BARTENDER

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.

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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.

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● 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.