Bartender

Efficiently and consistently produce quality beverage products, sell food, promote the company and encourage repeat business. 

 

Projects assigned by the Restaurant Manager.

 

1).        To know and practice all Safety and security policies & procedures.

 

A).       IMMEDIATELY inform management regarding any unsafe conditions, current or potential.

 

            B).       IMEDIATELY inform manager of equipment failure.

 

            C).       IMMEDIATELY inform manager if police are called or needed.

 

2).        Adhere to designated schedule and work assignment (indoor or outdoor bar) based on manager’s discretion

 

3).        Report to work clean, well groomed and in proper uniform 15 minutes before the scheduled time and abides by the dress code at all times.

 

4).        Responsible for accurate banking procedures.

 

            A).       Accountable for all shortages, paid-outs and closed checks.

            B).       When opening and closing the cash bank must be the same amount.

C).       When cashing out bar draws, bartenders are responsible for the entire cash out amount, rounded up / down to the nearest dollar amount.

 

5).        Strictly enforce all legal procedures relating to serving alcohol.

 

6).        Adhere to all state & local health regulations.

 

7).        EVERY GUEST, EVERY TIME: Food and Service Consistency (Ensure consistency of all beverages and service. All items should taste and look the same every time.)

 

8).        Keep bar Clean, Neat and Organized (CNO) at all times during shift.  Practice “clean as you go” policy

 

9).        Responsible for all side work and cleaning lists and other tasks assigned by the Restaurant Manager.

 

10).      All glasses must be wiped when re-stocking shelves in order to remove spots, watermarks, lipstick, etc.

 

11).      Inform managers of needed supplies; i.e. Print printing paper, pour spouts, et cetera.

 

12).      Maintain music at designated level.

 

13).      Handle all transactions with speed and accuracy.  Counting out large change is mandatory.

 

14).      Immediately acknowledge all Guests upon arrival and thank them when they are leaving, asking them to please return soon.

 

15).      Use Guests’ name whenever possible and appropriate (listed on credit cards).

 

16).      Offer menus to all Guests and suggest appetizers.

 

17).      Inform Guests of specials and upcoming events.

 

18).      Up sell all beverages.

 

19).      Maintain upbeat and friendly disposition, even when busy.

 

20).      Use proper telephone etiquette when using telephone.

 

21).      Maintain control over all situations, remaining calm and reasonable.  Inform manager IMMEDIATELY if any dangerous or potentially dangerous situations arise.

 

22).      Restock before and at the end of each shift.

 

23).      Communicate all specials, specific problems and any relevant information to relief bartender.

 

24).      Create creative and costly daily drink specials.