Bartender

It is the responsibility of a bartender to prepare and serve consistent, high-quality cocktails in an expedient manner, while establishing positive guest relations and maintaining a clean, orderly bar. The bartender contributes to the profitability of the restaurant by generating sales, adhering to Select Restaurant recipes, and ensuring correct payment for all beverages served.

Weekends are Mandatory

1. →Meeting Select Restaurants quality standards in preparation and presentation of cocktails, achieving planned product cost by adhering to portion standards, and demonstrating cost awareness in all areas related to this position.

1. →Following correct service procedures, ensuring correct bar procedures by cocktail and food servers. Demonstrating dexterity, consolidation of steps, and teamwork to maximize the speed of service to guests and other service personnel.

1. →Adhering to laws and company policy pertaining to service of alcohol.

1. →Adhering to standards of personal cleanliness and proper uniform, displaying attentive posture and confident, cordial disposition.

1. →Exemplifying hospitality standards, answering guests' questions about the restaurant, handling requests and complaints with guest satisfaction as priority. Handling difficult situations with guests professionally.

1. →Cooperating with management and co-workers, communicating suggestions for improvement in positive fashion. Exhibiting punctuality, dependability, and if the need arises, willingness to work non-scheduled shifts.

1. →Performing set-up and sidework duties in an efficient, timely manner, maintaining adequate supplies to meet guest needs, practicing "clean as you go" work habits, adhering to sanitation standards, and maintaining bar organization. Closing bar properly, completing bar requisition/bottle break, following security measures, leaving bar in optimal condition for next shift. Operating and maintaining bar equipment correctly.

1. →Promoting sales of food and beverages through product knowledge and suggestive selling techniques.

1. →Completing cash reports properly, ensuring proper payment, handling cash accurately, following credit card procedures to avoid possible loss of funds.

1. →Claiming 100% of net total tips (this is required by law).

1. →Knowing emergency procedures for the restaurant.

1. →Completing other duties as assigned by supervisor.

One year required, mandatory weekends and server hybrid.