JOB DESCRIPTION
[Though this job description defines the primary duties of the position so named, being a small Company, there will be times when team members will be enlisted to address a special need to get the job done.] Title: Bartender
Reports to: Direct –Assistant Manager Secondary – General Manager
Overall Responsibilities:
Provide timely, accurate and friendly service while preparing the highest quality beverages for our guests. Each bartender’s primary objective is to show our guests such a marvelous time, they will want to return.
Specific Duties:
Ø Promote, work, and act in a manner consistent with the mission of Amici Ø Prepare and serve alcoholic and non-alcoholic drinks consistent with the restaurant’s standard drink recipes. Ø Accept guest payment, process credit card charges, and make change if necessary. Ø Check identification of guests to verify age requirements for purchase of alcohol. Ø Clean and sterilize glasses, utensils, and bar equipment. Ø Balance cash receipts. Ø Record drink orders accurately and immediately after having received them into the register system. Ø Attempt to limit problems and liability related to guests’ excessive drinking by taking steps such as persuading guests to stop drinking, or ordering taxis or other transportation for intoxicated guests. Ø Stock bar with beer, wine, liquor, and related supplies such as ice, glassware, napkins, or straws. Ø Present drink menus, make recommendations, and answer questions regarding beverages. Ø Take beverage orders from serving staff or directly from guests seated at the bar. Ø Clean bars, work areas, and tables. Ø Reset tables in bar area. Ø Mix ingredients, such as liquor, soda, water, sugar, and bitters, to prepare cocktails and other drinks. Ø Serve snacks or food items to guests seated at the bar. Ø Slice and pit fruit, and prepare other garnishes for drinks. Ø Ask guests who become loud and obnoxious to leave, or physically remove them. Ø Arrange and maintain bottles and glasses in an attractive and functional manner to support efficient drink preparation, promotion of beverages, and attractive displays. Ø Maintain cleanliness in all areas of the bar including counters, sinks, utensils, shelves and storage areas. Ø Recognize and learn the names of regular guests Ø Assist the restocking and replenishment of bar inventory and supplies. Ø Report all equipment problems and bar maintenance issues to the restaurant manager. Ø Attend all scheduled employee meetings and offers suggestions for improvement. Ø Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant. Ø Fill-in for fellow employees where needed to ensure guest service standards and efficient operations. Ø Plan, organize, and control the operations of a cocktail lounge or bar. Ø Order or requisition liquors and supplies. Ø Supervise the work of bar staff and other bartenders. Ø Plan bar menus.
Tools and Technology Ø Bar code reader equipment Ø Credit card processing machines Ø Cash registers Ø Carbonated beverage dispenser (draught foam control devices, electronic beer line maintenance equipment, refrigerated liquid recirculation equipment, soda dispensers) Ø Cocktail shakers or accessories (3-piece and 4-piece cocktail shakers, pour spouts, spirit measures)
Ø Commercial use:
Ø blenders, graters Ø cutlery Ø dishwashers Ø juicers Ø mixers Ø strainers (4-prong strainers, cocktail strainers, Hawthorn strainers, julep strainers) Ø Domestic mist or trigger sprayers (martini misters) Ø Ice shaver machines or accessories (ice chippers, ice crushers, ice flakers) Ø Non-carbonated beverage dispenser Ø Notebook computers Ø Point-of-sale receipt printers Ø Point-of-sale terminals and workstations Ø Slush and frozen drink machines Ø Touch screen monitors Ø Data base user interface and query software (AZZ CardFile) Ø Internet browser software Point-of-sale software (Compris Advanced Manager's Workstation; Compris; Hospitality Control Solutions Aloha Point-of-Sale; ICVERIFY; Intuit QuickBooks Point of Sale; MICROS Systems HSI Profits Series; NCR Advanced Checkout Solution; NCR NeighborhoodPOS; The General Store; ClubSoft Food & Beverage Point of Sale; DataTeam Lunch Express; Dinerware Intuitive Restaurant; Food Service Solutions POSitive ID System; Restaurant Manager)
Minimum Qualifications
Ø Be 21 years of age or older Ø Able to understand and speak using the predominant language(s) of guests Ø Knowledge of service and food and beverage, generally involving at least three years of front-of-the-house operations and/or assistant management positions. Ø Excellent basic mathematical skills Ø Able to handle money and operate a point-of-sale system Ø Able to work in a standing position for long periods of time (up to 5 hours) Ø Able to safely lift and easily maneuver trays of food and containers weighing up to 50 pounds Ø Stamina to work 50 to 60 hours per week