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Bartender (Bierhall)
SUMMARY: Accurately prepare beverages and food for guests both at bar and on the floor. Accommodate guests needs for an enjoyable experience in the Bierhall whether for cocktails and, or dinner
ESSENTIAL FUNCTIONS:
1. Attend to guests needs.
2. Accommodate guests special request to the best of your ability.
3. Interact with guests and co-workers in a friendly and courteous fashion.
4. Prepares beverages and food for the Bierhall
5. Take orders from guests and provide them with the food or beverage that they want.
6. Set up, break down, and maintain cleanliness of the bar, tables and side stations. Mop floor, dust bottles, and defrost refrigerators as needed.
7. Accurately prepare a variety of alcoholic and non-alcoholic beverages.
8. Understand the bar menu, specials of the evening, and how the food is prepared.
9. Properly stack and carry tray.
10. Replenish and restock supplies used in the lounge; including: beer, mixers, ice, fruit, table settings, and condiments.
11. Know the Point of Sales System, and accurately process guest checks, and close them out.
12. Understand and enforce the Vermont state liquor laws.
13. Start and maintain fireplace when appropriate.
14. Know the Trap Family history.
15. Other duties as assigned.
QUALIFICATIONS
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
- EDUCATION and/or EXPERIENCE
Must have at least 3 years of bartending experience. Experience must provide evidence that the candidate has a good understanding of restaurant operations
- LANGUAGE SKILLS
Ability to read, analyzes, and interprets business periodicals, professional journals, technical procedures, and/or government regulations. Ability to write reports evaluations, training manuals. Ability to effectively present information, and respond to questions from groups of guests, co-workers, and the general public.
- MATHEMATICAL SKILLS
Ability to read and interpret business financial statements, and to use concepts such as fractions, percentages, ratios and proportions in teaching, including the calculation and interpretation of such things as food costs, payroll costs, and other food service accounting reports.
- REASONING ABILITY
Ability to solve practical problems and deal with a variety of concrete variable in situations where only limited standardization exists. Ability to interpret and act on a variety of instructions which may be furnished in written, oral, diagram, or schedule form.
- COMPUTER SKILLS
Ability to use word processing and spreadsheet software, as well as a familiarity with food service point of sales systems such as Micros.
PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
- While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle or feel food and equipment; reach with hands and arms; talk or hear; and taste and smell. The employee is occasionally required to sit, climb or balance, stoop, kneel or crouch. The employee must frequently lift and/or move up to 40 pounds and occasionally lift, carry and/or move up to 60 pounds. Specific vision abilities required by this job include the ability to oversee service throughout the dining room (peripheral vision and depth perception.)
WORK ENVIRONMENT The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
- While performing the duties of this job, the employee is occasionally exposed to extremes in heat, and going in and out of doors and/or heated/refrigerated areas in the food preparation areas. The employee is occasionally exposed to toxic or caustic cleaning chemicals. The noise level in the work environment is usually moderate to loud. The duties of this job require working varied shifts and long hours.
IMPORTANT NOTICES
- This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time.
- This job description supersedes any written prior to the “date revised” shown on the first page.
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