ESSENTIAL FUNCTIONS OF BARTENDERS
Mixes and serves alcoholic and non-alcoholic drinks to guest of bar and service bar following standard recipes and Wintzell’s Oyster House alcoholic beverage policies, merchandises drinks, and is attentive to guests making them feel welcome at all times.
Essential Functions:
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Mixes ingredients such as liquor, soft drinks, water, and sugar to prepare cocktails and other drinks.
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Serves wine, draft or bottled beer and food to bar guests.
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Collects payment (credit cards or cash) for drinks served following company established accounting procedures for all transactions.
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Observes guest and responds to their needs.
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Guides guests in selecting food and beverage items.
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Merchandises Cocktail Hours, special events, etc.
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Follows alcohol awareness procedures for handling an intoxicated guest.
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Prepares drinks and verifies correct pricing.
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Possesses proficient knowledge of liquor quality and preparation of over 400 different drinks and keeps updated on new and revised recipes.
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Assists servers in bar knowledge.
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Cleans, sanitizes, restocks, and stores bar items according to procedures.
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Secures all moneys at the end of each shift.
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Keeps immediate supervisor promptly and fully informed of all problems or unusual matters of significance and takes prompt corrective action where necessary or suggest alternative courses of action.
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Performs all duties and responsibilities in a timely and efficient manner in accordance with the established company policies to achieve the overall objectives of the position.
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Maintains a favorable working relationship with all other company employees and purveyors to foster and promote a cooperative and harmonious working climate, which will be conducive to maximize employee morale, productivity, and efficiency/effectiveness.
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Always provides a favorable image of the company to promote its aims and objectives, and to foster and enhance public recognition and acceptance of all its areas of endeavor.
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Must be dressed neatly and well always groomed in company- approved uniform.
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Must be able to operate POS computer, make change correctly and make credit card transactions.
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Must balance register at the end of each shift.
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Must be able to calmly respond to angry guests and notify manager.
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Hazards include, but are not limited to, cuts from broken glass and metal cans, burns, slipping and tripping.
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Stands during entire 6–8-hour shift.
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Must be able to read menus to sight-impaired guests.
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Reaches, bends, stoops, shakes, stirs, and wipes.
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Must be able to respond clearly to guests’ requests.
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Must be able to hear well among loud background noise.
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Must be able to lift and carry 30 lb. cases several times per shift.
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Frequent immersion of hands in hot water (every 5 minutes).
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Must be able to effectively card all guests who appear under the age of 40
