What you get to do: The purpose of the position of the Bartender is to prepare drinks for guests and to serve them in a professional and courteous manner. Drinks will also be prepared for the Food and Cocktail Servers upon request. The position may also involve serving food to the guests. The essential hospitality standards must be used at all times: eye contact, smile, speak first, and engage in polite conversation. Your day-to-day will include the following: Other duties may be assigned. Greet and serve guests at the bar. Pour drinks, using standard pour according to specifications. Serve drinks to guests, along with filling orders for the Food and Cocktail Servers. - Write drink orders. Handle cash and credit transactions. Clean and change ash trays and empty trash cans as necessary. Fill and clean ice bins. Stock beer and wine coolers. Clean shelving, stainless steel, mixers, cups, blenders and soda guns. Notify a manager if a guest is becoming intoxicated or rude to other guests. Follow uniform and grooming specifications. Communicate with support crew and management. Serve food if requested. Operate bar equipment. Unpack deliveries and stock bar. Record accurate "tip out" sheets. Service Standards Guest Interaction The first thing a guest should receive upon entering the bar area is eye contact and a smile. When greeting a guest at the bar, the bartender or barback should immediately pour the guest a glass of water and place both food and drink menus in front of the guest, thereby signaling that the guest has been greeted. Once a drink order has been taken the bartender should place a coaster or beverage napkin in front of the guest, thereby signaling that the guest’s order has been taken. All bartenders should work to maintain communication behind the bar. Once an order is taken the bartender should work quickly to prepare the order. The order should be served within three minutes. The bartender should make eye contact with the guest as he or she serves the order, smiling and requesting that they enjoy the beverage. Bartenders should check in with guest within the first couple of sips to make certain they enjoy the beverage, and at that time inquire whether they would like food as well. Personnel Standards • Uniforms Bartenders shall adhere to uniform standards as set forth by the restaurant and bar concept. Bartenders uniforms should be pressed and starched Bartenders shall maintain uniforms in good condition Bartenders shall maintain a clean, neat appearance. No stains All bartenders shall carry a wine key and charge key at all times. • Staff Bar staff should be engaged, friendly, aware of their surroundings, interacting well with their coworkers. Bar staff should be well-versed in the food and beverage menus, and aware of ingredients and inventory. All bartenders shall be TABC certified. All bartenders should take and pass BarSmarts online. Additional certifications like cicerone, sommelier, CCS/CCW, etc. are not mandatory but are highly recommended. Requirements All Employees are required to follow property policy and procedures All employees must perform all duties and tasks by supervisory and/or general manager
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