RESTAURANT BARTENDER

Bartender

Mixes and, in a responsible manner, serves alcoholic and non-alcoholic drinks as well as food. Serve bar and dining room guests in a courteous and timely manner.

Specific Duties:

• Mixes ingredients such as liquor, soda, water and juices to prepare alcoholic and non-alcoholic beverages in such portions and in a proper glassware.
• Serves and pours wine, bottled beer and draft beer according to proportions and in proper glassware.
• Follows all PLCB laws to ensure guests are not over served, becoming intoxicated over the legal limit. Alerts Manager should a guess appear intoxicated and reacts accordingly.
• Interacts verbally with all bar guests as well as dining room guests creating a friend and upbeat atmosphere.
• Completes opening and closing side duties and checklists as assigned.
• Serves food and drink to all bar guests as well as assists with dining room guests if needed.
• Slices fruit and vegetable garnishes at a prescribed par level each day.
• Stocks juices, ice, alcohol, beer, wine, and any other product needed to properly and efficiently operate the bar.
• Keeps the bar area, including bar top, floor and storage areas, clean and free of debris, dirty glassware, plates, silverware and trash.
• Presents guest checks to bar patrons. Makes correct change and / or completed any necessary charge card or gift card transactions.
• Processes employee and manager food orders
• Relays food orders to kitchen via the point-of-sale computerized register system, as well as accounts for every drink poured behind the bar on same.
• Takes part in any and all company related initiatives and activities such as gift card sales and promotions, charitable programs and related meetings, etc.
• Any and all other operational task as assigned by Management.

Requirements:

• Must be at least 18 years of age upon date of hire
• Ability to wipe down tables including bases, pick up debris off the floor and wipe down booth seats in all area of the restaurant.
• Transports plates, glasses and trays to and from the dining room, service bar and kitchen a minimum of 30 times per shift.
• Reading, writing, basic math and verbal communication skills required.
• Mobility and full range of movement throughout the shift
• Transports glass rack, plate ware, cases of food and beverage which weigh up to 30 pounds a minimum of 15 times per shift.
• Able to respond quickly in an emergency situation to avoid imminent danger to self and others.

Physical Requirements:

• Must be able to stand and exert fast paced mobility for periods of up to 6 (six) hours in length.
• Must have good sense of balance, able to bend, kneel and react swiftly to actions surrounding them.
• Must have the ability to lift bus pans, trays, cases of food and beverage weighing as much as 30 pounds.