Bartender

Essential Duties And Responsibilities

• Reports to work in proper uniform according to the scheduled time.
• Follows instructions for each event as given by the managers and captains of Food & Beverage.
• Set up, break down, stand sheets counts, inventory when required, and service of all designated bars, bar kits.
• Affixes to assist with collecting, polishing and set up of all bar equipment to include wares, equipment, glassware and serving pieces.
• Handles all forms of payment and inventory according to company policy; sells all food & beverage and retail as assigned by managers.
• Accurately completes assigned paperwork.
• Works in all Catering, Concessions, Food Trucks, Golf Rental and Restaurant outlets.
• Possesses the potential for off site catering events.
• Affixes to assist with preparing garnishes, bar kits, beverages, condiments etc.
• Affixes to assist with cleaning all banquet equipment including cleaning and deep cleaning equipment and bars as assigned.
• Executes the logistics of delivery of all bar needs to prospective functions and outlets including preparation and set up of event room and dishing area when necessary.
• Prepares and builds beverage needs as instructed by the Food & Beverage Manager and or Banquet Captain.
• Removes trash before, during and after events to the proper receptacle as instructed by manager.
• Ensures bar and beverage areas are kept sanitary and clean for guests before and after events.
• Attends pre-function meetings for briefing of event details and any line ups by managers or captains.
• Directs bar backs (if applicable) when stock is needed.
• Creates backup stock before event per manager.
• Always provides friendly and courteous customer service to guests and co-workers.
• Remains at assigned station and performs duties as assigned according to each event.
• Breaks down equipment after each event ensuring it is clean for the next day.
• Cleans and returns all serving pieces to their proper storage area.
• Adheres to strict grooming standards and policies of the company.
• Flows service standards, procedure, and guidelines. Delivery, set-up and breakdown of all equipment and food & beverage as assigned to prospective functions and all outlets.
• Deep cleaning as assigned.
• Cleans all banquet wares efficiently and safely.
• Removes debris from prospective banquet areas after events show ready for the next day.
• Takes trash to proper receptacles and uses proper disposal methods, for trash and composting containers.
• Deep clean and sanitizing equipment as assigned.
• Quick with counting and simple arithmetic.
• Follows all food safety instructions, HACCP, Food Code, Liquor Laws and Legends Global Alcohol service guidelines.
• Notifies management when issues arise in regards to alcohol service per SAVOR Safe training.
• Works efficiently with a production schedule, to meet business demands as directed for all of the venue spaces as directed by F & B leadership.
• Provides the highest quality service to guests, temp staff co-workers, always.
• Trains and supervises employees / temp labor under his/her supervision.
• Affixes to assists with opening, closing and months end inventory counts, and duties as assigned.
• Affixes to assists with end of year wares and equipment counting and maintains and organizes all wares in their proper storage area.
• Sets up side stations and completes side work prior to events.
• Maintains a sanitizer bucket at proper dilution, always.
• Ensures all products are properly wrapped, labeled, and dated.
• Operates equipment (coffee, tea, bar equipment) according to use and safety instructions.
• Keeps work area clean, organized, and sanitary.
• Cleans and organizes workstation at end of shift to ensure safety guidelines are maintained and the stand/ station is ready for the next shift.
• Prioritizes FIFO (First in First Out) for all products to ensure proper rotation.
• Attends and participates in Food Production meetings as instructed.
• Performs all skilled labor as classification dictates.
• Led by example, represents with a polite and can-do attitude.

Supervisory Responsibilities

• Directly works with other outlets and temp labor as directed.
• Responsibilities include training employees as well as planning, assigning, and directing work, as required by F & B Manager.
• Works closely with all F & B managers and catering staff.