Bartender (Must be able to work weekends and holidays)

SUMMARY
Responsible for the set-up, maintenance and operation of the bar. Takes drink orders from patrons or waitstaff and prepares and serves alcoholic and non-alcoholic drinks in accordance with standard recipes. Mixes ingredients for cocktails and serves wine and bottled or draught beer. Rings drink orders into register, collects payment and makes change. May also wash and sterilize glassware, prepare garnishes for drinks, as well as prepare and replenish appetizers.

PRIMARY RESPONSIBILITIES

1.Receives drink orders from patrons or waitstaff.
2.Mixes and serves alcoholic and non-alcoholic drinks for patrons of bar and dining room, following standard recipes. Mixes ingredients such as liquor, soda, water, sugar and bitters to prepare cocktails and other drinks. Serves wine and bottled beer or draws draught beer from kegs.
3.Rings drink orders into register, collects money from patrons for drinks served and makes change.
4.Orders or requisitions liquors, other beverages and supplies. 5.Arranges bottles and glasses to make an attractive display and merchandises drinks. 6.Adheres to the basic procedures of personal hygiene such as neat, clean and pressed clothes, styled hair and manicured hands.
7.Always greets customers with a smile and, if possible, by name. Recognizing new customers is critical; if you are busy, acknowledge her and indicate that you will be with her in a moment. Always place a cocktail napkin in front of the customer to show that he or she has been waited on.
8.When applicable, suggest the house specialty drinks and appetizers or offer the men u for perusing.
9.Make sure the cocktail waiters' /waitresses' tickets are accurate and complete.
10.Do not fill any order until the prices are entered and totaled correctly.
11.Know all the bar prices.
12.Check questionable customers' IDs to ensure they are of legal drinking age.
13.Communicate with coworkers throughout your shift.
14.Follow all the health and safety regulations prescribed.
15.Follow all of the restaurant regulations prescribed.
16.Control and limit waste.
17.Communicate problems and ideas to management.
18.Attend all meetings.
19.Fill out all forms as prescribed.
20.Maintain all equipment and tools.
21.Follow all rotation procedures to ensure freshness of all products. 22.Follow management's instructions and suggestions.

ADDITIONAL RESPONSIBILITIES

1.May slice and pit fruit far garnishing drinks.
2.May wash and sterilize glassware.
3.May prepare appetizers, such as pickles, cheese and cold meats and replenish as needed.
4.AII other duties as assigned.

KNOWLEDGE AND SKILL REQUIREMENTS

1.High school graduate or equivalent. MUST BE 21 OF AGE OR OLDER
2.Must possess basic math skills and have the ability to handle money.
3.Ability to remain stationary for long periods of time. Able to reach, bend, stoop and frequently lift up to 50 pounds.

WORKING CONDITIONS
HIGH NOISE LEVELS, HOT, MUST BE ABLE TO STAND FOR LONG PERIODS OF TIME AND LIFT 50+ POUNDS