Job Description
Bartender Template Final 9-30-15.docx
Page 1 of 4
Title
Bartender
Department:
Food & Beverage
Typically Reports To:
Food & Beverage Manager
Job Code: FLSA:
Non Exempt
Grade:
Approved by:
Team Member Services Mgr.
Date Approved
September 30, 2015
Approved by:
General Manager
Date Approved
September 30, 2015
Position Summary:
Prepares and services beverages for servers and guests in a speedy, efficient, friendly, and
professional manner by following standard recipes for traditional cocktails and specialty
drinks.
Duties & Responsibilities
Primary Responsibilities/Essential Functions:
1. Prepares drinks for the guests and servers following standard recipes for cocktails
and specialty drinks and practicing prudent portion control.
2. Provides guests a fun and high-energy environment with the best possible dining
experience, while maintaining a professional distance. Upholds high service
standards of resort/hotel.
3. Maintains proper and adequate set-up of the bar on a daily basis including
requisitioning and stocking liquor, beer, wine, juices, soft drinks, garnishments,
condiments and glassware. Opens and closes bar according to standard operating
procedures.
4. Describes wines, beers and spirits served and make recommendations as
requested. Upsells food and beverage items to maximize profitability. Works with
guests to accommodate special requests and dietary needs.
5. Handles cash, charge, room and credit card transactions accurately and in
accordance with company policies and procedures. Balances the bank at end of
each shift and calculates tip outs.
6. Follows all standard food handling, sanitation, TIPS and health department
guidelines.
7. Must wear non-slip, oil-resistant shoes. Follows all safety policies and procedures.
Reports potential safety issues to manager whenever observed and takes immediate
action to resolve in emergency situations. OSHA laws require the use of Personal
Protective Equipment (PPE) when performing work duties that have the potential of
risk to your health or safety. Team members will be trained in the proper use and
care of assigned PPE if applicable. The hotel provides the required PPE. Team
member has responsibility to report defective, damaged or lost PPE or equipment
that does not fit properly to their Manager. Maintains strict compliance with hotel's
Hazardous Material (HAZMAT) program and familiarizes self with current MSDS.
8. Reporting to work as scheduled (on time and on regular basis) is an essential
function of the job.
Other Responsibilities/Supportive Functions:
1. Maintains the cleanliness of the bar area by disposing of all waste, clearing and
cleaning all glassware, and wiping down bar.
Bartender Template Final 9-30-15.docx
Page 2 of 4
2. Ensures that minors and intoxicated persons are not served alcoholic
beverages. Notifies management of any problems resulting from guest complaints,
intoxication or disruptive behavior
3. Provides opening and closing inventory of spirits. Fills out requisitions and all
necessary paperwork throughout each shift.
4. Notifies management of unsafe conditions, needed maintenance of any equipment
and any accidents.
5. Resolves guest complaints within scope of authority; otherwise refers the matter to
management. Notifies supervisor and/or Security of all unusual events,
circumstances, missing items, or alleged theft.
Note: This job description is not intended to be all-inclusive. Team Members may perform other related duties as
required to meet the ongoing needs of the organization. Management reserves the right to add, modify, change
or rescind work assignments and to make reasonable accommodations as needed.
Qualifications (relevant experience, education and training):
1. Two years bartending experience, preferably in a hotel/resort environment.
2. Possess a strong knowledge of food and beverage preparation, hotel service
standards, guest relations and etiquette. Maintains extensive knowledge of all menu
and bar items.
3. Must have extensive knowledge of wine, beer, liquors, waters and drink preparation.
4. Requires ability to serve needs of guests through verbal face-to-face interactions.
Contacts sometimes contain confidential/sensitive information so requires ability to
use discretion. Must demonstrate positive attitude and professional demeanor.
Requires strong communication and interpersonal skills and commitment to a high
level of guest satisfaction.
5. Completes required training as scheduled.
6. Requires ability to perform basic math skills such as addition, subtraction,
multiplication and division.
7. Requires ability to learn and use telephone and POS computer systems used at the
hotel.
8. Strong attention to detail and the ability to handle multiple tasks.
9. Ability to read and interpret documents such as safety rules, operating and
maintenance instructions, and procedure manuals. Must be able to speak, read,
write and understand English to understand instructions, safety rules, and
communicate with guests.
10. Due to the cyclical nature of the hospitality industry, team members may be required
to work varying schedules to reflect the business needs of the hotel. Work schedules
will include working on holidays, weekends and alternate shifts.
11. Must be at least 21 years of age to serve alcoholic beverages. Must complete TIPS
(Training for Intervention Procedures) alcohol awareness certification as scheduled
upon employment. Must have a valid current Food Handlers Card or willingness and
ability to obtain one within 30 days of employment.
12. Must know all applicable health standards. Knowledge of federal, state and local
laws, ordinances and regulations and company policy regarding serving alcohol to
minors and intoxicated patrons.
Bartender Template Final 9-30-15.docx
Page 3 of 4
13. Must maintain a clean appearance and professional demeanor.
Special Skills & Abilities/Mental and Physical Demands:
While performing the duties of the job the team member regularly stands and walks for
sustained periods of time. Works at a quick pace, maneuvering between activities occurring
simultaneously. The team member frequently grasps objects such as liquor bottles and
glassware. The team member frequently feels the temperature of objects such as extremely
hot glassware and plateware. The team member regularly reaches by extending hand(s)
and arm(s) in any direction while serving and performing other essential functions of the job.
The team member occasionally stoops, kneels and crouches when stocking bars and
coolers. The team member frequently talks when communicating with guests and kitchen.
The team member frequently needs to hear voices while taking orders and interacting with
guests. The team member occasionally needs to taste to make sure drinks are not too
strong and have the right flavor. Many aromas and smells are present in the kitchen and
dining areas. Balance is frequently required to prevent falling when walking, standing,
moving or carrying plates, beverages and food items. The team member occasionally
pushes and pulls carts and furniture. Lifting is regularly required to prepare serving areas,
stock and restock bar, and serve food and beverages. Exerts up to 50 pounds of force
occasionally, and/or up to 20 pounds of force frequently, and/or up to 10 pounds of force
constantly to move items such as liquor bottles, cases of beer, kegs, plateware and
glassware. The team member is required to have close visual acuity to perform the job such
as detecting glassware that does not meet cleanliness standards, reading liquor labels,
using the POS system, reading state issued identification cards, and assuring accurate
pours. The team member is required to have visual acuity to determine the accuracy,
neatness, and thoroughness of the work assigned.
The team member is subject to environmental conditions found working both inside and
outside. The team member is occasionally subject to extreme heat, with temperatures above
100 degrees while moving around in the kitchen or performing duties while outside
temperatures are high. Occasionally subject to extreme cold when working in refrigerated
areas. The team member is frequently subject to loud voices, noises, or music when
working in or around the kitchen and work areas. The team member is occasionally subject
to vibration when working in environment where games occur or loud music is played. The
team member is subject to hazards which includes proximity to moving mechanical parts,
equipment found in kitchens and food service areas, sharp objects, and exposure to
cleaning chemicals. Other hazards may include slick floors and hot plateware or glassware.
The team member is occasionally subject to atmospheric condition such as fumes, odors, or
dusts. Will handle fruits during garnish and beverage preparation. The team member is
required to function in crowded or narrow aisles, passageways or work areas in the kitchen
and dining areas.
(To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The
requirements listed above are representative of the knowledge, skills, and/or abilities required. Reasonable
accommodations may be made to enable individuals with disabilities to perform the essential functions.
I hereby acknowledge that I have read and understand the content of this job description. I
understand the Company at its discretion may revise the job description from time to time in
the future . click apply for full job details
Page 1 of 4
Title
Bartender
Department:
Food & Beverage
Typically Reports To:
Food & Beverage Manager
Job Code: FLSA:
Non Exempt
Grade:
Approved by:
Team Member Services Mgr.
Date Approved
September 30, 2015
Approved by:
General Manager
Date Approved
September 30, 2015
Position Summary:
Prepares and services beverages for servers and guests in a speedy, efficient, friendly, and
professional manner by following standard recipes for traditional cocktails and specialty
drinks.
Duties & Responsibilities
Primary Responsibilities/Essential Functions:
1. Prepares drinks for the guests and servers following standard recipes for cocktails
and specialty drinks and practicing prudent portion control.
2. Provides guests a fun and high-energy environment with the best possible dining
experience, while maintaining a professional distance. Upholds high service
standards of resort/hotel.
3. Maintains proper and adequate set-up of the bar on a daily basis including
requisitioning and stocking liquor, beer, wine, juices, soft drinks, garnishments,
condiments and glassware. Opens and closes bar according to standard operating
procedures.
4. Describes wines, beers and spirits served and make recommendations as
requested. Upsells food and beverage items to maximize profitability. Works with
guests to accommodate special requests and dietary needs.
5. Handles cash, charge, room and credit card transactions accurately and in
accordance with company policies and procedures. Balances the bank at end of
each shift and calculates tip outs.
6. Follows all standard food handling, sanitation, TIPS and health department
guidelines.
7. Must wear non-slip, oil-resistant shoes. Follows all safety policies and procedures.
Reports potential safety issues to manager whenever observed and takes immediate
action to resolve in emergency situations. OSHA laws require the use of Personal
Protective Equipment (PPE) when performing work duties that have the potential of
risk to your health or safety. Team members will be trained in the proper use and
care of assigned PPE if applicable. The hotel provides the required PPE. Team
member has responsibility to report defective, damaged or lost PPE or equipment
that does not fit properly to their Manager. Maintains strict compliance with hotel's
Hazardous Material (HAZMAT) program and familiarizes self with current MSDS.
8. Reporting to work as scheduled (on time and on regular basis) is an essential
function of the job.
Other Responsibilities/Supportive Functions:
1. Maintains the cleanliness of the bar area by disposing of all waste, clearing and
cleaning all glassware, and wiping down bar.
Bartender Template Final 9-30-15.docx
Page 2 of 4
2. Ensures that minors and intoxicated persons are not served alcoholic
beverages. Notifies management of any problems resulting from guest complaints,
intoxication or disruptive behavior
3. Provides opening and closing inventory of spirits. Fills out requisitions and all
necessary paperwork throughout each shift.
4. Notifies management of unsafe conditions, needed maintenance of any equipment
and any accidents.
5. Resolves guest complaints within scope of authority; otherwise refers the matter to
management. Notifies supervisor and/or Security of all unusual events,
circumstances, missing items, or alleged theft.
Note: This job description is not intended to be all-inclusive. Team Members may perform other related duties as
required to meet the ongoing needs of the organization. Management reserves the right to add, modify, change
or rescind work assignments and to make reasonable accommodations as needed.
Qualifications (relevant experience, education and training):
1. Two years bartending experience, preferably in a hotel/resort environment.
2. Possess a strong knowledge of food and beverage preparation, hotel service
standards, guest relations and etiquette. Maintains extensive knowledge of all menu
and bar items.
3. Must have extensive knowledge of wine, beer, liquors, waters and drink preparation.
4. Requires ability to serve needs of guests through verbal face-to-face interactions.
Contacts sometimes contain confidential/sensitive information so requires ability to
use discretion. Must demonstrate positive attitude and professional demeanor.
Requires strong communication and interpersonal skills and commitment to a high
level of guest satisfaction.
5. Completes required training as scheduled.
6. Requires ability to perform basic math skills such as addition, subtraction,
multiplication and division.
7. Requires ability to learn and use telephone and POS computer systems used at the
hotel.
8. Strong attention to detail and the ability to handle multiple tasks.
9. Ability to read and interpret documents such as safety rules, operating and
maintenance instructions, and procedure manuals. Must be able to speak, read,
write and understand English to understand instructions, safety rules, and
communicate with guests.
10. Due to the cyclical nature of the hospitality industry, team members may be required
to work varying schedules to reflect the business needs of the hotel. Work schedules
will include working on holidays, weekends and alternate shifts.
11. Must be at least 21 years of age to serve alcoholic beverages. Must complete TIPS
(Training for Intervention Procedures) alcohol awareness certification as scheduled
upon employment. Must have a valid current Food Handlers Card or willingness and
ability to obtain one within 30 days of employment.
12. Must know all applicable health standards. Knowledge of federal, state and local
laws, ordinances and regulations and company policy regarding serving alcohol to
minors and intoxicated patrons.
Bartender Template Final 9-30-15.docx
Page 3 of 4
13. Must maintain a clean appearance and professional demeanor.
Special Skills & Abilities/Mental and Physical Demands:
While performing the duties of the job the team member regularly stands and walks for
sustained periods of time. Works at a quick pace, maneuvering between activities occurring
simultaneously. The team member frequently grasps objects such as liquor bottles and
glassware. The team member frequently feels the temperature of objects such as extremely
hot glassware and plateware. The team member regularly reaches by extending hand(s)
and arm(s) in any direction while serving and performing other essential functions of the job.
The team member occasionally stoops, kneels and crouches when stocking bars and
coolers. The team member frequently talks when communicating with guests and kitchen.
The team member frequently needs to hear voices while taking orders and interacting with
guests. The team member occasionally needs to taste to make sure drinks are not too
strong and have the right flavor. Many aromas and smells are present in the kitchen and
dining areas. Balance is frequently required to prevent falling when walking, standing,
moving or carrying plates, beverages and food items. The team member occasionally
pushes and pulls carts and furniture. Lifting is regularly required to prepare serving areas,
stock and restock bar, and serve food and beverages. Exerts up to 50 pounds of force
occasionally, and/or up to 20 pounds of force frequently, and/or up to 10 pounds of force
constantly to move items such as liquor bottles, cases of beer, kegs, plateware and
glassware. The team member is required to have close visual acuity to perform the job such
as detecting glassware that does not meet cleanliness standards, reading liquor labels,
using the POS system, reading state issued identification cards, and assuring accurate
pours. The team member is required to have visual acuity to determine the accuracy,
neatness, and thoroughness of the work assigned.
The team member is subject to environmental conditions found working both inside and
outside. The team member is occasionally subject to extreme heat, with temperatures above
100 degrees while moving around in the kitchen or performing duties while outside
temperatures are high. Occasionally subject to extreme cold when working in refrigerated
areas. The team member is frequently subject to loud voices, noises, or music when
working in or around the kitchen and work areas. The team member is occasionally subject
to vibration when working in environment where games occur or loud music is played. The
team member is subject to hazards which includes proximity to moving mechanical parts,
equipment found in kitchens and food service areas, sharp objects, and exposure to
cleaning chemicals. Other hazards may include slick floors and hot plateware or glassware.
The team member is occasionally subject to atmospheric condition such as fumes, odors, or
dusts. Will handle fruits during garnish and beverage preparation. The team member is
required to function in crowded or narrow aisles, passageways or work areas in the kitchen
and dining areas.
(To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The
requirements listed above are representative of the knowledge, skills, and/or abilities required. Reasonable
accommodations may be made to enable individuals with disabilities to perform the essential functions.
I hereby acknowledge that I have read and understand the content of this job description. I
understand the Company at its discretion may revise the job description from time to time in
the future . click apply for full job details
