Bartender

About the role

With delegated authority, reporting to the General Manager, Restaurant Manager, Beverage Manager, and Lead Bartender, the Bartender is responsible for providing exceptional beverage service in a high-volume restaurant environment. This position is tip pool eligible and classified as non-exempt under FLSA guidelines.

Responsibilities

• Take beverage orders from guests and servers.
• Prepare and serve alcoholic and non-alcoholic drinks consistent with the Restaurant’s standard drink recipes.
• Learn the names and recognize regular guests personally.
• Record drink orders accurately and immediately into the register system.
• Process guest payments, handle credit card charges, and make change as needed.
• Wash and sterilize glassware.
• Prepare garnishes for drinks and replenish snacks and appetizers for bar patrons.
• Maintain bottles and glasses in an attractive and functional manner to support efficient drink preparation and beverage promotion.
• Clear and reset tables in the bar area.
• Present drink menus, make recommendations, and answer questions regarding beverages.
• Maintain cleanliness in all areas of the bar, including counters, sinks, utensils, shelves, and storage areas.
• Receive and serve food orders to guests seated at the bar.
• Report all equipment problems and bar maintenance issues to the restaurant manager.
• Assist in restocking and replenishing bar inventory and supplies.
• Arrive to work on time and as scheduled; ensure shift ends only once approved by the Manager on Duty (MOD).
• Adhere to company policy regarding drinking age and refuse service of alcoholic beverages to obviously intoxicated guests, escalating to the Manager on Duty as needed.
• Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant.

Requirements

• Minimum of 3 years of experience as a bartender in a high-volume establishment.
• Working knowledge of beer, wine, liquor, and common drink recipes.
• Must be at least 21 years of age.
• Strong math skills and ability to handle money and operate a point-of-sale system.
• Ability to learn and maintain a working knowledge of the menu, including food, beverage, and wine, as well as any updates provided by management.
• Ability to read, speak, and interpret documents clearly in English.
• Must communicate effectively with managers, kitchen and dining room personnel, and guests.
• Ability to work in a standing position for long periods (up to 10 hours).
• Ability to reach, bend, stoop, and frequently lift up to 40 pounds.
• Exceptional grooming habits and ability to maintain a clean uniform throughout the shift.

Skills

• Interpersonal Skills: Maintains confidentiality; listens without interrupting; remains open to others' ideas and tries new things.
• Oral Communication: Speaks clearly and persuasively in all situations; listens and seeks clarification; responds well to questions.
• Written Communication: Writes clearly and informatively; edits work for spelling and grammar; adapts writing style to meet needs; presents numerical data effectively.
• Organizational Support: Follows policies and procedures; completes administrative tasks correctly and on time; supports organizational goals and values.
• Planning/Organizing: Prioritizes and plans work activities; uses time efficiently; sets goals and objectives; organizes or schedules tasks for others.
• Professionalism: Approaches others tactfully; reacts well under pressure; treats others with respect; accepts responsibility for own actions; follows through on commitments.
• Dependability: Follows instructions and responds to management direction; takes responsibility for actions; keeps commitments; completes tasks on time.
• Reasoning Ability: Applies common sense to carry out instructions; deals with problems involving concrete variables in standardized situations.