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Bartender Role Overview

This document describes the responsibilities and requirements of a bartender position. It indicates that a bartender mixes and serves alcoholic and non-alcoholic drinks to guests following standard recipes and policies. Key responsibilities include properly checking IDs, taking food and drink orders within a certain time frame, maintaining cleanliness of the bar area, and providing excellent guest service. Physical requirements include standing for long periods, lifting cases of drinks, and frequent hand washing. Relevant skills listed are operating a point-of-sale system, making change correctly, and being well-groomed in the company uniform.

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Lancemachang Eugenio
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219 views4 pages

Bartender Role Overview

This document describes the responsibilities and requirements of a bartender position. It indicates that a bartender mixes and serves alcoholic and non-alcoholic drinks to guests following standard recipes and policies. Key responsibilities include properly checking IDs, taking food and drink orders within a certain time frame, maintaining cleanliness of the bar area, and providing excellent guest service. Physical requirements include standing for long periods, lifting cases of drinks, and frequent hand washing. Relevant skills listed are operating a point-of-sale system, making change correctly, and being well-groomed in the company uniform.

Uploaded by

Lancemachang Eugenio
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOC, PDF, TXT or read online on Scribd
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Bartender

Department: FOH
Reports to: Manager
Level: Individual Contributor

Feeder Jobs Next Move


 Busser  Busser
 Server  Server
 Star Babes  Star Babes
 Cook  Cook
 PB  Sauté
 Dish  Dish
 Fry  PB
 Cashier  Fry
 Quality Team Member
 Coach
 FOH Manager
 Kitchen Manager

Overview:
Mixes and serves alcoholic and non-alcoholic drinks to Guests of bar and
service bar following standard recipes and the company’s alcoholic
beverage policies; merchandises drinks; and is attentive to Guests,
making them feel welcome, at all times.

Responsibilities
 ID all Guests ordering alcoholic beverages who appear to be 40
years old or younger.
 Guests identify sequence of events -- their way - their time:
including order sequence: appetizers-soup-salad.
 Drinks completed and garnished (Guest Ready) by bartender in
front of the Guest.
 Greet Guest and introduce self within 30 seconds.
 Maintains “Corner Bar” atmosphere: learns names of each Guest.
 Build rapport. Ask questions to identify the experience the Guests
wants.
 Mark Guests greeted with beverage napkin or coaster.
 Suggestively sell beverages.
 Invite Guest to dine at bar by offering the menu.
 Drink delivery within 60 seconds. All drinks delivered
simultaneously.
 Half drink theory and secondary drink throughout the experience.
 Reprint check, place in glass in front of Guest every time new
drink(s) are delivered.

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 Ring order on P.O.S. system within 30 seconds and by seat number.
Check screen for accuracy. Print check, place in glass and in front
of Guest.
 Suggestively sell soup/salad/appetizers and features.
 If order not taken at initial greet, dependent on Guest request,
obtain appetizer, soup, salad (and entrée if applicable). Write all
orders down, using seat number. Repeat back all orders.
 Silverware, condiment caddy and appetizer plates delivered after
taking order and prior to meal arrival.
 Ring order on P.O.S. system within 2 minutes and by seat number.
Check screen for accuracy.
 Suggestively sell entree and assist Guest with menu. Write order
down, using seat number. Repeat back all orders.
 Ring order on P.O.S. system within 2 minutes and by seat number.
Check screen for accuracy. Reprint check, place in glass in front of
Guest.
 Appetizers/Soup/Salads delivered to bar top, using seat number(s)
within 7 minutes of ringing order. Verify presence of appetizer
plates and any secondary needs.
 Check back within 2 minutes and verify secondary needs.
 Maintain bar top appearance throughout experience; remove used,
unnecessary plates, paper products, clean ashtrays.
 Deliver entrée, using seat number (s) within 14 minutes of ringing
order. Request Guest cut into steak to verify if properly cooked.
 Check back within 2 minutes and verify secondary needs. Drop
check at lunch only with assurance of continued service. Dinner -
dessert reminder.
 Bar top maintenance. Present dessert menu, merchandise after-
dinner drinks, offer To Go boxes (if needed) and drop check.
 Deliver dessert and/or after dinner drinks within 3 minutes of order
using seat number (s).
 Check payment processed at appropriate time in 1 minute. Warm
thank you and invitation to return.
 Bar top bussed and reset within 1 minute of Guest's departure.

Relationships
 FOH Team Members
 BOH Team Members
 Management Team
 Guests

Physical Requirements/Work Environment


 Hazards include, but are not limited to, cuts from broken glass and
metal cans; burns, slipping and tripping
 Stands during entire 6-8 hour shift
 Reaches, bends, stoops, shakes, stirs and wipes

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 Must be able to hear well amongst loud background noise
 Lifts 30 lb. Cases several times per shift and carries up one flight of
stairs
 Frequent immersion of hands in hot water (every 5 minutes)

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Skills/Qualifications
 Must be dressed neatly and well groomed in company approved
uniform at all times
 Must be able to operate P.O.S. system , make change correctly and
make credit card transactions
 Must be able to calmly respond to angry Guests and notify a
Manager
 Must be able to pass bar validation
 Must be able to read menus to sight-impaired Guests
 Must be able to respond clearly to Guests’ requests

Competencies
 FOH Competencies

Carlson Attributes
Individual Contributor and Technical Expert Attributes

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