Bartender - Full-time / Part-time

JOB OVERVIEW:              

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.

 

ESSENTIAL JOB FUNCTIONS:

1)   Report to work when scheduled, on time and in proper uniform, including nametag.

2)   Maintain complete knowledge of all menu items, liquor brands, beers and non-alcoholic selections available in the assigned outlet.

3)   Maintain knowledge of the particular characteristics and description of every wine/champagne by the glass and major wines on the wine list.

4)   Maintain complete knowledge of designated glassware, ingredients, preparation method and garnishes for each drink.

5)   Maintain complete knowledge of and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving.

6)   Maintain complete knowledge of table/seat/station numbers, room capacity, hours of operation, menus, price range and dress code of assigned outlet.

7)   Maintain complete knowledge of correct maintenance and use of equipment; use equipment only as intended.

8)   Maintain complete knowledge and comply with all departmental policies and service procedures.

9)   Maintain complete knowledge of P.O.S. and manual systems.

10) Obtain assigned bank and ensure accuracy of contracted monies. Keep bank secure at all times.

11) Obtain outlet keys from Service Manager’s office.

12) 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 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.

n)     Prepare bowls of bar snacks; place on bar and tables at 6:00 p.m.

o)     Set up candles/centerpieces; place on bar and tables at 6:00 p.m.

13) Inspect cleanliness and condition of bar, guest and service areas; rectify any deficiencies.

14) Greet members and guests by name and take their orders (food and beverage), utilizing suggestive/upselling techniques.

15) Input orders into system and ensure transmission of food orders is verified by kitchen.

16) Legibly document orders when system is down and distribute food orders to kitchen.

17) Ensure that all drink orders from servers are accurately rung into the P.O.S. system before giving drinks to them.

18) Prepare all drink orders for guests according to outlet recipes.

19) Provide club service for designated beverages.

20) Serve drinks to guests.

21) Retrieve food orders from kitchen and serve to guests.

22) Open and serve wine/champagne bottles.

23) Prepare and serve cappuccino and espresso.

24) Anticipate guests' needs, respond promptly and acknowledge guests even when busy.

25) Maintain positive guest relations.

26) Be familiar with all hotel services/features and local attractions/activities to respond accurately to any guest inquiry.

27) Handle guest complaints following the six step procedures and ensuring guest satisfaction.

28) Answer outlet telephone within       rings, using correct greeting and telephone etiquette.

29) Monitor and maintain cleanliness, sanitation and organization of bartop, tables, service areas and outlet itself.

30) Replace ashtrays with 1 butts with clean ashtray by using capping method.

31) Remove soiled wares from bartop and tables to dishwashing area.

32) Present guest checks and process payments. Adhere to all cash handling and credit policies/procedures.

33) Extend courteous departures when guests leave outlet.

34) Close all guest checks in the P.O.S. system immediately upon payment.

35) Clean and reset bartop and tables immediately after guests depart.

36) Clean glassware in glass machine/three compartment sink.

37) Direct and assist Barbacks and Cocktail Servers in their job functions to ensure smooth and efficient service to guests.

38) Clearly communicate last call at designated closing time to guests and Cocktail Servers.

39) Sign the tip sheet report at the end of assigned shift.

40) Legibly complete bottle transfer slips and distribute accurately.

41) Legibly document designated items on the spill sheet.

42) Ensure maximum usage of all supplies to attain budgeted beverage cost and to prevent waste.

43) Use all chemicals in accordance with OSHA regulations and hotel requirements.

44) Complete closing side duties:

a)      Properly store all reusable goods. b)          Empty and drain ice bin.

c)       Scrub sink.

d)      Remove all items from bartop and tables; place clean items in designated areas; wipe clean all surfaces of bartop and tables.

e)       Remove liquor and bottles from 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)      Remove and clean candles/holders and put away in designated area.

45) Count all empty bottles by type and legible document such on the requisition form; attach transfer slips/spill report and place in manager's office.

46) Legibly document pertinent information in outlet log book.

47) Complete all closing reports in the P.O.S. system.

48) Count bank at end of shift; complete cashier reports and drop receipts; secure bank.

 

 

49) Return outlet keys at end of shift to Service Manager’s office.

50) Exhibit a friendly, helpful and courteous manner when dealing with guests and fellow employees.

51) Complete all closing reports as assigned and leave duty after reporting to supervisor.

52) Anticipate guests' needs, respond promptly and acknowledge all guests, however busy and whatever time of day.

53) Maintain positive guest relations at all times.

54) Be familiar with all hotel services/features and local attractions/activities to respond to guest inquiries accurately.

55) Handle guest complaints and ensure guest satisfaction.

56) Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas.

57) Clear each course following procedures and event specifications.

58) Remove all tabletop items, linen and equipment from the function room as designated by function requirements and in accordance with departmental standards.

59) Set up, monitor, refresh and breakdown coffee breaks, receptions and buffet tables for specified functions according to group requirements and departmental standards.

60) Complete closing side duties:   properly store all reusable goods, breakdown all goods as specified in departmental standards, clean all equipment as assigned, restock items for next service, remove all dirty linen and transport to Laundry, marry and stock all condiments according to procedures.

61) Secure storage areas and meeting rooms.

62) Maintain cleanliness and organization of all work and storage areas throughout shift.

63) Adhere to payment, cash handling and credit policies/procedures.