Bartender

Position Purpose:

Greet guests with hospitality as they arrive into the bar.  Prepare and serve drinks for the bar and dining room guests and servers, by insuring quality of service, recipes and operational standards.

Essential Functions: 

• Greet guests with hospitality, make personal connections and maintain guest relations when serving bar guests.  Brand ambassador for the property and restaurant.  
• Prepare drinks for guests accurately and quickly during meal periods, either directly at the bar or for dining guests by way of servers. 
• Work in the bar area, serving food and beverage, and providing service to guests in a professional, accurate and friendly manner.  Follow steps of table service guidelines for the bar. 
• Work on shift duties such as setup, stock work, product prep and bar area cleanup. Keep the bar neat, clean and well organized during each shift.
• Display professional attitude, demeanor and cooperation toward guests, peers and management. 

Workplace Attitude, Behavior:

Uphold and abide by the policies in the Associate Handbook for your position. Follow these policies, rules and regulations for the safe and effective overall operation. Must have commitment to company values.  

Maintain a positive approach to working with and supporting your fellow associates. Be a good role model and actively seek opportunities to help maintain a positive work environment. Do your part to promote cooperation and teamwork within your department. Be proactive and do your part to prevent harassment and to provide a “harassment free” work environment.  Report all harassing behavior to a supervisor immediately.

Work schedule prescribed by the Restaurant Manager. Work overtime when requested and approved. 

Professionally represent the hotel and property when interacting with guests from the community, industry organizations and events.

Proper uniform is required and maintaining a neat, clean and well-groomed appearance per policy. Must comply with department appearance guidelines.

Display a proper professional attitude, demeanor, conduct, and cooperation effort toward guests, peers and management. Must be excellent team player with all departments of the hotel.

Regular attendance in conformance with the schedule is essential to the successful performance of this position.  

Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the food and beverage operation. Please see your department or scheduling manager. 

Attendance at all scheduled training sessions and meetings is required.

Channel guest comments or unsatisfactory reports to the Restaurant Manager on duty.  

Communicate shift/daily operations information, business needs, repair and equipment needs to Management Team 

Notify your manager within 24 hours in the event you may have been injured on the job. Fill out any injury forms as required. 

Workplace Duties: (See Training Guide for Reference)

Complete all bartender and server training processes. Take all necessary tests and complete a training checklist to reflect your training efforts.

Work in the bar greeting and serving our guests as they arrive and thanking them for their business as they depart. 

Attend to all bar service priorities, as written in training guide.

Actively work every shift to control Liquor, Beverage and Wine (LBW) cost by measuring pours, following recipes, and ringing in all drinks poured. Record and charge for all LBW beverages. 

Follow Steps of Service as trained. Follow food and beverage timing cycles and maintain table maintenance.  Suggest favorite(s), new or interesting food or beverage items to your guests. 

Responsible and accountable for assigned cash till, related monies and receipts.

Order and serve food and beverages accurately. Keeping precise record of sales, cash and non-cash receipts. Complete checkout procedures. 

Work serving shifts in the dining room or bar, as requested or necessary.

Verify bar, dining room supplies and product are properly handled, stored, labeled, dated, and rotated.

Must adhere to stocking and prepping procedures for perishable and non-perishable products, to set up and maintain the bar.

Follow and participate in the usual, posted or otherwise assigned bartender set up and closing duties.   Check with manager to end shift. 

Report to management any restrooms or public areas that are not properly maintained and checked during each shift.

Maintain our proper bar top and tabletop appearance and presentation standards. Keep bar top and bar areas clean, presentable and organized during serving hours.

Follow the weekly cleaning lists, or any management assigned lists, to maintain the bar area in good repair and for cleanliness. 

Properly clean all floors, carpet areas, walls, baseboards, counters, cabinets, bar tops, stainless steel, booths, tables, blinds, lighting fixtures and artifacts that are in your station or pertain to your cleanup work at closing time.

Attend and participate in pre-shift and periodic server staff meetings.

Answer the phone and assist guests with questions about our restaurant concept, menu and location.

Take to–go orders for guests.  

Actively work every shift to control food cost by portioning salads, dressing, butter and bread. 

Learn and keep Aloha skills to proper level of competency.

Help maintain all equipment in good clean working condition. 

Know and maintain proper Health Department standards and codes for food and beverage.

Learn and maintain proper food, liquor, beer, and wine menu knowledge.

Qualifications: 

The individual must possess the job knowledge, skills and abilities, as well as be able to explain and demonstrate that he or she can perform the essential functions of the job. This being with or without reasonable accommodation, using a combination of knowledge, skills and abilities.  

Education: High School Diploma or GED preferred.

Experience: 1 year of serving experience with our company or bartending experience in a full-service restaurant required as substitute.

Specific job knowledge, skills and abilities:

• Have good sense of judgment and integrity to make tough decisions regarding alcohol service.
• Ability to read, speak and write basic English to read tickets and to communicate with customers, managers and other employees.
• Good and positive interpersonal verbal communication skills. Sales skills preferred. 
• Possess multi-tasking and organizational skills.
• Act independently with minimal or no supervision.
• Communicate customer needs, to help solve minor problems and complaints. Utilize management when necessary.
• Possess basic computational ability.   
• Possess basic computer skills, able to use POS system when necessary.  
• Knowledge of liquor, beer and wine, food and beverage menus, food preparation and presentation.

Physical Requirements:

• Ability to stand, sit, walk, climb, bend, crouch/stoop, twist and reach for extended periods of time.
• Stand and walk up to 8 hours per day.  
• Have high level of energy and physical stamina.
• Exert well-paced ability to reach other departments of the restaurant, kitchen and bar areas on a timely basis.
• Most work tasks are performed indoors. Temperature is moderate and controlled by restaurant/hotel environmental systems.
• Lift up to 30 lbs. above eye level and balance a food tray.
• Carry and balance a beverage tray.
• Lift up to 40 lbs. intermittently during workday.

Appearance Guidelines: 

Hotel Department uniform is required. See Restaurant Department dress and appearance guidelines. Also, one must maintain a neat, clean and well-groomed appearance.