Bartender

JOB TITLE: Bartender

BASIC PURPOSE:

Hospitably and effectively promote and serve food and/or beverage to customers, according to AltaMont standards and state law in a safe, accident-free manner.

ESSENTIAL FUNCTIONS:

1. Hospitably greet, prepare and serve drinks to guests according to AltaMont beverage service standards and state law. (60%)

1. Prepare station for readiness prior to opening and closing of each shift. (20%)

1. Follow all cash handling and bank SOPs and directed by AltaMont. (10%)

1. Perform all side work duties according to side work schedules. (10%)

Knowledge and Skills:

Education: High school education or equivalent experience.

Experience: One year of serving experience preferred.

Skills and Abilities:

Communication and hospitality skills (English required).

Personnel Issues:

1. Abide by payroll, procedures (punch in/punch out) and rules of conduct as stated in the AltaMont employee handbook.

1. Demonstrate a working knowledge of all hotel safety and security procedures as required maintaining a secure and safe environment for employees as well as guests.

1. Report any unusual occurrences and/or request to the immediate supervisor/MOD

1. Read and abide by all the regulations and rules of conduct stated in the employee handbook

No. Of employees supervised: None.

Travel required: None.

Hours Required: Must have flexible day and evening hour availability; scheduled days and times vary based on need

ENVIRONMENT

Physical Job Requirements

(for essential functions only)

===============================================================

Lifting/Pushing/Pulling/ Carrying Describe the type(s) of required lifting, pushing, pulling, and/or carrying to include objects, weights and frequency.

100% - Trays up to 20lbs., carry silverware and set-ups of 20lbs.

____ No lifting/Pushing/Pulling/Carrying Required

------------------------------------------------------------------------------

Bending/Kneeling Describe the type(s) of required bending and/or kneeling to include when, why and how often

60% - Quick paced bending/stretching to serve beverages and general cleanliness of work areas

_____ No Bending/Kneeling required

-------------------------------------------------------------------------------

Mobility Describe the type(s) of mobility required to include distances and % of time involved

100% - Continually walking at a fast pace. Variable area including trigh, high density environment

____ Stationary Position

--------------------------------------------------------------------------------

Continuous Standing Describe the reasons to include time period and frequency

Continually standing 100% of the time

____ No Continuous Standing Required

---------------------------------------------------------------------------------

Climbing Stairs: Up to approx. __25__steps_40_% of __8 hr shift_

Climbing Ladders: Up to approx. ____feet____% of _________

____ No Climbing Required

----------------------------------------------------------------------------------

Driving Describe type of vehicle, distances, % of time involved and frequency

__X__ No Driving Required

-----------------------------------------------------------------------------------

Work Environment Inside: 100 % of 8-hour shift

Work Environment Outside: ____% of _______

Describe any abnormal temperature exposures:

------------------------------------------------------------------------------------

JOB TITLE: Bartender

ENVIRONMENT

Physical Job Requirements

(for essential functions only)

===============================================================

------------------------------------------------------------------

Hearing: __X__ Critical ____ Moderate ____ Minimal

Explain: To communicate with guests.

------------------------------------------------------------------

Vision: __X__ Critical ____ Moderate ____ Minimal

Explain: To maneuver between guests and tables.

------------------------------------------------------------------

Speech: __X__ Critical ____ Moderate ____ Minimal

Explain: To communicate with guests

------------------------------------------------------------------

Literacy: __X__ Critical ____ Moderate ____ Minimal

Explain: Able to take drink, food, reservation orders.

------------------------------------------------------------------

Chemicals/ Agents Describe any chemicals/agents to include what they are, warnings and frequency of use.

Sterno- everyday, Windex- everyday

____ No Chemicals/Agents Used.

------------------------------------------------------------------

Protective Clothing Type:

Approx. __% of ______

(time period)

__X__ None Required.

------------------------------------------------------------------

Equipment Operation List type of equipment and frequency of use.

Coffee machine, toaster, and Aloha.

_____ None Required.

------------------------------------------------------------------

Other Considerations

__X__ None.

------------------------------------------------------------------