BASIC FUNCTION
Bartenders are responsible for crafting high-quality beverages and creating a positive and enjoyable environment for guests across all Q Casino and Resort bars. This role requires professionalism, responsible alcohol service, product knowledge, attention to detail and a commitment to provide high-level hospitality in a fast-paced environment.
ORGANIZATIONAL RELATIONSHIPS
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Reports to: Front of House Manager / Beverage Manager / Supervisor
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Supervises: N/A
HOURS
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Monday - Off
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Tuesday- Off
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Wednesday - Off
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Thursday - 4:00 PM - 9:00 PM
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Friday - Off (will be scheduled to cover PTO shifts)
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Saturday - 4:00 PM - 11:00 PM
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Sunday - 10:00 AM - 5:00 PM
**Schedule subject to change due business needs.
SPECIFIC DUTIES AND RESPONSIBILITIES
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Set up beverage area according to service standards.
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Ensure all glassware, silverware and dishware are clean polished and properly placed.
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Greet guests professionally and provide attentive, courteous and efficient service throughout the guest experience.
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Verify identification and ensure guests meet age requirements for alcohol service.
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Monitor guest alcohol consumption taking appropriate steps to prevent over-service and follow established procedures for cutting off service when necessary.
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Accurately enter orders into the POS system.
- Serve food and beverages in a timely and organized manner, ensuring accuracy and adherence to service standards.
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Monitor bar, anticipating guest’s needs and proactively offering assistance.
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Clear bar top, replenish beverages, and fulfill guests’ requests promptly.
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Maintain cleanliness and organization of beverage areas before, during, and after service.
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Coordinate with FOH Manager, supervisors and team members to ensure seamless service.
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Adhere to all health, safety, and sanitation regulations.
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Follow proper procedures for handling and disposing of food waste.
Assist in post-shift breakdown and reset of beverage and service areas.
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EDUCATION, TRAINING AND EXPERIENCE
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Formal education is not required.
Relevant food and beverage experience preferred.
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STANDARDS OF PERFORMANCE
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Maintain a professional appearance and demeanor at all times.
- Deliver prompt, courteous, and attentive service.
- Exhibit strong teamwork and collaboration with colleagues and management.
- Adherent to company policies and standard service procedures.
- Demonstrate strong time management and multitasking skills.
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Prepare cocktails and beverages according to standardized recipes and presentation standards.
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Ensure accuracy in food and beverage delivery.
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Execute the established sequence of service consistently in all guest interactions.
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Utilize suggestive selling to enhance guest experience and maximize revenue.
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Process guest payments following cash-handling and credit card security procedures.
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Demonstrate effective service recovery techniques when resolving guest issues.
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Escalate guest issues appropriately when needed to ensure satisfaction.
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Uphold high standards of cleanliness and organization in the dining room.
- Respond quickly and effectively to guest inquiries and concerns.
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Create a welcoming bar environment through engaging conversation, attentiveness and hospitality.
MENTAL and PHYSICAL REQUIREMENTS
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Ability to work in a fast-paced, high-pressure environment.
- Strong problem-solving skills and ability to adapt to changing situations.
- Excellent communication and interpersonal skills.
- Ability to stand and walk for extended periods.
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Must be able to lift and carry up to 50 lbs.
- Ability to bend, stoop, and reach frequently.
Flexibility to work evenings, weekends, and holidays as required by business levels.
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WORKING ENVIRONMENT AND CONDITIONS
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Primarily indoors, may support occasional outside events.
- Exposure to varying temperatures, and moderate-to-high noise levels.
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High guest interaction requiring excellent customer service skills.
Fast-paced and physically demanding work environment.
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EQUIPMENT AND TOOLS
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Cocktail tools, shakers, strainers, jiggers.
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Draft systems, soda guns, tap handles.
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POS terminal and payment processing equipment.
- Glassware, dish equipment, sanitation supplies.
