Bartender

Summary of Position:

The purpose of this position is to interact with our guests and ensure they have a memorable experience when dining at a Barrio Culinary Concepts, LLC restaurant. Restaurant Bartenders are responsible for positive guest interactions while accurately mixing and serving beverages to Guests and Servers in a friendly and efficient manner. At all times, Bartenders are expected to be attentive to our Guest needs while making them feel welcome, comfortable, important, and relaxed. Bartenders are responsible for opening and closing side work and other service-related duties.

Primary Duties & Responsibilities:

• Reports for duty on time, in full uniform according to appearance and grooming standards.
• Promotes and maintains a positive working relationship at all times with all team members.
• Greets Guests; takes beverage orders from the Servers and food and beverage orders from the Guests.
• Mixes drinks, cocktails, margaritas, and other bar beverages as ordered and in compliance with Barrio Queen standards and recipes.
• Checks identification of guests to verify age requirements for purchase of alcoholic beverages.
• Adheres to all liquor law requirements per the DLLC.
• Has a full understanding of all applicable safe food handling procedures and practices according to the laws and regulations.
• Ensures that the bar area is fully stocked with tools and products needed for mixing beverages and serving Guests.
• Prepares bar stocking requisitions as needed to replenish wine and spirits.
• Follows all policies, procedures, and service standards as outlined in the Bartender and Server Training Handbooks.
• Consistently offer professional, friendly, and warm hospitality to all Guests.
• Fosters and practices teamwork and cooperation with all other positions existing in the restaurant.
• Attends all required training sessions and is aware of any changes to menus, restaurant policies and procedures, service standards, and business trends and requirements.
• Has full and complete knowledge of the food menu, non-alcoholic and alcoholic drink menus, dessert menu, as well as specialty menus. Knows about all menu items, ingredients, preparation methods, and garnishes for all dishes, drinks and desserts.
• Guides the Guests through the food and beverage menu and makes suggestions or recommendations. Can answer any Guest questions about food items, beverages, and wines in an informative and helpful way.
• Is aware of and proficient in all cash handling procedures. Prepares final bill, presents check to Guests, accepts payment, process credit card charges or make change (if applicable).
• Thanks to Guests for their visit and invites them to return.
• Understands and follows all Micros procedures and policies as stated in the Micros Training Handbook for Servers and Bartenders.
• Communicates all service requirements to the respective team members in an efficient and effective way.
• Ensures that all work areas and stations are kept neat, clean, and organized at all times.
• Performs all opening, side, and closing duties as well as daily and weekly duties to the set standards as outlined in job task checklists.
• Attends pre-shift, weekly and monthly meetings to be well-informed about all events, promotions, and other news concerning the restaurant.
• Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, and responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.

• Be able to clearly and effectively communicate with guests.
• Previous bartending experience required.
• Must have a good knowledge of bar, dining room, and service procedures and functions.
• Possess basic math skills and have the ability to handle money and operate a point-of-sale system.
• Current Maricopa County Food Service Workers Certification and DLLC Basic Alcohol Service Certification.
• Must be eligible to work in the United States.
• Be able to work in a standing position for long periods of time (up to 6 hours).
• Be able to safely lift and easily maneuver trays of food frequently weighing up to 20 to 25 pounds.