks, water and sugar to prepare cocktails and other drinks.
Make sure the bar is stocked, and fruit garnishes are fresh without spots and properly sliced.
Serve wine, draft or bottled beer and food to bar guests.
Collect payment (credit cards or cash) for drinks served following company established accounting procedures for all transactions.
Observe guests and respond to their needs.
Guide guests in selecting food and beverage items.
Merchandise Cocktail Hours, special events, etc.
Follow alcohol awareness procedures for handling an intoxicated guest.
Prepare drinks and verify correct pricing.
Possess proficient knowledge of liquor quality and preparation of over 400 different drinks and keep updated on new and revised beverage recipes and assist servers in bar knowledge.
Clean, sanitize, restock and store bar items according to procedures.
Secure all the money at the end of each shift.
Keep immediate supervisor promptly and fully informed of all problems or unusual matters of significance and takes prompt corrective action where necessary or suggests alternative courses of action.
Perform all duties and responsibilities in a timely and effective manner in accordance with established company policies to achieve the overall objectives of the position.
Maintain a favorable working relationship with all other company employees and purveyors to foster and promote a cooperative and harmonious working climate, which will be conducive to maximizing employee morale, productivity and efficiency/effectiveness.
Always provide a favorable image of the company to promote its aims and objectives, and to foster and enhance public recognition and acceptance of all its areas of endeavor.
Must be always dressed neatly and well-groomed in company-approved uniform.
Must be able to operate P.O.S. computer, make changes correctly and make credit card transactions.
Must balance register at the end of each shift.
Must be able to calmly respond to angry guests and notify managers.
Hazards include, but are not limited to, cuts from broken glass and metal cans, burns, slipping and tripping.
Stands during the entire 6–8-hour shift.
Must be able to read menus to sight-impaired guests.
Reaches, bends, stoops, shakes, stirs and wipes
Must be able to hear well amongst loud background noise.
Must be able to lift and carry 30 lb. cases several times per shift.
Frequent immersion of hands in hot water (every 5 minutes)
Must be able to effectively card all guests who appear under the age of 40.
