GIORDANOS Bartender

Job Overview: Take food and beverage orders, record orders in the POS system. Be able to deliver prompt and courteous service by preparing drink orders for the bar and restaurant in a timely manner. Maintain stock, supplies, and cleanliness of bar and equipment. Assist in the control of beverage and operating supply costs. Protect company assets by knowing when/who not to serve.

Reports To: Restaurant Manager, Assistant General Manager, General Manager

Key Relationships:

Internal: Restaurant Staff, Bar Staff, Kitchen Staff

External: Restaurant guests and vendors

Qualifications/Skills:

Requirements are representative of minimum levels of knowledge, skills and /or abilities. To perform this job successfully, the employee will possess the abilities or aptitudes to perform each duty proficiently with or without reasonable accommodation.

Essential:

1. Ability to satisfactorily communicate in English (speak, read, write) with guests, co-workers and management to their understanding.

2. Minimum of 21 years of age to serve alcoholic beverages.

3. Two years experience as a bartender

4. Knowledge of wines, beer, and liquor.

5. Punctuality, regular and reliable attendance.

6. Ability to perform assigned duties with attention to detail, speed, accuracy, follow-through, courtesy, cooperativeness and work with a minimum of supervision.

7. Ability to accurately compute and manipulate mathematical calculations.

8. Ability to solve practical problems and deal with a variety of concrete variables

9. Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact, and diplomacy

10. Ability to work well under pressure and handle multiple tasks at once.

11. Ability to maintain concentration and a well organized work environment as well as the ability to think clearly.

12. Interpersonal skills and the ability to work well with co-workers and the public.

Desirable:

1. High School graduate

2. Alcohol Prevention Certified

3. Basic computer skills.

4. Knowledge of P.O.S. system, preferably Squirrel.

Essential Physical Abilities:

· Endure various physical actions throughout the work areas, such as reaching, bending and stooping.

· Ability to stand and/or walk continuously throughout the shift to perform essential job functions.

· Sufficient manual dexterity to be able to grasp, load, and carry trays.

· Ability to endure repetitive motions for extended periods of time.

· Ability to maintain good coordination while serving orders quickly.

* Ability to grasp, bend, and stoop; push or pull heavy loads weighing up to 50 lbs.; and lift and/or carry or otherwise move packages, bottles and boxes.

Essential Job Functions:

· Obtain assigned bank and ensure accuracy of contracted monies. Keep bank secure at all times.

· Keep an accurate and up-to-date total of all charges, present guest checks according to procedure, and process checks according to policy.

· Adhere to payment, cash handling and credit card policies and procedures.

· Complete all closing reports in the P.O.S. system. Total all transactions according to procedure. Report all tips in accordance with Federal guidelines.

· Maintain complete knowledge of and compliance to all policies and service procedures

· Maintain complete knowledge of and compliance to state liquor regulations, particularly those prohibiting service to minors, intoxicated persons, and drunk driving. Request proof of age from guests when legal age is questioned (anyone appearing under the age of 30 should be asked for identification).

· Keep work area clean and organized while maintaining health standards.

· Secure bar areas according to procedure and return keys to their assigned location.

· Maintain complete knowledge of table/seat/station numbers, room capacity, hours of operation, proper table set-up, and dress code of the restaurant.

· Maintain complete knowledge of correct maintenance and use of equipment, and use equipment only as intended.

· Maintain knowledge of P.O.S. and manual systems.

· Restock bar and complete all opening/closing side duties as assigned.

· Organize assigned stations and ensure readiness prior to guest arrival.

· Greet guests and take beverage orders utilizing upselling techniques and record all orders following service standards; open and serve wines according to department standards.

· Suggest food to compliment guests’ beverages or likes.

· Input orders into P.O.S. system. Legibly document orders when system is down and distribute food orders to kitchen.

· Ensure all beverages are prepared to company standards, using proper measuring tools and glassware.

· Retrieve and serve all food courses to guests

· Monitor and anticipate guest needs, respond promptly and acknowledge all guests even when busy.

· Provide restaurant servers with beverage orders in a timely fashion based on P.O.S. orders. No verbal calls.

· Ensure tables are clean and reset immediately after guests’ departure; assist as required to ensure optimum service levels.

· Monitor and maintain cleanliness, sanitation, and organization of assigned station and service areas.

· Maintain complete knowledge of all liquor brands, beers, and non-alcoholic selections, glassware and garnishes

· Maintain complete knowledge of all menu items, prices, preparation method/time, major ingredients, and quality standards of taste, appearance, texture, serving temperature, portion size, garnish, and method of presentation.

· Maintain positive guest relations. Be familiar with local attractions/activities to respond to guest inquiries accurately.

· Handle guest complaints and ensure guest satisfaction. Keep management informed at all times.

· Extend appreciation for guests’ patronage.

· Promote a work environment conducive to teamwork.

Secondary Job Functions:

· Store all daily deliveries in proper storage areas upon receipt of delivery,

· Assist the Management team with ordering, monthly inventory, staff training, and other departmental duties.

· Maintain cleanliness and appearance of menus and wine lists.

· Follow cleaning schedule.

· Legibly document all pertinent information in log book.

· Attend and participate in meetings, training sessions, menu and wine tastings as scheduled.