Prepares alcoholic beverages and provides food and beverage service to customers seated in restaurant and patio areas in compliance with all local, state and federal requirements.
Key Business Areas
A “Key Business Area” is an area of performance in which the Bartender must be successful to meet their accountabilities. Successful results in the Key Business Areas are supported by the following behaviors or actions:
Greets all customers, obtains orders, and prepares all alcoholic beverages in compliance with all local and federal requirements, using company standards and recipes.
Punctually attends all shifts and staff meetings.
Prepares and stocks all batches and garnishes for use in the restaurant.
Maintains an intimate knowledge of all house and classic cocktails, as well as the list of offered spirits.
Knows and adheres to wash lines for the various types of glassware.
Can shake, stir, jigger and pour properly.
Requisitions and receives all liquor, beer and wine products and maintains pars.
Collects payments from customers in accordance with established cash handling procedures.
Suggest and serves food and beverage to customers.
Maintains a clean and organized bar with properly polished glassware, tastefully presented garnishes and tools, and back-bar bottles facing forward.
Safely and respectfully handles bar appliances, smallwares, and utensils.
Ensures the inventories correspond to cash register totals.
Provides customer service to all customers and ensures orders are filled quickly in accordance to recipes.
Addresses complaints and requests promptly, in a courteous manner, and notifies the supervisor of any issues.
Performs opening, closing, sidework and deep cleaning duties as assigned.
Willingly assists others without being asked to do so.
Adheres to brand standards and internal policies and procedures.
Provides prompt and courteous service, and is cordial to all team members and guests.
Understands the importance of bartender/customer confidentiality.
Completes all other tasks and duties as assigned.
Must be able to lift and carry supplies and equipment up to 50 lbs throughout shift; places items on high and low shelves in store rooms, service areas, walk-in coolers and freezers.
Must be able to bend, stoop, reach, wipe, lift, and grab.
Must have sufficient mobility to move and operate in work area.
Must be able to work inside and outside.
Must be able to observe wares for cleanliness and chemical labels for safe handling.
Must be able to stand and walk during a 4 to 8 hour shift.
Must be able to frequently immerse hands in water.
Must be able to work with all menu products.
Must be able to hear well in a loud environment to respond to employee and guest needs.
Must meet any state, county or municipal regulation pertaining to health risk concerns about food handling.
Must be able to tolerate extreme temperature changes in refrigerator and freezer areas.
Must be able to work with potentially hazardous chemicals.
Minimum Age requirements of 21.
Able to work in a team environment.
Meets uniform and grooming standards and maintains them throughout the shift.
Must be able to pass all required tests and training requirements.
Must meet any state, country or municipal regulation pertaining to health risk concerns about food handling and legal requirements for serving alcohol.
Must be able to work a flexible schedule, including holidays, nights and weekends.
Possesses excellent guest service skills.
Able to learn basic tasks and follow instructions.
Places a value on diversity and shows respect for others.