bar back

Meritage Restaurant, East Greenwich, RI

We dont hire just for the summer.This job can lead to serving or bartending or both if you so desire and do a GREAT job.Please have a car to get to and from the restaurantPay range is pay plus tips combined depending on the shift.Part time OR Full Time, but 3 shifts minimum per week required.Full weekend availability is necessary not that you have to work every day on the weekend but you must be available to most weekends.Job Types: Full-time, Part-timePay: $16.00 - $22.00 per hourBenefits:<ul><li>Employee discount</li><li>Paid time off</li></ul>Work Location: In person

Food Runner/Busser/Bar Back/Host

Game Changer Sports Bar & Grill LLC

```Duties``- Taking customer orders and delivering beverages in a timely manner - Assessing customers' needs and preferences to make recommendations - Working with the restaurant staff to ensure a smooth operation```Skills```- Ability to maintain a clean work area and adhere to food safety regulations - Knowledge of or point-of-sale systems - Excellent communication skills to interact with customers and colleagues effectively - Familiarity with restaurant and kitchen operations - Competency in cash handling procedures - Willingness to assist in various tasks beyond bartending duties18 yrs +Job Type: Part-timePay: $20.00 - $30.00 per hourBenefits:<ul><li>Employee discount</li></ul>Shift:<ul><li>4 hour shift</li><li>Evening shift</li></ul>Work Location: In person

Barback

The Station Inn Bed & Breakfast

Position: Head CookPosition Classification: Hourly, $14/hourHours: Thursday-Saturday 3:30pm-11:30pm + 3-6 hours of flex prep, see belowDate: June 2026The Property Open since 1993, The Station Inn B&amp;B has provided comfortable lodging and tasty breakfasts to rail enthusiasts from all over the world. Situated 150 feet from the busy Norfolk Southern main line, guests relax on our front porch to take in the rail action. History buffs and railfans alike visit this area to explore the famous Horseshoe Curve, the Gallitzin Tunnels, and the Altoona area. We aim to provide a homestyle, comfortable experience for all of our guests. The inn has 12 rooms that sleep up to about 35 people in total.Opening to the public after a 20-year hiatus, the beloved Yard Office Lounge is located in the basement of the Inn. There, we offer classic cocktails, small plates, and sweets in a laid-back relaxing atmosphere in our 1905 speakeasy-style bar &amp; lounge area that complements the &quot;feel&quot; and decor of The Inn. Yard Office's original Men's Bar looks today much as it did in 1904 when it opened. Its ornate ceiling, tile floor and mirrored cherry backbar are a delight to the eye.Our vision is to create a destination that seamlessly complements the Inn's existing ambiance, offering both our overnight guests and the local community a unique, quirky, and slightly elevated experience focused on crafted cocktails and a menu of shareable plates and desserts. We are intentionally aiming to be a destination for early evening enjoyment and nightcaps, rather than a late-night bar or full-service restaurant.Planned public operating hours are planned to be Thursday, Friday, and Saturday evenings from 5:00 PM to 10:00 PM. Over time, we will re-evaluate our opening hours, and consider additional hours such as Sunday Brunch or Wednesday nights.Service Philosophy Our Inn is somewhat of a hybrid of a train station, a hunting cabin, and your grandparents' house when you were a kid. We are a quirky, eccentric, and thoroughly comfortable haven where the charm is in the details&mdash;and the simplicity of our service. We stick with our menus, schedules, and routines. We incorporate new ideas thoughtfully and slowly. This consistent approach allows our team to avoid the complexity of bespoke requests* and instead dedicate their full energy to creating a warm, convivial, unpretentious atmosphere that feels like coming home. We handle essential food allergies with care but stay true to our menu and schedule, ensuring every guest enjoys the signature Station Inn experience.*Except cocktails. Those can be bespoke!Position Objective We are seeking a self-motivated, friendly, and personable candidate to serve as our Head Cook, supporting the Kitchen Manager in the back-of-house and providing reliable coverage for the kitchen.Positivity, honesty, and integrity are essential attributes of our team and set examples for all staff and their behavior. Professional appearance and behavior is always required when guests are on the property.Position Summary The Head Cook reports to the Bar Manager and takes day-to-day food direction from the Kitchen Manager. This role assists the Kitchen Manager&mdash;currently the sole back-of-house team member&mdash;with the successful execution of our limited small plates and dessert menu, and serves as the primary backup and coverage for the Kitchen Manager when they are unavailable. Like the Kitchen Manager, this role prioritizes food safety, recipe adherence, cost control, and efficient BOH operations, including a significant share of the dishwashing duties. When covering for the Kitchen Manager, the Head Cook independently runs the kitchen to the same standards.Time Commitment The Lounge's regular hours are Thursday, Friday, and Saturday 5pm to 10pm. The typical work schedule is Thursday-Saturday 3:30pm-11:30pm with 3-6 hours of additional prep time required weekly. This prep time will be scheduled weekly at the Bar Manager's discretion.Primary Duties and ResponsibilitiesFood PrepDaily Operations<ul><li>Under the direction of the Kitchen Manager, execute all BOH prep tasks (e.g., dish portioning, sauce batching, scheduling prep time as needed.)</li><li>Prepare, plate, and expedite all food menu items to established specifications and quality standards during service (5 PM &ndash; 10 PM). Maintain portion control and waste tracking to ensure each plate uses exact, predetermined amounts of ingredients.</li><li>Call plates as they are ready and organize tickets.</li><li>When serving as backup for the Kitchen Manager, independently execute all of the above food prep, plating, and expediting duties to the same specifications and quality standards.</li><li>In consultation with the Kitchen Manager and Bar Manager, adjust methods based on specific guest comments or requests (e.g., &quot;The Flatbread was too salty&quot; or &quot;it took too long to receive my meal&quot;)</li></ul>Weekly Operations<ul><li>Assist the Kitchen Manager with weekly food inventory counts, tracking daily waste/spoilage, and maintaining strict portion control (to meet target food costs)</li><li>Assist the Kitchen Manager with drafting the weekly food order for General Manager and Owner approval.</li><li>Receive and check food deliveries as needed, verifying invoice accuracy, and storing products immediately using FIFO standards.</li><li>Adjust recipes and workflow, as directed by the Kitchen Manager, to improve speed and accuracy of each dish.</li></ul>As needed<ul><li>Assist Bartender with cutting garnishes, making syrups, juicing citrus, etc.</li><li>Collaborate with team on research and development of new menu concepts and workflow improvements.</li><li>Assist the Kitchen Manager and Bar Manager, as needed, with training staff on basic food preparation and service standards and logging guest comments and requests.</li></ul>Maintenance and AdministrationDaily Operations<ul><li>Share responsibility with the Kitchen Manager for operating the dish washing station, dishwashing during peak rushes to clean plates rapidly, final cleanup of dishwashing station, and washing all BOH equipment.</li><li>Kitchen cleaning tasks that cannot be done during service.</li><li>When covering for the Kitchen Manager, assume primary responsibility for the dishwashing station and BOH cleanup.</li></ul>Weekly Operations<ul><li>Assist the Kitchen Manager in ensuring the kitchen and all kitchen equipment are clean and properly maintained (e.g., thermometers are calibrated, oven is clean, refrigerator is clean, etc.).</li><li>Assist with kitchen deep cleaning weekly.</li><li>Submit requests for cleaning and kitchen equipment and supplies to the Kitchen Manager and Bar Manager.</li></ul>As needed<ul><li>Assist the Kitchen Manager with ensuring all BOH fire safety logs are current.</li><li>Assist Bartender with the quick-turnaround washing of essential barware (coupes, rocks glasses), breakdown and deep cleaning of the bar station nightly.</li><li>Assist the Bar Manager with ensuring all restaurant interior and exterior spaces are in good working order (e.g., property's facilities, porches, parking areas, and sidewalks are kept clean, neat, and free of debris, and that garbage/trash is regularly and properly disposed of). Report facility needs to the Bar Manager.</li></ul>Position Requirement<ul><li>Minimum 1-2 years of cooking or high-volume food prep experience (commercial kitchen experience preferred).</li><li>Knowledge of proper food handling, storage, and safety protocols (Food Handler certification is a plus).</li><li>Ability to work efficiently in a small space, manage the dishwashing station, and prioritize tasks during peak service.</li><li>Ability to work independently and run the kitchen to standard when covering for the Kitchen Manager.</li><li>Reliable and punctual attendance for all shifts.</li><li>Exceptional customer service and communication skills.</li><li>Food safety certifications preferred, but training will be provided as needed.</li></ul>Compensation and Incentives The Head Cook will be paid an hourly wage of $14/hour for up to 31 hours/week. Pay periods are weekly, with checks distributed on or as close to each Monday as possible.Time Off The Head Cook will coordinate scheduling needs with the Bar Manager. Both the Inn and the Lounge are closed for the weeks of Thanksgiving and Christmas/New Years during which times staff will enjoy unpaid time off.Pay: $14.00 per hourExpected hours: No more than 31.0 per weekWork Location: In person

Head Cook - Yard Office Lounge

Grind & Prosper Hospitality

We're looking for a high-energy bartender who embodies the spirit of island hospitality. Someone who can create great drinks, great conversations, and great memories while bringing fun, positivity, and personality to every shift.Our Tiki Bar is all about tropical cocktails, laid-back beach vibes, and creating an escape for our guests. We're looking for bartenders who can keep the energy up, connect with guests, and help turn an ordinary night into a mini vacation.Responsibilities<ul><li>Craft tropical cocktails, classic favorites, and signature tiki drinks with consistency and flair.</li><li>Create a fun, welcoming atmosphere that keeps guests engaged and coming back.</li><li>Deliver exceptional hospitality and personalized service.</li><li>Maintain a clean, organized, and fully stocked bar.</li><li>Work efficiently in a high-volume environment while maintaining quality and attention to detail.</li><li>Follow responsible alcohol service standards and company policies.</li><li>Be an ambassador for the tiki culture, experience, and vibe.</li></ul>What We're Looking For<ul><li>Outgoing personality with natural guest engagement skills.</li><li>Positive attitude and contagious energy.</li><li>Professional, dependable, and team-oriented.</li><li>Ability to thrive in a fast-paced social environment.</li><li>Passion for hospitality, cocktails, and creating memorable experiences.</li><li>Evening, weekend, and holiday availability.</li><li>Previous bartending experience preferred.</li></ul>You'd Be a Great Fit If You...<ul><li>Love tropical cocktails, beach culture, and good vibes.</li><li>Can strike up a conversation with anyone.</li><li>Know how to create a fun atmosphere while staying professional.</li><li>Take pride in delivering both great drinks and great hospitality.</li><li>Bring energy, personality, and enthusiasm to every shift.</li></ul>If you can bring the aloha spirit, create unforgettable guest experiences, and keep the good vibes flowing, we'd love to meet you.Pay: From $16.90 per hourBenefits:<ul><li>Employee discount</li><li>Paid training</li><li>Referral program</li></ul>Work Location: In person

Bartender

HANA Sushi

BartenderJob DescriptionHana Sushi, located in the heart of the vibrant Hampden neighborhood in Baltimore, is looking for an experienced and passionate Bartender to join our team! We pride ourselves on delivering high-quality Japanese cuisine, exceptional sushi, and a curated beverage experience to our guests.If you have a strong knowledge of mixology, excellent hospitality skills, and an interest in craft cocktails and Japanese spirits (Sake &amp; Whisky), we want to hear from you!Responsibilities<ul><li>Prepare and serve alcoholic and non-alcoholic beverages according to Hana Sushi&rsquo;s recipes and standards.</li><li>Engage with bar guests, take food and drink orders, and provide exceptional customer service.</li><li>Maintain a deep knowledge of our beverage menu, including sake flavor profiles, Japanese whiskies, and classic cocktails, to make professional pairings and recommendations.</li><li>Perform essential bar prep (juicing, garnishes, syrups) and keep the bar area fully stocked and organized.</li><li>Process payments accurately and efficiently using the POS system.</li><li>Maintain cleanliness and sanitation standards for the bar top, glassware, and back-bar.</li><li>Strictly check customer identification to ensure compliance with Maryland alcohol service laws.</li><li>Collaborate with the front-of-house service team to ensure prompt drink execution during peak dinner rushes.</li></ul>Requirements<ul><li>Minimum 1+ years of bartending experience in a fast-paced or upscale casual restaurant setting (experience with Japanese cuisine or sake is a plus, but not required).</li><li>Strong knowledge of classic cocktails, spirits, and beer.</li><li>Excellent communication skills and a friendly, outgoing personality.</li><li>Ability to multitask, stay calm, and work efficiently under pressure during peak shifts.</li><li>Must be of legal age to serve alcohol in Maryland.</li><li>TIPS or TAM certification is highly preferred.</li><li>Flexibility to work evening shifts, weekends, and holidays.</li></ul>Compensation &amp; Benefits<ul><li>Pay: $ 5 per hour + Great Tips</li><li>Job Type: Full-time / Part-time</li><li>Employee meal discount.</li><li>A supportive, energetic, and professional team environment.</li></ul>Schedule<ul><li>Evening shift</li><li>Weekend availability</li><li>Holidays</li></ul>Pay: From $20.00 per hourBenefits:<ul><li>Employee discount</li><li>Flexible schedule</li><li>Paid training</li></ul>Work Location: In person

Alila Hotels

<div>
 
 Organization- Alila Jabal Akhdar
 
 
 
 
 Summary
 
 
 
 
 
 General Responsibility
 
 
 
 
 
 Must have minimum 2 Years Experience in F&amp;B Luxury Hotels.
 
 
 
 
 
 <ul>
 <li>
 Oversee all front and back of the house restaurant operations.
 </li>
 <li>
 Ensure customer satisfaction through promoting excellent service, respond to customer complaints tactfully and professionally.
 </li>
 <li>
 Train new employees and provide ongoing training for all staff. Prepare weekly schedule for the department with approval from the superior, monitor Staff attendance, leave etc.
 </li>
 <li>
 Always present a clean and tidy appearance in accordance with the hotel&rsquo;s grooming standards.
 </li>
 <li>
 Be flexible and open to change in your job responsibilities, work area and/or roster to meet business needs.
 </li>
 <li>
 Be understanding, supportive, encouraging and helpful to guests as well as suppliers and your colleagues
 </li>
 <li>
 Maintain quality control for all food and beverage.
 </li>
 <li>
 Be reliable and ensure you and all team members are at work on time.
 </li>
 <li>
 Project future needs for goods, fruits, beverage stationary ,cleaning product order accordingly.
 </li>
 <li>
 Oversee heath code compliance and sanitation standards.
 </li>
 <li>
 Carry out all professionally reasonable instructions given by your superior.
 </li>
 <li>
 Monitoring inventory for CCG and all equipment required for outlets.
 </li>
 <li>
 Conducting regular inspection of dispense bar/ lounge bar to determine whether proper standards of hygiene.
 </li>
 <li>
 Monitoring the restaurant cash flow and settling outstanding bills.
 </li>
 <li>
 Checking in on dining guests to enquire about food and service quality.
 </li>
 <li>
 Resolving guests' complaints in professional manner.
 </li>
 <li>
 Generate weekly, monthly and annual reports.
 </li>
 <li>
 Attend quarterly P&amp;L meeting.
 </li>
 <li>
 Seek ways to cut waste and decrease operational costs.
 
 
 </li>
 </ul>
 
 
 PHYSICAL EFFORT:-
 
 
 
 
 This position requires minimal stooping, lifting and substantial walking. All employees must maintain a neat, clean and well-groomed appearance.
 
 
 
 
 WORK CONTACTS: -
 
 
 Daily contact with restaurant manager or F&amp;B manager etc.
 
 
 
 
 WORKING CONDITION: -
 
 
 Must be able to work in a high volume fast paced environment.
 
 
 
 
 
 
 
 
 
 
 
 Technical Expertise Restaurant Supervisor
 
 
 
 <ul>
 <li>
 Effectively manage the restaurant in the absence of the Restaurant Manager/ Assistant Restaurant Manager.
 </li>
 <li>
 Ensure service style, tabletop and overall presentation of the product in accordance with the hotel&rsquo;s image.
 </li>
 <li>
 Responsible in making floor assignment during the shift.
 </li>
 <li>
 Responsible in keeping the operation running smoothly.
 </li>
 <li>
 Find the guest feedback and take necessary action if something is not match with the standard.
 </li>
 <li>
 Reviewing customers surveys to develop and implement way to improve customer service.
 
 
 </li>
 </ul>
 
 
 Bar Supervisor
 
 
 
 
 <ul>
 <li>
 Monitoring the bar operational and supporting the bar attendant if required.
 </li>
 <li>
 Ability to use standard software application and hotel systems including point of sale systems.
 </li>
 <li>
 Plan and control beverage inventory level
 </li>
 <li>
 Ensure all established standards of operation are implemented.
 </li>
 <li>
 Work together with accounting to prepare and implement inventory procedures
 </li>
 <li>
 Constantly seek to profit engineer by monitoring cost of sales and implementing revenues-increasing products/programs activities.
 </li>
 <li>
 Work together with the outlet manager forconsistence work performance
 </li>
 <li>
 Maintaining effective controls in the Beverage Department.
 </li>
 <li>
 Responsible to train staff on daily basis
 </li>
 </ul>
</div>

F&B Team Lead

Irish 31 Westchase LLC

<div><div><div>JOB DESCRIPTION 
 
Summary/Objective 
 
This position plays a major role in a guest's dinner and/or bar experience. The bartender must always have a friendly attitude and providing excellent service to every guest even while preparing and pouring drinks for other guests and beverage servers. Consistency is a key element in a positive experience, which is achieved by always following recipes. A bartender must be friendly, outgoing and possess good communication skills. A bartender should be organized and able to think and act quickly and effectively while retaining self-composure. 
Essential Functions 
 
The following is a list of what may be expected of basic functions of this position but are not limited to. Other duties may be assigned as necessary. 
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 
</div><ul><li>Must be able to pass Responsible Service of Alcohol Test with a score of 90% or better.</li>
<li>Attends, completes, and passes all required training.</li>
<li>Request required evidence of the age of all guests that appear to be under the age of 30.</li>
<li> Maintains a professional and neat appearance at all times.</li>
<li>Professionalism with guests. Not &ldquo;talking shop&rdquo; with guests, sharing any Irish 31 private information, or talking to them about other team members or members of management.</li>
<li>Maintain a professional demeanor with guests or peers on topics that can cause issues (i.e., politics, religion, etc.).</li>
<li>Approaches and welcomes each guest personally within 30 seconds.</li>
<li> Legendary Steps of service &ndash; &ldquo;what can I get you&rdquo; vs Welcome, first name basis, offering menus, and informing the guests of drink specials.</li>
<li>Communicate with guests using clear and enthusiastic words, tone, and body language at all times. Make guests feel appreciated through bartender's actions.</li>
<li>Be attentive! Continuously monitor the bar to ensure all guests are receiving service in a timely manner and offer assistance before the guest has to ask for it.</li>
<li>Work as a team with all company personnel to maintain an effective atmosphere and an efficient food and beverage service.</li>
<li> Ensures the highest possible standards for guest services are provided.</li>
<li>MUST BE upbeat and welcoming to all guests.</li>
<li>Listens and responds to guest and employee questions and concerns.</li>
<li>Promptly and professionally handles guest issues and communicates problems and concerns to management.</li>
<li>Ensuring consistent flow of services to guests, cocktail servers, and food servers.</li>
<li> Learn guests' names, occupations, and favorite drinks. This will make Irish 31 a special place for them.</li>
<li> Uses guest name during interactions and remembering their preferences.</li>
<li>Thank guests, wish them luck, offer them a warm farewell, and invite them back upon departure.</li>
<li>Provides guests with property information, promotions, programs, and attractions.</li>
<li>Anticipate your guest's needs. Follow the half-full rule when offering another drink. Be alert of guest signals (raising a hand, making eye contact, etc.), and acknowledge the guest to let them know the bartender will be right with them.</li>
<li>Always offers a food menu to guests.</li>
<li> Count drinks guests are served.</li>
<li>Monitor and ensure that no guest receives more than the allowed number of specific drinks.</li>
<li>Serve alcohol responsibly. Should a guest reach the state where the bartender does not feel the guest should drive, supply a taxi. Do not hesitate to ask for management intervention if necessary.</li>
<li>Work with others to keep all areas cleaned and stocked to company standards at all times.</li>
<li>Ring drink orders into computer immediately, collect money from guests for drinks served and make change.</li>
<li>ALL DRINKS RANG IN IMMEDIATELY</li>
<li>Guest names must be used ON ALL TABS &ndash; never &ldquo;couple&rdquo;, &ldquo;beard&rdquo;, &ldquo;guys.&rdquo;</li>
<li> UPDATED TABS IN FRONT OF ALL GUESTS</li>
<li>Present updated receipts/tabs in front of guests after every transaction.</li>
<li>Ensures that the correct food/beverages are rung in and uses correct cash/credit card when closing tab.</li>
<li>Reports all tips/gratuities in accordance with the law.</li>
<li> Assist and educate servers with bar related questions and ringing in drinks.</li>
<li>Performs all functions in accordance with applicable Federal and State laws as well as company policies and procedures pertaining to the service and sales of alcoholic beverages.</li>
<li>Utilize online access to fulfill scheduling and HR needs.</li>
<li>Perform all server duties in addition to other duties as directed.</li>
<li>Bartenders must be some of the best employees in the building (teamwork, menu knowledge, service, following rules and procedures, etc.)</li>
<li> Bartenders must be ambassadors of our brand and have vast knowledge of everything about Irish 31.</li>
<li> Displays a courteous and friendly attitude to all team members and guests.</li>
<li> Must get along with coworkers.</li>
<li> Zero tolerance for any kind of theft. Examples:</li></ul> 
<div> 
</div><ul><li>Giving away drinks</li>
<li>Not ringing in drinks properly</li>
<li>&ldquo;forgetting&rdquo; to ring in drinks.</li>
<li>Waste</li>
<li>Over pouring</li>
<li>Drawer shortages</li>
<li>Not splitting tips correctly</li>
<li> Drinking on the job</li></ul> 
<div> 
</div> <ul><li>Servers are not permitted behind the bar, including if you are a bartender working a serving shift.</li>
<li>Mix, garnish and serve alcoholic and nonalcoholic drinks for patrons of bar and dining room following standard recipes with speed and accuracy.</li>
<li> Arrange bottles and glasses to maintain an attractive display in agreement with company standards.</li>
<li>Ensures that the bar top is kept clean, sanitized, and an orderly work environment is kept in accordance with established guidelines and health and safety standards.</li>
<li> Operates, maintains and cleans all equipment and utensils as required in accordance with health and safety standards.</li>
<li> Must stay busy when on the clock. Working while talking, never standing, or leaning in one spot for too long or against the bar.</li>
<li>. Must be clocked in as Cleaning when doing the following:</li>
<li>Nightly deep cleaning duties</li>
<li>Responsible for daily regular cleaning duties, sweep/mop the FOH, and any additional cleaning set by Irish 31 or management.</li>
<li>Wash and sterilize stemware.</li>
<li> Ensures that ashtrays are clean and set in their appropriate location.</li>
<li>Stocks service wells in accordance to specifications in absence of bar back.</li>
<li>Receives all products and stocks in accordance to specification in absence of bar back.</li>
<li>Accurately and consistently measure free pours.</li>
<li> Fulfills bar back responsibilities when needed.</li>
<li> Know what products we carry and maintain inventory levels.</li>
<li>Shakes drinks made with sour.</li>
<li> 31 whiskeys/top shelf liquors have no pour spouts, bartenders must use a Jigger to pour them.</li>
<li>Beer and wine must be properly stocked and rotated using FIFO.</li>
<li> Must date the wine when opening a bottle.</li>
<li>Frozen drinks (must know how to make them)</li>
<li> Must use the proper procedure for Spill tabs.</li>
<li>WASTE- accuracy- no leftover product in shaker tin, having accurate pours for every drink.</li>
<li>Pouring beer properly, correct amount head on beer and no waste</li>
<li>Service bar ticket order- knowing what to make first.</li>
<li>Sample beers- the correct amount poured into the small rocks glass.</li>
<li>Pouring shots- little shot glass vs small rocks glass</li>
<li>Cutting fruit, fruit rotation FIFO and not over cutting</li>
<li>Labeling anything that is perishable.</li>
<li>No personal items in cooler or stored behind the bar.</li>
<li>Line of site &ndash; keep the bar neat and organized, putting things back after use and keeping all items stored properly.</li>
<li>Drawer- procedure- counting it to $300. Must be within $5.</li>
<li> Talking at service bar (don&rsquo;t, unless it is 31)</li>
<li>BAW and BAG</li>
<li>Knowing how to pour a Guinness and half n half.</li>
<li>Communication in the kitchen is to the expo only/manager only. If there is not one present, the lead cook.</li>
</ul>
<div> 
Competencies 
</div><ul><li>Customer Focus.</li>
<li>Communication Proficiency.</li>
<li>Organizational Skills.</li>
<li> Stress Management/Composure.</li>
<li>Time Management.</li>
</ul>
<div> 
Supervisory Responsibility 
 
This position has no supervisory responsibilities. 
 
Work Environment 
 
This job operates behind the bar and may be working in close proximity to co-workers. The noise level in the work environment can be loud. Hazards may include, but are not limited to, cuts, slipping and tripping. 
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. 
</div><ul><li>Walk and stand during entire shift.</li>
<li>Continuously reach, bend, lift, carry, stoop and wipe.</li>
<li>Remain stationary for long periods of time.</li>
<li>Frequently wash hands.</li>
<li>Be able to lift up to 35 lbs.</li>
<li>Be able to manipulate fingers, hands and arms to cut, measure, pour, serve, carry and wipe.</li>
<li>Be able to hear and talk.</li>
<li>Good close and distance vision and ability to adjust focus between the two.</li>
</ul>
<div> 
Position Type/Expected Hours of Work 
 
This position regularly requires long hours and frequent weekend work. 
 
Travel 
 
No travel is expected for this position. Though, you must have a reliable form of transportation and/or a reliable source of transportation to successfully meet the demands and timeframe of scheduled shift(s) and must always be on time. 
 
Required Education and Experience 
</div> <ul><li>High school diploma or equivalent.</li>
<li>State applicable health and/or alcohol compliance card.</li>
<li>Prior experience working in a restaurant.</li>
<li>Basic knowledge of beer, wine and spirits, and familiarity with standard drink recipes.</li>
</ul>
<div> 
Preferred Education and Experience 
 
Prior experience as a bartender. 
 
Additional Eligibility Qualifications 
</div><ul><li>Must be 21 or older.</li>
<li>Must maintain an applicable state health and/or alcohol compliance card.</li>
</ul>
<div> 
Work Authorization/Security Clearance (if applicable) 
None required for this position. 
 
AAP/EEO Statement 
 
Irish 31 is committed to having a workplace free of illegal discrimination and harassment on the basis of age, race, color, sex, national origin, religion, disability, genetic information, marital status, and any other status protected by federal, state, or local law. 
All employees are required to refrain from illegal discrimination and harassment, and to report any violation of the policy, whether against them or any other person. Illegal discrimination and harassment against employees, customers, vendors, and any other persons associated with our business is taken very seriously and will not be tolerated. 
 
When our nondiscrimination policies apply 
 
Our policies are applicable to any interaction between our employees that affects employees in their work. This means, for instance, that inappropriate conduct, even when not during working hours, taking place outside of the workplace, and/or communicated over private channels (such as a mobile phone or home computer) can violate our policies if the effects of the conduct are felt by an employee at work. 
 
Unlawful harassment 
 
Harassment based on any protected status is prohibited; however, our strict prohibition of sexual harassment may require additional clarification. Sexual harassment can include any unwelcome requests for sexual favors, touching, comments, gestures, telephone or computer communications, or other behavior of a sexual nature, when submitting to such conduct is either explicitly or implicitly a term or condition of employment, is used as the basis for employment decisions, interferes with someone&rsquo;s job performance, or creates an intimidating, hostile, or offensive working environment.
 
 
Reporting and resolving discrimination and harassment concerns 
 
Illegal Harassment and discrimination cannot be eliminated without the help of every employee; it is everyone&rsquo;s responsibility. If an employee believes they are being illegally discriminated against or harassed, the employee should tell the person who is harassing or discriminating against them what behavior they want to stop and why. Also, if an employee believes that illegal discrimination or harassment has occurred or is occurring (whether the employee or anyone else is the victim); employees should immediately report it to their GM and/or Management. If an employee does not receive a satisfactory resolution, continue to report it up the chain of authority. If an employee is not comfortable approaching a particular person in the chain of authority (for instance, if the employee believes their GM and/or Management is sexually harassing or discriminating against them), skip a level and go to the next person in the chain all the way to the Corporate Office and/or VP if necessary.
 
Open door policy 
 
All Corporate, GM&rsquo;s, and/or Managers maintain an &ldquo;open door&rdquo; policy to listen to employee concerns about potential illegal discrimination and harassment. Employees may bring these concerns up at any time. 
 
No retaliation 
 
Employees have the right to complain of illegal discrimination and harassment without retaliation. As long as employees act in good faith (for instance, by telling the whole truth to the best of the employee&rsquo;s knowledge and cooperating with any investigations), no adverse employment action will be taken against the employee for complaining about illegal discrimination or harassment. If an employee feels they are being improperly retaliated against, report it following the same procedures he or she would follow to complain of illegal discrimination or harassment. Remember, just as the employee has a right to bring these matters up, employees also have a responsibility to do so; if the employee does not bring them up they cannot be addressed. Because we prohibit retaliation, there is never a good excuse for failing to report discrimination or harassment. 
 
When a complaint is made 
 
If a complaint about potential illegal discrimination, harassment or retaliation is made, the Irish 31 Live will promptly investigate the complaint. Investigations will be done with due respect for all involved. All employees are required to cooperate in investigations including by telling the whole truth to the best of their knowledge, attending interviews with investigators appointed by the Irish 31 Live, providing all information (including any physical items such as documents or notes) they may have, and maintaining confidentiality. The obligation to cooperate extends to both persons making a complaint and to anyone else the Irish 31 Live feels may have information relevant to an investigation. If an investigation results in a finding that the Irish 31 Live&rsquo;s policies forbidding illegal discrimination and harassment have been violated, the Irish 31 Live will take action intended to prevent any further violations. 
 
Accommodation of disabilities 
 
If an employee has a disability that impacts their ability to perform their job, the employee should speak with GM and/or Management regarding whether a reasonable accommodation may be available to help the employee perform the essential functions of his or her job. Providing information (which may include information from medical providers) and cooperating with attempts to find reasonable accommodation is essential. 
Other Duties 
 
It is your responsibility to report all unauthorized actions such as but not limited to stealing, drinking on and/or before shift, giving away and/or discounting drinks, food/merchandise. Failure to report witnessed unauthorized actions will result in disciplinary action up to and including termination. 
 
Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.</div></div></div>

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