Bartender

Bartender Job Description

Title:   Bartender

Reports to:   Restaurant Manager

Summary of Position:

Bartenders are responsible for ensuring quality service at the bar and any tables assigned.  Bartenders are responsible for ensuring quality drinks be poured at all times, with consistency throughout the entire bar team.  They are also responsible for tendering correct payment and the money in the tills. Bartenders at Clive’s must utilize teamwork and time management to be successful

Qualifications & Skills:

• Be at least 18 years of age
• Be able to communicate and understand English.
• Possess excellent basic math skills and have the ability to operate Micros system.
• Must have customer-orientated approach and patience along with excellent people skills.
• Be able to work in a standing position for long periods of time (up to 5 hours).
• Be able to reach, bend, stoop, and frequently lift up to 50 pounds.
• Be up to date on local and state alcohol laws by attending annual alcohol awareness meetings.

Duties & Responsibilities

• Understand completely all policies, procedures, standards,
  specifications, and guidelines.
• Be on the floor in full uniform, smile included, with a positive attitude, a thorough understanding of the day’s specials or any product changes & special events, and ready to go 5 minutes before scheduled time.
• When cut, bartenders have 30 minutes to close out all tabs, or transfer them to another bartender, and complete all side work. Servers NEVER ask a guest if they would like to cash out when they are cut.
• Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times.
• Make eye contact with and greet all guests in a warm and courteous manner, regardless if they are in your section.
• Have a complete understanding of the products and services we offer at Clive’s and make creative suggestions. Up sell, UP SELL, UP SELL!!
• Ensure that you follow through on the entire “Sequence of Service” for all of your guests.
• Serve hot food while it’s hot and cold food and drinks while they are cold. To accomplish this we must be efficient and team work oriented.
• Keep the bar well stocked and detailed.  (Bar stools straightened, sugar caddies, salt and pepper shakers, ketchup and mustard bottles full and clean to the touch.)  A guest that arrives halfway through a rush should experience the same quality service as the first guest of the day.
• If the bar is slow, help other staff members.
• Ensure that at no time should the barback serve a customer without the expressed consent of the bartender and manager. Bartenders are responsible for the tills, not the barback.
• Bar staff is responsible for maintaining the liquor room and keg cooler. Each night both areas should be organized, stocked and cleaned.
• Bar staff is responsible for the money at the bar.  All bartenders working will be held accountable for any shortages.
• Bartenders need to take their time and ensure all customer credit card’s are correctly charged. They should double check this with their report at the end of their shift.
• Fill in where needed to ensure guest service standards and efficient operations.
• Fully understand and comply with all federal, state, county, and municipal regulations that pertain to health and safety.