Job Description Department: McGill’s Job Title: Bartender Reports to: McGilligans Supervisor / Food & Beverage Manager Prepared: April, 2007 PLACE OF WORK: Bar outlet, service areas. 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: Conservatory Manager and/or Assistant Conservatory Manager. KEY RELATIONSHIPS: Internal: Bar Staff, Kitchen/Stewarding Staff, Restaurant Staff, General Cashier, Storeroom/Purchasing, Front Desk Staff, Concierge, Bell Staff, Housekeeping Staff and Engineering. External: Hotel guests and visitors, liquor suppliers, equipment repair personnel. STANDARD SPECIFICATIONS: Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees or guests. QUALIFICATONS: Essential: 1) Minimum of 18 years of age to serve alcoholic beverages. 2) 5 years experience as a Bartender or Barback. 3) Food handling certificate. 4) Ability to satisfactorily communicate in English with guests, management and co-workers to their understanding. 5) Ability to provide legible communication. 6) Ability to compute basic mathematical calculations. Desirable: 1) High school graduate, some college. 2) Certification in alcohol awareness program. 3) Certification of previous training in liquor, wine and food service. 4) Certification of C.P.R. SKILLS: Essential: 1) Ability to understand guests' service needs. 2) Ability to access and input information into Micros system. 3) Ability to be well organized, maintain concentration and think clearly when preparing drinks and providing service to _____ guests within any given period of time. 4) Ability to focus on details. 5) Ability to exercise good judgments in determining potentially intoxicated guests. 6) Ability to maintain good coordination while preparing and serving Job Description Department: McGill’s Job Title: Bartender Reports to: McGilligans Supervisor / Food & Beverage Manager Prepared: April, 2007 orders quickly. 7) Ability to exert strong physical effort in transporting cases of liquor and beer kegs from storeroom to bar. 8) Ability to endure abundant physical movements throughout the work areas. 9) Ability to perform job functions with minimal supervision. 10) Ability to work cohesively with co-workers as part of a team. 11) Experience in fast paced environments, serving multiple guests at the same time. 1) Prior guest relations training. Desirable: 2) Certificates of Bartending School or similar education. __________________________________________________________________________________ ESSENTIAL JOB FUNCTIONS: 1) Maintain complete knowledge of all menu items, liquor brands, beers and non-alcoholic selections available in the assigned outlet. 2) Maintain knowledge of the particular characteristics and description of every wine/champagne by the glass and major wines on the wine list. 3) Maintain complete knowledge of designated glassware, ingredients, preparation method and garnishes for each drink. 4) Maintain complete knowledge of and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving. 5) Maintain complete knowledge of table/seat/station numbers, room capacity, hours of operation, menus, price range and dress code of assigned outlet. 6) Maintain complete knowledge of correct maintenance and use of equipment; use equipment only as intended. 7) Maintain complete knowledge and comply with all departmental policies and service procedures. 8) Maintain complete knowledge of Micros and manual systems. 9) Obtain assigned bank and ensure accuracy of contracted monies. Keep bank secure at all times. 10) Obtain outlet keys from Loss Prevention. 11) 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 if necessary. e) Stock ice in bar. f) Set up bottles in display cabinet and speed rail. g) Prepare garnishes. h) Stock glassware and paper supplies. i) Prepare mixes. j) Check condition and cleanliness of blender, shaker and other tools. k) Check temperature of refrigeration units and glass wash machine. 12) Inspect cleanliness and condition of bar, guest and service areas; rectify any deficiencies. Job Description Department: McGill’s Job Title: Bartender Reports to: McGilligans Supervisor / Food & Beverage Manager Prepared: April, 2007 13) Greet guests and take their orders (food and beverage), utilizing suggestive/up selling techniques. 14) Input orders into system and ensure transmission of food orders is verified by kitchen. 15) Legibly document orders when system is down and distribute food orders to kitchen. 16) Ensure that all drink orders from servers are accurately rung into the Micros system before giving drinks to them. 17) Prepare all drink orders for guests according to outlet recipes. 18) Don’t over pour. 19) Serve drinks to guests. 20) Retrieve food orders from kitchen and serve to guests. 21) Open and serve wine/champagne bottles. 22) Prepare and serve cappuccino and espresso according to standards. 23) Anticipate guests' needs, respond promptly and acknowledge guests even when busy. 24) Maintain positive guest relations. 25) Be familiar with all hotel services/features and local attractions/activities to respond accurately to any guest inquiry. 26) Handle guest complaints following the instant pacification procedures and ensuring guest satisfaction. 27) Answer outlet telephone within 3 rings, using correct greeting and telephone etiquette. 28) Monitor and maintain cleanliness, sanitation and organization of bar top, tables, service areas and outlet itself. 29) Become knowledgeable with cigar selection. 30) Remove soiled wares from bar top and tables to dishwashing area. 31) Present guest checks and process payments. Adhere to all cash handling and credit policies/procedures. 32) Extend courteous departures when guests leave outlet. 33) Close all guest checks in the Micros system immediately upon payment. 34) Clean and reset bar top and tables immediately after guests depart. 35) Clean glassware in glass machine/three compartment sink. 36) Direct and assist Bar backs and Cocktail Servers in their job functions to ensure smooth and efficient service to guests. 37) Clearly communicate last call at designated closing time to guests and Cocktail Servers. 38) Tip out server assistant/food runner at the end of their shift; collect and report your tips at the end of assigned shift. 39) Legibly complete bottle transfer slips and distribute accurately. 40) Legibly document designated items on the spill sheet. 41) Ensure maximum usage of all supplies to attain budgeted beverage cost and to prevent waste. 42) Use all chemicals in accordance with OSHA regulations and hotel requirements. 43) 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 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. Job Description Department: McGill’s Job Title: Bartender Reports to: McGilligans Supervisor / Food & Beverage Manager Prepared: April, 2007 i) Remove trash. j) Sweep and mop floor behind bar if necessary. 44) 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. 45) Legibly document pertinent information in outlet logbook. 46) Complete all closing reports in the P.O.S. system. 47) Count bank at end of shift; complete cashier reports and drop receipts; secure bank. 48) Return outlet keys at end of shift to Loss Prevention. 49) Successful completion of training/certification process. __________________________________________________________________________________ SECONDARY FUNCTIONS: 1) Assist with weekly/monthly inventories. 2) Obtain cigarettes/cigars when requested by guests. 3) Follow maintenance program and cleaning schedule. 4) Update Micros system menus. 5) Update bar menus and wine lists. 6) Legibly document maintenance needs on work orders and submit to Manager. NOTE: A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and requirements are essential job functions. This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job- related duties assigned by their supervisor. This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship.
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