Bartender

DESCRIPTION:

All FOH positions are expected to report to work as indicated on the work schedule, be in correct uniform, practice positive personal hygiene and cleanliness habits during all work shifts. Each position will obtain their station assignment at the beginning of the shift and perform all opening and closing duties as needed and directed by the Manager on Duty. Practicing teamwork by assisting fellow team members will be expected to enhance our guests’ dining experience and team members must communicate any and all guest issues to the Manager on Duty should our guests express any dissatisfaction with their dining experience. It is essential for FOH team members to perform all duties and maintain knowledge of all standards and procedures as stated in each individual position’s RCSH Employee Training Packet.

DUTIES:

• Orders, requisitions and stocks all liquor, beverage and other bar supplies according to procedures established in the restaurant.
• Mixes and serves alcoholic and non-alcoholic beverages for bar and dining room guests while adhering to all RCSH specifications, recipes and procedures.
• Greets all bar guests immediately, makes beverage suggestions and answers questions regarding food and beverage service.
• Takes records and rings all food and beverage items ordered by bar guests. Prepares beverages for the service staff only upon receipt of a computer beverage ticket.
• Observes bar guests to ensure that guests are satisfied with food, beverages and service; immediately recognizes and responds to any guest’s needs and/or requests.
• Maintains cleanliness and organization of the bar counter, back bar, bar work areas, shelving and storage areas up to RCSH standards.
• Adheres to and complies with all state/local liquor laws and RCSH policies regarding the service of alcoholic beverages.
• Performs the cashiering function for the service staff and restaurant.

REQUIREMENTS:

Must be able to lift, handle and carry trays, small wares and equipment weighing anywhere from 25 to 100 pounds, depending on position.

Must have a good sense of balance, be able to bend, kneel, stoop, reach and squat on a frequent basis to obtain and store food, beverage items, small wares and service equipment.

Must be able to constantly stand and exert well-paced mobility for a period up to four hours in length.

Must be able to communicate effectively and listen attentively to supervisors, employees and guests.

Must be able to continuously use fingers to bilaterally operate point-of-sale equipment, prepare and serve food/beverage items.

Must be able to work in an environment subject to extreme cold (30 degrees), heat (temperatures above 100 degrees), and loud noises from restaurant equipment and machinery, and fumes, odors, dust and smoke.