The Hampton Lakes Bartender is responsible for preparing and serving beverages and/or food to members and their guests. This position reports directly to the Director of Food and Beverage. Essential Functions The following functions are intended only as illustrations of the various types of work performed. The omission of specific duties does not exclude them from the position if the work is similar, related or a logical assignment to the position. Maintains proper and adequate daily setup of the bar including requisitioning and stocking of all beer, wine, and spirits, paper products, straws and stirrers, condiments, and produce based on business volume. Maintains stock, cuts and stores fresh fruit and vegetable garnishes, juices, and other perishables daily to ensure product quality. Greets customers in a courteous and friendly manner, addresses the customer by name whenever possible. Promotes and documents orders for drinks. Mixes, garnishes, and presents drinks using standard ingredient recipes and practices consistent portion control. Inputs orders into the Point of Sales system accurately and in a timely fashion. Presents check in a timely fashion, obtaining appropriate payment or signatures. Performs general cleaning tasks using standard cleaning products as assigned by supervisor to adhere to cleaning and sanitation standards. Adheres to all state and federal liquor regulations pe1taining to serving alcoholic beverages to minors and intoxicated customers to ensure all laws are being followed. Is familiar with South Carolina ALE laws pe1taining to operation. Ensures that all pertinent ALE laws and requirements are met. Has knowledge and understanding of Hampton Hall's company policies Performs other duties as assigned. Knowledge, Skills and Abilities Familiarity with Jonas or similar POS food-service system General understanding of the principles of food and hospitality service A proven work history of the Club beverage industry. Excellent communication skills Education and Experience A minimum of two years of hospitality service is preferred. Physical Requirements This work requires the regular exertion of up to 50 pounds of force and frequent exe1tion of up to 50 pounds of force; work regularly requires standing, speaking or hearing, using hands to finger, handle or feel and repetitive motions and occasionally requires standing, walking, stooping, kneeling, crouching or crawling, reaching with hands and arms, pushing or pulling and lifting; work requires exposure and handling of hot and cold food items and equipment; work has no special vision requirements; vocal communication is required for expressing or exchanging ideas by means of the spoken word; hearing is required to perceive information at normal spoken word levels; work requires preparing and analyzing written or computer data, using measuring devices and observing general surroundings and activities; work has some exposure to environmental conditions: work is generally in a moderately noisy kitchen location with light traffic. Must wear appropriate uniform and anti-slip safety shoes. #HLCA