Description
JOB TITLE: Bartender
ORGANIZATIONAL UNIT: Grand Casino
SUPERVISOR: Sports Grill Manager
FLSA: Non-Exempt
HOURLY RATE: DOE
ALL FULL TIME POSITIONS: In addition to your pay, your salary also includes Medical, Dental and Vision Insurance. The Biweekly deduction from employee paycheck is $40.00 for Employee Only, $95.00 Employee plus Children, $120.00 Employee plus Spouse, and $140.00 Employee plus family.
FUNCTIONS STATEMENT:
• Manages the bar and provides timely, accurate and courteous service to guests and customers while preparing the highest quality beverages.
MAJOR DUTIES:
• Takes beverage orders from guests and servers.
• Prepares and serves alcoholic and non-alcoholic drinks consistent with the restaurant’s standard drink recipes.
• Learns the names and personally recognizes regular guests and customers.
• Records drink orders accurately and immediately upon receipt into the P.O.S.
• Accepts guest and customer payments, processes credit card charges and makes change (if applicable).
• Washes and sterilizes glassware.
• Prepares garnishes for drinks and replenishes snacks and appetizers for guests and customers.
• Maintains bottles and glasses in an attractive and functional manner that fosters efficient drink preparation and promotion of beverages.
• Clears and resets tables in bar area.
• Presents drink menus, makes recommendations and answers questions regarding beverages.
• Maintains cleanliness in all areas of the bar including counters, sinks, utensils, shelves and storage areas.
• Receives and serves food orders to guests and customers seated at the bar.
• Reports all equipment problems and bar maintenance issues to restaurant manager.
• Accepts various methods of payments, processes credit/debit charges and makes change when applicable.
• Washes and sterilizes glassware.
• Presents drink menus, makes recommendations and answers questions regarding beverages.
• Maintains cleanliness in all areas of the bar including counters, sinks, utensils, shelves and storage areas.
• Receives and serves food orders to guests seated at the bar.
(Bartender Cont’d. Pg. 2)
• Any additional duties as assigned by the Sports Grill Manager, Food and Beverage Director, General Manager, Business Committee or representative of upper Management.
• NOTE: The above-described duties are intended to describe the general nature of work performed by an employee in this position. These statements are not to be considered as an all-inclusive list of the duties, knowledge, skill, abilities and other characteristics of an employee in this position.
FACTOR 1: KNOWLEDGE REQUIRED BY THE POSITION
• Knowledge of hand-washing techniques as prescribed by Employee Handbook.
• Knowledge of courteous, appropriate and inappropriate greeting techniques.
• Knowledge of what constitutes "undue familiarity" with guests and customers.
• Knowledge of infection control factors, i. e. food borne or air borne microbes, germs, bacteria (coughing/sneezing), unsanitary cleaning cloths, and personal apparel, sterilization techniques of glasses, dishes and utensils.
• Knowledge of various beverage recipes.
• Knowledge of techniques of accepting and recording orders and serving food and beverages with the least amount of confusion and distraction for the guests and customers.
• Knowledge of the method of recording drink orders accurately and immediately after receipt into the Point of Sale, (POS). • Knowledge of preparation of garnishes for drinks and ability to replenish snacks, appetizers for guests and customers.
FACTOR 2: SUPERVISORY CONTROLS
• Incumbent is under the direct supervision of the Food and Beverage Director. • The supervisor assigns work, advises on changes in procedures and is available for assistance when required.
• Routine work is performed independently following set procedures. • The work is reviewed for accuracy through spot checks, through complaints from customers and through observation of the employee at work.
FACTOR 3: GUIDELINES
• Written and oral guides provide specific instructions for doing the work. • Most of these instructions are easily memorized and require little interpretation.
• When instructions do not apply, the problem is referred to the supervisor.
• These guidelines are generally applicable, but the employee makes adaptations in dealing with problems and unusual situations.
(Bartender Cont’d. Pg.3)
FACTOR 4: COMPLEXITY
• The complexity level ranges from a low level to medium that involves cleaning tables to public relations to processing electronic payment methods with credit and debit cards.
FACTOR 5: SCOPE AND EFFECT
• The primary purpose of the work is to provide quality beverages to guests and customers in a pleasant atmosphere with the fewest distractions possible.
• This work contributes to the satisfaction of the customer and promotes a positive image for the Citizen Potawatomi Nation as a successful entrepreneur.
FACTOR 6: PERSONAL CONTACTS
• Contacts are on a face-to-face basis with guests and customers from all walks of life and from all points of the country and world.
FACTOR 7: PURPOSE OF CONTACTS
• The purpose of the contacts is to create a satisfied customer so as to encourage a high level of customer returns.
FACTOR 8: PHYSICAL DEMANDS
• Sitting or standing for long periods of time; occasional bending, squatting, kneeling, stooping; good finger dexterity and feeling.
• Frequent repetitive motions; talking hearing, and visual acuity;
• Frequent lifting (up to 50 lbs).
FACTOR 9: WORK ENVIRONMENT
• Normal restaurant environment
OTHER CHARACTERISTICS REQUIRED
• High School diploma or GED equivalent;
• Minimum of 21 years of age;
• Excellent verbal/written communication skills;
• Availability to work weekends, nights, and holidays.