Bartender

The Restaurant Bartender is responsible for preparing and serving alcoholic and non-alcoholic beverages to guests in the restaurant’s bar area, ensuring a high standard of service and maintaining a clean and organized bar. The bartender also creates a welcoming atmosphere, provides recommendations, and ensures that all guests enjoy a safe and pleasant drinking experience.

Key Responsibilities:

• Preparing Drinks: Mix, garnish, and serve alcoholic and non-alcoholic beverages according to standard recipes or customer preferences.
• Customer Service: Provide friendly and attentive service to all customers, engaging with them to ensure their satisfaction and offering drink suggestions based on preferences.
• Order Taking and Serving: Take drink orders directly from guests or servers, ensuring accuracy and prompt delivery of beverages.
• Maintaining Bar Area: Keep the bar clean, stocked, and organized at all times, including cleaning glasses, countertops, and bar tools.
• Stocking and Inventory Management: Monitor stock levels, order supplies as needed, and ensure the bar is fully stocked with spirits, mixers, and garnishes.
• Handling Payments: Accurately process guest payments, including cash, credit cards, or other payment methods, and provide change when necessary.
• Checking Identification: Verify the legal drinking age of guests and refuse service to those who are intoxicated or underage.
• Up-Selling and Suggesting Items: Promote and suggest menu items, including specialty cocktails, appetizers, and desserts, to enhance the guest experience.
• Creating Special Drinks: Create unique and signature cocktails based on the restaurant’s theme or customer requests.
• Ensuring Safety: Adhere to safety standards and practices, including ensuring that intoxicated guests are not served and offering non-alcoholic options when necessary.
• Cleaning and Sanitizing: Ensure all bar equipment, glasses, and surfaces are cleaned and sanitized regularly, maintaining a clean and safe environment.
• Collaborating with Team: Work closely with the wait staff, restaurant managers, and kitchen staff to ensure smooth service and a cohesive guest experience.
• Managing Difficult Situations: Address any guest complaints or concerns related to drinks or service in a professional and timely manner.
• Other duties as assigned to meet the needs of the property.

Skills and Qualifications:

• Customer Service Skills: Strong interpersonal skills and the ability to interact positively with guests, ensuring a pleasant experience.
• Bartending Knowledge: Knowledge of classic cocktails, drink preparation techniques, and bar equipment.
• Multitasking Abilities: Ability to handle multiple orders and guests at the same time in a fast-paced environment.
• Attention to Detail: Precision in measuring ingredients, garnishing drinks, and serving beverages according to guest preferences.
• Physical Stamina: Ability to stand for long periods, carry heavy trays, and perform tasks that require mobility and coordination.
• Knowledge of Alcohol Laws: Familiarity with state/local regulations regarding the sale of alcohol and responsible service practices.
• Communication Skills: Clear communication with guests, team members, and management, both in-person and via radio or other communication devices.
• Problem-Solving Skills: Ability to handle customer complaints or service challenges in a calm and efficient manner.

Education and Experience:

• High school diploma or equivalent required; certification in bartending or alcohol service preferred.
• Previous experience in bartending, food service, or hospitality is desirable.
• Knowledge of beverage brands, mixers, and garnishes is beneficial.

Working Conditions:

• The bartender works in a bar or restaurant setting, which may require standing for extended periods, lifting heavy items (e.g., kegs, crates of beverages), and working in a fast-paced environment.

• Shifts may include evenings, weekends, and holidays, depending on the restaurant’s hours of operation.

The statements in this job description are intended to represent key duties and the level of work being performed. They are not intended to be ALL responsibilities of the job.