Bartender

Bartender

Rate of Pay

EOE Statement: We are an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status or any other characteristic protected by law.

Description: Bartender

Position Title: Bartender (Non-Exempt)

Department: Front of House Operations

Reports to: General Manager and or Manager-on-Duty

Position Summary: As a bartender, you must be friendly, outgoing, and possess good communication skills. A guest's dinner and/or bar experience should be equally enjoyable and you play a major role in the overall picture. Remember, consistency is a key element in a positive experience. We achieve this by always following recipes and protocols. Your individual personality should shine through - use it to your advantage. You should be organized, able to think and act quickly and effectively while retaining self-composure. Be guest sensitive and possess a sense of timing. Take pride in personal appearance and show dedication to your job. Display integrity and honesty in all aspects of your employment. You are our first line of attack to get the guest to enjoy the Aloha Spirit of Cheeseburger Restaurants. This is not only an eating establishment; it is a state of mind. So hopefully you have yourself ready to embark on a fun uplifting idea of Cheeseburger and ready to show off your Aloha Spirit.

The bartender is responsible not only for his/her guests seated at the bar but he/she is responsible to the serving staff for most specialty drinks and alcoholic beverages served and consumed on premises. The bartender's goal is to provide friendly, efficient, and consistent customer service to all guests seated at the bar as well as in the dining room.

Major Responsibilities:

• Communicate with Aloha to all guests using clear and enthusiastic words, tone, and body language at all times. Make guests feel appreciated through your actions.
• Work as a team in order to maintain an effective atmosphere and an efficient food and beverage establishment.
• Work with others to keep all areas cleaned and stocked in accordance to the Company's standards at all times.
• Mix, garnish, and serve alcoholic and non-alcoholic drinks for patrons of bar following Company standard recipes.
• Complete all necessary pre-work according to Company recipes and guidelines.
• Ring in all drink orders into computer immediately, collect money from guests for drinks served and make change.
• Arrange bottles and glasses to maintain an attractive and organized display.
• Wash and sterilize all stemware. All glasses must be clean, spot free, and chip free.
• Assist in the maintenance and upkeep of all bar equipment. Report any defective equipment to the Manager-on-Duty immediately.
• Be attentive and take initiative! Offer your assistance before the guests has to ask for it.
• Count all drinks guests are served.
• Anticipate your guest's needs. Follow the half-full rule when offering another drink. Be alert of guest signals (raising a hand, looking directly at you, etc.), and acknowledge the guest so they know you will be right with them.
• Learn your guests' names and favorite drinks.
• You must provide responsible service of alcohol for all patrons. Should a guest reach the state you do not feel they should drive, seek Manager-on-Duty attention immediately. Never hesitate to ask for management intervention when necessary.
• Always ask the guest where they are from…this is a critical element in the Cheeseburger experience.
• Suggestive selling to guest's, ability to answer questions regarding food, beverages and service.
• Required to place all orders and special requests on handheld computer accurately.
• Assures all sales are rung in properly and correctly.
• Maintains and completes specific side work assigned by Manager-on-Duty.
• Clears and resets tables in a timely manner.
• Try to approach every customer within one minute after they have taken a seat at your bar.
• Require valid identification for all customers who appear to be under 30 years of age.
• Each Bartender will be issued a bank at the beginning of their shift. Count and verify your bank, reporting any discrepancies to the Manager-on-Duty. Whether opening or closing, all cash counting should be done in the Manager's office out of direct view of our guests.
• Do not let anyone else in your drawer. You are responsible at all times for maintaining the correct dollar amount of the bank.
• All Bartenders must be checked out by the Manager-on-Duty at the end of their shift. Do not leave until the Manager has counted and verified your bank as well as your deposit.
• You must generate a guest check through the Micros that indicates a starting time for the first drink served to your customers. Using Micros, record all food and beverage items consumed by guests seated at your bar. This check must be placed in front of your customer.
• Never free pour. Always use a jigger to measure liquor correctly.
• Never serve anyone who appears to be intoxicated. Attend the alcohol awareness program offered by management.
• No 'call out' orders. A micros ticket is required for every order.
• Suggestive selling works- up-sell! Your guests are here to buy, not browse. A salesperson will always make more tips than an 'order-taker'. We have an excellent selection of tropical cocktails, suggest and sell!
• Always place the drink on a beverage napkin or coaster.
• Make a commitment to cleanliness. Take responsibility for the appearance your individual station as well as the restaurant as a whole.
• Drinks from the bar will always be carried on a tray, even one bottle of beer.
• If a customer has a complaint, bring it to the attention of the Manager-on-Duty immediately. If the complaint is regarding a meal, remove the plate and offer to replace it, or let the guest choose something else. Always strive to assure that the customer leaves satisfied.
• Do not hesitate to assist and/or perform the duties of the busser.
• The guest always has the right of way in the dining room.
• In the event of a spill involving a guest, wipe the spill immediately and get a towel for the guest to use on themselves. All accidents or spills involving a customer must be brought to the attention of a Manager as quickly as possible.
• Never argue with anyone, especially a guest.
• Never walk through the dining room with empty hands.
• If a problem with an order arises, be sure to inform your customer immediately of any delays which might occur.
• Warn guests of hot plates or beverages when serving.
• Compliance to all Company rules, regulations, policies, and procedures outlined in your orientation, Employee Handbook, and Safety Manual.
• Complete other duties as assigned by your supervisor and or manager-on-duty.

Essential Physical Requirements:

• Walks and stands during entire shift.
• Continuously reach, bend, twist, turn, push, pull, reach, lift, carry, stoop and wipe.
• Constant repetitive hand and wrist movements and forearm rotation.
• Frequent washing of the hands.
• Be able to lift and carry up to 50 lbs. on an as-needed basis.
• Hazards may include, but are not limited to, slipping and tripping.
• You must be of legal age to serve liquor according to state law.

Knowledge and Skills:

• Special Skills or knowledge necessary for this position:
• Basic mathematical skills, handle money, and give correct change.
• Basic reading skills.
• Basic computer skills.
• Basic knowledge of beer, wine and spirits, and be familiar with standard Company drink recipes.
• Excellent communication skills.
• Organizational skills.
• Multi-task oriented.
• Knowledge of Company's food & beverage specifications.
• Knowledge of workplace safety procedures.
• License certification and registrations required for the position:
• State applicable health and/or alcohol compliance card

I acknowledge and understand the following:

• Receipt of the job description does not imply nor create a promise of employment, nor an employment contract of any kind, and that my employment is at-will.