Bartender

JOB DESCRIPTION

•BARTENDER (FRONT & SERVICE BAR)

Experience Creator & Beverage Operations Specialist Department:

Beverage /

Bar Reports To:

Bar Manager /

General Manager Supervises:

N/A Location:

On-Site•Tacos del

Cartel Type of Position:

Full-Time Classification:

Tipped Employee under FLSA•Non-Administrative Role 1.

PURPOSE / MISSION OF THE ROLE

The Bartender (Front & Service Bar) is responsible for executing the complete beverage experience of Tacos del Cartel — ensuring speed, consistency, and storytelling in every drink. This position represents both the guest-facing excellence of the Front Bar and the operational precision of the Service Bar, combining efficiency, quality, and teamwork to deliver flawless results. "A great bartender doesn't just pour drinks — they create rhythm, consistency, and emotion behind every bar. 2.

ROLE SUMMARY / DESCRIPTION

The Bartender prepares, serves, and presents beverages that reflect VEHO's hospitality DNA — combining craft, control, and culture. They operate with full responsibility over their bar area (Front or Service), ensuring readiness, accuracy, and guest satisfaction. This is a hands-on, tipped position, fully focused on execution — not administration.

Front Bar:

Focused on guest experience, storytelling, and creating an emotional connection through presentation and service.

Service Bar:

Focused on accuracy, speed, and consistency for all restaurant beverage orders through servers. 3.

CORE OBJECTIVES & DELIVERABLES 1.

Deliver drinks with precision, speed, and consistency. 2. Maintain bar readiness, cleanliness, and organization throughout the shift. 3. Uphold responsible alcohol service and compliance at all times. 4. Guarantee proper inventory control and minimal waste. 5. Provide exceptional guest interactions (Front Bar). 6. Ensure seamless coordination with FOH staff and servers (Service Bar). 7. Maintain guest satisfaction ≥ 4.8★ and strong team communication. 4.

CORE RESPONSIBILITIES

Drink Preparation & Execution Prepare alcoholic and non-alcoholic beverages following exact recipes and portion standards. Use precise measuring tools to ensure quality and consistency. Present each cocktail according to the brand's visual and sensory standards. Follow mise en place setup daily and restock as needed. Guest Experience & Storytelling (Front Bar) Greet and engage guests with warmth, professionalism, and enthusiasm. Introduce signature cocktails and describe flavors through storytelling. Resolve guest concerns with empathy and speed. Maintain strong presence, posture, and presentation throughout service. Order & Flow Management (Service Bar) Receive and prioritize drink orders through the POS system. Prepare beverages for servers efficiently while maintaining accuracy. Communicate with FOH to ensure proper timing and delivery. Anticipate order flow during peak periods to minimize wait times. Inventory & Cost Control Track daily usage and report shortages immediately. Minimize waste by adhering to portion controls and recipe accuracy. Maintain all records for spillage, transfers, and returns. Ensure bar setup meets par levels at opening and closing. Compliance & Cleanliness Follow all state and company alcohol service regulations. Maintain hygiene and sanitation in accordance with health codes. Clean and sanitize all tools, glassware, and surfaces continuously. Ensure all products are sealed and stored properly at closing. 5.

STANDARD OPERATING PROCEDURES

(SOPs) Opening Procedures Arrive at least 10 minutes before shift. Turn on all bar equipment (refrigerators, ice machines, blenders, etc.). Conduct full inspection of cleanliness and readiness. Verify stock levels and prepare mise en place (cut fruits, refill mixers, polish glassware). During Service Maintain a clean and stocked workstation. Execute drink orders in priority order with precision. Ensure smooth communication with FOH and Barbacks. Refill supplies as needed and report any product issues. Closing Procedures Complete cash and POS reconciliation accurately. Clean and sanitize all bar tools, counters, and surfaces. Restock all liquors, mixers, and garnishes. Store products correctly, unplug and secure equipment. Submit shift report with any incidents or maintenance needs. 6.

KEY PERFORMANCE INDICATORS

(KPIs)

Guest Satisfaction:

≥ 4.8★

Drink Accuracy:

98% recipe compliance

Order Efficiency:

Drinks served within service standard times

Inventory Variance:

≤ 2%

Cleanliness & Organization:

100% SOP compliance

Attendance & Punctuality:

100% 7.

VEHO LEADERSHIP VALUES

Empathy First:

Every drink is crafted with intention and care.

Character Always:

Maintain control, humility, and excellence under pressure.

Purposeful Discipline:

Consistency defines mastery.

Visible Leadership:

Be the standard of professionalism behind the bar.

Precision & Presence:

Every second matters — control creates trust. "The best bars are run by those who respect every pour and every person." 8.

EXPECTED OUTCOMES 1.

Guests receive flawless, consistent, and memorable beverage experiences. 2. FOH and bar teams work in total synchronization. 3. Zero compliance or sanitation violations. 4. Strong beverage cost control and minimal variance. 5. The bar area becomes a reflection of VEHO's excellence and culture.

Benefits:

Paid training

Work Location:

In person