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.

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.

Page 1 of 3

Title:

Bartender Department:

Food Type:

Full Service FLSA Status:

Non-Exempt Effective Date:

December 1, 2020

• Ability to work with minimal supervision.
• Ability to maintain confidentiality of guest information and pertinent hotel data.
• 8. 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.
• 16. Inspect cleanliness and condition of bar, guest, and service areas; rectify any deficiencies.
• 17. Greet guests and take their orders (food and beverage), utilizing suggestive/up-selling techniques.
• 18. Input orders into the system and ensure transmission of food orders is verified by Kitchen.
• 19. Legibly document orders when the system is down and distribute food orders to Kitchen.
• 20. Ensure that all drink orders from servers are accurately rung into the POS system before giving drinks to them.
• 21. Prepare all drink orders for guests according to outlet recipes.
• 22. Provide club service for designated beverages.
• 23. Serve drinks to guests.
• 24. Retrieve food orders from Kitchen and serve to guests.
• 25. Open and serve wine/champagne bottles.
• 26. Prepare and serve cappuccino and espresso.
• 27. Answer outlet telephone within rings, using correct greeting and telephone etiquette. Page 2 of 3
• 28. Monitor and maintain cleanliness, sanitation and organization of bar top, tables, service areas, and outlet itself.
• 29. Remove soiled wares from bar top and tables to dishwashing area.
• 30. Present guest checks and process payments. Adhere to all cash handling and credit card policies/procedures.
• 31. Extend courteous salutations when guests leave outlet and invite them to return.
• 32. Close all guest checks in the POS system immediately upon payment.
• 33. Clean and reset bar top and tables immediately after guests depart.
• 34. Clean glassware in glass machine/three compartment sink.
• 35. Direct and assist Bar Backs and Cocktail Servers in their job functions to ensure smooth and efficient service to guests.
• 36. Clearly communicate last call at designated closing time to guests, Bar Backs and Cocktail Servers.
• 37. Tip out Cocktail Servers at the end of their shift; collect and report your tips at the end of assigned shift.
• 38. Legibly complete bottle transfer slips and distribute accurately.
• 39. Legibly document designated items on the spill sheet.
• 40. Ensure maximum usage of all supplies to attain budgeted beverage cost and to prevent waste.
• 41. Use all chemicals in accordance with OSHA regulations and hotel requirements.
• 42.

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 transfer slips/spill report and place in Manager's office.
• 44. Legibly document pertinent information in outlet log book.
• 45. Complete all closing reports in the POS system.
• 46. Count bank at end of shift; complete cashier reports and drop receipts; secure bank.

SECONDARY JOB FUNCTIONS

• 1. Assist with weekly/monthly inventories.
• 2. Follow maintenance program and cleaning schedule.
• 3. Update P.O.S. system menus.
• 4. Update Bar menus and wine lists.
• 5.

Legibly document maintenance needs on work orders and submit to the Manager. On this date, I received a copy of this position description. The position description was reviewed in its entirety with me and I agree it constitutes an accurate overall general description of my current job duties with Lodging Dynamics Hospitality Group.