Bartender

Bartender

Take orders, prepare, and serve alcoholic, non-alcoholic beverages, and light meals to guests, courteously and efficiently according to hotel specifications. Maintain stock/supplies and cleanliness of outlet and equipment.

Reports To: Restaurant Supervisor, AGM, GM

Work Environment: Bar, Bar back service area, and Kitchen areas. Job involves working:

• Under variable temperature conditions (or extreme heat or cold).
• Under variable noise levels.
• Outdoors/indoors.
• Around fumes and/or odor hazards.
• Around dust and/or mite hazards.
• Around chemicals.

Key Relationships:

• Internal: Staff in Bar, Kitchen/Stewarding, Restaurant, General Cashier, Storeroom/Purchasing, Front Desk, Concierge, Bell, Housekeeping, and Engineering.
• External: Hotel guests and visitors, Liquor suppliers, Equipment Repair personnel.

Qualifications:

Essential: 1. Minimum of 21 years of age to serve alcoholic beverages. 2. 1 year(s) experience as a Bartender or Bar Back. 3. Food handling certificate. 4. Fluency in English both verbal and non-verbal. 5. Provide legible communication. 6. Compute basic arithmetic. 7. Ability to:

• Willing to perform job functions with attention to detail, speed, and accuracy.
• Ability to prioritize and organize tasks.
• Ability to think clearly, can remain calm, and solve problems using good judgment.
• Ability to follow specific directions thoroughly.
• Desire to understand guests' service needs.
• Ability to work cohesively with co-workers as part of a team.
• Ability to work with minimal supervision.
• Ability to maintain confidentiality of guest information and pertinent hotel data.
• Knowledge of various drink recipes and beverage service standards.

Desirable: 1. High school graduate or equivalent vocational training certificate. 2. Fluency in a second language, preferably Spanish. 3. Certification of previous training in liquor, wine, and food service. 4. Certification in an alcohol awareness program. 5. Certification in CPR. 6. Ability to input and access information in the property management system/computers/point of sales system. 7. Previous guest relations training. 8. Ability to suggestively sell

Physical Abilities:

Essential: 1. Exert physical effort in transporting 0-50 pounds. 2. Endure various physical movements throughout the work areas. 3. Reach 60 inches. 4. Remain in a stationary position for 8 hours throughout the work shift. 5. Satisfactorily communicate with guests, management, and co-workers to their understanding.

Desirable:

Essential Job Functions:

1. Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
2. Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.
3. Anticipate guests' needs, respond promptly, and acknowledge all guests, however busy and whatever time of day.
4. Maintain positive guest relations at all times.
5. Be familiar with all hotel services/features and local attractions/activities to respond to guest inquiries accurately.
6. Resolve guest complaints, ensuring guest satisfaction.
7. Monitor and maintain cleanliness, sanitation, and organization of assigned work areas.
8. Maintain complete knowledge of all menu items, liquor brands, beers, and non-alcoholic selections available in the assigned outlet.
9. Maintain knowledge of the particular characteristics and description of every wine/champagne by the glass and major wines on the wine list.
10. Maintain complete knowledge of designated glassware, ingredients, preparation method, and garnishes for each drink.
11. Maintain complete knowledge of and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons, and drunk driving.
12. Maintain complete knowledge of table/seat/station numbers, room capacity, hours of operation, menus, price range, and dress code of assigned outlet.
13. Obtain assigned bank and ensure accuracy of contracted monies. Keep the bank secure at all times.
14. Complete opening side duties: a) Check quality and amount of all bar stock and supplies by using checklist. b) Complete opening inventory sheet. c) Requisition all necessary supplies. d) Transport supplies from storeroom to bar. e) Stock ice in Bar. f) Set up bottles in the display cabinet and speed rail. g) Prepare garnishes. h) Stock glassware and paper supplies. i) Set up ashtrays with matches. j) Prepare mixes. k) Check condition and cleanliness of blender, shaker, and other tools. l) Check temperature of refrigeration units and glass wash machine. m) Change date on credit card imprinter at opening shift.
15. Inspect cleanliness and condition of bar, guest, and service areas; rectify any deficiencies.
16. Greet guests and take their orders (food and beverage), utilizing suggestive/up-selling techniques.
17. Input orders into the system and ensure transmission of food orders is verified by Kitchen.
18. Legibly document orders when the system is down and distribute food orders to Kitchen.
19. Ensure that all drink orders from servers are accurately rung into the POS system before giving drinks to them.
20. Prepare all drink orders for guests according to outlet recipes.
21. Provide club service for designated beverages.
22. Serve drinks to guests.
23. Retrieve food orders from Kitchen and serve to guests.
24. Open and serve wine/champagne bottles.
25. Prepare and serve cappuccino and espresso.
26. Answer outlet telephone within rings, using correct greeting and telephone etiquette.
27. Monitor and maintain cleanliness, sanitation and organization of bar top, tables, service areas, and outlet itself.
28. Remove soiled wares from bar top and tables to dishwashing area.
29. Present guest checks and process payments. Adhere to all cash handling and credit card policies/procedures.
30. Extend courteous salutations when guests leave outlet and invite them to return.
31. Close all guest checks in the POS system immediately upon payment.
32. Clean and reset bar top and tables immediately after guests depart.
33. Clean glassware in glass machine/three compartment sink.
34. Direct and assist Bar Backs and Cocktail Servers in their job functions to ensure smooth and efficient service to guests.
35. Clearly communicate last call at designated closing time to guests, Bar Backs and Cocktail Servers.
36. Tip out Cocktail Servers at the end of their shift; collect and report your tips at the end of assigned shift.
37. Legibly complete bottle transfer slips and distribute accurately.
38. Legibly document designated items on the spill sheet.
39. Ensure maximum usage of all supplies to attain budgeted beverage cost and to prevent waste.
40. Use all chemicals in accordance with OSHA regulations and hotel requirements.
41. Complete closing side duties: a) Properly store all reusable goods. b) Empty and drain ice bin. c) Scrub sink. d) Remove all items from bar top and tables; place clean items in designated areas; wipe clean all surfaces of bar top and tables. e) Remove liquor and bottles from the speed rail and liquor cabinet. f) Secure all liquors, beers, wines, coolers, cabinets, and storage areas. g) Wipe down all bottles and surfaces. h) Clean all bar equipment and tools. i) Remove trash. j) Sweep and mop floor behind Bar. k) Count all empty bottles by type and legible document such on the requisition form; attach transferslips/spill report and place in Manager's office.
42. Legibly document pertinent information in outlet log book.
43. Complete all closing reports in the POS system.
44. Count bank at end of shift; complete cashier reports and drop receipts; secure bank.

Secondary Job Functions:

• Assist with weekly/monthly inventories.
• Follow maintenance program and cleaning schedule.
• Update P.O.S. system menus.
• Update Bar menus and wine lists.
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